I need easy Thanksgiving recipes for 2 adults and a 2 year old.?

It is my first Thanksgiving with my guy and my daughter and I am not very experienced in cooking. Any suggestions or web sites that may be helpful??I need easy Thanksgiving recipes for 2 adults and a 2 year old.?
Buy a small turkey, bake according to the directions on the turkey. Stuff your turkey with turkey dressing. They sell it in boxes if you do not want to make it from scratch.





Hint: Buy the baking bags by Reynolds to roast your turkey in, it will stay moist that way. (The roasting bag helps in clean up also - the mess is in the bag, not burnt on to the sides of your pan causing you to spend 30 mins. scrubbing it clean)





Save and use the juice in the bag to make your gravy. Pour into a pan and make your gravy.





Make some mashed potatoes, and whatever side dishes you would like.





Get some fresh celery and carrot sticks, make some dip - this is for the family to munch on while your busy in the kitchen - it helps keep them out from under your feet. (This can be prepared the night before - saving you time)





Call the bakery a few days before, order the pumpkin pie.





These are some time saving tips, allowing you to spend more time with your family and not in the kitchen.





Thanksgiving is about giving thanks for all our blessings, not for stressing. Enjoy and Happy Thanksgiving!I need easy Thanksgiving recipes for 2 adults and a 2 year old.?
You can purchase just a turkey breast at any grocery store and roast it in the oven just like a whole turkey (no stuffing of course). foodtv.com has a few good recipes for small Thanksgiving meals. Good Luck!
Recipes and advice from the experts can be found here...





Butterball Turkey Talk Line: 800-BUTTERBALL


http://www.butterball.com





Reynolds Turkey Tips Hotline: 800-745-4000


USDA Meat and Poultry Hotline: 888-674-6854


Q%26amp;A: http://www.landolakes.com
try martha stewart. also, buy a butterball turkey and they have an 800 # and will totally walk you thru how to cook the turkey.
you have 3 weeks til thanksgiving look up what meat you want and the recipe and then the sides then if you think you will have a problem then ask a question ofn what to do and you would get the help ...everyone wants everything done for them and if you could cook on the net they would want that too. i quit answering qusetion an...i use tio do 30 a day now i do 1....but get what you want ham or turkey or roast and look them all over and then decide and then ask if you think you will have the problem but if you follow the recipes exactly it really simple...just dont make it a hard job...
Check out foodnetwork.com. Giada DeLaurentis just did a show about this! She is awesome and the food was really inventive but not overboard w/ weird ingredients! Click on the TV tab at the top and then choose her show from the drop down menu.





Happy Turkey Day!
THANKSGIVING TURKEY





1 (12 lb.) fresh turkey


1 stick butter


Thyme


Basil


Seasoned Salt and black pepper





OTHER ITEMS NEEDED:





Cheese cloth


Baster


Lg. pan


Meat rack


Stuffing of your choice


Meat thermometer





After pouring a glass of wine for the chef, washing the turkey, removing all of the delightful items they place in the cavity, rub the inside of the turkey's cavity with salt and pepper and then, holding a good size lump of butter, generously rub the cavity and all outside skin areas with the butter.


In a saucepan, mix approximately 1/2 stick butter, 1/2 cup dry white wine, 1/4 cup brandy, 1 teaspoon thyme, and 1 teaspoon basil. While this is melting and warming, stuff the turkey, tying up the cavities. Place the turkey on a meat rack in the pan and pour another glass of wine for the chef.





Either using the baster or simply pouring it, pour the butter and wine mixture over the turkey. Also, insert a meat thermometer into the thickest part of the thigh, being certain, to not touch the bone. Place the cheese cloth over the turkey and insert in oven that has been preheated to 375 degrees. (You may want to turn oven down to 350 degrees after first 30 minutes.)





After inserting the turkey in the oven, pour another glass of wine for the chef and congratulate yourself for being such a genius. Then double the butter and wine mixture noted above on all areas except for the butter (still only use 1/2 stick of butter).





You will use this mixture to baste the turkey during the first part of the cooking process until sufficient juices are available to baste it internally. Because of the butter in the mixture, it will need to be kept over very low heat during the cooking process. Also, you may find that you have to prepare more of this mixture for basting.





During the first hour, baste the turkey every 30 minutes. From that point on, it should be basted every 15 to 20 minutes until the thermometer reaches 180 degrees (sometimes in the 3 to 4 hour range, depending on the size of the turkey).





After the thermometer reaches 180 degrees, assuming that it looks right, remove the turkey from the oven, remove the stuffing from the turkey, and carve.





