TravelTalkOnline Forums People Talk Recipes thanksgiving recipes please

looking for tried and true recipes suitable for thanksgiving, from apps to dessert. this year is a special one (first turkey dinner at my sister's new house) and i'm planning on cooking up a storm. thanks in advance.

Sherried Sweet Potatoes and Apples

yield: Serves 8


Ingredients
3 large sweet potatoes (or canned sweets not in syrup)
3 Granny Smith apples
4 tablespoons unsalted butter
1/4 cup fresh lemon juice
1/4 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
1/3 cup medium-dry Sherry


Preparation
In a kettle combine the sweet potatoes with enough cold water to cover them by 1 inch and boil them for 35 minutes, or until they are just tender. Drain the sweet potatoes and let them cool until they can be handled. (Or you could micro them and cool.) The sweet potatoes may be prepared in advance up to this point and kept chilled overnight. Peel the sweet potatoes, cut them lengthwise into sixths, and cut the lengths crosswise into 1/2-inch pieces. Peel, core, and cut the apples lengthwise into sixths and cut the wedges crosswise into 1/2-inch pieces. In a large heavy skillet cook the apples in the butter over moderate heat, stirring, for 3 minutes, or until they are softened. Stir in the lemon juice, the brown sugar, the cinnamon, and the Sherry, bring the liquid to a boil, and simmer the apples for 3 minutes. Add the sweet potatoes and cook the mixture, stirring gently and trying not to break up the sweet potatoes, for 2 minutes, until it is combined well and heated through. Transfer the mixture to a heated serving dish. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

nice variation on the sweet potatoes! printed your recipe; thanks.

These are tried and true recipes that I get asked to make every year.

First thing I always make is my turkey stock - freezes beautifully.

Food and Wine - Rich Turkey stock


My favorite time saver - make ahead mashed potatoes:

Williams Sonoma - Yukon Gold Mashed Potatoes

Nice twist on traditional cranberry sauce...

Cranberry Cherry Relish - Sheila Lukins

1 pound fresh cranberries
2 cups sugar
1/2 cup fresh orange juice
1/2 cup cranberry juice
finely grated zest of 1 orange
1 cup dried cherries

Pick thru the cranberries, rinse, drain well. Combine cranberries, sugar, OJ, cranberry juice and zest in pan. Place over medium heat; boil slowly until the berries pop open - about 10 minutes.

Skim the foam off the surface with a metal spoon. Stir in the cherries and let cool to room temperature. Cover and refrigerate. Will last up to one month.

Have a great holiday!

Evandnic

Cranberry Sauce

1 bag of fresh cranberries, rinsed and picked thru
3/4 c. Splenda (or sugar)
1 c. water

Simmer for 10 minutes. Yummy enough for everyday, all year. Add some grated fresh orange zest if you like. I buy bags and bags of cranberries in season and freeze them. Never want to eat canned cranberry sauce again ever!

Here's a great soup recipe! www.bhq.com for more great recipes!

Autumn Pear and Pumpkin

Very delicious and easy to make.

Ingredients
1/2 cup chopped onion
1/2 cup water
2 teaspoons instant chicken bouillon granules
1 15-ounce can pumpkin
2-1/2 cups half-and-half or light cream
1-3/4 cups pear nectar
1/4 teaspoon ground ginger
1/4 teaspoon white pepper
Pear slices (optional)

Directions
1. In a large saucepan combine onion, water, and bouillon granules. Bring to boiling. Reduce heat and simmer, covered, about 10 minutes or until onion is very tender; cool slightly. Do not drain.

2. Transfer mixture to a blender container or food processor bowl. Add pumpkin. Cover and blend or process until smooth. Return pumpkin mixture to saucepan. Stir in half-and-half or light cream, pear nectar, ginger, and white pepper. Cook and stir until heated through.

3. Ladle into soup bowls. If desired, garnish each serving with pear slices. Makes 6 servings.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

This is a great holiday appetizer.

2 boxes frozen puff pastry, thawed
1 wedge Brie Cheese
1 wedge of good blue cheese
Cranberry sauce-use good homeade cranberry relish, if possible. Actually the one posted above with orange sounds perfect!

Preheat oven to 375.

Unfold pastry and cut into squares large enough to fit into small muffin/tart pans. Place a cube of brie in half the cups, and a cube of blue cheese in the others. Top with a small spoon of cranberry relish, and bake until pastry is browned and puffed at the edges.

We always have to have a spinach casserole on Thanksgiving, it is rather rich so it is only done on special occassions. It also a great make ahead dish.

4 packages frozen spinach
6 oz creme cheese
1 stick butter
parmesan cheese

Cook the spinach according to the package. Drain and then wring as much water out of the spinach as possible. Heat the creme cheese and butter in the microwave until soft. Mix with spinach. Add some parmesan cheese, salt and pepper to taste. Bake in a greased/buttered casserole dish. Sprinkle a little of the cheese on top of the casserole. Bake in the oven for 30 minutes at 325 degrees.

Everyone seems to love this dish.

