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Lauren
Very Happy!
Member since 10/06 3917 total posts
Name:
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Re: Favorite Thanksgiving recipe
Posted by Marybeth222
Cornbread Casserole
1 box of Jiffy corn mix
1 can corn
2 eggs
1 can cream of corn
1 cup sour cream
1 stick of butter
Spray bottom of casserole dish with Pam. Mix all ingredients (add butter last). Cook for 1 hour at 350.
THIS IS REALLY GOOD!!! I HAVE MADE IT BEFORE!!! GOOD RECIPE!
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Posted 10/19/06 6:36 PM  |
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Long Island Weddings
Long Island's Largest Bridal Resource |
cj7305
=)
Member since 8/05 12296 total posts
Name:
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Re: Favorite Thanksgiving recipe
Here is my recipe for creamed spinach. I will definitely be making this. So not lowfat, but MMMM! Honestly you probably could lower the fat pretty easily.
Creamed Spinach
5 Tbls. butter OR margarine - divided
1/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1 dash ground nutmeg
1 cup half and half cream
4 oz. cream cheese - low-fat okay
(2) 10 oz. pkgs. frozen chopped spinach - cooked in microwave
1/4 cup grated Parmesan cheese
-In a saucepan over medium-low heat, melt butter 3 Tbls. butter; stir in flour, salt, pepper, and nutmeg; slowly whisk in cream; stir in cream cheese.
-Stir spinach into creamy mixture; return to medium heat; heat, stirring often, until warmed throughout.
-add s &p & garlic powder
-Remove from heat; fold in Parmesan.
Message edited 11/6/2006 5:56:27 PM.
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| Posted 11/6/06 5:53 PM |
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cj7305
=)
Member since 8/05 12296 total posts
Name:
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Re: Favorite Thanksgiving recipe
BUMP
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| Posted 11/7/06 10:25 PM |
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Arodisi
"My 3 Sons!"
Member since 3/06 3515 total posts
Name:
KT
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Re: Favorite Thanksgiving recipe
Posted by Buttafli1277
Anyone have a Turkey recipe?? I'm being brave by making Thanksgiving for the 1st time. I've never made a turkey before!
my sister made this turkey last year...everyone loved it!
Turkey with Herbes de Provence and Citrus Recipe courtesy Giada De Laurentiis (Everyday Italian)
1 (14 to 15-pound) turkey, neck and giblets reserved
1 orange, cut into wedges
1 lemon, cut into wedges
1 onion, cut into wedges
6 fresh rosemary sprigs
6 fresh sage sprigs
6 fresh oregano sprigs
7 tablespoons unsalted butter
2 tablespoons herbes de Provence
1 tablespoon olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
6 cups canned low-salt chicken broth (approximate amount)
1/3 cup all-purpose flour
To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.
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| Posted 11/7/06 10:26 PM |
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Re: Favorite Thanksgiving recipe
for those hosting...
how do you make all these great side dishes while the turkey is cooking?
I feel like I never have enough room!
Even the top of the stove is filled, I re-heat the stuffing on the BBQ!
I need another kitchen LOL
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| Posted 11/9/06 1:49 AM |
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cj7305
=)
Member since 8/05 12296 total posts
Name:
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Re: Favorite Thanksgiving recipe
Posted by -DonnaMarie-
for those hosting...
how do you make all these great side dishes while the turkey is cooking?
I feel like I never have enough room!
Even the top of the stove is filled, I re-heat the stuffing on the BBQ!
I need another kitchen LOL
OMG I hosted for the first time last year and this was the biggest problem!! I don't have a huge kitchen or dining room, and i felt like by the time I heated one thing it got cold by the time the next thing was heated!! I'm not sure what I'm going to do. Wow, i never thought to use the BBQ, does it work? I am going to try to utilize my crockpot this year for one side dish and use my microwave and toaster oven as well. I actually thought about doing chaffing dishes also this year because I set it up like a buffet anyway since my dining room table isn't that big. I tend to make almost all my side dishes the night before and I think most of them taste better that way anyway. This is a big help.
Message edited 11/9/2006 5:00:42 PM.
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| Posted 11/9/06 4:59 PM |
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cjb88
Little Brother
Member since 5/05 3540 total posts
Name:
C
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Re: Favorite Thanksgiving recipe
This is my FAVORITE THanksgiving recipe!! Make it the night before!!
Thanksgiving Cranberry Jello Mold
1 can whole cranberry sauce
1 can crushed pineapple
box frozen strawberries
1 cup walnuts
1 small box blackcherry jello
Melt cranberry sauce over stove top and cool.
Drain both pineapple & strawberries
Dizzolve Jello in 1 cup of boiling water.
Mix everything together & chill overnight!
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| Posted 11/10/06 10:58 AM |
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