Thanksgiving Recipes

[bubble_gum_yum]

This sounds like a tasty treat to make with the leftovers

Turkey Sweet Potato Shepard's Pie
2 tablespoons extra-virgin olive oil
2 pounds ground turkey or chopped leftover turkey
Salt and freshly ground black pepper
2 teaspoons poultry seasoning
2 1/2 pounds sweet potatoes, peeled and cubed
1 onion, cut into 1-inch dice
2 carrots, peeled and grated
4 ribs celery, chopped
4 tablespoons butter, divided
2 tablespoons flour
2 cups turkey or chicken stock (recommended: Kitchen Basics brand)
A few dashes Worcestershire sauce
1 (10-ounce) box frozen peas
1 very ripe banana
A few dashes hot sauce
2 cups shredded sharp yellow Cheddar

Preheat oven to 425 degrees F.
In a deep skillet or a Dutch oven heat 2 tablespoons oil over high heat. Add meat and break up with a wooden spoon, season with salt and pepper and poultry seasoning.

Place sweet potatoes in a pot, cover with water, cover pot, bring to a boil, salt and cook 15 minutes until tender.

Grate onions and carrots into the turkey. Add the celery and stir, cook 5 minutes. While vegetables are cooking, heat 2 tablespoons butter in a small pot over medium heat. Add flour to melted butter and whisk 1 minute then whisk in stock and season with salt, pepper and Worcestershire. Thicken a few minutes.

Stir peas into meat and turn heat off.

Drain potatoes and return pot to heat. Add remaining butter and melt over medium heat. Peel and slice banana and add potatoes to the pot. Season the potatoes with salt and pepper and a few dashes hot sauce. Mash potatoes and banana to combine, adjust seasoning. Top the meat with the potatoes. Cover potatoes with cheese and set in oven. Bake to melt cheese, 5 minutes.

 

[bubble_gum_yum]

I think I'm going to try this Turkey ..... it's making my mouth water just thinking about it

Fig Glazed Roast Turkey with Cornbread Stuffing
1 1/2 cups dried California figs, pitted and roughly chopped
1/4 cup honey
2 tablespoons lemon juice
3 cups warm water
1/2 cup balsamic vinegar
Stuffing:
Extra-virgin olive oil
2 large onions, finely chopped
1 tablespoon finely chopped rosemary leaves
1/2 pound sweet Italian sausage
10 large cornbread muffins, torn into pieces, or 1 loaf cornbread, cubed (about 5 cups)
1 1/2 cups hydrated dried figs
2 eggs, lightly beaten
1/2 cup heavy cream
3 cups chicken stock, homemade or store-bought, divided

1 (10 to 12 pound) fresh turkey
Kosher salt and freshly ground black pepper
2 sticks unsalted butter, 1 to rub under the skin of the bird and 1 for the glaze



Begin by re-hydrating the figs. In a large mixing bowl add the figs, honey, lemon juice and cover with warm water. Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft. Strain the figs and reserve the liquid - as this will be the base for the glaze.
To make the stuffing:
Heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary. Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes. When done, scrape it all into a large mixing bowl, add the cornbread pieces and figs and season well with salt and pepper. Give it a good toss until it's well combined. In a separate bowl, whisk together the eggs, cream, and 1/2 cup stock, and pour that over the cornbread. Stir the stuffing together and set it aside while you work on the turkey.

Preheat oven to 350 degrees F.

Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and using 1 stick of butter, massage it onto the breast meat. Stuff the bird with the cornbread stuffing and truss it (or just cross the legs over one another and tie with a piece of kitchen twine). Put the turkey on a rack in a large roasting pan, and place in the oven.

In a small saucepan set the fig mixture over medium heat and bring to a simmer to reduce, 10 to 12 minutes. Add the balsamic vinegar and the other stick of butter cut into cubes and continue to reduce until syrupy. This is the fig glaze used to baste the turkey.

