THE BEST THANKSGIVING RECIPES | EASY + DELICIOUS BRIANNA K

Hey Loves! Today I’m sharing the best recipes for Thanksgiving. They are so delicious and I’ve got some very simple side dish recipes and the directions for how to make the perfect turkey. Trust me- it will turn out amazing if you follow my brine and stuffing recipe when you bake your turkey. As always, don’t forget to tag me on instagram @bitsofbri if you make any of these recipes on Thanksgiving or Friendsgiving for your family and friends!

EASY CRANBERRY SAUCE

• 12 ounce bag frozen cranberries
• 1 cup sugar
• 1/2 orange, juiced
• 1 tablespoon lemon juice
• 2 tablespoons water
• Salt and sugar to taste

Reserve 1/2 cup frozen cranberries, and empty rest of the 12-ounce bag into a saucepan. Add 1 cup sugar, juice of 1/2 an orange, 1 tablespoon lemon juice and 2 tablespoons water to the pan. Cook over low heat for 10 minutes until the sugar dissolves and the cranberries are soft. Increase the heat to medium and cook for 10 minutes until the cranberries burst. Reduce the heat to low and stir in the reserved cranberries. Add sugar and salt to taste. Cool to room temperature before serving

CHEESY GREEN BEAN CASSEROLE

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 1/2 cup milk
• 1 cup shredded cheese (any kind you like, I used Colby jack)
• 1 teaspoon soy sauce
• 1 dash black pepper
• 2 14.5 ounce cans French style green beans
• 2/3 cups French’s® French Fried Onions, keep rest of container for topping

Stir the soup, milk, cheese, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole. Spread evenly. Bake at 350°F for 30 minutes or until the bean mixture is hot and bubbling. Sprinkle with the remaining onions. Bake for 10 minutes or until the onions are golden brown.

BEST TURKEY BRINE

• 3 cups apple cider
• 2 cups brown sugar 
• 1 cup sea salt 
• 3 tablespoons multi-color peppercorns 
• 5 whole bay leaves 
• 2 heaping tablespoons minced garlic
• 4 sprigs rosemary
• Rinds of three large oranges
• 1 turkey 
• 2 gallons of cold water

1. Combine 2 gallons cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover.
2. Allow to cool completely (I put mine in the snow to chill). Place uncooked turkey in the chilled brine solution, then refrigerate for 16 to 24 hours.
3. When ready to roast the turkey, remove from the brine. Rinse turkey in cold water. Now you’re ready for stuffing and baking the turkey. See recipe below!

SECRET FAMILY STUFFING RECIPE

• 1 stick butter
• 5-6 celery stalks
• 1 yellow onion
• Turkey giblets
• 1 1/2 loaves wheat bread
• 2 eggs
• Salt & Pepper
• 1 tablespoon Old Bay seasoning
• 1 tablespoon garlic powder

GRAVY:

• 1/2 cup flour
• 1 tablespoon cornstarch
• 2 cups turkey broth

Chop onion and celery very finely, Rinse your giblets and bring them to a pot with water. Bring to a boil and let it simmer for one hour. While on the stove, break up your stuffing bread into one inch pieces. Ater an hour, melt one stick of butter in large pan and add the celery and onion. Cook these until softened. Add mixture to the bowl of bread, two eggs, salt and pepper, 1 tablespoons of old bay seasoning, 1 tablespoon garlic powder and mix all together and slowly add in the water from the giblet pan. Rinse the turkey, and set it breast up in the baking pan. Stuff the turkey with that stuffing! Add giblets to the pan and ½ cup of water. Slice butter and add all over the turkey. Season with salt and pepper and cover with foil until last 30 minutes. 

Bake at 350 degrees for 15 minutes per pound. Baste the turkey every 30 minutes. Temp under thigh should be 185 and stuffing and breast should be 165 degrees. For your gravy, remove the giblets from the pan, whisk in two cups turkey broth, ½ cup flour, 1 tablespoon corn starch, bring that to a simmer and keep warm until ready to serve!

THANKSGIVING SANGRIA

• 1 cup pomegranate juice
• 5 (3″) cinnamon sticks
• 1 (750-ml) bottle red wine
• 1 pear, sliced thin
• 1/2 cup pomegranate seeds
• 1 (750-ml) bottle pear or apple sparkling cider

Fill pitcher or punch bowl with ice and pour sangria ingredients over. Cheers!

I hope these recipes help you have an amazing Thanksgiving meal with your family and friends. Don’t forget to tag me on instagram @bitsofbri if you make any of these recipes.

Love,

Brianna K

xoxo