Thanksgiving favorites

[mom11]

I make this corn pudding all the time and use no-fat sour cream and it is so yummy. We don't wait for Thanksgiving.

[Leah]

Coming up to Thanksgiving soon.

[Stephanie]

Great Bump Leah!! Thanks!!

 

Can't believe how close the holidays are!! I love them!! Every single one of them!!

[PoGo]

BTT -

[Cat]

And bumping it up again for the procrastinators...

 

 

 

 

[CoM]

Artichoke stuffing

 

This was a quick experiment one night when baking a chicken. My husband NEVER eats Stove Top stuffing. It came out so good we are trippling the recipe for our turkey this year. We usually do the stuffing from scratch but this saves time & is very good.

 

Basic recipe

 

1 box of Stove Top dressing mix (any flavor).

1/2 to 1 large onion

few cloves of garlic

1/2 - 1 can of artichoke hearts chopped

olive oil for sauteing

chicken broth

butter

Salt & pepper

 

1. Saute onion & garlic in olive oil.

2. Add drained & chopped artichokes ( plain canned type, not marinated )

3. Add stuffing mix.

4. Replace water in stuffing mix recipe with chicken broth.

5. Add butter & chicken broth and complete cooking instructions on box.

6. Salt & pepper to taste.

 

We trippled this recipe for a 12 pound turkey.

 

 

 

 

 

 

 

[Cat]

YUM! Sounds good!

 

 

 

 

 

[ol'momma]

I wouldn't go so far as to call this a favorite since this will be the first time I've ever made this, but it looks so yummy I had to share. It's from Cooks Illustrated magazine:

 

Pumpkin Cheesecake

Ingredients

Crust

5 ounces graham crackers (9 whole crackers), broken into large pieces

3 tablespoons granulated sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

6 tablespoons unsalted butter , melted

Filling

1 1/3 cups granulated sugar (10 1/3 ounces)

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon allspice

1/2 teaspoon table salt

1 can (15 ounces) pumpkin

1 1/2 pounds cream cheese , cut into 1-inch chunks and left to soften at room temperature, about 30 minutes

1 tablespoon vanilla extract

1 tablespoon lemon juice from 1 lemon

5 large eggs , left at room temperature, about 30 minutes

1 cup heavy cream

 

Instructions

1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.

 

2. FOR THE FILLING: Bring about 4 quarts water to simmer in stockpot. Whisk sugar, spices, and salt in small bowl; set aside. To dry pumpkin: Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towel.

 

3. In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add heavy cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.

 

 

4. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours (see note). Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

 

 

5. TO SERVE: Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.

 

 

[Cat]

NO, NO, NO!!!!!

 

 

 

Don't DO this to me!!! I already have the menu made up, the ingredients bought, the plans made...

 

 

PUMPKIN CHEESECAKE?????

 

 

 

 

 

 

 

 

 

[ol'momma]

NO, NO, NO!!!!!

 

 

 

Don't DO this to me!!! I already have the menu made up, the ingredients bought, the plans made...

 

 

PUMPKIN CHEESECAKE?????

*Ol'momma serves up a slice, heaps a healthy dollup of brown-sugar whipped cream on top and passes it to Cat*

[ol'momma]

It's official. Pumpkin pie has been edged out in favor of the cheesecake out Ol'Momma's house. MMmmmm

[Cat]

[gofish]

What a lot of recpies

[Amishway Homesteaders]

I got hungery just read over the posts!

[sassenach]

bump

[windmorn]

Can I say we LOVE cranberries?!? 3 kinds at our house on holidaze!

 

 

 

Rum Cranberry/Pineapple Relish (I 1/2 this since we have other cranberry dishes)

 

3 cups pinapple chunks

1 cup sugar

1/2 cup water

2 3" cinnamon sticks

12oz cranberries

1/3 cup dark raisins (optional)

1/4 cup dark rum

 

Heat sugar, cinnamon and water over high heat 9-11 minutes until melted and a nice caramel color. Swirl pan occassionally. Add the rest of the ingredients. The mixture will "freeze". Heat until melted and boiling. Stir occassionally. Reduce heat to med-low and cook until the cranberries pop. Chill 2 hours - 3 day. PS don't forget to take out the cinnamon stick before serving.

 

 

 

Cranberry Marshmallow Sauce - Sorry I don't have measurements for this one. DH's mom made it and his sister told me the ingredients, but didn't know measurements so I play it by ear.

