Thanksgiving In A Pan Recipes

Steps:

• Prepare stuffing mix according to package directions. Transfer to a greased 11x7-in. baking dish. Top with turkey, beans, gravy and pepper. Cover and bake at 350° for 30-35 minutes or until heated through.

Steps:

• Prepare stuffing according to package directions.
• Transfer to a greased 11 x 7 x 2 inch baking dish.
• Top with turkey, beans, gravy and pepper.
• Cover& bake at 350F for 30- 35 minutes or until heated through.

Steps:

• Position the oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Butter half of a sheet pan crosswise with 1 tablespoon of the softened butter.
• Melt 4 tablespoons butter in a large nonstick skillet over medium heat. Add the celery and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the chicken broth, chestnuts, sage, thyme, 3/4 teaspoon salt and a few grinds of pepper and bring to a simmer. Turn off the heat and set aside.
• Whisk the egg in a large bowl, add the bread cubes and the vegetable mixture and stir to combine. Transfer the stuffing mixture to the buttered half of the prepared sheet pan, spreading it in an even layer over just the buttered part of the pan. Dot the stuffing with 2 tablespoons butter cut into small cubes.
• Generously sprinkle the turkey breasts on both sides with salt and pepper and put them skin-side up on the other half of the sheet pan next to the stuffing. Rub the skin with 2 tablespoons of the butter.
• Combine the Brussels sprouts, bacon, olive oil, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Toss to coat and spread out over half of the second sheet pan. Prick the sweet potatoes all over with a fork and arrange them on the other half of the sheet pan next to the Brussels sprouts. Combine the cranberries, sugar and orange zest in a small ovenproof ceramic baking dish, then cover with foil and put on the sheet pan next to the sweet potatoes.
• Put the sheet pan with the turkey and stuffing on the rack in the upper third of the oven, and put the second sheet pan on the rack in the lower third. Cook 30 minutes, then remove both pans from the oven. Stir the Brussels sprouts and cranberry sauce once or twice, mashing the cranberries with the side of the spoon. Tent the stuffing with foil if it has started to brown too quickly. Rotate the pans but return them to their same racks. Continue cooking until the turkey skin is golden brown and crisp, and an instant-read thermometer inserted into the thickest part of the breast reads 160 degrees F, 20 to 30 minutes more. At this point the potatoes should be tender, the stuffing browned in some areas, the Brussels sprouts browned and tender, and the cranberries softened and bubbling. (If the sweet potatoes are undercooked, take them off the pan and put them back in the oven directly on the rack to continue cooking until tender, up to 10 minutes more.)
• Transfer the turkey breasts to a cutting board to rest at least 10 minutes before slicing. Remove the foil from the cranberry sauce and set aside to cool. Use a fork to combine the remaining 2 tablespoons butter and the brown sugar in a small bowl. Split the sweet potatoes, fluff with a fork and stir in the butter and brown sugar mixture; sprinkle with salt. Top with the marshmallows and return to the pan with the Brussels sprouts. Put the dinner rolls on the same pan and return to the oven to warm the marshmallows and rolls, 3 to 5 minutes. Carve the turkey breasts and return them to the sheet pan with the stuffing to serve. Serve with gravy.

Steps:

• Line a rimmed baking sheet with heavy-duty foil and coat with cooking spray.
• Make the turkey and squash: Toss the acorn squash, 1 tablespoon olive oil and 1/2 teaspoon each salt and pepper in a large bowl; arrange the squash on one-third of the baking sheet. In the same bowl, combine the parsley, rosemary, poultry seasoning, garlic and 1/2 teaspoon each salt and pepper. Add the turkey and the remaining 1 tablespoon olive oil and toss to coat; arrange the drumsticks on top of the squash.
• Make the brussels sprouts: In the same large bowl, toss the brussels sprouts, lemon zest, thyme, olive oil and 1/2 teaspoon each salt and pepper. Add to the baking sheet. Wipe the bowl clean.
• Make the sweet potatoes: Rub the cut sides of the sweet potato with the olive oil and season with salt and pepper. Arrange cut-side up on the baking sheet. Combine the butter, brown sugar, cinnamon and 1/2 teaspoon each salt and pepper in a small bowl; set aside for topping.
• Make the stuffing: Whisk the broth and egg in the large bowl. Stir in the remaining stuffing ingredients; season with 1 teaspoon salt and a few grinds of pepper. Arrange on the baking sheet. Preheat the oven to 425˚ F.
• Make the cranberry sauce: Combine the cranberries and sugar with 2 tablespoons water on a 12-by-18-inch sheet of heavy-duty foil. Fold into a tightly sealed packet and place on the baking sheet.
• Place the baking sheet in the oven and roast until the vegetables are tender and a thermometer inserted into the turkey registers 165˚ F, 50 minutes to 1 hour (tent the vegetables with foil if they get too dark). Remove from the oven and mash the sweet potato flesh a bit; top with the spiced butter and pecans. Sprinkle the turkey and squash with parsley.