Roast the turkey for 2 hours, and baste with the fig glaze when there is about 20 minutes remaining, coating the turkey well with the glaze. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil

 

[RoseRed]

Artichoke-Parmesan Sourdough Dressing

PREP AND COOK TIME: About 11/2 hours
NOTES: Up to 1 day ahead, make dressing, put in casserole, cover, and chill.
MAKES: About 10 cups; 10 to 12 servings

1 loaf (1 lb.) sourdough bread, cut into 1/2-inch cubes
1 pound mushrooms, rinsed
1 tablespoon butter or margarine
2 onions (about 3/4 lb. total), peeled and chopped
1 cup chopped celery
2 tablespoons minced garlic
About 2 cups fat-skimmed chicken broth
2 jars (6 oz. each) marinated artichoke hearts, drained
1/2 cup grated parmesan cheese
11/2 teaspoons poultry seasoning
11/2 tablespoons minced fresh rosemary leaves or 3/4 teaspoon crumbled dried rosemary
Salt and pepper
1 large egg

1. Spread bread cubes in a single layer in 2 pans, each 10 by 15 inches. Bake in a 350° oven until toasted golden brown, about 25 minutes. Turn cubes over with a wide spatula occasionally. After 15 minutes, switch pan positions.

2. Trim and discard discolored mushroom stem ends. Slice mushrooms.

3. In a 10- to 12-inch frying pan over high heat, combine butter, mushrooms, onions, celery, and garlic. Stir often until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a little broth to pan and stir to scrape browned bits free. Add to bowl.

4. Pour 2 cups broth into bowl and add toasted bread, artichoke hearts, cheese, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in dressing, add egg, beat with a fork to blend, then mix egg with dressing.

5. Spoon into a shallow 3-quart (9- by 13-in.) casserole. For moist dressing, cover with foil; for crusty dressing, do not cover. Bake in a 325° to 350° oven (use temperature turkey requires; see chart, "Turkey") until hot (at least 150° in center) or lightly browned, about 50 minutes (1 hour if chilled).

 

[RoseRed]

Elegant Pumpkin-Walnut Layered Pie


1 (15-ounce) package refrigerated piecrusts
1 large egg, lightly beaten
1 1/4 cups firmly packed light brown sugar, divided
1 cup walnuts, finely chopped and toasted
3 tablespoons butter or margarine
1/4 teaspoon vanilla extract
1 (16-ounce) can pumpkin
1 (8-ounce) package cream cheese, softened
2 large eggs
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Whipped cream (optional)

Roll 1 piecrust to press out fold lines; cut out leaves with a leaf-shaped cutter. Brush leaves with lightly beaten egg, and place on a baking sheet; set aside.
Fit remaining piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.
Bake leaves at 350° for 10 to 12 minutes or until golden. Bake piecrust for 6 minutes or until lightly browned. Remove leaves and piecrust from oven; let cool. Increase oven temperature to 425°.
Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla extract; spread on the bottom of baked piecrust.
Beat pumpkin, cream cheese, 2 eggs, and remaining 3/4 cup brown sugar at medium speed with an electric mixer. Add flour, cinnamon, ginger, allspice, and nutmeg, beating until blended. Spoon pumpkin mixture over walnut mixture.
Bake at 425° for 15 minutes. Reduce temperature to 350°, and bake 30 more minutes or until pie is set. Remove pie to a wire rack; cool. Arrange leaves on top of pie. Serve warm or chilled with whipped cream, if desired.


