Thanksgiving recipes

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

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

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

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

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.

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.

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

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.

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

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.