Great news: indeed, this dish is as delightful as it appears. Furthermore, it is not premature to begin contemplating our holiday menus. If there was ever a year to indulge in ALL the comfort food, this is certainly the one.
This Sweet Potato Souffle shares some characteristics with my well-loved Sweet Potato Casserole, yet there are several distinctions that make this version unique. The potatoes are exceptionally creamy and somewhat fluffy, and the topping is generously filled with brown sugar streusel (this version does not include marshmallows).
Sweet potato souffle: recipe overview
Sweet potatoes: The foundation of this recipe consists of mashed sweet potatoes. The potatoes are sweetened and mixed with eggs, milk, butter, and a hint of vanilla. Utilizing a hand mixer or food processor to blend the sweet potatoes results in a light and airy texture that is remarkable.
Boiled and mashed sweet potatoes
Brown sugar topping: This simple and quick topping is made from a mixture of brown sugar, flour, pecans, cinnamon, and butter. It bakes to a crunchy and sweet finish, providing texture to each bite of this souffle.
Streusel topping in a white bowl
Bake: This souffle requires approximately 35 minutes in the oven. Once the potatoes are heated and the topping has turned a golden brown, you may serve it.
Make ahead instructions
Prepare the sweet potatoes and place them in the baking dish. Cover securely and refrigerate for up to 24 hours.
Prepare the topping (do not mix it with the sweet potatoes). Cover securely and refrigerate for up to 24 hours.
Bake: Cover the sweet potatoes with foil (do not add the topping yet) and heat in a 350°F oven for about 25 minutes, until thoroughly warmed. Remove the foil and sprinkle the topping over the sweet potatoes. Bake for an additional 20-30 minutes (uncovered), until the topping is golden brown.
Frequently Asked Questions:
Can I leave out the pecans in the streusel topping?
Absolutely! You can either omit the pecans or replace them with another nut (finely chopped walnuts or almonds would be delightful).
Can I use canned yams?
I have not tested this, but I would assume it is possible. Be sure to drain the canned yams thoroughly and mash them (you will need 4 cups of mashed yams). Proceed with the recipe as directed.In step 3 of the recipe (found under "sweet potatoes"), it is important to note that canned yams are frequently preserved in syrup, which can enhance their sweetness from the outset. If desired, you may decrease the sugar content in the sweet potatoes by fifty percent.
Is it possible to double this recipe?
Yes, you can indeed double the recipe and prepare it in a 9×13 baking dish.
Can this dish be prepared in advance?
Certainly! Please refer to my suggestions above or consult the recipe card for more information.
Sweet potato souffle presented on a white plate accompanied by a gold fork.
Additional holiday recipes include:
Cherry Pecan Cheeseball – An excellent appetizer that is always well-received!
Cranberry Cake – A light and flavorful cake that can serve as either breakfast or dessert.
Pumpkin Pie Bars – Simpler to make than traditional pumpkin pie!
Apple Crisp – Succulent apples topped with brown sugar, ideal when served with a scoop of ice cream.
Maple Pecan Pie – The finest pecan pie ever made (without corn syrup).
Pumpkin Cheesecake Bars – A delightful combination of pumpkin pie and cheesecake!
Cranberry Salad – A creamy, sweet, and tangy fruit salad.
Notes
*Certain grocery stores may label these potatoes as YAMS. Ensure that you select sweet potatoes or yams that have orange flesh and a pinkish-brown skin. If needed, scrape the skin slightly to check the color of the flesh.
MAKE AHEAD
Prepare the sweet potatoes and place them in a baking dish. Cover securely and refrigerate for up to 24 hours.
Prepare the topping (do not mix it with the sweet potatoes). Cover it securely and refrigerate for up to 24 hours.
Bake: Cover the sweet potatoes with foil (do not add the topping yet) and heat in a 350°F oven for approximately 25 minutes, or until they are heated through. Remove the foil and sprinkle the topping over the sweet potatoes. Bake for an additional 20-30 minutes (uncovered), or until the topping is golden brown.
..a nice thanksgiving recipe to try !
Thanksgiving INGREDIENTS
* 3 cups mashed sweet potatoes
* 2 eggs, beaten
* 1/2 teaspoon salt
* 1 cup white sugar
* 1 teaspoon vanilla extract
* 1/2 cup milk
* 2/3 cup margarine, melted
* 1 cup packed dark brown sugar
* 1/3 cup all-purpose flour
* 1 cup chopped pecans
* 1 cup shredded coconut
* 1/3 cup margarine
Thanksgiving INSTRUCTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a mixing bowl, combine mashed sweet potatoes, eggs, salt, sugar, vanilla, milk and margarine. Blend until smooth and pour into 9x13 inch baking dish.
