Thanksgiving recipes

FL_Hiker

Hi all,
Would love to see your tried and true favorite family thanksgiving recipes! Turkey, appetizers, sides, and desserts all would be great! I’m excited (and nervous!) to be cooking my first thanksgiving in my new home this year 😊.
Thanks!

acpgee

Here's a side we do while the turkey roasts.
https://www.bonappetit.com/recipe/harissa-and-maple-roasted-carrots

acpgee

We do cranberry sauce with gin.
https://www.myrecipes.com/recipe/cranberry-sauce-gin

hesn92

I'm doing my first thanksgiving too! EEEkk. I'm excited to do things my way ha

This is not a traditional thanksgiving recipe but we have it in my family every year and I love it:

Strawberry Jello Pretzel salad
https://addapinch.com/strawberry-pretzel-salad-recipe/

this is what I'm thinking will be on the menu:
Smoked turkey (by my husband)
I guess I'll make stuffing even though I don't care for it
Mashed potatoes and gravy
creamed corn with jalapenos
green beans
sweet potatoes (not the casserole with marshmallows, I prefer them more savory although I don't have that one figured out yet)
rolls
pumpkin pie with homemade whipped cream
strawberry jello pretzel salad

missysippy930

@hesn92, we prefer savory sweet potatoes too. I am going to try hasselback sweet potatoes this year. A lot of recipes, both sweet and savory on Pinterest.
@Fl_Hiker this recipe for Jiffy Cornbread Casserole is a family favorite. I always add cooked pork sausage links to this
https://site.jiffymix.com/spoon-bread-casserole/

lporter229

This wild rice and mushrooms is a nice side dish with turkey, particularly of you have any gluten-free guests. The marsala wine is key, so don't substitute it.

https://www.myrecipes.com/recipe/wild-rice-mushrooms

earlnabby

Here is our family's absolute must have side dish:

Corn Pudding
5 eggs
1/3 cup butter, melted
1/4 cup sugar
1/2 cup milk
4 tablespoons cornstarch
1 can whole kernel corn
2 cans cream-style corn

Grease a 2 quart casserole dish.

Lightly beat eggs. Stir in melted butter, sugar, and milk. Whisk in cornstarch until no lumps are present. Add corn and lightly stir. Pour into casserole dish and bake 1 hour at 400°

dechowj

Here is a list of what we typically have for thanks giving (split between 3 families). If anything sounds good to you let me know and I'll type out the recipe.

Appetizers: Pigs in a blanket, spicy sriracha meatballs, shrimp cocktail deviled eggs, stuffed mushrooms, fruit with fluff dip, cheese crackers and pepperoni platter

Meal: Turkey, sausage stuffing, mashed potatoes, sweet potatoes with marshmallows, creamed corn, candied carrots, rolls, orange spiced cranberry sauce, roasted bacon Brussel sprouts

Desert: apple crumb pie, pumpkin pie, peanut butter cream cheese pie, hot chocolate ice cream

Lounmoun

This is the menu-
Veggie tray with dip
Deviled eggs
Sliced apples
Turkey
Mashed potatoes
Stuffing
Gravy
Rolls
Roasted asparagus with mushrooms
Cranberry sauce
Pumpkin maple pie
Cherry pie

bioklutz

My brother in law makes this every year. It is very good!

Spinach, Artichoke & Brie Stuffing

Ingredients

* 1/4 cup extra-virgin olive oil
* 2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped)
* 2 cups chopped yellow onions
* 1 tablespoon roughly chopped garlic
* 1 tablespoon plus 2 teaspoons Emeril's Italian Essence, or other Italian seasoning blend
* 2 1/2 teaspoons salt
* 1 1/4 teaspoons freshly ground black pepper
* 3 (8 1/2-ounce) cans quartered artichoke hearts, any tough outer leaves removed
* 2 large eggs
* 1 1/2 cups heavy cream
* 2 cups chicken stock
* 2 tablespoons lemon juice
* 12 to 14 cups cubed (1-inch) day-old French bread (1 loaf)
* 1 pound Brie, rind removed and cut into 1/2-inch cubes
* 1/2 cup freshly grated Parmesan
* 1/4 cup minced fresh parsley leaves

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.

Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.

Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.

Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.

hesn92

earlnabby wrote: »

Here is our family's absolute must have side dish:

Corn Pudding
5 eggs
1/3 cup butter, melted
1/4 cup sugar
1/2 cup milk
4 tablespoons cornstarch
1 can whole kernel corn
2 cans cream-style corn

Grease a 2 quart casserole dish.

Lightly beat eggs. Stir in melted butter, sugar, and milk. Whisk in cornstarch until no lumps are present. Add corn and lightly stir. Pour into casserole dish and bake 1 hour at 400°

Oh yum I love corn pudding. My husband doesn’t, he says it has a weird texture. So I never make it. I’m afraid of making it and being the only one to eat any.

AngryViking1970

bioklutz wrote: »

My brother in law makes this every year. It is very good!

Spinach, Artichoke & Brie Stuffing

Ingredients

* 1/4 cup extra-virgin olive oil
* 2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped)
* 2 cups chopped yellow onions
* 1 tablespoon roughly chopped garlic
* 1 tablespoon plus 2 teaspoons Emeril's Italian Essence, or other Italian seasoning blend
* 2 1/2 teaspoons salt
* 1 1/4 teaspoons freshly ground black pepper
* 3 (8 1/2-ounce) cans quartered artichoke hearts, any tough outer leaves removed
* 2 large eggs
* 1 1/2 cups heavy cream
* 2 cups chicken stock
* 2 tablespoons lemon juice
* 12 to 14 cups cubed (1-inch) day-old French bread (1 loaf)
* 1 pound Brie, rind removed and cut into 1/2-inch cubes
* 1/2 cup freshly grated Parmesan
* 1/4 cup minced fresh parsley leaves

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.

Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.

Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.

Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.

This is right up my alley. I may make this tonight.

MikePfirrman

Probably my popular recipe is a Spicy, Tex-Mex Sausage Cornbread Stuffing. I think it's an old Bob Evan's recipe. Since I'm now Gluten Free, I make the Gluten Free Cornbread in advance a couple of days, so it can dry out a bit. I cut it, leave unwrapped and on the counter. You can also slowly toast it up more in the oven.

10 to 12 cups of Dried Cornbread Crumbs
One Pound of Spicy Sausage (fried and crumbled)
Four to Six Cups of Chicken Broth
Large Can of Green Chilis
One Red Pepper
One Yellow Pepper
One large Onion Diced
One Cup of Celery Pieces
One Stick of Butter (or 1/2 cup margarine)
Spices to Taste (Oregano, Salt, Pepper, Cayenne optional)

Slightly cook the celery, onion and raw peppers in the butter until onions are translucent. Add in the green chilies and spices. Put the crumbs in a large bowl and pour over the vegetable/broth mixture. Toss lightly and put into greased or sprayed 13 X 9 pan. Slowly pour the broth over the stuffing in the pan. Go light, you can always add more if it's dry. Wrap tightly with foil and bake at 350.

ascreative6858

How can we figure calories per serving for the spicy Tex mex cornbread stuffing?

MikePfirrman

ascreative6858 wrote: »

How can we figure calories per serving for the spicy Tex mex cornbread stuffing?

Just like everything else, create a custom recipe. I have mine on Loseit currently. Add all the individual ingredients together (I use Bob's Red Mill Gluten Free Cornbread Mix) and then figure out roughly how many portions you have in a 13 X 9 pan (around 16 servings or so). The only variable for me is how much broth goes on it. It's more or less by little at a time till you get it just wet enough but not too soggy. I usually start with around two cups.

I got 223 per serving based on 16 servings and 8 cups of cornbread.

hesn92

I hope someone sees this and responds today lol. I am using stove top stuffing because I'm lazy and I don't really care that much about stuffing anyway. Do I just cook it according to the box instructions, or should I do anything to jazz it up a little? What do you all do with stove top? I literally don't know anything about stuffing.

MikePfirrman

hesn92 wrote: »

I hope someone sees this and responds today lol. I am using stove top stuffing because I'm lazy and I don't really care that much about stuffing anyway. Do I just cook it according to the box instructions, or should I do anything to jazz it up a little? What do you all do with stove top? I literally don't know anything about stuffing.

I'd like to say it's not that great but it's pretty decent. Think add ins if you want. Dried (not fresh, tried that once, yuch!) cranberries, pecans, a crisp apple. All after cooking according to the label. Really not a whole lot else that I can think of that wouldn't be too much of a good thing.

