This year the Thanksgiving holiday may still look different for many of us. The need to ensure the health and safety of our extended family members may have some of us cooking a Thanksgiving meal for the first time.
Our Lady of the Lake’s Executive Chef Jim Fields has put together some recipes that are easy for you to cook on your own. Each of these dishes requires 10 ingredients or less! This entire feast can be cooked by you or with your immediate family in your household. We hope that you enjoy cooking and eating these dishes as much as we did. Franciscan Missionaries of Our Lady Health System wishes you a safe and happy Thanksgiving.
Recipe 1 – Green Bean Casserole
- 1 lb. green beans, trimmed
- 6 tbsp. butter, divided
- 1 onion, sliced into half moons
- 8 oz. sliced mushrooms
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 c. all-purpose flour
- 3 c. whole milk
- 1 1/2 c. French’s fried onions
- Preheat oven to 350°. Prepare an ice bath: In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl.
- In a large ovenproof skillet over medium heat, melt 2 tablespoons butter. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are golden, about 5 minutes more. Stir in garlic and cook until fragrant, 1 minute, then transfer mixture to green bean bowl.
- In the same skillet over medium heat, melt the remaining 4 tablespoons butter. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in milk and season with salt and pepper. Bring to a simmer and cook until thickened, about 4 minutes. Remove from heat, then add green bean mixture and toss until even combined.
- Bake until warmed through and bubbling, about 30 minutes.
- Top with fried onions and bake 5 minutes more.
- Let cool and serve.
Recipe 2 – Apricot Glazed Turkey Breast
- 1 bone-in turkey breast (5 pounds)
- ½ cup apricot preserves
- ¼ cup balsamic vinegar
- ¼ teaspoon pepper
- Dash of salt
- Preheat oven to 325°
- Combine preserves, vinegar, pepper and salt.
- Place turkey breast on a rack in a large shallow roasting pan.
- Bake, uncovered, 1-1/2 to 2 hours or until a thermometer reads 170°, basting every 30 minutes with apricot mixture.
- (Cover loosely with foil if turkey browns too quickly.)
- Cover and let stand 15 minutes before slicing.
Recipe 3 – Pumpkin-Spice Sugar Cookies
- 1 cup softened butter
- 2 cups sugar
- 2 large eggs
- 1-3/4 all-purpose flour
- 2 tablespoons
- Cinnamon Sugar (optional)
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs. In another bowl, whisk flour and pie spice; gradually beat into creamed mixture.
- Divide dough in half.
- Shape each into a disk; wrap in plastic.
- Refrigerate 1 hour or until firm enough to roll.
- Preheat oven to 350°.
- On a lightly floured surface, roll each portion of dough to 1/4-in. thickness.
- Cut with a floured 2-1/2-in. round cookie cutter.
- Place 1 in. apart on ungreased baking sheets.
- If desired, sprinkle with cinnamon sugar.
- Bake 12-14 minutes or until edges are light brown.
- Cool on pans 1 minute.