My mothers' recipe. It brings tears to my eyes just posting it.....enjoy! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

GRANDMA'S BROCCOLI CASSEROLE

2 pkgs. frozen chopped broccoli (defrosted and drained)
2 C milk/cream or 1/2 & 1/2
1 C. Swiss Cheese, shredded
1/4 C. flour
1/4 C. butter or margarine
1 Tsp. salt
pinch nutmeg

Melt butter or margarine, add flour then liquid. Blend well. Then add shredded cheese and remaining ingredients. Mix well then put in greased casserole. Bake 1/2 hr. @ 325 degrees.

<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Contessa, that's a lot like my stepmother's green bean casserole. If you try this one you'll never go back to mushroom soup and canned onions again!

Not Your Mother's Green Bean Casserole

Recipe By :Georgia
Serving : 6 to 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 boxes frozen french cut green beans -- cooked and drained
4 tablespoons butter -- divided
1 small onion -- diced
2 Tablespoons flour
1 cup sour cream
1 tablespoon sugar
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup shredded cheddar cheese
1 cup shredded swiss cheese
2 cups corn flakes -- crushed

Cook green beans according to package directions. Drain, and place into a buttered casserole dish

Melt 2 T butter in small saucepan, saute onion until just soft

Add flour to butter and onion, and stir until well combined

Add sour cream, sugar, salt, and pepper to butter mixture and cook gently until mixture bubbles and thickens slightly.

Pour sour cream mixture over green beans and mix thoroughly

Top with mixture of cheeses

Top with crushed corn flakes, dot with remaining butter.

Bake at 375 for 20 minutes or until bubbly.

Description:
"This has been a tradition on my family's Thanksgiving table for three generations."

This green been casserole sounds delicious! My mother-in-law and brother-in-law have sprue disease (no wheat products), do you think I could use cornstarch in the place of the flour?

Sure. But you must change a couple of steps. Cornstarch & flour are thickeners. Flour is added to melted shortening. Cornstarch must be added to a liquid to dissolve. So, I'd melt the butter, saute the onions, then add the cornstarch mixture (2T.cornstarch to 1/4 c. water or broth blended well).....cook slightly until thickened, then add the remaining ingredients. I'm sure it'll be just fine.
Check out this site for cornstarch information: http://www.argostarch.com/faq.asp
Good Luck!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Another alternative is chickpea flour. You could use it without changing the method, and it would thicken the sauce exactly like flour does. Cornstarch tends towards gumminess, and also loses all of its thickening power if overcooked, which could happen during the baking process.

Thanks both of you, if I can find it I will try the chickpea flour, if not I will go the cornstarch way and give it a try.

planning on making the turkey stock using the slow cooker and the mash potatoes, although that's a whole lot of butter PLUS sour cream... but my guess is that's what makes it taste so good. as for cranberry sauce, i have to admit i'm not a fan, although orange zest might change my mind on that. thanks for the recipes, and everyone else who is sharing your thanksgiving recipes. i can hardly believe it's right around the corner! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

Or arrowroot... only thing to remember, for leftovers corn starch does not last long in the fridge...

Look in the organic section for the chickpea flour. I think Bob's Red Mill makes it. Of course there are other brands, but that's the one I found. I use it in place of wheat flour for all sorts of things, like dredging fish or chicken before pan-frying.

Yes, Arrowroot is another good substitute. The problem with cornstarch is that it can become gelatinous. But, any port in a storm. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

On the mashed potatoes - I use the light sour cream (the fat free makes the flavor off) and I also use a tad less butter. My justification is that it's once or twice a year. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

I cannot talk up that stock recipe enough for making gravy. It makes THE BEST gravy ever - and more than enough.

Give the cranberry relish/sauce deal a try. My hubby uses it for "jam" on cranberry bagel for the weeks following. Nice tart/sweet flavor with the orange. Many years ago Minute Maid used to make a tangerine concentrate. Holy cow was that good. I used to put tangerine juice with the orange zest in instead of all orange juice & orange zest. I loved the tartness. My local Whole Foods sells a fresh squeezed tangerine - I may have to get some this year.

I hope your holiday is joyous. Have fun cooking! <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

Mmmmm... the day after Thanksgiving I love a turkey sandwich with cranberry sauce, S&P, Mayo & shreded lettuce...
On a nice fresh lightly toasted Kaiser Roll (center scooped out)...
my favorite part of the whole weekend meal event... well... except for maybe the pies! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Re: Cranberry sauce. Not exactly my favorite but with a 'hit' of Grand Marnier it's pretttty darn good! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />
What to do with left over cranberry sauce: Make a coffee cake for the weekend.
Instead of the 'cinnamon filling' try the cranberry sauce with some chopped nuts added. Then make an icing with almond extract and it's oh, so good! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> Very different!