 

 

cranberries (I use the other half of the bag from the Rum Cranberry/Pineapple Sauce recipe)

water

sugar

mini marshmallows

 

Put the cranberries in a pot and just cover with water and sugar to taste. Cook until the berries pop. Stir in marshmallows to taste. I usually make it a really dark pink color and a few marshmallows not completely melted as they continue to melt after putting in a bowl.

 

 

 

Cranberry Fruit Salad

 

1lb cranberries, ground into really small pieces (I use a 12oz bag to keep it simple)

1 cjup sugar

1/2 cup grapes, halved

1/2 cup pineapple tidbits or chunks (I use what is left from the Rum Cranberry/Pineapple Sauce)

1/2 cup apple, chunked

1/2 cup oranges, chunked (canned mandrians work well or sweet fresh ones)

1 large tub cool whip

 

Mix the cranberries and sugar. Let set for 1/2 hour. Stir in the other fruits and fold in the Cool Whip until you get a nice light to med pink color. This is perfect for those that "hate" cranberries. They think it's Jello-Fluff. :wink (2):

 

 

Bonus cranberry recipe!

 

 

Cranberry Chutney

 

1 14-oz can whole berry cranberry sauce

1/2 cup raisins

1/2 cup apple, peeled and diced

1/4 cup +2 tablespoons sugar

1/4 cup + 2 tablespoons vinegar

1/8 teaspoon allspice

1/8 teaspoon ginger

1/8 teaspoon cinnamon

dash ground cloves

 

Combine all ingredients in a medium saucepan. Cook on med. heat, stirring occasionally, until apples are tender and sauce has thickened slightly, about 30 minutes.

[windmorn]

I found this recipe several years ago. It's different, but very good!

 

Apple Jack Giblet Gravy

 

1 med. onion 1/2'd

1 celery stalk, chunked

1 bay leaf

4 parsley sprigs

turkey neck and giblets

4 Cup water

1/2 Cup apple brandy (apple jack)

1/2 cup flour (wondra works well)

1/2 teaspoon salt

 

Bring the veggies, turkey parts and the water to a boil. Simmer 45 minutes. Srain teh broth and set aside. Pull the meat from the neck and chop the meat and giblets. You can stop here and store for up to 2 days. Remove the rack from the roasting pan and strain the drippings. Let stand until the fat separates. Spoon 2 tablespoons of fat into a 3 qt pan. Add broth and water to make 4 cups. Add the brandy, fat and salt. (you can deglaze the roaster with the brandy and strain before adding for extra flavor, but I don't.) Cook until golden brown. Stir/whisk in the broth and flour. Cook until thick, stir occasionally. Stir in the giblets and meat.

[Amishway Homesteaders]

where does the time go?

 

Can't believe Thanksgiving is coming up so fast!

 

SO may I be the first to wish everyone a Very Happy Thanksgiving

and we all will start new diets on Black Friday!

[CoM]

Here are 2 favorites at my house.

 

Sweet potatoes

 

Boil 4-6 large sweet potatoes with skins on. Cool, then slice into 1" rounds. Put a layer of potato slices in a caserole dish. Sprinkle sugar and cinnamon liberally over slices. Sprinkle some chopped nuts over layer.

 

Repeat layering potatoes, sugar, cinnamon, and nuts til you have used all potato slices up. Dot with small pieces of real butter.

 

Cover with foil or caserole lid and bake in oven about 45 minutes til very bubbly and cinnamon and sugar are DARK. Uncover, if you have to much liquid you can drain some off then return uncovered to oven for a few more minutes.

 

 

Green bean and Artichoke caserole

 

 

In a large skillet saute 1 chopped onion and 3-4 toes of finely minced garlic in a little olive oil for about 10 minutes. Add 3 cans of drained and chopped artichoke hearts. Cook til warmed through, then add 6 cans, drained French style green beans. Cook til warmed through. Mix thouroughly.

 

Transfer mixture in layers to a caserole dish. Between layers sprinkle a light layer of Parmesian cheese and Italian breadcrumbs.

 

On last layer top off with Parmesian & breadcrumbs and drizzle some olive oil over the top.

 

Bake until top is light- medium golden brown.

 

VERY good!

Edited November 21, 2011 by CoM

[indy gal preps]

I made the Broccoli Salad but used dried cranberries instead of the raisins and left out the sunflower seeds (didn't have any) and it is wonderful!