Skip to comments.Thanksgiving Recipes
Posted on 11/14/2010 12:07:35 PM PST by tsmith130
This will be the 3rd annual Freeper Thanksgiving Recipes thread. We always get such great recipes and ideas for Turkey day. Take one and/or leave one.
Family Fresh Green Bean Casserole (Food Network)
Serves 6 - 8
1 1/2 pounds fresh French green beans, ends trimmed
4 tablespoons butter, divided
2 tablespoons finely chopped Vidalia onion
4 ounces baby portobello mushrooms, cleaned and finely chopped (about 2 tablespoons)
2 tablespoons all-purpose flour
1 cup (8 ounces) sour cream
Freshly ground black pepper
1 1/2 cups corn cereal (recommended: Corn Flakes)
1/2 pound grated mozzarella cheese
Preheat the oven to 400 degrees F.
Bring a large pot of salted water to a boil over medium heat. Add the beans and cook for until just tender but still firm, about 5 to 7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking. Drain the beans and set aside.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and saute until translucent. Stir in the mushrooms, season with salt and pepper, to taste, and saute about 3 to 5 minutes. Add the flour and stir for another minute, to cook out the raw flour taste, and then whisk in the sour cream. Simmer for just a couple of minutes to bring the flavors together and taste for seasoning.
Cut the green beans into 2-inch pieces. Melt the remaining 2 tablespoons of butter in a small pan. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter. Toss to coat. Spread the green beans over the bottom of a 9-inch casserole dish. Pour all of the mushroom sauce mixture over the beans and top with the grated cheese. Sprinkle with the buttered cereal flakes and bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve.
I’ll chime in with the recipe for “Turkey Surprise” from Mystery Science Theater 3000:
“Cook Turkey at 200 degrees for one hour then rub it with a turtle”
1 box brown sugar (your choice light or dark)
2 tablespoons all-purpose flour
¾ cup melted butter ( 1 ½ sticks)
2 teaspoons vanilla
¾ cup milk
2 3 cups pecans ( as you like .)
Combine all ingredients .stir well. Pour into two unbaked pie shells.
Bake in 350o oven for 30 minutes or til done. (Toothpick inserted into middle of the pie will come out clean.)
Recipe makes 2 pies.
yum! thank you for sharing. This is such a good idea....
green bean casserole bump for the holiday
We tried this brined turkey for the first time last year, courtesy of the Food Network. Whole family raved about it.
1 (10 to 12-pound) turkey
Brine, recipe follows
4 tablespoons unsalted butter at room temperature
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
1 1/2 to 2 cups chicken or turkey stock, for basting
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 large carrot, coarsely chopped
1 onion, coarsely chopped
1 large celery stalk, coarsely chopped
1 small bay leaf
3 cups turkey stock, chicken stock, or canned low-salt chicken broth
3 cups water
4 cups turkey broth
1 cup dry white wine
4 tablespoons unsalted butter
1/4 cup flour
Salt and freshly ground black pepper
Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Preheat the oven to 325 degrees F.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.
Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Sweet Potato Casserole
4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed (or just buy the crumbs)
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows
Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.
Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.
Go to Safeway and buy the complete dinner for however many. Eat drink and be happy. Easy clean-up and the chef gets a break. Other than that do anything Alton Brown says to do.
Thanskgiving blessings for all!
Marking for later
Pinging for later. Thanks for posting! These threads have always proved helpful....well for me because I’m a messy gourmet.
Mama Stamberg's Cranberry Relish
2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")
Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind not a puree.")
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")
The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.")
Makes 1 1/2 pints.
- - - - - -
Don't knock it until you've tried it.
It's actually a 50 year old Craig Clairborne recipe.
I cook turkey breasts Either one or two. I brine them in water with i/2 to 2/3 cups of salt and half that amount of sugar for about four hours. (I use ziplock bags)
Then soak cheese cloth in melted butter and place it over the turkey. Cook 325 degrees until the meat reaches 165 degrees
As it cooks I baste with melted butter with some white wine in it.
Best turkey that I have ever eaten
Bump for new recipes!
1 1/4 cup cranberry juice
1/2 cup sugar
1 1/2 cup fresh frozen cranberries, rinsed
3/4 cup fresh squeezed lime juice
3/4 cup tequila
1/2 cup Grand Marnier
Pour half of mixture in the blender and fill rest with ice. Blend. Repeat with second half of mixture. Makes minimum of two blender batches.
I only use charcoal to get it going and use split hickory for most of the fuel.
