Throughout November, colder weather and shorter days force us to spend more time indoors. Inevitably, our thoughts increasingly turn to the holidays. And eating. While a holiday mainstay in most households includes Thanksgiving Dinner, this article offers three Thanksgiving breakfast suggestions: one that could be served in place of dinner, another that complements dinner, and a third that’s, well, just awesome.
For a hearty Thanksgiving breakfast, with all the fall goodness of Thanksgiving dinner, try serving a breakfast of Turkey Hash with stuffing and cranberry sauce.
3 Tbsp cooking oil
1 pound of chopped cooked turkey
3-5 cups of cooked potatoes, diced
1 large onion, diced
4 cloves garlic, chopped
Salt and pepper to taste
Add oil to skillet on medium-high heat. Put all ingredients in skillet, save turkey. Cook, turning often until potatoes brown, usually about 15 minutes. Add chopped turkey, and cook until heated through.
For the complete Thanksgiving experience, in breakfast form, serve with stuffing and cranberry sauce.
Pancakes with Apple-Walnut Topping
For a breakfast that will complement Thanksgiving dinner, try Pumpkin pancakes with apple-walnut topping.
1/2 cup canned pumpkin (or baby food)
1 tsp. Pumpkin pie spice
11/2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1 cup milk
3 tbsp butter\
4 Apples, chopped
1/4 cup brown sugar
1 tsp (or more) cinnamon
1/2 cup chopped walnuts
Add flour, canned pumpkin, sugar, baking powder, milk, and eggs into a large bowl. Mix thoroughly to form batter. Scoop about 1/4 cup at a time and drop into skillet over medium heat. Knowing when to flip a pancake is an art; flip once.
For the topping, melt butter in a skillet over medium heat. Add the apples and cook until soft. Stir in sugar and walnuts. Serve warm.
Quiche with Bacon and Squash
No food exemplifies the awesomeness of hearty breakfast quite like quiche. To make a fall-themed quiche, add squash and bacon.
either store bought, or make your own
1 Cup Shredded Cheese, Mozzarella is our favorite
3 Large Eggs
1 Cup milk
1/2 Cup half and half
1 Cup squash, cubed
1 Small onion, diced onion
6 Thick slices of bacon, cooked and diced
2 Cloves of garlic, minced
Put pie crust in 9-inch pie pan. Cover the bottom of the pie crust with cheese.
Mix half and half, milk, and eggs. Whisk. Pour mixture into pie crust.
Add squash, onion, bacon and garlic to liquid mixture. For extra points, caramelize the squash, garlic, and onion in a skillet beforehand.
Bake at 350 for 30-40 minutes.