Anyone know of any good Thanksgiving recipes?

Hola, My family does the same thing every year for Thanksgiving! Got any new ideas?Anyone know of any good Thanksgiving recipes?
Apricot Orange Wild Rice Stuffing Recipe





In a large heavy saucepan, melt 2 tbsp Butter. Add and cook for 3-5 mins; 2 onions, finely chopped, 2 stalks celery, finely chopped, 1 clove garlic, minced. Pour in 2 1/2 cups chicken stock, 2/3 cup orange juice. Bring to boil. Stir in 2 cups long grain brown rice, 3/4 cup wild rice, and 1 tsp each sage and thyme and a pinch of cloves. Reduce heat to low; cover and simmer for 35 mins. Stir in 1 cup chopped apricots and 1/4 cup currants. Simmer, covered for 10-15 mins or until rice is tender. Add 3/4 cup pine nuts, or slivered almonds, toasted, 1/4 cup chopped parsley, 1 tsp each salt and pepper. Let cool COMPLETELY before stuffing bird (stuffing can be covered and refrigerated up to 2 days) Makes 11 cups.





Its Pretty GoodAnyone know of any good Thanksgiving recipes?
pumkin pie creme brule: easy way to do this take the filling out of the pumpkin pie or make your own and put them in little custard dishes, then take sugar and spread it all over the top then fire it with a kitchen torch or put it in the broiler. with the torch:when you're firing it be sure to keep the flame i the same place until the sugar becomes completely carmelized, when your done with the torching/broiling let it cool for a couple minutes.
Herb-Roasted Turkey with Citrus Glaze/Serving Size: 22


INGREDIENTS: 1 15-Pound WHOLE TURKEY fresh or frozen (thawed), 3 Large lemons, 2 Large limes, 1-1/2 Teaspoon salt divided, 1/2 Teaspoon black pepper coarsely ground, 1/4 Cup dry white wine (see note), 1/4 Cup packed brown sugar, Pan Gravy AND 1 Bunch, each fresh sage, marjoram, and thyme, divided


PREPARATION:


Preheat oven to 325.


Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.


Peel skin from lemons and limes to make rose garnishes. Reserve in refrigerator. Squeeze enough juice from the lemons and limes to equal 2 tablespoons each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity.


In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze.


Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each fresh sage and marjoram under the skin. Replace the skin.


Fold neck skin and fasten to the back with 1 or 2 skewers.


Fold the wings under the back of the turkey. Return legs to tucked position.


Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan.


Rub turkey with salt, pepper, and 2 to 3 tablespoons of salad oil. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone.


Roast the turkey in a preheated 325 degree F. oven about 3-3/4 hours.


During the last hour of roasting time, baste with the pan drippings.


During the last 30 minutes, baste with the citrus glaze.


Loosely cover with lightweight foil to prevent excessive browning.


Continue to roast until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast.


Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.


Place on a warm large platter and garnish the platter with the remaining fresh herbs and lemon and lime roses.


Prepare lemon and lime roses as follows: with a small sharp knife or vegetable peeler, cut a continuous thin 1-inch strip of peel. Avoid cutting into the white pith. Roll tightly, skin inside out, and secure with toothpicks. Reserve in a bowl filled with ice water until time for service.


Provides 22 servings at 6 ounces per portion.


Note: Alcohol-free wine may be substituted for the dry white wine.





Pa. Dutch Potato Filling


INGREDIENTS: 6 potatoes, boiled and mashed, 1 egg beaten ( added to the mashed potatoes, 1/4 c. each sauteed onion and celery added to the mashed potatoes, 6 pieces of cubed bread ( any kind ) mixed in with the potatoes.





Instructions:


Bake at 350 deg. for 30 min. or until browned on top.


Serve with gravy.


Serves 6





Pueblo Pie


Ingredients: 1 Tablespoon olive oil, 1 med. onion finely chopped,


1 med. yellow, red or green bell pepper, seeded and finelychopped, 4 garlic cloves, 1 jalapeno pepper, 1 16-oz can unsweetened tomato sauce, 1 16-oz can black beans, 1 16-oz can of corn, 2 tsp chili powder, 2 tsp cumin, 1/2 tsp fine sea salt,


1/2 tsp cayenne pepper, 3 cups water, 1 cup yellow stone-ground cornmeal, 1 Tablespoon lemon juice, 1 tsp dijon mustard,


1/2 tsp fine sea salt andshredded mozzerella cheese





Instructions:


Heat the oil in a large frying pan over medium-high heat.


