Recipes to Gobble Up with Turkey!
Written by Silquer
Edited by snotflower
Hello dear readers, and welcome to the second Lifestyle article of the column! Thanksgiving
is just around the corner for Americans, and turkeys are already flying off of the shelves and into freezers to prepare for the big day. However, you may be wondering what to do with all of that turkey. Look no further, as the recipes
compiled here are perfect side dishes for a traditional turkey dinner! Even if you are unfamiliar with Thanksgiving, stick around for some delicious recipes to spice up an old turkey dinner.
Let’s start with a classic: creamy mashed potatoes
. For this recipe, you will need 5lbs of russet potatoes, ¾ cup of butter, 1 package of cream cheese, ½ cup of half-and-half milk, 1⁄2 teaspoon of salt, and 1⁄2 teaspoon of black pepper.
To start, peel and cut the potatoes. Bring a large pot to a boil over a stovetop and put the potatoes in for 30-35 minutes or until they are tender and mushy. Then, drain the potatoes in a strainer and put them in a dry pot. Mash the potatoes over low heat using a masher and turn off the stove when they are completely squished. Add the butter, cream cheese, and milk, then continue mashing until the mixture is combined and fluffy. For the final touches, sprinkle on salt and pepper. Enjoy this creamy dish for large tables of friends and family alike!
The second recipe is a classic in my family: roasted butternut squash
! For this recipe, you will need 1 large butternut squash, 1 ½ tablespoons of olive oil, 1 ½ tablespoons of maple syrup, a bit of salt, ¾ teaspoon of cinnamon, and ½ teaspoon of black pepper.
First, preheat the oven to 400 degrees Fahrenheit. Then cut the squash into small cubes. Once cut, put the cubes into a bowl and drizzle them with the olive oil and maple syrup. Sprinkle in the salt, pepper, and cinnamon and spread the cubes onto a baking sheet. Bake the cubes in the oven for 15 minutes. Take them out, adjust them, and put them in for another 10-15 minutes. I hope you enjoy this delicious take on classic baked squash!
The final recipe is my personal favorite: mini pumpkin pies
! There are two parts to this recipe: crust and filling. For the crust, you will need 6 tablespoons of unsalted butter, 3 tablespoons of cold shortening, 1 ¼ cup all-purpose flour, ½ teaspoon salt, and ¼ cup water. For the pumpkin filling, you will need 3 tablespoons of granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, a pinch of salt, ½ cup and 2 tablespoons canned pumpkin puree, 2 tablespoons of milk, 2 large eggs, and freshly whipped cream.
To make these pies, combine the butter, shortening, flour, and salt in a medium-sized bowl. Blend the ingredients together with a spatula. Once the ingredients are combined, sprinkle the water on top. Then make the dough into a ball, press it into a disc, and chill it in the fridge for 20 minutes. While that’s cooling, it’s time to start work on the filling. Firstly, preheat the oven to 400 degrees Fahrenheit. Take out the dough from the fridge, roll it out into a circle, and use a round cookie cutter to cut out as many pie crusts as you would like. Fit each dough circle into a cup of the muffin pan. Make sure to grease the pan or use wrappers to make sure they don’t stick! Divide the filling into each of the pie crusts. When the oven has finished preheating, bake for 10 minutes, turn the heat down to 350 degrees Fahrenheit, and bake for another 10 minutes. These pies are perfect for sharing after a hearty meal!
That concludes the recipes for this issue. What did you think? Will you make any of these at home to accompany a turkey dinner? I hope so! With these new dishes added to your Fall-cooking repertoire, I wish you all a great rest of the autumn season.