Whats a good vegetable recipe for thanksgiving?

I got assigned a vegie dish this thanksgiving what should I make...greenbeans are all ready takenWhats a good vegetable recipe for thanksgiving?
Thanksgiving Sweet Potato Souffle


Yield: 10 Servings





Ingredients





3 c cooked sweet potatoes,


-mashed


1 c white sugar


3 eggs, slightly beaten


1/2 c milk


1 stick margarine, softened


1 tb vanilla


1 ts baking powder





-----------------------------TOPPING----鈥?br>

1 c brown sugar


1/2 c flour


1/2 ts baking powder


1/2 stick margarine, melted


2 tb milk


1 c chopped pecans





Instructions





Mix all topping ingredients. Cut 2 pieces of waxed paper larger than the


top of your baking dish. On one piece, place the baking dish upside down.


With a table knife trace around the dish to get approximate size of baking


dish top. Place mixed topping ingredients in the center of this shape.


Place the second piece of waxed paper over the topping to the drawn shape.


Use a rolling pin to spread the topping to the drawn shape. (Remeber to


take into account if your dish flares at the top a little. You want the


topping to be able to go down into the dish to set on top of the mashed


potato mixture. Also, be careful not to roll the topping mixture too large,


as it will be frozen when you attempt to lay it on top of the potato


mixture.)





When size is accomplished and with waxed paper still intact, slide topping


onto a cookie sheet and place in freezer for 15 minutes or more to harden.


(This can be done the day before.) When ready, take from freezer.





Combine mashed sweet potatoes, white sugar, beaten eggs, 1/2 cup milk, 1


stick softened margarine, vanilla and 1 teaspoon baking powder. Pour into


greased baking dish deep enough to have room for sweet potatoes to ';puff';


up. A 9 inch diameter baking dish works nicely.





Starting at one corner of top piece of waxed paper on frozen topping,


carefully pull paper from topping. Gently turn topping over onto the sweet


potato mixture and again pull wax paper from topping. Make certain that


topping goes to edges of baking dish as much as possible.





Bake approximately 30 minutes at 350 degrees.





Serves approximately 8-12 depending on how many children and large


appetitites you are feeding!





NOTES : Allow plenty of time to cook this. I found the recommended 30


minutes is not long enough.











Stuffed Acorn Squash


Yield: 1 Serving





Ingredients





4 sm Acorn squash (Recipe


- suggests orange squash; I


- used green)


1/2 c Currents (If you don't have


- currents; you could


-probably subst


1 c Warm vegetable stock or as


-needed


2 Onions; finely chopped


4 Stalks celery; finely


-chopped


4 Cloves garlic; minced


1 c Finely diced peeled apple


1 1/2 c Corn kernels (This is


-optional - I


1 1/4 c Very coarse fresh bread


-crumbs or


5 tb Chopped fresh herbs - can


-use flat


- basil; tarragon, thyme,


-and/or


1 ts Grated lemon zest


Salt and freshly ground


-pepper


Additional broth or wine for


- saute





Instructions





For those of you have who have asked for Thanksgiving recipes, here is one


I modified from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking


cookbook. It has wonderful flavor and it's a very attractive dish.





Preheat oven to 350 degrees. Cut squashes in half crosswise. Take out


seeds. Cut a small slice from the top and bottom so they will stand


straight. Bake, cut side down, on a baking sheet oiled with spray until


soft, about 40 minutes. Transfer to cake rack to cool. For stuffing, plump


the currents in the vegetable broth or stock for 10 minutes. Meanwhile,


cook onions, celery, and garlic in broth or wine over medium heat until


soft. Add apple and corn, if using, and cook about three minutes. Transfer


the mixture to a large bowl and stir in the bread crumbs, herbs, lemon


zest, currants with the stock, and salt and pepper to taste. The mixture


should be highly seasoned, and moist but not wet. Add stock or salt as


needed and spoon into the baked squashes. (The recipe can be prepared ahead


to this point.) Just before serving, bake the stuffed squashes at 375


degrees until thoroughly heated, 15 to 20 minutes. Makes 8 servings.Whats a good vegetable recipe for thanksgiving?
ROASTED MIXED VEGETABLES





4 large red shin potatoes cut in to wedges about 2 pounds.


3 large carrots peeled and cut in 1 1/2 in pieces


3 large parsnips peeled and cut in to 1 1/2 in pieces


2 large onions cut in to wedges 1 table spoon dried rosemary leaves


2 teaspoons garlic powder


1/4 cup margarine melted








1. Mix potatoes, carrots, Parsnips, and onions with rosemary and garlic powder in large bowl.





2. drizzle with melted margarine, tossing to coat well. Spread veggies in 13X9X2 inch baking pan





3. bake at 450 degrees for 40-45 mins. or until fork tender stirring occasionally


makes 8 servings
mashed carrots and white turnips


boil 2/3 carrots and 1/3 diced turnips until fork tender. drain really well and then put on hot burned to evaporate any excess water. add as much butter as you like, a dash of white sugar and salt to taste. mash with a regular potato masher until evenly combined with a few chunks left. very tasty, my favorite every holiday.
';Colorful Roasted Veggies'; - 12 servings





4 medium carrots; julienned (thin strips)


1 1/2 lbs. fresh asparagus; trimmed and halved


1 large green pepper; julienned


1 medium sweet red pepper; julienned


1 medium red onion; sliced and separated into rings


5 cups fresh cauliflowerets


5 cups fresh broccolie florets


1/4-1/2 cup olive oil


3 tbsp. lemon juice


3 garlic cloves; minced


1 tbsp. dried rosemary; crushed


1 tsp. salt


1 tsp. pepper





In a large bowl, combine the vegetables. In a small bowl, whisk oil, lemon juice, garlic, rosemary, salt and pepper until blended. Drizzle over vegetables and toss to coat. Transfer the vegetables to two greased 15x10x1'; baking pans. Bake, uncovered, at 400* for 20-25 minutes or until tender, stirring occasionally.








';Asparagus with Cream Sauce'; - 8 to 10 servings





2 cups water


2 lbs. fresh asparagus; trimmed


1/2 cup chopped onion


2 tbsp. butter


2 tbsp. all-purpose flour


1 tsp. garlic powder


1 tsp. lemon-pepper seasoning


1/2 tsp. salt


1 cup chicken broth


1/4 cup minced fresh parsley


2 tbsp. cider vinegar


1 tsp. dill weed


1 cup (8 oz.) sour cream





In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes.


Meanwhile, in a small skillet, saute onion in butter until tender. Stir in flour, garlic powder, lemon-pepper and salt until blended; gradually stir in broth. Add parsley, vinegar and oil.


Bring to boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on serving platter. Top with cream sauce.








';Cottage Potatoes'; - 12 to 14 servings





12 large potatoes; peeled and sliced


8 oz. process cheese (Velveeta); cubed


1 large onion; finely chopped


1 large green pepper; diced


1 (2 oz.) jar diced pimentos; drained


1 slice bread; torn


3 tbsp. minced fresh parsley; divided


1/2 tsp. salt


1/2 cup milk


1/2 cup butter; melted


1 1/2 cups cornflakes; crushed





Place the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; reduce heat to medium. Cover and cook 5-7 minutes or until tender; drain. In a bowl, combine cheese, onion, green pepper, pimentos, bread, 2 tbsp. parsley and salt.


