Thanksgiving wrap up
Thanksgiving is my favorite holiday of the year, and it’s always the biggest dinner I host. Over the years, we’ve had anywhere from 15 guests to over 30, but no matter the number, planning and organizing recipes makes everything run smoothly. I always include my favorite dishes on the table, and a few simple tricks make hosting easier. The biggest tip is to write down or print your recipes ahead of time. Freezer baggies are a lifesaver for prepping ingredients and spices in advance—label them and store boiled mirlitons, stuffing, or pre-measured spices until you need them. Break recipes into steps you can do ahead, like boiling mirlitons, eggs, noodles, or potatoes a day or two before. Stuffing can be made in advance and frozen, and pre-measuring spices into labeled bags saves time when cooking. Finally, don’t hesitate to buy ready-made items like pie crusts or rolls if it reduces stress—focus on making hosting enjoyable!
Menu:
Appetizers:
Deviled Eggs
Shrimp and crab stuffed mushrooms
Main:
Fried Turkey
Sides:
Stuffed Mirliton
Mac and Cheese
Sweets:
Apple crumble pie
Sunday:
Check the weight of the turkey to ensure it has enough time to defrost, then place it in the fridge. This step is crucial, especially if you plan to fry the turkey, as an improperly defrosted bird can cause a dangerous grease fire.
Monday:
Time for grocery shopping! Get all your shopping done today by checking your recipes and noting what you need to buy or what you already have in your pantry or fridge. And if you haven’t started defrosting your turkey yet, now’s the time to do it.
Tuesday:
Let’s get cooking! Make sure to read through your recipes so you know exactly how much you’re making.
Cut:
Onions
Celery
Garlic
Bell pepper
Green onions
Boil:
Mirlitons
Macaroni Noodles
Eggs
Wednesday:
Make your apple pie, place it in the fridge, or you can wrap it and place is somewhere secure
Cook stuffings:
1 pan for mushroom stuffing
1 pan for mirliton stuffing
Assemble and stuff mushrooms
Place breadcrumbs and a small cube of butter on top
Wrap and place in the fridge to cook fresh tomorrow
Assemble and stuff mirlitons
You can pre-cook these today and then reheat tomorrow.
When you reheat them, place a dab of butter on top each one so that they won’t dry out
Turkey Prep:
Inject your turkey with Cajun butter, making sure to inject every few inches to keep it moist. Generously sprinkle Cajun seasoning all over the turkey, then place it back in the fridge until tomorrow morning. Prepare the stuffing for the eggs and store it in a baggie in the fridge. In the morning, cut a corner off the baggie and pipe the stuffing into the eggs.
Fried Turkey:
When frying a turkey, a good rule of thumb is to cook it for about 3.5 minutes per pound, which has never failed us over the years. The key step is to fully defrost your turkey—plan on one day in the fridge for every 4-5 pounds, so a 16-pound bird will need four days to thaw safely. For extra flavor, inject Cajun butter throughout the turkey; we like to use a whole 17-ounce bottle for a 12-14 pound bird.
Here’s a post-cancer recipe update: This year, I switched to a different smoker—an electric one for easier use and handling. I injected turkey breasts with Tony’s Cajun butter and smoked it with Post Oak chips. It turned out fantastic, and I’ll share the times and measurements soon. :)
Recipes:
Shrimp and Crab stuffed Mushrooms
Directions:
· In a large skillet over medium heat, melt the butter
· Add the mushroom stems, green onions, celery and garlic.
· Cook until they have softened, about 5 minutes
· Add the shrimp and cook until pink. Add the bread crumbs, slap ya mama seasoning and cayenne
· Add crab meat and mix around
· Remove from heat and add in the parmesan cheese
· Add heavy whipping cream
· Spoon it into the mushroom cap and place on a baking sheet
· Slice a small cube of butter and place on top
· Sprinkle some slap ya mama seasoning over the mushrooms
· Bake at 400 for about 20 minutes or until golden
· Top with extra parmesan if desired.
