12 lb Turkey cooked in my Flavorwave (You can cook this @ 350潞F for 20 minutes a pound in your oven, make sure you baste your turkey with the pan drippings every 30 minutes so it doesn't dry out)
Cornbread Stuffing (The directions should be on the back of the package)
Hot Buttered Rolls (heat in your toaster oven or get pop 'n fresh and follow the directions on the package)
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Baked Corn
8 servings
1 can whole corn, drained
1 can creamed corn
1 box Jiffy corn muffin mix
1/2 cup butter, melted
1 egg
8 ounces sour cream
Preheat the oven to 350潞F
Mix all ingredients together and put in 2 quart baking dish.
Bake for one hour.
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Garlic-Ranch Mashed Potatoes
Serves 4
1 Medium Head Cauliflower (you can replace this with 4 large baking potatoes, I use caluiflower because I'm Diabetic)
1 Tbsp Cream Cheese, softened
1/4 Cup Parmesan Cheese, grated
1/2 Tsp Minced Garlic
1/2 Tsp Salt
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
1/8 Tsp Freshly Ground Black Pepper
1/2 Tsp Dry Chives, chopped, for garnish
3 Tbsp Unsalted Butter
Instructions:
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, ranch flavored salad dressing mix, salt, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
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Cranberry Sauce
Serving Size : 2 Cups
2 cups Cranberries
Juice and chopped zest of 1 orange
1/4 cup Port wine
1/2 cup Sugar
1 teaspoon Cinnamon
1 tablespoon Cornstarch
In a small saucepan combine cranberries, orange juice and zest, port, sugar and cinnamon. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally.
In a small cup make a slurry with cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens.
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Giblet Gravy
Yield: 6 to 8 servings
Giblets from turkey (liver, heart, gizzard, and neck), cooked
4 cups turkey stock or broth or chicken broth or stock
2 chicken bouillon cubes
2 teaspoons poultry seasoning
2 heaping tablespoons reserved uncooked cornbread stuffing mix
3 tablespoons cornstarch
1/3 cup cold water
Salt and freshly ground pepper
1 hard boiled egg, sliced
Cornbread Stuffing, recipe follows
Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.
In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2-3 minutes. Add the salt and pepper, to taste, and add the sliced boiled egg.
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Praline Pumpkin Pie
Yield: 12 servings
Praline Crust:
2 tablespoons hot melted butter
1/2 cup finely chopped pecans
1/2 cup sugar substitute (recommended: Splenda)
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Pie Filling:
1 (15-ounce) can no sugar added pumpkin filling
3/4 cup sugar substitute (recommended: Splenda)
1 tablespoon plus a dash pumpkin pie spice
1-1/4 cups heavy cream
4 eggs
Fresh Whipped Cream, recipe follows
Preheat oven to 350潞F.
Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.
Preheat oven to 425潞F.
Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350潞F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.
Cool and then chill before serving. To serve, top each slice with a dollop of whipped cream.
Fresh Whipped Cream:
1 cup heavy cream
1/3 cup sugar substitute (recommended: Splenda)
1 teaspoon no sugar added vanilla extract
With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.Ineed of recipes for thanksgiving please help!?
Here is an easy yet great mac and cheese. cook your egg noodles (elbows) when done cool them off depending on the amount of people 1 of pasta can feed at least 4 people so lets say 1 lb for every 4 people . bring to a boil 1 quart of heavy cream and 1 qt of milk. Dont use velveta or anything like that, its to salty you gan buy sliced cheddar, american 1/4 lb of each melted in to the cream. reduce your heat and slowly add cheese and mix till all the cheese is melted. the the milk and cheese mixture thicken. Grease or spray the pan (s) your going to use. place your noodles into the pan. Slowly pour in the milk and cheese mixture.pour mixture til it covers noodles sprinle some powdered cheese on top lightly. Pre heat your Oven to 350. cover your pan with wax paper and tinfoil. cook in oven covered for 25 minutes, then take cover off and place in oven and lower temp to 300 and cook until brown on top about 5-8 minutes
Go to http://www.recipezaar.com
They have EVERYTHING, the recipes are rated and reviewed by users...it is the best recipe site I have come across...LOVE IT!
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i don't know where your from so -can't make more suggestion's
HAVE A HAPPY-ONE ANYWAY
This is my favorite mashed potato recipe.
About 3 pounds of mixed red and yellow potatoes
1 brick (8oz.) cream cheese, softened
1 stick of butter
A lot of minced garlic!
Clean, and cut the potatoes into quarters (leave the skins on!), maybe about an inch. Boil those. Meanwhile, melt the butter and dump in the garlic. Let that simmer. Drain potatoes when they're done, add the cream cheese and mash a bit with the mixer. Then mix it with the power on. Then add the garlic butter, and mix more.
The cream cheese makes it SO GOOD!
Easy easy easy... Green Bean casserole. I think this is even on the side of the can for the soup...
Two cans cream of mushroom
Two cans green beans
One can fried onions
Cheddar cheese
Salt and pepper to taste
Mix beans and soup and put in a casserole dish. Sprinkle with onions and cheese. Bake until cheese is melted and dish is hot all the way through.
A quick pie to be made ahead of time is Pink Lemonade Pie
One packet of Kool-Aid pink lemonade
One regular size tub of Cool whip
One can of condensed sweet milk (NOT fat free)
One graham cracker crust, pre-made
Mix all together and spread in crust. Place in fridge at least one hour. Serve.
These are both tasty dishes that will free up a little of your time to spend with your family! Have a great holiday.
i always use this site. look here. it's wonderful. good luck.
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I have been well known for my dressing. Boil neck and innards with onion and celery. Cook a couple of ours. {About a quart and a half] ALSO IN THAT WATER ADD SAGE. HALF TABLESPOON. Also in that water add Sausage about a 1/2 to1lb depending on size of bird. Drain and put aside both to mix with stuffing mix. Meanwhile fry up 1/2 to1lb of bacon remove bacon because you only are going to use the drippings. If you like the innards run thru food processor or blender to paste. Chop sausage. Put bread stuffing in large pot or pan use broth
as liguid follow what they say for liquid but add another quarter of
a cup and add innards , sausage and bacon fat. Stir and add to bird. Spray bird with Pam and add butter on wings and legs. Cook uncovered in oven at 400 for 45 minutes to an hour baste
and cover. Follow time instructions on bird but make sure legs
are loose. At beginning after you spray season bird with paprika and onion powder and possibly sage or Bells poultry season.
Remove bird to cool. Strain juice in srainer and put in pot. Now I add a Bottle of Guiness on bird about 40 minutes before it is done. {oppitional} In a cup about 1/4 cup of of flour and parika onion powder and cold water. Add to natural juices boil on low for twenty minutes and srtain to get out lumps. Make sure you have been stirring. Before you carve remove dressing . Two impotant hints make stuffing night before. If you use a frozen bird make sure you defrost it thorouly. I went to some ones house and the turkey didn't cook after ten hours because she put it in frozen. Good luck Honey and I believe your brother will find anything you make delicious. He is home and with his loved ones.
Chop
http://www.foodtv.com
http://www.epicurious.com
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