Potato Rolls

 Ingredients:

• 2 1/4 tsp yeast
• 1 1/2 c warm water
• 2/3 c sugar
• 1 1/2 tsp salt
• 2/3 c shortening
• 2 eggs
• 1 c lukewarm mashed potatoes
• 7 to 7 1/2 c flour

Directions:

• Dissolve yeast in warm water.  Stir in sugar, salt, shortening, eggs, potatoes, and 4 c of the flour.  Beat until smooth.  Mix in enough remainig flour to make dough easy to handle.  
• Turn dough onto lightly floured board; knead until smooth, and elastic (about 5 min).  
• Place in greased bowl; turn greased side up.  Cover bowl tightly; refrigerate at least 8 hours or unitl ready to use.  (Dough can be kept up to 5 days in the refrigerator).
• Punch down dough; divide into 4 parts.  Shape into rolls.  
• Let rise 1 1/2 hours before baking.  
• Heave oven to 400.  Bake 15-25 min.

*Vickie Hope

Marshmallow Yam Casserole

 4 c sweet potatoes, mashed

1/4 c brown sugar

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1 Tbs butter, melted

1/4 c cream/milk

3/4 to 1 1/2 c mini marshmallows

Blend yams with sugar, salt, cinnamon, nutmeg, butter, cream and half the marshmallows with the yams.  Turn into a greased baking dish 9x13.

Top with remaining marshmallows.  Bake at 350 for 20 min until mixture is puffy and marshmallows are delicately browned.  Serves 6-8.

*From Robyn

Slow Cooker Mashed Potatoes

SLOW COOKER MASHED POTATOES

yield: 8 SERVINGS

 

prep time: 15 MINS

cook time: 4 HRS

total time: 4 HRS 15 MINS

INGREDIENTS

For Potatoes:

• 4-5 pounds russet or Yukon gold potatoes, peeled and cut into 1/2-inch pieces
• 1 tsp garlic
• 1 1/2 teaspoons coarse, kosher salt
• 1/4 teaspoon black pepper
• 1 cup milk
• 1/2 cup chicken broth, I use low-sodium

For Mashing:

• 1/3 cup milk, if needed
• 2-3 tablespoons butter
• 2 ounces cream cheese, softened (or 1/4 cup sour cream)
•  Salt and pepper, to taste

INSTRUCTIONS 

• Grease the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Add the potatoes, garlic, salt, pepper, milk, and broth. Stir to combine. Cover and cook on high for 3-4 hours until the potatoes are very tender.
• Uncover the slow cooker, take out the garlic cloves, and add the additional 1/3 cup milk (if needed - if the potatoes already look plenty soft/liquidy, don't add this or add it gradually), butter, and cream cheese. Mash until creamy. Add additional salt and pepper to taste. 
• Cover the slow cooker and turn the heat to low or warm until ready to serve (up to an hour).

NOTES

Potatoes: the potatoes won't be completely covered with liquid, but that's ok. It's even ok if the tips of the uncovered potatoes discolor just a bit. 

Slow Cooker: depending how hot your slow cooker cooks or how long you cook the mashed potatoes, the milk mixture may brown/caramelize around the edges of the slow cooker insert. You can scrape this part out of the slow cooker before mashing; I'm lazy and just mash it up all together. Delicious!

Make-Ahead: the potatoes may be able to stay in the slow cooker on "warm" longer than an hour, but that's the longest I've kept them hanging out before serving.

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/slow-cooker-mashed-potatoes/

Turkey Breast, Instant Pot

 

Ingredients

• 7 lb bone-in skin-on turkey breast
• 2 cups chicken broth
• 1 medium onion chopped into large slices
• 4 garlic cloves
• 2 celery stalks
• 3 Tablespoons olive oil
• 3/4 tsp paprika
• 1/2 tsp each: rosemary, sage and thyme
• 1 tsp salt
• 1/2 tsp ground black pepper

Instructions

1. Add chicken broth to Instant Pot insert. Place trivet inside. Place half of the onions, garlic and celery on and around.
2. In a small bowl or measuring cup, mix oil, paprika, herb mix, salt and pepper.
3. Rinse the turkey breast and remove gravy pocket. Brush turkey breast with olive oil mixture. Place in the trivet, breast side up.
4. Place lid on Instant Pot. Set valve the sealing. Press "manual." Set timer to 35 minutes High Pressure.
5. When the IP is done, let the pressure release naturally for at least 20 minutes. It will keep the turkey juicy.
6. When pressure is released, open lid carefully, away from your face.
7. Using large fork, remove turkey from pressure cooker onto a large platter.  Rest while you make gravy.

8. To make the gravy, drain the pan drippings and let separate.  Measure 2 cups of the liquid and place back in the Instant Pot insert. Add a mixture of 4 Tbs cornstarch with 1/2 cup of cold water and whisk well. Saute until thickens.

   
   

   https://www.crunchycreamysweet.com/instant-pot-turkey-breast-recipe/

Mom's Stuffing

1/2 c chopped onion

3 c celery

1/2 c butter

8 c dry bread cubes or about 14 pieces of bread (half white/half wheat).

1/2 tsp salt

1/2 tsp pepper

1 tsp poultry seasoning*

1 tsp sage

1/4 c chicken broth

1. A few days before...cut bread into 1/2" cubes, place on baking sheet.  Place in 200 degree oven (turn off).  Let sit in there a few days.  Use a sticky note so you don't preheat your oven with them in there!  Or bake at 250 for 1 to 1 1/2 hours.  When completely dried and cooked, place in airtight container.
2. Cook onion and celery in butter.  
3. Add bread crumbs and seasonings and mix.
4. Toss with enough broth to moisten.

Bake at 350 for 30 minutes covered, or in crockpot on low for about 2 hours.

**Poultry seasoning (Use just 1 tsp for the recipe):

1/2 tsp sage

1/4 tsp thyme

1/4 tsp marjoram

1/8 tsp rosemary

1/8 tsp nutmeg

1/8 tsp pepper

Source:  https://www.allrecipes.com/recipe/233909/homemade-poultry-seasoning/

Thanksgiving Cranberries

1 12 oz bag cranberries 

1 c water

1 c sugar

Rinse cranberries.

Bring sugar and water to a boil.  Add berries.  Bring back to a boil and boil gently for 10 minutes.

Refrigerate until ready to serve. 

Thanksgiving Turkey

1. Wear rubber gloves for better grip. 
2. Remove from bag.
3. Remove neck and giblets.
4.  Rinse turkey's inside in the sink (probably just to get ice chunks out).
5. Stuff lightly with 2 stalks celery, halved, 1 onion, quartered, 2 carrots, halved.  Lightly salt.
6. If not using a rack, place another onion, quartered, carrots and celery at bottom of the pan.
7. Place turkey, breast side up on veggies in pan.
8. If plastic isn't keeping legs together, tie legs together with thread or cotton string.
9. Pat dry with a paper towel.
10. Rub olive oil over the top half.
11. Tent with foil to basically cover loosely.
12. Bake at 350 for however long per pound.  20 min. per pound.  (My 13 lbs turkey took about 2 hours)

*If preparing the night before put the veggies in right before baking.

If using an oven bag:

• Place 1 Tbs cornstarch or flour in oven bag and shake around.
• Place turkey inside bag.  Pat dry.
• Rub turkey with 2 Tbs olive oil, salt and pepper.
• Add celery, carrots, and onion inside and around turkey.
• Add 2 c chicken broth and rosemary sprig, or shake some rosemary into broth.  
• Add 2 bay leaves
• Tie oven bag and cut about 6, 1/2" slits around top
• Bake at 350