Must Have Dishes For Thanksgiving

[cat lover]

Bourbon Sweet Potatoes

3 cans ( 1 lb. 2 oz each) sweet potatoes, vacuum packed
1 cup sugar
1/3 cup bourbon
1/2 cup margarine
1/2 tsp vanilla
2 cups miniature marshmallows

Cook potatoes till heated. Preheat 350 degree oven. Mash potatoes and all but marshmallows and turn into a 2 quart shallow baking dish; sprinkle with marshmallows. Bake uncoivered 30 minutes.

[cat lover]

8 egg whites ( or 4 eggs)
2 cups sugar
1 cup unsweetened natural applesauce
1 can (16 oz) pumpkin
2 cups all purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup raisins
Cream Cheese Frosting
1/2 cup nuts, chopped

Heat oven to 350 degrees. Grease jelly roll pan) 15 1/2 x 10 1/2 x 1"). Beat eggs, sugar, applesauce and pumpkin in large bowl. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Pour batter into pan. Bake 25 to 30 minutes or till toothpick tests clean. Cool completely. Prepare Cream Cheese Frosting and spread on bars, sprinkle with nuts.

Cream Cheese Frosting

1 pkg. (3 oz) fat free cream cheese, softened (from an 8 oz pkg)
1/3 cup margarine, softened
1 tsp vanilla
2 cups powdered sugar

Beat cream cheese, margarine and vanilla in medium bowl on low speed with an electric mixer till smooth. Gradually beat in by hand with a wooden spoon the powdered sugar till smooth.

[DeBora4BobbyL]

I always get requests for:

Bran Freezer Rolls (http://www.momsmenu.com/forums/showthread.php?t=18)

Cream Cheese Braids (http://www.momsmenu.com/forums/showthread.php?t=21)

Armadillo Eggs (http://www.momsmenu.com/forums/showthread.php?t=93)

I like to cook a pork roast in the crock pot.

[cat lover]

6 tbsp margarine
1 small onion,minced
3 medium zucchini cut into 1/4" slices
2 medium carrots, peeled and shredded
1 can ( 10 3/4 oz) reduced fat cream of chicken soup
1/2 cup fat free sour cream
1 bag ( 8oz) herb seasoned stuffing mix, crushed

Preheat oven to 350 degrees. Grease a 13 x 9" pan. In 12" skillet melt margarine over medium heat. Add onion and cook till tender but not browned, about 5 minutes stirring occasionally. Add zucchini and carrots and cook till zucchini is tender about 8 minutes. Remove skillet from heat; stir in undiluted cream of chicken soup and sour cream till mixed. Sprinkle half of stuffing mix in dish and spoon zucchini mixture on top, then remaining stuffing mix. Bake 25 to 30 minutes till hot and bubbly.

[cat lover]

1 cup sliced green onion
1/4 cup + 2 tbsp melted margarine
4 cups cooked mashed pumpkin
1 (10 3/4 oz) cans chicken broth, undiluted
2 small tomatoes, peeled & chopped
1 tsp salt
Dash of pepper
2 cups fat free half & half

Saute onion in margarine till tender. Add remaining ingredients except half and half. Cover and simmer 10 minutes, stirring occasionally. Place half of mixture into a blender container and process till smooth. Repeat blending the rest of the soup. Add half and half and heat through. Serve warm. !2-15 small servings

[cat lover]

Pour 1 (28 oz) can tomatoes into saucepan, add 1/2 tsp salt and 3 tbsp sugar; cook 10 minutes over medium heat. Add 2 slices of toasted bread, cut in 1" squares and 3 tbsp butter and cook about 10 minutes more.

[cat lover]

1 cup cooked rice
1 can (1lb) Whole Cranberry Sauce, drained
1/2 cup heavy cream, whipped
1 dozen diced marshmallows

Combine rice and whole cranberry sauce. Fold in whipped cream and diced marshmallows. Spoon into individual dishes. 4 servings

[DeBora4BobbyL]

When the GKs or children are at the feast, I like to make Yams. I cook several sweet potatoes in the oven until they are soft. When they are cool, I peel them and place them in a buttered casserole dish. Then, I either drizzle light corn syrup over the top or I make a simple syrup using half water and half sugar and pour that over the top. Quantities will depend on the amount of potatoes you use. You just want to add enough to coat the potatoes. Symple syrup is made by warming the water and sugar until the sugar is dissolved. Then, sprinkle the yams with tiny marshmellos. Bake in a 350 degree oven until the marshmellows are melted and toasted.

