Hi Ashley-
I actually did my first Thanksgiving Day dinner last year for just my hubby & in-laws. My parents were out of town so we had ours with the family early - usually I just bring a side so it was a new experience for me to do the turkey as well. I religiously followed the instructions on the Reynolds site for baking a turkey in a bag (recipe follows - ed.). Turned out perfect - the sides are tried and true and traditions in my family and my husband's so here's some for you to try if you like:
Grandma's Sausage Stuffing
(I'd be massacred if they knew I posted this ;o)) It's a huge pain to make but totally worth it.
1 lb. ground beef
1 lb. sage pork sausage
12 medium onions
5 stalks celery
2 Tbsp. poultry seasoning
2 Tbsp. salt
1 tsp. pepper
1 tsp. sage
1 jar sliced mushrooms
4 eggs, slightly beaten
2 loaves white bread, toasted
Brown the meat and drain the fat.
Chop onions and celery into pieces. Put the pieces, a handful at a time with a little water into a blender or food processor to make a puree.
Add this to the meat and simmer approximately 10 minutes. Add the seasonings and mushrooms. Let mixture cool.
Add the eggs and mix together.
Moisten the toasted bread by holding it under running water and wringing it out. Crumble the bread into the meat mixture. Thoroughly mix the bread and the meat. Use your hands for best results.
Put into large pan and bake at 350F for one hour.
Broccoli Casserole
2 boxes chopped broccoli, thawed and drained
1/2 lb Velveeta cheese
1/4 to 1/2 cup butter/margarine
Place drained broccoli in a greased casserole dish. Melt the cheese and butter over low heat, stirring often. Combine broccoli and cheese mixture in casserole dish.
Topping:
1/4 to 1/2 cup Ritz crackers, crumbled
1/4 cup melted margarine
For topping, place cracker crumbs and margarine in a saute pan and combine. Sprinkle mixture on top of casserole when ready to bake.
Bake at 350F for 30 minutes.
Green Bean Casserole
1 can condensed cream of mushroom soup
2 cans French-style green beans, drained
1 can of Durkee fried onions
Combine soup and green beans and half of the fried onions. Layer 2nd half of onions over top.
Bake for 30 minutes at 350F.
I don't have the recipe handy, but another is sweet potato casserole. You could probably do a search to find this recipe if you like. Always look for Gina from FL's recipes - those are always good. Hope this helps get you started!
Jen
Editor's note:
Gina's Thanksgiving Menu and Recipes 2000Planning the Ultimate Thanksgiving Feast 2001 Gina's Thanksgiving Menu 2001Gina's Thanksgiving Menu 2002Gina's Thanksgiving Menu and Recipes 2003Thanksgiving Turkey (oven bag)
Source: Reynolds Kitchens
1 Reynolds Oven Bag, Turkey Size
1 tablespoon flour
2 stalks celery, sliced
1 medium onion, sliced
12 to 24 pound turkey, thawed
Vegetable oil
PREHEAT oven to 350F.
SHAKE flour in Reynolds Oven Bag; place in roasting pan at least 2 inches deep. Spray inside of bag with nonstick spray to reduce sticking, if desired.
ADD vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey; pat dry. Lightly stuff with your favorite stuffing recipe, if desired. Brush turkey with oil. Place turkey in bag on top of vegetables.
CLOSE oven bag with nylon tie; cut six 1/2–inch slits in top. Insert meat thermometer through bag into thickest part of inner thigh, not touching bone. Tuck ends of bag in pan.
BAKE until meat thermometer reads 180F, 2 to 2 1/2 hours for a 12 to 16 lb. turkey, 2 1/2 to 3 hours for a 16 to 20 lb. turkey, and 3 to 3 1/2 hours for a 20 to 24 lb. turkey. Add 1/2 hour for stuffed turkey. For easy slicing, let stand in oven bag 15 minutes. If turkey sticks to bag, gently loosen bag from turkey before opening oven bag.
THE REYNOLDS KITCHEN TIP: Estimate 1 pound per person for generous servings with leftovers.
