Thanksgiving Recipes To Make You Gobble-Gobble!

Thanksgiving... What a splendid time to gather with family and friends to express thankfulness, gratitude, and appreciation to God and all we have been blessed with. It's a time to give thanks for the bountiful harvest, fill the air with laughter, comfort, and love. Just like the traditional recipes that are prepared year after year, our memories are also stored in a very special place, our hearts. We not only express our love and gratefulness with words, but it is in the little things we do, for example, cooking and baking. Let's be honest, doesn't it bring you such delight to see and hear the reaction someone you love expresses after they take that first bite out of something you made? Yes... it's amazing, a real good feeling knowing that they love it as much as you loved making it for them! That is why I am inviting you to gather in my virtual kitchen, as I share some of my special recipes with you, and in return, I hope you prepare them for your loved ones as well! :)     

 

Marinated Mushrooms

Ingredients:

  • 1 lb fresh mushrooms, (the smaller the better) or canned whole mushrooms, drained
  • 1/3 cup red wine vinegar
  • 1/3 cup vegetable or olive oil
  • 1 medium onion, sliced very thinly
  • 1 tsp. salt
  • 2 tsp. dried parsley flakes
  • 1 tsp. dry mustard
  • 1 T. brown sugar

Directions:

* Clean mushrooms, trimming the end of each stem. Leave the mushrooms whole. * In a saucepan, mix the remaining ingredients and bring to a boil. * Add mushrooms and simmer 5-6 minutes or until the mushrooms appear darker in color. * Remove and let cool. Then chill in a covered bowl, stirring occasionally. * Drain and serve.

Pumpkin Pickles

Ingredients:

  • 6 pounds pumpkin
  • 5 pounds sugar
  • 2 cups vinegar
  • 2 tbsp whole cloves
  • 6 cinnamon sticks

Directions:

Slice pumpkin very thin. Pour sugar over pumpkin and let stand overnight. Cook next morning and add other ingredients. Cook 1 1/2 hours over low heat. Makes 6 pints.

Southern-Style Corn Bread

Ingredients:

  • 1 box Jiffy Corn muffin Mix
  • 1 large egg, beaten
  • 1 16 oz (2 cups) Sour Cream
  • 1 stick (1/2 cup) Margarine or butter, melted
  • 1 14 oz. can Cream-style Corn

Directions:

Preheat oven to 375 degrees. Mix all ingredients together and spread the batter into a greased rectangular pan. Bake for 30 to 40 minutes or until brown on the top. When you insert a toothpick, make sure it comes out clean.

Jims Upside Down Turkey

Ingredients:

  • 5 cups cubed stale bread
  • 2 cups reduced-sodium chicken broth (or broth from boiling the giblets, not liver, with celery tops)
  • 1 cup cooked, crumbled bacon
  • 1 cup cooked maple-sage sausage
  • 1 cup diced red apple (skin on)
  • 1 cup diced celery
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1 teaspoon dried sage
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 turkey--16 to 20 lbs
  • 1 cooking bag for a large turkey
  • 3 Tablespoons flour
  • Salt & pepper

Directions:

Preheat oven to 350 degrees. Combine all stuffing ingredients in a very large bowl. After removing giblets from cavities, pack as much stuffing as will fit nicely inside the turkey. Put any remaining in a pie pan or casserole dish. Cover with foil. Secure cavities closed with needle and thread or skewers. Carefully place turkey in oven bag, breast side down (additional helping hands are good at this point). Sprinkle Flour, Salt and Pepper in and around Turkey. Close oven bag and place Turkey (breast side down) in large roasting pan. Cut a few slits in top of bag. Bake at 350 degrees for 3-3 1/2 hours or until done. Place extra stuffing in oven when there is 3/4 to 1 hour cooking time remaining. Remove turkey and extra stuffing from oven. Allow to cool slightly, about 15 minutes. Carefully remove turkey from oven bag, saving juices for yummy gravy. Scoop out stuffing; carve & serve.

Vidalia Onion Casserole

Ingredients:

  • 1/2 stick of butter (unsalted)
  • 5 medium vidalia onions, sliced
  • 3 Tablespoons milk
  • 36 whole Ritz crackers, crushed
  • 1 cup parmesean cheese, grated

Directions:

Pre-heat oven to 350 degrees. In a large pot melt butter. Add onions and milk and saute until limp, not brown. In a casserole dish layer 1/2 of onions, cheese and crackers. Repeat the layers and bake for about 20 minutes until light brown.

