This weekend meal is set in stone. Baked mac n cheese, crockpot green bean casserole, homemade cranberry sauce, canadian butter tarts, pumpkin cheesecake, mini upside down orange or pineapple cranberry(definitely cranberry since i have several bags in the freezer) cakes and an orange pie(basically lemon meringue pie but with oranges) I think that's it for this weekend
Made [these green beans](https://www.staysnatched.com/instant-pot-southern-green-beans/) for thanksgiving once and it’s now a requirement to make every year.
Creamed corn!! I usually double this recipe:
- 14 oz frozen corn
- 8oz cream cheese
- 1/2 c butter
- 1/2 c milk
- 1 tablespoon of sugar
- salt and pepper to taste
High 2-4 hours or low for 4-6 hours
Crab Bisque
I made this up one day after eating crab bisque in a restaurant. I noticed that crab bisque can really taste different from one restaurant to another. The texture can be very thick or very thin. One might have a lot of crab showing and one might not.
The use of an immersion blender can make a huge difference (depending on your personal preferences).
A crockpot version is found in note # 5, below. I have prepared the bisque both ways. However? I prefer to prepare this bisque in a crockpot.
You can always change a recipe to meet your needs. This is a recipe I have made changes to over the years.
It has made so many special occasions really special in our family. And? Numerous requests for the recipe are received every time it is made.
This is the version I use the most.
Crab Bisque
Serves 4 - 6
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can cream of asparagus soup, cream of shrimp or cream of celery (or whatever creamy-type soup you like). I like the distinct flavor of the asparagus.
2 cups milk
1 cup light cream
3 (6 ounce) cans (or more) crabmeat, drained very well. Reserve some for a topping.
1 ¼ cups (cooking) white wine or sherry
2 teaspoons tomato paste (I used the paste to add the beautiful pink tinge. Also? Buy it in tube format (so that you don't have to open a whole can of tomato paste) for this recipe.
3/4 teaspoon old bay
Sweet n low (to taste - in case you prefer a sweeter taste)
1 teaspoon turmeric (I love turmeric so it's a personal preference. You can add more, or, if you don't want it? Leave it out).
Butter
Parsley
Cheveril
Bay leaf
[Bread Bowls](https://www.walmart.com/ip/747673827). See note 6.
Blend both cans of whatever "cream of" soup you prefer in a medium or large pot.
Stir in milk and cream.
Simmer over medium heat, stirring frequently (so milk and cream do not scorch).
When the boiling point is nearly reached, turn down the heat.
Flake the crab meat and add it to the soup.
Simmer an additional 5 minutes, then add cooking white wine or sherry.
Add a small amount of butter to the surface (optional) and sprinkle with chervil or parsley.
Add some of the reserved crab meat on each serving..
# Notes - Variations / Hints:
(1) You can use fresh or imitation crab (instead of canned crab). If using fresh crab, be sure to remove any sharp parts (shell pieces, etc.).
(2) Double up on the meat. I always use at least 5 cans (they are about the size of a small tunafish can). It depends on how much you want in your bisque - how "meaty" you want it.
(3) You can use different types of seafood or imitation crab. Or? Instead of crab, use lobster, clams, shrimp, salmon, or mussels (shells or no shells). For an exquisite "seafood bisque," combine all of the above. Use various seafoods - anything your family likes.
(4) For a low-fat version, do not use butter. Instead of milk and cream? Use non-fat milk.
(5) To prepare in a crockpot? Place everything in the crockpot (except for the cooking wine / sherry), stir thoroughly. Place on low for a few hours. The longer you cook, the better it tastes. Check to see if it's where you need it to be by tasting it. Add cooking white wine / sherry at the end.
(6) Prepare or purchase bread bowls for a unique serving option. Use the bread bowl link to see what type of bread is best. Slice a little off the top. Make a bowl shape. You will make the hole bigger as you go through the process. You could make a lid out of the top or leave it open. Remove as much or as little of the bread as you'd like. It's a personal taste and as you make more bread bowls? It becomes easier. Use the bread you have removed for bread pudding, croutons, stuffing, etc.
(7) If you'd like? You can use an immersion blender to make sure the bisque has a very smooth consistency.
(8) If the bisque needs to be thicker? Make a slurry. Start with 1 tablespoon of cornstarch / flour in a small bowl. Add 3 tablespoons of cold liquid and stir until a smooth paste forms. This is your slurry. Whisk the slurry into any hot, simmering liquid that you want to thicken.
I use this recipe for Thanksgiving. Once the Instant Pot is done it will switch to “keep warm” automatically, so no need to worry about temperature.[Instant Pot Mashed Potatoes](https://therecipewell.com/no-drain-instant-pot-mashed-potatoes/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=1055450062_49660470_237535)
I always spatchcock my turkey so I make [Crockpot Stuffing](https://www.spendwithpennies.com/crock-pot-stuffing/) (or dressing if you want to get technical; it’s only stuffing if you “stuff” it into the turkey, otherwise it’s dressing 🤷🏻♀️). This is the base recipe I use, and I’ve added mushrooms over the years and it’s so good. I also use a vegetarian stock because my sibling is vegetarian, I make it out of BTB garlic base and not chick’n bouillon cubes.