In a greased shallow 4-quart baking dish, layer a third of the potatoes and a third of cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with cornflake crumbs. Cover and bake at 350* - 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden. Sprinkle with remaining parsley.
Acorn Squash With Sliced Apples








3 fresh acorn squash


salt to taste


2 fresh tart apples -- (2 to 3)


butter


6 Tbsp. brown sugar


nutmeg to taste





Cut squash in half; remove seeds. Place cut side down


in shallow greased baking dish; add 1/2 cup boiling water.


Cover. Bake in preheated 350 degrees oven 10 minutes. Remove from


oven; remove cover. Turn squash cut side up; sprinkle with salt.


Peel and core apples; cut into wedges. Fill squash


cavities with apples; dot generously with butter. Sprinkle


each squash half with 1 tablespoon brown sugar, then with a


little nutmeg. Pour 1/2 cup boiling water into baking dish.


Bake 30 minutes or until squash and apples are tender.


Yield: 6 servings.
carrots or potato's
Asparagus Casserole





1 stick butter


1 can cream of mushroom soup


4 slices bread


陆 c. American cheese, grated


1 can asparagus tips


1 can small peas





Drain asparagus and peas and place in a 7 x 11-inch pan. Mix cheese and cream of mushroom soup together. Spread over peas and asparagus. Melt butter, cut crust from the bread and cut into 3-inch strips. Place on top of mixture and bake in a 350藲 oven 30-40 minutes or until bread is golden brown.





My mom makes this every year and it is a big hit.





Also, try something ';un-traditional'; if you have a lot of kids present like a veggie tray or macaroni and cheese or even corn.
Easy Veggie Stuffing





1 Tbs. olive oil


1 Tbs. toasted sesame oil


1 large onion, chopped


1 c. fresh mushrooms, chopped


1 cup celery and tops, chopped


3/4 lb. bread or cornbread cubes (or both)


1 陆 c. vegetable broth


陆 tsp. each of sage, thyme, and savory


1 Tbs. fresh parsley, chopped


salt and pepper (to taste)





Saut茅 the onion, mushrooms, and celery in a large pan with olive oil until softened; add some broth if necessary to keep from sticking.


Remove from heat, add remaining ingredients, and mix well (bread should be moist).


Grease a casserole dish with sesame oil, pack in the stuffing, and brush with more oil.


Cover with foil and bake at 325-375 degrees for about 1 hour.








Garlic Mashed Potatoes and Parsnips





9 medium baking potatoes (3 pounds), such as russet 1 1/2 pounds parsnips 1 bulb garlic, unpeeled 2 teaspoons olive oil 3/4 cup milk 1/2 cup butter (no substitutes) 3/4 teaspoon salt 1/8 teaspoon freshly ground pepper





Directions: 1. Peel potatoes and parsnips; cut into 1/2-inch chunks. Cook in a Dutch oven or large saucepan in boiling salted water until tender, about 25 to 30 minutes. Drain. 2. Meanwhile, preheat oven to 350 degrees F. Cut about 1/2 inch off tip of garlic head, and discard. Place garlic in a custard cup. Drizzle with olive oil. Cover with foil and bake in the preheated oven for 20 minutes or until tender when pierced with the tip of a sharp knife. Let cool. Squeeze garlic pulp out of peels. Mash with a fork, and set aside. 3. Mash the potatoes and parsnips with a potato masher, and return them to the Dutch oven. 4. Heat milk and butter in a small saucepan just until boiling. Stir into the potato mixture. Stir in mashed garlic, salt, and pepper. Heat through. Season to taste with additional salt and pepper. Serve immediately.
Brown sugared carrots. Take 2 lbs of baby carrots %26amp; slice into circles. In medium saucepan, add carrots, a splash of water, 1/2 brown sugar, a sprinkle of cinnamon, dash of nutmeg %26amp; 1/2 stick butter. Bring to almost boil,then simmer for about 25 - 30 minutes.....Yummy with ham!!
Butternut Squash. Slice down the center lenghtwise, scoop out the seeds, bake in a cake pan with enough water so it don't burn. Add some butter to each half..When it's done (the squash will be tender) scoop it out with a spoon, leaving the skin behind mix it with some -not to much - brown sugar to give it a slightly sweet taste...Yummmmm
broccoli/rice/cheese casserole!!

beauty supply

Can anyone give me a really great stuffing recipe for Thanksgiving? Thanks Kay?

We are in Ireland for this holiday, and would love to have a easy, but delicious recipe.Can anyone give me a really great stuffing recipe for Thanksgiving? Thanks Kay?
Depending on how large of a recipe you need, this can be adjusted to the amount of people you are serving. I cut mine down to serve five this year and still had a lot--but it is EXCELLENT!





Make two pans of cornbread, (just two packages of sweet yellow cornbread) which can be done the day before if you are pinched for time.





Boil 4-6 eggs and when they are done and cooled, chop up the whites only, disposing of the yolks or using them for something else.





Chop up an apple or pear (green apples and green pears are best), however, you can substitute apple sauce if preferred. (you can gauge this while preparing to see if you want more in it as you go)





You will need 2 cans of Cream of Chicken soup as well, and a tablespoon of poultry seasoning, and two cans (16 oz) of chicken broth.





Beat 2-3 eggs well, and set aside.








Once the cornbread is baked and cooled, set aside, bring the broth to a boil in large pan on the stove. Once it begins to boil, crumble in and stir the cornbread, moving it around constantly so you get equal absorption.





Place the cornbread into a large dish (I use an aluminum roaster) and add the poultry seasoning, cream of chicken, pear or apple (or sauce), chopped egges and poultry seasoning. Once that is mixed, add the beaten eggs. Stir well. Add a few pats of butter to the top of the mixture and bake at 375 for about 45 minutes or until dressing begins to brown and firm up. (check every 10 minutes or so, stirring it and scraping the sides of the roaster pan).





It sounds difficult, but actually very easy and everyone ALWAYS asks for more.


Can anyone give me a really great stuffing recipe for Thanksgiving? Thanks Kay?
Sausage- and-Wild Mushroom Stuffing





Ingredients


1/2 pound ground pork sausage


1/2 cup butter or margarine


3 pounds mixed wild mushrooms (shiitake, portobello, enoki), sliced


1 large onion, sliced


1 bunch green onions, sliced


1 (14 1/2-ounce) can chicken broth


1 (8-ounce) package herb-seasoned stuffing mix


1 poultry herb bouquet, chopped


1/2 teaspoon salt


1/2 teaspoon pepper


Preparation





Brown sausage in a large skillet, stirring to crumble. Drain and set aside.





Melt butter in skillet; add mushrooms, onion, and green onions, and saut茅 until tender. Stir in sausage, broth, and remaining ingredients. Spoon 4 cups stuffing into turkey, if desired; place remaining stuffing into a lightly greased 13- x 9-inch baking dish.





Bake at 375掳 for 45 minutes or until lightly browned.