Steps:

• Heat oil in soup kettle; add giblets, neck, and tail, then sauté until golden and fragrant, about 5 minutes.
• Add onion; continue to sauté until softened, 3 to 4 minutes longer.
• Reduce heat to low; cover and cook until turkey and onion release their juices, about 20 minutes.
• Add stock and herbs, bring to boil, then adjust heat to low.
• Simmer, uncovered, skimming any scum that may rise to surface, until broth is rich and flavorful, about 30 minutes longer.
• Strain broth (you should have about 5 cups) and reserve neck, heart, and gizzard.
• When cool enough to handle, shred neck meat, remove gristle from gizzard, then dice reserved heart and gizzard.
• Refrigerate giblets and broth until ready to use.
• While turkey is roasting, return reserved turkey broth to simmer.
• Heat butter in large heavy-bottomed saucepan over medium-low heat.
• Vigorously whisk in flour (roux will froth and then thin out again).
• Cook slowly, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes.
• Vigorously whisk all but 1 cup of hot broth into roux.
• Bring to boil, then continue to simmer until gravy is lightly thickened and very flavorful, about 30 minutes longer.
• Set aside until turkey is done.
• When turkey has been transferred to carving board to rest, spoon out and discard as much fat as possible from roasting pan, leaving caramelized herbs and vegetables.
• Place roasting pan over two burners at medium-high heat (if drippings are not a dark brown, cook, stirring constantly, until they caramelize.) Return gravy to simmer.
• Add wine to roasting pan of caramelized vegetables, scraping up any browned bits with wooden spoon and boiling until reduced by half, about 5 minutes.
• Add remaining 1 cup broth, then strain pan juices into gravy, pressing as much juice as possible out of vegetables.
• Stir giblets into gravy; return to a boil.
• Adjust seasonings, adding salt and pepper to taste if necessary.
• Serve with carved turkey.

Steps:

• Preheat oven to 350°F. Season turkey with salt and pepper. Let sit at room temperature at least 30 minutes or up to 1 hour, which will help the turkey cook more quickly and evenly.
• Heat oil in a 10" ovenproof skillet over high until just barely smoking. Sear turkey skin side down until deeply golden brown, about 5 minutes; transfer to a plate. Add wine to skillet, scraping up browned bits with a spatula, and cook until liquid is reduced by half, about 2 minutes. Remove from heat, add thyme, rosemary, sage, garlic, cornstarch, and 2/3 cup water, and whisk to combine.
• Place breast skin side up in liquid in skillet and transfer skillet to oven. Roast, checking every 20 minutes or so and adding 1/4 cup more water if liquid under turkey is evaporating lower than 1" in pan, until an instant-read thermometer inserted into the thickest part of breast without touching bone registers 150°F, about 50 minutes (temperature will continue to rise as turkey rests).
• Transfer turkey to a cutting board and let rest 10 minutes before slicing.
• Meanwhile, remove herb sprigs from skillet and discard. Whisk liquid remaining in skillet until garlic mostly dissolves, adding a splash of water and heating over high if needed to loosen (gravy should be thick but easily pourable). Whisk butter into gravy until melted. Strain gravy through a fine-mesh sieve into a small pitcher or bowl.
• Serve turkey with gravy alongside.