3. Prepare the topping by mixing together the brown sugar, flour, pecans, coconut and melted margarine. Sprinkle mixture over potatoes. Bake for 30 minutes. The thanksgiving recipe of sweet potato is ready to serve.....enjoy the party!
cranberry-ice.
Are you prepared to create the ULTIMATE Thanksgiving turkey recipe? Believe me, it is simpler than you might imagine!
There is no need for brining or basting. With just a few straightforward steps, you will achieve a perfectly golden, succulent, and incredibly flavorful roasted turkey recipe that will astonish your family and guests.
Cooking a turkey for Thanksgiving tends to intimidate many individuals. I completely understand. I recall feeling daunted the first time I prepared a turkey. This apprehension arises from the desire to avoid ruining a significant holiday meal with all your friends and family present… would you agree?
However, here is the amusing part: cooking a turkey is genuinely quite simple! Consider it akin to preparing a very large chicken. While it may require a longer cooking time, the overall process is remarkably similar.
Certainly, some individuals opt for elaborate equipment, gadgets, smokers, and various flavors, but none of that is necessary to create a traditional, exceptionally flavorful, and juicy turkey. Simply adhere to my Thanksgiving game plan to determine what to purchase and when to cook. Then, follow the recipe and tips provided below. It’s that easy!
Roast Turkey Ingredients
Besides the turkey, you will only require herbs, aromatics, and a touch of seasoning. Simplicity truly is the best approach!
Turkey: Any whole frozen (or fresh) turkey available at the market is suitable. For guidance on the ideal size, please refer to the information below.
Fresh Herbs: Rosemary, thyme, and sage are traditional herbs for poultry. While dried herbs can be used, I believe that fresh herbs provide a more intense flavor.
Onion and Garlic: The onion is to be placed inside the turkey, while the garlic will be rubbed on the exterior. Together, these aromatics will enhance the meat and skin with savory richness.
Lemon: Inserting lemon wedges inside the turkey aids in keeping the meat moist and contributes a refreshing zest.
Butter: A substantial amount of butter ensures a juicy turkey without the necessity of brining. This certainly saves time!
Salt and Pepper: Essential for achieving a perfectly seasoned bird.
I also place vegetables beneath my turkey (such as celery, carrots, and onion) during roasting. This is not mandatory, but I highly recommend it. Not only will it elevate your turkey recipe, but it will also enhance the flavor of your turkey gravy!
Find the printable recipe with measurements below.
What Size Turkey to Buy?
The general guideline is to allocate 1 pound of turkey per person. Alternatively, consider 1 ½ pounds of turkey per person if you desire leftovers (and we always desire leftovers, don’t we?). It is advisable to have a bit more turkey than insufficient, so I suggest:
Less than 8 people: Although this will result in more turkey than necessary, I recommend purchasing a 10 to 12 pound turkey. Anything smaller will lead to paying more for bones rather than meat. Keep in mind, you can freeze turkey leftovers.
For 8 individuals: Acquire a turkey weighing between 10 to 12 pounds.
For 12 individuals: Acquire a turkey weighing between 14 to 18 pounds.
For 16 individuals: Acquire a turkey weighing between 18 to 24 pounds.
For more than 16 individuals: It is advisable to purchase two turkeys instead of one excessively large turkey.
Do Not Forget to Thaw the Turkey
The most significant error people commit is purchasing a frozen turkey the day prior to Thanksgiving. Avoid this mistake! Keep in mind that a large turkey requires ample time to defrost in the refrigerator. It takes approximately 24 hours for every 5 pounds of turkey to thaw properly. My suggestion is to buy your turkey at least a week before Thanksgiving. Subsequently, allow it to thaw in the refrigerator for 3 to 4 days before the main event.
No, You Do Not Need to Wash It
Washing the turkey will only lead to contamination of your sink and kitchen, creating a mess. We have previously discussed this regarding chicken, and the same principle applies here. Any bacteria present on the turkey will be eliminated in the oven during the cooking process.
Do Not Cook Stuffing Inside the Turkey
To achieve perfectly cooked stuffing and turkey, prepare them separately. Overfilling the turkey's cavity will prolong the cooking time. Moreover, it is preferable to fill the turkey with aromatics and herbs that enhance its flavor and moisture. Therefore, prepare your stuffing in a casserole dish instead.
