Easy Thanksgiving recipes from Mary Wheatley and the GMK staff

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by Holly Rupprecht

WHAS11.com

Posted on November 22, 2011 at 6:07 AM

Updated Tuesday, Nov 22 at 11:28 AM

Try some of these great recipes to treat your guests this Thanksgiving!

Rachel Platt's Corn Pudding

1 cup milk
1/3 cup sugar (can add a tad more)
3 eggs
Two cans sweet corn—drained
1 can cream style corn
1 and a ½ T flour (can add a tad more)
1 T butter/margarine

Mix all ingredients – place in casserole dish – bake at 375 to 450 for about an hour (I do the higher temp to brown on top). Very easy and good!

Crockpot Turkey from GMK producer Brandi Bachman

4-6 pound turkey breast
4 medium potatoes, sliced
4 carrots sliced (or about a half bag of mini carrots)
1 stick butter
1 onion
2 cups white wine (or water)
salt & pepper
 
Put veggies on bottom of crockpot. Unwrap turkey, cut off skin if desired, salt and pepper liberally. Put turkey in crockpot breast side down. Add add butter, wine (or water). Cover and cook on low for about 8 hours.
This is the main course I've made my husband and I for three years running!

Cranberry Relish from Mary Wheatley

2 large navel oranges
2 red apples, cored, cut into chunks
1 # fresh cranberries
2 cups sugar

Peel oranges, reserving ½ of the zest.  Chop oranges coarsely.  Wash cranberries, drain  and place in food processor.  Add apples, sugar and reserved zest.  Process until chopped.  Add oranges and pulse until blended.  Refrigerate until ready to serve.  Can be made up to one week before serving.

 
Toasted Pecan and Gorgonzola Spread

8 oz package Cream Cheese
4 – 6  oz crumbled Gorgonzola Cheese
1/3  cup chopped toasted pecans
2 Tbls white or white wine vinegar
1 small garlic clove, minced
Salt and freshly ground pepper to taste

Blend all ingredients together with an electric mixer. Use as a spread on crostini, crackers, apples or pears.

Basic Cornbread

1 cup yellow cornmeal
1 cup all purpose flour
¼ cup sugar
2 tsp baking powder
½ tsp salt
1 cup milk
1 egg
2 Tbls cooking oil (or bacon fat)

Mix dry ingredients together.  Mix wet ingredients together.  Pour wet into dry and mix until almost smooth.  Pour batter into a greased 8” square pan.  Bake at 425 until brown. (About 20 minutes).

For stuffing, you will probably need two recipes.  Cut into small cubes and toast in a warm oven until almost dried out.  (about 200 degrees)
 

Instant Appetizers from Mary Wheatley

Gorgonzola with Walnuts and Honey


Take a block of Gorgonzola (or one of Kenny’s bleu cheese selections), place it on a plate.  Sprinkle liberally with toasted walnuts.  Drizzle with honey.  Serve with crackers and/or French bread rounds.

Roasted Red Peppers

Slice jarred or freshly roasted red bell peppers and arrange on a plate.  Sprinkle with capers.  Grind black pepper over all, and drizzle with a nice olive oil.  Serve with crackers or bread.

Pesto Oil

Place about a Tablespoon of pesto in a shallow bowl.  Grind black pepper to taste.  Add about  ¼ cup olive oil.  Great dip for bread.  Add shaved parmesan cheese, if desired.

Not So Instant Appetizers

Basic Hummus


2 – 3 cloves garlic, peeled
Herbs, as desired
Olive oil
2 -3 Tbls tahini
1 can drained and rinsed Garbanzo beans
Juice of 1 lemon or lime
Rind of lemon, grated
Salt, pepper and spices to taste

Chop garlic in food processor.  Add remaining ingredients and blend until smooth. Serve with pita, tortilla chips, or as a sandwich spread.

Olive Relish (Tapenade)


½ tsp freshly ground black pepper
1 tsp dried oregano
2 cloves garlic, minced
8 ounces pimento or roasted red pepper, diced
2 cups Spanish olives
2 cups black (ripe) olives
½ cup olive oil (or just add enough to get the consistency you want)

Combine all ingredients (except olive oil) in food processor and chop coarsely.  While machine is running, pour in enough olive oil to achieve the consistency you want.

Quick Bean Dip

1 large or two small cans refried beans
1 can black beans, rinsed
1 chipotle chili, minced
1 tsp cumin
Salt and pepper to taste
½ cup salsa
1 cup shredded cheddar cheese

Mix the beans together in an ovenproof casserole dish.  Add the chili, cumin, salt and pepper, stirring to incorporate.  Spoon the salsa over the beans and top with cheese.  Bake for 30 minutes at 350°.  Serve with tortilla chips.

Carry along ideas:


Spoon fig jam over goat cheese and serve with crostini or crackers

Orange marmalade over cream cheese served with cranberry walnut bread.

Mix together chopped kalamata olives, roasted red peppers, capers and olive oil and serve with crostini

Crisp Biscotti and a bottle of dessert wine

Quality coffee and a bottle of liqueur

Basket of fresh fruit

 

Click here for more from Chef Mary Wheatley.

For holiday cooking tips and tricks, including a video on how to carve a turkey, click here.

    

 

 

 

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