Be A Great Potluck Host For Thanksgiving!
Being the host of an appetizing potluck isn’t as easy as it sounds but it’s definitely fun once you learn how to handle one, especially when it’s during a warm and fruitful holiday like Thanksgiving. Here are ways that might help improve those hosting skills.
1) Write down the number of people you are expecting on that day. Your family, friends, neighbors, business partners, colleagues, anyone you are expecting or the ones you invited. Don’t forget to include the people who might be coming along with them (kids, girlfriends, boyfriends). This list will help narrow down the quantity of prepared food needed.
2) The holiday’s potluck must have the common or usual dishes in order for things to remain traditional. But adding new ones to the developed menu isn’t a bad idea. It’s actually a brilliant idea! Select a specific menu you plan on having for the dinner and inform the expected guests about it. Try looking for a selection which you think everyone will appreciate. The holiday’s potluck must have the traditional turkey, veggies, garnishes, condiments, desserts, berries and breads.
3) Make everything easier by e-mailing the chosen menu to expected guests coming. Also ask what dish in the selected menu they plan on bringing over. Some are nice enough to volunteer in bringing more dishes. A family might even bring more than expected.
It would also be easier if they could tell you the food they plan on bringing ahead of time to avoid guests bringing the same kind. So deadlines must be set. Inform them the number of expected guests coming that day for them to know the amount of food they’ll be preparing.
4) An extra hand is always useful in the preparation of a successful Thanksgiving potluck, so do not hesitate to ask. You could just probably ask the closest to you or anyone free on that time to go to your house earlier and give you a hand.
It’s a lot more fun having someone accompanying you rather than having no one helping you out. This will make the tasks lighter and faster to accomplish, plus you also have the opportunity to bond with each other more. More things you may be thankful for.
5) Display the prepared potluck on one table big enough for all the dishes. Arrange it like how a buffet is done to let that appetite grow. Make sure everything is set well. Potlucks are best eaten when self-served, especially when it’s Thanksgiving.
Invite everyone to eat. Start by digging in yourself. But of course don’t forget to say grace before doing so. Let’s be reminded of what Thanksgiving really means. Then, nothing else is left but to have fun with Thanksgiving potluck. Happy Thanksgiving!
Sweet Potato Casserole Recipe
Ingredients:
2 lbs. sweet potatoes, boiled, peeled and mashed
1/2 cup brown sugar
1 cup buttermilk
1/4 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 eggs, beaten
2 ozs margarine, melted
Instructions:
Preheat the oven at 350 degrees F.
Combine sweet potatoes, eggs, margarine, sugar, soda, nutmeg, buttermilk, and cinnamon; incorporate well. Bake inside the oven for an hour. Serve warm.
>> Sweet Potato Casserole Recipe
Turkey Macaroni Salad Recipe
Ingredients:
8 oz of uncooked pasta (Fusilli)
1 c of yogurt
1 tsp of salt
3 c of turkey; cooked and cubed
1 c of mayonnaise
1/4 c of scallions; chopped
1/8 tsp of ground pepper (white)
1 c of celery; chopped
Instructions:
Follow package instructions in cooking pasta. Drain once cooked and place over running water to cool, and have it drained again.
Using a separate bowl, mix mayonnaise, scallions, yogurt, pepper (white) and salt. Gradually add in turkey-meat, celery and pasta. Mix well then transfer in covered container.
Chill ’til ready to serve.
>> Turkey Macaroni Salad Recipe
Kentucky BBQ Turkey Sandwich Recipe
Ingredients:
2/3 c of tomato catsup
2 c of grilled turkey
2/3 Tbsp of pepper (black)
2/3 tsp of salt
4 pcs burger buns; horizontally split & toasted
2/3 c of vinegar (white)
1 Tsp hot-pepper sauce
1 pc lemon; cut into 4
2/3 Tbsp of Worcestershire
Instructions:
Debone meat and slice to cubes. Afterward, in saucepan place over high-heat, mix vinegar, Worcestershire, pepper sauce, lemon, salt, pepper and catsup. Mix well, then boil.
Adjust heat, then simmer w/o cover for 30-35 mins. Fold turkey in and have it cooked for 5-7 mins ’til heated through.
Scoop a spoonful of BBQ mixture into bottom slice of hamburger buns. Cover w/ the other bun-half.
