I love a great breakfast quiche recipe. I love them even more because you can make several and freeze them. You can freeze them before you cook them or after. I usually cook mine so I do not have to deal with trying to freeze liquid. Then you just thaw the quiche out and cook it covered with foil for about 20 minutes at 350 degrees. If it is still frozen you will have to put it in the oven 350 degrees for about 40 minutes. I keep checking to make sure it is hot and then I take it out.
Thanksgiving is coming and we are all looking forward to enjoying a delicious meal. With all the unhealthy, high calorie, high fat foods out there, I decided that I want to make some healthier appetizers to start Thanksgiving dinner. I found some healthy appetizer recipes and I would love to share them with you. Here are my favorite recipes for healthy Thanksgiving appetizers for you to try.
Most families have traditional meals and their own spin on the fixings. My family is no different. Every holiday meal we have a preset menu. John’s absolute favorite thing is my grandmothers Oyster & Sausage Stuffing. Even if we’re not having poultry this stuffing is present.
He was craving Granny’s Oyster & Sausage Stuffing last night so I headed to the store to get most of the ingredients. I was bummed they didn’t have fresh rosemary and I had to resort to using dried rosemary leaves, but if you can find it fresh definitely use that. I was also feeling lazy so I went with pre-shucked oysters from the seafood market Hey, my mom is the master shucker when it comes to oysters, I always end up with cuts all over my hand!
This is a heavy and rich stuffing, a little goes a long way!
Oyster & Sausage Stuffing Recipe
Recipe Type: Appetizer
2 pounds bulk sausage, browned and crumbled
½ cup fresh parsley, chopped
¼ cup fresh thyme, chopped
¼ cup fresh sage, chopped
¼ cup fresh rosemary, chopped
3 stalks celery, deleaved and diced
½ lemon, juiced and zested
1 medium onion, diced
1 large loaf of day old bread, torn into small bits, roughly 8-10 cups
1 pint of shucked oysters, roughly chopped
1 egg, beaten
1 stick of unsalted butter, melted
2 cups chicken stock
salt & pepper to taste
Preheat the oven to 350. And chop up your herbs and vegetables.
Oyster & Sausage Stuffing Recipe Herbs
In a large skillet cook the sausage, crumbling as you cook it.
While you’re waiting on the sausage to brown start chopping your herbs, celery and onion. Add them to a large bowl as you go.Add in the lemon juice and zest.
Add the bits of bread and oysters. Fold in the sausage.
Pour the beaten egg over top of the mixture and mix well. Add the butter, mix then add the chicken stock and mix. Mix in salt and pepper according to your preference.
Put the stuffing in a large casserole dish and bake for 1½ hours or until the top is golden brown.
Growing up on the Eastern Shore it’s hard not to incorporate fresh seafood in your traditional meals. It’s readily available and gives a touch of home to anything you eat. The oysters in the stuffing give off a distinct flavor, but the sausage plays it down so it’s not overwhelming. It’s one of those things you have to taste to believe.
Are you ready for Thanksgiving? Roasting Turkey for Thanksgiving is one my favorite thing to do because my recipe is a big hit with my family but since we’re only few I often end up with leftovers. If you have the same problem then make sure to start saving delicious turkey leftover recipes that your family will enjoy and of course not waste your turkey. This Turkey Tetrazzini Recipe is my family’s favorite. It’s tasty and so easy to make, your family wouldn’t even think it’s made from leftover turkey.
Turkey Tetrazzini Recipe
8oz spaghetti, linguine, or fettucini
1/4c vegetable broth
2c cooked turkey (leftovers or you can use rotisserie chicken)
1 can cream of mushroom soup
1/2 c sour cream
1 (3oz) jar of mushrooms, drained
1/4c Parmesan cheese, shredded
1c cheddar cheese, shredded, divided
salt and pepper to taste
Cook pasta according to package directions. Toss pasta with vegetable broth. Mix in remaining ingredients except 1/2c cheddar cheese. Put mixture into a baking dish. Sprinkle cheddar cheese on top. Cover and bake at 350?F for 30min. Uncover and bake another 5 min.
The Roasting a Turkey story is actually pretty funny. It was early in my marriage and we decided to have everyone over for Thanksgiving. I did what I used to do best you know back before I lived life on a budget. I walked into to Whole Foods and I ordered my Thanksgiving dinner. I picked the $300 option. I know fall over. I used to spend that kind of money when I worked. I also didn’t know how to cook anything so this was a great idea. I got the food I took it home and I put it in my garage. The garage was cold so I didn’t think this would be an issue.
It was about three hours before dinner and my dad asked why I hadn’t put in the turkey. I told him we just have to heat it. Then I went to check and the turkey actually needed to be cooked. It was a disaster. We didn’t eat until almost 8 at night. I can’t believe I didn’t know you had to cook the turkey. The flyer said ready for Thanksgiving it didn’t say you have to cook this. I was so angry why would i pay $300 for a turkey that wasn’t cooked. I will say when I called Whole Foods the next day they did refund 50% of my total and apologized for not being clear. I would like to show you that I did learn how to cook an exceptional turkey and it was on a budget. I got my turkey for $.59 so it was only $7.58.
) If your turkey is frozen you will need to thaw it in the refrigerator DAYS before Thanksgiving. If you have screwed up and didn’t do this you can put it in cold water. You will need to keep changing the water until it is thawed. I hope you didn’t have plans this will take awhile.
) Then you will need to actually wash the turkey. You just use water. Do NOT use soap.
) Then you will pat the turkey dry with paper towels. I can imagine my husband grabbing a dish towel so I am being specific.
) You will take out everything that is in the turkey. It most likely has stuff in there. This stuff will be used in your gravy.
) You will cute a little piece of skin to allow for room for your hand to go under the skin. You will make a little clip up near the neck area and on the bottom.
) You will get the butter and divide it in half. You will take on half and place it in a measuring cup for later. The second half you will cut into thin squares.
) You will place the butter under the skin of the turkey.
) You will place the turkey in a roaster pan.
) Brush the out side of the turkey with olive oil
) Next place salt and pepper on the outside of the turkey just sprinkle a little bit.
) Then sprinkle the herb of your choice. I used Herbes De Provence
) Place 1 cup of chicken broth at the bottom of your turkey roasting pan
) Then place your turkey in a roasting bag ( I do not do this) You do not need one. It makes clean up easier. I just buy a foil roasting pan.
) Turn your oven to 400 degrees once the oven has reached this temperature I place my turkey in the oven with foil over the turkey for 60 minutes.
) Turn down the temperature to 325 degree for the remaining cooking time
) I set my microwave timer to go off every 30 minutes so I can go over and pour the liquid at the bottom of the pan over the turkey. This is called basting.
) Thirty minutes before the bird should be done I remove the foil.
) I check the turkey often to see that it reaches 180 degrees. I do so in the fattest part of the bird.
) I often crisp the skin by melting that final half of the butter and painting it on the skin of the turkey.
) Then I turn on broil for about 3 minutes while watching carefully to make sure I do not burn the turkey.
) Place foil lightly over the top and let the turkey rest before serving.