Use whatever kind of BBQ sauce you like but inject it in the bird and baste the outside with it.
Grill over low coals for about 3 1/2-4 hrs for a 15 lb turkey.
Crisp outside, tender and juicy inside, and hickory smoked all the way through.
Thank You for the brining recipe...I’ve been threatening to try this method but haven’t yet.
I Love me some Weber cooked turkey!
Cooks faster and definitely taste mo’ better!
We also have people at Thanksgiving that do not like turkey, but love salmon. Here is an excellent choice we’ve been making for years....
½ tsp salt (kosher salt works best)
½ tsp onion powder
½ tsp high quality garlic powder (NOT garlic salt)
¼ tsp Hungarian paprika (sweet, NOT hot)
½ tsp dill weed (dried and chopped finely)
½ tsp lemon pepper (black pepper or white pepper will not work)
½ tsp dried oregano
½ tsp dried basil
2 Tbsp good quality dry white wine
Juice of ½ lime
1 tsp melted butter (can also use mayonnaise)
1 ½ lbs of 1 inch thick salmon filet
Vegetable oil spray (for foil, to prevent sticking)
The grill needs to be prepared by heating it to high heat.
Combine salt, onion and garlic powders, dill weed, lemon pepper, oregano and basil in a small bowl and set aside until fish has been prepared.
Form heavy, grill weight aluminum foil into a tray shape, ensuring that there is enough room for the salmon fillet on the tray. It should be doubled in thickness and should have the dull side up so that the heat is reflected and the food will not be as prone to burning. Spray entire inside of tray with vegetable spray so that salmon will not stick while cooking.
Place salmon skin side down in foil tray. If salmon has been skinned place salmon with the boned side down. If using fresh lime, squeeze each half over the fillets to coat evenly. Repeat with white wine, making sure all of the fish has been lightly sprinkled. Spread fish with melted butter or mayonnaise if you are using it instead of butter.
Sprinkle herb mixture over top of the salmon and then top
Wow! Another Foodie bump to the Weekly Gardening FReepers
A 10-ounce loaf sourdough bread
1/2 pound chicken or turkey livers or hearts
1/2 pound ground round or other beef
1 tablespoon cooking oil
4 stalks celery, chopped
1 large onion, chopped
2 cups chopped curly parsley
2 eggs, hard boiled, chopped
1 1/2 cups raisins
1 cup grated Parmesan
1 1/4 cups chopped walnuts, pine nuts or roasted chestnuts, or a combination
2 teaspoons dried crushed rosemary
2 teaspoons dried crushed oregano
2 teaspoons dried crushed thyme
3 bay leaves
1 tablespoon salt-free, garlic-free poultry seasoning (or 1 teaspoon dried sage, 1 teaspoon marjoram, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg)
1 tablespoon kosher salt, plus more to taste
1 tablespoon pepper.
1. Split the bread loaf in half and soak it in a large bowl of cold water for 15 minutes. Wring out excess water over a colander and shred into pieces.
2. Boil the livers or hearts for 8 minutes in salted water, then chop until no piece is larger than a coffee bean.
3. In a skillet over medium-high heat, brown the ground beef in the oil, stirring occasionally and breaking up the meat, so no piece is larger than a pistachio.
4. In your largest mixing bowl, combine the sourdough, livers, ground beef, celery, onion, parsley, eggs, raisins, Parmesan and nuts, tossing gently with your hands to combine. Whisk the rosemary, oregano, thyme, bay leaves, poultry seasoning, salt and pepper together in a bowl, scatter over the stuffing and toss again with your hands. Taste and adjust for salt. Refrigerate, covered, until ready to use as a stuffing or to bake separately as dressing.
Yield: 20 cups, enough for one large turkey, 2 to 3 geese or 8 chickens.
From Nov. 10 New York Times
Marilyn Monroes Stuffing Recipe Stars in a Remake
This the best brineing I’ve tried.....it appears hard, but is not....biggest problem I always have is getting the bird out of the brining solution....
Thank you! I will be using your recipe this Thanksgiving. Sounds great!
What to you do to turn your turkey after cooking it for an hour?
Pumpkin Gingerbread Trifle-serves 20
Recipe courtesy Paula Deen
* 2 (14-ounce) packages gingerbread mix
* 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
* 1 (30-ounce) can pumpkin pie filling
* 1/2 cup packed brown sugar
* 1/3 teaspoon ground cardamom or cinnamon
* 1 (12-ounce) container frozen whipped topping
* 1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
I can’t wait for the wild leeks here in the Spring (usually around the end of April) These Thanksgiving recipes are awesome! Have you ever had pizza with leeks instead of onions? What a treat.
