Will you share your family's thanksgiving recipes with me?
My dad would kill me if he knew I was giving this away. I make it for things like pot lucks all the time and it disappears in minutes!
2 pounds pork sausage
1 long loaf of sliced white bread
1 stick of margarine
1 medium red onion, finely chopped
1 cup of celery, chopped
3/4 cup Parmesan cheese
The night before you make this dish rip the bread into bite size pieces and let it sit out and get stale overnight.
Saute the onion in the margarine
Boil the celery for about 3 minutes (reserve water)
Brown the sausage in a frying pan
Mix all the ingredients (if mixture feels dry add a little of the celery water), put in a baking dish and cover with foil, bake at 350 degrees for a half an hour. Let sit for about 15 minutes, serve, and enjoy!
Try browsing this site for some holiday recipes. They have a wide selection for Thanksgiving. http://blog.forrent.com/category/holiday-recipes
Things like casseroles are good (green bean & sweet potato), mash potatoes are signatures as well as stuffing (my personal fav). You could do turkey, chicken or ham (although turkey is the norm). Cranberry sauce is also a holiday dish that is typically made.
Hope this helps!
Here are some great recipes my family loves-
~Roasted Vegetable Medley~
3 yukon gold potatoes cut into small wedges
2 medium sweet red peppers cut into 1-inch peices
1 small butternut squash peeled and cubed
1 medium sweet potatoe peeled and cubed
1 medium red onion, quarted
3 tbs olive oil
2 tbs balsamic vinegar
2 tbs minced rosemary or 2 tsp dries rosemary, crushed.
1 tbs minced thyme or 1 tsp dried thyme
1 tsp salt
1/2 teaspoon pepper
1. In a large bowl, combine the potatoes, red peppers, squash, sweet potatoe and onion. In a small bowl, whisk the oil, vineger, and seasonings. Pour over veggies and toss to coat.
2. Transfer to 2 greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered at 425degrees for 30-40 min or until tender, stirring occasionally.
~Sweet Potatoe Banana Bake~
2 cups mashed sweet potatoes
1 cup mashed ripe bananas(2-3 medium)1 medium red onion, quartered
1/2 cup reduced fat sour cream
1 egg, lightly beaten
3/4 tsp curry powder
1/2 tsp salt
1. In a large bowl, combine all ingredients until smooth. Transfer to a 1-qt. baking dish coated w/ cooking spray.
2. Cover and bake ar 350degrees for 30-35 min or until a thermometer inserted near the center reaches 160degrees.
~Honey Apple Turkey Breast~
3/4 cup frozen apple juice conentrate, thawed
1/3 cup honey
1 tbs ground mustard
1 bone-in turkey breast (6-7Ibs)
1. in a small saucepan, combine the apple juice concentrate, honey and mustard. cook over low heat for 2-3 min or just until blended. Stirring occasionally.
2. Remove skin from turkey if desired, place on a rack in a foil-lined shallow roasting pan. Pour honey mixture over turkey.
3. Bake uncovered at 325degrees for 2 to 2-1/2 hrs or until a meat thermometer reads 180degrees, basting w/ pan juices every 30 min. Cover and let stand for 30 min before carving.
All these recipes are great. Enjoy!
No Bake Pumpkin Pie is my favorite. It is slightly modified from the original recipe (from Jello, I think), but everyone always loves to eat this easy-to-make pie.
Layered No-Bake pumpkin pie
4 oz. regular or low-fat cream cheese, softened
1 tbsp. sugar
1 tbsp. milk or half and half
1 (6 oz.) graham cracker crust pie crust
1 c. cold milk
2 pkgs. vanilla INSTANT (not cook&serve) pudding and pie filling (4 serving size)
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. nutmeg
whipped topping (Cool Whip or whipped cream)
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture will be thick). Stir in pumpkin and spices with wire whisk. Put on top of layer or cream cheese in pie shell. Let this set for at least 4 hours, preferably overnight. Serve with whipped cream on top. Yield: 8 servings.
Does anyone have good apple pie recipes or other good Thanksgiving recipes?
PERFECT APPLE PIE
3/4 cup cake flour
1 3/4 cups all purpose flour
scant tsp salt
1 Tablespoon sugar
1 Tablespoon lard
4 Tablespoons Crisco shortening
large pinch Rumford Baking Powder
1 Tablespoon buttermilk powder OR:
1 Tablespoon lemon juice or white vinegar ADDED TO:
5-7 Tablespoons ice water
one stick plus 1/3 stick butter, frozen in advance
10 Apples, peeled and sliced thinly
1/2 cup white sugar
2 Tablespoons butter
2 Tablespoons brown sugar
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
sprinkle of mace (optional)
sprinkle of vanilla
Flour, cornstarch, or arrowroot for thickening
Preheat oven to 400°F, then reduce to 375°F after pie is in the oven.