[cat lover]

Bacon Onion Green Beans

1 1/2 pounds fresh green beans, trimmed
6 bacon slices, diced
1 medium onion, chopped
2 tbsp cider vinegar
1/4 tsp salt
1/8 tsp pepper
1 tbsp sesame seeds, toasted

Place beans in a saucepan and cover with water and briong to a boil. Cook, uncovered 8-10 minutes or till crisp tender. In a skillet cook bacon over medium heat till crisp. Remove to paper towels and drain, reserving 1 tbsp drippings. Saute onion in drippings till tender. Stir in vinegar, salt and pepper. Drain beans and place in a large serving bowl. Stir in th onion mixture a d bacon. Sprinkle with sesame seeds. 6 servings

[DeBora4BobbyL]

I have made this several times, but it doesn't replace the good old-fashioned green bean casserol made with the canned soup. I got this from one of Tyler Florence's shows on the Foodnetwork.

Green Bean and Pearl Onion Casserole


1 pound fresh green beans
2 cups pearl onions
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, minced
1 shallot, chopped
2 bay leaves
3 cups assorted wild mushrooms, sliced (such as oyster, cremini and shiitake)
Salt and pepper, to taste
2 tablespoons fresh thyme leaves
2 tablespoons flour
3 cups milk
1 can fried onions

Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 2 minutes, until the green beans have brightened in color. Remove the vegetables from the boiling water with a strainer then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins from the onions and set aside.
Coat a skillet with olive oil and butter over medium heat. Sweat the garlic and shallot down until they caramelize. Add the bay leaves then the assorted mushrooms. Stir to combine, season with salt, pepper and thyme. Sprinkle the mixture with flour to tighten up. Add the milk and boil for 3 minutes to thicken.

Place the green beans and pearl onions in a 2-quart casserole dish. Pour the "mushroom soup" over the vegetables. Toss to make sure the vegetables are well coated. Bake in a preheated 350 degree oven for 30 minutes. Top with fried onions and continue to bake for 10 minutes.

[cat lover]

This recipe came in a newsletter from Arcamax

Pumpkin Pie Pudding



1 3/4 cup cold skim milk
1/2 cup canned pumpkin
1 package sugar-free vanilla instant pudding
1/2 tsp pumpkin pie spice


Stir milk and instant pudding together until smooth. Stir in pumpkin and pumpkin pie spice until smooth. Serve, or chill and then serve. Serves 5

[cat lover]

This originally came from a Prevention magazine

Spicy Pumpkin Mousse with Mini Chocolate Chips

1 15 oz can pumpkin puree
1/4 cup putre maple syrup
1 tsp groud cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 cups frozen fat free whipped topping
1/4 cup semisweet mini chocolate chips

In a large bowl, combine pumpkin, maple syrup, cinnamon, ginger and cloves. Gently fold in whipped toopping till blended. Transfer to a serving bowl and top with chocolate chips. Chill a hour or longer before serving. 4 servings

[cat lover]

Maple Glazed Sweet Potatoes with Butter Pecan Topping

4 pounds sweet potatoes, peeled and cut into 1/4-inch chunks
Salt
1/2 cup pure maple syrup
1/2 cup + 3 tbsp Unsalted Butter, chilled &cut into 1/2-inch pieces, divided
2/3 cup all purpose flour
2/3 cup light brown sugar, packed
1 cup pecans, coarsely chopped

Preheat oven to 400 degrees. Butter a 13 x 9 x 2" baking dish. Bring large pot of water to boil and add sweet potatoes. Cook about 4 minutes or till water returns to simmer and drain. Rinse under cold water.Arrange sweet potatoes in prepared dish. Season with salt. Pour syrup over yams. Dot with 3 tablespoons butter. Cover and bake about 25 minutes or until sweet potatoes are almost tender.Mix flour and brown sugar in medium bowl. Add remaining 1/2 cup butter. Cut in till mixture resembles coarse meal. Add pecans and mix.
Sprinkle pecan mixture over sweet potatoes and bake 20 minutes or till tender. 8 servings

[cat lover]

Mashed & Spiced Butternut Squah

4 cups butternut squash, peeled and cubed
1 tbsp olive oil
1/3 cup onion, chopped
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp cumin
3/4 tsp mustard seed
3/4 tsp turmeric

