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Thanksgiving Recipes
By Alexandra Mallory


It is October already and then Thanksgiving will be here before you know it. Are you wanting to get ahead start on what you want to prepare for Thanksgiving Day? Then I have perfect recipes for you to make on Thanksgiving Day.


Apple Stuffing

1/4 cup chopped onions

1/4 cup chopped celery

2 tbsp butter

4 cups bread cubes

1/2 tsp poultry seasoning

1/2 tsp dried sage

1 cup diced and unpeeled apples

1/2 cup chicken broth


Cook onions and celery in the butter for 5 minutes or until tender. Combine onions and celery with the other dry ingredients. Add broth and toss.

Yields stuffing for a 10-12 pound turkey.


Maple Pecan Pumpkin Pie


1/2 cup sugar

1 tsp cinnamon

1/2 tsp salt

1/4 c raisins

1/4 c chopped pecans

1(16oz) can pumpkin

1(120z) can evaporated milk

1 tsp maple extract

2 eggs. slightly beaten



1-1/2 cups whipping cream

1/4 c powdered sugar

1/2 tsp maple extract


In large bowl, combine all filling ingredients; blend well. Pour into pie crust. Bake for 15 minutes at 425 degrees. Then reduce to 350 degrees and bake for 40- 45 minutes. Cool completely.

In small bowl, whip cream until soft peaks form. Add sugar and extract. Then whip some more until firm peaks form. Spread over the pie. Refrigerate until serving.

Here are 2 great recipes for you to make for Thanksgiving dinner. So half the work is almost done for finding recipes to make for your dinner.


Alexandra M.

If you like this recipe, and want more recipes, then click on the link below: http://www.ecookbooksgalore.com/Sign-_Up_Form.html

Article Source: http://EzineArticles.com/?expert=Alexandra_Malloryhttp://EzineArticles.com/?Thanksgiving-Recipes&id=3108492







Thanksgiving Deep Fried Turkey Recipe

Author: Chef Shelley R. Pogue


Most people do not realize the terrible mess it makes, and the dangerous consequences that ensue by working in an enclosed space. I know the old pros like to take it outdoors and have a friendly game of horse shoes or washers while enjoying a cold one talking about the football games that are to be played later that day.


How to Deep Fry a Turkey:


You will need a completely thawed turkey, a couple gallons of oil, and a very large cooking pot. You can use canola, vegetable oil, but it is better if you use peanut oil. You will also need to truss the turkey, meaning you need to secure the legs, neck flap, wings and tail to the body of the turkey. Make sure that there is not any type of thermometer or device that will pop out on the turkey. It would melt into the oil, not a good thing.


To determine the perfect amount of oil you are going to be using, place the turkey in the pot and add water until the turkey is completely covered plus an inch or two left from the top. If you do not have any room for extra water you will need to get a larger pot. You will then remove the turkey and measure the amount of water left, and this is the amount of oil you will need to fry your turkey.


You will now dry and season your turkey, and make sure that your frying pot is completely dry. You can add any seasonings you like; I prefer to inject my seasonings directly into the bird. You can also add you cooking pot to your stove top and heat to make sure all water is gone before adding to your outdoor fryer heating source. Once completely dry you will add the oil to the pot and bring it to a temperature of about 375 to 400 degrees. Make sure that you are able to get a good read on the temperature. It may fluctuate a few degrees depending on the weather while cooking outside but it should not be that big a deal. You just want to make sure that you are cooking in a covered but ventilated are. If it is raining or snowing it will make your Turkey frying experience for a really bad day.


This is where it gets tricky. The turkey needs to be room temperature and dry. Turn off the burner when you put the turkey in. You are going to lower the turkey into the pot of very hot oil 400 degree oil. The oil is going to splatter some and you will need some very good cooking gloves. They sell different styles of racks to lower your bird into the oil at Wal-Mart, Lowes, and Home Depot. Just remember to very, very slowly lower your turkey into the hot oil. A good method here is dunking your turkey, and I do not mean cannon ball either. When you lower your turkey into the hot oil it will boil up. This is why I suggest turning off the burner or heat source when you do it. You may have to do this multiple times and then one time might do the trick. Just make sure that the oil does not overflow the cooking pot.