Note: A poultry herb bouquet contains 2 sprigs each of fresh sage, rosemary, and thyme; 1 teaspoon of each dried herb may be substituted.



My favorite dressing





1 dozen corn muffins crumbled or 2 boxes of Jiffy cornbread cooked and broken into pieces


1 lb. JImmy Dean sage sausage


2 apples, peeled and cut into small cubes


2 celery stalks, diced small


3 carrots, peeled and diced small


1 onion, diced small


2 cloves of garlic, minced


2 cans of chicken broth


butter





In a skillet, cook the sausage over medium heat until brown. Be sure to break it up into small pieces. When the sausage is done, remove it to a dish. Add the celery, apple, onion, and carrots to the sausage grease and cook until the apple and carrots are soft. Add the garlic and cook for a minute more. In a deep baking dish, combine the vegetables, sausage, and bread. Toss to combine. Pour one can of the chicken broth over the top of the casserole and dot the top with butter. Bake covered for about 35-45 minutes on 375. If it seems that it is getting dry, add more broth. Remove the cover for the last 10 minutes to get a nice, crunchy top.
You can find lots of recipes on line. Just key in what you want. Then, you'll have many to choose from.


Check the ingredients to see what you want in it.

What's a good easy recipe for Thanksgiving?

I know it's not Thanksgiving yet, but i want to get ready for it. So i want a special and easy-to-make recipe for Thanksgiving





Thanks for the recipes everyone!!!!!! : )





-Jennrox4eva7What's a good easy recipe for Thanksgiving?
HEARTY MACARONI SALAD





1 (7 oz.) pkg. elbow macaroni (about 2 c.)


8 hard-cooked eggs


1 (6 1/2 oz.) can tuna, drained


1 c. chopped celery


1/2 c. chopped onion


1 tbsp. chopped fresh parsley


1/4 tsp. ground pepper


2/3 c. mayonnaise or salad dressing





Cook macaroni according to package directions; drain and cool thoroughly, about 30 minutes. Cut 7 eggs in half horizontally; reserve 1 egg.


In large bowl, combine tuna, egg halves, celery, onion, parsley and pepper. Add macaroni and mayonnaise, tossing gently to combine. Chill at least 3 hours before serving. To serve, cut reserved egg in thin slices crosswise, and garnish salad with slices.


****************************************鈥?br>

THANKSGIVING PEAS





1 (1 lb.) bag frozen peas, thawed


1 c. heavy cream


4 strips bacon, chopped


1/2 c. Bermuda onion, chopped


1 tbsp. flour


2 tbsp. cooking sherry


1 1/2 tsp. Worcestershire sauce


1 c. canned mushrooms


Salt and pepper





Brown bacon pieces. Saute onion in bacon grease until brown. Add flour and cream, stirring constantly. As sauce thickens add seasonings and sherry. Mushrooms and peas are added last, stir gently. Transfer to a baking dish or casserole (can be made ahead). Warm in 275 degree oven.


**************************************鈥?br>




THANKSGIVING PUNCH





1 qt. water


1/4 tsp. grated nutmeg


1 tsp. whole cloves


1 tsp. coriander seed


2 (3 inch) cinnamon sticks


2 qt. cranberry juice cocktail


2 c. pineapple juice


4 c. grapefruit juice


1 c. raisins for garnish





Combine the water and spices in a large saucepan, bring to a boil, and simmer for 15 minutes. Add the juices and bring just to boiling. Remove from heat.





**************************************鈥?br>

THANKSGIVING WILD RICE AND MUSHROOM


DRESSING





2 c. cooked wild rice


2 c. cooked white rice


4 strips bacon


1 med. onion, chopped


1/2 tsp. thyme


1 bay leaf


2 tbsp. finely minced parsley


1 lg. can sliced mushrooms with liquid


Salt and pepper to taste


1/4 to 1/2 c. chicken broth





Cook rices according to package instructions. Saute bacon until crispy; remove and crumble. Saute onions in bacon drippings until soft and yellow. Add remaining ingredients using enough chicken broth (duck is better!) for a moist dressing. Season with salt and pepper. (I added some sage, also.) Bake 30 minutes at 325 degrees. Excellent with turkey, ducks, or other game birds. Serves 8.What's a good easy recipe for Thanksgiving?
This is a very easy recipe to make and very tasty as well. Canned yams/sweet potatoes can be substituted for fresh, but the flavor is just not quite the same.





Kings Arms Tavern Sweet Potatoes





3-pounds sweet potatoes


戮-cup light brown sugar, packed divided


3-tablespoons butter


5 teaspoons cinnamon


陆-teaspoon nutmeg


录-teaspoon salt


1-cup milk





Preheat oven to 400潞


Grease 1陆 quart casserole


Cook sweet potatoes in boiling salted water until done; drain peel and mash them.





Stir in all the remaining ingredients except 2 tablespoons of sugar.





Turn the mixture in to prepared casserole and sprinkle with remaining sugar.





Bake at 400潞 for 30 minutes.





ENJOY
Sweet Potato Pineapple Bake





1 can (29 oz) cut sweet potatoes, drained


1 can (8 oz) crushed pineapple


3 Tbsp chopped pecans


2 Tbsp brown sugar


2 Tbsp butter, melted


3/4 c mini marshmallows





In a large, bowl, mash the potatoes. Stir in pineapple, pecans, brown sugar %26amp; butter. Put into a greased dish. Bake uncovered for 20 min @ 375*. Sprinkle w/ marshmallows. Bake 5 min longer or until marshmallows are lightly brown.





**************************************鈥?br>

Pumpkin Fluff Dip





1 (16 oz) container frozen whipped topping, thawed


1 (5 oz) package instant vanilla pudding mix


1 (15 oz) can solid pack pumpkin


1 tsp pumpkin pie spice





In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Serve w/ graham cracker sticks or ginger snips.
Real pumpkin pie





cut open and gut one pie pumpkin


boil the whole pumpkin for 45 minutes on high heat


remove and peal the outer layer off


mash and add 2 tbs skim milk or soy milk 1/2 cup of sugar, 2 tbs cinnimon, 1tbs nutmeg, and 1/2 tsp ginger. Mix and place in a pie crust.


Bake at medium heat for 45 minutes or until golden brown on the edges.





Cranberries





in a blender mix one whole seedless orange (peel included)and 1 lb cranberries. Add 1/2 cup to 1 cup of sugar. Cover and refridgerate for 2-3 days.





Green bean cassarole





Prepare green beans by cutting the ends and steaming them until soft. Place in a cassarole dish with 1 can of cream of mushroom or chream of broccoli soup and 1/2 can of water. Mix well and top with french fried onions. Bake for 25 minutes and add more french fried onions.





Mashed potatos





Peel and halve several yukon gold potatos (taste better than any other potato.) Boil in water for 20 minutes until soft. Mash and add 1/2 cup of skim milk or soy milk and mix. Add butter as needed.
sometimes my brother makes scallop potatoes instead of mashed.