Yield: Makes 10 servings

 

[dems4me]

Yeah Finally some recipies in this thread

 

[lovinmaryland]

Grammys Pumpkin Bread Pudding

2 1/2 cups self rising flour
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp all spice

mix all dry ingredients and set aside

1 cup butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 small can of canned pumpkin

cream butter and sugars together until fluffy, beat in eggs and pumpkin until smooth. Slowly add dry mixture until just combined. Bake for 45 minutes to an hour in a loaf pan

To make the bread pudding

3 large whole eggs
6 large egg yolks
3 cups half-and-half
2 cups heavy cream
1 cup sugar
2 teaspoons vanilla extract
1 tsp cinnamon
1/4 tsp salt

slice bread and place in a buttered cassarole dish, mix pudding mixture until combined pour over bread cover with foil and refridgerate over night. Preheat oven to 350. Place bread pudding dish into a slightly bigger pan that is filled 1/2 way with warm water. Bake for 45 minutes remove foil and then bake for 15- 20 minutes longer

Grammys whiskey sauce:

1 1/2 cups heavy cream
1/2 cup whole milk
1/4 cup sugar
1/4 cup brown sugar
2 tablespoons cornstarch
3/4 cup bourbon
1/8 tsp salt
2 T butter
In a saucepan over medium, combine the cream, milk, and sugars. Place the cornstarch and 1/4 cup of the bourbon in a small bowl whisk to blend. Pour bourbon mixture into the cream mixture and bring to a boil turn down to medium low and simmer for about 5 minutes, then stir in the butter, salt, and rest of the bourbon

 

[BeenSpur'd]

For an appetizer: butter basted & baked, crab imperial stuffed jumbo shrimp
For stuffing: brown bread cranberry walnut with a Madagascar brandy drizzle
For the bird: Oven roasted, with fresh herbs, honey basted during the last 1/2 hour
For a side: sweet potato mousse with a caramalized pecan glaze
For desert: Homemade Boston Cream pie or Strawberry Rhubarb Pie with gently sweetened whipped cream

 

[amotley]

a quick dessert ....
cheaters cobbler

2 cans fruit pie filling
1 box yellow cake mix
1 1/2 to 2 sticks margarine


preheat oven to 350 degrees
spray your pan
pour in the 2 cans of pie filling
sprinkle cake mix over the pie filling break up any lumps
melt the 1 1/2 to 2 sticks of margarine in the microwave
pour margarine of cake mix (all cake mix might not be moist)

bake at 350 degrees for about 50 mins to an hour or until golden brown

 

[RoseRed]

Christmas Main Dish...

PRIME RIB WITH CABERNET JUS


2 750-ml bottles Cabernet Sauvignon
4 cups beef stock or canned broth
2 cups ruby Port
3 large garlic cloves, peeled
1 large shallot, peeled, halved
2 bay leaves
3 teaspoons dried thyme
1 6-pound boneless prime rib beef roast
4 large garlic cloves, pressed
Fresh parsley sprigs

Combine first 6 ingredients and 1 teaspoon thyme in large nonaluminum saucepan. Boil until reduced to 2 cups, about 1 hour. (Cabernet mixture can be prepared 2 days ahead. Cool, cover and refrigerate.)

Preheat oven to 450°F. Place beef, fat side up, in heavy 13x9x2-inch baking pan. Rub beef all over with pressed garlic and remaining 2 teaspoons thyme. Season beef generously with salt and pepper. Roast 1 hour. Tent beef with foil. Continue roasting until meat thermometer inserted into center registers 118°F for rare, about 35 minutes. Transfer to platter and let stand 20 minutes.

Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet mixture to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Pour jus into sauceboat. Garnish platter with parsley, if desired. Carve beef and serve, passing jus separately.

 

[lovinmaryland]

PRIME RIB WITH CABERNET JUS


2 750-ml bottles Cabernet Sauvignon
4 cups beef stock or canned broth
2 cups ruby Port
3 large garlic cloves, peeled
1 large shallot, peeled, halved
2 bay leaves
3 teaspoons dried thyme
1 6-pound boneless prime rib beef roast
4 large garlic cloves, pressed
Fresh parsley sprigs

Combine first 6 ingredients and 1 teaspoon thyme in large nonaluminum saucepan. Boil until reduced to 2 cups, about 1 hour. (Cabernet mixture can be prepared 2 days ahead. Cool, cover and refrigerate.)

