A perfect Thanksgiving feast is in the bag with these delicious homemade recipes. This Brown Bag Roasted Turkey recipe makes a perfectly moist and fully flavored turkey. Thanksgiving Jello Salad is a traditional Jello mold with lots of fresh fruits, and Caramelized Butternut Squash will make any cook look like a sophisticated chef. And a Pumpkin Pecan Cheesecake is the perfect ending to your feast. The complete recipes are posted below. Enjoy!
Brown Bag Roasted Turkey
Thanksgiving Jello Salad
Caramelized Butternut Squash
Pumpkin Pecan Cheesecake
Brown Bag Roasted Turkey
Ingredients
- 18-20 lb whole turkey
- 2 stalks celery, roughly chopped
- 1 small apple
- 1 carrot, roughly chopped
- 3-4 crushed garlic cloves
- olive oil
- 1-2 large brown paper grocery bags
Directions
Preheat oven to 375°. Remove giblet bag and livers. Add unpeeled vegetables and garlic to the inside of the turkey. These are for flavor and will be discarded later.
Rub turkey with olive oil. Put the turkey in a roasting pan and cover with the large paper bag(s). Staple shut. Sprinkle water over the bag.
Place turkey on the middle rack of oven ensuring the bag does not touch the heating element of the oven. Roast 13-15 minutes per pound. When the turkey is ready, poke a meat thermometer through the bag and into Turkey (don’t touch the bone). If the thermometer registers 163-170 degrees, remove the turkey and cut away the bag.
Recipe from Mommy’s Kitchen.
Thanksgiving Jello Salad
Ingredients
- 1 cup boiling water
- 2 boxes (4 serving size) raspberry gelatin
- 2 medium granny smith apples
- 1 1/2 cups cranberries
- 1 cup walnut halves
- 1 cup cold water
Directions
Lightly brush 6 1/2-cup ring mold or 1 1/2-quart decorative bowl with vegetable oil
In a large bowl, pour boiling water on gelatin; stir until dissolved. Stir in cold water. Pour into mold or serving bowl. Refrigerate 20 to 40 minutes or until mixture is the consistency of unbeaten egg white. Add apples, cranberries, and walnuts.
To unmold salad from ring mold; dip mold into hot water for 10 seconds. Place a serving plate upside down onto mold; turn plate and mold over, then remove mold. Refrigerate until ready to serve. If using a decorative bowl, no need to unmold. Just scoop salad from bowl to serve.
Caramelized Butternut Squash
Ingredients
- 2 medium butternut squash (4-5 pounds)
- 6 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1-1/2 teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
Directions
Preheat oven to 400°.
Cut off and discard ends of each squash. Peel and cut them in half lengthwise and remove the seeds. Cut squash into 1-1/4 to 1-1/2 inch cubes and place them on a baking sheet. Add melted butter, brown sugar, salt, and pepper. With clean hands, toss ingredients together and spread in a single layer on the baking sheet. Roast 45-55 minutes until squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times to be sure it browns evenly.
Recipe from The Barefoot Contessa on the Food Network.
Pumpkin-Pecan Cheesecake
Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup finely chopped pecans
- 5 tablespoons butter, melted
- 3 tablespoons light brown sugar
- 4 (8-oz.) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 1/2 cups canned pumpkin
- 1 1/2 tablespoons lemon juice
- Praline Topping
- Garnishes: coarsely chopped Pecan Pie-Glazed Pecans, fresh sage leaves
Directions
Preheat oven to 325°. Stir together the first four ingredients in a bowl until well blended. Press mixture on bottom and 1-1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
Beat cream cheese and next two ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, one at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with the door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around the outer edge of cheesecake to loosen from sides of the pan, but do not remove the sides of the pan. Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
Remove the sides and bottom of the pan, and transfer cheesecake to a serving plate. Prepare Praline Topping and immediately pour slowly over the top of the cheesecake, spreading to within 1/4 inch of edge. Garnish, if desired.
Recipe from Southern Living.