Equipment Required
You will need three essential kitchen items to roast your turkey: a roasting tray, a thermometer, and a sharp knife.
Roasting Tray: You may opt for a high-end roasting tray, a reliable mid-range roasting tray, or a budget-friendly disposable roasting tray. All options are effective.
Thermometer: The same applies to thermometers. You can utilize a probe thermometer (which remains in the turkey), an instant-read thermometer (which I frequently use), or a standard meat thermometer.
Knife: Naturally, a sharp knife is crucial! I possess a carving knife and fork set that I recommend.
How to Prepare and Cook Turkey
Thaw the turkey and remove the giblets. Once your turkey has thawed, allow it to rest at room temperature for one hour. Remove the giblet bag and the neck, which can be found in the larger cavity and occasionally in the smaller one.
Ensure you have removed all areas to confirm you have everything. You may either save these items for gravy or choose to discard them.
Giblets being extracted from a Thanksgiving turkey.
Pat the turkey dry using a paper towel. Eliminating any excess moisture guarantees a crispier skin. Next, generously season the interior of the turkey with salt and pepper, and fill the cavity with quartered onion, lemon, and fresh herb sprigs. If you must, use less sage compared to the other herbs, as it is more intense.
Filling a Thanksgiving turkey with onions and herbs.
Prepare herb butter. Combine softened butter, garlic, salt, pepper, rosemary, and thyme in a small bowl to create the herb butter.
Combining herb butter in a bowl for roasting turkey.
Apply herb butter thoroughly. Gently slide your fingers under the skin of the turkey on top of the breasts to loosen it. Add approximately one-third of the herb compound butter and spread it evenly beneath the skin. Distribute the remaining herb butter all over the exterior of the turkey.
Applying herb butter to the Thanksgiving turkey.
Avoid trussing the legs! Resist the temptation to tie the turkey legs together. While it may create a visually appealing turkey, trussing hinders proper air circulation, resulting in uneven cooking of the meat. Therefore, even if your mother (and likely grandmother) did it, forgo this step.
Cook the turkey. Position the turkey on a roasting rack or atop a bed of vegetables (or both, which is my preferred method). After that, there is only one task remaining – cook the turkey!
Thanksgiving turkey resting on a roasting rack above vegetables.
Cooking Duration for a Turkey
Are you ready for some good news? Since we did not stuff the turkey, it will cook approximately 30 minutes faster. On average, anticipate about 15 minutes of cooking time per pound of turkey. However, keep in mind that the most reliable indicator is the temperature. Aim to cook the turkey to a temperature of 158° to 160°F (measured at the thickest part of the thigh or breast). Here is a guideline:
For a turkey weighing between 10 to 14 pounds: 2 ½ hours to 3 ½ hours
For a turkey weighing between 14 to 18 pounds: 3 ½ hours to 4 ½ hours
For a turkey weighing between 18 to 22 pounds: 4 ½ hours to 5 ½ hours
Monitor your turkey when it reaches approximately 75% of the cooking time. Subsequently, check the internal temperature every 10 minutes. It is important to note that ovens may vary in temperature. If you observe that the skin is browning too rapidly, you may cover it with aluminum foil.
Always Allow Your Turkey to Rest
After removing the turkey from the oven, it is crucial to allow it to rest for a minimum of 30 minutes. This resting period enables the juices to redistribute throughout the meat, resulting in a juicier turkey. It is preferable to have a juicy turkey rather than a soggy cutting board!
Thanksgiving turkey presented on a plate with lemon wedges.
Carve and Serve Your Exquisite Bird
At this stage, the only task remaining is to appreciate your beautiful turkey, carve it, prepare some delicious turkey gravy, and impress your guests. Simply adhere to my guidelines on how to carve a turkey. For a comprehensive Thanksgiving meal, consider accompanying the turkey with:
Cranberry Sauce
Mashed Potatoes, Mashed Sweet Potatoes, or Mashed Cauliflower (for a low-carb alternative)
Sweet Potato Casserole
Honey Glazed Carrots
Creamed Corn
Nutritious Green Bean Casserole
Balsamic Bacon Brussels Sprouts
Do you require assistance with a schedule for the big day? Refer to my Thanksgiving game plan, and explore the Thanksgiving menu I have curated. Additionally, I offer a prime rib or honey baked ham if turkey is not your preference. And if you have turkey leftovers (which are always delightful), repurpose them into a turkey cobb salad or turkey casserole!
Common Questions
Why is the butter not adhering to the turkey?
