We spent yesterday food shopping for holiday recipes which we could buy ahead of time so there will be less rushing around at the last minute. Included is our shopping list, but of course your list would depend on your holiday plans. Some folks are lucky enough to be invited to someone's home for dinner or maybe just bringing one or two side dishes.
Our very favorite pecan pie is really the best I have ever tasted. Once you try it, you may be hooked forever! It has more of a caramel flavor. This reminds me to take a moment to write about white sugar. Years ago, we learned the hard way that "cheaper" sugar is more coarse and usually does not melt good when used in desserts. I prefer Imperial Sugar and we buy extra fine when we make our pecan pie.
What do we do with leftover turkey? Well, slow-cooker soup is a great way to use this delicious meat and, when paired with veggies, it tastes so warm and comforting-especially if it's cold outside.
The Thompson List for Holiday Cooking:
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Turkeys - We got several at .59 cents per pound when we bought $20 worth of groceries. This is such a good deal and when February or March comes along, we really enjoy turkey for a dinner and sandwiches.
• Butter-I prefer Land O’ Lakes
• Mixed nuts-for guests to snack on
• Canola oil
• Breads for dressing-or can use a dressing mix like Pepperidge Farms
• Freshly ground sage
• Peppercorns for freshly ground pepper
• Cornmeal for cornbread (dressing)
• White and brown sugar
• Ro-tel's canned tomatoes for dips
• Velveeta (dip)
• Tortilla chips (dip)
• Karo syrups-white and dark
• Boxed chicken broth (prefer organic)
• Sweet potatoes
• Russet potatoes
• Granny Smith apples (pie)
• Frozen pie crusts-if needed
• Cinnamon, ground cloves, pumpkin pie spice
• Canned pumpkin
• Whipping cream OR Cool Whip
• Pecans (unless frozen in your freezer)
• Celery-at least 2 bunches (relish tray and for turkey stuffing)
• Onions-about 3 pounds
• Organic Turkey Gravy (if needed)
• Fresh Cranberries: for sauce and relish (or can use canned if desired)
• Eggs-3 dozen (some for recipes, some for deviled eggs)
• Relish Tray items (We like sweet pickles, bread and butter pickles, stuffed green olives, black olives, cream cheese and Pimiento cheese for stuffing celery)
Thompson's Favorite Pecan Pie
• 1 stick butter
• 1 cup white sugar
• 1 cup light Karo syrup
• 3 eggs, beaten
• 1 1/2 cups chopped pecans
• 1 unbaked 9-inch pie shell
1. Preheat oven to 350 degrees.
2. In a saucepan, melt the butter but don't let it brown.
3. Mix in the sugar and Karo syrup, and cook, stirring, over medium heat until the sugar dissolves. (I taste a little off a wooden spoon to be sure the sugar has dissolved.)
4. Allow sugar mixture to cool slightly, then stir in the eggs, but before adding the eggs, I usually first take a little off the warm mixture TO THE EGGS and stir, so when the eggs are added, they won't string up.
5. Mix well and stir in the pecans.
6. Pour into the pie shell and bake for 1 hour or until firm when shaken.
This serves 8.
Turkey Slow-Cooker Soup
• 2 pounds ground or very small chopped left-over turkey.
• 1 can (28 ounces) whole tomatoes-undrained
• 2 cans (about 14 ounces each) beef broth
• 1 bag (16 ounces) of frozen mixed vegetables (such as carrots, beans, okra, corn or onions) THAWED
• 1/2 cup uncooked barley
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/2 teaspoon ground coriander
• Black pepper to taste
1. Combine all ingredients in your Crock-Pot or slow cooker.
2. Add water to cover.
3. Cook on HIGH 3-4 hours.
I always use filtered or bottled water.
This makes about 8 servings.
Hope everyone is enjoying the holiday season and don't forget to plant your outdoor bulbs, like tulips or daffodils, by Christmas time. They look fantastic coming up in between pansies and snapdragons!