What else do u serve for Thanksgiving dinner besides the Turkey and ham.....?!
Answers: Please give me all the sides that u serve and if possible the recipe too. thank u in advance....
I change my menu yearly. We do not eat Turkey, so here is what I am making this year, some of it is healthy some of it isn't...
Main Dishes:
Hennessey Glazed Ham
Apple Stuffed Chicken
Apple, Sausage and Cranberry Cornbread Stuffing
Potatoes o' Gouda (Potatoes a' gratin with Gouda)
Green Bean Casserol (fresh grean beans w/heavy cream sauce)
Cheesey Corn
Garlic Cheese Bisquits
Chicken Gravy
Finger Food/Relish Tray:
Button Mushrooms (sauted in garlic and butter)
Deviled Eggs
Artichoke Hearts (rosemary and garlic steamed)
Bruscetta (Mozzerella, balsmic vinegar, fresh basil and Roma Tomatoes on lightly toasted toast points)
Whole cranberry sauce
Dessert:
Creamy Pumpkin Cheesecake
Amarretto Chocolate Pecan Pie
Granny's Divinity.
If you want a recipe, you can e-mail me at phluttr_bye@yahoo.com type recipe in subject line....
Lasagna and/or Macaroni and cheese. Collard greens or spinach. Either Pecan, sweet potato or pumpkin pie, and candied yams. We'll actually that's what my mom cooks. LOL.
You could make a roast beef. Or a different type of turkey like barbeque or fried. There's also many diffrerent side dishs and deserts that could be made. like mac and cheese, greens, corn bread, dressing, chitterlings, yams. I'm getting hungry.
Stuffing, Green Bean Casserole, corn, rolls, and pie
corn pudding
green bean casserole
stuffing
wild rice
mashed potatoes
sweet potato pie
I love Thanksgiving!
Corn Bread
Candied Yams
Stuffing
Rice
Green Bananas (we're Latinos)
Green Bean Casserole
Lasagna
Mashed Potatoes
Pumkin Bread, Pies, cheesecakes, spinach dip, other deserts too.
The usual sides and sometimes a small chunk of prime rib as well.
Dressing, sweet potatoes, greenbeans amondine, scalloped pineapple and vidalia onion spoonbread, whipped potatoes, gravy, and always have fresh veggies and some kind of cranberry relish. Making a good port wine cranberry relish this year and sweet potato biscuits with applebutter I canned..
Pumpkin/gingerbread trifle, sweet potato pie, pecan pie, and red velvet cake.
Asparagus with cheese sauce, whipped candied yams, cornbread dressing, bread stuffing, oyster cranberry stuffing, mashed potatoes, green peas, lime jello mold, giblet gravy, braised carrots, cranberry sauce, relish plate......that was my menu from last year (yes, three different kinds of stuffing, picky eaters here). Dang it, now I'm hungry. Good luck.
stuffing
mashed potatoes and gravy
sweet potatoes
green bean casserolle
hot rolls
cranbery sauce
olives and pickles
Snacks while cooking main course: Veggie Tray, Beef & Cream Cheese Ball, Cheddar Cheese Ball, Dill Dip & Pumpernickel Bread and Deviled Eggs
Main Course: Turkey w/Stuffing, Mashed Potatoes w/ Turkey Gravy, Green Beans, Yams, Broccoli Cheese Casserole & Rolls
Dessert: Pumpkin Pie, Apple Pie, Hawaiian Wedding Cake & Brownies
Yummm!!!!
Dressing, Rolls, Green Beans, Sweet Potato Casserole, COrn Pudding, Deviled Eggs, Apple Dumplings
Gravy YUM!
Hello,
When I had my family here for Thanksgiving I usually served a baked turkey with sausage cornbread dressing, on the side, not stuffed in the turkey. I also had chilled and sliced canned cranberry sauce, sliced and cut with cookie cutters, sweet potato souffle, and usually green beans with new potatoes, rolls and ice tea and coffee.
I have a good recipe for the dressing, and also for the sweet potato souffle if you want it. A newer version of the sweet potato souffle is now used with a pecan topping, but mine is the old fashioned one with a topping of miniature marshmallows.
laney843@yahoo.com
Most people no longer want to spend the whole day cooking. There are two ways to do this:
Go to your supermarket's deli and ask if they are going to cook the whole meal for families. This is the turkey and side dishes. And the dessert. You pay one price and pick up the dinner Thanksgiving morning.
Here is what my husband and I do:
Have the deli roast a chicken for us (don't care for turkey);
Stove top dressing (in a box);
Gravy in a jar (usually near the soup section);
S&W canned sweet potatoes with brown sugar and cinnamon already added. Delicious;
Canned green beans (heat for 15 to 20 minutes on low, covered with lid);
Canned black olives;
Canned cranberry sauce;
DEVILED EGGS recipe:
6 eggs
1/4 tsp prepared mustard
1/8 tsp dill
3 tbsp mayonnaise
1/8 tsp white pepper
1/8 tsp paprika
1/8 tsp salt
1-2 tsp milk
Place eggs in a pan and cover with water. Boil eggs for about 4 minutes.