Your turkey may be experiencing condensation, or the butter might be too cold and solid. Ensure that your turkey has been at room temperature for an hour and use paper towels to pat it dry, removing any moisture. Additionally, you can soften the butter in the microwave for 5 to 10 seconds, which will make it easier to spread.
What should I do if my turkey is cooking more quickly than anticipated, and it has already reached 165°F?
If you have measured the temperature in the thickest parts of the breast and thigh and it reads 165°F, then it is fully cooked. If the skin is not sufficiently golden, you can activate your top broiler for a few minutes to achieve the desired color.
What should I do if the skin of my turkey is burning, but the inside is not yet fully cooked?
Reduce the temperature of your oven and cover the turkey with aluminum foil. I also suggest purchasing an oven thermometer to ensure that your oven is not operating at too high a temperature.
What should I do if the top of the breast skin is browning more quickly than the rest of the turkey?
Ensure that your turkey is not placed too high in the oven. If possible, lower the rack. You can also cover that specific area with aluminum foil to prevent further browning.
What if I notice some pink meat inside, particularly around the joints?
It is normal for cooked turkey to have some pink coloration, especially if the bird is young. According to the USDA, you should rely on temperature rather than color. As long as your turkey has reached an internal temperature of 165°F, it is safe to consume.
I am confident that with this guide, you will become a master at preparing Thanksgiving turkey. If you try it, please share your results with me! I would love to hear your feedback in the comments below.
Lisa’s Tips
You can certainly opt for a turkey larger than 18 pounds, but you may require additional herb butter and a longer cooking time. If your turkey weighs less than 12 pounds, you might have some leftover herb butter, so consider reducing the amount used.
It is common for ovens to have temperature variations of up to 25 degrees, with some operating hotter and others cooler (my oven tends to be cooler). Therefore, it is advisable to check how your oven performs.
A nice Thanksgiving recipe to try !
Thanksgiving Recipe INGREDIENTS
* 1 (12 pound) whole turkey
* 6 tablespoons butter, divided
* 4 cups warm water
* 3 tablespoons chicken bouillon
* 2 tablespoons dried parsley
* 2 tablespoons dried minced onion
* 2 tablespoons seasoning salt
Thanksgiving Recipe INSTRUCTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
2. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
3. In a medium bowl, combine the water with the bouillon.
Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
4. Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
The Thanksgiving recipe homestyle is ready to serve...enjoy it !
sweet-potato-souffle
1. Combine pumpkin, milk, sugar, cinnamon, and vanilla in a large saucepan over medium heat. Use a whisk to blend well. Heat to a simmer; do not boil. The Thanksgiving recipe of coffee pumpkin latte is ready...enjoy Famous No Coffee Pumpkin Latte recipes !!!
* 1 can (14-1/2 ounces) reduced-sodium beef broth or vegetable broth
* 1-1/4 cups water
* 3/4 cup golden raisins and cherries
* 1 tablespoon minced fresh parsley
* 1/4 teaspoon salt
* 1/8 teaspoon dried thyme
* 1/8 teaspoon rubbed sage
* 1/8 teaspoon pepper
* 1/4 cup chopped pecans, toasted
Thanksgiving INSTRUCTIONS
* In a large saucepan, saute the onion, celery, carrot and garlic in butter until tender. Add brown rice and wild rice; stir to coat.
* Stir in the broth, water, fruit, parsley, salt, thyme, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until liquid is absorbed and rice is tender.
* Remove from the heat; stir in pecans. Cover and let stand for 5 minutes. Fluff with a fork before serving. Cool. Enjoy the Thanksgiving Makeover Fruited Wild Rice Pilaf Recipe !!
Thanksgiving Makeover Fruited Wild Rice Pilaf Video :
* In a large nonstick skillet coated with cooking spray, cook the sausage, cabbage, carrots, celery and onion over medium heat until meat is no longer pink and vegetables are tender. Transfer to a large bowl; stir in the stuffing mix, stuffing cubes, broth, egg substitute, cream, poultry seasoning, pepper and salt.
* Just before baking, loosely stuff turkey with 4 cups of stuffing. Place remaining stuffing in a 13-in. x 9-in. baking dish coated with cooking spray; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a meat thermometer inserted in the thigh reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly.
* Cover and bake additional stuffing for 25-30 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. Enjoy !
Place the lettuce, oranges, pecans, and goat cheese (if using) in a large bowl.
In a small bowl, whisk together the orange juice, vinegar, shallot, oil, salt, and pepper. Add to the salad and toss. Divide among individual salad plates. The recipe is ready to serve ! Enjoy!
