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Thanksgiving Recipes

Updated on October 24, 2018
Elsie Hagley profile image

Elsie has been cooking for sixty years and has many recipes. I'm sharing some with you, some are my mothers recipes, hope you enjoy baking.

Thanksgiving Dinner


Fall Thanksgiving Meals

In modern times, the Thanksgiving dinner is changing; traditionally, it featured turkey, stuffing, mashed potatoes with gravy, baked pumpkin, kumara, and various fall vegetables, but that role is changing in favor of the celebration of thanksgiving.

Some families, if they do celebrate turkey day, cannot afford turkey, and now in the southern hemisphere with day-light saving, families enjoy outdoor life and play sports, followed by a barbecue and a bit of light-hearted fun.

Thanksgiving Day, celebrated on the fourth Thursday in November, is not a holiday down under, and we do not have the day after Thanksgiving off from work and many secondary schools have exams. Thanksgiving is of no real meaning to most families, and actually if you asked them what they were doing for thanks-giving, they would not know what you were talking about.

The first day of December is the day when most businesses, start pushing the Christmas shopping season, the radio's start playing christmas songs and there is a general feeling that the end of the school year for children and the holidays and christmas are near.

They are all waiting for 25 December (Christmas Day) Father Christmas and christmas stockings, decorating the christmas tree, christmas cooking, excited children everywhere enjoying the thrill of six week summer holidays coming up in the middle of December.

But for those that do celebrate thanks-giving holidays, here are a few suggestions for meals.

Roast Turkey


Cook Time

Prep Time: 15 minutes

Total Time: 2 1/2 Hours

Serves: 8 - 10

Roast Turkey with Cashew Stuffing

  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 1/2 cups fresh breadcrumbs
  • 1 1/2 cups roasted cashew nuts, roughly chopped
  • 1/4 cup fresh parsley, chopped
  • Salt and freshly ground black pepper
  • 3.2 kg turkey
  • extra olive oil


  1. METHOD:
  2. Heat oil in a saucepan, add onion and cook for 10 minutes to soften but not color.
  3. Remove to cool.
  4. Combine cold onion with the rest of the stuffing ingredients and season well with salt and pepper.
  5. Heat oven to 180c.
  6. Wash turkey and dry inside and out with paper towels.
  7. Place turkey in an oven pan.
  8. Pack stuffing into cavity of the turkey and tie the legs together with string to keep stuffing secure.
  9. Drizzle turkey with a little extra olive oil and season with salt and pepper.
  10. Roast it for 2 1/2 hours or according to the turkey packaging instructions.
  11. Baste regularly.
  12. Remove turkey from the oven and rest for 10 minutes before slicing.
  13. Serve with gravy made from the pan juices.

Easy Thanksgiving Recipes: 8 Restaurant Side Dishes for Thanksgiving

About the Video Above

Published on Jul 28, 2014

Thanks to our free eCookbook, Easy Thanksgiving Recipes: 8 Restaurant Side Dishes for Thanksgiving you can serve the best homemade Thanksgiving meal this year! Download your free copy here.

A variety of Thanksgiving recipes for side dishes

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: 4

Salmon and Potato Bake

  • 700 grams (6 medium) potatoes cut into wedges
  • 1 small head broccoli - roughly chopped
  • 400 grams can red or pink salmon - well drain
  • Freshly ground black pepper
  • 2 cloves garlic - crushed
  • 1/2 cup cold water
  • 410 gram can mushroom soup
  • 2 tablespoons chopped fresh parsley


  1. Method:
  2. Heat oven to 180 c. Cook potatoes in boiling water for 10 minutes, then drain well and place in a baking dish.
  3. At the same time, cook broccoli in boiling water for one minute, them drain well and scatter over the potatoes.
  4. Break up salmon into chunks and scatter over the vegetables in the baking dish.
  5. Season all over with black pepper.
  6. In a bowl, stir garlic and cold water into the canned soup to combine.
  7. Pour soup over salmon and vegetable to evenly cover.
  8. Bake for 20 minutes or until dish is bubbling hot and golden brown.
  9. Scatter with chopped parley and serve.

Mass Appeal Thanksgiving side dish recipes!

Prep time: 5 min
Cook time: 7 min
Ready in: 12 min
Yields: 4

Stir Fried Lemon Ginger Fish

  • 4 medium skinned and boned fish fillets
  • 1 medium onion
  • 1 tablespoon peanut oil
  • 1 tablespoon grated root ginger
  • 1 tablespoon cornflour
  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon rind
  • 1 cup chicken stock
  • 1 tablespoon brown sugar
  • chopped spring onion greens


  1. Method:
  2. Cut fish into 2 cm wide strips, about 6 cm long.
  3. Peel onion and cut into eighths.
  4. Heat oil in a wok or heavy frying pan and stir-fry onion and ginger for 2 minutes.
  5. Add fish and stir-fry for 2 minutes or until fish is almost cooked.
  6. Mix cornflour and lemon juice together until smooth.
  7. Add lemon rind, stock and brown sugar.
  8. Pour over fish.
  9. Bring to the boil and cook for 1 minute.
  10. Serve garnished with spring onion greens

Chicken with Mustard and Spring greens

Fill your kitchen with fresh invigorating aromas for thanks-giving.

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: 4


  • 4 skinless lean chicken breasts
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons whole grain mustard
  • 2 cloves garlic - chopped
  • 150 grams baby spinach leaves
  • 1 cup watercress leaves
  • 1/4 cup chopped fresh parsley
  • Juice of 1 lemon
  • Extra lemon wedges - to serve


  1. METHOD:
  2. Heat oven to 180c.
  3. Season chicken all over with salt and pepper.
  4. Heat a little oil in a frying pan and fry the chicken breasts on one side.
  5. Turn the chicken over and simmer each chicken breast with one tablespoon of mustard.
  6. Transfer the chicken to an oven pan and roast for 15 to 20 minutes depending on size of chicken breast until cooked through.
  7. At the same time, add the garlic, baby spinach, watercress and parsley to the frying pan.
  8. Stir over a low heat for two or three minutes.
  9. Add lemon juice and season with salt and pepper.
  10. then simmer for another couple of minutes.
  11. Remove chicken from pan and place on serving plates.
  12. Serve with spring greens on the side and lemon wedges to squeeze over.

© 2011 Elsie Hagley


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