My wife makes her own traditional stuffing. Yeah, she tries to outdo me! Hers is, because she's gluten free, essentially stove top without the broth or vegetables added. It's just seasoned GF breadcrumbs in a box. This year, we're adding fennel bulb instead of celery and leeks instead of onions to hers.

Basically, all stuffings are just stale bread, celery, onion, broth (just enough to cover) herbs and butter or margarine plus add ins. Nuts, cranberries, apples, mushrooms or whatever you like. I prefer my stocks salty. Boxed stuffing is usually salty enough as is.

MikePfirrman

This is essentially my wife's Carrot Cake recipe for Thanksgiving. You have to REALLY drain the Pineapple well or it will be a soggy mess. Sometimes we take out a bit of oil to compensate and it has to bake long enough, but if you make this right, OMG. People that have had it say, if they've never had Carrot Cake, this is best cake they've ever eaten.

She also used to double the Cream Cheese too. She uses White (now GF) Flour too. Because she's non-dairy now, we use the fake Cream Cheese and it still turns out well.

https://www.bettycrocker.com/recipes/carrot-cake-white-whole-wheat-flour/7d483bc6-f143-44e8-8c99-f7b481874380#reviewDiv

no1racefan1

hesn92 wrote: »

I hope someone sees this and responds today lol. I am using stove top stuffing because I'm lazy and I don't really care that much about stuffing anyway. Do I just cook it according to the box instructions, or should I do anything to jazz it up a little? What do you all do with stove top? I literally don't know anything about stuffing.

I used to make Stove Top stuffing. I always used chicken broth instead of water, and I would add extra broth after it was done because I always think it ends up too dry and crumbly.

amy19355

I have thanksgiving with friends tonight and am bringing a turkey that I cooked in the Sous Vide for the first time. O M G it has exceeded all my expectations for tender and juicy! I boned and skinned the breast , detached the legs and left the bone in for presentation bonus, and clipped the wings for soup. If you have a Sous Vide circulator and want to try it, I did the legs for 8 hours at 150F and the breast at 140 for 10 hours (it’s a big breast , almost seven pounds!). It’s all reheating now in the gas oven, after which I will wrap it snugly in a solar blanket and drive quick as I can to the party.

Lounmoun

hesn92 wrote: »

I hope someone sees this and responds today lol. I am using stove top stuffing because I'm lazy and I don't really care that much about stuffing anyway. Do I just cook it according to the box instructions, or should I do anything to jazz it up a little? What do you all do with stove top? I literally don't know anything about stuffing.

I'm not jazzing it up because my picky eater dd likes it following the box instructions and she won't like it if I alter it. It is not a big deal to anyone else but would ruin her Thanksgiving.

lynn_glenmont

If I want to jazz up a packaged stuffing mix, I brown sausage (bulk pork sausage like Jimmy Dean's or Bob Evans -- about a half pound per box of stuffing mix*) with chopped yellow onions and celery (about a quarter cup each but exact amounts aren't crucial), and stir that in. It doesn't matter that much whether you add it with the water or after if the sausage mix is hot. If you've cooked the sausage ahead of time and refrigerated it, you want to put it in with the hot water. If I'm not cooking it for my extended family, which tends to resists changes to recipes, I might add dried fruit and/or chopped nuts, but the sausage, onion, and celery is what makes it taste like homemade.

*The sausage generally comes in a one-pound roll, so in reality I brown it all of the sausage with a half cup or so each of onion and celery, and freeze half of it for the next time I make stuffing.

vingogly

We always had corn fritters at Thanksgiving, cranberry relish made with orange juice and peel and walnuts (I think dad added some brandy to it), and chestnut dressing. They're the tastes I most fondly remember from Thanksgiving.

https://www.southernliving.com/recipes/golden-corn-fritters-recipe
https://www.epicurious.com/recipes/food/views/fresh-orange-cranberry-sauce-with-walnuts-106013
https://www.marthastewart.com/339824/chestnut-stuffing

apullum

My aunt asks me every year for my cranberry sauce recipe.

Every year I tell her it's the one on the bag of cranberries.

Boil a cup of water, dissolve a cup of sugar in it, stir in a bag of fresh cranberries, and simmer until the cranberries have burst. You can smash any stragglers with a fork. Refrigerate at least a few hours, preferably overnight. You can swap orange juice for water or replace some of the sugar with another sweetener (I have good results with 1/4 Splenda and 3/4 sugar).

That's all.

I think my aunt believes I'm keeping some big secret.