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Nov 042015

Thanksgiving Turkey Meatloaf

Turkey meatloaf 002

Okay, I’m kinda early on the whole Thanksgiving thing, BUT, this is my day people and November starts the whole thing! Being born on this great holiday, I could eat turkey almost every day of the week. Husband on the other hand is not so enthusiastic :(  I do have to say though, I had to beat him out of the kitchen that night just so I would have at least a little left over for sandwiches the next day as he thought this simple, no-brainer recipe was just up his alley………..

I personally, liked it better cold the next day ( but you could warm it up if ya gotta) as the flavors seem to come together more to make an awesome tasting sandwich as it tastes like turkey and stuffing all rolled into one. The only thing missing that first night was some gravy since the meatloaf didn’t give me the necessary drippings needed and I did not want to use an alternative of thickened chicken broth, oh no not this old gram, give me the real thing! Oh hell, maybe after Turkey Day, I’ll make another one since Kenny did say I could make this any old time………….

5.0 from 1 reviews
Thanksgiving Turkey Meatloaf
  • 1 lb ground turkey
  • ⅔ cup dried bread chunks and crumbs, chunks about ¼ inch in diameter
  • ¼ cup diced onion
  • ¼ cup diced celery
  • 1 teas Bell's seasoning
  • 1 large egg
  1. Mix all ingredients well and place in a greased baking dish.
  2. Bake in a 350 degree oven for 1 to 1-1/2 hours depending on how you shape the loaf.

I did also serve this up with some homemade riced potatoes, baked acorn squash, cranberry sauce and of course, last but not least, crescent rolls for Husband. Just can’t get enough TURKEY and Kenny can’t get enough bread! Enjoy, enjoy and come back soon!

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Apr 212015

                           Brussels Sprouts With Creamy Bacon Onion & Celery Sauce



Well by now, you all know Kenny and I’s love of Brussels sprouts and I have not found a way to fix them yet that we do not love. The only thing I do avoid is adding nuts as husband is not fond of nuts when mixed in certain foods and I on the other hand can eat them in about any recipe! I still think our favorite though is the shredded sprouts with the bacon and that’s why I added bacon to this older recipe from the 60’s in my Favorite Recipes From America. Onions were also not mentioned, hence add onions as we love them too! And then you serve them in this  cream sauce and it just adds even more delish to this dish…………

Brussels Sprouts With Creamy Bacon Onion & Celery Sauce
  • 4 slices of bacon
  • 2 quarts Brussels sprouts
  • 2-1/4 cups of water
  • 1 teas salt
  • ¾ cup diced onion
  • ¾ cup diced celery
  • 4 tbsp butter
  • 2 tbsp bacon grease
  • 6 tbsp flour
  • Milk
  • ½ teas white pepper
  1. Cook bacon until crisp, drain and crumble, reserving 2 tablespoons of the drippings.
  2. Trim off bottom of Brussels sprouts and remove any discolored leaves; cut x in stem part for more even cooking.
  3. Steam sprouts until desired tenderness, drain and set aside.
  4. Add the salt to the 2-1/4 cups water, bring to a boil and add the celery and onions, cook until tender, drain and reserve water.
  5. Melt the butter with the bacon drippings and blend in the flour.
  6. Combine the celery water with enough milk to measure 3 cups and slowly add to the flour mixture.
  7. Cook until smooth and thick, stirring constantly.
  8. Add the celery, onion, bacon, pepper and Brussels sprouts and continue to heat for a few minutes to reheat the veggies.

For this recipe, I cut it in half as it is just Kenny and I and even then I had some a little leftover….Hope you enjoy!

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