Oh and I just saw you have an instant pot too!! I make my mashed potatoes in the instant pot!!
5lbs potatoes, 2c liquid (stock or water), 8min high pressure, instant release.
Chop potatoes into uniform sizes, peeling is optional. Cook as mentioned above, then separate potatoes from liquid but save the liquid. Mash potatoes with a hand masher, I don’t skin so I like the bits of chunk. Turn instant pot to sauté and add 1c milk and warm it up. If it starts to boil turn sauté off and keep an eye on it.
Add 1-2 rounds of Boursin garlic and fine herb cheese to the milk and mix until melted. Slowly add in potatoes and stir to combine. Add cooking liquid to loosen up if needed (I usually do, and it helps save milk lol). Add up to 1 stick of butter as needed for taste. Salt pepper garlic powder onion powder to taste. It’s always a hit and even my family who is lactose intolerant love it!
Mushrooms with lots of garlic, wine and butter. We make it in the crockpot for Thanksgiving every year bc I want to stay away from any kitchen madness. Leftovers are a great addition to turkey soup!
Crock pot liners will save you lots of clean up time. When done cooking/serving, take out liner, wipe out the pot, wash the lid and you are done with clean up!
The turkey will need to rest for a little while. That's when the mac n cheese will go in the oven. It won't be cold when it goes into the oven. While the turkey is cooking I'll be cooking the mac and making the cheese sauce.
How about cornbread dressing with shredded turkey breast and gravy on top? Like a casserole bake? Serve with candied yams on the side.
I like this idea. Thx. I may do it with leftovers
I did [Kenji’s crock pot stuffing](https://www.seriouseats.com/slow-cooker-sage-sausage-stuffing-recipe) last year and it was a HUGE hit.
That sounds really good!
It’s fantastic tbh! Wish I had made more because it got destroyed
I don’t have a suggestion but can’t wait to hear peo0le’s ideas!
This weekend meal is set in stone. Baked mac n cheese, crockpot green bean casserole, homemade cranberry sauce, canadian butter tarts, pumpkin cheesecake, mini upside down orange or pineapple cranberry(definitely cranberry since i have several bags in the freezer) cakes and an orange pie(basically lemon meringue pie but with oranges) I think that's it for this weekend
What time shall I be there?
You had me at butter tarts❤️
😳wow, that’s a lot!
Also, [crock pot Mac and cheese](https://spicysouthernkitchen.com/slow-cooker-ultra-creamy-mac-and-cheese/) was also a huge hit for us.
I have found my people 🦃
Made [these green beans](https://www.staysnatched.com/instant-pot-southern-green-beans/) for thanksgiving once and it’s now a requirement to make every year.
I'll give it try
Creamed corn!! I usually double this recipe: - 14 oz frozen corn - 8oz cream cheese - 1/2 c butter - 1/2 c milk - 1 tablespoon of sugar - salt and pepper to taste High 2-4 hours or low for 4-6 hours
Crab Bisque I made this up one day after eating crab bisque in a restaurant. I noticed that crab bisque can really taste different from one restaurant to another. The texture can be very thick or very thin. One might have a lot of crab showing and one might not. The use of an immersion blender can make a huge difference (depending on your personal preferences). A crockpot version is found in note # 5, below. I have prepared the bisque both ways. However? I prefer to prepare this bisque in a crockpot. You can always change a recipe to meet your needs. This is a recipe I have made changes to over the years. It has made so many special occasions really special in our family. And? Numerous requests for the recipe are received every time it is made. This is the version I use the most. Crab Bisque Serves 4 - 6 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can cream of asparagus soup, cream of shrimp or cream of celery (or whatever creamy-type soup you like). I like the distinct flavor of the asparagus. 2 cups milk 1 cup light cream 3 (6 ounce) cans (or more) crabmeat, drained very well. Reserve some for a topping. 1 ¼ cups (cooking) white wine or sherry 2 teaspoons tomato paste (I used the paste to add the beautiful pink tinge. Also? Buy it in tube format (so that you don't have to open a whole can of tomato paste) for this recipe. 3/4 teaspoon old bay Sweet n low (to taste - in case you prefer a sweeter taste) 1 teaspoon turmeric (I love turmeric so it's a personal preference. You can add more, or, if you don't want it? Leave it out). Butter Parsley Cheveril Bay leaf [Bread Bowls](https://www.walmart.com/ip/747673827). See note 6. Blend both cans of whatever "cream of" soup you prefer in a medium or large pot. Stir in milk and cream. Simmer over medium heat, stirring frequently (so milk and cream do not scorch). When the boiling point is nearly reached, turn down the heat. Flake the crab meat and add it to the soup. Simmer an additional 5 minutes, then add cooking white wine or sherry. Add a small amount of butter to the surface (optional) and sprinkle with chervil or parsley. Add some of the reserved crab meat on each serving.. # Notes - Variations / Hints: (1) You can use fresh or imitation crab (instead of canned crab). If using fresh crab, be sure to remove any sharp parts (shell pieces, etc.). (2) Double up on the meat. I always use at least 5 cans (they are about the size of a small tunafish can). It depends on how much you want in your bisque - how "meaty" you want it. (3) You can use different types of seafood or imitation crab. Or? Instead of crab, use lobster, clams, shrimp, salmon, or mussels (shells or no shells). For an exquisite "seafood bisque," combine all of the above. Use various seafoods - anything your family likes. (4) For a low-fat version, do not use butter. Instead of milk and cream? Use non-fat milk. (5) To prepare in a crockpot? Place everything in the crockpot (except for the cooking wine / sherry), stir thoroughly. Place on low for a few hours. The longer you cook, the better it tastes. Check to see if it's where you need it to be by tasting it. Add cooking white wine / sherry at the end. (6) Prepare or purchase bread bowls for a unique serving option. Use the bread bowl link to see what type of bread is best. Slice a little off the top. Make a bowl shape. You will make the hole bigger as you go through the process. You could make a lid out of the top or leave it open. Remove as much or as little of the bread as you'd like. It's a personal taste and as you make more bread bowls? It becomes easier. Use the bread you have removed for bread pudding, croutons, stuffing, etc. (7) If you'd like? You can use an immersion blender to make sure the bisque has a very smooth consistency. (8) If the bisque needs to be thicker? Make a slurry. Start with 1 tablespoon of cornstarch / flour in a small bowl. Add 3 tablespoons of cold liquid and stir until a smooth paste forms. This is your slurry. Whisk the slurry into any hot, simmering liquid that you want to thicken.
Thx I might do this in the future
It's really great and so fun!
Mashed potatoes work well in a crockpot or instant pot.
Making them or just keeping them warm? If making do you have a good method with times and temps?
Here is a slow cooker recipe.[Slow Cooker Mashed Potatoes](https://amandascookin.com/crockpot-mashed-potatoes/)
I use this recipe for Thanksgiving. Once the Instant Pot is done it will switch to “keep warm” automatically, so no need to worry about temperature.[Instant Pot Mashed Potatoes](https://therecipewell.com/no-drain-instant-pot-mashed-potatoes/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=1055450062_49660470_237535)
You know, I’m sorry, but I never liked white meat.
I'm asking for side dish ideas or desserts
Let me think…
Marshmallow sweet potatoes?
I always spatchcock my turkey so I make [Crockpot Stuffing](https://www.spendwithpennies.com/crock-pot-stuffing/) (or dressing if you want to get technical; it’s only stuffing if you “stuff” it into the turkey, otherwise it’s dressing 🤷🏻♀️). This is the base recipe I use, and I’ve added mushrooms over the years and it’s so good. I also use a vegetarian stock because my sibling is vegetarian, I make it out of BTB garlic base and not chick’n bouillon cubes.
Oh and I just saw you have an instant pot too!! I make my mashed potatoes in the instant pot!! 5lbs potatoes, 2c liquid (stock or water), 8min high pressure, instant release. Chop potatoes into uniform sizes, peeling is optional. Cook as mentioned above, then separate potatoes from liquid but save the liquid. Mash potatoes with a hand masher, I don’t skin so I like the bits of chunk. Turn instant pot to sauté and add 1c milk and warm it up. If it starts to boil turn sauté off and keep an eye on it. Add 1-2 rounds of Boursin garlic and fine herb cheese to the milk and mix until melted. Slowly add in potatoes and stir to combine. Add cooking liquid to loosen up if needed (I usually do, and it helps save milk lol). Add up to 1 stick of butter as needed for taste. Salt pepper garlic powder onion powder to taste. It’s always a hit and even my family who is lactose intolerant love it!
Paula dean crockpot Mac and cheese without the eggs
Mushrooms with lots of garlic, wine and butter. We make it in the crockpot for Thanksgiving every year bc I want to stay away from any kitchen madness. Leftovers are a great addition to turkey soup!
Sounds like a plan. My grandpa and dad love mushrooms.
Crock pot liners will save you lots of clean up time. When done cooking/serving, take out liner, wipe out the pot, wash the lid and you are done with clean up!
How do you cook a turkey, and make the Mac n cheese?
The turkey will need to rest for a little while. That's when the mac n cheese will go in the oven. It won't be cold when it goes into the oven. While the turkey is cooking I'll be cooking the mac and making the cheese sauce.
Creamy corn casserole.
That's so yummy. I haven't made that in years.
I never had it until I met my fiancé 8 years ago. He puts jalapeño and sausage in it.
Pulled turkey sandwiches or add to a salad
I always do rhe sweet potatoes in the stock pot. Potatoes, maple syrup, brown sugar.
We always have Brussels sprouts in lemon butter sauce with chestnuts