Thanksgiving is right around the corner and your friends at Christian Mommy have combed through their cookbooks to find five easy and delicious recipes you can make this year. From breakfast to dessert, you’re sure to find a new holiday favorite below. Enjoy!
SAUSAGE BREAKFAST CASSEROLE
from Mix-and-Match Mama Eats by Shay Shull
1 package breakfast sausage
1 box croutons (I use Texas Toast Caesar flavored ones)
6 eggs beaten
2 cups milk
1 can cream of mushroom soup
1 tablespoon mustard powder
2 cups cheddar cheese, divided
Brown sausage over medium-high heat until cooked through and crumbled. Meanwhile, combine eggs, milk, soup, mustard, and one cup cheese in a bowl. In a 9 x 13 pan, layer cooked sausage across bottom, then layer your box of croutons. Next, pour egg mixture over the croutons. Finally, top with remaining one cup cheese. Cover and refrigerate overnight.
The next morning, bake casserole uncovered in a 350-degree oven for one hour.
CORNBREAD PILGRIM HATS
from In the Kitchen with Grandma by Lydia E. Harris
1 (8.5 ounce) box cornbread mix
6-inch corn tortillas
Honey
Fruit leather (such as apple)
2 cheese slices for hat buckles
Preheat the oven according to the package directions. Prepare the cornbread batter according to package directions. Spoon the batter into greased regular or mini muffin tins.For mini muffins, bake them for 6 to 8 minutes or until browned and a toothpick comes out clean. For regular-sized muffins, bake them for 12 to 15 minutes or as the package suggests.
For small hats made from mini-muffins, cut 2½-inch circles from tortillas to make the hat brims. For larger hats, cut 3-inch circles from the tortillas.Cut off any rounded tops so the muffins lie flat. Spread honey on the muffin tops and then place each muffin upside down on a tortilla circle.
Using a pizza cutter and ruler, cut a¼-inch hatband from the fruit leather. With a toothpick, spread honey around the base of each muffin; attach a fruit leather band. If needed, hold the band in place with a piece of toothpick.
Cut a small square of cheese for a buckle and attach it to the band with honey. Serve these pilgrim hats immediately with butter and honey. Makes 8 large hats or 18 small ones.
SUCCULENT TURKEY(Gluten-Free)
from150+ Gluten-Free Family Favoritesby Tami Dillon and Bonnie Root
1 (25-pound) gluten-free turkey (check the label)
½ cup (1 stick) butter, melted
2 tablespoons salt
1 tablespoon pepper
1 tablespoon poultry seasoning
1 tablespoon sage
2 large Granny Smith apples, cored and quartered
2 large navel oranges, peeled and quartered
1 large sweet onion, peeled and quartered
3 celery stalks, halved
Remove the completely thawed turkey from its packaging and carefully flush the cavities of the bird with fresh, cool water, making sure to remove the giblets and neck bone. Place those in small saucepan and reserve to use in gravy, dressing, or broth for turkey soup. Wash off outside of the turkey and pat dry. Place in the roasting pan of your choice and brush the inside and outside of the bird with melted butter. Rub the salt and seasonings inside and out and then fill the cavities with the quartered fruits and vegetables.
Using aluminum foil, cover the turkey tent fashioned, overlapping edges to preserve heat and moisture. Place the roasting pan in the oven on the lowest rack and bake per directions on the packaging. Every hour or so, baste the turkey with the remaining butter and some of the juices from bottom of the pan, making sure to secure foil afterward.
With approximately 15 minutes to go, remove the foil and allow the bird to brown, using the last of the butter to baste. When the juices at the joint of the drumstick and breast run clean, re-cover tightly and remove from oven to rest. Serves 8-20.
TURKEY SAUSAGE, SWEET POTATO, AND APPLE BAKE
from From the Farmhouse Kitchen by Dawn Stoltzfus and Carol Falb
1 small sweet potato per family member
6 turkey sausage kielbasas
1 large apple or 2 small apples, sliced in big chunks
4 to 6 sprigs fresh thyme or½ teaspoon dried thyme
2 tablespoons butter
Salt and pepper to taste
Peel and chunk the sweet potatoes. Add the sausage, sliced apples, thyme, butter, and salt and pepper. Cover tightly and bake at 375° for 1 hour. For a more golden bake, remove foil for the last 15 minutes of baking. Serves 4 to 6
CARAMEL-APPLE DUMPLINGS
from The Homestyle Amish Kitchen Cookbook by Georgia Varozza
2 cups brown sugar
3 cups water
¼ teaspoon cinnamon
½ teaspoon nutmeg
2 cups flour
1 teaspoon salt
2 teaspoon baking powder
¼ cup butter
¾ cup shortening
½ cup milk
6 apples, peeled and cored but left whole
Caramel Sauce
In a medium saucepan, combine the brown sugar, water, cinnamon, and nutmeg. Bring to a boil and boil for 10 minutes. Set aside.
Dough
In a mixing bowl, combine the flour, salt, and baking powder. With a pastry cutter, cut in the butter and shortening. Add the milk and mix to form a dough ball. Roll out pieces of dough and wrap around the apples. Place in a baking dish. Pour sauce over apples and bake at 375° for 35 minutes or until apples are tender.
