The Lion Pride News’ Thanksgiving Recipes!
Couldn’t catch all of the Recipes that were on the Lion Pride News? Here are the three dishes in order of the side dish, entree, and dessert!
Sweet Potato Casserole
Mix all of the ingredients, spray non-stick cooking spray, and spread in a large baking dish.
Now for the Toppings
1 cup of brown sugar
1/2 cup of flour
1 cup of pecans
1 stick of butter
Spread over the potato mix, and place in the oven at 350 degrees for 35 minutes. Enjoy!
Maple-Hickory Glazed Turkey Breast – 6 servings
1 (5-pound) fresh or frozen bone-in, skin-on turkey breast
1 cup pure maple syrup
2 teaspoons hickory-smoked marinade
3 tablespoons butter, softened
1/2 teaspoon coarse sea salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 cup chicken broth
Garnish: fresh sage leaves
1. If frozen, thaw turkey breast according to package directions.
2. Preheat oven to 350°. Spray a small roasting pan with nonstick cooking spray. In a bowl, combine maple syrup and marinade. Reserve half of maple syrup mixture for sauce. Using a meat injector, inject remaining maple syrup mixture into several places in breast.
3. In a small bowl, combine butter, salt, garlic powder, and pepper; rub over entire breast. Place, breast side up, on a wire rack in prepared pan.
4. Bake for 1/2 hours or until a meat thermometer inserted into thickest part of breast registers 165°. Remove turkey to a serving platter, and cover loosely with foil; let stand for 20 minutes before carving.
5. In a saucepan, combine reserved maple syrup mixture and chicken broth. Bring to a boil over medium-high heat, and boil for 2 minutes, stirring constantly. Reduce heat, and cook, stirring constantly, for 2 minutes or until thickened. Serve with turkey. Garnish with fresh sage leaves, if desired.
Pumpkin Pie 6-8 servings
1 (8 oz) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg, plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
1.Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely.
2.Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
3.For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half and melted butter, and beat until combined. Finally, add the vanilla, cinnamon and ginger, if using, and beat until incorporated.
4.Pour the filling into the warm prepared pie crust and bake for 50 minutes at 350 degrees, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
I hope you guys enjoy these recipes! If you decide to cook any of the three dishes, comment below with your email so that I can get the pictures from you and put them on the Lion Pride News! Hope you guys enjoy 🙂