Thanksgiving Recipes

11/14/2009 | me

[tsmith130]

I did this last year and a lot of good recipes were posted so I thought I'd try it again. Take one and/or leave one!

[AZamericonnie]

Well Gypsy I hear brining is a great way to go but I don’t have the space for it. Maybe someday I’ll try it.

I guess I’m just a turkey purist. lol

I simply wash, pat dry, rub it with oil then season with salt & pepper.

I cook mine breast down on a rack at 400* for about thirty minutes or so. This allows the fat on the back to baste the the white meat & helps to sear the skin.

Searing the skin is key as it will help to keep moisture in & make for a nice crispy skin.

After that I flip the bird over & lower the temp to 350*.

A properly cooked turkey without adding *fluff* is it’s own reward.:)

Just remember to pull it out of the oven at 150*’s & let it rest. The temp will continue to rise to about 160*’s.

Remember not to peirce the skin a lot by injectors or temp probes as this allows the natural juices to run out.

Wishing you & yours a lovely thanksgiving holiday! *hugs*

[Springman]

When I pick up Mrs. Springman tonight I’ll tell her, but on Thanksgiving, don’t think she wants to take a chance on something new.

However it does sound good to me, thanks!!!

[Joya]

Thanks for the Peanut Soup Recipe. Sounds delicious. I might take it to the second dinner I’m going to Thursday. Two dinners in one day, good times.

Happy Thanksgiving!

[LucyJo]

I had never heard of a cottage cheese loaf, but it sounds good to me.

Also never heard of GW broth, but saw this in the comments about the recipe provided at the site of your link:

“I have been using Rice Krispies for the last 20 years but remember Special K as the original cereal. Instead of G Washington, I use Lipton Onion Soup mix. The other ingredients are 6 eggs, a stick of butter, a large tub of Cottage Cheese and a cup of milk. That is it. It is fast, easy and very tasty.”

I think I’ll try it with the onion soup mix and see if we like it.

Also interesting - I noticed there is a golden and a brown GW broth. The recipe you linked uses the brown. Lipton has several flavors of onion soup mix too.

[Joya]

Thanks so much. I had not read the comments. Glad to know it.

It looks to me as if it’s a good blog. I noticed the blogger has now over 700 posts on that blog. I hope to check back and read more of her material.

I am going to try to get some of that GW granules stuff. To try at least once. But the Lipton soup sounds good in there too.

Thank you for writing.

[Joya]

This recipe on americanprofile dot com caught my eye since I have two pomegranates sitting next to my fruit bowl not getting any fresher.

http://www.americanprofile.com/recipes/view/34127/cortl-apple-sauce.html

Cortland Apple Sauce

Ingredients
2 pounds Cortland apples, peeled, cored and sliced
3 cups water
1 cinnamon stick
1/3 cup pomegranate or orange juice (optional)
1/3 to 1/2 cup brown sugar (depending on sweetness of apples)
1/2 cup pomegranate seeds (optional)
1 to 2 tablespoons lemon juice (optional)
1 teaspoon ground cinnamon (optional)

Instructions
1. Place apples in a medium saucepan. Add water and cinnamon stick. Cook over medium heat about 20 minutes or until apples are soft. Add more water during cooking if apples are not covered. Drain well and remove cinnamon stick.

2. Mash apples with a potato masher until chunky. If too thick, stir in about 1/3 cup pomegranate juice.

3. Stir in brown sugar. Add pomegranate seeds, lemon juice and ground cinnamon if using. Makes 2 1/2 cups.

Recipe by Mary Carter

“Veggie U,” American Profile, Aug. 10, 2008.

Nutritional Information
Per (1/2-cup) serving: 180 calories, 0.5g fat, 1g prot., 47g carbs., 4g fiber, 2mg sodium.

