Thanksgiving Recipes??

Side dishes and dessert ***recipes*** please!


Id prefer ones youve tried yourself and/or your family's favourites! thanksThanksgiving Recipes??
I have attached a link to my 2006 Thanksgiving Day Menu that I cooked (see below).





For your specifics....we went with a non-traditional pie for Thanksgiving. OMG! It was so yummy and that we couldn't stop eating it. Here is the recipe.





***Amaretto Chocolate Mousse Pie***


2 separated eggs


1/2 cup sugar


1 cup milk


1 envelope unflavored gelatin


1/8 teaspoon salt


6 ounces semisweet chocolate


1 teaspoon vanilla


1/8 cup Amaretto


1 cup heavy cream


1 chocolate graham wafer pie crust





Beat the egg whites until peaks form.


Beat in 1/4 cup sugar until the mixture is stiff and glossy.


Mix yolks, milk, gelatin, the reamining sugar, and salt.


Combine over low heat with the chopped chocolate.


Heat, stirring constantly, until the mixture has combined, smoothed, and thickened.


Remove from heat and add vanilla and amaretto.


Whip the cream.


Pour the chocolate mixture over the egg whites, folding to combine.


Cool mixture; when cooled, fold in the whipped cream.


Pour into the crust and refrigerate at least 4 hours before serving.





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For a side dish, we did the traditional yams, but I wanted something different. I found this recipe, tried it and LOVED it!





***Bourbon Sweet Potatoes***





3 (17 ounce) cans sweet potatoes, cut into small chunks


2/3 cup brown sugar


1/2 teaspoon orange zest


1/2 cup orange juice


1/3 cup bourbon


1/3 cup flour


4 tablespoons butter


1 teaspoon salt





Preheat oven to 375 degrees.


Drain most of the liquid off of the sweet potatoes.


Mix sweet potatoes, brown sugar and salt by hand in a large bowl.


Add orange juice, orange rind, four and bourbon to the sweet potato mixture.


Pour into lightly greased 9 x 13 pan and dot butter on top.


Cover and bake for 45 minutes in preheated 375 degree oven or until juice has been absorbed and the liquid has been absorbed.





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I know you didn't ask for this, but this new cranberry sauce that I made last year for the turkey was AWESOME! I love fresh cranberry sauce and wanted to make everything from scratch last year since we had Thanksgiving at our house. The aroma while it was cooking was heaven!





***Cranberry Sauce***


4 cups fresh cranberries, picked over %26amp; rinsed


2 cups Splenda sugar substitute or sugar


6 tablespoons water


6 tablespoons fresh orange juice


1/4 teaspoon salt


2 inches fresh ginger, peeled %26amp; cut in 3 pieces (if you don't have fresh ginger, add 1/2 tsp ground ginger with other spices)


1 orange, zest of


1 teaspoon cinnamon


1/8 teaspoon ground cloves


1/2 teaspoon allspice





Mix together in large pot, cranberries, sugar (or Splenda), water%26amp; juice, salt, ginger pieces (not ground) and orange zest.


Bring to boil and cook about 10 minutes or until all berries have burst.


Remove from heat and allow to cool 1/2 hour.


Remove ginger pieces and add cinnamon, ground cloves and all spice.


Blend thoroughly and allow to cool completely.


Put in covered bowl and refrigerate until ready to use





****instead of ground cinnamon, I used a cinnamon stick (and so glad I did)Thanksgiving Recipes??
slice mushrooms and mix w/ parmesan cheese, fresh garlic (diced) breadcrumbs and olive oil... bake until brown..
Green Bean Bundles


Whole green beans wrapped in bacon and marinated.





Ingredients:


*WHOLE* green beans (canned or fresh if cooked)


Bacon


Italian dressing


Various seasonings(season all, garlic powder, lemon pepper, black pepper *just what ever you like)


Worchestershire sauce





Directions:


Cut bacon in half, drain beans and wrap small bundles of beans in bacon tightly and secure with toothpick, do this until all beans are used, place bundles in a baking dish and sprinkle generously with dry sesasonings and worchestershire, then pour Italian dressing over and let sit for 15 min. to an hour. Either cook on the grill for approximately 15 min. or in the oven at 350 for about 30 min.