Remove from heat and place in ice water. Let cool down to room temperature.
Peel under cold running water. Slice eggs in half. Place egg whites on a plate or serving tray rinsed and dried.
Mash egg yolks with a fork and add all ingredients except for paprika.
If desired, you can add more mayonnaise with a little bit of milk (small amounts at a time, as you can always add but not take out or you'll end up boiling another egg or two.. lol..)
Fill each half about a teaspoon and sprinkle with paprika. Cover and refrigerate up to 24 hours.
Makes about 6 servings. Be creative, top with bay shrimp, anchovies, or add some of your favorite spices.
We usually have two pies. Here are a few that you can bake OR you can buy frozen pies and let them thaw over night in the fridge.
Pies:
Mince-meat pie recipes on right hand side:
http://allrecipes.com/HowTo/Holiday-Baki...
Plum pudding:
http://www.epicurious.com/recipes/food/v...
Frozen Penut Butter Pie (our favorite):
http://www.cooks.com/rec/view/0,1937,151...
Chocolate Pecan Pie:
http://allrecipes.com/Recipe/Chocolate-P...
Blueberry Pie:
http://allrecipes.com/Recipe/Blueberry-P...
Cherry Cobbler:
http://allrecipes.com/Recipe/Cherry-Cobb...
Peach Cobbler:
http://allrecipes.com/Recipe/Peach-Cobbl...
These are all tried & true recipes that were handed down to me!! All Very Good!!!!
Prime rib roast---serves 16
INGREDIENTS
3 teaspoons grated fresh ginger root
1/3 cup orange marmalade
6 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon hot pepper sauce
1 tablespoon mustard powder
1 cup beer
1 (8 pound) prime rib roast
1/4 cup olive oil
ground black pepper to taste
DIRECTIONS
Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.
Preheat oven to 400 degrees F (200 degrees C).
Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.
Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.
Roasted duck with apple stuffing---servers 8
INGREDIENTS
2 (4 pound) whole duck
salt and pepper to taste
2 teaspoons poultry seasoning
1 tablespoon butter
1/4 cup and 2 tablespoons chopped onion
10 stalks celery, chopped
6 cups peeled, cored and chopped apple
6 cups cornbread crumbs
2 tablespoons olive oil
DIRECTIONS
Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning.
Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).
Preheat oven to 350 degrees F (175 degrees C).
Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish.
Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)
Baked cornish game hens---serves 8
INGREDIENTS
4 Cornish game hens
1 cup melted butter
1 onion, chopped
1 stalk celery, chopped
1/2 green bell pepper, chopped
2 (4.5 ounce) cans mushrooms, drained and chopped
4 cloves garlic, minced
2 tablespoons dried basil
2 teaspoons dried oregano
2 tablespoons chopped fresh parsley
1/2 cup melted butter
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9x13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter.
Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C).
Cornish game hens----serves 8
INGREDIENTS
8 Cornish game hens
salt and pepper to taste
2 lemon, quartered
8 sprigs fresh rosemary
1/4 cup and 2 tablespoons olive oil
48 cloves garlic
2/3 cup white wine
2/3 cup low-sodium chicken broth
8 sprigs fresh rosemary, for garnish
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.
Leg of lamb
INGREDIENTS
6 pounds leg of lamb
4 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon vegetable oil
DIRECTIONS
Place roast on a rack in a shallow roasting pan. Cut 12-14 slits 1/2 in. deep in roast. Combine garlic, thyme, marjoram, oregano, salt and pepper; spoon 2 teaspoons into the slits. Brush roast with oil; rub with remaining herb mixture. Bake, uncovered, at 325 degrees F for 2-3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done 170 degrees F;). Let stand 10-15 minutes before slicing.
Grilled Duck with stuffing & gravy ---serves 8
INGREDIENTS
1 (10 pound) whole goose
2 teaspoons kosher salt
1 teaspoon dried marjoram
8 ounces coarsely chopped prunes
1 cup white wine
2 cups diced apple without peel
1 1/2 cups lightly packed, fresh, grated rye bread
2 tablespoons raisins
1 tablespoon fresh lime juice
1 teaspoon white sugar
1/2 teaspoon salt
1/3 teaspoon ground cinnamon
DIRECTIONS
Rinse goose and pat dry. Remove excess fat. Sprinkle with salt and marjoram inside and out. Prick skin all over with fork. Place goose, breast side up, in a roasting pan. Place pan in center of cooking grate. Add 2 cups of water to roasting pan.