[kcvl]

Pumpkin and Praline Pie

Ingredients:

2 pie crusts

Filling:

1/2 cup sugar
1/2 cup light brown sugar
1 tbsp. flour
1 tbsp. bitters (optional)
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cloves
1 egg, lightly beaten
2 tbsp. butter
1 can (29 oz.) pumpkin
1 can (12 oz.) evaporated milk
1/4 cup milk
1 cup water

Praline:

4 tbsp. butter, softened
2/3 cup light brown sugar
2/3 cup pecans, coarsely chopped
Whipped cream, for garnish (optional)

Instructions:

Mix sugars, flour, bitters, spices in large bowl.

Stir in egg; set aside.

Melt butter in large skillet over low heat.

Add pumpkin, simmer, stirring occasionally until purèe thickens slightly, 10 minutes.

Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and 1 cup water. If desired, cover and refrigerate overnight.

Praline:

Prepare crusts.

Preheat to 450°F.

Spread half the praline mix in each crust. Bake until praline is golden brown and bubbly, around 10 minutes; cool slightly.

Reduce oven temp to 400°F.

Pour half pumpkin filling into each crust; smooth top with spatula.

Bake until pumpkin is firm and crusts are golden brown, about 1 hour. Cool completely and serve.

Garnish with whipped cream or topping, if desired

[Joya]

If the praline rises to the top, it would be similar to a pumpkin pecan pie.

Sounds wonderful.

Thanks.

[Shimmer1]

Ooh, that’s very fatty, with all that butter. And a cup of milk! What will absorb all that liquid?

I’ve heard of adding ground nuts, but not milk. Please let me know how it turns out.
btw, one Lipton mix would take the place of several GW broths, they are tiny pkgs.

[kcvl]

Pumpkin Roll Cake

INGREDIENTS:

Cake:

3 eggs, beaten
1 cup white sugar
1/2 teaspoon ground cinnamon
2/3 cup pumpkin puree
3/4 cup all-purpose flour
1 teaspoon baking soda

Filling:

2 tablespoons butter, softened
8 ounces cream cheese
1 cup confectioners’ sugar
1/4 teaspoon vanilla extract
confectioners’ sugar for dusting

DIRECTIONS:

Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.

In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.

Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.

Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.

Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.

When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8-10 servings.

******

Wild Rice Dressing

Ingredients:

4 Slices turkey bacon cut into 1-inch pieces
1 Cup onion chopped
1 Cup celery chopped
1/2 Pound mushrooms sliced
1 Package (4 ounces) wild rice cooked according to package directions
2 Cups bread crumbs
1/2 Pound turkey breakfast sausage, cooked
1 Teaspoon dried oregano
1/2 Teaspoon dried sage
Salt
Pepper

Instructions:

Preheat oven to 325.

In medium-size skillet, over medium heat, saute bacon until almost crisp.

Add onion, celery and mushrooms; continue cooking until vegetables are tender.

In large bowl combine bacon mixture, wild rice, bread crumbs, sausage, oregano and sage.

Season to taste with salt and pepper if desired.

Spoon dressing into lightly greased 2-quart casserole dish.

Bake, covered, at 325 degrees F. 35 to 40 minutes

******

Squash Casserole

Ingredients:

4 cups cooked yellow crook neck squash
1 medium onion
1 tsp salt
1/2 tsp pepper
1 stick butter or margarine
2 cups crushed Cheezit crackers
2 cups shredded cheddar cheese
1 cup milk or heavy cream

Instructions:

Cook the squash, onion, butter, salt and pepper until onion and squash are tender.

Mix remaining ingredients except for 3/4 cup of the crackers and 3/4 cup of the shredded cheese.

Pour into a 2 quart casserole and top with remaining crackers & cheese.

Bake at 350 for 30 minutes.

******

Green Beans And Pecan Salad

Ingredients:

For the pecans:

2 tablespoons corn oil
2 cups shelled pecan halves.

Lemon Vinaigrette:

1/2 cup lemon juice(freshly squeezed (2 to 3 whole lemons)
1-1/2 teaspoons sugar
1-1/2 teaspoons Dijon mustard
1 cup corn oil
1/3 cup walnut oil
salt & pepper to taste.
2 pounds green beans

Instructions:

Heat peanut oil over medium heat.