You just cut up about 4-5 potatoes into thin slices, place them in some Corningwear, let it simmer in some cream and butter until the potatoes are soft, then broil cheese on the top. They are soooo good.
It's not so far from Thanksgiving.... so it's time to start planning if you want to try something different from your norm. I don't consider any of the food preparation for this holiday hard, because I enjoy prepareing this meal most of all I think. I don't know what ';easy'; means to you. I do a boneless large, fresh organic turkey breast that's stuffed, then rolled jellyroll style. It's a fair amount of work, but well worth it in the end. So I won't give you that recipe.





Maybe something like sliced sweet potatoes roasted with rosemary would be a nice, simple side dish?





Take a shallow pan (like a cookie sheet) and put a little olive oil on it %26amp; spread it around the pan. Place sliced sweet potatoes (scrubbed with skins on) on the pan, and turn each slice over so both sides get coated with oil. Finely chop some dried rosemary, and sprinkly over each piece. Put enough aside to sprink the other side. Bake at 400 Deg. F. turning when they start to brown. Sprinkle 2nd side with rosemary. You can turn the broiler on them the last few minutes of cooking. This crisps them up a little.

Does anyone have recipes for a organic thanksgiving?

organic food and drink (but non alcoholis please) reipes for thanksgivingDoes anyone have recipes for a organic thanksgiving?
TOFURKEY





A new tradition in many homes for Thanksgiving is to make a Tofu Turkey, also called Tofurkey. With this vegan meal you can have traditional Thanksgiving turkey, stuffing and more.





Ingredients


5 pounds extra firm tofu (crumbled)


2 tablespoons sesame oil


1 red onion, finely chopped


1 1/3 cups diced celery


1 cup mushrooms, finely chopped


1/8 cup dried sage


2 teaspoons dried thyme


salt and pepper to taste


1 1/2 teaspoons dried rosemary


1/4 cup tamari


3 cups prepared herb stuffing


1/2 cup sesame oil


1/4 cup tamari


2 tablespoons miso


5 tablespoons orange juice


1 teaspoon honey mustard


1/2 teaspoon grated orange zest


3 sprigs fresh rosemary





Line a medium sized, round colander with a cheese cloth or a clean cotton dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander in a large bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.





Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat. Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet. Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.





Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the ';turkey'; (the flat side) down. Gently press on the sides of the ';turkey'; to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the ';turkey'; with foil.





Bake for one hour. After one hour, remove ';turkey'; from the oven and remove the foil. Baste the ';turkey'; with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return ';turkey'; to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.





Makes 10 servings








HARVEST PUMPKIN SOUP





Adapted from Spirit of the Harvest, North American Indian Cooking, by Beverly Cox and Martin Jacobs





Pumpkins are one of the oldest harvest crops in the Americas. Serve this Northeastern Woodland Indian pumpkin soup recipe the traditional way, in a bowl made out of a pumpkin that has had the top cut off and the seeds cleaned out.





1 small (12 inch) pumpkin, or 1 29-ounce can organic pumpkin


1 to 2 tablespoons vegetable oil


1 to 3 tablespoons maple syrup or honey


1/4 to 1/2 teaspoon ground dried spicebush berry or allspice


3 to 4 cups broth


salt and pepper to taste





Note: If using a fresh pumpkin, preheat the oven to 350F, place the pumpkin in a baking pan and bake for one hour, or until the skin of the pumpkin is easily pierced with a knife. Remove the pumpkin from the oven and cool. Cut the pumpkin in half and scrape off the seeds (save the seeds to make slow-roasted pumpkin seeds). Next, scrape the pumpkin flesh from the shell. Mash or puree the pumpkin flesh in a blender.


Combine all ingredients except the broth, in a large saucepan, and heat slowly. Gradually stir in the broth to reach the desired consistency. Simmer until hot. Garnish with nuts, seeds, and scallions.





Serves 4 to 6








SLOW-ROASTED ORGANIC VEGETABLES





Fill your home with the aroma or slow-roasting harvest vegetables that have cooked for hours in a low oven. Anything goes in this recipe; choose vegetables you love and the amount you need. Choose organic vegetables for the best flavor and nourishment.





Root vegetables (suggestions include beets, carrots, parsnips, sweet potatoes)


other vegetables (such as celery, leek, onion, and tomatoes)


tart vinaigrette (made with cold pressed olive oil, balsamic vinegar,


organic apple cider vinegar, garlic and salt and pepper)





Wash, peel and cut the vegetables. Place in a large roasting pan, and drizzle with the vinaigrette. Toss. Place the pan in a low oven-250-300 F- and cook for three hours or so, or until golden brown.





Chicken Apple Sausage Dressing





4 Tbsp. Wild Oats Organic Unsalted Butter


3 cloves garlic, minced


1 medium organic onion, chopped


1 organic Granny Smith apple, peeled, cored and chopped


3 c. organic celery, finely chopped


1 Tbsp. fresh rosemary, chopped


1 Tbsp. fresh thyme, chopped


1 Tbsp. fresh sage, chopped


1 tsp. salt


1 tsp freshly cracked black pepper


1/2 c. white wine


1 lb. bulk chicken apple sausage


8 c. day old bread, preferably sourdough, baguette, or a mixture of corn bread, wheat and white


1 1/2 c. organic chicken broth





Preheat oven to 400°. Heat butter in large skillet over medium heat. Add garlic, onion, apples, celery, and rosemary, thyme, sage, salt and pepper. Cook for about 5 minutes, until the onion is tender and translucent. Add wine, and cook for 2 minutes longer. Place in a large bowl. In the same skillet, brown sausage over medium heat. Add to vegetables. Combine with bread cubes, pour chicken broth over the mixture, and mix well. Add salt and pepper to taste. Spoon stuffing into a 3 qt. baking dish, cover with foil and bake for 30 minutes. Remove foil for the last 10 minutes of baking for a crispy top.








Citrus Florentine Stuffed Mushrooms








Prep Time: 20 minutes, Cook Time: 25 minutes, Makes: 24 mushrooms





24 large organic mushroom caps


2 Tbsp. Wild Oats Organic Unsalted Butter


1/2 c. Wild Oats Organic Extra Virgin Olive Oil


1/2 sweet yellow organic onion, finely chopped


3 cloves garlic, minced


1/2 small organic red pepper


1 generous handful organic baby spinach, chopped


1 tsp. oregano


1 tsp. basil


1 Tbsp. fresh thyme, chopped


sea salt and freshly cracked black pepper, to taste


1/4 c. white wine


4 oz. Wild Oats Organic Cream Cheese


1/2 c. Rembrandt Aged Gouda, shredded, plus 2 Tbsp.


2 organic lemons


1/2 c. breadcrumbs





Preheat oven to 425°F. Remove stems from mushrooms and finely chop. Melt butter and two tablespoons of olive oil in a large sauté pan. Add onions and garlic. Sauté for 2 to 3 minutes; until soft. Add chopped mushroom stems, peppers and spinach. Sprinkle with herbs, salt and a grind of pepper. Cover and cook for 2 minutes, stirring once. Add wine. Cook until wine evaporates. Place mushroom caps in a large mixing bowl. Drizzle with olive oil. Toss to coat evenly. Line mushroom caps on a baking sheet. Add both cheeses to same mixing bowl. Top with sautéed vegetables and the zest and juice of one lemon. Mix well. Fill mushroom caps with generous dollops of the cheese mixture. Sprinkle with breadcrumbs and remaining Gouda. Bake for 15 to 20 minutes, or until the cheese is bubbling. Remove from oven and garnish with the zest from second lemon. Slice lemon into wedges for garnish.





