Thanksgiving Recipe Share!

Yeah, I know there's a forum for this, but I hate to venture out of the lounge so I'm starting it here.

Share your favorite Thanksgiving recipes here.  This pumpkin pie recipe converted me from a pumpkin pie hater.  Iz deeeeelicious!

Spiced Pumpkin Pie

• 2/3 cup (packed) golden brown sugar
• 1/2 cup sugar
• 2 tablespoons all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 1 1/2 cups canned solid pack pumpkin
• 2 tablespoons mild-flavored (light) molasses
• 3 large eggs
• 1 cup whipping cream
• 1 pre-made or purchased deep dish frozen 9-inch pie crust

Preparation

Place baking sheet in oven and preheat to 450°F. Whisk first 8 ingredients together in large bowl to blend. Whisk in pumpkin, molasses and eggs, then cream. Pour mixture into frozen crust.

Place pie on preheated baking sheet in oven. Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes. Cool. (Can be made 1 day ahead. Cover and re-frigerate.) Serve at room temperature.

Pavvy, if I post on your thread will I be called names?  If not I have a pumpkin bar recipe at home I'll post when i get there.  :D

You will only be called names if you post heretical things like, "I hate Thanksgiving food" or "Do you know how many calories are in that?"

Here's another good recipe:

• 4 3/4 pounds yams (red-skinned sweet potatoes), peeled, cut into 1-inch pieces
• 3/4 cup pure maple syrup
• 6 tablespoons (3/4 stick) butter, melted
• 1 1/2 teaspoons grated orange peel
• 1/2 tsp ground ginger
• 6 tablespoons dried cranberries or cherries

 

Preparation

Preheat oven to 350°F. Cook yams in large pot of boiling salted water 3 minutes. (Very important step.)  Drain; transfer to 13 x 9 x 2-inch glass baking dish. Blend syrup, butter, ginger and peel in small bowl; pour over yams.  Add cranberries or cherries.  Sprinkle with salt and pepper; toss to coat. (Can be made 1 day ahead. Cover and refrigerate.)

Bake yams uncovered until just tender, stirring and basting occasionally, about 45 minutes. Mix in cranberries. Continue baking until yams are very tender and juices form thick glaze, about 15 minutes longer.

UBER!

I'll post tonight.

Yam Souffle Casserole

I don't measure anything, but here goes.

Scrub & boil some fresh yams whole until very tender. Let cool enough to handle. Peel and toss yams into large bowl. Add some butter, salt & pepper and beat with mixer. Spice it up with a little cinnamon & nutmeg. Add brown sugar to taste. Add a couple of eggs and beat. Add 1-2 cups of half & half and beat. Pour into glass casserole dish (spray it cooking spray first). Top with crumbs and place into 350 oven for about an hour.

Crumb topping

Butter, pecans, brown sugar. ground graham crackers, cinnamon.

Original Post by moonikins:

Yam Souffle Casserole

I don't measure anything, but here goes.

Scrub & boil some fresh yams whole until very tender. Let cool enough to handle. Peel and toss yams into large bowl. Add some butter, salt & pepper and beat with mixer. Spice it up with a little cinnamon & nutmeg. Add brown sugar to taste. Add a couple of eggs and beat. Add 1-2 cups of half & half and beat. Pour into glass casserole dish (spray it cooking spray first). Top with crumbs and place into 350 oven for about an hour.

Crumb topping

Butter, pecans, brown sugar. ground graham crackers, cinnamon.

 Crap.  That sounds good.  I may have to try that this year instead of my maple glazed.

It's very yummy. I tried it 2 years ago and everyone loved it. I wanted something different for the yam dish.

Another favorite dish.

Creamed Brussell Sprouts

Steam fresh brussell sprouts until just tender. Drain. Saute them in real butter with salt, pepper and garlic powder until the outsides are browned. Lower heat and slowly add half & half to the pan. Add 1/4 to 1/2 cup parmesan cheese or parm/romano blend. Cook slowly until cream sauce thickens.

This is so good it's sinful and even people who have always hated brussell sprouts will like this.

This year I bought some pie pumpkins so I could have fresh pumpkin to make pies. This is cheap and easy to do.

Scrub the outside of the pumpkin. Cut in half and scoop out seeds and goop. Place cut side down on baking sheet. Put a little water on sheet. Cook in slow oven, 275-300 until very tender. Remove and let cool.

Scoop flesh from skin and put in blender or food processor. Puree and then freeze in quart bags. I put about 2 1/2 cups in each bag and this will make 2 pies.

Bread Stuffing w/ Oysters

1-2 loaves of flavorful bread (not that junky white crap) I like one wheat or whole grain and 1 white sourdough. Toast all of it at the same time in the oven on low heat 250-275. Cut into cubes.

Chop celery, carrots & onions. Food processor works great, cuz you want a small chop. Place veggies in sauce pan with just enough water to cover, add a little salt and boil. Drain, retain the liquid and let cool.

Use very large bowl: Add bread cubes, cooled veggies, salt, pepper, sage, garlic powder, 2 beaten eggs and at least a pound of fresh oysters. Small oysters are better, add all the juice. Mix this up and add the veggie water for additional moisture.

I like the stuffing to be fairly spicy with the sage and pepper. Stuff the turkey cavities. Any left over can be placed in casserole dish to bake separately until top is just browned.