>> Kentucky BBQ Turkey Sandwich Recipe
Slow Cooker Turkey Breast Recipe
Ingredients:
1 pc of turkey breast fillet (4-5 lbs)
1/2 c of chopped parsley (Italian)
1 Tbsp of crumbled thyme (fresh or a tsp for dried)
1 Tbsp of lemon zest; grated
2 pcs of tart apples; cored, peeled, then chopped
4 pcs of leeks (medium, white part and light green); washed then thinly sliced
1 c of broth (chicken)
1/2 c of white wine (dry)
2 Tbsps of butter; softened
2 Tbsps of flour (all purpose)
Instructions:
Rinse the (turkey) breast then dry using a paper towel. Combine thyme, lemon zest, and parsley; rub above and inside skin; replace the skin then tie with (kitchen) twine.
Place the leeks and apples on a (slow) cooker. Top the meat with skin facing up. Sprinkle (lemon) juice and cover the cooker. Cook above low heat for 8-10 hours till tender. (3.5-4 hrs if above high heat)
Transfer the meat onto a platter; keep it warm. Brown for five mins inside the broiler to make skin brown. Let the meat rest for ten mins before slicing.
With setting on a high, beat wine and broth onto the juice inside the cooker. Combine flour and butter inside a bowl; add onto the cooker.
Cook while stirring frequently, uncovered, till bubbling and thick or about fifteen mins. Stir, then cook for one more minute. Serve the sauce beside the meat.
>> Slow Cooker Turkey Breast Recipe
Fruited Sweet Potatoes Recipe
Ingredients:
8 ozs of pineapple, crushed & drained
40 ozs of sweet potatoes (cooked); drained, peeled then mashed
1/4 c of bourbon
1/4 c of sugar (brown)
1/4 c of raisins (golden)
1/4 c of coconut; shredded
1/3 c of walnuts; chopped
1 tsp of salt
2 tsps of pumpkin pie spice
Cooking spray (vegetable)
Instructions:
Preheat the oven at (350 degrees F). Spray a casserole pan (or dish) with the (cooking) spray.
Combine potatoes, bourbon, pineapple, raisins, sugar, spice, salt, coconut, and walnuts; pour onto the pan. Bake for forty mins.
>> Fruited Sweet Potatoes Recipe
Indian Pudding with Nutmeg Ice Cream Recipe
Ingredients:
For the Ice Cream:
4 c of ice cream (vanilla, or frozen yogurt); softened slightly
1-1/2 tsps of nutmeg (ground)
For the Pudding:
2 Tbsps of butter (unsalted)
1/4 c of cornmeal (yellow)
1/4 tsp of salt
2 pcs of eggs (large)
1/2 c of molasses (mild-flavored)
2 Tbsps of sugar (golden brown)
2 Tbsps of sugar (white)
1 tsp of ginger (ground)
1/2 tsp of cinnamon (ground)
1/3 c of raisins (dark or golden)
3 c of whole milk
Instructions:
To make the ice cream, stir nutmeg on the ice cream and blend well. Cover it with aluminum foil then place inside the freezer. Preheat the oven at 300 degrees F. Grease am 8×8x2 inch casserole dish.
Mix together salt and cornmeal inside a large saucepan. Slowly add milk, save half cup, and whisk. Place above moderate heat, while whisking frequently, till it boils.
Afterward, reduce the heat and allow to simmer. Continue to simmer for about ten mins or till mixture becomes creamy and thick; stir frequently. Add butter and stir; take out from the heat.
Beat molasses, sugars, ginger, cinnamon, and eggs in a mixing bowl. Slowly add the hot mixture while beating continuously.
Add the raisins and mix well. Transfer the mixture onto the casserole dish and pour over the rest of the milk, do not stir.
Place the dish on a (roasting) pan with hot or boiling water. Bake for an hour and a half. Take out from the oven then let it cool for twenty mins. Serve pudding while warm and top it with ice cream.
>> Indian Pudding with Nutmeg Ice Cream Recipe
Holiday Potato Casserole Recipe
Ingredients:
1 c of butter (unsalted)
1 c of cheese (Cheddar); shredded
6 oz of softened cream cheese
1 pc of bell pepper (green, small); chopped finely
1 pc of scallion bunch; chopped finely
1/2 c of cheese (Parmesan)
1 tsp of salt
1/4 c of milk
2 ozs of pimiento (canned); drained
6 c of potatoes (large); peeled then quartered
Instructions:
Cook the potatoes inside (boiling) water for fifteen mins or till tender. Once cooked, drain then mash them. Add the butter then the cream cheese; use a mixer to beat thoroughly till smooth.
Add (1/2 cup) Cheddar, pimiento, bell pepper, green onions, Parmesan, milk, and salt; mix thoroughly.
Transfer mixture onto a greased 11×7-inch baking pan (or dish). Bake for 30-40 mins and sprinkle it with the rest of the cheese. Continue to bake for five more mins till the cheese has melted.
>> Holiday Potato Casserole Recipe