Fresh Cranberry Relish








Prep Time: 15 minutes, Makes: 3 cups





12 oz. package organic fresh cranberries


1 large organic seedless orange, chopped


1 c. golden brown sugar


3 pieces candied ginger


1/4 c. Wild Oats Organic Orange Juice





Place all ingredients in food processor bowl. Pulse until well mixed and cranberries are coarsely chopped. Refrigerate until ready to serve.





Herb Roasted Turkey (no basting required)








1 (12 to 14 lb.) Wild Oats All-Natural Turkey, brined


1 lemon, cut into wedges


1/4 to 1/2 c. Wild Oats Extra Virgin Olive Oil


4 Tbsp. Wild Oats Organic Unsalted Butter, softened


sea salt and cracked black pepper, to taste


3 sprigs fresh rosemary


3 sprigs fresh thyme


3 to 5 c. organic chicken broth (enough cover the bottom of the pan- 1/4 inch)


1 c. white wine


1 bay leaf


1 Tbsp. each dried thyme, rosemary and basil





Preheat oven to 325° F. Squeeze lemon juice over the bird. Place juiced lemon wedges inside the chest cavity. Rub olive oil and butter, salt and pepper over the entire turkey. Place fresh rosemary and thyme underneath breast skin. Tie turkey legs together with kitchen string and close cavity. Pour broth and wine into roasting pan. Add bay leaf and herbs. Place rack in pan. Place turkey, breast side up, on rack. Cover with foil, creating a “tent.” Roast until a meat thermometer reads 160°F. when inserted into the thickest part of the breast without touching the bone. It should take about 15 minutes per pound to reach this temperature. A 12 to 14 pound turkey should be done in about 2 to 3 hours, or when juices run clear. About 30 minutes before turkey is done, remove foil and turn oven to 450°F for a golden bird. Allow the turkey to rest 20 minutes before carving.





Maple Roasted Acorn Squash with Pine Nuts








Prep Time: 10 minutes, Cook time: 25 minutes, Serves 6





3 organic acorn squash, halved


6 tsp. Wild Oats Organic Unsalted Butter


6 Tbsp. Wild Oats Organic Maple Syrup


3 Tbsp. toasted pine nuts





Preheat oven to 400°F. Scoop out seeds with an ice cream scoop. Make each squash level by cutting a small part off the bottom. Place a teaspoon butter and a tablespoon maple syrup in each squash. Set the squash in a baking dish. Add a half inch of water to cover the bottom of the baking dish. Bake for 30 to 40 minutes, basting once or twice with the sugar/butter mixture. Garnish with pine nuts.





Perfect Mashed Potatoes








Prep Time: 10 minutes, Cook time: 25 minutes, Serves 6





2 1/2 lbs. organic Yukon gold potatoes, peeled and quartered


1 Tbsp. sea salt


1/4 c. Wild Oats Organic Whole Milk, warmed


3 Tbsp. Wild Oats Organic Butter


sea salt and pepper to taste


potato ricer





Place potatoes in large saucepan. Cover with cold water and stir in salt. Cover and bring to a boil. Turn down heat and simmer for 20 minutes, until soft. Warm milk and butter in a saucepan, or in microwave. Drain potatoes. Carefully press potatoes through ricer, back into pan. Pour milk and butter over potatoes. Mix with a wooden spoon. Add salt and pepper to taste. For richer flavor, stir in 1/4 c. organic cream cheese and two tablespoons minced chives.





Pumpkin Pie topped with Homemade Bourbon Whipped Cream








Prep Time: 40 minutes plus crust chilling time, Cook Time: 1 hour 15 minutes, Makes: Two 9-inch pies





Crust


3 c. organic unbleached pastry flour


1 1/2 tsp. sea salt


1 c. non-hydrogenated vegetable shortening, chilled


1/4 c. Wild Oats Unsalted Butter, chilled


1/2 c. Wild Oats Organic Whole Milk, chilled





Mix flour and salt together in a large bowl. Cut in shortening and butter with a pastry cutter, until it resembles coarse meal. Sprinkle milk over dough and work in with your hands until it sticks together. Divide dough in half, wrap in plastic wrap and refrigerate for at least an hour. Roll out dough on a lightly floured surface into 12-inch discs. Place in 9-inch pie pans and crimp edges. Prick dough with a fork, and refrigerate until ready to use (at least 30 minutes).





Filling


1 c. organic golden brown sugar


1 Tbsp. ground cinnamon


2 tsp. ground ginger


1 tsp. ground nutmeg


1/2 tsp. cloves


1/2 tsp. ground allspice


2 tsp. vanilla extract


1 Tbsp. Wild Oats Organic Maple Syrup


4 Wild Oats Eggs


2 (15.4 oz) cans organic pumpkin puree


2 (12 oz.) cans evaporated milk





Preheat oven to 425°F. Mix sugar and spices together in a bowl. Whisk in syrup, eggs, pumpkin and milk. Pour filling into pie shells, dividing evenly between the two shells. Bake for 12 minutes. Reduce heat to 350°F and bake until the filling is set, about 45 to 60 minutes. Cool before serving. Top with bourbon whipped cream.





Bourbon Whipped Cream


Makes: About 2 cups





1 c. organic heavy whipping cream


1 tsp. vanilla extract


3 Tbsp. confectioners’ sugar


3 Tbsp. bourbon





Chill beaters and glass bowl in freezer for a half hour. Add ingredients to bowl and whip until stiff peaks form.





Sautéed Kale with Honey Balsamic Glaze








Prep Time: 10 minutes, Cook time: 12 minutes, Serves 6





1/4 c. balsamic vinegar


1/2 c. honey


3 Tbsp. Wild Oats Organic Extra Virgin Olive Oil


4 cloves garlic, minced


3 bunches organic kale, washed and chopped into 2 in. squares


1/2 to 1 c. organic vegetable broth


sea salt and freshly cracked black pepper to taste


1 Tbsp. toasted sesame seeds





Heat honey and vinegar in a saucepan until honey melts, about 3 minutes. Set aside. In a skillet, heat olive oil over medium high heat. Add garlic. Sauté for one minute. Add kale. Toss to coat evenly. Add broth. Cover and cook for about 5 to 8 minutes, until the kale is soft. Place on serving platter. Drizzle with 2 to 3 tablespoons honey balsamic glaze and sprinkle with toasted sesame seeds. Serve immediately.





Shaved Fennel, Apple, Toasted Walnut, Dried Cranberry, and Blue Cheese Salad








Prep Time: 25 minutes, Serves: 6





2 large organic fennel bulbs (chop fennel fronds and a 1/4 c. to stuffing)


2 organic Granny Smith apple, peeled and cored


1/2 c. buttermilk blue cheese, crumbled


1/4 c. organic walnuts, toasted and chopped


1/4 c. dried cranberries


1/4 c. Wild Oats Organic Extra Virgin Olive Oil


3 Tbsp. white balsamic vinegar


zest of one lemon


1 tsp. thyme


sea salt and black pepper, to taste





Remove fennel tops and reserve for garnish and a pungent addition to the stuffing. Trim root ends, halve, core and slice both the fennel bulbs and the apples thinly with a mandolin or sharp knife. Finely chop about two tablespoons fronds, set aside for garnish.