Add pecans and salt to taste.

Toast lightly, stirring constantly. (Nuts cook quickly, be careful not to burn them).

Whisk lemon juice, sugar, and mustard together, then slowly drizzle in corn and walnut oil until emulsified.

Add salt and pepper to taste. (Or, use a hand-blender to make the whole thing go quicker and emulsify better).

Trim beans and cut into 3 inch lengths.

Place in a microwavable serving bowl and cover with plastic wrap, leaving a slight space for steam to escape.

Steam until crisply tender. (You may also use a regular steamer.)

Rinse with water to arrest the cooking process.

Drain thoroughly.

Lightly coat the beans with the dressing, adding only as much dressing as you need, and toss in the nuts. Adjust the salt and pepper. Serve at room temperature.

******

Praline Sweet Potatoes

Ingredients:

4 C. mashed sweet potato - canned or fresh
1/2 C. white sugar
2 T. vanilla extract
4 eggs - beaten
1/2 pint heavy cream
1/4 lb. butter or margarine
1 C. brown sugar
1/2 C. flour
1 1/4 C. chopped pecans

Directions:

Butter one 2 quart casserole dish. Preheat oven to 350° F.

In a mixing bowl, combine potatoes, sugar, vanilla, eggs, and cream. Blend well.

Spread into casserole dish evenly.

Prepare the topping by combining the butter, brown sugar, flour, and pecans.

Mix until crumbly and sprinkle over top sweet potato mixture.

Bake for 30 minutes.

******

Sweet Potato Balls

INGREDIENTS:

1 (40 ounce) can sweet potatoes, drained
1/4 cup butter
salt to taste
3 cups crushed cornflakes cereal
3/4 cup real maple syrup
10 large marshmallows

DIRECTIONS:

Drain sweet potatoes and put into large mixing bowl.

Mash the potatoes with butter or margarine.

Salt to taste.

Hand pat mixture into 3 inch diameter balls.

Roll in crushed corn flakes and put into 9x12 inch greased baking dish.

Pour maple syrup evenly over all balls.

Bake at 325 degrees F (165 degrees C) for 40 minutes.

The last fifteen minutes put a marshmallow over each ball.

******

Corn Pudding

INGREDIENTS:

2 (10 ounce) packages frozen corn kernels, thawed
6 eggs
3 1/2 cups milk
1/2 cup butter, melted
4 tablespoons all-purpose flour
1 cup white sugar

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish.

Bake at 350 degrees F (175 degrees C) for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.

[kcvl]

Thanksgiving Pumpkin Bread

Ingredients:

1 1/2 c. pumpkin
3/4 c. vegetable oil
2 1/2 c. flour
2 c. sugar
1 1/2 tsp. baking soda
1 1/4 tsp. salt
3/4 tsp. nutmeg
3/4 tsp. cinnamon
1 c. nuts chopped
1 c. raisin
3 1 lb. coffee cans.

Instructions:

Preheat oven to 350 degrees. Makes three loaves.

Beat these together: 1 1/2 c. pumpkin 3/4 c. vegetable oil

Then add: 2 1/2 c. flour 2 c. sugar 1 1/2 tsp. baking soda 1 1/4 tsp. salt 3/4 tsp. nutmeg 3/4 tsp. cinnamon 1 c. nuts, chopped 1 c. raisins, if desired

Mix until all ingredients are thoroughly moistened.

Fill three ungreased 1 lb. coffee cans, 1/2 full.

Bake at 350 degrees for 75 minutes.

Cool, in the can for 15 minutes and remove from can.

Wrap, while still warm, in aluminum foil.

******

Banana Cranberry Bread

INGREDIENTS:

2 1/2 cups white sugar
1 cup shortening
3 eggs
3 mashed bananas
1 cup cranberry sauce
1/2 cup milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the sugar and shortening until light and fluffy.

Beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla.

In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg.
Gradually blend flour mixture into the banana mixture.

