Does anyone have good recipes for a thanksgiving meal.?

I need different types of meals to make this year because my family cooks the same food evey yearDoes anyone have good recipes for a thanksgiving meal.?
I hope these help!! I've been working on coming up with some different things myself and these are a few of the recipes Im going to use!





MASHED TURNIPS %26amp; POTATOES





3 sm. potatoes, peeled %26amp; cubed


1 1/2 c. turnips, peeled %26amp; cubed


1-2 tbsp. skim milk


2 tbsp. unsalted butter


1 tbsp. fresh chopped parsley


1 tbsp. chopped chives


Dash ground red pepper


2 tbsp. freshly grated Parmesan cheese





In a large saucepan, over medium heat, cook potatoes and turnips in boiling water for 20 to 30 minutes or until fork tender; drain.


In a large bowl combine potatoes, turnips, milk and butter. Mash with fluffy. Stir in parsley, chives and red pepper. Spoon mixture into 1 quart shallow baking dish. Sprinkle with Parmesan cheese. Broil 3'; to 4'; from heat for 1 to 2 minutes or until lightly brown. Makes 4 servings, about 1/2 cup each.





STEAMED PLUM PUDDING





1/2 c. butter


1 1/2 c. brown sugar


2 eggs


1 tsp. vanilla


3 c. grated carrots


1 c. grated apples


1/2 c. raisins


1 c. pecans, coarsely chopped


1 c. flour


1 tsp. baking soda


1/2 tsp. salt


1 c. bread crumbs





Cream butter and sugar. Beat in eggs and vanilla; stir in carrots, apples, raisins and nuts. Sift together flour, soda and salt; stir into creamed mixture. Add crumbs and mix well.


Spoon into well oiled 1 1/2 quart mold (1 large or 2 small coffee cans work well). Cover with several thicknesses of waxed paper tied in place with a string. Place mold on a rack in covered kettle of boiling water. Steam for 3 hours. Unmold pudding and serve hot or cold with hard sauce or plum pudding sauce





CRAB STUFFED MUSHROOM CAPS





24 large mushrooms


1/4 cup extra virgin olive oil


minced garlic


any flavor Philadelphia (whipped) cream cheese


1 can crab meat


Parmesan cheese


6 tablespoons butter





Remove stems from the mushrooms. Carefully trim the mushroom cap back to expose the spore area. Do this at an angle so that the cap can hold more mixture.


In a bowl, combine the container of whipped cream cheese, three tablespoons of Parmesan cheese and the crab meat. Fold the mixture over until thoroughly combined.





Pour 1/2 teaspoon of extra virgin olive oil into each mushroom cap. Add a sprinkle of minced garlic into the oil. Add one tablespoon of crab mixture into each mushroom cap. Put the mushroom caps into a foil container.





Slice the butter into cubes and add them to the bottom of the container. Sprinkle minced garlic over butter.





Cover the container with foil and bake at 350掳F for 45 minutes. Switch the oven to broil and remove the foil during the last 5 minutes of cook time.Does anyone have good recipes for a thanksgiving meal.?
Kings Arms Tavern Sweet Potatoes





3-pounds sweet potatoes


戮-cup light brown sugar, packed divided


3-tablespoons butter


5 teaspoons cinnamon


陆-teaspoon nutmeg


录-teaspoon salt


1-cup milk





Preheat oven to 400潞


Grease 1陆 quart casserole


Cook sweet potatoes in boiling salted water until done; drain peel and mash them.





Stir in all the remaining ingredients except 2 tablespoons of sugar.





Turn the mixture in to prepared casserole and sprinkle with remaining sugar.





Bake at 400潞 for 30 minutes.





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Lime Jell-O Mold





1 large box Lime Jell-O


8 ounces Cream Cheese - room temperature


1 can Crushed Pineapple - chilled


8 ounce container of Cool Whip





Drain pineapple saving liquid to use in Jell-O. Make Jell-O using the quick-set instructions replacing some of the cold water with the pineapple juice. Make sure gelatin is well dissolved. Place in fridge until semi-set. In a blender combine cream cheese and pineapple until well blended. Mix into semi-set Jell-O than fold in Cool Whip. Pour into a gelatin mold and refrigerate until set or over night. To serve, unmold onto a plate large enough for the mold.
deep fried turkey


honey baked ham


twice baked potatoes


pasta salad


cucumber salad


creamed corn


brocolli w/ cheese sauce


cranberry orange sauce


buttermilk rolls


glazed carrots
A different way to serve corn, which the Native Americans introduced us to at the first Thanksgiving.





Baked Corn








3 eggs


1-14 戮 ounce Can Cream Style Corn


1-14 ounce can Eagle brand sweetened milk (low fat or fat free is OK)


Salt %26amp; Pepper to taste


1 Tablespoon corn starch





Separate the eggs and mix all ingredients except egg whites. Beat the egg whites until frothy but not stiff. Fold egg whites into the mixture. Place in a covered 1.6 liter 鈥?2 qt. casserole dish, bake at 350 covered for 30 minutes, remove cover and bake 30 minutes more.
I think you should have corn pudding


*baked mac n cheese


*crab cakes


*big butterball turkey


*potato salad


*apple pie


*sweet potatoes with marshmallows baked on top


*honey glazed ham


*stuffing


*baked golden buttery rolls


*green bean cassorole


sounds good dont it
You can find some great suggestions here:


http://www.gourmet-food-revolution.com/t鈥?/a>
go to 123recipe.com. u can search for great recipes for turkey, mashed potatoes, pumpkin pie, etc. i'm sure you'll find something!!
Here are a few of my favorites. Bonus: they can all be made ahead!!





