I need some new inspiration. What does your Thanksgiving Day menu include? I am looking for ideas from main dish, to sides, to dessert etc. (Links to recipes online if you have them would be great as well.) Many thanks.
A few years ago I started serving the small ears of corn you find in the freezer section. Can put them on to heat/cook at almost the last minute so they will be hot when served. I figured they had corn (maize) at the first Thanksgiving and it probably was 'on the cob' not cut off the cob. My family thought I was a bit weird but they came around to my thinking.
16 oz. jar Cheez Whiz 1/2 stick (1/4 cup) softened butter or margarine 1 can cream of mushroom soup 8 oz. sour cream
2 lbs. frozen hash browns 1 - 10 oz. pkg. chopped broccoli, thawed and drained 1/4 - 1/2 cup chopped onions 2.8 oz. can Durkee Onions
Microwave together cheese, butter or margarine, soup, and sour cream for 2 min. (Stir after 1 min.) Then microwave 1 min. at 50% power, stir. Mix in baking pan (can be sprayed first with non-stick cooking spray) the hash browns, broccoli, and chopped onions. Pour cheese mixture over and mix well.
Sprinkle french fried onions (Durkee Onions) over top and bake at 350 for 45 min. for metal pan. If using a glass pan bake at 375 F. for approx. 1 hour. If it starts to brown, loosely cover with foil for last 10 min.
Directions: Prepare and chill the dough. Bake sweet potatoes for 1 hour at 350 degrees, or until soft. Cool, peel and puree in the food processor.
Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge.
For the filling, scrape pumpkin into a bowl and whisk in eggs and yolks. Whisk in remaining ingredients in order, whisking smooth between each addition. Pour the filling into the prepared pie crust.
Bake the pie for about 1 hour, until the crust is baked through and the filling is set. Cool the pie on a rack. For Squash Pie, halve, seed and wrap in foil, one large acorn squash and substitute for sweet potatoes, above.
One that we make is mashed sweet potatoes. We started making them because of my diabetic uncle who loves sweet potatoes, but couldn't have them candied as they had way too much sugar. It turned out that we all loved them, and make them every year now.
Boil chunked sweet potatoes until tender. Reserve 2 cups of the cooking water from the potatoes, then drain. Mash potatoes with a Tbsp. or two of butter or margarine. Use the cooking water (adding a little at a time) to help you get a mashed consistency. Add some cinnamon if you like. Once mashed to your desired consistency, add chopped pecans and halved red grapes. Enjoy! Happy Thanksgiving!
I made this last year for Thanksgiving and was 'Required' to make it again for Christmas! I plan on making this again but have learned my lesson and will double the recipe... the hardest part is making the Cornucopias. A little patience but so worth the praise in the end. http://www.puffpastry.com/recipedetail.aspx?recipeID=51031&rc=-1
I just found this recipe last year, it is great! Oven Roasted Root Vegetables 1/2 cup mayo 2 LBS assorted root vegetables {I used winter squash, carrots, yams, red potatoes, and onions} 10 cloves garlic 1T chopped fresh rosemary, crushed coarsly ground black pepper to taste Combine all in large bowl; coat well. Spread evenly in a shallow roasting pan. Roast at 425*, stirring occasionally 30 minutes or until tender and golden. I put a bit of olive oil in the roasting pan first.
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Request: Thanksgiving Recipe Ideas (11/06/2009)
I'm hosting Thanksgiving at my house this year and would like other ideas for recipes. Any helpful hints?
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Request: Thanksgiving Recipe Ideas
Archived on 11/06/2009
I'm hosting Thanksgiving at my house this year and would like other ideas for recipes. Any helpful hints?
Joy from Houston, TX
Answers:
Yummy Corn
Ingredients
1 Stick Oleo
1 8oz. pkg Philly Cream Cheese
3 Tablespoons Sugar
2 lbs. Frozen Corn
Directions
Put all together in 3 qt. pan, heat until all melted together and ready.
By GrandmaBess
24 Hour Salad
Ingredients
1 cup Marshmallows
1 cup Pineapple Tidbits
1 cup Coconut, sweetened
1 small can Mandarin Oranges, drained
1 cup Sour Cream
1/2 jar red cherries (optional)
Directions
Mix all ingredients together and chill over night.
By Grandma Bess
Cranberry Salad
I make this every year.
Ingredients
1 can whole cranberry sauce
1 can pineapple tidbits (reserve juice)
2 sm. pkg cherry jello
1 cup pineapple juice (add water if needed to make 1 cup)
1 cup boiling water
1 cup celery, chopped fine
1/2 cups chopped nuts (optional)
Directions
Dissolve jello in boiling water, add pineapple juice, then stir in cranberry sauce. Let set until jellied, then add pineapple , celery and nuts. Put in mold or bowl. Refrigerate. Here is a recipe for Corn Pie that my friend makes every Thanksgiving by request. Corn Pie Crust 1 1/4 cup crumbled Waverly crackers 1/2 cup butter Combine crumbs and butter, set 1/4 cup aside for top, line 9" pie tin with remaining crumb mixture. Pie 2 TBLS butter 1 1/4 cup milk 2 cups corn 1/2 tsp salt 1/2 tsp onion salt 2 TBLS flour 2 beaten eggs. Combine 1 cup milk, corn and salt. Bring to boil, reduce heat and cook 3 minutes. Add flour to 1/4 cup milk and mix til smooth. Add to hot corn mixture. stirring constantly. Cook til thick. Add onion salt and beaten eggs-cool slightly. pour into crumb crust, top with crumbs. Bake 20 mins at 375 degree.
By WIsgal
Traditional Southern Thanksgiving
I usually serve a traditional southern dinner similar to my mom's. Roast turkey and gravy, stuffing made from breadcrumbs, mashed potatoes, green beans or green bean casserole, sweet potato casserole, buttered sweet corn, cranberry sauce, yeast rolls and iced tea. For dessert, always pumpkin and pecan pie, sometimes apple too, and whipped cream served with piping hot coffee. Mom also usually did a baked ham also and sometimes I'll get a small one. It's a lot of work but so good!
By mef1957
Corn And Cheddar Casserole
Here's one that my cousin introduced me to a couple of years ago. Yum!
Ingredients
2 eggs
1 can cream-style corn, (14 3/4-ounce)
1 pint sour cream
1 sm. box cornbread mix (approx. 8 oz)
6 tablespoons melted butter
1 cup shredded Cheddar cheese
Directions
Grease a 9-inch square baking dish. Beat eggs in a mixing bowl. Stir in cream-style corn and sour cream until well blended. Add salt, cornbread mix and melted butter; mix well. Stir in shredded cheese. Pour casserole ingredients into prepared baking dish. Bake at 350 degrees F for 20-25 minutes or until browned.
