Help!!!!!! Any good recipes for a full on thanksigiving dinner?????!!!!!!! Thanx :)?

Question

I need to make a prepare a dinner for my entire family any good recipes :)

Answer 1

PERFECT TURKEY

INGREDIENTS
1 (18 pound) whole turkey, neck and giblets removed
2 cups kosher salt
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine
DIRECTIONS
Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.


SCALLOPED CORN

INGREDIENTS
1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn
1 (8 ounce) container sour cream
2 eggs
1/2 cup butter
2 tablespoons white sugar
1 (8.5 ounce) package corn muffin mix
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish.
Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.

HOLIDAY CRANBERRY SAUCE

INGREDIENTS
4 cups fresh cranberries
1 1/2 cups water
5 whole cloves
5 whole allspice berries
3 cinnamon sticks
2 cups white sugar
DIRECTIONS
Place fresh cranberries and water in a medium saucepan over medium heat.
Wrap cloves, allspice berries and cinnamon sticks in a spice bag. Place in the water with cranberries.
Cook until cranberries begin to burst, about 10 minutes.
Stir in sugar and reduce heat to low. Continue cooking 5 minutes, or until sugar has dissolved. Remove from heat and allow to cool. Discard spice bag. Chill in the refrigerator 8 hours, or overnight, before serving.



GREEN BEAN CASSEROLE

INGREDIENTS
2 (14.5 ounce) cans green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French fried onions
1 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.


OLD FASHIONED STUFFING

INGREDIENTS
30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste
DIRECTIONS
Allow the toasted bread to sit approximately 24 hours, until hard.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.


CANDIED YAMS

INGREDIENTS
1 (29 ounce) can sweet potatoes
1/4 cup butter, cut into pieces
1/2 cup brown sugar
1 1/2 cups miniature marshmallows
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows.
Cover and bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.


PUMPKIN ROLL

INGREDIENTS
3 eggs
1 cup white sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups confectioners' sugar
8 ounces cream cheese, softened
4 tablespoons butter, softened
1/2 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour jelly roll pan. I use a 15x18 inch pan lined with waxed paper and then greased and floured.
Beat eggs with electric mixer for 2 1/2 minutes. Add sugar slowly while still beating. Beat for 3 1/2 minutes more. Fold in pumpkin and lemon juice.
Mix together the flour, cinnamon, nutmeg, ginger, salt and baking powder. Fold into batter. Spread batter onto prepared pan. Bake for 15-18 minutes. 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 towel inside cake and place seam side down to cool.
Prepare the frosting by blending together the sugar, cream cheese, butter and vanilla.
When completely cooled, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with plastic wrap. Refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 12-15 servings.



DUTCH APPLE PIE

INGREDIENTS
5 large Granny Smith apples - peeled, cored and sliced
1/2 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons lemon juice
1/2 cup white sugar
1/2 cup all-purpose flour
1/2 cup butter
1 recipe pastry for a 9 inch single crust pie
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
Combine 1/2 cup sugar, 2 tablespoons flour, and cinnamon. Pour over apples in crust. Sprinkle lemon juice on top.
Cut 1/2 cup sugar, 1/2 cup flour, and 1/2 cup butter or margarine together, and top pie with the mixture.
Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.
Bake in preheated oven for 1 hour. Remove from oven, split parchment open and cool pie on wire rack. DO NOT open parchment covering while baking! Serve warm, or at room temperature.

Answer 2

hen and rice. Recipe: a million cup raw raw rice or 2 cups cooked prompt rice a million can cream of mushroom soup a million cup water a million/4 teaspoon paprika & a million/4 teaspoon salt a million can drained mushrooms if wanted blend all this at the same time in a lengthy pan and excellent with thawed hen breast. Bake at 375 for a million to a million-a million/2 hours. you'll like this in case you want hen and that's lowfat.

Answer 3

Perfect Turkey

This makes the most tender juicy Turkey ever. I have been cooking turkey this was for over 40 years and every one who tried this raves about the recipe. I usually get up early in the morning and start the turkey but sometimes I put it in on 250 before I go to bed and get up early to check it and baste it .



Largest Turkey your can get so you have lots of leftovers to freeze:

2 or 3 pounds melted salted butter
1 large square of cheese cloth folded to cover the turkey as it sits in the pan and drape over the sides but not under the bottom
1 large turkey baster

Wipe turkey clean and rub all over with half a head of garlic cut in half. Salt and pepper turkey inside and out put both heads of garlic in the turkey and also a peeled onion.

Dip the cheese cloth in the butter and soak up all the butter drape over the turkey.

Cook turkey at 275 for several hours - depending on size of Turkey about 20 minutes per pound maybe a little more.

Baste frequently to keep cheese cloth moist

This makes the most tender juicy Turkey ever. I have been cooking turkey this was for over 40 years and every one who tried this raves about the recipe. I usually get up early in the morning and start the turkey but sometimes I put it in on 250 before I go to bed and get up early to check it and baste it .

If you are going to go to bed then just put a square of foil on top of the turkey but do not cover it tightly. You may want to get up in the night to baste. Remove the foil and let the turkey cook with just the clot for a good browning.

Answer 4

Check out this site, they have a bunch of great recipes

http://recipes.chef2chef.net/holiday-recipe-collection/thanksgiving-index.htm

Answer 5

I tell this to anyone. Go to www.foodtv.com. They should have a great big, huge section on Thanksgiving recipies. You will not be disappointed!!

