Favorite Thanksgiving recipe

OK, I know it's early but I am hosting Thanksgiving for the 2nd time this year and I want a great menu. I wasn't too happy w/ my job last year. So, do you have any great recipes that you like to make/eat on Thanksgiving? I have a yummy sausage stuffing recipe that I'll post,but I have to find it!

Re: Favorite Thanksgiving recipe

My fave part of Thanksgiving is candied sweet potatoes. I brought this to work last year b/c i had to work on thanksgiving and everybody loved them. I don't have the recipe written down but I will try....

(this is for decent amount, maybe 12-15 people)

I boil 6-8 sweet potatoes, but just for about 10-15 minutes, not til really soft, just til you can easily put a fork into them. Remove from stove and drain water. Cover with cold water a few minutes. When they are not too hot to touch, I peel them (they peel easily with a knife) and cut them into about 1 inch slices. (I put them in 2 glass pyrex pie size plates)

For the sauce, i mix about 3/4 bottle maple syrup, 1/2 cup brown sugar and a few good sprinkles of cinnamon. Pour it all over the potatoes. I usually do all this the day before and refrigerate.

Before serving, I dot the top with butter and put in oven for about 15 minutes til hot. Then cover with mini marshmallows and put under broiler for a few minutes. Watch them carefully-they brown quickly and burn quickly too.

Re: Favorite Thanksgiving recipe

I love the corn bread stuffing I make every year. What I LOVE about this, is how the house smells when I'm cooking it.

1/2 loaves cornbread,
2 medium red onions, cut into 1-inch pieces
6 shallots (about 1/2 pound), cut lengthwise into sixths
5 leeks (about 1 pound), white and pale green parts only, halved lengthwise and cut crosswise into 1/2-inch thick pieces
3 celery ribs, chopped
1 cup packed fresh flat-leafed parsley leaves, chopped
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh thyme leaves
1 stick unsalted butter
3/4 pound vacuum-packed or canned whole chestnuts
3 1/2 cups chicken broth

Preheat oven to 325 degrees.
Cut cornbread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 20 minutes.

In a large heavy skillet cook red onions, shallots, leeks, celery, herbs with salt and pepper to taste in butter over moderate heat, stirring, until onion mixture is golden brown, softened, about 25 minutes.

If using canned chestnuts, rinse and drain. In a saucepan simmer vacuum-packed or canned chestnuts in 2 cups broth 15 minutes.

In a large bowl, toss together bread, onions, chestnut mixture, remaining 1 1/2 cups broth and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.

To cook all or part of stuffing outside poultry: In a shallow baking dish bake stuffing in preheated 325 degree oven 45 minutes (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).


I just make the cornbread for a mix.

Re: Favorite Thanksgiving recipe

MMMM they both sound so good! Thanks! Keep them coming

Re: Favorite Thanksgiving recipe

Green Bean Casserole

From: Campbell's Kitchen
Prep Time: 10 minutes
Bake Time: 30 minutes

Serves: 6



Ingredients:


1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions



Directions:



MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.

BAKE at 350°F. for 25 min. or until hot.

STIR . Sprinkle with remaining onions. Bake 5 min.

TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.

For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.

For a festive touch, stir in 1/4 cup chopped red pepper with soup.

For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans

Re: Favorite Thanksgiving recipe

I wasn;t a big fan of these until I made this recipe!

Brussels Sprouts with Bacon Recipe courtesy Rachael Ray


3 slices bacon, chopped
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
Salt and pepper, to your taste
1 cup chicken broth

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

Re: Favorite Thanksgiving recipe

Apple and Onion Stuffin' Muffins
Recipe courtesy Rachael Ray


Recipe courtesy Rachael Ray
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 stick butter, softened
1 fresh bay leaf, available in produce department
4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium to large yellow skinned onion, chopped
3 McIntosh apples, quartered and chopped
Salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed stuffing mix (recommended: Pepperidge Farm)
2 to 3 cups chicken stock, available in paper containers on the soup aisle
Preheat oven to 375 degrees F.
Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.
Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.

Re: Favorite Thanksgiving recipe

I'm plain & Irish. I personally love Creamed Onions.

1 jar Pearl Onions
1 cup flour
1/2 garlic clove minced
1 QT heavy cream

simmer on the stove until at a boil

SO GOOD!!

Re: Favorite Thanksgiving recipe

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.

