A No-Cook Thanksgiving Dinner Menu

Thanksgiving Day is generally celebrated with a feast, however in many areas of the United States Thanksgiving Day may have warm or even hot weather. Many southern hosts and hostesses are forced to choose between preparing a traditional feast and keeping their homes a comfortable temperature for guests.

The solution may be a no-cook Thanksgiving menu. No-cook doesn't mean that only cold food is served, no-cook cooking is about controlling heat. Using certain methods and appliances, like the microwave, allows creation of complete no-cook menus that add little heat to the house. An added benefit to no-cook cooking is that no-cook dishes are often quick and easy to prepare.

No-Cook Thanksgiving Menu for 8

Packaged Dinner Rolls (heating not required)

Green Salad (1 bag salad and choice of dressing)

Zesty Orange Cranberry Sauce or chilled canned cranberry sauce

Turkey Cutlets with Pan Gravy

Packaged stuffing (follow microwave directions)

Baked potatoes (cook in microwave)

Green Bean Casserole (follow microwave directions)

Canned Corn (microwave drained corn for 2-3 minutes on high)

No-Bake Pumpkin Cheesecake

Zesty Orange Cranberry Sauce Recipe

• 1 bag fresh whole cranberries
• 2 Tablespoons frozen orange juice concentrate, thawed
• 1 Tablespoon fresh orange or lemon zest
• Pinch of salt (optional)
• ¼ tsp or less cayenne or chipotle pepper powder

1. Combine all ingredients in food processor bowl. Chop the mixture until cranberries are finely diced.

2. Refrigerate mixture in a tightly sealed container for a minimum of 4 hours. Serve chilled.

Turkey Cutlets with Pan Gravy Recipe

• 2 pounds turkey breast cutlets
• Organic seasoning blend
• Extra virgin olive oil, for sautéing
• 3 cups chicken broth
• Salt and pepper, to taste
• 1 Tablespoon cornstarch
• 1 Tablespoon water

1. Heat a large skillet over medium high heat. Season turkey with seasoning blend, salt and pepper. Add enough olive oil to coat the pan.

2. Brown cutlets in batches, 2 minutes on each side, remove to a plate and repeat, adding oil with each batch, until all the cutlets are browned.

3. Add stock to empty pan. Mix cornstarch and water and whisk into simmering broth. Reduce heat to medium low and slide turkey back into pan to finish cooking.

No-Bake Pumpkin Cheesecake Recipe

• 1 (5 ounce) package instant cheesecake flavored pudding mix
• 1 (15 ounce) can pumpkin
• 1 cup milk
• 1/2 Tablespoon pumpkin pie spice
• 1 cup frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust

1. In a medium bowl, slowly stir together pudding, pumpkin, milk, and spices.

2. Fold whipped topping into the mixture. Spoon filling mixture into the graham cracker crust.

3. Refrigerate pie for at least 2 hours or until ready to serve. Serve with remaining whipped topping.