Answer 6

Turkey with Herbed Mushrooms
Green Bean Mushroom Pie
Veggie Bake
Polish Potato Salad
Deviled Egg Balls
Onion Garlic Bubble Bread
Maple Pecan Pie

This whole meal would take a bit of work, but the potato salad and deviled egg balls can be made the day before and kept in fridge, pie can be made 1-2 days before. It is all well worth it!!

*Roasted Turkey with Herbed Mushrooms-
(this calls for chicken but I used a turkey and was blown away!)
1 (3 pound) organic free-range chicken
Kosher salt and freshly ground black pepper
1/2 red onion, quartered
1/2 lemon, cut into 4 pieces
1/2 head garlic, about 6 cloves, smashed
1 bunch fresh thyme
1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 pound sliced bacon, cut in 1/2
3 pounds whole cremini mushrooms, wiped clean with a damp towel
Heat the oven to 400 degrees F.
Pat the chicken dry with paper towels. Season the cavity with salt and pepper.
In a large bowl combine the onion, lemon, garlic, half the thyme, and 1 1/2 tablespoons olive oil; season with salt and pepper and mix it well. Stuff the bird with the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up the chicken: Tuck the wing tips between the wings and the body. Put the midpoint of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body. Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly. Place the chicken, breast side up in a roasting pan, and layer the strips of bacon up breast until covered. Scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper.
Roast the chicken for 1 1/2 hours; arrange the mushrooms around the chicken 45 minutes after roasting. Baste with the pan juices every 20 minutes. The chicken is done when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets.)
Remove the chicken from the pan, cover with foil, and let stand for 10 minutes to rest. Serve the chicken with the roasted mushrooms and pan juices
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*Green Bean Mushroom Pie-
3 c sliced fresh mushrooms
4 TBS butter, divided
2 1/2 c onion, chopped
6 c green beans, cut fresh
2 tsp minced fresh thyme
1/2 tsp salt
1/4 tsp pepper
1 pkg cream cheese, cubed
1/2 c milk

Saute mushrooms in 1 TBS butter. Drain, set aside. In a small skillet with the rest of the butter, saute onions and beans 18-20 min until crisp-tender. Add all remaining ingredients, included mushrooms. Cook and stir until cheese is melted. Remove from heat and set aside.
Make dough:
2 1/2 c flour
2 tsp baking powder
1 tsp dill weed
1/4 tsp salt
1 c cold butter
1 c (8oz) sour cream
1 egg
1 TBS whipping cream

In a bowl combine first 4 ingredients. Cut in butter until mixture
resembles coarse crumbs. Stir in sour cream to form a soft dough. Divide in half, Roll out 1/2 on well floured surface to fit a deep dish 9 inch pie pan and trim edge.
Pour green bean mixture onto crust. Roll out other half. Make a lattice crust. Trim, seal, and flute edges. Beat egg and cream together. Brush over top. Bake 400 for 25-35 min. or until golden brown.
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Veggie Bake-
2 pkg (16oz) frozen California Blend Veggies
8 oz Vekveeta, cubed
6 TBS butter, divided
1/2 c crushed butter crackers (@13)

Cook veggies drain. Place half in an ungreased 11x7x2 pan. In a small saucepan, combine cheese and 4 TBS butter. Cook and stir over low heat until melted. Pour half over veggies. Repeat layers. Melt remaining butter and toss with crackers and sprinkle over top. Bake at 325 for 20-25 min.
Can cut recipe in half for just 2-3 people
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Polish Potato Salad-
6 or 8 large potatoes, cubed
16 oz sour cream
1/2 pkg bacon, cooked and crumbled
2 green onions, diced
1/4 c green olives, sliced

Boil potatoes. Chop and put them in a mixing bowl. While potatoes are still warm, mix with sour cream and bacon. Add chopped and sliced vegetables. Mix well . Chill to blend flavors.
Add salt and pepper to taste.
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Deviled Egg Balls-
6 hard boiled eggs, finely chopped
3 bacon strips, cooked and crumbled
1/4 c mayo
1 tsp minced onion
1/2 tsp each s&p
1/4 tsp mustard
1 c cheddar

In bowl, combine all but cheddar until creamy. Roll into 1 inch balls. roll in cheese. Cover and refrigerate.
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Onion Garlic Bubble Bread-
1 loaf frozen bread dough, thawed
1/2 c sweet onion, finely chopped
1/2 c butter, melted
2 garlic cloves, minced
1 tsp dried parsley
1/4 tsp salt

Divide dough into 24 pieces. In small bowl, combine remaining ingredients. Dip each piece of dough into butter mix and place in fluted tube pan (sprayed) cover and let rise in warm place, 1 hr until doubled. Bake at 375 for 20-25 min or until golden brown.
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Maple Pecan Pie-
1 unbaked pie crust
3 eggs, beaten
1 c pure maple syrup
1/2 c firm packed brown sugar
2 TBS butter, melted
1 tsp vanilla
1 1/4 c pecan halves or pieces

Place rack to lowest position in oven. Preheat to 350. Combine all ingredients and pour into pie crust. Bake 35-40 min or until golden. Serve at room temp or chilled.

Answer 7

http://www.foodnetwork.com/food/et_hd_thanksgiving
or
http://www.marthastewart.com/page.jhtml?&type=content&id=channel172159&site=&page=1