GIBLET GRAVY:





Cut giblets and neck meat in small pieces and put back in the broth. Add juice from the turkey pan to the broth for gravy. Blend 2 to 3 tablespoons of flour with a little cold water in a bowl to make a thin, smooth paste. Add the blended flour mixture with the broth which has been heating. Stir constantly to prevent lumping. Thicken to desired thickness and if you need more gravy add canned chicken broth to the gravy.





TURKEY DRESSING





1 lb. stuffing bread, toasted and cubed


1 lb. turkey or chicken giblets


1 turkey neck


1 lb. fresh mushrooms, sliced


3/4 cup butter


2 1/2 cups celery, chopped


1/3 pound finely cubed pancetta or salt pork


1 c. scallions, chopped


2 large sweet Spanish or Vidalia onions, chopped


1/2 cup fresh parsley, chopped


3/4 tbsp Bell's seasoning


1/2 teaspoon paprika


1/4 teaspoon black pepper


5 cloves garlic, crushed


3 tbsp. olive oil


1 bay leaf


1 whole shallot, chopped


4 eggs, lightly beaten


1/3 teaspoon salt


1/2 teaspoon Knorr chicken bouillon granulated


1 c. chicken broth


garlic and onion powder for sprinkling





Slice the bread into cubes and place on a baking sheet. Crush 3 of the garlic cloves into the olive oil and brush mixture onto the bread cubes. Sprinkle with paprika, and small amount of onion and garlic powder. Place into a 350 degree oven and toast until lightly browned.


Chop 1/3 pound pancetta all salt pork to 1/4 inch dice. Unless you have a commercial food grinder, cubing the salt pork or pancetta is best done by hand using a sharp knife.





Chop giblets into 1/3 inch pieces. The coarse blade of the meat grinder, or a quick pulsing in your food processor will accomplish this step. You may also chop celery, scallions, parsley, shallot, and onions in a food processor.





Pour any remaining olive oil and garlic unused from basting the bread cubes into the bottom of a saucepan, add pancetta or salt pork, sauté 10 minutes over medium heat. Add the chopped giblets, then reduce heat and add onions, which have been chopped to a medium dice, and the remaining cloves of garlic.





Continue to cook over very low heat for 10 minutes. Do not allow the onions and garlic to brown.





Add to the saucepan, 1/3 teaspoon salt, 1/2 teaspoon granulated Chicken bouillon, 1 c. of chicken broth, 1 turkey neck, 1 bay leaf, chopped celery, scallions, parsley, shallot, and 1/4 teaspoon black pepper. Simmer, but do not boil, for 30 minutes. Remove the turkey neck and the bay leaf.





Remove saucepan from heat. Add butter and allow to melt. Mix in Bell's seasoning and bread cubes. Allow to cool for 5 minutes, then add the eggs, stirring rapidly, but gently, and finally, add the mushrooms.





This mixture may be used for stuffing up to a 20 lb. turkey, or may be baked separately in a loaf pan covered with silver foil. If used for stuffing the turkey, do not stuff until it's ready to go into the oven to be roasted. Use a meat thermometer to determine that the temperature of the stuffing inside the bird has reached 160 degrees Fahrenheit. If you don't have a meat thermometer, cook the stuffing separately.





If you need to make this stuffing in advance, (it's best made Thanksgiving morning!) put it into a foil loaf pan, cover with silver foil and refrigerate for up to 8 hours. When baking separately, place in a 350 degree oven for 50 minutes. Uncover for the last 10 minutes, and increase oven temperature to 375 °.





Serve with giblet gravy.





BEST MACARONI AND CHEESE





2 c. (8 ounces) elbow macaroni


1 stick butter


1/4 cup minced onions


3 tbsp. flour


2 c. of milk or light cream


1/2 c. dry white wine (or water)


2 c. grated sharp cheddar (1/2 pound)


1/2 cup bread crumbs (topping)


Salt and freshly ground pepper


Cayenne to taste 1/2 tsp. paprika





Bring 4 qt. salted water to a rapid boil and cook the macaroni until not quite tender. Drain macaroni and set aside.


In saute pan, melt 1/2 the stick of butter (or 4 tablespoons). When melted, stir in the breadcrumbs and toast just until lightly browned. Remove breadcrumbs from pan and set aside. Wipe pan clean with paper towel and re-use for next step. Breadcrumb topping: Melt remaining butter, add onions, and stir over low heat until onions are just translucent, but not browned. Stir in the flour and seasonings. Continue to cook for an additional 2-3 minutes. Add the wine, then gradually stir in the milk or cream.





Simmer over low heat, stirring constantly until the sauce is thickened and smooth. Add cheese and continue stirring until the cheese melts.





Combine the macaroni with the cheese sauce. Turn out into a generously buttered casserole dish (approximately 1 1/2 quarts). If you have any extra grated cheese, you can sprinkle this on top along with the 1/2 cup of buttered, toasted bread crumbs.