Combine fennel, apples, cheese, walnuts and cranberries in a large bowl. Toss gently. Whisk together olive oil, vinegar, lemon zest, thyme, salt and pepper. Drizzle over salad and toss to coat evenly. Divide between six salad plates, or place in a salad bowl. Garnish with chopped fennel fronds.





Simply Delicious Gravy








3 Tbsp. Wild Oats Organic Unsalted Butter


1 small onion, finely diced


2 cloves garlic, minced


turkey giblets, neck, gizzard and heart


3 c. organic chicken broth


1 tsp. thyme


1 tsp. marjoram


1 c. white wine


2 Tbsp. fresh thyme, chopped


3 Tbsp. organic unbleached flour


salt and pepper, to taste





Melt 1 tablespoon butter in a medium saucepan. Add onion and garlic, sauté for 4 minutes, until soft. Add turkey giblets, neck, gizzard and heart, sauté until browned. Add broth and herbs. Cover and bring to a boil. Reduce heat and simmer for 30 minutes. Skim off any froth. Strain broth. Discard turkey giblets, neck and heart. Refrigerate broth until ready to make the gravy. After the turkey is finished roasting, remove from the pan. Pour pan juices into a fat separator or measuring cup and skim off any fat. Reserve fat for gravy. Place roasting pan over two burners. Turn to medium high heat. Add wine to pan, scrape up any caramelized bits with a wooden spoon. Add rest of butter, fresh thyme. Set aside. In a saucepan, combine 3 tablespoons reserved turkey fat with 3 tablespoons flour, cook for about 4 minutes, until nutty and browned. Measure reserved pan juices, deglazed pan juices and turkey stock to equal 4 cups. Whisk into flour mixture. Stirring constantly; cook slowly until gravy is thick, about 5 to 8 minutes. Add salt and pepper to taste.





Iced Coffee





Ingredients


-------------








4 cups of espresso coffee


1 ½ pints Organic Whole milk


2 tbsp Organic Double Cream


4 cups ice


Cocoa powder to sprinkle


Cinnamon to sprinkle








Directions


------------





1) Allow coffee to cool to room temperature.





2) Combine all the ingredients, except the sprinklers, in a blender and whizz until the ice is like crunchy snow.





serves 2-4

Any fun, tasty, somewhat nutritious fall/Thanksgiving snack recipes for school class you'd be willing to share

Here are some great reciepes from Kraft:)Any fun, tasty, somewhat nutritious fall/Thanksgiving snack recipes for school class you'd be willing to share
Mix together Graham Cracker Cereal, mini marsh mellows and semi-sweet chocolate chips. It takes like smores! Kids love it.Any fun, tasty, somewhat nutritious fall/Thanksgiving snack recipes for school class you'd be willing to share
Tell me ';I don't have to eat that.';
use some pumpernickle bread, and use leaf cookie cutters to make some leaves out of them, you can toast them and top with some kind of spread, or you can make some mini sandwiches out of them

Can you tell me a really unique side dish/recipe for Thanksgiving dinner?

Rice Casserole


Melt 1 stick of butter in a casserole dish with lid.


open a small can of mushrooms pcs. and stems and drain


one cup of uncooked rice


1 can of campbells french onion soup


1 can of cambells consume beef





Mix together cook in oven at 350 for 45min to 1hr until almost dry.








SQUASH CASSEROLE


1 large onion, chopped


3 c. squash, cooked %26amp; drained well


1 c. Ritz crackers, crushed


1/2 c. sour cream


salt, pepper %26amp; garlic to taste


1 c. cheddar cheese, grated


TOPPING:


2 c. Ritz crackers, crushed


1/2 c. butter, melted





Preheat oven to 350 degrees. Saut茅 onion in butter for 5 minutes. Remove from pan and mix all ingredients together. Pour into greased casserole dish and top by melting 1/2 c. butter and mixing with 2 c. crushed crackers. Bake for 25 to 30 minutes.








Moroccan Cheddar Couscous


1 Tbsp. olive oil


1 medium red bell pepper, diced


1/2 cup chopped onion


2 cloves garlic, minced


1 can (14-1/2 oz.) chicken broth


1 cup couscous, uncooked


1-1/2 cups (6 oz.) Sharp Cheddar Shredded Cheese, divided


2 Tbsp. chopped fresh cilantro





Heat oil in large skillet over medium heat until hot. Add bell pepper, onion and garlic. Cook 6 minutes or until vegetables are tender, stirring occasionally. Add broth; heat to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until broth is absorbed. Fluff couscous mixture with a fork. Stir in 1 cup cheese. Sprinkle with remaining cheese and cilantro.








Butter Bean Salad


2 cans butter beans, rinsed and drained, 15 ounces each


1/2 red bell pepper, diced


1/2 green bell pepper, diced


1/2 red onion, chopped


2 cloves garlic, peeled and minced


1 teaspoon ground cumin, 1/3 palm full


2 tablespoons extra virgin olive oil


1 large lemon, juiced


Coarse salt and freshly ground black pepper





Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing.Can you tell me a really unique side dish/recipe for Thanksgiving dinner?
you're very welcome! glad to help! Report Abuse
Can you tell me a really unique side dish/recipe for Thanksgiving dinner?
Ken's Sweet Potatoes


SUBMITTED BY: Ken Churches








';This simple recipe turns plain sweet potatoes into a wonderful holiday side dish. The raisins add a nice touch, and the sweet syrup makes the potatoes taste extra-special. -Ken Churches, San Andreas, California';


Original recipe yield: 8 servings





PREP TIME 40 Min


COOK TIME 45 Min


READY IN 1 Hr 25 Min


US METRIC





SERVINGS About scaling and conversions





INGREDIENTS


8 medium sweet potatoes


1 1/4 cups packed brown sugar


1/2 cup apple juice


1/2 cup water


1/2 cup raisins


1/4 cup butter or margarine


DIRECTIONS


Cook and peel potatoes; allow to cool. Slice and place in a grease 2-1/2-qt. baking dish. In a small saucepan, combine remaining ingredients; bring to a boil, stirring frequently. Pour over the potatoes. Bake, uncovered, at 350 degrees F for 45 minutes, basting occasionally.




















Beets


SUBMITTED BY: Michele O'Sullivan








';Canned beets never tasted so good.';


Original recipe yield: 4 servings





PREP TIME 10 Min


COOK TIME 15 Min


READY IN 25 Min


US METRIC





SERVINGS About scaling and conversions





INGREDIENTS


1 (16 ounce) can sliced beets, drained with liquid reserved


2 teaspoons lemon juice


1/2 teaspoon salt


1 tablespoon brown sugar


1 teaspoon cornstarch


1 tart green apple, peeled and sliced


DIRECTIONS


In a large skillet over medium heat, combine 1/2 cup of the beet liquid, lemon juice, salt, brown sugar and cornstarch; mix well. Cook, stirring, until thickened and clear. Stir in beets and apple. Reduce heat to low and gently simmer for 15 minutes.




