Once the bird is safely resting in the oil, turn the burner back on to get to a temperature of 350 degrees. At this point you can go take a breather. But don’t wander too far because that turkey will be done soon. A deep fried turkey cooks at a rate of about 3 to 3 1/2 minutes per pound. A ten pound turkey should take 30-35 minutes. If you have a bio thermometer you will need to test the turkey for doneness. The internal temperature needs to read 160 to 165 degrees. Make sure you are testing between the thigh area, and not hitting a bone to get a correct read.


Remove the turkey from the oil when it’s done. Do this slowly and after you have turned off the burner. Let the turkey drain a little bit and you’re set to go. Let it rest for about 15 to20 minutes and then carve and enjoy this crisp and delicious bird.


Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue’s website is http://www.chefshelleypogue.com


Article Source: http://EzineArticles.com/?expert=Shelley_Pogue


Article Source: http://www.articlesbase.com/recipes-articles/thanksgiving-deep-fried-turkey-recipe-670979.html


About the Author

Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.








Thanksgiving Recipes Side Dishes

Author: Kingsley Okparaku


My family goes to my parents’ house every Thanksgiving for a wonderful home cooked dinner by my mom. One of my favorite dishes my mom used to make is Sweet Potato Casserole. The reason I say ‘used to’ is because each year I ask my mom what dish I can bring and she now has me bring this and another dish, a salad.

My mom is a teacher’s assistant at an elementary school and the Sweet Potato Casserole was one of the dishes brought to a potluck by another staff member. My mom loved it so much she got the recipe and we’ve been having it every Thanksgiving since. It’s more like a dessert than a side dish.

The Cranberry Fruit salad recipe I’m including was also found at a staff potluck at the school where my mom works. It’s sweet-tart, delicious and very easy which is a big plus at Thanksgiving time! I hope you’ll try them on your tables this year.


Sweet Potato Casserole
Serving Size: 8

Two 16 Oz Cans Sweet Potatoes
1/4 Cup Butter
3/4 Cup Sugar
1/2 Tsp. Salt
2 Eggs
1/2 Cup Milk
1 Tsp. Vanilla

1 Cup Brown Sugar
1/4 Cup Butter
2 Tsp. Cinnamon
1/4 Cup Flour

Heat yams & drain. Mash with other ingredients and mix well. Pour into ungreased 9″ square glass baking pan. Mix all topping ingredients till crumbly. Spread on yams then bake at 350 degrees for 40 minutes.

NOTES: May be made the day before and refrigerated before baking.
Happy cooking – Mom


Cranberry Fruit Salad

one 12-oz pkg. fresh cranberries
one 20-oz can pineapple chunks, drained
1 Cup sugar
1 pkg. mini marshmallows
one 12 oz. container whipped topping

Put cranberries into food processor and process until finely chopped; ad sugar and drained pineapple and process until blended. Put cranberry mixture into a large bowl and fold in whipped topping and marshmallows.


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Article Source: http://www.articlesbase.com/recipes-articles/thanksgiving-recipes-side-dishes-4082006.html








Easy Thanksgiving Recipes


Break out the sweat pants!  Once again, it’s time to stuff our faces and expand our waistlines on this wonderful American holiday we call Thanksgiving Day.  Although turkey and football are the stars on Thanksgiving, I enjoy the variety of delicious side dishes and desserts that for some reason are only made this time of year.

The one drawback to the “second fiddles” of turkey day is allotting enough time to make everyone’s favorite dish.  I try to make all my recipes as quick and easy as possible to cut down on the stress in the kitchen, while still providing a delicious meal.  Here are a couple quick and easy Thanksgiving recipes that I hope you will try.



