Nothing beats homemade Mashed Potatoes and made from Scratch Gravy! Here are our families tried and true recipes that are sure to satisfy your Thanksgiving guests! This is just one of all recipes I've shared on this blog of our family tested recipes!
Homemade Mashed Potatoes RecipeI figure you need 1 1/2 medium potatoes per person. So make sure to double, triple, or quadruple this recipe depending on how many guests you are having.
- 6 potatoes, peeled & cubed
- ½ cup milk
4 TAB butter
- salt & pepper
Note: Theses are great the second day when made into potato cakes.
Made from Scratch – Grandma’s Homemade Gravy Recipe
My Grandma was the best cook. She knew how to make meat, potato, gravy, cinnamon rolls, pies and all those old timey favorites better than anyone else I know.
I still remember when I was in about 6th grade and we went to my Grandma’s house. My Dad told me I needed to learn how to make gravy from Grandma. I guess my Grandma had tried to teach my Mom lots of times, but it just wasn’t her thing. Well, lucky for my Dad, husband, children, and hopefully someday grandchildren – it stuck with me. I can make Grandma’s gravy. And let me tell you there is nothing like homemade gravy. And it really is quite simple!In a large skillet make a rue by melting 4 TAB butter over low heat. Add 4 TAB all purpose flour and stir over medium heat using a whisk until it is lightly browned.
This gives it a good flavor and takes the “paste” flavor out of it.
Now turn it off until you are ready for the next part. You need 2 cups of liquid. Start off with what is going to give it flavor - your turkey, beef, or sausage drippings from the bottom of the pan. You need at least 1/2 cup. Now add enough water to get to 2 cups. Pour into your flour slowly, whisking constantly to get a thick liquid.
Keep adding water as needed over low heat to get the consistency of gravy you like. Serve warm.
Note: Any leftovers will become “solid” and must be refrigerated, but will loosen up when warmed again.
My Mother-in-Law’s Angel Roll RecipeThese rolls look like the crescent rolls you get from a can, but taste Oh, so much better! The best part is you start them the night before so they rise while you sleep and then they rise a 2nd time in the morning while you are at church or in this case, prepping your Thanksgiving meal.
For some reason I’ve never picture these! Yikes! I’ll get pictures this year and add them to this post later!
- 1 package dry yeast
- ¼ cup warm water
- 1 cup scalded milk
- 2 eggs
- 1/2 cup sugar
- 1 teas salt
- 1/2 cup vegetable oil
- 4 cups all purpose flour
Combine yeast in warm water and allow to get puffy for 5 minutes untouched. Next, in a mixer beat eggs, sugar, salt and warm (not hot) milk. Stir in yeast mixture and oil. Add flour & stir. Let sit covered overnight. (Note: You can hurry recipe by adding 2 packages yeast & mixing in the am & making at noon).
Day of: (2nd Rise)
Following day, put dough on floured board, turn several times & divide into 2 parts. Do not work flour into dough – the less extra flour you use the moister the rolls will be. Roll each part out like a large pie. Cut each large circle into 16 wedges.I like to use a pizza cutter. Now roll each 1/16th section from wide edge to thin edge – making a crescent roll. Spray cookie sheet with Pam and place rolls 12-16 per cookie sheet. I know they look small now, but they will double! . Set aside and let rise until after church (about 4 hours).
Bake rolls at 375 F in a preheated oven for about 10 minutes. You want them to be lightly browned on the top, but don’t overbake. Allow to cool 2 minutes on the cookie sheet and serve warm. They will keep fresh for up to 5 days in an Ziploc bag. YUM!
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