Fold in walnuts.

Pour into the prepared loaf pans.

Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.

******

Banana Bread

INGREDIENTS:

2 eggs, beaten
1/3 cup buttermilk
1/2 cup vegetable oil
1 cup mashed bananas, very ripe (blackened peels)
1 1/2 cups white sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans (optional)

DIRECTIONS:

Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.

Blend together the eggs, buttermilk, oil and bananas.

Sift together the sugar, flour, baking soda and salt.

Add to banana mixture and stir in pecans.

Mix well.

Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.

******

Cranberry Muffins

INGREDIENTS:

2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons orange zest
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup shortening
3/4 cup orange juice
1 teaspoon vanilla extract
2 eggs, beaten
1 1/2 cups chopped cranberries
1 1/2 cups chopped walnuts
1 (8 ounce) can whole cranberry sauce
2 tablespoons brown sugar, packed
1/4 cup margarine

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Spray or grease a 12 cup and 6 cup muffin tin.

Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.

Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts.

Pour into muffin cups and bake for 25 minutes or until brown.

Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine.

Cook until heated and smooth. Remove from heat and serve as a spread for the muffins.

[LucyJo]

I agree about the amount of butter, etc. Sounds like a Paula Dean recipe with all that butter! lol.

I was just thinking about using the onion soup mix instead of the GW broth, since I don’t know if it’s available.

[Shimmer1]

Call your local Seventh-day Adventist church and ask if they have a health food store and if they don’t have it, they’ll get it for you.

[LucyJo]

Thanks.

[Joya]

Re: GW Broth Granules

I will ask the folks I know who go to the big 7A church.

And when I travel at Christmas it will be a nice excuse to go visit the humongous 7A health food store near my parents’.

And of course, nowadays, surely it’s easy to get GW Broth Granules online too.

I am so curious to know what it’s like, after all this discussion.

[Joya]

Thank you very much kcvl for all of the recipes. What a treasure, maybe I’ll just come to YOUR house for TG. ;-)

- - - = = = - - -
Here’s one from American Profile, it caught my eye because of the sauce that goes on top. I hate confectioner’s sugar, so I am always looking for old fashioned icing recipes, the ones that don’t use any powdered sugar. I then use the sauce or frosting recipe on other cakes too.

http://www.americanprofile.com/recipes/view/29500/cranberry-cake-hot-butter.html

Cranberry Cake with Hot Butter Sauce
by Phyllis Willink

Ingredients

Cake:
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, melted
1 cup granulated sugar
2 eggs, beaten
1 cup milk
2 cups fresh cranberries

Sauce:
1 cup butter
2 cups sugar
1 cup cream or half-and-half
2 teaspoon vanilla extract

Instructions
1. Preheat oven to 350. Grease a 13-by-9-inch glass baking pan.

2. To make the cake, sift together flour, baking powder and salt in a small bowl. Combine butter and sugar in a large bowl. Beat with a mixer on medium speed until well blended. Add eggs. Add milk alternately with the dry ingredients, starting and ending with dry ingredients. Mix well. Stir in cranberries. Bake 30 minutes or until wooden pick inserted comes out clean.

3. To make the sauce, combine all ingredients in saucepan over medium low and cook 10 minutes or until sugar is melted, stirring frequently.

To serve cake, cut in individual servings and pour hot sauce on top just before serving. Serves 12.

Tips From Our Test Kitchen: This cake may be served at room temperature with the hot sauce, if desired. The recipe can be used any time of the year by substituting blueberries, blackberries or raspberries in place of the cranberries.

[kcvl]

That sounds wonderful!

