Need recipes for Thanksgiving!!!?

Hey everyone!





I am doing Tgiving again this year for the entire fam. I tend to repeat alot of recipes but this year I want to try a few new ones. If anyone has any tasty, relatively easy, recipes that you would like to share, please let me know! Preferably, ones you have tried...do not just put a link to recipe.net or something similar. Throw some ideas that you, yourself, make and are a hit!!





I am looking to feed 20-30 pp. Will have traditional turkey and ham but the rest is up in the air! Help me out!!Need recipes for Thanksgiving!!!?
I have a couple of recipes that my family enjoys every thanksgiving.





Sweet Potato Souffle











4 Sweet potatoes


1 录 Cups sugar


2 Eggs


戮 Stick butter


1 Cup milk


陆 Tsp. nutmeg


陆 Tsp. cinnamon


陆 Cup raisins


录 Cup nuts


陆 Cup coconut


1 Bag of large marshmallows








Boil, then mash sweet potatoes. Add all the ingredients except marshmallows. Mix well and pour into a casserole dish. Bake in a 400 oven for 30 minutes. Take it out and top it with marshmallows are brown.








Here is a great casserole





Hashbrown Casserole











1 32oz. Package of O鈥橞rien hash browns


1 Can cream of mushroom soup


1 Small diced onion


1 8oz. Container of sour cream


1 Small jar of cheese whiz


2/3 Cup of water


戮 Stick of melted butter








Partly thaw potatoes till crumbly. Add all other ingredients and pour in a 13x9 baking dish. Pour butter on top. Bake at 350 for about 1 hour.








I hope you enjoy them.Need recipes for Thanksgiving!!!?
You could add some sour cream and chives to your mashed potatoes(some not all because some people may not like it) Very good takes away from the boredom of taters for me.
I am getting ready for it too. Here are a few big hits with our family:





Pumpkin Gooey Butter Cake:





Cake:


1 (18 1/4-ounce) package yellow cake mix


1 egg


8 tablespoons butter, melted


Filling:


1 (8-ounce) package cream cheese, softened


1 (15-ounce) can pumpkin


3 eggs


1 teaspoon vanilla


8 tablespoons butter, melted


1 (16-ounce) box powdered sugar


1 teaspoon cinnamon


1 teaspoon nutmeg


Preheat oven to 350 degrees F.


Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.


To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.


Serve with fresh whipped cream


*It is also good with cheese cake on the side.





Stuffing:





2 loaves oven-dried white bread (recommended: Pepperidge Farm)


2 cups cooked white rice


1 sleeve crushed saltines


1 pound bulk breakfast sausage


2 cups chopped celery


1 large onion, chopped


7 cups chicken stock


Salt and freshly ground black pepper


1 teaspoon dried sage leaves


1 tablespoon poultry seasoning


3 eggs, beaten


1/4 stick butter, melted


Mushroom Giblet Gravy, recipe follows


Preheat oven to 350 degrees F.


Crumble oven-dried bread into a large bowl. Add rice and saltines.


Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.


Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.


Mushroom Giblet Gravy:


4 cups turkey or chicken stock


Giblets from 1 turkey


2 chicken bouillon cubes


2 tablespoons reserved stuffing mixture


3 tablespoons cornstarch


1/3 cup cold water


2 pints button mushrooms, sliced


3 tablespoons butter


1 hard boiled egg, sliced


Salt and freshly ground black pepper


Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste





*You can just make your own gravy if preferable b/c I think giblet gravy is a bit of work.





Mashed Sweet Potatoes:





3 1/2 pounds sweet potatoes


3/4 cup brown sugar


1 orange, zested and juiced


1/3 cup bourbon


1/4 cup butter


1 teaspoon pumpkin pie spice


1 (10.5 ounce) package miniature marshmallows (optional)





Boil sweet potatoes until tender.


Peel and mash until more or less lumpless. Add brown sugar, orange juice and zest, bourbon, butter or margarine, and pumpkin pie spice. Mix well. Spread in shallow dish (10 inch deep dish pie plate works well).


Bake 30 minutes in a 350 degree F (175 degrees C) oven. Top with marshmallows and broil very briefly.


Yield: 8 servings








*You might need to adjust these recipes according to the number of people there.
Sweet Potato Pecan Pie. Go to Food Network's website and use Emeril's recipe for this one.
have you ever tried sweet potato casserole? I know you said no links but its on recipezaar.com and it is good really good! somthing differnt than your run of the mill candied yams.
make some broccoli and cheese. steam the broccoli until it's tender enough and get a can of campbell's cheddar cheese soup and don't dilute it, just warm it up and put it over the broccoli. Or you could melt some velveeta. That was always me and my brother's favorite when we would go to my aunt's house for thanksgiving.





or you could make some banana beignets for dessert.


it's really easy.