Re: Favorite Thanksgiving recipe

Tangy Casserole Potatoes

12 medium size all purpose potatoes peeled & Halved
1/2 cup butter or margarine
8 oz cream cheese cut in small pieces
1 cup (8 oz) sour cream
2 tsp salt
1/4 tsp pepper
1/4 tsp paprika

Put potatoes & enough water to cover in a large pot on high heat. Cover & bring to a boil. Reduce heat to medium. Partially cover & cook at low boil 20 minutes or until tender. Drain & add cream cheese, remove from heat. Beat with a wooden spoon until cream cheese is melted & mixture fairly smooth. Mix potatoes w/mixer into butter mixture. Add sour cream, salt & pepper and beat until smooth. Spread evenly into a greased 13x9x2 baking dish or a shallow 2 1/2 casserole. Sprinkle with paprika. Cover & refrigerate over night or until cooking time. Remove from refrigerator 15 minutes before baking. Uncover & bake in preheated 350• oven for about 35 minutes until heated through & slight crust forms.

Re: Favorite Thanksgiving recipe

For an appetizer

Water Chestnuts & Bacon

Buy whole water chestnuts and wrap a half of a piece of bacon around it then skewer it with the thick round toothpicks. I like to grill them but you will need the grill thing to put them in or they would fall through the grill.

Then take ketchup add brown sugar and you can throw in some barbecue sauce or A-1 (I like to add Jack Daniels sauce to it) you can add cognac and mix it up.

Once the bacon is really crispy then baste in the sauce and keep grilling then you can pour sauce on the top not too much and heat in the oven for like 15 minutes at 350

Re: Favorite Thanksgiving recipe

there are so many I must try. I'm getting hungry now!

Re: Favorite Thanksgiving recipe

7 Layer Jell-o

I never had it until I had Thanksgiving at DH parent's. Now I can't have Thanksgiving without it. It is sooo yummmmyyyyy!!!!

1 sm box ea lime,orange,lemon & strawberry jello
2 c milk
1 c sugar
2 env unflavored gelatin
2 c sour cream
2 T vanilla

Dissolve lime jello in 1 c boiling water and add 1/2 c cold water. Pour into a 9x13" greased pan. Chill to set.
Boil milk, add sugar & mix til dissolved. Add gelatin dissolved in 1/2 c cold water. Add sour cream and vanilla. Beat til blended. Cool. Pour 1-1/2 c of this white mixture over set lime jello. Chill to set.
Prepare orange jello as you did the lime. Chill to set.
Continue with other flavors til done, putting some white mixture between each color layer.

Re: Favorite Thanksgiving recipe

Message edited 4/26/2007 12:23:24 PM.

Re: Favorite Thanksgiving recipe

My two favorites are the green bean casserole recipe that was already posted and this cranberry sauce recipe. I make it every year and it goes really fast!!

Make it the night before - should be refrigerated overnight.

20oz can of crushed pineapple
10oz can of mandarin oranges
1 bag of cranberries
1 box of Rasberry or Black Cherry Jello (any red Jello would be fine)

Boil cranberries until the pop. Drain.
Drain all canned fruit.
Mix 1 cup of boiling water with jello. Mix completely. Pour over fruit and cranberries.

Mix all together and put in refrigerator covered.

Re: Favorite Thanksgiving recipe

These sound great! This is my basic stuffing recipe except that I add some browned sausage and take out the mushrooms (we don't like them). This recipe calls to make it in the crockpot which is great because it frees up some oven space. I'm going to try it like this since I used to make it in the oven. I love this idea because I'm kind of obsessed w/ my crockpot!

INGREDIENTS
1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes (I use potato bread bubes)
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth, or as needed
2 eggs, beaten

DIRECTIONS
Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

Re: Favorite Thanksgiving recipe

Pumpkin Cheesecake! Yummy

Crust
1 1/2 cups graham cracker crumbs
1/3 cup butter or margarine -- melted
1/4 cup granulated sugar

Cheesecake
24 ounces cream cheese -- softened
1 cup granulated sugar
1/4 cup packed brown sugar
2 eggs
1 3/4 cups solid pack pumpkin
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons cinnamon
1/2 teaspoon ground nutmeg

Topping
2 cups sour cream -- room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract

Crust: Combine graham cracker crumbs, butter and sugar in a med. bowl. Press
onto bottom and 1" up side of 9" springform pan. Bake in preheated 350 degree
oven for 6-8 min. Do not allow to brown. Cool on wire rack for 10 min.