Steps:

• First, prepare your cornbread which is the base of this dish:.
• Heat oven to 450°F; grease 9-inch cast iron skillet or 9-inch square pan.
• Put it in the oven to heat. In a large bowl, combine all ingredients and mix well. Pour the batter into greased pan, scraping sides and bottom of bowl. Bake for 20 to 25 minutes or until the top is golden brown.
• Set prepared cornbread aside to cool. When cool, remove from pan and in a large 4 quart mixing bowl, cube into 1 inch cubes or you can just crumble it with your hand (which is what Nana would do).
• Carefully de-bone the chicken and shred/chunk. You want to end up with at least 3 cups of chicken. More is fine too.
• Finely chop celery and small chunk the onion. In a heavy bottom skillet, combine drippings or cooking fat and 4 TB of stock . Add onions and saute on medium heat, stirring and scraping bottom of pan often until onions are beginning to become clear but not yet limp (about 3-4 minutes). Add more broth at any time you feel you need it- to prevent burning. Add celery and cook about 3 minutes longer until celery is crisp tender and onion is clear and limp and perhaps beginning to caramelize. Remove from heat, stir in all seasonings and set mixture aside for now.
• Grease (or spray with nonstick) your disposable pans. You can use glass and line with foil too. Set aside.
• Combine the cubed or crumbled cornbread and cut/shredded chicken in the same big 4 qt or larger bowl. Add reserved celery and onion mixture.
• In a small bowl, beat the 6 eggs until frothy. Then, add to cornbread, shredded chicken,and cooked celery mixture. Stir minimally. Add 6-8 cups of chicken stock 1 cup at a time until the texture is still bready yet pourable. Take your time because the cornbread will absorb liquid over the course of a few minutes. If you overdo the liquid, add some of your torn whole wheat bread. Nana says: "You want it more moist than dry, ok?" Don't mix until you've let it sit for a few minutes.
• Preheat oven to 400°F.
• After allowing the cornbread to set for 2 minutes, mix to combine, but don't over-handle.
• Pour (if you can't pour you need more liquid)into your greased and disposable or foil lined glass dishes and bake for 45 minutes or until set and browned on top. If edges are done to a couple of inches in, then the center is probably done enough too.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray an 11x17-inch sheet pan with cooking spray.
• Prepare stuffing: Stir stuffing mix and water together in a bowl. Spread out onto one side of the prepared sheet pan. Sprinkle with cubed butter.
• Prepare turkey breast: Mix butter and poultry seasoning together in a bowl; spread under and on top of turkey skin. Place beside the stuffing on the sheet pan.
• Prepare green beans: Toss fresh green beans with balsamic vinegar and olive oil; season with salt and pepper. Cover and refrigerate until needed.
• Prepare sweet potatoes: Prick potatoes several times with a fork. Wrap each in a damp paper towel, ensuring all excess water has been squeezed out. Microwave each potato separately until they give a little when squeezed, 4 to 7 minutes. Start at 4 minutes and check for tenderness, adding more time if needed. Set aside.
• Prepare pumpkin pie: Cut the top off the pie pumpkin and remove seeds and pulp. Combine pumpkin pie mix, evaporated milk, and egg in a bowl and pour into the hulled pumpkin. Wrap the entire pumpkin in aluminum foil, leaving an opening at the top. Place the pumpkin on the sheet pan with the turkey and stuffing.
• Place the sheet pan in the preheated oven and bake for 30 minutes.
• Remove from the oven and add the pre-seasoned green beans onto a corner of the sheet pan in a single layer. Scatter the chopped pecans and cranberries on top of the stuffing.
• Place the sheet pan back into the oven for 15 minutes.
• Meanwhile, combine melted butter and brown sugar for potatoes in a small bowl. Remove paper towels from microwaved potatoes; cut a slit down the center of each potato and add the sugar mixture evenly.
• Remove the sheet pan from the oven and place the sweet potatoes onto the pan.
• Return to the oven and bake for 10 minutes more.
• Remove the sheet pan from the oven and add the frozen rolls to the pan. Top the green beans with French-fried onions. Add 3 to 4 marshmallows to each sweet potato.
• Return to the oven and continue to bake until the turkey is no longer pink in the center and an instant-read thermometer inserted into the center of each half reaches 165 degrees F (74 degrees C), about 5 minutes more.
• Remove from the oven and transfer all dinner items to serving platter. Top turkey with warmed gravy and serve with cranberry sauce.
• Return the pie to the oven until it's slightly jiggly in the center, about 25 more minutes.