Ingredients:
· 1/2 stick butter
· 15 large cap mushrooms- stems reserved and diced
· 4 green onions, chopped (heaping 1/4 cup)
· 2 stalks celery chopped (1/2 cup)
· 2 tbsp garlic, minced
· 1 lbs of shrimp, peeled and deveined and cut up
· 1/2 lb of crab meat picked over
· 1/2 cup Italian breadcrumbs
· 1 tbsp. slap ya mama cajun seasoning
· 1/2 tsp Cayenne
· 1/2 cup parmesan cheese
· 1/2 cup heavy whipping cream
· 1/2 stick butter, cubed up for tops
Deviled Eggs:
Ingredients:
· 14 eggs boiled
· 1/2 cup baking soda
· 1 cup of mayonnaise
· 1/4 cup sweet relish
· 1 tsp yellow mustard
· sprinkle of cayenne or for more flavor, Slap ya mama! I like the hot one for this :)
· 2 tbsp green onions
Directions:
· Fill pot with water that will cover the eggs
· Place 1/2 cup baking soda in the water (this helps the eggs peel easier)
· In a separate bowl mix together the mayonnaise, relish, 1 tbsp green onions and mustard
· When the eggs are done boiling- run them under cold water and peel them
· Slice the eggs in half and take the yolk out, put in separate bowl
· Mix the yolk with the mayonnaise mixture
· Stuff the eggs with the mayonnaise/yolk mixture
· Sprinkle cayenne or slap ya mama on top
· Sprinkle remaining 1 tbsp of green onions over the top
Shrimp and Crab stuffed Mirlitons
Directions:
· In a large pot, bring the mirlitons to a boil and boil until you can poke easily with a fork- about 25-30 minutes
· Drain and cool
· Chop up the shrimp and place in a bowl, season with half of the slap ya mama seasoning
· Cover and refrigerate until use
· Remove the seeds from the mirlitons
· Scoop out the pulp and reserve (leave the shell about 1/4 inch thick if you want to stuff the shell with the dressing)
· Preheat oven to 350
· Melt butter in a large sauté pan
· Sauté down the onions, celery, and bell pepper until tender- about 5 minutes
· Add mirliton pulp
· Sprinkle remaining slap ya mama seasoning, salt and pepper
· Cook for 8-10 minutes on low heat
· Add shrimp and cook until pink
· Add breadcrumbs
· Adjust seasoning
· Stuff shells or bake in a baking dish for about 25 minutes
Ingredients:
4-6 mirlitons
· 1 lb of peeled and deveined shrimp
· 1 tbsp Slap ya mama Cajun seasoning
· 1/2 stick butter
· 1 large onion diced
· 1/2 cup celery chopped
· 1/2 cup bell pepper chopped
· 3 tbsp garlic minced
· 1 tsp salt
· 1 tsp pepper
· 1/2 lb crab meat
· 1/2 cup Italian bread crumbs
This picture was taken before it went back into the oven, so it won’t be as mushy. :)
Baked Mac and Cheese
Ingredients:
· 1lb elbow macaroni noodles
· half a stick of butter
· salt
· pepper
· Cheddar cheese-shredded
· Mozzarella cheese- shredded
· About 4 cups heavy cream
· about 4 eggs (large)
· I use 1 egg per 1 cup of heavy cream, so if you need more liquid in your pan, let that be your guide
·
Directions:
· Boil the macaroni noodles according to the package
· When the noodles are done, strain them in a colander, put the butter on top and stir them around
· Spray a baking dish (I use an 13X15)
· Lay out a layer of noodles to cover the bottom of the pan
· Sprinkle the salt and pepper on top of the layer of noodles
· Lay out a Hefty layer of cheddar, then sprinkle mozzarella on top as well
· Lay another layer of noodles on top of the cheese
· Repeat with salt and pepper
· Repeat with another layer of cheeses
· In a separate bowl, Mix the eggs and then add the heavy cream
· Pour on top of the macaroni and cheese in the baking dish
· It should almost cover your noodles, but sit right below (picture below shows)
Bake on 350 for 45minutes or until done
Apple Crumble Pie
Topping:
1 stick of cold butter
3/4 cup flour
1/3 cup sugar
1/2 tsp cinnamon
Ingredients:
Store bought pie crust
1 tbsp flour
3/4 cup sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
2.5 apples, peeled and thinly sliced
Directions:
Place the oven rack in the lowest position and preheat to 375°F.
Line a baking sheet with foil.
Using a food processor or pastry cutter, blend the butter, flour, sugar, and cinnamon until you have a mix of large and small pea-sized clumps (I prefer mine on the smaller side).
Refrigerate the mixture until ready to use.
In a large bowl, toss the apples, ginger, cinnamon, salt, sugar, and flour until evenly coated.
Transfer the apple mixture to the crust, sprinkle with the crumb topping, and bake for 50–60 minutes, or until the top is golden and the apples are tender.
Thank You Bertie
For this fall drink, I use St. Liberty’s Bertie’s Bear Gulch, one of my absolute favorite whiskeys. I recommend checking out this brand, as it pays tribute to the women of moonshine history. Bertie was a true rebel, crafting moonshine until the very end. And for that, I say, “Thank you, Bertie.” It's a great cocktail to add to your Thanksgiving table.
Recipe:
2oz Berties Bear Gulch (or your favorite whiskey)
2oz Orange Liquor
2oz Apple Juice
2oz Pear Juice
2oz Caramel Apple Cider (regular apple cider is fine, if you can’t find the caramel)
Maple syrup (for rimming your glass)
Coarse sugar (for rimming your glass)
Garnish:
Apple slices
Orange slices
Cinnamon Stick
Rosemary sprig
You can mix a large batch of this and serve it chilled