Southern Thanksgiving Recipes

Southern Thanksgiving Recipes

Orange sage corn bread crusted turkey. The stuffing is on the outside of this turkey! A crust of corn bread crumbs and rubbed sage coats the turkey to seal in the juices and give it savory flavor and crunchy texture. Servings: 12 Corn Bread Crust 1 cup finely crumbled corn bread stuffing mix 6 tablespoons McCormick Sage, Rubbed 1 tablespoon McCormick Garlic Powder 1 tablespoon McCormick Onion Powder 2 teaspoons McCormick Gourmet Sicilian Sea Salt 1 1/2 teaspoons McCormick Black Pepper, Coarse Ground Turkey: 1 turkey, (12 to 14 pounds), fresh or frozen, thawed 2 tablespoons oil 1 tablespoon grated orange peel Prep Time: 30 minutes Cook Time: 3 hours 30 minutes Place oven rack in lowest position. Preheat oven to 325 F. Place roasting rack in shallow roasting pan. Mix Corn Bread Crust ingredients in medium bowl. Mix oil and orange peel. Brush on turkey. Coat entire surface of turkey evenly with Corn Bread Crust mixture. Place turkey, breast-side up, in prepared pan. Cover loosely with heavy duty foil. Roast 2 hours. Remove foil. Roast 1 to 1 1/2 hours longer or until internal temperature reaches 165 F where the breast meets the thigh. Remove turkey from oven and let rest for 20 minutes. Transfer to platter or carving board and slice. Serve with Sage & Citrus Perfect Turkey Gravy, if desired.

Broccoli cauliflower casserole. This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch. Servings: 10 4 tablespoons unsalted butter, divided 1/2 cup plain dry bread crumbs 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided 1 1/2 teaspoons McCormick Perfect Pinch Italian Seasoning, divided 16 ounces broccoli florets 16 ounces cauliflower florets 1 cup chopped yellow onion (about 1 medium onion) 2 tablespoons all-purpose flour 1 teaspoon McCormick Garlic Salt 1/4 teaspoon McCormick Black Pepper, Coarse Ground 1 1/4 cups whole milk 4 ounces (1/2 package) cream cheese, cubed Prep Time: 20 minutes Cook Time: 40 minutes Preheat oven to 350 F. Melt 2 tablespoons butter. Mix melted butter, bread crumbs, 2 tablespoons of the Parmesan cheese, and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bitesize pieces. Melt remaining 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture. Bake 40 minutes or until heated through and top is lightly browned.

Sausage and cornbread stuffing. Try corn bread stuffing at your next holiday meal. It s sure to become a family favorite. Servings: 12 (1 cup servings) 6 tablespoons butter 1 cup chopped onion 1 cup chopped celery 1/2 cup chopped green bell pepper 2 teaspoons McCormick Poultry Seasoning 1 1/2 teaspoons McCormick Thyme Leaves 1 teaspoon McCormick Garlic Powder 10 cups coarsely crumbled corn bread 1/2 pound sausage, cooked and crumbled 1 can (14 1/2 ounces) chicken broth Prep Time: 15 minutes Cook Time: 35 minutes Preheat oven to 350 F. Melt butter in large skillet on medium heat. Add celery, onion and bell pepper; cook and stir 5 minutes. Stir in poultry seasoning, thyme and garlic powder. Mix corn bread, vegetable mixture and sausage in large bowl. Add broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish. Bake 30 to 35 minutes or until heated through and lightly browned.

Sage and cheddar potato gratin. Sage enhances the creamy cheddar taste of this potato gratin recipe. This will prove to be a crowd pleaser for all your holiday dinners. Servings: 12 (1/2 cup) servings. 2 teaspoons McCormick Sage, Rubbed 1 1/2 teaspoons salt 1/2 teaspoon McCormick Black Pepper, Ground 3 pounds Yukon Gold potatoes, peeled and thinly sliced 1 large yellow onion, thinly sliced 1 package (8 ounces) shredded Cheddar cheese, (2 cups) 1 cup heavy cream 1 cup chicken broth Prep Time: 30 minutes Cook Time: 1 hour reheat oven to 400 F. Mix sage, salt and pepper in small bowl. Layer 1/3 of the potatoes and 1/2 of the onion in lightly greased 13x9-inch baking dish. Sprinkle with 1 teaspoon of the sage mixture and 1/3 of the cheese. Repeat layers. Top with remaining potatoes, sage mixture and cheese. Stir broth and cream in medium bowl with wire whisk until well blended. Pour evenly over potatoes. Bake 1 hour or until potatoes are tender and top is golden. Let stand 5 minutes before serving.

Pumpkin pecan crunch. It s the crunchy layer of pecans and the toasty flavor of pumpkin pie spice that make this easy, creamy dessert so satisfying. Serve with a dollop of whipped cream. Servings: 24 bars 1 can (15 ounces) pumpkin 1 can (12 ounces) evaporated milk 3 large eggs 1 cup granulated sugar 1/2 light brown sugar, firmly packed 6 teaspoons McCormick Pumpkin Pie Spice, divided 1 tablespoon McCormick Pure Vanilla Extract 1/4 teaspoon salt 1 package (2-layer size) yellow cake mix 1 cup chopped pecans 1 cup (2 sticks) unsalted butter, melted Prep Time: 10 minutes Cook Time: 50 minutes Preheat oven to 350 F. Mix pumpkin, milk, eggs, sugars, 5 teaspoons of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13x9-inch baking pan which has been sprayed with no stick cooking spray. Mix cake mix and remaining 1 teaspoon pumpkin pie spice in medium bowl with wire whisk. Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter. Bake 50 minutes or until golden brown. Cool slightly and slice into 24 bars Serve warm or at room temperature. Serve with whipped cream and Spiced Pecans, if desired. Store leftover dessert in refrigerator.