Bake in a preheated 350 degree Fahrenheit oven for approximately 20 minutes or until heated all the way through and golden brown on top.





ZESTY POTATO SALAD





4 cups cooked potatoes


1/2 cup chopped celery


2 hard cooked eggs, chopped


1/4 cup green onions, sliced


1 teaspoon salt


1/8 teaspoon pepper


1 cup Miracle Whip


1 teaspoon prepared mustard


1/4 teaspoon celery seed


1 teaspoon horseradish


dash of green tabasco or red pepper (optional)


1 tablespoon cider vinegar





Simmer potatoes until fork tender. Remove skins, and cut into cubes.


In a bowl, combine celery, eggs, potatoes, onions, vinegar and seasonings. Toss lightly to combine.





In a separate small bowl, mix mustard, and salad dressing. Stir into potatoes.





Refrigerate before serving.





Variation: Add cooked and crumbled bacon bits to the salad dressing and proceed as above.





SWEET POTATO PIE





2 cups cooked and mashed sweet potatoes


2 tablespoons melted butter


1/2 teaspoon vanilla


2/3 cup sugar


1/3 teaspoon salt


3 eggs


1/2 teaspoon cinnamon


1/2 cup cream


2 tablespoons brandy (optional)


1 unbaked pie shell





Preheat oven to 450°F.


Prick pie shell dough with fork before baking. Bake for about 10 minutes without filling.





Combine all ingredients in any order. Mix well with an electric hand mixer until all ingredients are smooth.





Pour filling into precooked pie shell and put into oven on 450 degrees for 10 minutes. Then reduce heat to 350 degrees and continue cooking for 35 minutes.





Serve warm with whipped topping or ice cream. Can also serve warm.





Enjoy! Serves 8-10
First, I would make a menu of the Traditional dishes you all like. I would stick with the basics, and add a new dish or two. The basics:





Turkey (it doesn't have to be huge) or Ham


Potatoes and/or yams


1-2 veggie dishes


Stuffing


Cranberry sauce


Gravy


Soup


Salad


Rolls


Dessert (Pumpkin pie etc. - you don't have to make one from scratch)


Beverage(s)





Prepare your shopping list. Get the odds and ends, like tin foil, enough butter (for basting %26amp; dishes/recipes), disposable cooking tray (aluminum) if you don't have a big roaster, (It makes easy clean up too), herbs/spices, salad dressing, canned broth. Allow enough time for the bird to thaw. (Don't forget to remove the giblets.)





If it's not a huge turkey, you can cook a few dishes at the same time - or add potatoes about 1 -1 1/2 hours before the end of cooking time. Some dishes can be made ahead or a night before - casseroles, mashed taters, pie/dessert. People usually make too much food. You can make what you need and have a few leftovers, if you like.





Keep the bird moist, baste every few hours and turn. A turkey baster helps. Allow the bird to rest abou 20 mins-1/2 hour? after you remove it from the oven.





I only like the breast, so that's all I buy; but you could also use turkey cutlets. Don't be intimidated -- think of it as a large chicken dinner. Happy Thanksgiving :-)





Check these out:





http://www.azcentral.com/home/thanksgivi…





http://www.azcentral.com/home/christmas/…





http://www.eatingwell.com/recipes/turkey…
You can purchase pre-prepared Thanksgiving dinners at your local supermarket the day before Thanksgiving. The turkey will already be cooked, all you have to do is follow instructions and heat it up along with all the other trimmings they provide. You can make your own salad, get some good dinner rolls and cranberry sauce. Buy some nice apple, pumpkin pies, etc, whipped cream and ice cream.





Voila - there you have an easy and delicious dinner for everyone without all the trouble.





HAPPY THANKSGIVING
Since you have already been given great ideas for the dinner itself, i will give you the recipe to a jello pie that I make every year that's very simple and the kids love it. All you need is a ready made graham cracker crust, packets of jello, whatever flavor you prefer, and cool whip topping. Follow the directions on the jello packet to prepare your jello. After it's done you just spread the jello over onto the pie crust, next (you might want to defrost your whip topping and give it a stir to be more smooth) you smooth over the cool whip over the jello and refrigerate. NO BAKING NEEDED! It is delecious! hope you like it!
I made this last week and it was really good and very easy. I served it with potatoes and a side of baby carrots.


Juicy Crockpot Turkey Breast Recipe #188444





You might never make turkey breast any other way but this, this creates the most flavorful juiciest turkey breast you will ever have! do not be tempted to add in water or broth, the slow-cooking will create juice. This can also be done using a whole chicken. If you have time rub soup ingredients on and underneath the skin of the breast, wrap in foil and refrigerate for 24 hours. To cook 2 breasts just double the recipe. Do not add in any extra salt.


by KITTENCAL


6 servings time to make 1⁄2 day 10 min prep


1 (6-7 lb) turkey breast (do not remove the skin on top of the breast!)