Put squash in a large pan and cover with water and bring to a boil. Cover and simmer 10 to 12 minutes or till tender. Drain. Put squash on a plate and keep warm. Put oil in pan and heat; saute onion 2 to 3 minutes or till tender. Add garlic, salt and heat about 30 seconds; stir in cumin, mustard seed and turmeric and cook 1 minute. Add squash to this mixture. Stir till blended and mash with a potato masher just till mixture holds together. Serve. Serves4

[cat lover]

2 pounds small white onions( I like to use pearl onions)
1/2 cup cider vinegar
1/4 cup vegetable oil
3/4 cup dry white wine
1 tsp salt
1/2 tsp white pepper
2 tbsp sugar
1/2 small bay leaf

In large skillet place the onions, unskinned in enough water to cover them along with the cider vinegar. Cover the skillet and bring to a boil and reduce heat to simmer 5 to 7 minutes. Drain onions and allow to cool. Skin the parboiled onions and arrange them in a dish. Add other ingredients and bake at 400 degres for about 1 hour or till onions are tender. You can prepare this in advance, refrigerate and reheat at serving time. Makes 6 servings

[cat lover]

This recipe came from Taste of Home magazine; I like it because it is one of those recipes that can be made ahead of time leaving time for all the dishes that can't be made ahead


Tangerine Cranberry Sorbet





1 1/2 cups fresh or frozen cranberries
2 cups water
3 to 4 medium tangerines
2 tbsp plus 1/2 cup sugar, divided
1 cup light corn syrup


In a saucepan, bring cranberries and water to a boil. Reduce heat and simmer 5 minutes. Using a sharp knife or zester peel outer layer of one tangerine into strips for garnish. Toss the strips of peel with 2 tablespoons sugar and set aside. Squeeze tangerines to yield 1 cup of juice. Place cranberries with liquid in a sieve over a large bowl. Press berries to remove juices. Discard pulp. Add the tangerine juice, corn syrup and remaining sugar to cranberry juice and stir till sugar is dissolved. Pour into a 9" square dish. Cover and freeze till firm about 3 hours. Remove from the freezer 30 minutes before serving. Spoon into dessert bowls. Garnish with reserved tangerine peel.

Serves 8

[cat lover]

Pumpkin Cream Cheese Pie



1 package (8 ounces) cream cheese, softened
1/4 cup brown sugar
1/2 cup sugar
1/4 tsp ground allspice
1/2 tsp ground mace
1/2 tsp ground ginger
1/2 teaspoon salt
3 eggs
1 cup pumpkin canned pumpkin
1 cup milk
1 tsp vanilla extract
1 9" unbaked pie shell


In a mixing bowl, combine cream cheese, sugars, allspice, mace, ginger, and salt and beat well. Beat in eggs, one at a time, beating well after each. Blend in the pumpkin, milk, and vanilla. Pour mixture into the unbaked pastry shell.
Bake at 375 degrees for 45 minutes or till a toothpick inserted in center comes out clean. When done, the center of the pie should be firm when gently shaken. Chill before serving. Top with whipped cream and a sprinkle of nutmeg to serve. Makes 1 9" pie

[cat lover]

Butternut Squash Casserole

3 cups mashed, cooked, butternut squash
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup margarine, melted
1 8 oz can crushed pineapple with juice
1 tsp ground cinnamon
1 tsp vanilla extract
1/8 tsp ground nutmeg
1/3 cup chopped walnuts

Preheat oven to 325 degrees.Grease one 2 quart baking dish, and set aside.
Combine the butternut squash, white sugar, brownsugar,margarine,pineapple, cinnamon, vanilla and nutmeg. Mix well, and pour into baking dish.Sprinkle with chopped nuts, and bake for 40 to 45 minutes.

[SassyDesigns]

INGREDIENTS:

1 (12 pound) whole turkey, neck and giblets removed
1/2 cup butter, cubed
2 apples, cored and halved
1 tablespoon garlic powder
salt and pepper to taste
2/3 (750 milliliter) bottle champagneDIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.I found the above recipe about 4 years ago on allrecipes.com - I have been making this turkey every year since, and will be making it again this year! Since we have 15 people for Thanksgiving, I usually end up getting a turkey that's 22-25 lbs...I don't change much, except that I use a little more butter for under the breast skin, to make sure there's plenty! I also leave the sticks of butter frozen (I use Blue Bonnet Light Margarine), cut it into 1/2-inch cubes to insert under the skin - my fingers freeze, but it's so much easier to do! I also rub the turkey inside and out with Lemon Pepper, and use 4 apples for inside the turkey.

Make sure you follow the oven bag (I use Reynold's) instructions, and use their time for baking - the turkey will cook a LOT faster in that oven bag, I've discovered! :) Also I don't just use 2/3 bottle of champagne - I just dump the whole bottle in, especially since I'm using a larger turkey than the recipe calls for. I usually use Asti Spumante, because around that time of year they have the 2-pack for a good price, I like the taste, and can save the other bottle for New Year! The drippings at the bottom of the pan make a WONDERFUL gravy, too - I pour the drippings through a sieve into my measuring cup that has a fat separator attachment, transfer to a saucepan heat it, then add a cornstarch/water paste to that and stir with a whisk. Turns out very smooth and very yummy!

[SassyDesigns]

Another recipe I found on allrecipes.com – I double the recipe since we have double the number of people at Thanksgiving, and add season to taste before storing it in a bowl in the refrigerator overnight.:

INGREDIENTS:
9 potatoes, peeled and cubed
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter

--------------------------------------------------------------------------------

DIRECTIONS:
Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.
Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes. Serves 8.

OR - since the turkey is taking up all the oven space, and some of the other side dishes that other people bring need some time in the oven while the turkey is ‘resting’, instead of baking it as the recipe calls for, I put it into a crockpot on low for about 4 hours before dinner is served. I use light cream cheese and fat free sour cream, lemon pepper instead of the salt and pepper, and Blue Bonnet Light margarine instead of butter. When I put it in the crockpot, I add a few more pats of margarine and a splash of fat free half-n-half (but not too much, the moisture from the crockpot will make them a tad bit runny if you're not careful!). Everyone raves about this and I have to make it every year or will have some very disappointed people! :)

[DeBora4BobbyL]

Sassy, thanks for sharing your recipes!

[Yummys_Girl]

These sound good, Sassy! Thanks for sharing!

[cat lover]

Oh I love make ahead mashed potato recipes! Just makes things in the kitchen so much easier when you have company!

I love the soun of your turkey recipe too! You sure have some mighty good sounding recipes!

[cat lover]

8 ounces French bread, torn into small pieces, about 5 cups
2 cups half & half, or half milk and half cream
3 large eggs
2/3 cup granulated sugar
2/3 cup brown sugar
1 can (15 ounces) pumpkin puree
1 cup dried cranberries
3 tbsp melted butter
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 tsp vanilla
cinnamon sugar

Butter an 11 x 7" baking dish. Heat oven to 350 degrees. In a bowl cover the torn bread with the half & half and set aside. In another bowl combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla and blend well. Pour pumpkin mixture over soaked bread and stir to blend. Pour mixture into the prepared baking dish. Sprinkle top with cinnamon sugar. Bake for 45 to 60 minutes, or till set.Serve with brown sugar sauce, whipped cream, or vanilla ice cream. Serves 8.


Brown Sugar Vanilla Sauce

1/2 cup brown sugar, packed
2 tbsp corn syrup
1/4 cup butter
1/2 cup heavy cream
1 1/2 tsp vanilla extract

Combine all ingredients in a pan over medium heat. Bring to a boil and stir frequently. Reduce to medium low and let boil 5 minutes. Remove from heat. Sauce will thicken as it cools.

[cat lover]

Whole Wheat Pecan Stuffing

This side dish is perfect for a Thanksgiving or holiday meal!

Makes 8 1/2-cup servings



4 cups whole wheat bread, cut into 1/2-inch cubes
2 tbsp margarine
1/2 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped green pepper
3/4 cup sliced mushrooms
1/2 tsp dried thyme
1/2 tsp paprika
1/8 tsp nutmeg
1/2 cup golden seedless raisins
1/2 cup pecans, chopped
1 cup chicken broth
1 large lightly beaten egg


Preheat oven to 400 degrees.Bake bread cubes on a jellyroll pan till golden, stirring occasionally, about 20 minutes. Transfer to large mixing bowl.Reduce oven temperature to 350 degrees.Melt margarine in large skillet. Add onion, celery and green pepper and cook till tender, about 15 minutes, adding mushrooms for the last few minutes. Combine with bread in mixing bowl, add seasonings, giblets, raisins, pecans, broth and egg. Stir well and pour in 9 x 9" or 11 x 13" casserole dish sprayed with cooking spray. Bake covered for about 1 hour.


