Favorite Thanksgiving Recipies

[YouPdWhat]

I've seen several posts in the Thanksgiving Forum asking for or sharing favorite recipies so I thought I'ld start a separate thread.

Looking forward to reading about all those mouth watering dishes.

Be sure to share your favorite Christmas recipies here: Favorite Christmas
Recipies

Thanks For Sharing & have a Happy Thanksgiving!

[abond0017]

My favorite is a homemade green bean casserole which is soooooo much better than the mushroom soup kind. Its an easy recipe to manipulate and you can play with the ingredients to get the flavor just right if its too bland or too rich for you, but I have not once had a complaint the way I make it and there are never any leftovers.


Cheesy Green Bean Casserole

Yields approx 6 servings depending on the size of servings

Ingredients:

2 tblsp butter
2 tblsp flour
1 tsp salt
1 tsp sugar
1/4 cup onion, diced
1 cup sour cream
16 oz thawed frozen greenbeans or fresh
1 1/2 cups shredded cheddar (a little less or a little more depending on how cheesy you want it)
1 small can french fried onions (a little less or a little more depending on how much onion flavor you want)

Directions:

1. Preheat oven to 350 deg.
2. Melt 2 tblsp butter in a large skillet over Md. heat. Then stir in flour until smoothly blended with butter.
3. Stir in sugar, salt, diced onion, sour cream, and green beans. Cook for approx 5 minutes or until beans just begin to loose their crispness (but not cooked or tender yet).
4. Transfer half of the green bean mixture into a casserole dish and cover with half of the cheddar and half of the fried onions. Repeat with second half of green bean mixture, cheddar, and fried onions.
5. Bake for approx. 30 minutes until the green beans are tender and the top is golden brown.

Enjoy!!!!

[YouPdWhat]

Cornbread Salad

Ingredients

• 1 recipe of cornbread
• 1 envelope ranch dressing mix
• 1 cup ( 8 oz. ) sour cream
• 1 cup mayonnaise
• 2 cans ( 16 oz. ea. ) pinto beans
• 2 cups shredded cheddar cheese
• 10 slices bacon ( Turkey bacon also works fine ), fried very crispy & crumbled
• 2 cans whole kernel corn, drained well
• 1/2 cup ea. finely chopped: red bell pepper, green bell pepper, green onions ( scallions ) & several chopped tomatoes

Directions

• Make up the cornbread & let cool
• Stir together salad dressing mix, sour cream & mayo until blended; set aside
• Combine tomatoes, bell peppers & onions, tossing gently
• Crumble 1/2 of the cornbread into a large bowl. Top with 1/2 ea. of beans, pepper/onion/tomatoe mixture, cheese, bacon, corn & dressing mixture
• Repeat layers
• Cover & chill for at least 3 hrs. When ready to serve, stir the whole mess together or leave as is; your choice!

This is soooo good!! This salad is very moist so I usually make a little extra cornbread so the next day I can add a little more to the leftover salad ( if there is any ).

This is can also be made without the Ranch Dressing package mix. Also, you can add any veggies you desire. I have also used ( in addition to the above ingredients ) various combinations including; baby peas, very finely cut broccoli heads & on occasion very finely cut squash or zuchinni.

If you decide to try it I hope you like it as well as my family does!

[Lieuvena]

My family loves this one. I've been making it for about 6-7 years now. We serve it with our turkey or ham (kind of like a chutney), but it would make a great dessert as well (with pound cake and whipped cream)

Baked Stuffed Pumpkin

* 1 medium pie pumpkin
* 6 Granny Smith apples - peeled, cored and chopped
* 1 cup chopped walnuts
* 1 (16 ounce) can whole berry cranberry sauce
* 1 (20 ounce) can pineapple chunks, drained
* 3/4 cup packed brown sugar
* 1/2 cup golden raisins
* 1/2 cup dark rum (optional)
* 2 teaspoons minced fresh ginger root
* 1 tablespoon freshly grated nutmeg
* 1 tablespoon ground cinnamon


1. Preheat oven to 350 degrees F (175 degrees C). Position rack in the center of the oven.
2. Cut out top of pumpkin, and set aside. Scoop out seeds with a metal spoon.
3. In a large bowl, stir together the apples, walnuts, cranberry sauce, pineapple, brown sugar, raisins, and rum. Season with ginger, nutmeg, and cinnamon, and mix well. Spoon the mixture into the cleaned pumpkin, and replace top.
4. Set pumpkin directly on a baking stone or a thick baking sheet. Bake for 1 hour in the preheated oven, or until pumpkin begins to soften. Remove from heat, and stir, scraping the sides gently, so that some pieces of pumpkin fall into the apple mixture.

Serve, eat and enjoy!!!

[abond0017]

mmmmmm...those sound good.
I wouldnt have ever thought of using Cornbread in a salad...Thanks!

[hopeky94]

I found this recipe in a magazine or coupon insert YEARS ago and convinced my mom to try it instead of the "traditional" pumpkin pie... Unfortunately, she and I are the only ones in the family that like pumpkin, but we think this is 10x better than the old-fashioned pie! If we could convince the rest of the family to try it, I know they'd like it too, but oh well-- just leaves more leftovers for us! LOL

We prefer to call this "Pumpkin Cheesecake" since it's so much like a no-bake cheesecake... I just wish we could take credit for inventing it! Enjoy!!

Double Layer Pumpkin Pie (from Kraft foods website)

P.S. It's just as yummy using the sugar-free and/or lowfat versions of cream cheese, pudding mix, and whipped topping!!

[abond0017]

bump

[djm11504]

MMMm, greenbean casserole!

[tmsmalley]

We do Sweet Potatoes differently than most people. Instead of the marshmallow thing, I bake them in the oven like a baked potato (use fresh yams or sweet potatoes whichever you prefer). Once they're done, let them cool completely or use an oven mitt that you don't mind throwing away once you're done (be careful they're REALLY hot) and peel the skin off. Put the sweet potato into a glass baking dish and add about a cube of real butter or margarine. Add a tablespoon full or so of frozen orange juice (or a splash of liquid oj), then add a bit of pumpkin pie spice, cinnamon, nutmeg or even chinese five spice as you prefer. Add about a cup of brown sugar. Mix up but leave chunky, sprinkle a bit more brown sugar over the top then pop back in the oven until it is hot and butter is melted and brown sugar makes a bit of a crust on top.

This has a bit more depth of flavor and less sticky sweet than the marshmallow type, but still sweet enough that kids love it too.

Enjoy!
Tess

[YouPdWhat]