Thanksgiving Turkey Cranberry Pinwheels Recipe
An amazing Thanksgiving recipe to try ! Thanksgiving Recipe Ingredients
* 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
* 4 tablespoons cranberry chutney (from 9.4-oz jar) or whole berry cranberry sauce (from 16-oz can)
* 4 slices (about 5 oz) thinly sliced turkey breast
* 2/3 cup shredded Monterey Jack cheese
Thanksgiving Recipe Instructions
* Heat oven to 375°F. Spray large cookie sheet with cooking spray.
* If using crescent rolls: Unroll dough; press into 12x8-inch rectangle, firmly pressing perforations to seal.
* If using dough sheet: Unroll dough; press into 12x8-inch rectangle.
* Spread cranberry chutney on top of rectangle, within 1/4 inch of edges. Arrange sliced turkey evenly over cranberry chutney. Sprinkle shredded cheese over sliced turkey.
* Starting with longest side, roll up; pinch long side to seal. With serrated knife, cut into 24 slices. Place cut side down on cookie sheet.
* Bake 10 to 15 minutes or until golden brown. Remove from cookie sheets. And the Thanksgiving Recipe of turkey cranberry is ready to serve warm. ...enjoy the turkey ! Thanksgiving-recipes-homestyle-turkey.
* In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. The Thanksgiving recipe is ready to serve...enjoy ! thanksgiving-home style-turkey
Thanksgiving Recipe INSTRUCTIONS 1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl. 2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. 3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill...and the Thanksgiving recipe stuffing is ready to serve.....! Thanksgiving--cranberry-ice.
Thanksgiving-Banana Sour Cream Bread A great Thanksgiving recipe to try ! INGREDIENTS
* 1/4 cup white sugar * 1 teaspoon ground cinnamon * 3/4 cup butter * 3 cups white sugar * 3 eggs * 6 very ripe bananas, mashed * 1 (16 ounce) container sour cream * 2 teaspoons vanilla extract * 2 teaspoons ground cinnamon * 1/2 teaspoon salt * 3 teaspoons baking soda * 4 1/2 cups all-purpose flour * 1 cup chopped walnuts (optional)
INSTRUCTIONS 1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture. 2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans. 3. Bake for 1 hour, until a toothpick inserted in center comes out clean. The Thanksgiving recipe is ready to serve...enjoy ! Thanksgiving-holiday-cranberry-relish
Holiday Cranberry Relish...a nice thanksgiving recipe to try !
INGREDIENTS
* 4 large naval oranges, peeled and cut into chunks * 4 large apples, cored and cut into chunks * 1 (12 ounce) package frozen cranberries * 1 (3 ounce) package strawberry flavored gelatin mix * 1 cup white sugar * 1 cup chopped pecans
DIRECTIONS
1. Place the oranges in the bowl of a food processor, and pulse until chopped, 2 or 3 pulses. Remove and place the chopped oranges into a large bowl. Chop the apples in the food processor for 2 or 3 pulses, and place in the bowl. Chop the cranberries in the food processor for 2 or 3 pulses, and place in the bowl with the oranges and apples. 2. Stir the gelatin mix, sugar, and chopped pecans into the chopped fruit, and mix well. Cover and refrigerate until set, at least 2 hours....and the Thanksgiving recipe of relish is ready to serve...nice one ! homestyle-turkey
Cranberry Ice...a nice thanksgiving recipe to try ! Great !
INGREDIENTS
* 2 teaspoons unflavored gelatin powder * 2 tablespoons cold water * 1 pound fresh cranberries * 2 cups water * 2 cups white sugar * 2 cups ginger ale * 2 (2 liter) bottles ginger ale, chilled
DIRECTIONS
1. Sprinkle the gelatin over 2 tablespoons cold water and set aside. 2. Combine the cranberries and 2 cups water in a saucepan over medium-high heat, bring to a boil and cook until cranberries burst. Remove from heat and stir in sugar until dissolved; mix the softened gelatin into the hot cranberry mixture. Pour the cranberries into a shallow freezer-proof container and chill until cold. 3. When cooled, mix in 2 cups ginger ale and place the mixture into the freezer. Freeze until slushy, about 4 hours. Stir twice during the freezing process to break up the ice crystals. 4. To serve, fill clear glasses 3/4 full with chilled ginger ale, and spoon some of the cranberry ice overtop. The thanksgiving recipe of cranberry is ready to serve immediately. holiday-cranberry-relish