Source: Wheat Foods Council

[cat lover]

Sweet Potato Pecan Dessert


1 cup cooked mashed sweet potato
2/3 cup light brown sugar, packed
1/4 tsp cinnamon
1/8 tsp ginger
dash ground cloves
2 slightly beaten egg yolks
1/4 tsp salt
1/2 cup chopped pecans
1/2 cup soft bread crumbs
1 1/2 cups milk
2 tbsp melted butter
2 egg whites, stiffly beaten

Lightly butter 8 custard cups or 8 (6 to 8-ounce ramekins). Heat oven to 350 degrees.Combine the mashed sweet potato, sugar, spices, egg yolks, and salt; stir in pecans, bread crumbs, milk, and butter. Gently fold in egg whites until well combined. Turn into individual baking dishes or custard cups. Set dishes in a pan of hot water.Bake at 350 degrees for 1 hour or till a knife inserted in center comes out clean. Serve with whipped topping.Serves 8.

[cat lover]

Country Potato Dressing


1 large onion, chopped
3/4 cup chopped celery
1/4 cup margarine
1/4 cup chicken broth
8 slices day old bread,cubed
3 cups mashed potatoes
2 egg whites, beaten
1-1/2 tsp poultry seasoning
1/4 tsp pepper
1/4 tsp ground nutmeg

In a small skillet, saute onion and celery in margarine till tender. Remove from the heat and stir in broth. In a large bowl, combine bread cubes, potatoes, egg and seasonings. Stir in onion mixture. Transfer to a greased 2 qt. baking dish. Cover and bake at 325 degrees for 50 to 60 minutes or till a meat thermometer reads 160 degrees. Yield: 6 servings.

[cat lover]

Quick and Easy Pumpkin Cake

Nonstick cooking spray
1 package (18.5 ounces) yellow cake mix with pudding
1 cup canned pumpkin
3/4 cup (6 ounces) egg beaters
1/2 cup water
1/4 cup fat free sour cream
1 tbsp ground cinnamon
1 tsp ground nutmeg
3/4 tsp ground ginger
Whip Cream


Preheat oven to 350 degrees. Spray 13x9" baking pan with cooking spray.
Combine cake mix, pumpkin, egg beaters, water, sour cream, cinnamon, the nutmeg and ginger in large bowl. Beat with electric mixer on low speed just till moistened. Beat on high speed 2 minutes. Pour into prepared baking pan.
Bake 40 minutes, or till wooden pick inserted in center comes out clean. Cool. Top each with a serving of whip cream just before serving. 12 servings

[cat lover]

Impossibly Easy Pumpkin Cheesecake

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package (8 oz) fat free cream cheese, cut into 16 pieces, softened
1/4 tsp vanilla
3 eggs
3/4 cup sugar
1/2 cup bisquick mix
1 1/2 tsp pumpkin pie spice
Pecan halves, if desired


Heat oven to 350 degrees. Spray 9" glass pie plate with cooking spray. In blender, place all ingredients except pecan halves. Cover and blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate. Bake about 45 minutes or just till puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Garnish with pecan halves. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.

[cat lover]

Pumpkin Dump Cake



1 15 oz can pumpkin
1 12 oz can evaporated milk
3 eggs
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp salt
3/4 cup sugar

1 18.25 oz yellow cake mix
1 cup walnuts
1 1/2 sticks butter, melted

Preheat oven to 350 degrees . Lightly grease 9 x 13" pan. Completely combine 1st eight ingredients. Pour into prepared pan. Sprinkle with cake mix. Gently pat down with spoon. Sprinkle with nuts. Drizzle with butter. Bake for 50 minutes. Cool and cut in squares.

[DeBora4BobbyL]

What is the consistancy of this? I know with regular dump cake, the extremely liquidy fruity bottom is absorbed by the cake mix to become something similar to a cobbler. Will this be similar to a pumpkin pie?

[cat lover]

It really isn't the consistency of pumpkin pie because it doesn't have the "creaminess", but it is't exactly cake like either. One of those "mystery" consistencies that there isn't a description for! It has a good flavor and it well worth the try!

[DeBora4BobbyL]

Thank you!

