Thanksgiving Menus

[Guest Guest]

Oooooops...somehow I missed Georgine's request for recipes till now...it's a little late, but still worth sharing the recipes...

 

APPLE-CRANBERRY CRISP

 

Topping

1 cup all purpose flour

1 cup old-fashioned oats

2/3 cup (packed) golden brown sugar

1/2 cup (1 stick) unsalted butter, cut into pieces, room

temperature

 

Fruit

5 large Jonathan apples (about 2 1/2 pounds), peeled,

sliced

4 Granny Smith apples (about 2 pounds), peeled, sliced

2 cups fresh or frozen cranberries

3/4 cup sugar

6 tablespoons all purpose flour

1 1/2 teaspoons ground cinnamon

6 tablespoons (3/4 stick) chilled unsalted butter, cut into

pieces

 

Caramel Sauce

 

1 cup sugar

1/2 cup water

1 cup whipping cream

1/2 cup (1 stick) unsalted butter, cut into pieces

 

To prepare the topping:

Mix first 3 ingredients in bowl. Add butter; rub with

fingertips until mixture resembles coarse meal.

 

To prepare the fruit:

Preheat oven to 350F. Butter 13x9x2-inch glass baking

dish. Mix apples, cranberries, sugar, flour and cinnamon in

large bowl. Add 6 tablespoons butter and toss. Transfer to

dish.

 

Crumble topping over fruit. Bake until apples are tender,

about 1 1/4 hours. Cool slightly. Serve with sauce.

 

To prepare the caramel sauce:

Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring

until syrup turns deep amber, occasionally brushing down

sides of pan with brush dipped into water and swirling pan.

Remove from heat. Gradually add cream (mixture will bubble

vigorously). Stir over low heat until caramel melts. Add

butter and stir until melted. Let cool slightly. Serve Caramel Sauce warm.

 

Makes 8-10 servings.

 

Bon Appetit

 

November 1995

 

~~~~~

 

Cranberry and White Chocolate Pecan Pie

 

1 pie crust (for double crust 9-inch pie)

1 1/3 cups cranberries, fresh or frozen

1 cup halved pecans

1 cup white chocolate or vanilla flavored chips

3 eggs

3/4 cup firmly packed brown sugar

3/4 cup light corn syrup

3 tablespoons all-purpose flour

1 teaspoon grated orange peel

 

Preheat oven to 400 degrees F.

Roll out the bottom crust and arrange in a 9-inch pie pan. Layer cranberries, pecans and chips in the crust-lined pan. In a large bowl, beat the eggs. Add brown sugar, syrup, flour, and orange peel and blend well. Pour over cranberry mixture. Bake for 35 to 40 minutes or until crust is golden brown and filling is set in center. Cover with spray-coated foil after 25 minutes of baking. Cool completely, approximately 2 hours. If desired, serve with whipped cream. Garnish as desired. Store in refrigerator.

 

~~~~~

 

And for the Chocolate Pecan Pie, I just make the regular pecan pie recipe off the bottle of light Karo Syrup and add 1cup of chocolate chips...

[Synn]

Thanksgiving 2005.........

 

 

What's on your Menu???

[Synn]

Let's see.......

Turkey

Sage Dressing

Potato Salad (because BIL said so)

Greenbean Casserole (a given)

Noodles (neice wants)

Mashed Potatoes (lumpy of course)and gravy

Olive and Pickle Wraps

Pumpkin, Apple and Pecan Pies (with coolwhip)

Cranberry Salad (because I like it)

Crescent Rolls

Hot Rolls

Hot Chocolate, Coffee, Tea and MOUNTAIN DEW!

 

Oh yeah and a chocolate Birthday cake.. DH turns 38 Thanksgiving Day this year!

 

 

[Synn]

Does anyone have a good sage dressing recipe?

[ricardo]

Here's mine & unikemom's recipe.

 

Bread Dressing link

 

(edited by Cat to shorten link)

[Synn]

I'll probably do something without cornbread.. I really wish I would have written this stuff down while my mom was still alive.. So folks if your Mom and Dad are still alive or your Grandma I advise to write down their favorite recipes that you love and cherish every holiday!

[ricardo]

Instead of cornbead just use homemade bread. 1 - 2 loaves

cut into chunks, then toasted in the oven. Then resume

the recipe.

 

Here is a recipe, you can use white bread also.

