special recipes for Thanksgiving?

**Sara Noel** · 10-31-2002, 01:32 PM

Do you have a casserole, pie, side dish etc that you make for Thanksgiving? I'm looking for something new and delicioius to add to our menu. I am very plain at the holidays. Just the basics and a dessert. Never anything too fancy as it is just our little family, but I would love to try new casseroles or side dishes. Also, do you prep anything ahead of time for the holiday?

TIA,
Sara

**captclearance** · 10-31-2002, 03:18 PM

I have been doing something different the past couple of years...... We have tried to cut back on the fat in our food.... So I skin the Turkey....

I do not present a whole turkey at the table anyway...... I make it the day before and slice it, I cook it in a cooking bag so it has NEVER been dry.... No more defatting the broth, even when I chill the broth and it seperates there is only a paper thin layer of fat...... It makes life so much easier, then the oven is free to bake and keep foods warm......
BTW.... I already have about 6 different varieties of bread and cornbread in my freezer for stuffing... (I save a little here and there)

**rhiana** · 10-31-2002, 05:15 PM

Thats a really good idea bout saving the bread. We usually just buy a few mixes. The different kinds of bread sounds like it would make intersting stuffing. Do you have any recipes..I've never made homemade stuffing before.

Rhiana

**Sara Noel** · 10-31-2002, 05:24 PM

I'd be interested in any new HM stuffing recipes too. Last time I attempted it, I really goofed. I don't know how.

I felt so silly too.

Sara

**captclearance** · 10-31-2002, 06:15 PM

I just do it by eye, my family prefers stuffing over dressing (dressing is more of a cube, stuffing is more of a crumb) I let them bread dry and then I toast it in the oven.... I crumble it in a bowl add butter or marg (about 1 stick for about 8 cups I guess)
Add lots of celery and onion !!!!! (sweated a little in a pan first)
add enough turkey juices to make a soft, sponge and bake.....

**mustang80** · 11-01-2002, 08:50 AM

Sara, I was going to start a thread with some Thanksgiving recipes I have in my Simple Pleasures-Holidays book. They are not tried and true by me, but some are different.

**Darlene** · 11-01-2002, 09:48 AM

I usually buy Pepperidge Farm cornbread stuffing add celery,onion,mushrooms and cooked pork sausage. We like to cook our bird in the weber grill so we don't stuff our turkey.

We also make these really great tasting scalloped carrots.

2lbs. carrots,pared and sliced 2c milk
¼c butter 1/8tsp. pepper
1 onion minced 1/4 tsp.celery salt
¼cflour 1/2lb cheddar cheese
1 tsp. salt 1/8c fresh buttered bread crumbs
¼tsp. dry mustard

Heat oven to 350* Cook carrots 'til done. Drain. Meanwhile melt butter in saucepan,cook onion 2-3 min. Stir in flour,salt,mustard then milk.Cook and stir 'til smooth. Add pepper+celery salt.
In 2 1/2qt. casserole layer carrots then cheese. Repeat until both are used, ending with carrots. Pour on sauce.Top with crumbs. Bake uncovered 25 min or until golden.

**captclearance** · 11-01-2002, 05:02 PM

Darlene, that sounds very good ! Danielle, I can't wait to see the new recipes ! Thanks !

**Jerseygirl** · 11-02-2002, 03:42 PM

I stuff my turkey with 1/4'd onions, celery, carrotts and green peppers, it flavors the broth nicely and make stuffing in a dish on the side. I make a sausage stuffing. Simply pan fry a roll of breakfast sausage, add to 3/4 loaf of white bread ( torn up), Italian seasoning, 4 eggs, 1/2 cup milk bake until cooked through. This is a favorite among the family, and I always keep a bit raw on the side to make stuffed mushrooms.

**kimbee** · 11-02-2002, 06:46 PM

This is a wonderful recipe that's not too hard for a kinda pre-Thanksgiving or Christmas dinner munchies. Everytime I've made it people have loved it and it looks really festive.

Danish Almond Crescent Ring

1/4 c sugar
3 TBS margerine or butter softened
3/12 oz. Almond Paste
1 8oz can refregerated Crescent Dinner Rolls
1 egg beaten
2tsp sugar
2-4 TBS sliced almonds

Heat oven to 375, lightly grease cookie sheet. In small bowel combine sugar, butter and almond paste with fork until well mixed and set aside.
Sepearte crescent dough into 2 long rectangles and overlap the edges about 1/2 inch to form 1 large rectangle. Firmly press perforations to seal. Press or roll out to form 16x9 inch rectangle, cut lengthwise into 3 strips.
Spoon 3 TBS of filling evenly down the mixture of each strip. Gently press filling to form 1 inch wide strip. Fold sides of dough over filling, firmly pinching edges to seal.
On greased cookie sheet, loosely braid the 3 filled strips. Form the braid into a ring, pinch ends together to seal.
Brush with egg and sprinkle sugar and almonds on top.
Bake at 375 for 15-22 minutes or until golden brown. Cool 5 minutes.

It is easier to make than it sounds and it is soooo good.

Kim

**scooby** · 11-03-2002, 07:06 AM

This is very good

THANKSGIVING CRANBERRY COBBLER

1 pkg. Duncan Hines yellow cake mix
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. butter, softened
1/2 c. chopped nuts
1 can peach pie filling
1 can whole cranberry sauce
Vanilla ice cream

Preheat oven to 350 degrees. Combine cake mix, cinnamon, nutmeg in a bowl. Cut in butter with a pastry blender until crumbly. Stir in nuts and set aside. Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 inch pan. Sprinkle crumb mixture over fruit. Bake for 45 to 50 minutes or until golden brown. Serve with ice cream.