Sunday, November 20, 2016

Cajun Thanksgiving Buffet

Almost time for Thanksgiving, ya'll!  After taking requests and deciding on a menu, I wanted to share a few of my family's favorite Thanksgiving "must haves" that I will be preparing and serving at this year's feast. And some guests will be bringing an appetizer or a dessert to share and I'm sure that I'll be adding a few more treats, so stay tuned. All fabulous and guaranteed to please your family and guests, cher! Bon appetit!


 Cajun Thanksgiving Buffet

Spicy Cajun Crab Dip



Creole Sausage Stuffed Mushrooms














Fresh Fruit Platter w/Pina Colada Dip







 



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Spicy Cajun Roast Turkey

1 10 to 12 lb. turkey
2 stalks celery, quartered
1 bunch green onions, sliced thin
1 onion, coarsely chopped
2 tsp.'s garlic, minced
Cajun turkey rub to taste (recipe below)
2 to 3 cups chicken broth
4 tbs.'s fresh thyme, chopped and divided
4 tbs.'s fresh parsley, chopped and divided
2 tbs.'s fresh sage, chopped and divided.

Wash turkey inside and out and pat dry with paper towels. Rub entire bird with the Cajun rub, including cavity.

Make a slit under the skin of the breast and stuff with garlic, salt, and half of the herbs. Stuff cavity with celery, remaining herbs, and onions.

Tie legs together, and tuck wings back, dot with butter, and place in a large shallow roasting pan with rack. Add 1 cup of chicken broth to the pan.

Bake in a preheated 325 degree oven for 3 to 4 hours (for unstuffed), and 3 (1/2) to 4 (1/2) hours for stuffed, or until a meat thermometer reaches 180 degrees.

Add more chicken broth, as needed during cooking and baste often with a turkey baster. Remove and discard vegetables in cavity and reserve pan drippings for gravy.

 Let turkey rest for 20 to 30 minutes before carving. Fab!

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Cajun Turkey Rub

2 tbs.'s salt
2 tbs.'s onion powder

2 tbs.'s garlic powder
2 tbs.'s paprika
1 tbs. cayenne pepper
1 tbs. black pepper
1 tbs. bay leaves, crushed 

1 tbs. each, dried thyme and sage

Combine all ingredients and mix well. Store in an airtight container and use as needed.

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 Mama's Cornbread Dressing


1 (9 inch) cornbread, crumbled
1 lb. lean ground beef
1/2 lb. freshly ground pork
1 (1/2) cups beef broth or stock
1 cup each (onions, bell peppers, and celery), chopped
2 cloves garlic , minced
1/4 cup fresh parsley, chopped
Salt and Tabasco to taste
1 or 2 tbs.'s Cajun seasoning
2 tbs.'s Worcestershire sauce

In a large Dutch oven, season beef and pork with salt and Tabasco, and cook on medium heat till browned. Skim excess oil. Add the chopped vegetables and garlic and stir over medium heat for 10 minutes. Add beef broth or stock, Worcestershire sauce and seasonings, cover and simmer for 1 hour, stirring occasionally.
In a large mixing bowl, combine dressing mix and cornbread and turn into a buttered 11x13 inch baking dish and bake for about 20 minutes or until browned. 
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Candied Sweet Potato Casserole

3 lbs. sweet potatoes, peeled and cut into cubes
1/2 cup brown sugar
2 eggs, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
1/4 cup dark rum
1 tbs. vanilla extract
1 tsp. pumpkin pie spice
2 tbs.'s butter


Topping:
1/4 cup flour
1/4 cup brown sugar
1/2 tsp. pumpkin pie spice
2 tbs.'s butter
1/2 cup chopped pecans
2 cups miniature marshmallows

Place sweet potatoes in large pot and cover with water. Bring to a boil and boil for 10 to 12 minutes or until tender. Drain and mash when cooled slightly.

In medium bowl, mix  brown sugar, eggs, evaporated milk, butter, rum, and 1 tsp. pumpkin pie spice. Add to sweet potatoes and mix well with a fork.


Transfer to a 13x9 inch baking dish, dot with 2 tbs.'s butter, and cover with foil. Bake in a preheated 350 degree oven for about 30 to 40 minutes.


Meanwhile, make the topping. In medium bowl, mix flour, brown sugar, and  pumpkin pie spice. Cut in the butter with a fork and mix until crumbly. Stir in half of the pecans and marshmallows.

 




Remove casserole from the oven, and stir gently to blend. Top with remainder of the pecans and marshmallows and bake uncovered for 10 more minutes or until golden brown.

More Sides  (click on links for recipes)










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Jalapeno Cranberry Sauce 




Pumpkin Chocolate-Chip Cake w/ Praline Glaze














Bananas Foster Cheese Cake






Wishing you all a very Happy Thanksgiving! Merci beaucoup for passing by!

4 comments:

Eddie Bluelights said...

Beats the pants off McDonalds . . . lol

Spicy Cajun Crab Dip
Is a meal to make yer flip.
Creole Sausage Stuffed Mushroom
For them my stomach has so much room . . !!!
Colada Dip
I think it's 'hip'.
And the Spicy Cajun Roast Turkey roast
Is a meal so good you can boast.
Gosh, here's more!!!
Treats galore !!!
i'm getting so wide
'Cause there's not much room inside . . . lol
Cajun Turkey Rub
Is very good grub.
Mama's Cornbread Dressing
Is such a blessing.
Candied Sweet Potato Casserole
I could eat by the bowl.
Creole Rice Dressing
Indeed has my blessing.
Spinache Madeleine
I cannot refrain.
Cajun Corn Casserole
I'm getting full if I eat it whole.
I've no room for the rest
But it all looks the best.

Have a great Thanksgiving . . .
(something funny on my blog to make your chuckle muscle go agaog! . . . lol)

Big Dude said...

What a great spread as always.

Susanna Powers said...

Hi Marguerite, this is very lovely! I want some of each dish. happy Thanksgiving! sp

Eddie Bluelights said...

Yum, I've just come back for seconds . . . lol