What is your favorite thanksgiving recipe?!


Question: what is your favorite thanksgiving recipe? please share it!!! I am wanting something new and delicious to share with my family


Answers: what is your favorite thanksgiving recipe? please share it!!! I am wanting something new and delicious to share with my family

A few of my favs!!!!

Sausage, apple, cranberry stuffing-----Very Yummy!!!

INGREDIENTS
1 1/2 cups cubed whole wheat bread
3 3/4 cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped
3/4 cup turkey stock
4 tablespoons unsalted butter, melted


DIRECTIONS
Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

Pumpkin bars--- good!

INGREDIENTS
3/4 cup butter
2 cups white sugar
4 eggs, beaten
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped walnuts

1 (3 ounce) package cream cheese, softened
1/3 cup butter, softened
1 teaspoon vanilla extract
3 cups sifted confectioners' sugar


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10x15 inch jellyroll pan.
In a large bowl, cream together 3/4 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin. Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; stir into the pumpkin mixture. Mix in walnuts. Spread evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, or until toothpick inserted near the center comes out clean. Cool completely before frosting.
In a medium bowl, mix together the cream cheese, 1/3 cup butter, and vanilla until smooth. Gradually blend in sugar, then beat until smooth. Spread over cooled pumpkin bars. Cut into squares.

Pumpkin, apple cobbler---- simple, & good.

INGREDIENTS
8 small Granny Smith apples - peeled, cored and sliced
3/4 cup pumpkin butter
1/2 (14 ounce) package pumpkin quick bread mix
4 tablespoons butter
sweetened whipped cream (optional)


DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the apples and pumpkin butter. Spread evenly in a 8 or 9 inch square baking dish. Pour the pumpkin bread mix into a bowl, and cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the top of the apples.
Bake for 45 minutes in the preheated oven, or until the apples are tender enough to insert a fork. Serve warm with whipped cream.

Sweet potato & turnip bake-----Yummy!!!!!

INGREDIENTS
1 pound turnips, peeled and cubed
4 sweet potatoes, peeled and cubed
2-1/4 teaspoons minced fresh ginger root
2 tablespoons reduced fat margarine
2 tablespoons white sugar
1 tablespoon and 1 teaspoon orange zest


DIRECTIONS
In a medium saucepan over medium high heat, cover the turnips and sweet potatoes with enough water to cover. Bring to a boil and cook until soft, about 15 to 20 minutes. Drain; transfer to a food processor and puree.
In a saucepan over medium heat, combine the ginger, margarine, sugar, and orange peel. Allow margarine to melt and mix ingredients together well. Add the puree and swirl together. Serve warm.

I love my mom's stuffing. She makes it with potatoes, summer savory, onions and mushrooms...I prefer portobello mushrooms...it's tasty and simple. She usually stuffs the turkey with some and then puts some more in the oven to bake with the turkey.

I personally love green bean casserole made with cambells cream of mushroom soup with little french's onions on top

Bake a butternut squash. Then scoop it out, and mash it up with some butter, honey, and curry.

My dressing is my family's favorite Thanksgiving item. I dice up the giblets and brown them with a pound of sage pork sausage. I add two cups of diced celery and a large diced onion and continue cooking until the celery is slightly tender and the onion is transparent. I season it with 1 t.salt, 1/2 t.pepper, 4 heaping T. poultry seasoning and extra sage, oregano. I use a lot of spice. I stir this into a large popcorn size bowl of cubed dried bread. I dry hamburger and hot dog buns for dressing as they tend to be a little sweeter then regular bread. I then stir in enough fat free chicken broth to moisten all well. When it is the right consistency I stuff my turkey and put it in the oven. When the turkey is done so is the dressing.

I would say the perfect roast turkey from Martha Stewart. It is continually basted in a wine/butter mixture and produces the absolute best browned skin and and the drippings produce the best gravy.

This is a very easy recipe to make and very tasty as well. Canned yams/sweet potatoes can be substituted for fresh, but the flavor is just not quite the same.

Kings Arms Tavern Sweet Potatoes

3-pounds sweet potatoes
?-cup light brown sugar, packed divided
3-tablespoons butter
5 teaspoons cinnamon
?-teaspoon nutmeg
?-teaspoon salt
1-cup milk

Preheat oven to 400o
Grease 1? quart casserole
Cook sweet potatoes in boiling salted water until done; drain peel and mash them.

Stir in all the remaining ingredients except 2 tablespoons of sugar.

Turn the mixture in to prepared casserole and sprinkle with remaining sugar.

Bake at 400o for 30 minutes.

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Lime Jell-O Mold

1 large box Lime Jell-O
8 ounces Cream Cheese - room temperature
1 can Crushed Pineapple - chilled
8 ounce container of Cool Whip

Drain pineapple saving liquid to use in Jell-O. Make Jell-O using the quick-set instructions replacing some of the cold water with the pineapple juice. Make sure gelatin is well dissolved. Place in fridge until semi-set. In a blender combine cream cheese and pineapple until well blended. Mix into semi-set Jell-O than fold in Cool Whip. Pour into a gelatin mold and refrigerate until set or over night. To serve, unmold onto a plate large enough for the mold.

the recipe for pumpkin pie that is on the can of Libby's pumpkin.





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