Add the onion, pepper, and garlic and cook until softened, 6-8 minutes.


Remove from heat and stir in the tomato sauce, beans, corn, chili powder, cumin, salt and cayenne.


Stir and mash the beans some to make a thicker consistancy.


Pour into a 8 x 8 inch glass baking dish.


Sprinkle a layer of mozzerella cheese on top of mixture.


Preheat the oven to 350 F.


Boil water, add cornmeal, lemon, mustard and salt in a large saucepan, and stir until mixed.


Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 min.


Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes.


Cool for 10 min before serving.





Pumpkin Cake Roll


Ingredients:


Cake:


3 eggs -- room temp.


1 cup sugar


2/3 cup canned pumpkin


1 teaspoon lemon juice


3/4 cup flour


1 teaspoon baking powder


2 teaspoons cinnamon


1 teaspoon ginger


1/2 teaspoon nutmeg


1/2 teaspoon salt


1 cup walnuts, chopped


Filling:


1 cup confectioners' sugar


6 ounces cream cheese


4 teaspoons butter


1/2 teaspoon vanilla


Instructions:





Beat eggs for 5 minutes.


Gradually beat in sugar, pumpkin and lemon juice. In separate bowl mix flour, baking powder, spices and salt. Fold into pumpkin mixture. Spread in prepared jellyroll pan.


Top with walnuts.


Bake at 375'F for 15 minutes.


Turn cake out onto towel sprinkle with confectioners' sugar and roll up ';jellyroll fashion.


Cool.


Prepare filling, beating all ingredients until creamy.


Unroll the cake and spread filling and re-roll; chill.





NICE HOLIDAYS! BYE.
Hola, Senorita - and Happy Thanksgiving!





';Baked Cranberry Sauce'; - 10 servings





1 lb. fresh or frozen cranberries; thawed


1 1/2 cups chopped pecans


1 cup flaked coconut


1 cup orange marmalade


3/4 cup sugar


1/2 cup water





In large bowl, combine all ingredients; pour into a greased 11x7x2'; baking dish. Bake, uncovered, at 350* for 25-30 minutes or until cranberries are tender. Serve warm or cold.








';Streusel Squash Dessert'; - 15 to 18 servings





1 1/2 cups all-purpose flour


1/4 cup sugar


1/4 cup confectioners' sugar


1/2 cup cold butter


STREUSEL TOPPING:


1/4 cup packed brown sugar


2 tbsp. all-purpose flour


1 tsp. ground cinnamon


2 tbsp. cold butter


1 cup chopped pecans


FILLING:


1 medium butternut squash (4 lbs.); peeled, seeded and cubed


1 cup sugar


1/3 cup packed brown sugar


1/4 cup cornstarch


3 tsp. ground cinnamon


1 tsp. salt


1 tsp. ground ginger


1/2 tsp. ground nutmeg


1/2 tsp. ground cloves


2 (12 oz.) cans evaporated milk


4 eggs


Whipped cream and additional cinnamon (optional)





In a bowl, combine flour and sugars; cut in butter until crumbly. Press into an ungreased 13x9x2'; baking dish. Bake at 350* for 15-20 minutes or until edges begin to brown. In a small bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in pecans; set aside.


Place squash in large saucepan; cover with water. Bring to a boil; reduce heat and cover. Simmer for 15-20 minutes or until tender; drain. Transfer to a blender or food processor; cover and process until smooth. In a large mixing bowl, combine the sugars, cornstarch and seasonings. Gradually beat in 4 cups squash, milk and eggs until smooth (save any remaining squash for another use). Pour over crust; sprinkle with topping.


Bake at 350* for 55-65 minutes or until a knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate overnight. Garnish with whipped cream and additional cinnamon, if desired.
broccoli cassarole put in search in www.pillsbury.com they will have it
well not knowing what they do , maybe one thing is make scallop potatoes and put real ham bits in it, a green bean salad maybe, instead of a pumpkin pie make anpple pie or an apple treat, cook it just like a pie but tke the pie crust out of the pie shell flatten it and put the filling inside in a circle but leave about 2'; from the edges cause you will crimp them up and back make sorta like a shell. ALSo can make a green bean casssarole,