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Thanksgiving recipes...

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kennypinkerton

kennypinkerton

Yoda
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Corn Casserole... A favorite with my family...

1 8oz package Jiffy Corn muffin mix
1 can cream corn
1 can whole kernal corn - drained
1 8oz tub of sour cream
1 stick of butter - melted
1-1/2 cup shredded cheddar cheese

mix everything except cheese together into a casserole dish
bake at 350 for 40-45 minutes
top with cheese and bake an additional 5-10 minutes til cheese melts.
Serve hot. It's an excellent side dish and is always an empty serving dish at our house at the end of thanksgiving dinner... you might want to make 2.

What's your favorites?
 
We always make a sausage and apple stuffing to serve with the bird. We use the Pepperidge Farm stuffing mix, but add the sausage and apples to it. You can cook it all inside the bird or on the side. We actually like alot of stuffing, so some goes in the bird and the rest is cooked on the outside and then at the end all mixed together.

For the apples and sausage addition.

You can use sausage links and cut them up, or just use the sausage meat. The apples have to be peeled and cored. Slice them up into whatever size you like. Saute the cut up sausages, and mash them up after the are browned. Put them in a bowl. Then saute the apple slices in the sausage fat (this is Thanksgiving, some fat's OK). Cook until tender and browned, but still retain their shape. Put in the bowl with the sausages. Sprinkle with some cinnamon, sage, or whatever your favorites are and a couple of tablespoons of cognac if you have it. Mix the sausage and apples up with the rest of the stuffing, and your good to go.

Edit: BTW, when cooking up the stuffing mix, the directions have you add some water. Use chicken or beef broth instead. It will taste much better. /ubbthreads/images/graemlins/thirsty.gif
 
and there's nothing like a turkey sandwich with stuffing the next day when its cold
 
My famous turkey recipe:

1) Go buy a turkey.
2) Take a drink of rum.
3) Put turkey in the oven.
4) Take another 2 drinks of rum.
5) Set the degree at 375 ovens
6) Take 3 more rums of drink.
7) Turn oven the on.
8) Drink 4 takes of rum.
9) Turk the bastey.
10) Rum another bottle of get.
11) Stick a turkey in the thermometer
12) Glass yourself a pour of rum.
13) Bake the rum for 4 hours.
14) Take the oven out of the turkey.
15) Cuss forgot you because hotpads.
16) Floor the turkey up off of the pick.
17) Turk the carvey.
18) Get yourself another rottle of bum.
19) Tet the sable and pour yourself a glass of turkey.
20) Bless the saying, pass and eat out.
 
So much for diets - especially Atkins diets. /ubbthreads/images/graemlins/grin.gif

Oh, and Janel... is that one of Julia Child's recipes? /ubbthreads/images/graemlins/jester.gif
 
Well, I can't take credit for this one, but it's one of my favorites. I learned of it from a friend who served this at a picnic, and it disappears in a hurry. The soon-to-be-in-laws think it's a hit too. BTW, this is actually off of Kraft Foods' site.

Strawberry Pretzel Squares

2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
12 oz. (1-1/2 [ 8-oz.] pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
1-1/2 cups cold water
1 qt. (4 cups) strawberries, sliced



PREHEAT oven to 350°F. Mix pretzels, 1/4 cup of the sugar and the butter. Press firmly onto bottom of 13x9-inch baking pan. Bake 10 min. Cool.
BEAT cream cheese, remaining 1/4 cup sugar and milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.
MEANWHILE, stir boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into 20 squares to serve. Store leftover dessert in refrigerator.
 
Gonna do that one kenny, was looking for a side dish to serve with turkey.

Secret to a good turkey is brining. In a stockpot or plastic tub mix 1 1/2 cup kosher salt, 1 cup sugar in 1 1/2 gallons of water, stir to desolve. Place turkey breast side down in the brine a refrigerate for 12 hours. Remove turkey from brine and discard brine. Rinse turkey with cold water and dry. Brining gets rid of the blood and seasons the bird. Got recipe from Food and Wine Magazine.
 