PARTY POTATOES


8-10 medium potatoes


8 oz. package cream cheese


录 cup sour cream


录 cup milk


salt and pepper to taste


1 small grated onion


1 tablespoon butter


sprinkle of paprika





Pare potatoes and cut into large pieces. Heat 1 inch salted water to boiling. Add potatoes. Cover and heat to boiling; reduce heat. Boil 20 to 25 minutes until tender; drain and set aside.





In a large bowl, beat sour cream, cream cheese, and milk with a mixer. Add potatoes to mixture while they are hot. Add salt, pepper, and onion. Continue beating until light and fluffy. Spoon into greased 2 陆-quart casserole. Dot margarine on top and sprinkle with paprika. Bake at 350 degrees for 25-30 minutes. Serves 8-10.





Can be made day before, refrigerated and baked 20 minutes longer.








MAKE-AHEAD TURKEY GRAVY


4 turkey wings


2 medium onions, quartered


1 cup water


8 cups chicken broth


3/4 cup chopped carrot


1/2 teaspoon thyme


3/4 cup flour


2 tablespoons butter


1/2 teaspoon pepper





Preheat oven to 400 degrees. Roast wings with onions on top for 1 hour 15 minutes.





Put wings and onions in a 5-6 quart pot. Add water to roasting pan, scrape up brown bits, and add to pot. Add 6 cups broth (refrigerate remaining 2 cups) and the carrots and thyme. Bring to a boil, reduce heat, and simmer 1 hour 15 minutes uncovered.





When wings cool, pull off skin and meat. Save meat for another use.





Strain broth, discard veggies, and skim fat (or refrigerate and do later).





Whisk flour into remaining 2 cups broth till smooth. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and boil 3-4 minutes to thicken gravy. Stir in butter and pepper.





Makes 8 cups. Can be frozen (takes 2 days to thaw in refrigerator).








SWEET POTATO CASSEROLE WITH PECANS


6-8 sweet potatoes, cooked, peeled and mashed


2 eggs, beaten


1 cup sugar


1 tablespoon vanilla


dash of salt





Topping (crumble with fork):


1 cup brown sugar


1 stick margarine


1 cup crushed pecans





Whip eggs, sugar, salt and vanilla. Add mashed potatoes and whip together. Pour into 9x13 lightly buttered dish and sprinkle with topping. Bake for 30 minutes at 350 degrees.








WILD RICE AND CRANBERRY STUFFING


4 cups water


1 cup wild rice


1 1/2 teaspoons salt


1/2 lb crusty white bread, cut into 1/2-inch cubes 6 cups


1 stick (1/2 cup) unsalted butter, plus 2 tablespoons melted unsalted butter


2 cups diced (1/3 inch) onion


2 cups diced (1/3 inch) celery


2 cups diced (1/3 inch) apple


1/4 cup finely chopped fresh flat-leaf parsley


1 1/2 teaspoons dried sage, crumbled


1/2 teaspoon dried marjoram, crumbled


1/4 teaspoon dried thyme, crumbled


1/2 teaspoon black pepper


1 cup dried cranberries (5 oz)


1 cup turkey stock or chicken broth (2 cups recommended)





Bring water to a boil in a 2-quart heavy saucepan, and then add rice and 1/2-teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and spread out in a baking pan to cool completely.





Put oven rack in upper third of oven and preheat oven to 350掳F.





Spread bread cubes in a shallow baking pan and bake in upper third of oven until dry, about 20 minutes.





Melt 1 stick butter in a large nonstick skillet over moderate heat, then cook onion and celery, stirring, until softened, about 8 minutes. Add apple and cook, stirring, until crisp-tender, about 5 minutes. Stir in herbs, pepper, and remaining teaspoon salt and cook, stirring, 2 minutes. Transfer to a large bowl and toss with rice, bread, and dried cranberries.





Increase oven temperature to 450掳F and butter a shallow 3-quart baking dish (13 by 9 inches).





Spread stuffing evenly in baking dish and drizzle with turkey stock and melted butter. Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more.





*Rice can be cooked 2 days ahead and cooled, uncovered, then chilled, covered.





*Instead of drying bread cubes in oven, they can be spread in a shallow baking pan and dried, uncovered, at room temperature 1 day.





*Stuffing can be assembled (without drizzling with stock and melted butter), but not baked, 1 day ahead and cooled, uncovered, then chilled, covered. Bring to room temperature before proceeding.





Makes 8 to 10 servings.








SCALLOPED CORN


16 oz. can cream-style corn


16 oz. can whole kernel corn, undrained


8 tablespoons margarine, softened


1 cup lite sour cream


1 package Jiffy corn muffin mix


2 eggs, slightly beaten


1 small onion, chopped


1 tablespoon parsley





Mix together all ingredients and pour into greased 9x13 baking dish. Bake at 350 degrees for 1 hour.