The Seven Days Of Thanksgiving Recipes

The Seven Days Of Thanksgiving Recipes

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One of my favorite things about this time of year are the fun TV specials like A Charlie Brown Thanksgiving…add the cooler air, and fun time with families – it’s all good!

Today I seem to be on a “planning ahead” theme…Black Friday and now, if you are hosting Thanksgiving, a simple plan to prep ahead so you aren’t running around like a maniac on a day that you too, should be relaxing and enjoying!

This list gives you a rough plan, you can easily swap out the recipes for the ones you normally use…but it helps break things down a bit. I hope it helps you!

It’s a theme party that I created for Tupperware parties this time of year when I was a Charter Director, so you will see a few specific products mentioned. If you decide you need any of them, sorry but I am out of the business…

The Seven Days Of Thanksgiving
Start this list 7 days before Thanksgiving and your holiday entertaining will go off without a hitch!

Day 1: Take out your Turkey to Thaw
Put it in your fridge, NOT on the counter overnight the day before. It takes a 15# bird five days to thaw in the refrigerator.
Assign one family member to make the cranberry relish, another to bring a hot vegetable dish, two to bring appetizers, and another to bring dinner rolls.
Delegating makes YOUR life easier and your budget’s!

Day 2: Make your pie crusts
(makes three 9-inch crusts)- Great for 1 fruit pie and one pumpkin/pecan pie)

3 cups flour
1/2 teaspoon salt
1 cup shortening
1 egg
6 tablespoons water
1 teaspoon vinegar

Place flour and salt in a MEDIUM Impressions or Wonderlier BOWL. Apply seal and shake to blend. “Cut” shortening into flour mixture until it resembles the size of small peas. In a QUICK SHAKE CONTAINER, combine egg, water and vinegar; shake till blended. Make a “well” (indention) in the dry ingredients and pour in egg mixture. Apply seal and shake vigorously till mixture forms a ball. Divide dough into thirds.

Use PASTRY SHEET and ROLLING PIN to roll one portion of dough to fit a 9-inch pie plate. Layer in 12 inch Round FreezeSmart between 2 sheets of waxed paper. Freeze. —You CAN skip this day if you want to make the quick microwave crust-less Pumpkin Pie.

Day 3: Make Sweet Potato Balls

1 (40 ounce) can sweet potatoes, drained
1/4 cup butter
salt to taste
3 cups crushed cornflakes cereal
3/4 cup real maple syrup
10 large marshmallows

Drain sweet potatoes and put into Mix ‘n Store Pitcher Plus. Mash the potatoes with butter or margarine. Salt to taste. Hand pat mixture into 3-inch diameter balls. Roll in crushed corn flakes. Place balls in 9×12 pan, cover and chill.

Day 4: Potatoes and Dressing


5 lb. potatoes, pared and quartered (9 lg.)
2 (3 oz.) pkg. cream cheese (you can use light)
1 c. sour cream (you can use light)
2 tsp. onion salt
1 tsp. salt
1/4 tsp. white pepper
2 tbs. butter

Cook potatoes in salted water. Drain well; mash. Add all ingredients. Can add milk if potatoes seem dry. Beat until smooth and fluffy. Place in Vent ‘n Serve. Cool and cover. Store up to 2 weeks. To serve: heat through in microwave. **I also like to add a pinch of nutmeg.

— If you want BOX potatoes, Here is how you dress them up:
Make according to Box directions BUT- only use ONE cup of the recommended water. For the rest of the water use 3 parts milk and 1 part sour cream. Stir in a dash of Nutmeg and ¼ tsp. Garlic Seasoning for every 2 cups of dried potato flakes that you use. Microwave as usual.

Make as you usually do or take 2 packages of Stove Top Stuffing, follow box instructions and make in Vent n Serve large Deep. To serve: heat through in Microwave. We like to take a mix and add diced apples, celery, walnuts and some cooked off sausage.

