Do you have any unique family Thanksgiving recipes?

Question

I am looking for a few unique side dish or dessert recipes.
Of course I will also serve the traditional ones.

Answer 1

My family have always made these for almost every holiday. We do not know what they are called but we just call them Celery Things

Start with a package of cream cheese( if it softened it makes it easier to mix)

Add a jar of sliced green olives (be sure to drain most of the juice leave about a Tbsp)

Chop up walnuts but not too fine then add those.

Mix well and stuff pieces of celery with the mix

the best this about this is you can add as little oras much of each ingredent as you would like.

Good Luck

Answer 2

here how about this Chive and Garlic Mashed Potatoes

4 to 6 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
2 tablespoons chopped chives

Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.

Answer 3

I saw this in the magazine and I am eager to make it but I will not eat it. I thought it was a joke but it is from Better Homes and Gardens Magazine! There is a picture on the web site.


Scott's Holiday Salad
8 servings
Prep: 40 minutes
Chill: 4 hours

Ingredients
* 1/2 cup cold water
* 2 envelopes plain gelatin
* 1 cup water
* 1/2 cup champagne vinegar or white vinegar
* 1 cup granulated sugar
* 1 tsp. kosher salt
* 3 cups peeled and seeded cucumber, cut into 1/4-inch pieces
* 1/2 cup thinly sliced green onions, white and green parts
* 1/2 cup celery, cut into 1/4-inch pieces
* Vegetable oil or cooking spray

Directions
1. In bowl pour 1/2 cup cold water. Sprinkle the unflavored gelatin over to soften, about 10 minutes.

2. In a non-reactive saucepan, combine 1 cup water, the vinegar, sugar, and salt. Cook and stir over medium heat until hot and sugar is dissolved. Remove from heat; add softened gelatin mixture, stirring until dissolved. Transfer to large bowl.

3. Place bowl over very large bowl of ice water. Stir occasionally until completely cold and just beginning to thicken, about 10 minutes.

4. Stir cucumbers, green onion, and celery into cold mixture. Pour into a 6- to 8-cup non-reactive mold or dish that has been lightly oiled. Wrap mold with plastic wrap; refrigerate 4 hours or overnight.

5. To unmold, dip mold briefly (10 seconds or less) into very hot water. Invert mold onto a serving dish. Makes 8 servings.

Answer 4

This is something really different that my cousin makes every year for Thanksgiving and it is SO good!

Gary's Taco Dip
1 lb ground beef or turkey, browned
1 sm. box Mexican Valveeta
1 8-oz. pkg. cream cheese
2 cans chili without beans

Put ground beef or turkey, Valveeta, cream cheese, and chili in a Crock Pot. Cook on low, stirring occasionally, until cheese is melted and ready to serve. Serve with tortilla chips (I recommend Tostitos with a hint of Lime). It is super easy and you can make it ahead of time.



Try this dessert/snack recipe, I make it often:

Popcorn Crunch
2 bags microwave popcorn, popped
1 bag Fritos
1/2 box Corn Pops cereal
1 bag white chocolate chips.

Place popcorn in a large bowl, remove unpopped kernels. Mix in Fritos and Corn Pops. Melt white chocolate chips in microwave. Pour over popcorn mixture and stir until well coated. Store in an airtight container. You can sprinkle colored sugar on top for a festive look.

Answer 5

Son and Grandson's favorite pie

Peanut Butterfinger Pie

For the crust:
14 Oreo cookies
4 T. butter, melted

For the filling:
7 Butterfinger bars, 1 coarsely chopped for garnish
1/2 C. sugar
2 T. cornstarch
2 C. milk
2 egg yolks
1/2 C. creamy peanut butter
1/2 C. chocolate chips
1 1/2 C. whipping cream

For the topping:
2 C. whipping cream

Preheat the oven to 375°F.

To make the crust, finely crush the Oreo cookies in a food processor. Add the melted butter to the cookie crumbs and continue processing until well blended.

Transfer the mixture to a 9-inch pie pan, sprayed lightly with cooking spray, and press evenly over the bottom and halfway up the sides.

Bake for 8 minutes. The crust may rise slightly during baking. Use the flat bottom of a drinking glass to gently flatten the crust. Cool completely before filling.

To make the filling, finely chop 6 candy bars and divide into 2 ( 1/2 cup) portions and 1 (1 cup) portion, and set aside.

In a medium saucepan, combine the sugar, cornstarch, milk and egg yolks. Place the saucepan on medium-high heat, stirring constantly until mixture thickens and begins to boil. Remove from heat. Add peanut butter and whisk until smooth. Set aside 1 cup of peanut-butter mixture in a medium mixing bowl. Cover with plastic wrap.

Add the chocolate chips and 1/2 cup of finely chopped candy bars to remaining mixture in the saucepan. Stir until chips are melted. Pour this mixture into the cooled crust.

Cover with plastic wrap so the wrap lies flat against the surface of the chocolate layer. Refrigerate.

To make the peanut-butter layer, whip 1 1/2 cups cream until stiff peaks form. Fold in the reserved, cooled peanut-butter mixture and 1/2 cup of finely chopped candy bars.

Remove pie from refrigerator and remove plastic. Mound peanut butter mixture evenly over chocolate layer and spread to the edges.

To make the topping, whip 2 cups of cream in a medium bowl until stiff peaks form. Fold in 1 cup of finely chopped candy bars. Spoon the whipped cream evenly over filling. Sprinkle the coarsely chopped candy bar on top of the pie.

Cover loosely and refrigerate until ready to serve.


OR- My fav

Cider-Glazed Sweet Potatoes with Cranberries Recipe

2 large sweet potatoes, peeled and cut into 1-inch chunks
1 1/2 C. apple cider or apple juice
1/4 C. (packed) golden brown sugar
2 T. butter
1/2 t. ground nutmeg
1/2 t. ground allspice
1/2 C. dried cranberries

Boil sweet potatoes in a large pot of salted water until halfway cooked (when a knife inserted into center will encounter resistance), about 5 minutes. Drain and cool. (This step can be done 1 day ahead if sweet potatoes are covered and refrigerated.)

Combine cider, sugar, butter, nutmeg and allspice in a large nonstick skillet over medium-high heat. Bring to a boil, stirring often. Add potatoes and reduce heat so liquid is simmering. Cook 5 minutes, stirring occasionally.

Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and potatoes are tender, about 10 minutes. (If the glaze becomes very thick before potatoes become tender, thin it with a small amount of cider.)

When potatoes are tender, transfer to a serving bowl with a slotted spoon. Season to taste with salt and pepper. Pour remaining glaze over sweet potatoes and serve.

Makes 6 servings.

Answer 6

I always bake bread from my grandmothers receipe.