Are you ready for Thanksgiving. Jim and I sure are and this week we chatted about what bourbons we will drink as well as some of our favorite dishes that day. Guaranteed there is just a little Wild Turkey in this episode.

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Let’s start with that smoked Turkey that I love so much.

Smoked Turkey (Pellet Smoker)

  • 12 pound turkey
  • Bag of oranges, apples or onions
  • 1 jar of Cajun Injector Roasted Garlic and Herb Injectable Marinade
  • 1 injector
  • 1 spay bottle
  • 1 gal Apple cider
  • Tony Chachere’s Creole Original Seasoning

Take turkey and remove anything inside the cavity. Inject the turkey all over ensuring even coverage. Cut your onions, apples or onions into quarters and stuff inside cavity. Rub the entire turkey with generous amounts of seasoning. Smoke turkey for 11 hours at 190-200 degrees spaying it with apple cider every hour. Turn smoker up to 350 for 1 hour and smoke until Turkey hits an internal temperature of 175.

Slice and serve.

Green Beans and Bacon

  • 2 1/2 pounds green beans, trimmed
  • Kosher salt
  • 1/2 pound bacon, roughly chopped
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1/2 cup chopped toasted pecans
  • Juice of 1/2 lemon
  • Freshly ground pepper

Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry

Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper and serve.

Sweet Potato Casserole

  • 4 cups of sweet potatoes cubes
  • 1/2 cup white granulated sugar
  • 2 eggs beaten
  • 1/2 tsp salt
  • 4 tbsp butter softened
  • 1/2 cup milk
  • 1/2 tsp vanilla extract

topping:

  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 3 tbsp butter softened
  • 1/2 cup chopped pecans

preheat oven to 350 degrees

Cook, drain and mash sweet potatoes. In a large bowl combine potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth, transfer to 9×13 pan. In a medium bowl, mix sugar and flour. Stir in butter and pecans. Sprinkle topping over mixture in 9×13 pan, back for 30 minutes and serve.

Pink Salad

  • 1 large box of sugar free strawberry jello
  • 8 oz crushed pineapple
  • 1 can of fruit cocktail drained
  • 16 oz cottage cheese
  • Chopped pecans
  • Mini marshmallows
  • 1 large tub of whipped cream

Mix all ingredients in a large bowl, refrigerate and serve.

Corn-a-roni

  • 15 oz Can whole kernel corn
  • 15 oz can creamed corn
  • 8 oz Velveeta cheese (cubed)
  • 1 stick butter (cubed)
  • 1 cup of elbow macaroni

Combine ingredients in a 9×13 pan. Bake for 35 to 45 minutes at 350 degrees or until macaroni noodles are tender. Stir and serve.

Bourbon Ham Glaze

  • 1/4 cup bourbon
  • 1/4 cup bourbon maple syrup
  • 1/4 cup brown sugar
  • 1/4 cup ketchup
  • Pinch of salt

Combine ingredients in sauce pan and bring to boil. Reduce heat to simmer and stir until reduced to desired thickness. Glaze over ham while warming and before serving.

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