Very yummy, a twist on a traditional side dish.
tasty %26amp; simple corn casserole...





1 can whole kernel corn (14 oz)


1 can cream of corn (14 oz)


1 package jiffy (?) corn bread mix


1/2 cup oil or melted butter


1 cup sour cream


1 beaten egg





mix until blended, pour into greased casserole dish.





bake at 350 for about 45 minutes or until center is set, then top with a cup of shredded cheddar if you like, and bake for another 5.





this is very easy and soooo delicious. it is a little sweet. my family loves it.
You could go to this website. Its quite good.


http://www.recipezaar.com/recipes/
pumpkin pie made with eagle brand


pecan pie...recipe on back of dark or light Karo syrup


anything from Southern Living magazine
I am not sure that this is traditional Thanksgiving Sides for all German-American families- but certainly is for mine!








German-Style Sauerkraut


6 slices bacon


1 small onion


1 clove garlic, minced


1 bag (32 ounces) sauerkraut, rinsed and well drained


2 medium potatoes, peeled and sliced


1陆 to 2 cups water


陆 cup apple juice,dry white wine,or beer


2 tbsp. brown sugar


1 tsp. instant chicken bouillon granules


1 tsp. caraway seeds


1 dried bay leaf


2 medium apples, cored and sliced


Fresh bay leaves (optional)





Cook bacon in large skillet over medium-high heat until crisp. Remove bacon; drain and crumble on paper towel. Set aside. Drain off all but 2 tbsp. drippings in skillet. Add onions and garlic to drippings; cook over medium heat until tender, stirring occasionally. Stir in sauerkraut, potatoes, 1陆 cups water, juice, brown sugar, bouillon, caraway and dried bay leaf. Add remaining 陆 cup water, if necessary, to cover potatoes. Bring to a boil over high heat.





Reduce heat to low; cover and simmer 20-30 minutes or until potatoes are just tender, stirring occasionally. Add apples; cover and cook 5-10 minutes or until apples are just tender. Stir in reserved bacon. Remove and discard dried bay leaf. Garnish with fresh bay leaves, if desired. Serve hot. Refrigerate leftovers.





Makes 5 servings
Not sure where I first got this - but it has become a family favorite. One of the nice things about it is that you can make it hours before Thanksgiving dinner - then just reheat it prior to serving. Another nice thing - since it doesn't have any fat in it, it's a nice (and very tasty) alternative for people who are trying not to eat too much! Sorry about the 'sloppy' measurements; I long ago lost whatever recipe this started as, and I generally cook by taste ...





'Light' Yams with Orange





Ingredients:


1/2 yam per person


1 orange per about 4 yams (depends on how juicy the oranges are)


Orange oil (optional)


Butter Buds (Optional)


Cinnamon


Nutmeg





Wash the yams; prick them several times with a fork. Bake them in a 350 degree oven until soft.





After they have cooled a little, peel them. Cut into large pieces. Put the yam pieces in a large mixing bowl. Mash.





If you want, you can add Butter Buds at this point (best while the Yams are still warm).





Cut an orange in half (2, if you have more than 8 Yams). Cut 1/2 of the orange into small pieces, making sure to remove all the white pith. Add the orange to the Yams. Juice the other 1/2 of the orange. Add enough juice to the yam mixture to make it wet but not sloppy. If the yams are 'wet' already and they don't taste 'orangy' enough for you, you can add a teeny amount of orange oil.





Continue mashing and stirring until the mix is relatively homogenous but still a little lumpy. Add cinnamon to taste (for 4 Yams, I usually use 1/4 teaspoon but it basically depends on how much you like). Add freshly grated nutmeg. The result should taste fresh and spicy - almost like a no fat pumpkin pie.





Fold into a casserole dish. Reheat. If you didn't use Butter Buds, and you want some butter flavor, add 1-2 pats of butter on top as you serve the dish.