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Thanksgiving Recipes
Appetizer: Pumpkin Fluff Dip 1 (16 ounce) container frozen whipped topping, thawed 1 (5 ounce) box instant vanilla pudding mix 1 (15 ounce) can solid pack pumpkin 1 teaspoon pumpkin pie spice In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Serve with graham crackers, vanilla wafers, & apple slices. Entree: Roast Turkey from Saveur magazine There are many views on how best to cook a turkey. Some cooks roast at low temperature overnight, others at high temperature for a short time, and still others brown at high temperature, then finish in a moderate oven. We recommend the following method for a moist, crisp-skinned bird. Preheat oven to 375°. Rinse a 10–12 lb. turkey, pat dry, then season with salt and freshly ground black pepper. Fill cavity with herbed corn bread stuffing, tuck wings under back, tie legs with kitchen string, and rub skin with 6 tbsp. softened butter. Place in a large roasting pan, breast side up, and roast until turkey and stuffing reach an internal temperature of 165°, about 10 minutes per lb. Let rest 20 minutes before carving. Side Dish: Country Sausage and Cornbread Stuffing 1 pound bulk pork sausage 4 tablespoons butter or margarine 3 medium-size celery stalks, diced 1 large onion, diced 1 medium-size red bell pepper, diced 1 (14 1/2 ounce) can chicken broth 1/2 teaspoon coarsely-ground black pepper 1 (16 ounce) package cornbread stuffing mix 1 cup pecans, toasted and coarsely chopped 1/4 cup chopped parsley Heat 12-inch skillet over medium-high heat. Add sausage meat and cook until browned, stirring frequently to break up sausage. With slotted spoon, remove sausage from skillet to large bowl. Discard all but 2 tablespoons sausage drippings from skillet. Add margarine or butter, celery, onion, and red pepper; cook, stirring occasionally, until vegetables are browned. Stir in broth, black pepper, and 3/4 cup water; heat to boiling, stirring to loosen any brown bits from bottom of skillet. Add vegetable mixture, cornbread stuffing mix, pecans, and parsley to sausage; mix well. Use to stuff a 12- to 16-pound turkey. Or spoon stuffing into a 13 x 9-inch glass baking dish. Cover with foil and bake at 325 degrees for 45 minutes or until the stuffing is heated through. Salad: Creamy Cranberry Salad 1 large box strawberry gelatin 1 cup hot water 1 (16 ounce) can whole cranberry sauce 1/2 cup diced celery 1/4 cup chopped nuts 8 ounces cream cheese, softened Dissolve gelatin in hot water. Cool and chill slightly. Break up cranberry sauce with a fork and add to gelatin with celery and nuts. Fold in cream cheese. Pour into an 8-inch square pan. Refrigerate. Side Dish: Garlic Mashed Potatoes 2 (14 1/2 ounce) cans seasoned chicken broth with roasted garlic 5 large potatoes, cut into 1-inch pieces In saucepan place broth and potatoes. Over high heat, heat to a boil. Cover and cook over medium heat 10 minutes or until potatoes are tender. Drain, reserving broth. Mash potatoes with 1 1/4 cups broth. If needed, add additional broth until potatoes are desired consistency. Side Dish: Praline Yams 1 (29 ounce) can Princella or Sugary Sam cut yams, drained 1/4 cup chopped pecans 1/4 cup firmly packed brown sugar 2 tablespoons flour 2 tablespoons butter or margarine, melted Preheat oven to 350 degrees. Place yams in an ungreased 1 1/2-quart baking dish. In a small bowl, combine remaining ingredients; blend well. Sprinkle over yams. Bake for 20 to 30 minutes or until bubbly. Bread: Buttermilk Pan Rolls 2 1/2 to 3 cups all-purpose flour 1 package Red Star® Quick-Rise Yeast 2 tablespoons granulated sugar 1 teaspoon salt 1/2 teaspoon baking soda 1 cup buttermilk 1/4 cup water 1/4 cup shortening Preheat oven to 400 degrees. In large mixer bowl, combine 1 cup flour, yeast, sugar, salt and baking soda; mix well. In saucepan, heat buttermilk, water and shortening until warm (120 degrees to 130 degrees F); shortening does not need to melt). Add to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth, about 2 minutes. Press dough evenly into greased 9-inch square cake pan. Sprinkle top of dough lightly with flour. With table knife, cut dough into 12 rolls, cutting almost to bottom of pan. Cover; let rise in warm place about 20 minutes. Bake at 400 degrees for 15 to 20 minutes until golden brown. Remove from pan. Break apart into rolls; serve warm. Bread/Dessert: Pumpkin Bread with Cream Cheese Filling 3 1/2 cups flour 2 tablespoons baking soda 1 1/2 teaspoons salt 2 teaspoons cinnamon 1 teaspoon nutmeg 3 cup granulated sugar 1 cup vegetable oil 4 eggs 2/3 cup water 2 cups pumpkin Filling: 8 ounces cream cheese, softened 1 egg 1/2 cup granulated sugar 1/2 cup chopped pecans Mix filling ingredients in order listed and set aside. Sift dry ingredients together. Mix pumpkin, water, oil and eggs together. Pour into dry mixture and mix well. Pour 1/2 of batter into 2 greased 9 x 5-inch loaf pans. Next pour a layer of filling in each pan (using all of the filling). Finish topping with remaining bread batter. Bake at 350 degrees for 1 hour and 15 minutes, or until a wooden pick inserted in the middle of the loaf comes out clean. Cool before removing from pans. Dessert: Browned Butter Pecan Pie 1/2 cup butter 3/4 cup light corn syrup 1/4 cup honey 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 1/8 teaspoon salt 1 cup chopped pecans 1 (9-inch) pie shell, unbaked Real whipped cream Preheat oven to 425 degrees. Over low to medium heat, cook butter in a saucepan, watching closely but not stirring, until golden brown, abut 5 to 8 minutes. Do not burn. Pour browned butter into bowl and set aside. In food processor, blend corn syrup, honey, sugar, eggs, vanilla extract and salt until smooth. Add browned butter; blend again. Add pecans and process with just a few quick on-off-pulses. Pour mixture into pie shell. Bake at 435 degrees for 10 minutes; lower heat to 325 degrees F; bake another 40 minutes. NOTE: center of pie will still seem a bit liquid when removed from oven; it sets up further as it cools. Let cool completely. Serve with a generous topping of real whipped cream. |
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Hal & Jean Ward,