<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

My friend Bev(vebkid) just sent this to me and it looks simple and delish!!
Enjoy!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

Pumpkin Pudding Cake

30 ounces canned pumpkin puree
12 ounces evaporated milk
1 cup sugar
3 eggs
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. salt
1/4 tsp ground cloves
1 1/2 sticks margarine, melted
3/4 cups chopped nuts
1 package Jiffy yellow cake mix (or use half of a full-sized yellow cake mix)

Mix sugar, eggs, pumpkin, milk and spices. Pour into 9 x 13 pan. Sprinkle dry cake mix over pumpkin mixture. Pour melted margarine over cake mix. Sprinkle with nuts.

Bake at 350* for 50-60 minutes. Cool and refridgerate until serving time. Top with whipped cream or whipped topping.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Wow - that sounds amazing Contessa! Now I might have to make the cranberry relish early so I can try that great idea. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

This sounds wonderful. We are having Thanksgiving with my son and fiance this year and I think I'll offer to bring the veggie and make this.

This is on our table every Thanksgiving

Green Bean and Shoe Peg Corn Casserole

1 12 ounce can white shoe peg corn, draines
1 16 ounce can French cut string beans, drained
1/2 cup celery, chopped
1/2 cup onion, chopped
1 2 ounce jar pimentos chopped and drained
1/2 cup sour cream
1/2 cup grated sharp cheddar cheese
1 can cream of celery soup
1/2 t salt
1/2 t pepper

Topping
1 sleeve ritz crackers
1 stick butter melted
1/2 cup sliveres almonds

Mix all ingredients except topping. Place in casserole. mix topping ingredients and sprinkle over casserole. Bake at 350 for 45 min. Serves 8 Freezes well.

Nibs, the best thing to do if you're taking it somewhere else, is to prepare the whole thing and brown it when you get to your destination; that way it'll be nice and crispy. Hope you and your family enjoy it!

Try my Grand Marnier Cranberry Bread...

Thanks-I'll try that.

Thanks for the turkey stock recipe. I made it tonight and it's wonderful! I can't imagine how much this is going to make my life less stressful come Thanksgiving! I always seem to worry about having enough deep rich flavor. My Grandma taught me to add some onion to my potato water, then use some of that to add to the pan drippings to make my gravy. Problem is, we have a lot of people, so starting out with this will make my turkey drippings even more potent and delish! Happy Thanksgiving! <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

That is a great stock recipe... I like it!
To make the stock even darker...
Trim the root end off the onions, but leave the skins on to make the stock...
doesn't add any extra flavor, but does make the stock darker in color...

using all Turkey Wings will make the stock very "silky" as the wings, esp. the tips, contain the most collagen...
when we make chicken wings I trim the tips off and freeze them to use in stock when I have a bunch of them...

Tyler Florence made turkey stock with a smoked turkey wing yesterday. He roasted it with aromatics and then made the stock with that. It was very dark and looked really good.

I made that stock last weekend and froze it to use for my 2 Thanksgiving dinners next week. Way better than store bought, that's for sure.

Hey, Debbie, are you going to be over on the beach on Thanksgiving?? <img src="http://www.traveltalkonline.com/forums/images/graemlins/thinks.gif" alt="" /> Maybe we'll come over!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Need Thanksgiving recipes? There are tons of them now on Foodnetwork.com.

I don't know about anyone else but every time I click on FoodNetwork there are tons of pop-ups and have even gotten a virus or two from that site. I go on lots of recipe sites and have never had the problems I've had from F.N. It's a bummer because I love Barefoot Contessa, Giarda & Sandra Lee, among others. Anyone else? I'm curious.....


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Contessa, I HATE that site! It takes a hundred years to load, and it's so hard to find what you're looking for! I never go there, unless I'm watching a program and want the recipe I'm seeing right then. You'd think they'd have a link to "what's on now", but it's usually a couple of hours behind. I've not gotten any viruses, and my pop-up blocker takes care of the popups, but it's still a highly annoying site. I emailed them complaining about it, and no one responded <img src="http://www.traveltalkonline.com/forums/images/graemlins/cloud.gif" alt="" />

i'm a big fan of barefoot contessa too, contessa. love her recipes, simple and delicious. i have so many cookbooks that i rarely go online for recipes anymore, but i used to frequent epicurious and also chowhound has a cooking forum. after making my first fish dish, i became a fan of real simple also. thanks again for the recipes everyone. can't wait to start cooking. thanksgiving came so fast this year!

good news- just found out that i'll be getting two 17lb turkeys compliments of my sister (she gets it every year from her workplace and two of her friends don't want their birds)! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Banana.gif" alt="" /> so i will most definitely be using some of this for the stock recipe. any other turkey recipes would be appreciated...

Hope you don't mind me asking a question on your thread. I have to cook about 30 lbs of turkey breasts as back up for the big bird my sister is going to cook. I really prefer fresh (vs frozen) but find fresh really tough to find at Thanksgiving. Do any of you know how early I can purchase in advance of cooking that will be safe in the fridge? Two days, three days, etc? Thanks

i rarely keep raw meat/poultry in the fridge for more than a few days. and 30lbs is a lot to risk getting spoiled. how will u prepare all that turkey? feel free to post your recipe!