Preheat oven to 450°F. Place beef, fat side up, in heavy 13x9x2-inch baking pan. Rub beef all over with pressed garlic and remaining 2 teaspoons thyme. Season beef generously with salt and pepper. Roast 1 hour. Tent beef with foil. Continue roasting until meat thermometer inserted into center registers 118°F for rare, about 35 minutes. Transfer to platter and let stand 20 minutes.

Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet mixture to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Pour jus into sauceboat. Garnish platter with parsley, if desired. Carve beef and serve, passing jus separately.

Oh Oh Thanks

It is our tradition to have Prime Rib on Christmas Eve... this sounds good I think I will try it this year. Normally I just do freshly cracked black pepper and sea salt. But this sounds really good. Thanks

 

[RoseRed]

Oh Oh Thanks

It is our tradition to have Prime Rib on Christmas Eve... this sounds good I think I will try it this year. Normally I just do freshly cracked black pepper and sea salt. But this sounds really good. Thanks

This is unbelievably delicious. Ask Vrai, she makes it now too!

 

[dems4me]

Tasty beverage

CityNews: Christmas Ham And Latke Soft Drinks Just Two Offerings Of Annual Bizarre Pop Flavours

 

[jazz lady]

Elegant Pumpkin-Walnut Layered Pie

I've made this after you posted it before and it was definitely a hit.

 

[RoseRed]

I've made this after you posted it before and it was definitely a hit.

Thanks!

I can't wait to make it for both Thanksgiving and Christmas. Now, if I could only find my Eggnog Bread Pudding recipe...

 

[jazz lady]

Grammys Pumpkin Bread Pudding

Okay, I'm definitely going to have to make this one.

 

[jazz lady]

Thanks!

I can't wait to make it for both Thanksgiving and Christmas. Now, if I could only find my Eggnog Bread Pudding recipe...

I know. I've only been waiting for it for at least two years.

 

[BS Gal]

Fresh cranberry sauce. You'll never want the junk in a can again.

 

[RoseRed]

I Found It!!!

I know. I've only been waiting for it for at least two years.

Eggnog Bread Pudding

Serve pudding with hard sauce for dessert or with fruit topping for breakfast.

½ c. chopped pecans or walnuts
About 2/3 of a 1 lb. baguette cut into ¾ in. slices (sourdough was also really good)
1/3 c. raisins
2 c. eggnog
4 large eggs
½ c. sugar
½ tsp. cinnamon
½ tsp. nutmeg
¼ c. dark rum or brandy (optional)
2 tsp. vanilla

Toast nuts until lightly browned. Set aside.

Arrange bread slices slightly overlapping in a lightly buttered 3 – 3 ½ qt. baking dish. Sprinkle each layer with nuts and raisins.

Beat together remaining ingredients and pour over bread. Cover and chill for at least 1 hour until bread is completely saturated.

Bake at 350* for about 35 minutes until center of pudding jiggles and the top is golden brown.

Spoon into small bowls and serve with hard sauce or fruit topping.

Hard Sauce:
Bet together until fluffy ¼ c. butter (room temperature), 1 ½ c. powdered sugar, ¼ c. eggnog, 1 Tbs. brandy or rum, and 1 tsp. minced lemon peel (yellow part only). If sauce is made ahead, cover and chill up to one week. Makes 1 cup.

Fruit topping:
In a 10 – 12 inch nonstick frying pan, melt 1 Tbs. butter over med-high heat. Add 2 large firm ripe pears, cored and sliced; 2 large apples cored & sliced; ½ c. sugar and 2 Tbs. lemon juice. Cook fruit turning occasionally until liquid evaporates and fruit is slightly browned, 10 - 15 minutes.

 

[jazz lady]

I Found It!!!

Eggnog Bread Pudding

Thanks! Printing it out right now.

 

[RoseRed]

Thanks! Printing it out right now.

I had to type it out, my copy is cut out of a magazine and old and stained.