Baked Mashed Potatoes

What you need:


  • 3 lbs (9 -10 medium) gold, yellow or russet potatoes, peeled
  • 4 T butter
  • 8 oz package cream cheese, softened
  • 12 oz or 11/2 c sour cream
  • salt to taste
  • black pepper to taste

What you do:


  • Preheat oven to 350 degrees.  
  • Quarter potatoes and boil in salted water until fork tender but not mushy; drain.  
  • Place potatoes in a large bowl with 2 T of butter and mix with hand mixer until fairly smooth.  
  • Add sour cream, cream cheese, salt and pepper and mix until well blended.
  • Spray a large casserole dish with nonstick spray.  
  • Add potatoes and dot with remaining 2 T of butter.  
  • Bake for 30 minutes uncovered; serve.



Cranberry Sauce

What you need:


  • 1 12 oz bag cranberries
  • 1 c water
  • 1 c sugar

What you do:


  • Add sugar and water to a med sized saucepan; heat to boiling. 
  • Add cranberries to pan and return to boil.  
  • Reduce heat to low and cook, covered, 5-8 minutes or until cranberries burst.



Easy Breezy Pecan Pie

What you need:


  • 9 inch unbaked pie shell
  • 1 c shelled pecans
  • 3 large eggs
  • 3/4 c white sugar
  • 3/4 c light corn syrup
  • 1/3 c butter
  • 1/4 t salt

What you do:


  • Preheat oven to 350 degrees.  
  • In a large bowl, beat eggs well. 
  • Add sugar, corn syrup, butter and salt and beat until well mixed. 
  • Mix in pecans.  
  • Pour into 9 inch pie shell.  
  • Bake for 50-55 minutes, or until top is firm.



Sweet Potato Casserole

What you need:


  • 4 c sweet potatoes, cooked and mashed
  • 1/2 c brown sugar (divided in half)
  • 2 eggs, beaten
  • 1/2 c milk
  • 1/2 c butter (divided in half)
  • 1/4 t salt
  • 1/2 c chopped pecans (divided in half)
  • 1/4 c frosted flakes, crushed

What you do:


  • Combine potatoes, milk, egg, salt, 1/4 c brown sugar, and 1/4 c butter; blend with mixer.  
  • Fold in half the pecans.  
  • Pour into greased casserole pan.
  • Melt remaining 1/4 cup of butter and mix with remaining brown sugar.  
  • Add frosted flakes and the remaining pecans.  
  • Spread mixture evenly over the top of the casserole.  
  • Bake in preheated 375 degree oven for 30 minutes, or until heated through











Five Tasty Thanksgiving Treats

Author: Patrick Carpen


The nearer Thanksgiving draws, the more we seem to find ourselves instinctively pulled towards the kitchen to create comforting and scrumptious food. For some of us, this means pulling out a dusty old book full of perfected family recipes. For others, this means Googling “easy Thanksgiving recipes.” To save you the trouble, we’ve got five great recipes here that are a scrumptious way to satisfy your craving for holiday comfort food.

One of the first cravings you might start to feel nag at your taste buds is the yearning for anything pumpkin. This is likely a result of the pumpkin decoration littering almost every lawn on the street. So, for starters, we have an easy recipe for pumpkin nut bread. The best thing about bread recipes is that you usually get at least two loaves from one batch, which means you can eat one now and freeze one to have on-hand in case company stops by.


Famous Pumpkin Nut Bread

Ingredients: 1 cup butter, melted 4 eggs 1 can (14-1/2 oz.) pumpkin 1/2 tsp. salt 2 tsp. baking powder 1 tsp. baking soda 1 tsp. ground cloves 1 tsp. ground nutmeg 1 tsp. ground cinnamon 1 cup sugar 1 cup brown sugar 2-3/4 cups flour 1 cup chopped nuts

Instructions: Preheat oven to 350 degrees F. Melt butter. Add eggs and pumpkin. Beat thoroughly. Add sugars, baking soda and powder, and spices. Beat thoroughly until all lumps are removed. Add flour. Beat thoroughly. Add nuts and mix. Spoon into 2 greased bread pans. Bake for 1 hour. Test with toothpick to ensure loaves are ready.

