Menu Plan Monday: Favorite Thanksgiving Foods!

Just a reminder that I am in the States, and therefore not home to properly menu plan.  However, I thought I’d share some of our favorite Thanksgiving recipes we will be enjoying this week!

Butter Crescent Rolls

{props to Phyllis for making these delicious rolls every year!}

• 1/2 c milk
• 1/2 c butter
• 1/3 c sugar
• 3/4 t salt
• 1t sugar
• 1/2 c warm water
• 1 egg, beaten
• 4 c sifted flour
• 1 pkg dry yeast (about 1 t)

Scald milk and pour over butter, sugar, and salt.  Cool to lukewarm.  Sprinkle yeast on warm water, stir to dissolve, adding 1t sugar to help it rise.

Add egg, yeast, and 2 c flour to milk mixture.  Beat with an elec mixer at low speed until smooth, about 1 minute.  Then beat at med speed until thick, about 2 min.

Add enough flour and mix to make dough that leaves the side of the bowl.  Turn on lightly floured board and knead gently.  Put in greased bowl; invert to grease top of dough.  Cover and let rise for 1 hour.

Turn dough onto board.  Divide in half; cover and lat rest 10 min.  Roll each half into a 12 inch circle and cut into 12 wedges.  (Tip- cut it like a pie: cut it in half, then in quarters, then cut each quarter into 3 pieces – see pic))  Roll up each crescent roll tightly, pulling it taut as you go.  Put each one, seam side down on a greased baking sheet.  Cover and let rise about 30 min.

Bake at 350 for 8-10 minutes.

Phyllis also makes a delicious cranberry fruit conserve you simply must try!  {We omit the raisins…it’s a good move, I assure you.}

Herbed Bread Stuffing with Mushrooms & Sausages

• 1 1/2 # peasant-style white bread
• 4 (4-oz) links sweet turkey Italian sausage
• 2 t butter
• 1 # cremini mushrooms, quartered
• cooking spray
• 2c chopped onion
• 1 1/4 c chopped carrot
• 1 1/4 c chopped celery
• 1/2 c parsley
• 1 T fresh thyme leaves
• 1 T sage, minced
• 1/2 t salt
• 1/4 t ground black pepper
• 2 large eggs
• 1 (14-oz) can chicken broth

Preheat oven to 400 F.  Cut bread into small squares and arrange them in a single layer on 2 jelly-roll pans.  Bake at 400 for 10 min or until browned.  (You can do this ahead and put the bread in a ziploc until you are ready to put the rest together.)

Reduce oven temp to 350F.  Cook sausage in a large nonstick skillet over med-hi heat 10 min, browning on all sides.  Remove from pan and cut into slices.

Melt butter in a skillet over med-hi heat.  Add mushrooms; saute 4 min.  Combine bread cubes, sausage, and mushrooms in a large bowl.

heat skillet over med-hi heat.  Coat pan with cooking spray.  Add onion, carrot, and celery; saute 5 min or until lightly browned.  Add parsley, thyme, sage, salt, and pepper.  Saute 1 min.  Add to bread mixture.  Combine eggs and broth, stirring with a whisk.  Add to bread mixture, toss to coat.  Spoon into a 13×9 baking dish coated with cooking spray.  Bake at 350 for 45 min.

Yield: 12 servings.

{I also make English Toffee and pralines for the holidays.  Stay tuned for a good shortbread recipe!}

For more menus, check out Org Junkie.

Related posts:

1. Menu Plan Monday: Warm Comfort Foods
2. Menu Plan Monday: Paris-bound!
3. Menu Plan Monday: Josh’s Birthday {34!}
4. Menu Plan Monday: Broiled Parmesan Tilapia/Haddock & Cheddar Chicken Chowder
5. Menu Plan Monday: On the Go in Scotland