2 cups flour


3 tsp. baking powder


1T vanilla flavoring


1/4 cup milk


1/2 cup sugar


2 eggs


2 bananas, mushed up.





Basically you just mix everything together and drop tablespoons full into hot oil; fry it in like 5 inches of vegetable oil until it looks like it's getting brown. It works better if you use smaller blobs of it that way you know the inside is getting done too. Then dry it off and put some powdered sugar on it and there you go. It will make your whole kitchen smell like bananas and it is delicious.





Okay maybe that one is not really good for thanksgiving since people are usually full after dinner or they want to eat pumkin pie or something like that. But you should try it one day anyway. It's fiya.
In maryland, Thanksgiving calls for scalloped oysters- these are the best:





24 ounces oysters, you can add more if you like





2 cups oyster crackers, crushed





1/2 cup butter, melted





1/4 cup oyster liquid (reserve when you drain oysters)





1/4 teaspoon Worcestershire sauce





a few dashes tabasco





1/2 teaspoon salt





3/4 cup light cream (I use heavy whipping cream, but you can also use half %26amp; half)





Drain oysters reserving 1/4 cup of liquid. Combine crushed crackers and butter. Spread 1/3 of crackers in greased casserole. Cover with half the oysters. Sprink with fresh ground pepper. Spread another 1/3 of the cracker. Cover with the rest of the oysters. Sprinkle with fresh ground pepper.





Combine cream, oyster liquid, tabasco, worcestershire sauce and salt. Pour over the oysters. Top with remaining crackers. Bake at 375F for about 40 minutes.
I write a local annual food article called ';something different with turkey...'; I tried %26amp; printed this recipe, and, although it sounds outrageous? It was a real hit with the whole family! It goes great with ham or turkey and was a great substitute for the yams my son won't eat :)


This one serves 6.





Baked Pineapple


1 (20 oz.) can unsweetened pineapple chunks


3 tablespoons white sugar


6 tablespoons butter, melted


3 tablespoons all-purpose flour


5 oz. shredded Cheddar cheese


25 butter crackers (like Ritz)





Drain the pineapple, reserving 3 tablespoons of the juice. Combine the pineapple, reserved juice, sugar, butter (or margarine), fl;our %26amp; cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs. Bake at 350 degrees F (175 C) for 30 minutes or until bubbly.
Hi! If you are feeling adventurous, why not make your own bread rolls? I don't have a recipe, I just buy bread mix which contains yeast, and it makes the house smell great! If you'd like to try something from the North East of England, I make pease pudding which is fantastic with ham. Buy dried yellow split peas, and simmer them in plenty of chicken stock, adding the juices from the cooked ham, until the peas have turned soft. Stir well-you want a thick, soup-like consistency. Pour it into a serving dish and decorate with a bayleaf and peppercorns, allow to cool. I also make stuffing with 6oz sausagemeat, breadcrumbs (3 slices of bread), a small onion finely chopped, herbs, seasoning and an egg. bake this at 180c for about 20-30 mins in a shallow greased dish. Cut this into wedges and serve with the turkey with apple sauce.(you need to multiply the quantities to make more) Make economical salads with cooked pasta, adding chunks of roasted veg (onion, peppers, aubergine, etc.) and tinned sweetcorn or red kidney beans. Make dressing with natural yoghurt mixed with chilli sauce or powder, light mayonnaise and cider vinegar, adding fresh ground black pepper and chopped coriander. I love cooking, and regularly entertain family, friends and neighbours xxx :) xxx
* This one is distinctively Thanksgiving and quite good.





Obtain a pumpkin - for that many, about 12'; across.


Cut out the top and empty it as if you were going to make a jack-o-lantern.


Make a mix of browned hberger (or andouille, sausage - mix and match) and rice. Add some gravy and whatever seasoning you think may be tasty (garlic, wine, onions - use your imagination)


Fill the pumpkin with the mixture


Put the top back on


Bake @ 350 for about 1 1/2 hours.


Ladle out the innards for the table, then cut it the pumpkin in slices as a squash serving.


The rice gets a bit of pumpkin flavor, the pumpkin absorbs the seasonings from the rice.