The next item on our list of Thanksgiving dishes is the ever-famous cheese ball. This particular item is usually present at most Thanksgiving get-togethers, but that doesn’t mean you have to wait until the end of November to whip up this easy snack!


Cheese Ball

Ingredients: 2 (8 ounce) packages cream cheese 1 (8 ounce) can crushed pineapple, drained 1 tablespoon diced onion 1 tablespoon chopped green bell pepper 1/4 tablespoon seasoning salt 1 cup chopped pecans

Instructions: Mix together the cream cheese, pineapple, onion, bell pepper, and seasoning salt. Form into a ball and roll in chopped pecans. Chill and serve with butter crackers.

If your craving leans more towards sweet potatoes, then we have the perfect recipe for you! Sweet potato balls are an easy dish to prepare and are just as great on their own as they are when complimenting turkey, ham, or any other meat you fancy.


Sweet Potato Balls

Ingredients: 1 (40 ounce) can sweet potatoes, drained 1/4 cup butter salt to taste 3 cups crushed cornflakes cereal 3/4 cup real maple syrup 10 large marshmallows

Directions: Drain sweet potatoes and put into large mixing bowl. Mash the potatoes with butter or margarine. Salt to taste. Hand-pat mixture into 3 inch diameter balls. Roll in crushed corn flakes and put into 9×12 inch greased baking dish. Pour maple syrup evenly over all balls. Bake at 325 degrees F (165 degrees C) for 40 minutes. When the timer gets to the last fifteen minutes, put a marshmallow over each ball.

For those of you who are craving some serious Thanksgiving meat, we’ve got a great turkey recipe for you to try out. The best part about this recipe is that you don’t have to cook an entire bird?which means you don’t have to deal with carving up the leftover meat and storing it.


Turkey Breasts Stuffed with Cranberry

2 boneless and skinless turkey breasts
1 (12 ounce) package herb-seasoned dry bread

Stuffing Mix
1 1/2 c. of dried cranberries (sweetened is preferred)
1 c. of pecans (chopped)
1/2 c. halved pecans
2 tbsp. olive oil

Directions: Make the stuffing as usual and set aside. Cut the chicken breasts open so that they lay flat, place between waxed paper and flatten with a meat tenderizer. Remove the wax paper and spread the stuffing over each breast (leaving a bit of room around the edges), then sprinkle with most of the dried cranberries. Add all of the pecans. Starting at the longer side, roll the breast up similar to a Swiss roll. Tuck in the ends and tie it together with string. You’ll probably need about four bits of string to tie the middle and one to go length-wise.

Place the olive oil in an oven proof skillet and let it heat. Try to brown the meat on all sides, but don’t cook it thoroughly yet. Put the skillet in the oven and bake in at 350 degrees F for about an hour or until meat is white all the way through. Try not to let these get too dry. Let the turkey rolls sit for 15 minutes before removing the string and slicing into 1/2 inch circles. You can garnish with any leftover cranberries or pecans.

Finally, we have a recipe for one of the greatest Autumn-time drinks: apple cider! What’s better than cozying up with a book or movie and a steaming cup of spiced cider? It gets better, because this simplified version of spiced cider allows you to keep your cider warmed in a slow cooker for easy re-fills.


Easy Apple Cider

Ingredients: 1 (64 fluid ounce) bottle apple cider 3 cinnamon sticks 1 teaspoon whole allspice 1 teaspoon whole cloves 1/3 cup brown sugar

Directions: In a slow cooker, combine apple cider and cinnamon sticks. Wrap allspice and cloves in a small piece of cheesecloth and add to pot. Stir in brown sugar. Bring to a boil over high heat. Reduce heat and keep warm.

