Hi there and welcome to your Turkey Dinner Survival Guide! You’ll get a timeline for cooking everything yourself in one day. I usually cook a 16 pound bird for our family but you can use this for any size bird (as long as you adjust the cooking time for the bird). I’ll be giving you a .pdf version that I personally use as well as a .doc version you can edit to suit your own family’s needs. You’ll also get every recipe I use when I cook up a big turkey dinner with the fixings.
Our Turkey Dinner Includes:
Now I do cheat when it comes to the stuffing and the gravy. I like to use Stove Top Sage Stuffing and McCormick Turkey Gravy. If you are brave and make your stuffing from scratch, please make sure to take that into consideration when editing the .doc version. If you make your gravy from scratch, good for you! I think that’s awesome. If you keep running out of gravy though, since birds really don’t produce much, add a packet gravy to your homemade gravy and it will go very far and still taste amazing. To save space on your stove, after the gravy has been made, put it in a small crock pot to keep warm.
So, without further ado… click below to download either the .pdf or .doc versions of my Turkey Dinner Survival Guide!
This is another one of my husband’s favorite dishes. We first made this while I was pregnant and it became a staple during that time of fickle taste buds.
1/2 lb Fettuccine Pasta (or spaghetti noodles)
4 Tbs Butter
2/3 c Grated Parmesan Cheese
1/2 c Cream (or milk)
Bring a large pot of water to boil. Cook pasta according to directions. Meanwhile, melt butter in a large saute pan over low heat. Add the cream and stir to combine. Keep the burner at it’s lowest setting while the pasta finishes cooking. Once the pasta is al dente, take it out of the pot with tongs (do not strain the pasta!) and put it in the saute pan. Bring the heat on the saute pan up to medium. Swirl the pasta around, adding extra pasta water if needed. Add half the cheese, swirl to coat, and then add the remainder of the cheese. Once it’s all incorporated, dish up and serve topped with pepper and/or nutmeg.
This was a wild idea dish stemming from the fact that I had asparagus that had to be eaten. I started off cooking some rice and knew I wanted chicken for dinner. So, I ended up throwing bacon into the mix for an unusual flavor combination that my husband absolutely loved.
4 Chicken Breasts
12 Bacon Slices, cut into 3″ pieces
4 c Asparagus, cut into 3″ pieces
1 1/2 c Rice, uncooked
Cook rice according to directions. When done, set aside and keep warm. In the meantime. Add bacon to a large skillet and begin cooking. Add the chicken breasts on top of the bacon. Cover and cook for about 10 minutes turning the chicken and stirring the bacon occasionally. Once the bacon and chicken are nearly done, remove the cover and add the asparagus. Cook until the asparagus is tender. Serve with the rice.
In a large bowl, mix together soy sauce, cornstarch, ginger, garlic powder, 1/2 tsp sesame oil, and pepper for the marinade. Add beef to the bowl and toss to coat. You can let the beef marinade in the fridge for up to a day if you want. Heat 1 Tbs Sesame Oil in a large high sided skillet or a wok over medium-high heat. Add beef and onion to the pan. Cook until the beef is done. Remove the beef and keep warm. In the same skillet, add additional sesame oil if needed, toss in the broccoli, pea pods, and water chestnuts. Stir fry until the broccoli is tender yet still firm. Return the beef and onion to the pan. Toss all the ingredients together and heat until all ingredients are nice and hot.
A bright and colorful dish that will certainly impress. Lamb is a very flavorful meat and when paired with apricots, prunes, and tomatoes; bring out a combination of tastes that is most definitely Moroccan.
2 Tbs Olive Oil
1 1/2 lb Lamb, cut into 1″ cubes
Salt & Pepper, to taste
1 large Onion
4 cloves Garlic, minced
1/2 tsp Paprika
1/2 c Dried Apricots
1/2 c Prunes
1 (14.5 oz) can Tomatoes, drained
3 c water
1/2 c Cilantro, chopped
2 Tbs Lime Juice
Heat oil in a high sided skillet over high heat. Season the lamb cubes with salt and pepper. Cook/sear lamb for 5 minutes and transfer to a plate, reduce heat to medium and add in the garlic, paprika, apricots, prunes, tomatoes, and water. Bring to a boil, then reduce heat and simmer for 30 minutes. Add the lamb back in and cook until heated through. At this time, cook the couscous according to the directions on the box. Add cilantro and lime juice to the lamb. Serve topped with additional cilantro and a side of couscous.
Heat oil in a high sided skillet. Brown sausage on all sides for about 5 minutes. Add potatoes, onion, salt and pepper. Cover and cook 10 minutes. Remove sausage and cut into 1/2″ pieces. Add the sausage back to the pan. Add the tomato and herbs. Stir to combine everything. Keep the dish moving until it’s heated through. Dish up and enjoy!