Enjoy!!
To box of stuffing mix I add mixed sea food scallops oystors . a little smoked salmon. lemon juice stuff the turkey with that my wifes friends and family are filipino they never had turkey before and love the stuffing . Also winter vegatables squash Parsnips turnups yams. keep it simple. We have a mix of Filipino food and North American dishes.An advantage to being in a mixed marriage
This is very simple and I make it for the holidays every year with no leftovers.





Cranberry Mousse





1 (6 ounce) package cranberry flavored gelatin


1 cup boiling water


1 (20 ounce) can crushed pineapple


1 (16 ounce) can whole berry cranberry sauce


3 tablespoons lemon juice


1 teaspoon grated lemon peel


1/2 teaspoon ground nutmeg


2 cups sour cream


1/2 cup chopped pecans





In a large bowl, dissolve gelatin in boiling water. Drain pineapple, setting the pineapple aside and adding juice to gelatin. Stir in cranberry sauce, lemon juice, peel and nutmeg. Chill until mixture thickens. Fold in sour cream, pineapple and pecans. Pour into a glass serving bowl. Chill until set, at least 2 hours.
Here's some of my favorite Thanksgiving recipes.





YUMMY PUMPKIN CAKE


2- 15 oz. cans of pumpkin


1- 12 oz. can evaporated milk


2 tsp. cinnamon


1 pkg Yellow Cake mix ( I use Betty Crocker Super Moist)


4 eggs


1 1/2 cups Sugar


1/2 tsp. nutmeg


1 cup melted butter


1 cup nuts


Beat pumpkin, milk, eggs, sugar and spices. Pour into ungreased 13';x9';x2'; pan. Sprinkle dry cake mix over pumpkin. Pour butter over top. Sprinkle with nuts. Bake at 350' for one hour- no longer. Cool. Serve with Cool Whip. (This is more the consistency of a stiff pudding, rather than cake.)





RICE AND BROCCOLI CASSEROLE


10 oz. broccoli, thawed, not cooked


2 c. Minute Rice, uncooked (I use Success Rice)


1 can cream of celery soup


1 soup can water


8 oz. Cheez Whiz


1/2 stick butter, melted


Spray the baking dish with a non stick spray.


Mix all ingredients together and put in the baking dish and bake for 30 minutes at 350'.





PINEAPPLE AU GRATIN


1 c. shredded cheese


3/4 cup. sugar


20 oz. pineapple chunks in juice


3 tbsp flour


1 package ritz crackers


1/2 stick margarine, melted


Drain pineapple, reserving 1/2 cup juice. Combine cheese, sugar and flour. Add pineaple juice and then pineapple. Crumble Ritz crackers on top. Spoon melted butter on top. Bake at 350 degrees for 20 minutes or until bubbly.
Last year I did thanksgiving for the first time by myself. OMG it was perfect, dont know how. but it was. quite traditional which is sounds like your shooting for something else.... however. this is what i did;





Turkey: Put it in a pan with those little wire racks underneath it, which actually leaves you with Alot more liquid for gravy. Took Mrs. Dash table blend with garlic and rubbed that and butter all under the skin, Alot of it... and then covered it with foil. When its done you just lift the turkey off the rack and pick out the clumps and you have yourself wonderful fat for gravy.





We bought the frozen rolls that you let rise,[Rhodes dinner rolls, come in wheat and white] they were a fav among our table and you can get them year round. they take a couple hours to rise but if done properly they can be to die for





Of course we had stuffing, I like Stovers.





Apple Crisp? Pumpkin Pie? Gingerbread cookies - have the best recipe for that... um.Sparkling cider is a must ^_^ Those little yammy things, [i dont eat em though] mashed potatoes of course. The instant ones really arent bad and if your cookin for that many people maybe you can try some flavors between now and then. good luck. im trying to think but my mind just shut down.





seriously though, the dinner i made was a hit. good luck!
Almond Cranberry Squash Bake is a big hit at my house even with kids. serves 30 people.





INGREDIENTS


15 cups hot mashed butternut squash


3/4 cup and 3 tablespoons butter or margarine, softened, divided


1-3/4 teaspoons salt


1-3/4 teaspoons ground cinnamon


1 teaspoon ground allspice


1 teaspoon ground nutmeg


3-3/4 (16 ounce) cans whole berry cranberry sauce


1-3/4 cups and 2 tablespoons sliced almonds


3/4 cup and 3 tablespoons packed brown sugar





In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg; mix well. transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash.


Combine almonds, brown sugar and remaining butter; mix well. Sprinkle over cranberry sauce. Bake, uncovered, at 350 degrees F for 50-60 minutes or until golden brown and bubbly.