Best Thanksgiving recipe?

Question

Im looking for some really good homemade stuff, any good ideas

Answer 1

WILD TURKEY WITH OYSTER DRESSING

1 tbsp. salt
2 tbsp. poultry seasoning
1 (12 lb.) turkey
2 lg. onions, quartered
1/4 tsp. ground pepper
1 tbsp. ground sage
2 stalks celery

Mix seasonings together and sprinkle in turkey cavity. Rub surface of turkey with seasonings. Cut celery into 2 inch pieces. Stuff turkey cavity with celery and onions. Secure opening with skewers. Place turkey in roaster and cover with foil, securing tightly. Do not cover roaster. Bake at 325 degrees for 3 1/2 to 4 hours or until brown and tender.

OYSTER DRESSING:

1 loaf French bread, crumbled
2 tbsp. poultry seasoning
1 tsp. salt
1/2 c. milk
1 c. turkey drippings
1 lg. onion, diced
1 tbsp. ground sage
1/4 tsp. ground pepper
1 pt. oysters, chopped
1/2 stick butter

Combine bread crumbs, onion, and seasons; mix well. Add milk and oysters, blending well. Spread dressing in greased 9 inch square baking pan. Pour drippings over dressing and dot with butter. Bake at 400 degrees for 30 minutes. Serve dressing with turkey. 10 servings.

CRANBERRY-ORANGE SAUCE RECIPE

2 tbsp. cornstarch
1 tsp. grated lemon peel
1/2 tsp. ground cloves
1/4 tsp. salt
1 1/2 c. orange juice
1 (16 oz.) can whole cranberry sauce
1 tsp. lemon juice

1. In 2 quart saucepan, combine cornstarch with lemon peel, cloves and salt; stir in orange and lemon juice until smooth.
2. Over high heat, cook, stirring constantly until sauce is smooth and thickened.

3. Stir in cranberry sauce and heat through, stirring occasionally. Serve hot or cold.

MASHED POTATOES

6 unpeeled, mashed potatoes, Idaho
1/2 c. heavy cream
1/4 c. whole milk
1/8 tsp. white pepper
1/8 tsp. salt
1/2 tsp. black pepper

Cook potatoes in cold water, approximately 35 minutes. Drain and mash potatoes with a hand mixer. Mix together all the above ingredients and pour this cream mixture over potatoes. Mash and eat.


GRANDMA'S SWEET POTATO CASSEROLE

1 lg. can canned yams
1/2 stick butter
1 tsp. vanilla
1 egg
1 tbsp. sugar
1 can crushed pineapple
Marshmallows

Mash sweet potatoes; then mash in butter. Add vanilla, egg, and sugar.
Butter casserole dish; put crushed pineapple on bottom and add potato mixture. Garnish with marshmallows. Bake in medium oven until heated through.
BRUSSELS SPROUTS AU GRATIN

1 1/2 lbs. fresh or 20 oz. frozen Brussels sprouts, trim and rinse if using fresh)
1 1/2 tbsp. butter
1/4 tsp. salt
2 tbsp. flour
6 tbsp. milk
1 c. sour cream
2 tbsp. grated Parmesan cheese
Shredded Cheddar cheese

Cook Brussels sprouts until tender not mushy in boiling salted water. Drain well and place in shallow baking dish. Make a thick sauce by melting the butter in a saucepan. Add flour and salt. Cook a minute or so. Remove from heat and gradually stir in the milk and sour cream. Return to heat and cook until thickened but not boiling. Stir in Parmesan cheese and pour over the sprouts. Sprinkle with Cheddar cheese. Place in hot oven or broiler to melt cheese. Serves 6.
SOUTHERN PECAN PIE

1 unbaked 9 inch pie crust
3 eggs, beaten
1/2 c. dark corn syrup
1/2 c. light corn syrup
1 c. light brown sugar
2 tbsp. melted butter
1 1/2 tsp. vanilla
1 1/2 c. pecan pieces
1/2 c. pecan halves
1 1/2 tbsp. butter

Put crust dough in deep pie plate. Melt butter, add syrups (Karo corn syrup), brown sugar, beaten eggs and vanilla. Mix in pecan pieces. Pour into pie shell. Put pecan halves on top and dot with 1 1/2 tablespoons butter.
Bake in 350 degree oven for 45 minutes or until inserted table knife into center comes out clean.

May have to cover edge of crust to avoid over browning.

