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A&E DIY

Thanksgiving Day Feast

Rosemary Roasted Turkey:

  • ¾ cup olive oil
  • 3 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon ground black pepper
  • Salt to taste
  • 1 Turkey

Found on Allrecipes.com

Apricot Wild-rice Stuffing:

Ingredients

  • 10 tablespoon unsalted butter, plus more for baking dish
  • 1 6-oz. package wild rice
  • 10 oz. sourdough bread, torn
  • 1 onion, chopped
  • 3 celery ribs, chopped
  • 1 cup chopped dried apricots
  • ¼ cup chopped parsley
  • 2 tablespoons chopped sage
  • 1 tablespoon chopped thyme
  • Kosher Salt
  • Black pepper
  • 1 cup roasted walnuts, chopped
  • 2 cups chicken stock

Directions

  1. Preheat oven to 375 degrees,  butter a 3-quart baking dish
  2. Cook the rice according to package directions
  3. Toast bread on baking sheet until dry, 12-14 min.
  4. Melt butter with medium heat. Add onion, celery, and garlic and cook, stirring occasionally, until softened 8 to 10 minutes. Add apricots, parsley, sage, and thyme and cook, stirring, until fragrant, 1 to 2 minutes
  5. Season with Salt and pepper
  6. Stir in bread, rice and walnuts. Stir in stock until moist. Bake for 35-40 min.

Countryliving.com

Velvety Mashed Potatoes:

  1. 1 cup heavy cream
  2. 4 tablespoons unsalted butter
  3. 3 large Yukon gold potatoes, peeled Kosher salt Freshly ground black pepper
  4. 1/4 cup olive oil, optional Chopped fresh chives, for serving

Found on Cookingchanneltv.com

Sweet Potato Yam Casserole with Marshmallows:

Ingredients

  • 1 (40 ounce) canbruce cut yams, drained
  • 12 cup brown sugar
  • 14 teaspoon salt
  • 12 teaspoon cinnamon
  • 1 egg, beaten
  • 4 tablespoons melted butter
  • 1 (16 ounce) bag miniature marshmallows

Directions

  1. Butter 1 quart baking dish.
  2. Heat oven to 350 degrees.
  3. Mash yams in a large bowl and add brown sugar, salt, cinnamon, egg, and melted butter.
  4. Mix well.
  5. Place 1/2 mixture in baking dish.
  6. Top with a layer of marshmallows, then add remaining mixture.
  7. Bake for 30 minutes.
  8. Remove from oven and top with remaining marshmallows.
  9. Bake for another 10 minutes or until marshmallows are lightly browned.

Found on Food.com

Hot Sesame Green Beans:

Ingredients

  • 1 tablespoon white sesame seeds
  • 1 1/2 pounds green beans
  • Salt
  • 3 tablespoons vegetable oil (3 turns of the pan)
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon crushed red pepper flakes
  • Coarse salt

Directions

  1. Toast the sesame seeds in a dry skillet over medium heat, tossing frequently, until golden, about 4 minutes. Cook the beans in 2 inches of boiling salted water for 2 to 3 minutes. Drain well.
  2. Heat the vegetable oil in a large nonstick skillet until the oil shimmers and smokes. Add the beans and stir-fry for 5 minutes, until they begin to caramelize and brown at the edges. Add the crushed red pepper, sesame oil, coarse salt and toasted sesame seeds. Toss a minute more. Remove from the heat and serve.

Found on Rachaelraymag.com

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