Andrea's Easiest Thanksgiving

 

So, I do use the oven a little bit, but I won't be using pots on the stove at all (unless I opt to make the cream of mushroom soup homemade). 

This Thanksgiving has actually re-enlivened my joy of cooking, because I've been reminded about how easy cooking can be when you don't put the pressure on yourself to make everything from scratch.

Here is my easy Thanksgiving week menu: 

Menu

Hickory smoked turkey. 

Oven-baked mashed potatoes with Heinz HomeStyle Turkey Gravy. 

Green bean casserole. 

Corn and cream cheese casserole. 

Stovetop Turkey Stuffing (dressing). 

Romaine with Italian dressing. 

Ocean Spray Cranberry Sauce (jellied).  

Framboise Lambic. 

Sweet Potato Pie. 

Ingredients for the mashed potatoes: 

• 2.5 pounds of yellow potatoes. 
• 4 Tbsp. butter. 
• 1.5 cup milk. 
• 2 tsp salt. 
• 1 tsp black pepper. 
• 36 oz. Heinz HomeStyle Roasted Turkey Gravy. 

Directions for the mashed potatoes: 

1. In a 2.5 quart glass bowl, add potatoes that have been peeled and diced. Add enough tap water to cover them by 1/2 inch. 
2. Microwave for 5 minutes at a time, stirring after every 5 minutes for 20 minutes. 
3. Remove from microwave and drain water away. 
4. Cut butter into 1/2 Tbsp. sized pieces and add it to potatoes. 
5. Add salt and pepper to potatoes. 
6. Then, use a hand mixer to blend potatoes.
7. Add milk and blend them again. 
8. Pour mashed potatoes into a 13x9 inch glass casserole dish and bake at 350 degrees Fahrenheit for 20 minutes. 
9. Cover with 2 jars of Heinz Turkey Gravy and return to the oven for 20 more minutes. 

Ingredients for the Corn and Cream Cheese Casserole:

• 4 cans of corn. 
• Two 8 ounce packages of cream cheese. 

Directions for the Corn and Cream Cheese Casserole:

1. In a 9 inch square casserole dish, add corn and cream cheese.
2. Bake at 350 degrees Fahrenheit for 20 minutes.
3. Stir well, and bake for an additional 20 minutes. 

Ingredients for the Stovetop Stuffing:

• 2 six ounce packages of Stovetop Turkey Stuffing. 
• 1 stick of butter. 
• 3 cups of filtered water. 

Directions for the Stovetop Stuffing: 

1. Add water and butter to a 2.5 quart glass bowl.
2. Microwave for 5 minutes, stir, and microwave for 3 more minutes.
3. Pour in contents of stuffing packages and stir until combined. 

Ingredients for the Green Bean Casserole (easy way):

• 4 cans of 14.5 ounce cut green beans. 
• 4 cans of Campbell's Cream of Mushroom Soup. 
• 6 ounces French's Original Crispy Fried Onion Topper. 

Directions for the Green Bean Casserole (easy way):

1. Pour the green beans and the cream of mushroom soup into a 13x9 inch casserole dish and stir well.
2. Top with onion topper and bake at 350 degrees Fahrenheit for 20 minutes.

Ingredients for the Green Bean Casserole (homemade):

• 2 cans of 14.5 ounce cut green beans. 
• 1 pound of white button mushrooms. 
• 1/4 cup Vermouth. 
• 2 Tbsp. all purpose white flour. 
• 1.5 cup milk. 
• 1 tsp salt. 
• 1/2 tsp black pepper. 
• 6 ounces French's Original Crispy Onion Topper. 
• 2 Tbsp. butter. 

Directions for the Green Bean Casserole (homemade):

1. In a small sauce pan, heat butter on medium high.
2. Rinse and mince the mushrooms, and add them to the pot.
3. Saute for 5 minutes.
4. Add flour and stir well.
5. Once it gets dry and sticks to the bottom, deglaze with vermouth.
6. Add milk and stir well.
7. Add salt and pepper and stir well.
8. Once it starts lightly boiling, pour the soup into a 13x9 inch casserole dish. 
9. Top with 2 cans of green beans and stir well.
10. Top with onion topper and bake at 350 degrees Fahrenheit for 20 minutes. 

Ingredients for the Hickory Smoked Turkey:

• I just bought my favorite Hickory Smokey Turkey lunch meat from my local health food store. 2 pounds.

Directions for the Hickory Smoked Turkey:

1. When ready to serve, heat 6 ounces per person in the microwave for up to 1 minute.

Ingredients for the Romaine with Italian Dressing:

• 1 head of large head of Romaine for 4 people. 
• About 1 ounce of Olive Garden Signature Italian Dressing per person. 

Directions for the Romaine with Italian Dressing: 

1. Cut off the stem of the Romaine, and rinse about 5 leaves per person. 
2. Tear the leaves into bite-sized pieces with your hands and place them into a 2.5 quart glass bowl. 
3. Add dressing and toss to coat. 
4. Only make about as much as you will be serving right away, as this does not stay tasty in the refrigerator. 

I also made this separate Sweet Potato Pie Recipe.