Please give me THANKSGIVING FOOD IDEAS?

Question

Besides Turkey, PLEASE GIVE ME SOME GOOD IDEAS OF MAIN COURSES AND SIDE DISHES THAT MY MOM SHOULD COOK ON THANKSGIVING...

My mom is an EXCELLENT cook, and she asked me what I wanted for Thanksgiving, but I cant think of anything.
She will cook whatver I want. (I'm so lucky!)

I love Soul Food, but I'm open to other Ethnic Dishes as well..

THANKS SO MUCH!! :)

Answer 1

Spaghetti Squash is easy,or butternut squash they are a must for the table.
Buy a can of French's french fried onions ,there is a recipe for a green bean casserole..it is yummy and everyone loves it.
Get creative with your stuffing ,make it separate from the main turkey dish,everyone loves stuffing and use turkey or chicken broth instead of water and add onions,celery and green pepper to it also.
For appetizers before and/or after dinner,and during football games make a cream cheese filled won tons deep fried or pan fried..they are yummy.
Spice up your mashed potatoes with chopped halepeno's and onion powder,with basil and oregano..I tried it yesterday and the potatoes tasted sweet and hot at the same time..Use butter and milk also with your mashed potatoes.
Boiled carrots with melted butter topped with brown sugar is also yummy,stir carrots before serving in bowl to mix together,your guest will not get enough of this candy .
Happy Holidays !

Answer 2

How about a standing rib roast. You fix the stuffing on the side or even in the middle of the roast. Make a gravy from the drippings and serve over creamed potatoes. As a vegetable, how about some steamed asparagus or green beans with some slivered almonds. Make a sweet potato pie, add some some dinner rolls and dig in.

Answer 3

Why not serve stuffed Cornish Game Hens.? That would be a novel poultry dish instead of turkey and taste great too. Just cook between two to four hens per person depending upon how hungry the crowd is and serve all your other traditional T-Day veggies, desserts, etc.

Answer 4

I would go with a Squash Casserole and maybe a Sweet Potato Pie casserole. Creamed Spinach is always a crowd pleaser, and a green chile cheese bake. How about a beef tenderloin with the turkey. These are always favorites at my table
you can also look at www.allrecipes.com They always have great Recipes

Answer 5

Most of my family hates turkey, so we generally go with a ham. I prepare the rest of the tradition foods, just skip the bird. Some do still want the stuffing, so I just bake it in the oven next to the ham. *you can use some of the ham drippings to moisten the stuffing and add a deep rich flavor*

Answer 6

Maybe instead of roast turkey you could try roast cat or dog? And I would just recommend digging around in your trash or backyard for anything else to garnish your meal. It will definitely be a different Thanksgiving meal.

Answer 7

Why do people decide to get creative on Thanksgiving. Don't you get enough variety the rest of the year? Geesh

Answer 8

may i suggest blueberry cheese cake for the desserts,it's yummy!

Answer 9

Stuffed Acorn Squash
Serves: 12
Prep: 20 min
Bake: 45 min
Cook: 30 min
Planning Tip:
Prepare through Step 2 up to 3 days ahead. Prepare Stuffing and stuff squash up to 1 day ahead. Let stand at room temperature 1 hour before baking in a 350°F oven 45 minutes until hot.
3 acorn squash (about 1 1/2 lb each)
1/2 tsp salt
1/4 tsp pepper
Stuffing:
1 Tbsp stick butter or margarine
1 cup chopped onion
1 1/2 Tbsp finely chopped peeled fresh ginger
1 box (6 oz) long grain and wild rice pilaf
mix with seasoning packet
2 1/3 cups chicken broth or water
1 bell pepper, preferably yellow or red, diced
1 cup frozen petite green peas, not thawed
1. Heat oven to 400°F. Lightly coat a shallow 13 x 9-in. baking dish with nonstick spray. Add 1/4 cup water to dish. Cut a thin slice off ends of squashes. Cut squashes in half crosswise; scrape out seeds with a spoon. Arrange in dish, cut sides up. Cover tightly with foil.
2. Bake 45 minutes or until tender when pierced. Sprinkle with salt and pepper.
3. Stuffing: Melt butter in a medium saucepan over medium heat. Add onion; cook 3 to 4 minutes until soft. Add ginger, rice mix and seasoning packet, then broth. Bring to a boil, reduce heat to a simmer, cover tightly and cook 15 minutes. Add bell pepper; cook 10 minutes longer. Stir in peas; cook just until hot. Remove from heat.
4. Stuff squash cavities. To serve, cut each squash half in half.
Per serving: 132 cal, 4 g pro, 28 g car, 6 g fiber, 2 g fat
(1 g saturated fat), 3 mg chol, 485 mg sod

Cornucopia
Prep: 30 min
Bake: About 45
Planning Tip: The Cornucopia can be baked up to 1 month ahead. Cool, wrap airtight and freeze. Serve the vegetables with purchased light dips so appetites remain hearty. You can also fill the Cornucopia with fruit and nuts in their shells for use as a centerpiece.
3 tube cans (11 oz each) refrigerated soft-breadstick dough
Glaze:
1 egg beaten with 1 Tbsp water
3 Tbsp sesame seeds
Assorted raw vegetables and dips (purchased or homemade) for dipping
1. Heat oven to 350°F. Lightly coat a baking sheet, at least 17 x 14 in., with nonstick spray.
2. To make form for Cornucopia: Tear off a 30 x 18-in. sheet of heavy-duty aluminum foil. Fold in half to 18 x 15 in. Roll diagonally to form a hollow cone about 18 in. long with a diameter of 5 to 6 in. at wide end. Fasten end with tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up, then down at end. Spray outside of cone with nonstick spray. Place on baking sheet.
3. Open and unroll 1 can of dough on work surface. Separate breadsticks. Begin by wrapping 1 breadstick around tip of cone. Brush end of next breadstick with Glaze; press to attach to first breadstick. Continue spiral-wrapping cone, slightly overlapping dough, until there are 6 breadsticks left.
4. Pinch 1 end of each of 3 breadsticks together, then braid, attaching remaining 3 breadsticks as in Step 3. Continue to braid. Brush bread around opening of Cornucopia with glaze. Gently press on braid. Brush entire Cornucopia with glaze. Sprinkle with sesame seeds.
5. Bake 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with foil.)
6. Remove from oven; let cool completely on baking sheet on a wire rack. Remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)
7. Fill Cornucopia directly on serving surface, letting contents spill out of opening.

Answer 10

A HAM