Easy Thanksgiving Dishes

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By Cooking with Paula Deen Magazine

People often assume that a Thanksgiving meal requires lots of side dishes to go with a huge bird that takes hours to cook. And while that might be true if you’re entertaining a large crowd, a turkey breast and pared-down sides are perfect for an easy meal for just a few people. You’ll get all the holiday flavors you love with much less time and effort spent in the kitchen.

imageMaple-Hickory Roasted Turkey Breast
Makes 4 to 6 servings

1 cup maple syrup
2 teaspoons hickory-smoked marinade
1 (5-pound) fresh or frozen and thawed bone-in skin-on turkey breast
3 tablespoons butter, softened
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 cup chicken broth
Garnish: fresh sage leaves

1. Preheat oven to 350°. Spray a roasting pan and roasting rack with nonstick cooking spray.
2. In a small bowl, combine maple syrup and marinade. Reserve half of syrup mixture for sauce. Using a meat injector, inject remaining syrup mixture into several places in breast.
3. In a small bowl, combine butter and next 3 ingredients; rub under and over skin of breast. Place, breast side up, on rack in prepared pan.
4. Bake for 1 1/2 hours or until a meat thermometer inserted into thickest part of breast registers 165°. Transfer turkey to a serving platter, and cover loosely with aluminum foil; let stand for 15 minutes before slicing.
5. While turkey is resting, in a saucepan, bring reserved syrup mixture and chicken broth to a boil over medium-high heat. Cook, stirring constantly, for 2 minutes or until thickened. Serve with turkey. Garnish with fresh sage, if desired.

imageRoasted Sweet Potatoes and Apples
Makes 4 to 6 servings

2 Granny Smith apples, peeled, cored, and cut into 1/2-inch-thick wedges
1 tablespoon fresh lemon juice
4 medium sweet potatoes, peeled
6 tablespoons firmly packed brown sugar
4 tablespoons butter
2 tablespoons honey
1 tablespoon minced fresh rosemary
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup chopped pecans

1. In a medium bowl, combine apple wedges and lemon juice, tossing to coat.
2. In a large Dutch oven, bring sweet potatoes and water to cover to a boil over medium-high heat; reduce heat, and simmer for 10 minutes or until potatoes are just tender. Drain and let stand until cool enough to handle. Cut potatoes into 1/2-inch-thick slices.
3. Preheat oven to 400°. Spray a 9-inch square baking dish with nonstick cooking spray. Arrange potato slices and apple wedges alternately in prepared pan.
4. In a medium saucepan, bring brown sugar and next 5 ingredients to a boil over medium-high heat. Reduce heat, and simmer for 8 to 10 minutes or until mixture is syrupy. Pour over potatoes and apples.
5. Cover with aluminum foil, and bake for 30 minutes. Uncover and bake for 15 minutes. Sprinkle with pecans, and bake 15 minutes more.

imageCranberry-Bourbon Sippers
Makes about 7 cups

2/3 cup water
2/3 cup light brown sugar
4 cups chilled cranberry juice
1 cup chilled pomegranate juice
1/2 cup bourbon
1/2 cup chilled fresh lime juice
1/4 cup chilled fresh lemon juice
Garnish: fresh cranberries

1. In a medium saucepan, bring 2/3 cups water and brown sugar to a boil over medium-high heat, stirring just until sugar dissolves. Remove from heat, and let cool completely.
2. In a large pitcher, combine sugar mixture, cranberry juice, and remaining 4 ingredients. Serve over ice. Garnish with cranberries, if desired.

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Reader Comments:

54321

Hi Paula , I can see that big smile on your face as you too prepare for this holiday season, after all it is YOUR season. We love your recipes an hope to share with our family this year. Best wishes to you and yours during this wonderful "thanksgiving" time. Our blessing are abound as I am sure are yours. Our Best, The Trivett's in Tennessee

By Anonymous on November 27, 2013

54321

I am looking for the recipe for apple crisp that Paula gave at thanksgiving 2012. we made it and it was fantastic! but I can't find my recipe! Help Paula! I love you

By mariette granger on November 24, 2013

54321

Look forward to your newsletter and recipes. Love them. The ones I have tried always work out first time. Miss your TV shows

By Betty Ginger on November 18, 2013

54321

Love you, Paula, and miss you!

By Anonymous on November 16, 2013

54321

How about gluten free additions. Let's not for get the value of organically!

By Linda mckeever on November 16, 2013

54321

Do you have any recipes for Diabetes I have family members who is a Diabete

By Patricia Benton on November 15, 2013

54321

Hey Miss Paula! Love your magazine and I hope to see a lot more of you and your recipes real soon. Hang in there- Take Care! Mary

By Mary on November 15, 2013

54321

Sharon Friedle said it all!!! You are already blessed with your wonderful family and my prayers, this year, are that you will be in the coming years!!!

By Ruth Nesbitt on November 15, 2013

54321

Paula, I hope you actually get to read some of the comments being left for you. Love your recipes of course, but more than that it is important that you know how much you are loved, respected and valued for who you are, and all that you have brought to many who have been devoted to you over the years. You are missed so very much, but that (FN) was only one place that we could see your beautiful face, remember that, and I think they need to rethink things. This is one family that keeps you and your family in their prayers on a daily basis. God Bless you sweetie! Keep on keepin' on girlfriend! MUAH!♥ Sharon Friedle

By Sharon Friedle on November 15, 2013

54321

Love all the recipes and of course Paula keeps everyone smiling .. and keep hoping one day I can have some of your merchandise sent to Canada ...I've been trying without any luck but I'll keep trying

By Marilyn Bergeron on November 15, 2013

54321

I just wanted to say that I love you from the start and that I miss you very much, I love your cooking they remind me of some of my Grandmothers cooking and for that I became a very good cook. Love you ,miss you and keep up your head up and continue success.

By Rochelle Harris on November 15, 2013

54321

Love your recipes!

By Anonymous on November 15, 2013

54321

I love all your recipes you are one of my favorites .you bring back memorys of my mom thank you for all you do and make .have a great and wonderful turkey day.

By joeann on November 15, 2013

54321

I just miss you so very much girl...I have watch you on TV from the get. Would love to meet you but just can't afford the trips you offer. Will always try to stay close....Love you Girl!

By Linda Hogan on November 15, 2013

54321

Love my Paula Deen. I love to cook and you have given me a lot of good advice. I do try a lot of your recipes and try it out on other people. Keep up the good works

By Anonymous on November 15, 2013

32121

Paula, would you be so kind to make suggestions as to how to make some low calorie desserts that still have great taste. Thank you

By Janet on November 14, 2013

54321

So glad you are in the limelight as many of us prayed for you during your recent setback. I have a lot of respect and admiration for you and your family. Keep up with all you are doing. Prayers for you and your family.

By Diane Simmons on November 14, 2013

54321

In need of a gift basket for holiday gift that will ship safely to Tampa. Ideas? Photos? Hints?

By Becky on November 14, 2013

54321

Dear Paula, I think this would be even better if you came and helped us cook. I'm glad to see you posting so many receipes. I hope you have a wonderful Thanksgiving and a beautiful Christmas. Sincerely, Jan

By Jan Bryant on November 14, 2013

54321

Wish you were still on tv. Love you Paula. I have some of your cookbooks. I made my son your sweet potato pie. He love it.

By Ruthie Leaman on November 14, 2013

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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm