10 Great Recipes You HAVE To Try For Thanksgiving!
Get your Thanksgiving on the right way one or more of these amazing dishes!
Shelly White's "Perfect Turkey"
1 (18 pound) whole turkey, neck and giblets removed2 cups kosher salt1/2 cup butter, melted2 large onions, peeled and chopped4 carrots, peeled and chopped4 stalks celery, chopped2 sprigs fresh thyme1 bay leaf1 cup dry white wine1) Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.2) Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.3) Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.4) Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
Amy Barry's "Grandma's Green Bean Casserole"
2 tablespoons butter2 tablespoons all-purpose flour1 teaspoon salt1 teaspoon white sugar1/4 cup onion, diced1 cup sour cream3 (14.5 ounce) cans French style green beans, drained2 cups shredded Cheddar cheese1/2 cup crumbled buttery round crackers1 tablespoon butter, melted1) Preheat oven to 350 degrees F (175 degrees C).2) Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.3) Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.4) Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
Tom Szaller's "Great Pan/Bird Stuffing"
6 ounces sliced bacon1 pound ground pork sausage1 1/2 pounds sweet onions, peeled and chopped2 green bell peppers, chopped2 red bell peppers, chopped1 cup fresh mushrooms, sliced1/2 cup butter1 tablespoon ground black pepper2 tablespoons celery salt1 tablespoon seasoning salt2 1/2 tablespoons poultry seasoning1 tablespoon dried basil2 tablespoons garlic powder4 cups water3 (1 pound) loaves white bread, torn into pieces1) Preheat oven to 350 degrees F (175 degrees C).2) Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.3) Place sausage in a large Dutch oven. Cook over medium high heat, stirring to crumble, until evenly brown. Drain.4) Add the bacon to the sausage along with the onions, green bell peppers, red bell peppers, mushrooms, butter, pepper, celery salt, seasoning salt, poultry seasoning, basil, garlic powder and water. Bring to a boil; cook and stir 10 to 20 minutes, until the vegetables are soft.5) Gradually place the bread into the mixture, thoroughly blending until all pieces are coated. Transfer to a large baking dish or two medium baking dishes.6) Bake in the preheated oven 40 to 60 minutes, or until the top begins to brown.
Heather's "Gourmet Sweet Potato Classic"
5 sweet potatoes1/4 teaspoon salt1/4 cup butter2 eggs1 teaspoon vanilla extract1/2 teaspoon ground cinnamon1/2 cup white sugar2 tablespoons heavy cream1/4 cup butter, softened3 tablespoons all-purpose flour3/4 cup packed light brown sugar1/2 cup chopped pecans1) Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.2) Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.3) In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.4) In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.5) Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.
Leeza "Cranberry Sauce Extraordinaire"
1 cup water1 cup white sugar1 (12 ounce) package fresh cranberries1 orange, peeled and pureed1 apple - peeled, cored and diced1 pear - peeled, cored and diced1 cup chopped dried mixed fruit1 cup chopped pecans1/2 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1) In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.2) Enjoy!
Gina's "Iced Pumpkin Cookies"
2 1/2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground cloves1/2 teaspoon salt1/2 cup butter, softened1 1/2 cups white sugar1 cup canned pumpkin puree1 egg1 teaspoon vanilla extract2 cups confectioners' sugar3 tablespoons milk1 tablespoon melted butter1 teaspoon vanilla extract1) Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.2) In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.3) Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.4) To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Stephanie Phillips' "Double Layer Pumpkin Cheesecake"
2 (8 ounce) packages cream cheese, softened1/2 cup white sugar1/2 teaspoon vanilla extract2 eggs1 (9 inch) prepared graham cracker crust1/2 cup pumpkin puree1/2 teaspoon ground cinnamon1 pinch ground cloves1 pinch ground nutmeg1/2 cup frozen whipped topping, thawed1) Preheat oven to 325 degrees F (165 degrees C).2) In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.3) Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.4) Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Bethany Weathersby's "Grandmother's Buttermilk Cornbread"
1/2 cup butter2/3 cup white sugar2 eggs1 cup buttermilk1/2 teaspoon baking soda1 cup cornmeal1 cup all-purpose flour1/2 teaspoon salt1) Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.2) Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.3) Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Donna West's "Sweet Dinner Rolls"
1/2 cup warm water (110 degrees F/45 degrees C)1/2 cup warm milk1 egg1/3 cup butter, softened1/3 cup white sugar1 teaspoon salt3 3/4 cups all-purpose flour1 (.25 ounce) package active dry yeast1/4 cup butter, softened1) Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.2) When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).3) Bake in preheated oven for 10 to 15 minutes, until golden.
Judy's "Homemade Mac and Cheese"
8 ounces uncooked elbow macaroni2 cups shredded sharp Cheddar cheese1/2 cup grated Parmesan cheese3 cups milk1/4 cup butter2 1/2 tablespoons all-purpose flour2 tablespoons butter1/2 cup bread crumbs1 pinch paprika1) Cook macaroni according to the package directions. Drain.2) In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.3) Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.4) Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.
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