With Thanksgiving quickly approaching, finding the time to cook can be almost impossible. With these quick Thanksgiving Day brunch recipes there will be more time to spend with the family instead of in the kitchen. Gather the ingredients the day before Thanksgiving to ensure the freshest food possible and opt for a buffet style brunch.
Thanksgiving Day Brunch Tips
Cooking a whole turkey can take more time than is available. At the grocery store, look for fresh turkey breast instead of frozen whole turkeys. Cooking time will be cut down drastically. If cooking any type of turkey seems impossible, call around to different delis or restaurants that may cook whole turkeys to sell.
Thanksgiving Turkey Pop-Over Recipe
Shred 3 cups of cooked turkey into a medium bowl. Preheat oven to 375 degrees.
1 medium onion, chopped
1/4 cup drained, sliced mushrooms
1/4 cup green peppers, diced
11/4 cup grated or shredded mild cheddar cheese
Saute onions, mushrooms, and green peppers in skillet with 1 tablespoon of olive oil. Add salt and pepper to taste. Open a package of canned biscuits or croissants. Unroll croissants and separate onto a pan sprayed with non-stick cooking spray. Mix together sauteed ingredients, turkey, and cheese. Spoon about one tablespoon of mixture into center of croissant. Pull all corners together and pinch to seal. Bake in oven until golden brown. If desired, add cream cheese to mixture for a more creamy texture. Serve warm.
Serve leftover turkey sliced or torn into pieces on a platter for those who want the traditional Thanksgiving turkey or keep in the refrigerator to serve at dinner.
Quick Thanksgiving Macaroni Salad Recipe
The day before Thanksgiving whip up this quick macaroni salad recipe. It can be served cold making it a perfect make-ahead side dish.
1 box small shell shaped macaroni
1 small jar real mayonnaise
1/2 medium onion
1/2 green pepper
1 small cucumber
salt, to taste
Cook macaroni as package directs. As the macaroni cooks dice onion, green pepper, and cucumber. Drain macaroni and rinse in cool water. Add 3/4 jar of mayonnaise and stir. Add all other ingredients mixing well. Cover and place in refrigerator. Before serving the next day add the other 1/4 jar of mayonnaise and stir. Serve cold.