Day 5: Make your salad

In Thatsa Bowl cut up 3-4 tomatoes. Top with other cut up salad veggies of choice. Top with cut lettuce, put on 2 paper towels and then the seal. Refrigerate until ready to serve. Just add salad dressing, and toss to serve.

— If you want a Jell-O salad instead of a green salad…

Hawaiian Jell-O
1 cup hot water
16oz sour cream
6 oz pkg. Raspberry Jell-O
20 oz can pineapple-undrained.

Dissolve Jell-O powder in hot water. Whisk in sour cream, add pineapple (with juice). Pour into Jel-Ring mold and chill 2-3 hours.


1 lg. pkg. lemon Jell-O
1/2 c. fine grated carrots
1/2 c. finely cut half moon shaped celery
1/2 C. SMALL green peas
1 tsp. vinegar

Dissolve Jell-O per instructions, for firmer Jell-O omit 1/4 c. water. Add 1 teaspoon vinegar when Jell-O starts to firm up good, fold in veggies. Place small sprigs of celery leaves on top for garnish or parsley.


A beautiful contrast of red gelatin with apples and banana.
1 package (3oz.) Jell-O Black Cherry or Cherry Gelatin
Dash of salt
1 cup boiling water
3/4 cup cold water
1/2 cup diced apples
1/2 cup diced banana
1/4 cup chopped celery

Dissolve Jell-O Gelatin and salt in boiling water. Add cold water. Chill until very thick. Fold in remaining ingredients. Spoon into a 1-quart mold, 8-inch square pan, or dessert dishes. Chill until firm. Unmold. Makes about 3 cups, or 6 servings.

Day 6: Make your pies.

Remove pie crust from freezer and set on counter (on top of waxed paper) Takes about 5 minutes to thaw then you can line your pie plates, add apples or pumpkin pie mix and bake as usual.-ask me about a MAGIC Pumpkin Pie Party!

Plan B –  Impossible Pumpkin Pie

12 Oz. evaporated milk
¾ C sugar
½ cup buttermilk baking mix
2 TBSP margarine or butter
2 eggs
1 can (16oz) pumpkin
1 ½ tsp. Pumpkin pie spice
2 tsp. Vanilla

Combine all ingredients in your Mix-n-store pitcher and beat for 2 minutes by hand or 1 minute by mixer. Pour Mixture into Round Silicone Baking Pan and Microwave uncovered for 10 minutes at full power until edge is set. Reduce power to 50% and cook for an additional 4-6 minutes until the center is set. Cool, serve with whipped cream.

Day 7:Bake your Turkey

Place turkey in a TURKEY BAG and set on the rack in your Chef Series Roasting Pan…bake as normal. (a 12# bird should take under 2 hours)

***40 min before Turkey is done: remove Sweet Potato Balls, Pour maple syrup evenly over all balls. Bake for 25 minutes in the same oven as the turkey. Remove from oven put a marshmallow over each ball and bake for 15 more minutes. Heat up mashed potatoes, dressing and toss salad! EASY! Enjoy!

***Here is how you can make your Turkey in the microwave-the EASY way!

Turkeys should be cooked for 9 minutes per pound. An 8 pound turkey, would take a total of 72 minutes. Wash the turkey and pat it dry. Rub a mixture of butter, salt, paprika and gravy browning (Kitchen Bouquet).

Divide the cooking time into fourths.

72 minutes divided by 4 = 18.

Cover the bird with waxed paper and cook for the first 18 minutes. STOP. Turn the turkey a quarter turn onto its side and baste. Recover and cook 18 more minutes. STOP. Turn the turkey a quarter turn onto its front and baste. (remove drippings with baster to prevent microwaves from cooking juice instead of the turkey)

Recover and cook 18 more minutes. STOP. Turn the turkey a quarter turn onto its other side and baste. Recover and cook 18 more minutes. STOP. Rotate the bird onto its back, cover tightly with aluminum foil and let stand 25 minutes to complete cooking.

I hope these Thanksgiving Recipes of mine help you create the time to enjoy the holiday with your families.

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