Answer 2

Thanksgiving Turkey and Gravy:

1 12- to 14-pound fresh turkey
1 yellow onion, peeled and quartered
2 celery ribs, each cut into 3-inch pieces
1 carrot, cut into 3-inch pieces
1/2 cup butter (1 stick), melted
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 tablespoons flour
1/3 cup white wine
1 14 ½-ounce can chicken broth

Preheat oven to 400° F. Rinse the turkey and pat dry. Strew the roasting

pan with the vegetables. Place the turkey on a rack in the vegetable-lined pan. Brush the turkey with half the melted butter. Sprinkle with the salt and pepper, and stuff the turkey. Roast at 400° F for 30 minutes. Baste with the remaining butter and any juices that have collected. Decrease oven to 325° F and roast for about 3 ½ hours more or

until a thermometer reads 180° F when inserted in the thigh. Transfer the turkey to a carving board, cover loosely with foil, and let rest for 20 minutes. Strain the pan juices into a saucepan, discarding the solids. Skim off the fat, reserving 2 tablespoons. In a large skillet, over medium-low heat, blend the reserved fat with the flour, whisking constantly until the flour turns golden. Whisk in the wine and pan juices, cooking until slightly thickened, 5 to 7 minutes. Slowly thin with the broth.

Yield: Makes 8 to 10 servings

Answer 3

Put some water in the bottom of the roasting pan. Get a load of aluminum foil. Wrap the turkey in the foil, layers of it, nice and tight until you feel confident there is no air getting in. I wrap in around one way and then around the opposite way, like making T's, a few times each. Bake it on a low heat for longer, not too high, but high enough for safely coooking the turkey. I do mine at 350 C Then for the last hour and a half or so, take off the tinfoil to brown the bird. Allow all the drippings from the bag to go into the water in the roaster. Set the turkey in the water. Baste it every 10 mins to be really on top of it. I just use a big soup ladel to do mine, but you can use a turkey baster, using the water and drippings from the bottom. Make the turkey glisten wet each time. Good luck and congratulations!

Answer 4

Honey Baked Ham
http://www.honey.com/images/recipes/main/ham.jpg
http://www.lifescript.com/channels/food_nutrition/recipes/entrees/honey-baked_ham.asp

Cheese Cake
http://www.the-messenger.com/articles/stories/200207/24/Cheesecake-cools_food.jpg
http://www.pastrywiz.com/archive/strawbc.htm

Answer 5

This is what I'm doing for Thanksgiving!

12 lb Turkey cooked in my Flavorwave
Cornbread Stuffing (got to have lots of stuffing...love that stuff)
Hot Buttered Rolls
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Baked Corn
8 servings

1 can whole corn, drained
1 can creamed corn
1 box Jiffy corn muffin mix
1/2 cup butter, melted
1 egg
8 ounces sour cream

Preheat the oven to 350ºF

Mix all ingredients together and put in 2 quart baking dish.

Bake for one hour.
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Garlic-Ranch Mashed Potatoes
Serves 4

1 Medium Head Cauliflower
1 TbspCream Cheese, softened
1/4 CupParmesan Cheese, grated
1/2 TspMinced Garlic
1/2 TspSalt
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
1/8 TspFreshly Ground Black Pepper
1/2 TspDry Chives, chopped, for garnish
3 Tbsp Unsalted Butter

Instructions:
Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, ranch flavored salad dressing mix, salt, and pepper until almost smooth.

Garnish with chives, and serve hot with pats of butter.
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Cranberry Sauce
Serving Size : 2 Cups

2 cups Cranberries
Juice and chopped zest of 1 orange
1/4 cup Port wine
1/2 cup Sugar
1 teaspoon Cinnamon
1 tablespoon Cornstarch

In a small saucepan combine cranberries, orange juice and zest, port, sugar and cinnamon. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally.

In a small cup make a slurry with cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens.
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Giblet Gravy
Yield: 6 to 8 servings

Giblets from turkey (liver, heart, gizzard, and neck), cooked
4 cups turkey stock or broth or chicken broth or stock
2 chicken bouillon cubes
2 teaspoons poultry seasoning
2 heaping tablespoons reserved uncooked cornbread stuffing mix
3 tablespoons cornstarch
1/3 cup cold water
Salt and freshly ground pepper
1 hard boiled egg, sliced
Cornbread Stuffing, recipe follows

Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.

In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2-3 minutes. Add the salt and pepper, to taste, and add the sliced boiled egg.
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Praline Pumpkin Pie
Yield: 12 servings

Praline Crust:
2 tablespoons hot melted butter
1/2 cup finely chopped pecans
1/2 cup sugar substitute (recommended: Splenda)
1/8 teaspoon salt
1/8 teaspoon ground cinnamon

Pie Filling:
1 (15-ounce) can no sugar added pumpkin filling
3/4 cup sugar substitute (recommended: Splenda)
1 tablespoon plus a dash pumpkin pie spice
1-1/4 cups heavy cream
4 eggs
Fresh Whipped Cream, recipe follows

Preheat oven to 350ºF.

Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.

Preheat oven to 425ºF.

Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350ºF. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.

Cool and then chill before serving. To serve, top each slice with a dollop of whipped cream.

Fresh Whipped Cream:
1 cup heavy cream
1/3 cup sugar substitute (recommended: Splenda)
1 teaspoon no sugar added vanilla extract

With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.

Answer 6

There is this recipe and it is called Pumpkin Gooey cake.You will find the recipe on foodnetwork.com. It is very good and a different way to have pumpkin pie. Also,GO BUCS!!!!!

Answer 7

Smoked turkey, on the grill the day before its great, add some potato salad, sweet potatoes, green salad, baked beans, fresh rolls, fruit salad, pumpkin pie, and there you go.

Answer 8

ask your mom for a tradiontal family recipe make eat and enjoy

Answer 9

sweet potato pie
www.verybestbaking.com put sweet potato pie in search area its great

or

broccoli cassarole with cheese nips on top and can of cream of mush room and cream of chicken

Answer 10

This is the BEST way to cook Turkey!

Herb Roasted Holiday Turkey
http://www.alcoa.com/reynoldskitchens/en/recipes/product_recipe_search.asp?Step=ShowRecipe&RecipeID=906&parent_info_page_id=744&info_page_id=745&prod_id=1790&cat_id=1337
Thanksgiving Turkey
http://www.alcoa.com/reynoldskitchens/en/recipes/product_recipe_search.asp?Step=ShowRecipe&RecipeID=689&parent_info_page_id=744&info_page_id=745&prod_id=1790&cat_id=1337

SUE's CRANBERRY GLAZE SAUCE:
1 (16 oz.) can jellied cranberry sauce
1 cup brown sugar
1/4 cup orange juice
1 teaspoon ground cinnamon
Mix all ingredients together. Cook in a saucepan on medium heat until smooth and heated thoroughly. Use as a dipping sauce.

ESTHER's MILK CRACKER STUFFING:
1 can evaporated milk
1/2 cup (1 stick) butter
1 cup water
salt and pepper to taste
1 box Royal Lunch Milk Crackers (crumbled)
2 eggs (well beaten)
In a food processor; grind milk crackers into crumbs and place in a large bowl. In a medium saucepan heat evaporated milk, butter, water, salt and pepper until it just starts to boil or scald. Add milk mixture to cracker crumbs and stir. Beat eggs and pour into cracker mixture. Stir until well blended. Spoon into 2-quart greased baking dish or loaf pan. Bake at 350 degrees for 30 to 40 minutes or until heated through.

MICHIE's SWEET POTATO SOUFFLE:
3 lbs. sweet potatoes, peeled & cut into cubes
2 eggs
1/2 cup brown sugar - divided
1/2 cup butter - melted - divided
1 teaspoon salt
1 teaspoon ground cinnamon
up to 1/2 cup orange juice
1 cup chopped walnuts
large marshmallows
In a large saucepan over high heat, bring potatoes to boil, reduce heat; cover and simmer 15-20 minutes and drain.Beat potatoes until slightly smooth, beat in eggs, 1/4 cup brown sugar, 1/4 cup melted butter, salt and cinnamon. Starting with 1/4 cup orange juice, make mixture moist and fluffy. Spread in a 2-3 quart pan. Top with nuts. Sprinkle 1/4 cup brown sugar, then 1/4 cup melted butter. Place Marshmallows on top. Bake at 350 degrees for 25-30 minutes. Don't let marshmallows get to browned.

Green Bean Casserole
http://www.campbellkitchen.com/recipedetail.aspx?recipeID=24099

TOOTSIE's SCANDINAVIAN RICE PUDDING:
2 cups milk
1/2 cup rice, uncooked (River Rice)
1/2 cup light or heavy cream
1 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup sugar
2 Tablespoons butter
In the top of a double boiler heat milk; stir in rice, cover and cook over boiling water stirring occasionally as the mixture thickens. Add in additional milk if necessary, until the rice is tender. About 1 to 1 1/2 hours. Stir in cream, vanilla, salt, sugar and butter. Remove from heat and allow to stand over hot water until ready to serve. Mixture will thicken as it stands. Makes 3 cups. (Serve with whip cream and cinnamon sprinkled on top)

OLGA's PUMPKIN PIE:
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups pumpkin puree, canned or fresh
1 (12 oz.) can evaporated milk
2 eggs, lightly beaten
1 unbaked pastry shell (9-inch)
Combine sugar, salt, and spices in a large mixing bowl. Add pumpkin, evaporated milk, and eggs; mix well. Pour into pastry-lined pie pan. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake 40 minutes or until center is set.