Impressive Thanksgiving Recipes for college students

By on November 21, 2013

Sometimes, making the whole Thanksgiving bird is not economically feasible or simply too hard to do. Adopting a couple of recipes online from Pinterest and asking around, I came up with the perfect recipe to keep a contemporary college student within budget, but still maintain that Thanksgiving tradition.

  • 6-12 pieces of turkey breast or loins
  • Zest from one lemon
  • 1 green onion
  • ¼ tsp of garlic powder
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon dried parsley
  • 3 Tablespoons of unsalted butter

Preheat the oven to 350° F. Rinse and dry the turkey breast.  Prime roasting pan with olive oil.

In a small food processor, combine the lemon zest, shallot, garlic, olive oil, salt, pepper and thyme.  Blend until it becomes a paste.

Rub and cover paste over and under the skin, covering the breast completely.

Place the turkey breast in the roasting pan and roast for about 2 1/2 hours until nicely browned. Make sure to rotate it every 30 minutes and use a meat thermometer to ensure an internal temperature of 160° F.  Let sit for 15 minutes for the juices to redistribute, and for the internal temperature to continue to rise to 165°F before slicing.

Crock Pots save lives

Life has definitely become more hectic moving up to an upperclassman, and I don’t know where I would be without my crockpot. I think I might be locked away in a ward due to anorexia. Simply, crock pots save lives. Here is a simple stuffing recipe that you can throw in the pot and let simmer while still having fun times with friends and family.

  • 1 cup butter
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 2 (8 oz.) cans sliced mushrooms, drained
  • 12 cups dried bread cubes
  • 1 tsp. poultry seasoning
  • 1-1/2 tsp. dried sage
  • 1 tsp. dried thyme
  • 1/4 tsp. pepper
  • 1 tsp. salt
  • 1/4 tsp. garlic powder
  • 1 – 2 cups chicken or turkey broth
  • 2 eggs, beaten
  • 2 apples chopped
  • 1 cup of walnuts
  • 1 cup of dried cranberries
  • ½ stick of butter, melted

To dry bread, let it stand uncovered overnight on a wire rack, or bake in a 200 degree F oven for about 20-30 minutes, until firm. In a heavy skillet, melt butter over low heat. Add onion, celery, parsley, and mushrooms and cook and stir for 2-3 minutes. Meanwhile, place bread cubes in a large bowl. Pour this mixture over bread cubes, then add all seasonings and toss well. Add eggs and mix well. Pour in enough broth to moisten, about 1/3 cup at a time, tossing with fork. Don’t make the dressing too wet! Spoon lightly into 5-6 quart slow cooker. Cover and cook on low for 6-8 hours, sprinkling with some more chicken stock once or twice during the cooking time.

 Grandmother’s sweet ‘taters

Nothing says Southern-style death than your grandmother’s sweet potato casserole. This recipe is also made in the crock pot, so its easy to just prep the dish and walk away.

  • 2 40-oz cans of Sweet Potatoes, drained and mashed
  • 1 stick of butter, melted
  • 2 tbsp Sugar
  • 2 tbsp Brown Sugar
  • 1 tsp. vanilla
  • ½ tsp. cinnamon
  • 1 tbsp Orange Juice (secret ingredient)
  • 2 eggs, beaten
  • 1/2 cup milk
  • 2/3 cup brown sugar
  • 2/3 cup chopped pecans
  • 4 tbsp flour
  • 4 tsp butter, melted

Combine Sweet Potatoes, stick of butter cup butter, 2 tbsp butter, 2 tbsp sugar and 2 tbsp brown sugar, vanilla. Beat in Orange Juice, eggs and milk, transfer to crock pot. Combine pecans, 2/3 cup brown sugar, flour, butter, and whisk together. Spread over the top of the sweet potatoes. Cover and cook on high for 3-4 hours.
If adding marshmallows add them during the last 15 minutes


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