My favorite cranberry relish.
1pkg. Whole fresh cranberries...12 oz.
1 small orange
Clean berries, quarter orange. Remove seeds and pith. Leave about 1/4 skin on pieces.
Place in food processor process some, add sugar.
Process until relish size .
Make Tuesday evening and refrigerant until Thanksgiving.
Thank You for the bump
I stick a large wooden spoon in the cavity to lift it up, and then use a large metal tong to turn it as I turn the spoon....works great....just grab a leg or wing to help turn....
Thanks I just pinged the usual suspects!
Wow, it sure brings out the redneck in you, too! :)
I have and we love ‘em. Really like then grilled or cream of leek soup, too
I love Alton Brown.....make his bread recipe and it is great!
This is a keeper ...I am going to try it
1 Pack of fresh cranberries
1 Granny Smith apple (unpeeled)
1-2 cups sugar (depending on your sweet tooth)
1 pint whipping cream
dash of vanilla
Grind cranberries and apple in food processor. Pour half of sugar over top and leave in fridge for at least 12 hours.
Whip whipping cream, vanilla, and remaining sugar until cream is stiff. Stir in cranberry mixture and some pecan pieces, if desired.
Eat as-is, or put a dollop on pound cake.
OMG!!! That sounds divine!!!
Doesn’t it taste like the BBQ sauce then, Beagle8U?
Just doesn’t seem like a mix(turkey and tomato based sauce).
Thanks! It’s one of those functions I’ve never mastered! Usually when I grab a wing or leg, it’s just to save it from disaster...
A Thanksgiving tradition...NO democrats under the roof. Actually; that's kind of a 24/7/365 tradition, as well.
Spicy stir-fried sweet potatoes
3/4 cup chicken broth or water
3 1/2 tablespoons soy sauce
3 tablespoons Chinese rice wine or dry sherry
1 1/2 tablespoons rice vinegar
2 teaspoons sugar
1 teaspoon sesame oil
1/4 teaspoon pepper
Zest of 1 navel orange, cut julienne
1 tablespoon oil
1 1/2 tablespoons minced garlic
1 tablespoon minced ginger
1 teaspoon or more Oriental chili paste
1 1/2 pounds (about 4 medium) sweet potatoes, peeled and cut into 1/2 “ julienne, then in 1/2” diagonal lengths
1 1/2 teaspoons cornstarch
2 tablespoons water
1 tablespoon minced scallion greens
Combine first 7 ingredients for sauce. Set aside. In a small saucepan of boiling water, blanch orange zest 1 1/2 minutes. Drain and pat dry.
Heat oil in a wok or large skillet that has a cover. Add orange zest, garlic, ginger, and chili paste and stir-fry until fragrant, about 10 seconds. Add sweet potatoes and stir-fry until coated, about 30 seconds.
Re-stir sauce and add to sweet potatoes. Bring to a boil, then cook, covered, over moderate heat until sweet potatoes are tender but not soft, 10 - 12 minutes.
Dissolve cornstarch in water and add to sweet potatoes, stirring until thickened. Stir in scallions.
Sounds alot better than the recipe on the side of the Durkee’s ff onions can, tsmith130. Thanks!
Is this trifle good, pubmama?
Here is one recipe from allrecipes.com (Make ahead Gravy)
Here is a video of Tyler Florence's recipe on Food Network (Tempting Turkey Gravy).
I'm giving you the video link because reviewers on Food Network complained that the Recipe shown there doesn't match what he did in the video.
One of our favorite soups that maes a great dipping sauce for tortilla chips.
Chicken Enchilada Soup
1 tbsp vegetable oil
1 lb of chicken breast fillets (approx. 3 fillets)
½ cup diced onion
1 clove garlic, pressed
1 small can of chopped green chilies (or jalapenos)
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
1 jar of your favorite chunky taco sauce
16 oz Velveeta
1 tspn salt
1 tspn chili powder
½ tspn cumin
2 tspn soy sauce (sound crazy, but enhances flavor)
for garnish :
shredded cheddar cheese
crumbled corn tortilla chips
Preparation & Cooking Instructions
Add 1 tbsp of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth, stirring continuously.
Add remaining water, enchilada sauce, cheese, spices and remaining ingredients to pot and bring mixture to a boil.
Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and picante sauce.
What’s the best way to save these threads? I haven’t given it much thought until I joined the gardening group!
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