Cheesecake: Beat cream cheese and sugars in large mixer bowl until fluffy. Beat
in eggs, pumpkin and milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour
into crust. bake at 350 degrees for 55-60 min., until edge is set but center
still moves slightly.

Topping: Combine sour cream, sugar and vanilla in med. bowl. Spread over surface
of warm cheesecake. Bake for an additional 5 min. Cool on wire rack. Chill for
several hours or overnight. Remove side of springform pan before serving.



I usually skip the sour cream topping and just drizzle melted dark chocolate on top instead, MMMMMM

Re: Favorite Thanksgiving recipe

My Southern Version-Cornbread Stuffing

Crumbled Corn Bread (recipe to follow)
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
1 large green Bell pepper, Chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 tablespoon sage seasoning
1 tablespoon poultry seasoning
1 tablespoon thyme
1 sleeve of saltine crackers
5 eggs, beaten

Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery, bellpepper and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage,thyme and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

Cornbread Recipe:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.
Yield: 6 to 8 servings

Note: For a short cut and if you do not have that much time.....I have used Store bought 8 Corn Muffins from the bakery. I did this once when we flew in and spent thanksgiving at the IL's. I didnt want to take over the whole kitchen for many hours. It tasted just as good!

Another Note: I have also used Muffin Pans to bake the cornbread dressing. I like it like this b/c the top comes out crispier but yet the inside is moist.

Message edited 10/15/2006 12:07:43 PM.

Re: Favorite Thanksgiving recipe

I love Sweet potatoes and Yams.

I dont have a recipe per se. But, this is what I add.

Baked or Boiled Sweet Potatoes (peeled)
Baked or Boiled Yams (peeled)
melted Butter
Pecans
A splash of Orange Juice
Brown Sugar
Salt
Pepper
Cinnamon
nutmeg

Topping:
Mini Marshmellows

I mash the sweet potatoes and yams. I add the remaining ingredients. And Add the marshmellows on top and bake until marshmellow is melted slightly golden.

I like to serve them in Mini-pumpkins for presentation.

Message edited 10/15/2006 12:47:11 PM.

Re: Favorite Thanksgiving recipe

Re: Favorite Thanksgiving recipe

You keep layering them, put in the fridge between layers, once the last layer is set up you dump another on top. Make all the layers in advance and just leave on the counter that way they aren't boiling hot when you add to already set jell-o, about a 45 minutes between each layer. Time consuming don't start and 10 o'clock at night. Good luck if you have any other ?'s let me know

Re: Favorite Thanksgiving recipe

Anyone have a Turkey recipe?? I'm being brave by making Thanksgiving for the 1st time. I've never made a turkey before!

Re: Favorite Thanksgiving recipe

stuffing with chestnuts, yum yum

Re: Favorite Thanksgiving recipe

hi here is another sweet potato recipe its my familiy's favorite

sweet potatoes.....

2 cups of mashed sweet potatoes (or yams)
1/4 cup of sugar
2 eggs beaten well
3/4 of a stick of butter
1tsp of nutmeg
1tsp of cinnamon

-Mix well and pour in to a GREASED casserole dish
-put in to a 400 degree oven for 20-30mins

TOPPING-
3/4 cup of brown sugar
3/4 stick of butter
3/4 cup of crushed corn flakes
1/2 cup of chopped pecans

-Back in the 400 degree oven for 10 mins

Re: Favorite Thanksgiving recipe

I always make macaroni and cheese, but it's a little more gourmet than the typical Kraft, and it's really easy and goes over really well. I also make this a lot during the winter or in the summer when I have BBQ's....

This is doubled so I can serve about 10 people and the key to this recipe is LOTS OF CHEESE.

2 lbs elbow (or other small shaped) pasta
6-8 bars of cracker barrel cheddar cheese (I buy a few extra sharp, a few white cheddar to mix it up)
milk

Preheat over to 400

Boil and drain the pasta according to the package. Let it cool (or run cold water over it if you don't have the time).

Get a lasagna tray (pyrax recetangular tray) and layer the bottom with cheese then put a layer of pasta on top...keep layering until the pasta and cheese are all used up and end with the cheese on top.

Right before putting in the oven, pour about 1/2 cup whole milk in the pan. Bake on 400 covered with foil until cheese is melted and uncover for 15 minutes and let it the top get brown and crispy....

Enjoy!