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Thanksgiving Recipes?

Ham is great too, cookie! And with all the delicious-sounding sweet potato dishes folks have offered here- I'd be tickled & fit as a fiddle with a meal of only ham and a sweet pot. casserole from among those here! winks- k.
 
The Campbell's Canned Soup green bean casserole with those funky canned Durkee fried onions is an American Thanksgiving classic! Even when I have worked at ultra-fancy joints that did everything from scratch using persnickety homemade, high-end ingredients, we did a version of it for most holidays. And even in remote Alaska amongst the Eskimo populations that live in very remote villages- they order the ingredients for this and other turkey-day standards very early- like in AUGUST, just to make sure they have them by the time the holidays roll around! When one visits the natives- it's considered polite ettiquette to always have a food gift to present- and canned cranberry sauce and other fruits (especially madarin oranges and cherries) were ALWAYS absolutely TREASURED by these wonderful folks!
 
You are right it is an American Thanksgiving classic that's for sure!! I Love the whole cranberries mm so good! Cookie :)
 
I really like it too but I have to make mine from scratch since campbells cream of mushroom soup has wheat flour in it. I also make fried shallots for the top. Delicious!
 
3 Bean Salad


Dressing
1/2 cup vegetable oil
1/2 cup cider vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper

Veggies
1 (15 ounce) can cut green beans (drained)
1 (15 ounce) can cut wax beans (drained)
1 (15 ounce) can dark red kidney beans (drained and rinsed)
1 medium green pepper (chopped)
1 medium white onion (chopped)

Whisk together the dressing ingredients in a medium bowl.
Stir in the veggies being sure to coat all.
Refrigerate overnight in covered container.
Serve using a slotted spoon.
 
Oh Janie this 3 Bean recipe was one of my Mom's signature dishes! She also did a Kidney Bean Salad that was just incredible!!! Thank you for sharing!

Mom's Kidney Bean Salad

2 cans drained rinsed Dark Red Kidney Beans
1or 2 jar whole Button Mushrooms drained
1/2 c diced finely chopped onion
1/4 cup diced chopped celery
1 pint of sour cream
Season Salt of choice
Pepper

Mix all ingredients in a salad bowl cover & marinate at least 24 hours before serving!
 
I used this recipe last Christmas for the turkey. It was really good.

Roasted Butter Herb Turkey


3/4 cup butter, softened
1 1/2 teaspoons poultry seasoning
2 tablespoons garlic herb sauce mix (recommended: Knorr)
1 1/2 teaspoons crushed garlic
1 (32-ounce) bag celery and carrot party sticks
2 large onions, large dice
1 (32-ounce) container low-sodium chicken broth
12-pound turkey, thawed if necessary
1 tablespoon salt
1 tablespoon pepper
3 (3/4-ounce) packets fresh herbs poultry herb blend (sage, thyme and rosemary)
1 lemon, thickly sliced

In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.
Preheat the oven to 450 degrees F. Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside. Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin round the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast. Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.
 
Jon and I had this for our Christmas dinner together last year.

Herb Rubbed Sirloin Tip Roast

INGREDIENTS:
1 1/4 tablespoons paprika
1 tablespoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast


DIRECTIONS:
1.In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano,
and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
2.Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
3.Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
4.Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15
minutes before slicing.

I served it with this.
Mushroom Ragout:
1 pound mixed mushrooms, such as shiitake, cremini, or white button
2 to 4 tablespoons unsalted butter
1 medium shallot or 1/2 small onion, chopped
1/2 teaspoon kosher salt
Freshly ground black pepper
3 sprigs fresh thyme, leaves stripped
1/2 cup white wine
1/3 cup heavy cream

Quarter all the mushrooms and put in a bowl. Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly in the pan, increase the heat to high. Let the mushrooms cook undisturbed until they brown, then shake the pan to turn them over. Add the additional butter along the sides of the pan as the mushrooms cook if the pan seems very dry. Continue to cook until nicely browned, about 5 minutes. Add the shallot and cook until softened, about 2 minutes. Season the mushrooms with the salt and pepper and add the thyme. Pull the pan off the heat and add the Madeira or the wine. Return pan to the heat and scrape up any of the brown bits that cling to the bottom of the pan with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and serve.
 
Gingerbread Biscotti


INGREDIENTS:
1/3 cup vegetable oil
1 cup white sugar
3 eggs
1/4 cup molasses
2 1/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 1/2 tablespoons ground ginger
3/4 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/4 teaspoon ground nutmeg

DIRECTIONS:
1.Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
2.In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
3.Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
4.Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
5.When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.
 
Cherry Snowballs

INGREDIENTS:
1 cup butter (no substitutes), softened
1/2 cup confectioners' sugar
1 tablespoon water
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1/2 teaspoon salt
36 maraschino cherries, well drained

COATING:
2 cups confectioners' sugar
1/4 cup milk
2 cups flaked coconut, finely chopped

DIRECTIONS:
1.In a mixing bowl, cream butter, sugar, water and vanilla. Combine flour, oats and salt; gradually add to the creamed mixture. Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool. Combine sugar and enough milk to achieve smooth dipping consistency. Dip cookies, then roll in coconut.
 
This is the deviled egg recipe I always use.

Classic Deviled Eggs

6 hard boiled Eggs (large)
3 tablespoons mayonnaise
1 tsp sugar
1 teaspoon mustard
1 teaspoon vinegar
salt & pepper to taste
paprika (optional)

To boil eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat.
Reduce heat to a lower MEDIUM BOIL and cook an additional 12 minutes.
Promptly chill eggs so yolks stay bright yellow.
Remove shells from eggs, and halve lengthwise with a knife.
Carefully remove the yolks, and place in a medium bowl.
Mash yolks with a fork, and add remaining ingredients.
Very carefully spoon mixture back into the egg white halves. Garnish with a
light sprinkling of paprika (optional).
I boil one extra egg and mash the whole thing into my filling.
 
Hey guys ya' wanna go Above Board on decorating these little "devils"? Here's what I do after I spoon the yolk filling into the white: you use some green olives with the red pimento in the middle, I slice each olive into 3 and place one slice on top of each deviled egg, I then use a very fine sprinkling of ground dried parsley (or you could use dried dill or dried chives whatever you have handy that is green and compliments the eggs flavor), then just a smidgen of paprika. They look so pretty and actually the olive adds a nice distinct and complimentary flavor to the little "devils":) Whenever I carry a platter of deviled eggs to any function mine dissappear first! People do indeed eat with their eyes first, and these just "Present" beautifully!
 
Whipped Sweet Potatoes : Makes 6 servings
1 1/2 pounds sweet potatoes, peeled & cut into 1-inch pieces 2 med carrots, peeled & cut into 1-inch pieces. 1/4 cup evaporated skim milk 1 1/2 Tbsp reduced-fat margarine 1/2 tsp. salt 1 Tbsp brown sugar 2 Tbsp orange juice 1/8 tsp ground nutmeg

Place sweet potatoes & carrots in a large saucepan. Cover with cold water. Bring to boil, lower the heat, and simmer until vegetables are very tender, about 15 to 20 min. Drain.

Return vegetables to the pan. Add the milk, margarine, salt, brown sugar,orange juice & nutmeg. Mash the potatoes to the desired consistency.

(140 calories per serving) This recipe is new for me I thought I try it. Cookie :)
 
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People do indeed eat with their eyes first said:
I agree, I always use medium eggs instead of large ones because the eggs look so much prettier and they are easier to eat. I garnish my curry deviled eggs with a little bit of finely diced radish and a leaf of cilantro. They are so pretty and gone in a flash.
Click to expand...
 
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