 

Sage and Herb Whole Wheat Stuffing

 

Makes 12 Servings

 

Ingredients

 

12 slices stale whole wheat bread

1 medium onion, finely chopped

1 cup finely chopped celery (include leaves)

1 tsp dried sage

3/4 tsp dried thyme

3/4 tsp dried marjoram

1/4 tsp ground black pepper

2 egg, lightly beaten (optional)

2/3 cup chicken broth

 

Take 8 of the 12 slices of bread and tear them into small pieces. Place the pieces in a food processor or blender and process into coarse crumbs. Measure the crumbs. There should be 4 cups. (Adjust the amount if necessary.) Place the bread crumbs and cubes in a large bowl, and add all of the remaining ingredients except for the chicken broth. Toss to mix well. Slowly add the broth as you continue tossing. Coat a 2-quart casserole dish with nonstick cooking spray. loosely spoon the stuffing into the dish, and bake uncovered at 325 degrees for 45 minutes to an hour, or until

heated through and lightly browned on top. Serve hot

 

 

 

 

[Synn]

I'll probably try to make it from memory.. I remember a bowl full of bread... 2-3 eggs, sauted onions celery in butter, poulty seasoning, a litte sage and enough broth to moisten.. Sometimes she'd put yucky yucky yucky oysters in it..

[ricardo]

Are you going to put oysters in yours?

 

ACK!!!!!

 

 

[Synn]

Hence the word YUCKY.. That would be a definate NO NO NO!!!!

[ricardo]

Scroll up to see edited recipe.

 

 

 

 

[Guest Guest]

I'll take your oysters!!!

 

I *love* oyster dressing!

 

 

[Synn]

Looks like I am going to get out of it.... Sis is having it at her house this year.. All I have to do is this..

 

Sweet Potatoes

Cranberry Relish

Potato Salad

Rolls

Butter

Pecan Pie

Corn

Cake

[Guest Guest]

It's just us and a homeless friend this year, unless my brother and his family decide to join us at the last minute. We are having:

 

Turkey roasted with bacon

mashed potatoes and gravy

stuffing, haven't decided what kind yet

maple glazed yams

spiced cranberry orange walnut relish

garlicky green beans with almonds

squash casserole

fruit salad

rolls and butter

a relish tray

pumpkin pie with fresh whipped cream

apple pie alamode

Black Forest Cherry Cake

wine, and cranberry juice

 

It's interesting to see potato salad on so many menu's. Is that a Southern thing? It's something we only eat during the summer, which in thinking about is is odd, since potatoes are really a winter veggie, and with mayonnaise and eggs, it prolly should be a winter thing considering how hot it gets here. Cavey could eat it everyday. Just curious about regional differences.

 

Everyone's menu sounds WONDERFUL! Next we should talk about how we use up leftovers.

 

 

 

 

[Cat]

 

 

 

 

 

[Juli]

I know this is an older thread but here's ours

 

 

Thanksgiving

 

 

Roasted Herbed Turkey

Sage Dressing

Mashed Potatoes

Peppered Corn

Ginger Cinnamon Cranberries

Butter Rolls

 

 

Rustic Apple Pie

Chocolate Cake w/ Butter Cream Frosting

 

Coke

Spiced Iced Tea

 

~*~

 

Almost everything made from scratch

 

[Cat]

[vigilant20]

Yay for bumps!

 

Tofurky

Dressing

Roasted Veggies

Green Bean Casserole

Mashed Potatoes

Candied Yams

Rolls

pumpkin pie

[themartianchick]

I think that I am going to serve:

 

smoked or regular turkey (not sure which)

turkey ham

macaroni and cheese

garlic mashed potatoes

lasagna

gravy

potato salad

stuffing

pumpkin bread

banana bread

cornbread

rolls

 

I haven't decided which vegetables to serve yet. Our family is picky, so I always have to have quite a few things to choose from. I shouldn't have to cook again for at least 3 or 4 days afterward.

[Annarchy]

So far, this is all I have planned:

 

Smoked Cornish Hens

Cornbread Stuffing

Mashed potatoes

[nini2033a]

We are having turkey (no butter in baste)

ham (I am allergic to turkey)

Quinoa stuffing with chestnuts and mushrooms

Yams topped with corn-free marshmallows

cranberry/apricot sauce

Pumpkin pie (for DH)

cranberry pie(for DD#2)

pecan pie (with rice syrup instead of corn syrup)(for DD#1)

Spinach "cheese" casserole (with Daiya cheese- based on tapioca)

and 2 types of bread, (1 will be GF)

for appetizers, there will be dates stuffed with blanched almonds and then wrapped with a piece of Bacon, black olives, rice crackers with Hummus(for DS and Myself), regular wheat crackers with smoked oysters or Brie(for DH and DD#1),

Oh and I make a "caramel" dip for applewedges by pureeing some dates, really good and much healthier than the real caramel apples.

It is a bit confusing dealing with everyones allergies and my DH being diabetic, but we manage, and we celebrate Thanksgiving 3-4 times each fall because I believe we should be thankful everyday, not just on the third thursday in November.

(Of course, we celebrate birthdays for a whole week with something small but special every day)