Thanksgiving?

Question

I get bored of the same stuff, any good idea's for side dishes that my company will love?

Answer 1

BACON-CORNBREAD STUFFING
4 slices bacon,cut into 1/2-inch pieces
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup sweetenened dried cranberries
2 1/4 cups water
4 cups seasoned cornbread stuffing crumbs (from 16 oz bag)
1/2 teaspoon seasoned salt
1/4 teaspoon dried marjoram leaves

1. Heat oven to 350F. Spray glass baking dish with cooking spray. Cook bacon til brown but not crispy. Stir in bell pepper and onion. Cook tol tender. Stir in cranberries. Add water; heat to boiling Remove skillet from heat.

2. Stir in stuffing mix, seasoned salt and marjoram until well mixed. Spoon into baking dish.

3. Cover with foil; bake about 30 minutes or until thoroughly heated. 8 servings (1/2 cup each)


PEAR-CRANBERRY CHUTNEY
3 medium firm ripe pears,peeled,cored and coarsely chopped (3 cups)
1 cup dried or fresh cranberries
3/4 cups sugar
1/2 cup cider vinegar
2 teaspoons finely chopped gingerroot
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

In a saucepan, mix all ingredients. Heat to boiling; reduce & simmer uncovered about 1 hour, sirring frequently, until thick.

Cool 1 hour, stirring occasionally. Serve chutney at room temp. 10 serving (1/4 cup each.)


CHOCOLATE PECAN PIE
One Pre-made pie crust (frozen section)
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
2 tablespoons bourbon, if desired
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pecans
1 bay (6 oz) semisweet chocolate chips (1 cup)

1. Heat oven to 375 F.
2. Beat sugar, butter, corn syrup, bourbon, salt and eggs with hand beater. Stir in pecans and chocolate chips. Pour into frozen pie dough. Cover edge of crust with 2-f3 inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking
3. Bake 40 to 50 minutes or until set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. 8 servings. Serve with dollop of whipped cream

Answer 2

Upside Down Turkey
This is a simple way to prepare a moist turkey without stuffing. The secret ingredient is butter -- it enhances the bird's natural flavor. When the turkey is done, the juices may be used to prepare a gravy by adding cornstarch 1 tablespoon at a time until the liquid begins to thicken. This recipe is based on a 13 pound bird. Adjust as necessary."
Original recipe yield: 10 servings.
Prep Time:30 MinutesCook Time:3 Hours Ready In:3 Hours 30 MinutesServings:10 (change.
INGREDIENTS:
13 pounds whole turkey
1/2 cup butter
1 cup water
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Rinse turkey and remove giblets. Place turkey upside (breast) down in a roasting pan. Insert 1/4 cup butter inside the turkey. Place remaining butter in several pieces around the turkey. Pour water into the pan.
Cook covered in the preheated oven 3 to 3 1/2 hours until the internal temperature of the thigh has reached 180 degrees F (80 degrees C).

Answer 3

Go to a good grocer or foodservice outlet and ask for Pumpkin Mousse. I'm a former restaurant consultant and I've never found anyone who didn't love it. Sometimes you can find it in the deli section, but pick a quality store first.

Another different idea.
Wrap sweet potatoes in foil and bake
Split open with knife.. all the way open
Add 1 or 2 Tblsn butter
Shake a little cinnamon on them
Add about 2 Tblsn brown sugar
Drizzle a little vanilla on them
Top with marshmallow fluff
Serve and be the hit of your gathering. MMMM I can smell them now!
They stay hot for a long time, so feel free to do them well in advance if you like !!

Answer 4

This is pretty easy and works well in combination with leftovers:
Cook a box of your fave shaped pasta (bowties, rotini, fusili, whatever--I use whole wheat). While it's boiling, thinly slice a couple of large onions and some peppers (green/red/yellow/orange--whatever you have or want). Mince about a dozen cloves of garlic. You can also cut up match sticks of carrots and/or zucchini, if desired. Anyway, sautee your onion and peppers (and carrots and zucchni if using) in a large amount of extra virgin olive oil. Add paprika, cayenne (if you like spicy), oregano and basil. When the onion, etc. is just about done, add the garlic and stir everything up. You don't want to burn the garlic. Mix in the cooked pasta and crack some fresh pepper over it all. Serve with parmesan or, if desired, grate in your favourite cheese (monterey, cheddar, whatever). You can also add chopped meat of any sort if you like. Barbecued sausages are a nice addition. Shrimp is lovely in this. It's also perfect for mixing up leftover turkey into the day after Thanksgiving. Enjoy! And Happy Thanksgiving.

Answer 5

This is my recipe which got published :)

Bread and Celery Stuffing
Submitted by: Carlota Chmielewski
Rated: 5 out of 5 by 214 members Prep Time: 20 Minutes
Cook Time: 40 Minutes Ready In: 2 Hours
Yields: 10 servings

"A basic bread stuffing which incorporates a generous amount of chopped celery, onion and seasonings yielding enough to dress a 10 to 15 pound turkey."
INGREDIENTS:
1 (1 pound) loaf sliced white
bread
3/4 cup butter or margarine
1 onion, chopped 4 stalks celery, chopped
2 teaspoons poultry seasoning
salt and pepper to taste
1 cup chicken broth

DIRECTIONS:
1. Let bread slices air dry for 1 to 2 hours, then cut into cubes.
2. In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
3. Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.

This recipe appears in the Allrecipes "Tried & True Thanksgiving & Christmas" cookbook. Buy it online at http://allrecipes.com/holiday/

Answer 6

Don't mess up now. Thanksgiving comes just once a year and most people look forward to the traditional food ... turkey, dressing, cranberry's, yams, etc.
You may be bored with it but you're family or guest might be disappointed if you serve something else.

Answer 7

carolata has a basic bread recipe but dont go by how many servings it will give as your serving will only be 1.6 ozs of stuffing per person.......... as in my book a lb of bread is 16 ozs to that recipe add 1 lb of cooked cornbread and add 3 tbsp sage and double the onions and celery then you could feed 10 if they were not to hungry...and you would have cornbread and sage dressing...

Answer 8

try kraftfoods.com or foodnetwork.com