Grill 2 1/2 to 3 hours or until tender and temperature (measured internally) reaches 180 degrees F. To crisp goose, increase grill temperature to High for last 15 to 30 minutes. Remove goose from grill. Reserve fat for gravy. Let goose stand for 15 to 20 minutes before carving.
To Make Stuffing: Place prunes and 1/4 cup white wine in a large bowl. Soak for 5 minutes. Add apples, grated rye bread, raisins, lime juice, sugar, salt, and cinnamon. Mix well. Place in an 8x4x2 inch heavy-gauge foil pan. Cover with heavy foil and grill indirectly over medium heat for about 40 minutes. For crisper stuffing, grill uncovered.
To Make Gravy: In a saucepan, mix remaining 3/4 cup wine, 1/2 cup water, 3 tablespoons reserved goose fat and 3 tablespoons stuffing. Press stuffing to dissolve, and use as thickening for gravy. Bring mixture to boil; simmer for 5 minutes, stirring constantly. Strain gravy and season with salt.
Corn stuffed crown roast--- serves 12 ----Yummy!!!
INGREDIENTS
7 pounds crown pork roast
1/2 teaspoon pepper, divided
1 cup chopped celery
1 cup chopped onion
1 cup butter
6 cups cornbread stuffing
2 cups frozen corn, thawed
2 (4 ounce) jars sliced mushrooms, undrained
1 teaspoon salt
1 teaspoon poultry seasoning
DIRECTIONS
Place roast on a rack in a large roasting pan. Sprinkle with 1/4 teaspoon pepper. Cover rib ends with small pieces of foil. Bake, uncovered, at 350 degrees F for 2 hours.
In a Dutch oven, saute celery and onion in butter until tender. Stir in stuffing, corn, mushrooms, salt, poultry seasoning and remaining pepper. Loosely spoon 1-3 cups into center of roast. Place remaining stuffing in a greased 2-qt. baking dish.
Bake roast 30-60 minutes or until a meat thermometer reads 160 degrees F and juices run clear. Cover and bake extra stuffing for 30-40 minutes. Transfer roast to serving platter. Let stand for 10 minutes. Remove foil; cut between ribs to serve.
We do a very traditional dinner: Turkey & dressing (plain & oyster), cranberry relish, mashed potatoes & gravy, sweet potatoes w/ marshmallows, corn, green bean casserole, relish tray (pickles, olives, celery, etc), homemade dinner rolls, pumpkin pie with real whipped cream.
Then the extras, usually brought by other people: broccoli/cauliflower salad, pea salad, fruit salad (always have to have a "gooey" salad), deviled eggs. If anyone offers to bring something, just say yes! It doesn't matter what it is if you have the basics covered. We've had egg rolls and fried rice and it fit right in. Fancy stuff is great if you're comfortable making it and you have time. I've found that most people just like the traditional things they remember.
It's nice to have nuts or light snacks set out when people arrive. Then, if the potatoes aren't ready on time, they're not all starving!
There are lots of recipes around.
My favorite for the cranberry relish is on the package of fresh cranberries. You just grind the cranberries with an orange or two and add sugar. Let set at least several hours.
A very easy fruit salad can be made with canned fruit cocktail and instant vanilla or lemon pudding. Stir the dry pudding mix into the undrained fruit and it thickens into a nice sauce.
Try to do as much as possible ahead of time so you can enjoy the meal and the company.
Happy Thanksgiving!!
Green Bean Casserole-Get French's french fried onions (in a can) the recipe is right on there. Basically you just need french cut green beans. cream of mushroom soup. french friend onions, milk, salt and pepper.
Stuffing- If you going for easy just get a box of stove top.
Cranberry sauce--canned or homemade, if you want to make homemade get a bag of cranberries and there will be a recipe on it.
Rolls are a must. I like pillsbury crescent rolls. Delish and easy too!
Sweet potatoes..baked...some people like them w. marshmallows/ maple syrup/butter.
Mashed potatoes. Make gravy from your turkey. (I dont' like canned or jarred gravy personally.
Baked acorn squash cut in half put some butter and brown sugar in it.
Broccoli Cheese rice- cook white rice. mix in a casserole dish with cheese wiz, broccoli pieces, and waterchestnuts if you like them and bake it in the oven at about 350 until it's heated through well.
Pumpkin pie/Pumpkin Cheesecake.
hope these are helpful, even though they are not exact.
calf fries
stuffing, sweet potatoes, scalaped corn, pumpkin pie, cherry pie, apple pie, and some times pecan pie,dinner rolls, mashed potatoes and gravy, jello salads, cranberry sauce, veggie tray, green bean cassarole, and fruit salad. I am sorry, but alot of the recipes I just know and add as I go, but go onto the web and you can look up most of these recipes.