One note on my dish... Use a good quality REAL cheese... some of the cheaper store brands are not real cheese, but mostly flavored veggie oil solids (they don't melt in a nice manner). I like Bordens, but you can grate you own if you like.
 
trmark,yes thats a great way to cook any bird be it duck,chiken,turkey, dove,goose,etc, really helps amplify the tast,been doing that since the early 70's lurnt it from an old southern gal. she made the best fried chicken ive ever had! and thats what she would do first. /ubbthreads/images/graemlins/yesnod.gif
 
Ahhh, and what would she do second. Ok, forget that.
 
I'm headed for StLouie... Janel 'n Chuck are gettin' company for kitchen help. *hiccup* /ubbthreads/images/graemlins/jester.gif
 
I could use some kitchen help. Actually, I could use a drink, I've been going non-stop since 6:30 this morning. Come on over Doc, I've got a 23 pound turkey for 9 people. And any sort of libation you might want.
 
I might partake the Libations myself... But I've got 4 casseroles to make (not tonight, but inna morning - we do thanksgiving lunch), and One bread pudding. Maybe 2 if it goes well... My New Orleans bread is soaking right now. (takes all night).
 
Post the recipe Kenny!
 
[ QUOTE ]
I could use some kitchen help. Actually, I could use a drink, I've been going non-stop since 6:30 this morning. Come on over Doc, I've got a 23 pound turkey for 9 people. And any sort of libation you might want.

[/ QUOTE ]

I'm frying two turkeys in the morning - been "prepping" them by injecting some "go juice" in 'em. And I've been prepping myself with a couple of Cuba Libres! /ubbthreads/images/graemlins/thumbsup.gif
 
You first, Janel.
 
I got plenty of time this morning. I made the onion soup last night. This morning I'll be disecting the bird. I remove the breast bone. I've got the procedure down to about ten minutes. The advantages are that you can pack in twice as much stuffing and the turkey cooks in about HALF the time. The rest of the side dishes will be graciously brought over by friends and relatives.

Unfortunatly, today will a little less bright, as one of our members from the Long Island Triumph Association passed away yesterday. My prayers go out to his wife and family.
 
Wish it were possible, actually.

We're headed for the Other Side in an hour: In-laws. Three hour drive, eat, natter and drive back. Gah.

I s'pose the up-side is I don't have to prep/clean anything... "Eat 'n Run"! /ubbthreads/images/graemlins/grin.gif
 
Here's our favorite dessert:

Apple Brown Betty

7 apples, peeled, thinly sliced (Golden Delicious or Granny Smith)
½ cup sugar
ÂĽ cup lemon juice
2 tsp. Cinnamon

Mix together; put in buttered glass baking dish.

1 ½ cups flour
Âľ cup margarine, sliced
Âľ cup brown sugar
3 tbsp. Sugar
1 ½ tsp. Cinnamon

Hand mix flour and butter until crumbly. Add remaining ingredients and sprinkle over apples. Bake in 400 degree oven for 30 minutes (or until lightly browned).

Enjoy!
 
Its not really a thanksgiving recipe

But I just made the bread recipe from the NY Times a couple of weeks back, and it turned out awesome - the kicker is that you don't need to knead it, but you do need a large cast iron casserole dish (a Le Creuset or similar).

Here it is in all its (paraphrased) glory:

3 cups bread flour
1/4 tsp active yeast
1 1/4 tsp salt

Mix in a large bowl

Add 1 5/8 cups water (I had to use a bit more) to make a moist dough.

Cover with saran wrap and leave for 24 hours.
...
Fold it over twice. Get a terry cloth dish towel, cover it with a dusting of cornmeal. Form dough into a ball and put it on the towel. Cover with the towel and allow it to rise for 2 hours.
...
Put the cast iron pot into the oven. Heat the oven (and pot) to 450. Roll the bread into the pot, cover and put back into the oven. Cook at 450 for 30 mins. Remove the lid then cook for another 10-15 mins until browned.

If you hate kneading, or the hole the bread machine makes, this recipe is for you. Enjoy!
 
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