Sounds really good... :)

 

All of it sounds yummy...now all I need to do is find someone who help ME eat it (seeing all I have is my two dogs) ((((SIGH))))

Cranberry Jello Relish

• 1 pkg fresh cranberries
• 1 lg pkg raspberry jello
• 1/2 c sugar
• zest of 1 lemon
• 1/2 c chopped walnuts

Rinse cranberries and place in sauce pan with about a cup of water. Bring to boil and as the cranberries pop, add sugar and stir. Add the jello and stir until dissolved. Add a little water if needed. Remove from heat. Add lemon zest and walnuts. Place in fridge and serve cold when completely chilled and set. It will be firmer than a regular jello. It will not be runny like a relish. It's cool to put this in a mold and serve on a platter. Be lazy and just chill it in a pretty dish too. 

5 Cup Salad

• 1 cup mandarin oranges drained
• 1 cup crushed pineapple
• 1 cup coconut
• 1 cup sour cream
• 1 pkg miniature marshmellows (the colored ones are pretty)

Mix all ingredients together the night before. You may need to add a little more than a cup of sour cream.

My Fabulous Turkey Gravy

Slowly simmer the giblets on the stove top damn near the whole day. Keep letting the water evaporate and add more so the broth will become very rich. Let cool and pick the meat off the neck bones and pulverize the liver so know one knows you put it back in.  I eat the heart as it's my favorite and I want it all to myself. Save the broth.

Use a turkey baster and suck the broth out. Or, better yet, drag a big strong man away from the football game so he can pick up your turkey pan and pour off the broth into a big pan. Put turkey pan back in oven so it can finish or just stay warm.

Add the giblet meat and giblet broth to the turkey broth. Bring to a boil. Add salt, pepper, a little garlic powder and a little onion powder. Mix about 4 Tbs flour in about 1 cup of milk. Add slowly and continue to boil. Keep adding flour/milk mixture until the gravy thickens. Don't make it super thick, but it shouldn't look like broth either. Keep the heat up high as you boil it so that the flour cooks in the gravy. The gravy should be a lovely golden brown color.

Season with additional salt & pepper to taste.

My gravy is so good, I can hardly make enough so that I'll have leftovers.

I wouldn't so much call this a recipe, but my husband's grandmother and mother have always made egg noodles for the big holiday dinners.  It's just a bag of Reames frozen egg noodles, the broth from the turkey after it's been roasting in the oven, and salt.  Cook the noodles in the broth as if it were water.  So simple but it's a hit every time!  Last time my MIL made it, she (accidentally) used the Reames noodles that were more gold/yellow toned (she presumed they had the yolks in them, she didn't read the package) and they were even better.  Yummmm

This recipe right here took me from liking sweet potatoes to loving them.

If you don't want to cook in bacon drippings, you can always discard the drippings and toss in oil of your choice.  But c'mon, it's Thanksgiving.  Live a little. :)

Roasted Sweet Potatoes - serves 10-12

3 thick slices of smoked or peppered bacon
2 pounds sweet potatoes, peeled and cut into 2-inch chunks
2 medium onions (vidalia if at all possible) cut into chunks
1 teaspoon dried thyme
1/4 teaspoon pepper
salt to taste (optional)

Preheat oven to 375F.  Cook bacon in a large, deep skillet until crispy.  Remove skillet from heat.  Remove bacon to paper towels.  Crumble and set aside. 

Add potatoes and onions to drippings in skillet (be careful, may splatter a bit at first.)  Toss to coat.  Stir in thyme, pepper, and salt (if desired.)

Spread mixture in a single layer onto a 15x10 inch jelly roll pan or shallow roasting pan (I find a lasagna pan works very well.)  Bake 40-50 minutes or until golden brown and tender.

Transfer to serving bowl, top with crumbled bacon.

Can be prepared and baked up to 4 hours ahead of time.  Let stand at room temperature.  When turkey comes out of oven, reheat in 375 degree oven while turkey stands and is carved.

Mmmm...I'm going to have to try that cranberry jello relish!

Maple Butternut Squash Casserole

Ingredients:

1 medium butternut squash

2 tablespoons maple syrup

2 tablespoons butter

dash salt

1/3 cup chopped pecans

1 to 2 teaspoons brown sugar

Preparation: Cut butternut squash up and remove seeds and pulp. Cut into 1 1/2-inch pieces. Steam for about 15 to 20 minutes, until tender. Remove and let cool slightly. Remove peel and put squash into a bowl; mash with butter and maple syrup. Stir in a little cinnamon and a dash of salt, to taste. Transfer squash mixture to a buttered 1-quart casserole. Combine pecans and brown sugar; sprinkle over the squash. Bake at 350° for about 25 to 30 minutes. Serves 4.

The brussels sprout recipe looks good too, but my brother has decided not to eat cheese.  *sigh*  Evil brother.

Original Post by pavlovcat:

The brussels sprout recipe looks good too, but my brother has decided not to eat cheese.  *sigh*  Evil brother.

Just don't let him see you cook it and then don't tell him there's parmesan cheese in it.

Original Post by moonikins:

Original Post by pavlovcat:

The brussels sprout recipe looks good too, but my brother has decided not to eat cheese.  *sigh*  Evil brother.

Just don't let him see you cook it and then don't tell him there's parmesan cheese in it.

 Mwahahahaha!  That would be evil.  Would serve him right since he's totally restricted his diet but doesn't do any of the cooking for any family meals.

Oh I almost forgot a recipe!  Winter squash rolls.  Really lovely soft rolls which are perfect for turkey sammitches and also make excellent cinnamon rolls when made with pumpkin.

I halve this recipe and end up with 12 good size rolls from it.  The recipe as written below would give you 24 rolls in my opinion.

Ingredients

• 1 1/2 cups cubed winter squash
• 1 cup scalded milk
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 6 cups all-purpose flour
• 1/2 cup white sugar
• 2 teaspoons salt
• 1/2 cup shortening

Directions

1. Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.
2. In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
4. Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.