1 tablespoon vegetable oil (can use less)


1/2 teaspoon garlic powder


1/2 teaspoon black pepper (or to taste)


1 (1 ounce) envelope of lipton's dry onion soup mix





1. Rince the breast under cold water, then pat dry using paper towel.


2. Lightly rub vegetable oil all over the turkey breast.


3. In a small bowl mix together the onion soup mix with garlic and black pepper, then rub all over the breast and underneath the skin (at this point you can cover tightly and refrigerate for 24 hours).


4. Cover and cook on HIGH for 1 hour.


5. Reduce the heat to LOW and cook for about 7 hours (7 hours is for a 6-pound breast, for a larger breast increase the cooking time slightly).
Try allrecipes.com You'll have more choices then you can imagine ~~sjw~~ I need best answer points
Buy a small boneless turkey breast instead of a whole turkey. It saves time and with only 3 people, you don't need a big turkey. 4-5 punds would be plenty for a meal and leftovers. If you're not that experienced, buy the instant mashed potatoes, they're so easy and taste just as good. Most turkey and canned pumpkin, etc has recipes on the packaging.
I have a similar family and I get my ham from Honey Baked, I'm not sure if there's one by you. The ham comes fully cooked just heat and serve then add some sides you already know how to make, buy a Sara Lee pie and you are good to go.





P.S. If you wanted to make a big meal by hand then I wish I could have helped.


Happy Thanksgiving %26amp; Good Luck
Bake a chicken instead of trying a turkey. Use a stuffing mix. Buy some canned yams, a pie, some fruit salad and. it's done!Then enjoy it and be thankful that you are all together and happy!
BUY YOUR TURKEY DINNER FROM THE GROCERY DELI AND ADD TO IT.............GO TO ALLRECIPES.COM AND BROWSE TO FIND RECIPES TO YOUR LIKING................YOU WILL HAVE A DINNER TO REMEMBER......................HAPPY HOLIDAYS
please use a minimally processed turkey (cheapest and no extra oil and additives) or a kosher or organic one.





do the whole turkey and put it leftovers in the freezer and also make turkey soup and sandwiches later.


i love leftover turkey and dressing and cranberry with mayo and leaf lettuce or radish sprouts (zesty)on hearty multi-grain bread.


or Mimi's turkey salad royal - cut up turkey mayo4dressing pepper diced walnuts and celery (onion or garlic powder optional) on raisin bread with leaf lettuce.





cranberry sauce is cranberries in water and sugar cooked and cooled . easy recipe on back of every package of berries.to be fancy put in mandarin orange sections or chopped up apple. easy and good and if you leave the berries in don't strain good fiber so easy but impresses everyone. can make days in advance.





http://southernfood.about.com


/od/sweetpotatocasseroles


/r/bl60414f.htm you can cook taters or substitute in frozen foods the squash or sweet potatoes already been cooked. easy and so much better than canned.





also can be made in advance and reheated.











Recipes : Turkey with Cornbread Stuffing and Gravy : Food Network


Turkey with Cornbread Stuffing and Gravy. 1 (12-pound) turkey, thawed 1 box cornbread mix, prepared according to package directions 1 cup chopped celery ...


www.foodnetwork.com





enter all in search get right to the pic and recipe.


http://www.foodnetwork.com


/food/recipes/recipe/


0,,FOOD_9936_24831,00.html





get a store bought frozen apple pie before baking cut back the top crust in 6-8 sections carefully fold back .add a can of or fresh cherries or berries mix lightly and fold crust back over space is ok.. and you'll have an original dessert too. pies run so bake on a non stick cookie pan or make a shallow pan from foil for easy cleanup





or this old traditional and easy one.


Apple Brown Betty








2 cups diced Rome or York apples


1/4 tsp. cinnamon


2 tsp. butter


3/4 cup brown sugar


2 cups bread crumbs





Place a layer of apples, then bread crumbs and half of sugar in a greased baking pan. Repeat and sprinkle cinnamon over top. Add 1/4 cup hot water, cover and bake at 350 for 30 minutes. Remove cover and brown. Serve with ice cream or whipped topping.





add some string beans or greens or a salad to these and a meal fit for a king (and queen and the little prince or princess.)





then next holiday go totally form scratch..





this can be the soup from turkey leftovers. a little splurge.. get cute holiday shaped noodles from the store or in the Mex section.. little stars pasta etc..so the baby likes!.





http://www.nhlbi.nih.gov/


health/public/heart/


other/syah/homtrksp.htm





happy holidays.





and don't forget to do soemthing nice for the homeless!
Are you going to attend the Thanksgiving Parade?