Now that you have a few recipes to tide you over until Thanksgiving, you can hit the kitchen! Enjoy!

Article Source: http://www.articlesbase.com/home-and-family-articles/five-tasty-thanksgiving-treats-1426023.html


About the Author

If you’re looking for recipes, take a look at the Platinum Recipes Collection. The Platinum Recipes Collection is the Internet’s Most Comprehensive Recipes Collection.








Vintage Recipes for the Thanksgiving and Christmas Holidays

Author: Grandma Linda


Here we are in October and already the Christmas decorations are hitting the stores. It may seem early to be thinking about the holidays but in actuality, we will be preparing holiday meals, or dishes to take to holiday meals, before we know it. If you are looking for something different to prepare this year for Thanksgiving or Christmas, let these recipes help you out. All of these recipes are from my vintage recipe collection. Most are from my mother’s estate but I have no idea where she got most of them. If you like seafood, try Oyster Dressing this year. Want to do something different with sweet potatoes? Try this Sweet Potato Apple Scallop. For a different touch to the dessert selection, add this tasty Cranberry Meringue Pie. Be bold, step out, and add a few new touches to your holiday table this year.



1 pkg (12 oz) fresh or frozen cranberries (thaw frozen berries)
1 cup orange juice
3/4 cup water
1 1/2 cups sugar
1/3 cup quick cooking tapioca
2 tsp grated orange peel, optional
1/4 tsp salt
4 egg whites
1/4 tsp cream of tartar
1/2 cup sugar

1 baked 9-inch pie shell

Place cranberries in a food processor; cover and pulse until coarsely chopped. In a large saucepan, combine the cranberries, orange juice, water, sugar, tapioca, orange peel and salt. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm.

In a clean, cold mixing bowl, beat egg whites until foamy. Add cream of tartar and beat on medium speed of an electric mixer until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spoon the warm filling into the pie shell. Spread meringue over filling being careful to seal the edges to the crust. Bake at 350 degrees for 18 to 20 minutes or until golden brown. Cool for 1 hour. Chill, covered, in refrigerator for at least 4 hours before serving. Refrigerate any leftovers.



2 lbs sweet potatoes (3 medium)
2 med apples, peeled and cored
1 tbsp lemon juice
1/2 cup packed brown sugar
1/4 cup chopped pecans
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp orange extract
2 tbsp butter

Place sweet potatoes in a saucepan and cover with water. Bring to a boil; cook 20-25minutes or until tender. Drain and cool. Peel potatoes and cut into 1/4-inch slices. Place in a 13 x 9-inch baking dish or pan that has been greased. Cut apples into 1/4-inch rings; cut in half. Arrange over sweet potatoes. Sprinkle apple slices with lemon juice. Combine the brown sugar, pecans, cinnamon, pumpkin pie spice, and orange extract. Sprinkle mixture over apples. Dot with butter. Bake, uncovered, at 350 degrees for 25-30 minutes or until apples are tender.



1 pint fresh oysters
6 to 7 cups dried bread crumbs
1 cup chopped onions
1 tbsp sage
1 tsp each of rosemary and thyme
Dash of salt and of pepper
2 to 2 1/2 cups turkey broth (or chicken broth)
1/4 cup melted margarine

Wash oysters thoroughly. Combine oysters with remaining ingredients. Pour mixture into a well greased baking dish. Bake at 350 degrees for 30 to 40 minutes.

Note: This recipe is from an old complimentary grocery store card.

Article Source: http://www.articlesbase.com/recipes-articles/vintage-recipes-for-the-thanksgiving-and-christmas-holidays-589035.html


About the Author

Grandma Linda is a collector of vintage recipes. She enjoys sharing them with others on her blog at http://grandmasvintagerecipes.blogspot.com


























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