Can you believe we are almost a week away from Thanksgiving this year? I have been working on our Thanksgiving supper menu for a few weeks now because we are hosting my parents this year. Since David and I started dating, we have hosted Thanksgiving, either for friends & family, or just for the two of us and the boys, but my favorite is when we get to have company. Here is our Thanksgiving supper menu for 2018.
China (my great-grandmother’s) | Threshold Gold Flatware | Hobnail Water Goblets
Our Thanksgiving Supper Menu
- Turkey Breast made in our crock pot (recipe below)
- Sweet Potato Casserole (recipe below)
- Green Bean Casserole (recipe below)
- Cranberry Sauce
- Dressing also known as stuffing… but not in the South
- Ham Biscuits
- Poole’s Pimento Cheese (order here)
- Beasley’s Macaroni & Cheese (order here)
Slow Cooker Turkey Breast
Using my Hamilton Beach slow cooker, I line it with a slow cooker liner, prep the bird, and then get to turn my attention to the rest of the meal prep.
Modified recipe
Ingredients
- 5-7 lb. turkey (I use a 6 quart slow cooker, so I try to stick to a 6 lb turkey or smaller)
- Lemon Slices
- 2 Salted Butter Sticks
- 1/2 cup water
- 1 Tbsp thyme
- 1 Tbsp Rosemary
- 1 Tbsp Sage
- 1 Tbsp Parsley
- Rosemary sprigs
Directions
- Defrost turkey in fridge for at least 2 days prior to cooking in slow cooker.
- Clean turkey and be sure to remove gravy packets. If you like to remove the skin, do that now.
- Add 1/2 cup of water to slow cooker. Rub turkey with salted butter stick(s). I like to leave the skin on ours, so I rub salted butter both underneath and on top of the skin.
- Season with spices. Add lemon wedges on the turkey and around in the crockpot. I add lemon slices and rosemary sprigs to the cavity as well.
- Cook turkey breast for 8 hours on low. Remove from crockpot and allow to sit for a few minutes. I place our turkey under the broiler on high for about 5 minutes to crisp the skin.
- Carve & serve with your favorite sides. It is really easy and helps to eliminate stress in the kitchen by freeing up oven space.
Sweet Potato Casserole
My favorite sweet potato casserole is the one with crushed pecans on top, so here’s the recipe that I use. Original recipe
Ingredients
- 3 cups cooked and mashed sweet potatoes
- 2/3 cup sugar
- 1/2 cup butter, softened
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 1/3 cup milk
Topping Ingredients
- 1/3 cup butter, melted
- 1 cup brown sugar
- 1/2 cup flour
- 1 cup chopped pecans
Directions
- Boil and mash sweet potatoes.
- I use my KitchenAid mixer, and beat sugar, butter, eggs, vanilla, and milk until smooth and creamy. Pour in greased pan.
- For topping, combine topping ingredients together in a small bowl. Stir and mix to combine. Crumble topping over sweet potato mixture in pan.
- Bake at 350 degrees for 30 minutes.
Green Bean Casserole
This was always my favorite dish growing up. Little known fact, but I was a pretty picky eater, but I would definitely eat these veggies. Original recipe
Ingredients
- 1 can Cream of Mushroom Soup (98% fat free is my go-to)
- 1/2 cup milk
- 1 teaspoon soy sauce
- 1 dash black pepper
- 4 cups cooked cut green beans
- 1 1/2 cups French’s French Fried Onions
Directions
- Stir the soup, milk, soy sauce, black pepper, green beans, and 2/3 cup onions in a 1 1/2 quarter casserole.
- Bake at 350 degrees for 25 minutes. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.
My mom is bringing my favorite pumpkin pie, and I will make homemade whipped cream to go with it.
What are your favorite dishes for Thanksgiving supper?
Shop Our Thanksgiving Supper Menu for 2018 Post
P.S. See some of my favorite cookbooks here, including Ashley Christensen’s with the Poole’s pimento cheese recipe. You can find my favorite fall fragrances here for holiday hosting. Also, I’m already decorating a bit for the holiday season, so check out our holiday home tour from last year here.