[cat lover]

Grand Marnier Apricot Stuffing

1 cup diced, dried apricots
1 1/2 cup Grand Marnier, divided
turkey liver and heart
1 cup unsalted butter, divided
2 cups coarsely chopped celery
1 large yellow onion, chopped
1 pound bulk pork sausage
1 pound herb stuffing mix
1 cup slivered almonds
2 cups chicken stock
1/2 teaspoon dried thyme
salt and pepper to taste

Place the apricots and 1 cup of Grand Marnier in a small saucepan. Heat to boiling. Remove from the heat and set aside.Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes and set aside and cool.Melt 1/2 cup of butter in a large skillet over medium heat. Add the celery and onion and saute for 10 minutes. Transfer to a large mixing bowl. Cook the pork sausage in the same skillet, crumbling with a fork, till it is no longer pink. Remove and add to the celery mixture. Add the stuffing mix, apricots with liquid and almonds. Finely dice the turkey liver and heart and add to the stuffing mixture, stir to combine.Heat the remaining 1/2 cup butter and the stock in a small saucepan just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup Grand Marnier. Stir well to moisten the stuffing. Season with thyme, salt and pepper to taste.Enough for a 21 to 24 pound turkey. You can bake this in a casserole dish at 450 degrees till heated through
From Silver Palate Good Times Cookbook

[momsmenu]

You all have posted some great looking recipes!

When individuals contemplate what to make for their Thanksgiving or Christmas dinner, there's usually more indecision regarding the side dishes. After all, the Thanksgiving turkey is perfunctory and Christmas will inevitably be yet another turkey or a roast of some kind. But there is a staggering array of potential side dishes. Here are a few ideas.
http://www.momsmenu.com/cgi-bin/dir/jump.cgi?ID=4645

[cat lover]

Minnesota Wild Rice Dressing

Makes 8 servings



4 slices turkey bacon, cut into 1-inch pieces
1 cup onion, chopped
1 cup celery, chopped
1/2 pound mushrooms, cleaned and sliced
1 package (4 ounces) wild rice, cooked according to package directions
2 cups fresh bread crumbs
1/2 pound turkey breakfast sausage, cooked
1 tsp dried oregano
1/2 tsp dried sage
salt
black pepper



In medium size skillet, over medium heat, saute bacon till almost crisp. Add onion, celery and mushrooms and continue cooking tillvegetables are tender.
In large bowl combine bacon mixture, wild rice, bread crumbs, cooked sausage, oregano and sage. Season to taste with salt and pepper.Spoon dressing into lightly greased 2 quart casserole dish. Bake covered in a preheated 325 degree oven for 35 to 40 minutes

Recipe from the Minnesota Turkey Research and Promotion Council, St. Paul, MN

[cat lover]

Classic Pumpkin Pie with Cinnamon & Spice Whipped Cream




CLASSIC PUMPKIN PIE:
1/2 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
2 eggs
1/2 cup Karo Dark (preferred) or Light Corn Syrup
1 can (15 or 16 ounces) canned pumpkin
1 can (12 fluid ounces) evaporated milk
1 (9 to 9.5-inch) unbaked deep dish pie crust

CINNAMON & SPICE WHIPPED CREAM:
1 cup whipping cream
2 tbsp brown sugar
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
Dash ground nutmeg

Preheat oven to 425 degrees.
PIE Mix sugar, salt, cinnamon, ginger and cloves together in a large bowl. Add eggs and beat slightly. Add corn syrup, pumpkin and evaporated milk; blend well.Pour filling carefully into pie crust. Do not overfill crust. The amount of filling prepared may exceed the capacity of a 9-inch pie crust.Bake for 15 minutes; reduce oven temperature to 350 degrees and continue baking for 40 to 50 minutes, or until knife inserted in center of pie comes out clean. Cool on wire rack for 2 hours before serving

Whipped CreamPour cream into medium-sized bowl. Beat cream 3 to 4 minutes until soft peaks begin to form. Gradually add brown sugar, being careful not to over beat. Fold in vanilla, cinnamon and nutmeg. For best results use chilled bowl and beaters to prepare whipped cream.


This is a Karo Syrup recipe

[cat lover]

Here is an easy cranberry sauce!

Baked Cranberry Sauce

2 cups ffresh or frozen cranberries
1 cup packed brown sufgar
1/4 tsp ground cloves


Place cranberries in a 1 qt.baking dish. Sprinkle with brown sugar and cloves. Bakle coveres at 350 degrees for 30 to 35 minutes. Stir after 15 minutes Makes 1 1/2 cups