I’m looking forward to a super simple Thanksgiving this year.
Then again, when I think about it, I’ve always tried to make Thanksgiving simple.
Our family “minhag” is to make a simple menu, put the turkey in the oven and then go to the movies! Usually by the time we get back, the turkey is done and we’re ready to eat. And yes, the turkey is on a low temperature and usually there is someone at home to make sure the house doesn’t blow up.
This year is really no different. Yes, we aren’t having as many people as we have sometimes had in the past, however it’s always been a very chill holiday.
While we won’t be going out to the movies, we’re still going to load one up and watch it while the turkey is roasting.
I’m going to share a story I put together to help guide you through an easy to prep, low stress Thanksgiving.
Here are the recipes and links:
Click on a photo to get to the recipe!!!
For the Soup course:
For the Main Course
And now for the original 2020 recipes!Print
I just started making this recipe in my Electric Pressure Cooker this year. It took me a while to get the consistency right. If you like a more whole berry sauce, cook for a shorter amount of time.
- 24 ounces fresh whole cranberries
- 1 can crushed pineapple, with juice
- 1 can pineapple chunks or tidbits, with juice
- 1 cup granulated sugar
- Combine all the ingredients in the inner pot of the pressure cooker.
- Lock the lid and close the pressure valve.
- Cook on manual high pressure for 6 minutes, then manually release the pressure.
- Chill before serving.
- You can also add fresh apple chunks to this recipe.
- If you’d like to make this recipe on the stovetop, combine all the ingredients in a large pot. Cook over medium/low heat for around 30 minutes until the berries begin to pop.
- Serving Size: 8
This easy stuffing is a combination of my father’s (z”l) and father-in-law’s (kih) stuffing recipes. I can’t think of an easier recipe to make, and it’s always a family favorite
- 2 tablespoons canola oil
- 1 pound carrots, diced
- 6 stalks celery, thinly sliced
- 1 large sweet onion, diced
- 2 cloves garlic, minced
- 1 pound fresh mushrooms, sliced
- 2 (12-ounce) bags herbed/seasoned croutons/stuffing
- 2 large eggs, lightly beaten
- 2 cups chicken or vegetable stock
- In a large skillet, sauté the carrots, celery, onion and garlic in the canola oil until the vegetables are soft.
- Add in the mushrooms and sauté until the mushrooms are soft.
- Stir in the croutons, then the eggs.
- Pour the stock over the stuffing and very gently stir, until the stuffing is completely combined.
- You can stuff your bird or bake this stuffing for 30 minutes. This will stuff a very large bird, or a medium sized bird with some leftover to bake outside the bird.
- This stuffing is great for chicken as well as turkey.
- If you want to make this stuffing vegetarian, use vegetable stock and bake outside the bird.
One of the easiest main dishes to make. The key is to use a temperature probe. While my parents used to say “15 minutes a pound”, the MOST accurate way to make the turkey is to place a temperature probe in the meatiest part of the bird (thigh or breast). When the temperature reaches 165 degrees F, the bird is done! My parents used to say that they loved making turkey because it was a whole meal in one pan!
- 2 pounds Yukon Gold potatoes, scrubbed clean and cut into 1/2-inch slices
- 1 batch Super Simple Stuffing
- 1 large turkey 15-20 pounds, completely defrosted
- Herbed oil, like garlic oil
- Herbs de Provence
- Cooking Twine
- Nonstick vegetable Spray
- Temperature probe
- Preheat oven to 350 degrees F or if you have a convection oven 325 degrees F convection roast mode.
- Spray a large roasting pan with non-stick spray.
- Evenly place the potatoes on the bottom of the pan.
- Place the turkey on top of the potatoes. Tuck the wings under the bird.
- If stuffing the turkey, place the stuffing into the bird.
- Cross the legs of the turkey and tie with cooking twine.
- Rub the turkey with the herbed oil, then sprinkle with the herbs de provence seasoning.
- Place the temperature probe into the meatiest part of the bird. I usually place it in the meatiest part of the thigh, but some people put it into the breast.
- Cook until the temperature reaches 165 degrees F.
- Remove from the oven, then tent with foil. Allow the bird to rest for at least 10 minutes before Carving.
- Serve with potatoes, stuffing and pan juices.
- I carve the turkey by cutting each turkey breast half completely off of the bone, then cutting them into slices.
- I similarly cut the dark meat from the bone by removing it from the main part of the bird then slicing.
I’m sure you’re looking for more fabulous recipes for Thanksgiving and Chanukah! Make sure to check out Shabbos Under Pressure, Cooking with Pressure = Pressure Free Cooking on Amazon!! There are tons of hearty, warm, savory and sweet recipes that you can make in the new Instant Pot you’re going to buy on Black Friday, get as a Chanukah gift, and that you might already have.
Please note that links in this post are affiliate links. Thank you.