These recipes don't all meet classic "Lazy Vegetarian" standards, but they are relatively quick and easy for a Thanksgiving meal. I make the pumpkin pies and cranberry sauce the day before, and do all the prep work for the stuffing ahead of time as well, cutting down considerably on hands-on time on the day itself. Frozen vegetables and refrigerated bread dough make everything come together quickly for the big dinner.
Menu
- Broccoli coleslaw salad
- Lima beans
- Corn with butter sauce
- Crescent rolls
- Mashed potatoes (instant)
- Sherry's Thanksgiving Dressing (recipe below)
- Grandma Edgecombe's Cranberry Sauce (recipe below)
- Pumpkin pie
- White grape raspberry juice
Sherry's Thanksgiving Dressing
1 (8 oz.) pkg. Pepperidge Farm herbed bread cubes
1/2 (42 oz.) can Fri-Chik, diced OR 1.5 (12.5 oz.) cans
3 celery ribs, chopped
2 medium onions, chopped
1/2 cup fresh parsley, chopped
2 eggs
3/4 cup hot water
1/4 lb. margarine, melted
FriChik liquid (optional)
Saute onion and celery in vegetable oil or margarine until soft and translucent. Combine in large bowl with all remaining ingredients, adding bread cubes last. Place loosely in a 9x13 casserole (sprayed with cooking spray) -- don't pack too tightly!
To make ahead, bake at 325 for 30 minutes, then refrigerate or freeze. Before serving, thaw 24 hours in refrigerator, then bake 20-30 minutes at 325. OR, to prepare immediately, bake 45 minutes at 325.
While dressing is baking, fry up remaining 1/2 can of Fri-Chik. Arrange on top of dressing before serving.
Grandma Edgecombe's Cranberry Sauce
2 cups cranberries (1/2 lb.)
1 orange, plus 1/4 of its peel (grated)
3 med. apples
1 cup sugar
Chop together in food processor and refrigerate several hours or overnight. The flavor improves the longer it stands, though you may also wish to add Fruit Fresh to prevent apples from browning if you won't be serving it immediately.
*Fri-Chik contains milk and egg whites, making the dressing lacto-ovo. Grandma's cranberry sauce is vegan, though!