Basic Yankee Bread Stuffing


SUBMITTED BY: Kimberly








';This is my mother-in-law's recipe for traditional bread stuffing. Bread, pork and seasonings blend to create a perfect filling for the holiday bird. Use more bread if needed to create a stuffing that's moist, but not mushy.';


Original recipe yield: 10 - 15 servings





PREP TIME 10 Min


COOK TIME 20 Min


READY IN 30 Min


US METRIC





SERVINGS About scaling and conversions





INGREDIENTS


1 pound ground pork sausage


1 tablespoon butter


6 stalks chopped celery


2 onions, chopped


2 (1 pound) loaves day-old white bread, torn into small pieces


1 1/2 teaspoons sage seasoning mixture


salt and pepper to taste


2 eggs


1 cup chicken broth


DIRECTIONS


Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.


Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender.


In a large bowl, place the sausage, celery, onions, bread, sage, salt and pepper.


Beat the eggs in small bowl and mix into the sausage mixture.


Pour broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.




















Recipe Name :


Scalloped Corn








Description :


This is VERY simple and Tasty side dish that my Father passed on to the kids and is usually reserved for Thanksgiving or Christmas Dinners..








Ingredients :


Two cans of Creamed Corn


One can of whole kernal Corn


Two Eggs


One small onion


One pack of Saltine Crackers (20-30)


(Makes enough for 6-8 people)








Directions :


Dice the Onion,


Crush the Crackers Finely,


Drain liquid out of the Whole Corn,


Mix everything in a large bowl and then Pour into a Caserole dish.


Turn on oven to Bake at 275-300 Degrees.


Place Aluminum Foil (loosely) over dish.


Bake for 35 minutes, remove foil and bake for an additional 10-15 minutes.


Corn is ready when the top is lightly browned...


Let dish cool for 10 minutes and it's ready to eat!








Special Instructions :


You can place 3-4 strips of bacon on top of the corn before cooking for a real Tasty Flavor!..
2 medium onions, minced


2-3 stalks celery, chopped fine


2 tablespoons butter


1/2 teaspoon poultry seasoning (I use Bell's)


2 cups chicken broth or turkey broth or vegetable broth


hot water


2 (6 ounce) packages stovetop-style seasoned stuffing mix





Not the one? See other Thanksgiving Stuffing (Cheat! Using Stovetop=)) Recipes


%26lt; 15 mins Stuffings/Dressings


Low Cholesterol Stuffings/Dressings


Chicken Stuffings/Dressings


Christmas Stuffings/Dressings


Saute onions and celery in butter.


Sprinkle with Bell's seasoning.


Set aside to cool slightly then toss this mixture into your favorite dry stuffing mix.


Heat broth through and set aside.


Read directions on your favorite stuffing mix.


Add enough hot water to the broth to make up the required liquid needed.


(Omit butter the recipe calls for as it was already used to saute vegetable.) Pour over stuffing/vegetables mixture and mix well.


Stuff your chicken or turkey with this or serve as a side dish (after baking in a covered baking dish for 15 minutes at 325F).
A unique side dish is mashed potatoes with gravy. Another side dish is string beans.The recipe is simple you cook the string beans in a pan with water.You cook it in till it boils completely.When it is finish put oil and salt and it done.It is so good.
hashbrown casserole!


go to allrecipes.com
You can make baked sweet potatoes(instead of those marshmallow concoctions) Bake them ahead of time in their skins, halve them the long way, hollow them out and mash with salt, pepper, and lots of butter. Pile the potatoes back in their skins and top with crumbled cooked bacon. Reheat in a 400degree oven for about 20 minutes ( Or longer if they are just out of the refrigerator.) Delicious and different.

Would you please share your best recipe for Thanksgiving?

We'd like a collection of your favorite recipe for one dish to serve at Thanksgiving. Do you have a special dish that is a big hit everywhere you go? Would you please share your best recipe for Thanksgiving?
You will never, ever want any other kind of dressing after you make and eat this. It is wonderful!





Chicken and Cornbread Dressing


(GREAT FOR HOLIDAYS)


1 large hen or chicken


3 cups crumbled bread (day old)


6 cups crumbled cornbread (not sweet)


1 stick butter


2 large onions, chopped


1/2 cup green onion tops, chopped


1/2 cup chopped bell pepper


1 cup celery, chopped


7 eggs (raw)


2 cups milk (I use evap. milk)


5 cans cream of chicken soup


salt and pepper (I don't salt, I use chicken bullion cubes adds more flavor to broth.) Preheat oven 375 degrees. Cook chicken until tender in seasoned water, then de-bone. In saucepan, combine 1 !/2 cups of the broth made from boiling chicken, onions,butter, celery and green bell pepper and bring to a boil. Reduce heat and simmer until vegetables are tender. In large mixing bowl mix chicken, breads, broth/vegetable mixture: add eggs, milk and salt and pepper. Mix well and bake in a large, greased baking dish. Bake 375 degrees for 45 minutes or until knife comes out of center clean. Serves 10 - 12.





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Would you please share your best recipe for Thanksgiving?
Here are four of mine, all go over big!





Traditional Green Bean Casserole (with a twist)





Serves 6-8


Prep time 20 mins.


Cook time 45 mins.





Ingredients





2 cans French style green beans, drained


2 cans 10 戮 oz cream of mushroom soup


2 cups French fried onions, divided


1 cups button mushrooms, sliced


1 cup swiss cheese, grated


陆 cup milk


8 slices bacon fried and crumbled, divided


1 small yellow onion, chopped


3 cloves chopped garlic or 陆 tsp. garlic powder


1 tsp. curry powder


1 tsp. salt


陆 tsp. pepper





In medium mixing bowl combine all ingredients except 陆 of the bacon and 1 cup of the French fried onions. Mix well with spoon. Spoon mixture into 8x8x2 glass baking dish and cover with foil. Bake in preheated 350 degree oven on center rack for 30 minutes. Uncover and sprinkle remaining bacon and French fried onion over top and bake uncovered for an additional 15 minutes. Remove from oven and serve immediately.





Recipe can be doubled and baked in a 9x13x2 glass baking dish.





Heavenly Twice Baked Potatoes





6 large baking potatoes


陆 cup grated swiss or mozzarella cheese


陆 cup cream, half and half or whole milk (more or less)


陆 cup fresh grated parmesan or Romano cheese


陆 stick real butter


2 eggs separated


1 tsp. salt


陆 tsp cracked pepper


3 cloves minced garlic or 陆 tsp garlic powder


陆 tsp paprika





Cut an oval shape out of the top of the potatoes large enough to be able to scoop out the potato and refill later (most of the top). Carefully scoop the potato out of the skins and save the skins. In a large mixing bowl mash the potatoes with a fork, a potato masher or for best results I prefer to use a potato ricer (please don鈥榯 use a mixer). To this add the grated swiss or mozzarella cheese, butter, egg yolks (save the egg whites for later) salt, pepper, garlic, 陆 of the parmesan or Romano cheese and add cream, half and half or whole milk slowly to get the right texture (the potatoes should be pretty thick because the next step will thin them a little more.) Mix well with large spoon. Now in a mixing bowl beat the egg whites with an electric mixer on high to stiff peaks (a cool whip consistency). Carefully fold the egg whites into the mashed potatoes being careful not to mix to much (just until mixed throughout). Spoon the mashed potatoes back into the empty skins, don't be shy here the skins should be overflowing! Top them with the remaining parmesan or Romano cheese, sprinkle on a little paprika and bake in a 350 F oven on middle rack for 30 minutes. Remove and serve immediately. Mmm Mmm good.