Combine dry ingredients. Mix together Crisco and lard in metal bowl. Sprinkle with flour mixture. Chill in refrigerator for 15 minutes. Remove butter from freezer and slice into 1/2 inch chunks. Add to bowl. Work butter and shortenings together into flour with fingers or a pastry blender, leaving large chunks, the size of walnuts. The purpose is to coat the butter particles with flour, but not to allow the butter or shortenings to melt. Do not overwork the mixture.
Add the lemon juice or vinegar to ice water and stir quickly into dry ingredients. Mix briefly, less than 45 seconds, leave large unincorporated pockets of butter and shortening. If mixture is beginning to melt, refrigerate briefly.
Gather mixture together into a flat disc, approximately 1 inch thick, wrap in plastic wrap and refrigerate for at least 1/2 hour or up to 2 days. Freeze if you want to reserve longer than 2 days. The half hour rest is necessary so that the dough will become easier to roll out. The buttermilk powder and/or lemon juice also helps relax the dough and prevent gluten, which can make for a tough crust.
NOTE: For a flakier pie crust, reserve 1/3 stick of butter and slice lengthwise, 1/8 inch thick. Place strips of butter onto dough and then fold into thirds before refrigerating for half hour resting period.
For the filling, use a combination of different types of apples. The best combination consists of mostly Granny Smith apples and a few Cortland types. The Granny Smith apples retain their shape when cooked and provide tartness and flavor. Meanwhile, the Cortland apples cook down into applesauce.
Mix the nutmeg, ginger, and cinnamon with the sugar. Sprinkle the sugar with a few drops of pure vanilla extract. Work the butter and 2 Tablespoons flour or other thickener into the sugar. Slice the apples into thin wedges and place apples into pre-rolled out and fitted pie crust, packing apples in tightly, since they will cook down significantly. Mound apples higher in center. Sprinkle over the apples the juice of 1/2 lemon, then sprinkle the sugar-spice mixture over the apples evenly.
Roll out and place top crust, fluting edges to seal tightly and creating several vent holes to allow steam to escape.
Brush top of crust with a mixture of one egg white and one tablespoon of water or with a little cream. Sprinkle with 1 teaspoon sugar.
Variation: One method of making a nice base for your apple pie is to peel a portion of the apples, placing the skins, cores, lemon peels, cinnamon sticks, and fresh grated ginger, into a saucepan with sugar and half cup of water or apple juice. Simmer over low heat for about an hour and strain, reserving the liquid. Thicken 1/2 cup of the strained liquid with 1-2 tsp cornstarch or arrowroot and cool. Add 1/4 tsp vanilla, the sliced and peeled apples, and pour into the pie shell. This is a nice variation when you don't have cortland apples to mix in with the granny smiths because it keeps the pie from being too dry. The liquid is enough for one 10-inch pie about 4 inches tall at center. Adjust according to your pie size.
Bake about 45 minutes, or until crust is golden brown.
I've found that freshly grated ginger much improves the flavor over the ground type in this recipe.
Snow Ball Dessert
2 (16 ounce) packages frozen whipped topping, thawed
1 cup sour cream
1 1/2 cups white sugar
6 tablespoons lemon juice
1 (20 ounce) can crushed pineapple, drained
1 cup maraschino cherries, sliced
3 bananas, sliced
1 cup chopped pecans
In a large bowl, mix the thawed frozen whipped topping, sour cream, sugar, lemon juice, pineapple, maraschino cherries, bananas and pecans. Chill in the refrigerator approximately 2 hours before serving.
For more ideas search the Platinum Recipes Collection
Go to your local grocery store near the aluminium pans and such they have for Thanksgiving you will find free recipe book pamplets... (If you can not locate them there ask in either the meat department or at the courtesy desk)
Green Bean Casserole
Cranberry Sauce (Whole Berry and Jelly)
Dutch Apple Pie
For the pies I have whipped topping, ground cinnamon and ground nutmeg people can put on top if they want it...
I always make lots of appetizers when family comes. I know when I put out a relish tray with olives, pickles, stuffed celery(with pimento cheese and some with peanut butter), pickled veggies they go fast. I also always have chips and dips. When family comes that far there's gonna be a lot of munching and talking.
As for dinner, we always do the turkey, gravy, rolls, sweet potatoes (with marshmallows and some baked with just butter like a baked potato as some people don't like the sweet version), green beans, broccoli, salad, fruit cocktail, dressing, potato salad, and sometimes gumbo and french bread too along with whatever stuff people bring. But every family has different faves.
Now we add tamales to our get togethers as we have new family members that enjoy them. It is a matter of blending all the family faves together. I would give each member a call and just talk to them about their favorite holiday moments and foods. Then I would compile a list of one item from each person and if needed call them and get the recipe. This way, everyone has something they enjoy.