[Joya]

Another good one

http://www.naturalpathhealthcenter.com/index.php/Recipe-Book/better-than-tabouli.html.html

Better Than Tabouli

Ingredients

1 head Cauliflower, Chopped Fine
1 Bunch Parsley, Chopped
2 Tomatoes, Seeded and Chopped
1 cup Hemp Seeds
1 Cucumber, Seeded and Chopped
1/2 Small Red Onion, Chopped
2 Lemons, Juice
Extra-Virgin Olive Oil
Sea Salt

Methods/steps
1. In a large bowl mix first 6 ingredients together. 2. Add lemon juice and sea salt to taste then drizzle with olive oil until you reach desired [moistness]. 3. Serve chilled or at room temperature

Additional Tips
You can also stuff tomatoes with this. Try with broccoli (chopped) and sliced olives or radishes (sliced or diced).

[Joya]

From thepioneerwoman.com see Tasty Kitchen tab,

Sicilian Butter
Added by Cooking Ventures on October 8, 2009 in Appetizers
Prep Time 10 Minutes
Servings 8

Ingredients

* 8 cloves Garlic (about 1/2 Head) Or To Taste, Minced
* 1-1/4 cup High-quality, Extra-virgin Olive Oil
* 2 pinch(es) Salt (or More To Taste)
* 1/2 cup Finely Grated Parmesan Cheese
* 2 pinch(es) Red Chili Flakes (optional)
* 2 teaspoons Chopped Fresh Basil [OPTIONAL]

Preparation Instructions

THIS IS GARLICKY! Despite the name, it contains no butter. I prefer to whisk all of the ingredients together (except for the basil) and let the mixture sit on the counter in a covered bowl for a couple of hours to allow the flavors to meld. Right before serving, I add the chopped basil. [Option, omit basil.]

Serve the Sicilian Butter in shallow serving plates with Italian bread, focaccia, or French Bread. You can easily halve or double the recipe as needed.

Note regarding olive oils: If you do not normally use olive oil, you may not appreciate the bitter/herbal characteristics of some extra-virgin olive oils. I like first-pressed olive oils the best but, for some people, they are an acquired taste. If you’re unaccustomed to using olive oil, I recommend you use a light olive oil the first time. Light, in this context, means “lightly flavored” as opposed to “low in calories.” If you plan on using an olive oil that you’ve never tasted before, please be sure to taste the oil before making this recipe. If you hate the taste of the oil straight from the bottle, the rest of the ingredients will not make up for that.

Note regarding garlic: This recipe is intended to be very garlicky. My mother prefers an entire HEAD of garlic in it (about 15 cloves or so). That much garlic could curl your toenails. Eight cloves is still VERY garlicky. Feel free to use less. You can always add more later.

Another option would be to measure out the 1 1/4 cups of olive oil and then pour a tablespoon of that oil into a small skillet over medium-low to medium heat. Don’t let the skillet get too hot. Add the garlic to the skillet and gently, gently cook it for about 30 seconds — no more. Add the cooked garlic back into the olive oil you measured out earlier.

This short cooking time will significantly reduce the harsh flavor of the garlic. In my family, this technique would be heresy.

http://thepioneerwoman.com/tasty-kitchen/recipes/appetizers-and-snacks/si

[Joya]

From www.thepioneerwoman.com and in memory of Quix’s mother, he says she made a prune cake very similar to this, which was a family favorite.

Prune Cake

1 c. prunes
1 c. sugar
3 eggs
1 c. olive oil
1-1/2 c. flour, sifted
1/2 t. salt [salt recommended by Joya]
1 t. baking soda
1 t. nutmeg
1 t. allspice
1 t. cinnamon
1 c. buttermilk
1 t. vanilla extract
[optional, walnuts]

Preheat oven to 300 degrees.

Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes.

Remove from heat, drain water, and mash on a plate. Set aside.

Sift together dry ingredients.

Mix together oil, sugar, and eggs.

Combine wet and dry ingredients, add buttermilk, and stir gently until just combined.

Throw in mashed prunes [and walnuts], and stir gently to combine.

Pour batter into greased baking dish (9 x 13) and bake for 35 to 40 minutes.

Remove cake from oven.

Serve warm. To see the frosting recipe pioneerwoman includes go to:

http://thepioneerwoman.com/cooking/files/2009/01/grandma-inys-prune-cake.pdf