These mashed potatoes are so light and fluffy they will melt in your mouth!





Waldorf Salad





In a large bowl combine 6 unpeeled golden and red delicious apples, cored and cubed, 1/2 bag mini marshmallows, 2 sticks of celery cut into 1/4'; slices, 1 cup raisins, 1 lb. green seedless grapes cut in half and 1/2 cup chopped pecans.(I don't like walnuts)to this mix add one cup Miracle Whip (not mayo) fold in gently until all is covered. Optional: 1 1/2 cup mandarin orange pieces.





Grandma鈥檚 Pork Dressing





Prep time 40 minutes


Cook time 40 minutes


Serves 6-8


Can be doubled if necessary





2 lbs. ground pork


6 slices thick cut Italian bread, crust removed dried overnight


3 medium yellow onions, chopped


1-2 Tbsp. dried thyme flakes or 录 cup fresh thyme, to taste


1 Tbsp. salt


陆 Tbsp. black pepper





Put pork and onion in large saucepan and add water to cover meat. Bring to a boil and continue to boil for 30 minutes stirring and breaking up meat occasionally to separate. Remove from heat, drain most of the water and put into a large mixing bowl. When meat is cool enough to work with hands, crumble bread into it in coarse but not large pieces and add salt and pepper, mix well with your hands. The mix should have the consistency of thick mashed potatoes (add water a little at a time if you need to.) At this point the pork is cooked so mix in thyme a little at a time, tasting as you go, to your liking. Either spoon into turkey as you would stuffing or put into a glass baking dish and cover with foil (or both if you have a lot.) Cook turkey as normal or put the dish on the center rack of a 350 degree oven and cook for 40 minutes.





This is a traditional French dish and has been made in my family for many generations. It is very different as a turkey stuffing but so much tastier than bland bread based stuffing. Your guests should love it.



Ciabatta Stuffing with Chestnuts and Pancetta


Ingredients


6 tablespoons (3/4 stick) butter


8 ounces pancetta, cut into 1/4-inch dice


2 large onions, finely chopped


2 carrots, peeled and finely chopped


3 celery stalks, finely chopped


2 tablespoons chopped fresh rosemary leaves


3 garlic cloves, chopped


2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken


1/4 cup chopped fresh Italian parsley leaves


1 pound day-old ciabatta bread, cut into 3/4-inch cubes


2/3 cup freshly grated Parmesan


1 cup (or more) canned low-salt chicken broth


Salt and freshly ground black pepper


2 large eggs, beaten to blend


Directions


Preheat oven to 350 degrees F.





Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.





Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
Sweet Potato Gratin





1 garlic clove, minced


3 tbsp. unsalted butter


1 tbsp. flour


1 c. heavy cream


4 sweet potatoes (2 1/4 lbs.), peeled %26amp; cut crosswise into 1/4 inch thick rounds


1/4 c. fine fresh bread crumbs


1/4 c. Parmesan cheese





In a small skillet cook the garlic in 2 tablespoons butter over low heat, stirring until it is softened, add flour and cook stirring for 3 minutes. Stir in cream and bring mixture to a simmer, stirring occasionally. Arrange potatoes in layers in a well buttered 11 1/2 inch gratin dish, seasoning them with salt %26amp; pepper. Pour cream mixture over them and bake in 325 degree oven for 1 hour or until potatoes are tender. Remove gratin from oven and sprinkle bread crumbs and Parmesan cheese on top. Drizzle with remaining 1 tablespoon melted butter. Bake in 325 degree oven for 15 minutes more. Put under preheated broiler about 4 inches from heat for 1 to 2 minutes or until top is browned.
Green Bean Casserole





FROM FRESH INGREDIENTS, NO CANNED GOODS





If you like the traditional Green Bean Casserole prepared from canned goods, you'll love this!





1 Gallon water with 2 tablespoons salt


1 pound Fresh Green Beans, trimmed and halved


Boil until tender, drain and cool in cold water.








2 large onions, sliced


1/4 cup all purpose flour


1 tsp salt


2 Tbsp Bread Crumbs or Panko Flakes





Mix dry ingredients in large bowl then toss with sliced onions. Spread on cookie sheet and bake at 475 degrees 30 minutes. Tossing and stirring every 10 minutes throughout cooking time.





12 to 16 oz white button mushrooms, chopped.


Heat 2 Tbsp butter or margarine in large frying pan and saute mushrooms with 1 tsp salt and 1/2 tsp black pepper. Cook about 5 minutes, add 2 cloves minced garlic, 1/4 tsp nutmeg. Sift 2 Tbsp flour over mushrooms, continue stirring about 2 minutes, till juices are dried up. Add 1 cup chicken broth stirring constantly for 1 minute, add 1 cup half and half or cream. Lower heat to simmer 5 to 7 minutes.





Remove baked onions from oven and set oven to 400 degrees. Stir cooked green beans into mushroom sauce mix, scatter onions on top. Cook at 400 degrees about 15 to 20 minutes until browned and bubbling.





Remove from oven and serve


















Green Bean Casserole





1 (10.75 ounce) can condensed cream of mushroom soup


3/4 cup milk


2 (9 ounce) packages frozen green beans


1 1/3 cups French-fried onions


ground black pepper to taste





In a 1-1/2 quart casserole mix soup, milk, and pepper. Stir in beans and 2/3 cup french fried onions.


Bake at 350 degrees F (175 degrees C) for 30 minutes or until heated through, stir. Top with remaining 2/3 cup of french fried onions. Bake 5 minutes more or until the onions are golden.



This is SOOOOOO Good!!!!!








PINEAPPLE CASSEROLE





2 (20 oz.) cans crushed or tidbit pineapple, drained


1 c. sugar


3 tbsp. flour, blend flour and sugar together


1 stick butter, melted


8 oz. grated Cheddar cheese


1 c. Ritz crackers, crushed





Mix everything together, except cracker crumbs. Pour into casserole or Pyrex baking dish and bake 45 minutes in 300 degree oven. Sprinkle cracker crumbs on top. Leave in oven long enough to get hot.



I make Paula Deen's cornbread stuffing and it is amazing! However, I replace the poultry seasoning with a few seasoning packets from Chicken flavored ramen noodles and do not add any salt.





Here it is:





http://www.foodnetwork.com/recipes/paula鈥?/a>
I wash the turkey in and out and then do the final rinse in cognac, about 1 cup gets poured all over. I let it sit in the sink till the excess draines, then stuff with White Castle Stuffing.
my homemade spicy sausage stuffing


I use hot sausage sage lawyers seasoned salt mrs dash's seasoning onions and celery bread chicken broth i mix it all together then i stuff the turkey with it. My husband loves my stuffing .

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