Golden Honey Pan Rolls

Ingredients:

  • 1 cup milk
  • 1 egg
  • 1 egg yolk
  • 2 Tbsp. honey
  • 1 1/2 tsp. salt
  • 3 1/2 cups bread flour
  • 2 1/4 tsp. yeast
  • Glaze:
  • 1/3 cup sugar
  • 2 Tbsp. melted butter
  • 1 Tbsp. honey
  • 1 egg white

Directions:

Place first 7 ingredients in bread machine. Select dough setting. When cycle is done, turn dough on lightly floured cookie sheet. Punch down. Cover and let rest for 10 minutes. Shape into balls. Place in greased baking pan. Cover let rise about 30 minutes. For glaze, mix ingredients. Drizzle over dough. Bake at 350 for 20-25 minutes or until golden brown. Brush with more honey.

Sweet Potato And Apple Bake

Ingredients:

  • Butter to grease baking pan
  • 3 pounds sweet potatoes, baked, cooled and peeled
  • 3 golden delicious apples, peeled, cored and sliced lengthwise
  • Fresh lemon juice (about 1/4 cup)
  • 1 cup pecan halves
  • 1 stick (1/2 cup) butter
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup molasses
  • 2 tablespoons dark rum, optional
  • 1 teaspoon pumpkin pie spice

Directions:

Preheat oven to 400 degrees. Grease baking dish or pan with butter. Slice the baked sweet potatoes into one-inch thick slices. Toss apple slices in lemon juice. Alternate sweet potato and apple slices in prepared baking dish. Sprinkle with pecans. Combine butter, sugar, molasses, rum (if using), and pumpkin pie spice in a saucepan. Cook, stirring, over medium heat until sugar dissolves. Spoon syrup over sweet potato and apple mixture. Bake for 30 minutes, basting occasionally with syrup.

Apple Buttered Heirloom Pumpkin Pie

Ingredients:

  • Crust:
  • 1 1/2 cups plus 2 tbsp. unbleached all-purpose flour
  • 1 tbsp fine granulated sugar
  • 3/4 tsp fine sea salt
  • 1 stick (1/2 cup) unsalted butter, cut into pieces
  • 4 1/2 tbsp vegetable shortening, chilled
  • 4 tbsp cold water
  • Filling:
  • 3 large eggs, beaten
  • 1 cup cooked and mashed heirloom pie pumpkin, or canned pumpkin
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1 tsp pure vanilla extract
  • 3/4 cup evaporated milk

Directions:

In a medium mixing bowl, combine the 1 1/2 cups flour, sugar and salt, then stir with a pastry cutter (or pastry blender.) Add butter and shortenin, then cut in with pastry blender until small lumps remain. Gradually stir in cold water, one tablespoon at a time, tossing with fork to mix. Shape dough into a ball and wrap in plastic wrap. Refrigerate at least one hour. When chilled, use remaining flour to dust work surface and roll out pie crust. Fit crust into pan and fashion a decorative edge for crust, if desired, or leave plain. Freeze crust at least 1 hour. Preheat oven to 400 degrees. In a medium mixing bowl, whisk together eggs and pumpkin until mixed. Add apple butter, brown sugar, salt, cinnamon, nutmeg, vanilla and evaporated milk, then whisk until combined. Pour mixture into pie crust and bake in a 400 degree oven for 40-50 minutes or until knife inserted in center comes out clean. During last 15 minutes of baking, may need to cover edges of crust with a pie shield to prevent overbrowning.

Turkey Day Cheesecake

Ingredients:

  • 2 8 oz packages cream cheese, softened
  • 1/2 cup pumpkin
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • Dash nutmeg
  • Dash ground cloves
  • 2 eggs
  • graham cracker crust

Directions:

Mix cream cheese, pumpkin, sugar, vanilla, cinnamon, nutmeg, and cloves with mixer on medium until well blended. Add eggs and mix until well blended and pour into crust. Bake at 350 degrees for 35-40 minutes until center is almost set. The cheesecake will "poof" like a balloon when it is done.

Cranberry Custard

Ingredients:

  • 12 large eggs, beaten
  • 1 1/2 cups sugar
  • 4 cups milk
  • 1 teaspoon vanilla
  • 1 cup cranberries

Directions:

Mix eggs, milk, sugar and vanilla together. Add berries. Pour into a 9x13" glass baking dish. Lightly sprinkle top with nutmeg. Bake at 350 for 60 minutes until set and knife comes out clean. Chill and serve cold.


Comments 2 comments

Jo Deslaurier profile image

Jo Deslaurier 6 years ago

I would never have thought about pumpkin pickles!


angoliver profile image

angoliver 6 years ago Author

Hi Jo, I agree I had the same reaction about pumpkin pickles when I first discovered this recipe (lol), but actually, they are very good! :)

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