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Good Morning guys! I’m super excited to be bringing you three new recipes for Thanksgiving! I just love this time of year; it really gives me those cozy vibes. I love spending the holidays with my family, curled up in a blanket, and eating every delicious thing in site. This year will be no different! I want to share a family recipe with you guys; we have this cornbread dressing every year. It’s super delicious and easy to make. This year I’ve decided to add bacon to the dressing because…..why not?! lol. You can never go wrong with bacon….and butter 😉
One of the things that I love most about Thanksgiving dinner is leftovers. I don’t know….there’s something about food sitting overnight that makes it 10x better! I live for eating leftovers and so do my family members. The only problem with leftovers is not being able to easily grab what you want from the fridge the next day. Things get packed away so quickly on Thanksgiving night that it’s pretty hard to tell what’s what the next day. This year I’m super prepared and have a solution that will make eating this years leftovers that much easier!
Like everyone else on the planet I love love love Target! I can literally go there and get lost for hours. One of the things I love about target the most is thier different storage sections; both for home and food. I was lucky enough to find the new Rubbermaid Brilliance storage containers. I immediately fell in love with the appearance of them…first and foremost they are crystal clear! Which makes them extra fancy in my book. Also they have a airtight leak proof seal; which in my home is a must! The crystal clear exterior is kept in tact with stain & odor resistant material. Plus they stack easily to take up less storage space in the fridge. I could literally go on and on about my new Rubbermaid Brilliance containers but I don’t want to talk your head off to much lol. Just trust me if you’re in Target any time soon make sure to pick up a set and thank me later after you receive 10% off Rubbermaid Brilliance Coupon!
Now lets get started on this recipe! first lets start with the turkey….the Bacon & Shiitake Crusted Turkey Breast to be exact! I’ve actually made this recipe two ways. The first is featured here….the second is made the same way but the bacon and mushroom mixture is grind to a paste in a food processor. Both methods work great but I prefer the flavor you get with the second method.
First you want to clean and season your turkey with herbs and seasonings of your choice. Chop the mushroom and bacon in to small pieces and cook together in a frying pan. Next add butter, garlic, rosemary, thyme, bacon grease, and bacon to a bowl; mix until well combined.
Coate the turkey with the butter mixture until completely covered. This will ensure a super juicy turkey that everyone will love…trust me!
Okay once everything is coated stick the turkey in the oven and cook according to package directions. Mines cooked at 325 degrees fahrenheit for about 4 hours.
Next lets work on the cornbread dressing…..Bacon Cornbread Dressing to be exact! I love this dressing and I’m sure your family will too. First part of this recipe involves making the cornbread. Add cornmeal, eggs, water, and milk to a bowl and mix well. You are more than welcome to add seasoning to the batter. I added salt & pepper. Part of this recipe is making the bacon for the dressing; make sure to reserve the bacon grease and add it to the mixed batter. Combine well and place in a square metal pan. Bake for 30-35 minutes at 375 degrees fahrenheit.
Now comes the fun part! Chop your celery, onion, and green bell pepper and add it to the same frying pan used to cook the bacon. Add one tablespoon of butter and saute until onions become translucent. After removing cornbread from oven allow to cool before breaking apart and adding to a bowl. Next add veggies, cream of chicken, chopped bacon, chicken broth, and seasoning to the same bowl and mix until well combined. Final step is to add an extra egg to the mixture before baking. Quick tip: I normally taste the dressing before adding the egg to make sure it is seasoned to my taste.
Add the dressing mixture back to the pan you cooked the cornbread in and bake at 375 for 40-45 minutes. You basically want to make sure the dressing is completely set when shaking the pan.
Now truth be told we usually eat our cranberry sauce straight from a can; but this year I’m switching things up with a fresh cranberry sauce that is also very easy to make. Last year I had the pleasure of tasting fresh cranberry sauce at a holiday party and I instantly fell in love! I thought to myself what have I been doing all these years lol. I’m hoping to win my family over with this fresh cranberry sauce recipe so that they can also become converts.
Last but certainly not least is my delicious Sage Cranberry Sauce. This is by far the easiest recipe to make. I just placed all of the ingredients in a small sauce pan at one time. The fresh cranberries, cinnamon, sugar, fresh sage, and apple cider are all you need for this recipe! You want to bring everything to a boil and let it simmer until the berries begin to break down about 20 minutes.
Once everything is done it should look something like this……
Yes Thanksgiving dinner is served! And most important your leftover will be kept super fresh for as many days as they last! We eat leftovers for at least 2 days after the big holiday 🙂 I’m super hungry just thinking about it lol. My Rubbermaid Brilliance storage containers are going to make Thanksgiving last for a few more days this year! Check out this Rubbermaid Brilliance Coupon for 10% off Medium Rubbermaid Brilliance Food Storage Container, 11/06/2016-11/12/2016! Full recipe details are below!
- 1 3/4 cups Corn meal
- 3/4 cup Buttermilk
- 1/4 cup water
- 1 Eggs
- Reserved Bacon Grease
- Crumbled Cornbread
- 1/2 cup Celery
- 1/4 bell Pepper
- 1/2 cup Onion
- 1 tbsp Butter for sautéing
- 3/4 cup Cream of Chicken
- 2 1/4 cup Chicken Stock
- 1-2 tsp Sage
- 1 Egg
- 3/4 -1 cup Butter
- 6 slices Bacon Chopped
- 1.5 cups Chopped Shittake Mushroom
- 1 tsp Chopped Rosemary
- 1 tsp Chopped Thyme
- Bacon Grease
- Season to taste
- 1 Turkey Breast
- 2 cup Cranberries (I used fresh)
- 1/2 cup Water
- 1/2 cup Sugar
- 1/4 tsp Cinnamon
- 2 Sage Leaves
- 1/4 cup Apple Cider
- Preheat oven to 350 degrees fareneheit.
- Cook bacon in a frying pan until done. Reserve bacon grease.
- In a large bowl mix corn meal, egg, milk, water, and salt & pepper until well combined.
- Add reserved bacon grease and mix well; add batter to a square metal pan and place in the oven.
- Bake for 30-35 minutes until done or toothpick inserted in the middle comes out clear.
- Next chop celery, onion, and bell pepper; add to the same frying pan as the bacon along with 1 tbsp of butter. Sauté until onions are translucent.
- Once cornbread is completely cooked; allow to cool before breaking in to crumbles. Add crumbles to a large bowl with cream of chicken, veggies, bacon, broth, and seasonings. Mix well.
- Taste to make sure the dressing is seasoned to your liking. Once satisfied as one egg and mix well. Allow mixture to sit for about 15 minutes before adding it to the oven.
- Bake for 40-45 minutes or until the dressing is set in the middle.
- Chop mushrooms and bacon into small pieces.
- Cook bacon and mushrooms in a frying pan and set aside; reserve bacon grease.
- Mix butter, thyme, rosemary, bacon grease, mushrooms, and bacon until well combined. (you can also add this mixture to a food processor to create a paste)
- Add the mixture to the seasoned turkey until fully covered.
- Bake turkey breast according to package directions; I cooked mine for 4 hours at 325 degrees fahrenheit.
- In a saucepan add cranberries, sage, apple cider, cinnamon, and sugar.
- Bring to a boil and lower heat to allow sauce to simmer.
- Cook for about 20 minutes or until cranberries break down. Allow to cool before serving.