Thanksgiving Recipes

Thanksgiving food is great; there is so much food to eat. There are the classic foods such as turkey, pumpkin pie and mashed potatoes. Then there are the special family traditions; my family always have peanut butter rice crispy treats at thanksgiving.

“My favorite is my family’s thanksgiving noodle; my dad learned the recipe from my grandma, so it’s like an heirloom. A tasty heirloom,” said Sophomore Haley Lister.

Another great perk to all the thanksgiving food is helping making the food. I help my mom and grandma and sister prepare the food and it’s great time to socialize with them.

“I love sweet potato pie because my mom makes the best, and makes it with all her love,” said Senior Lance Brown

When thanksgiving is over we get to keep all the leftovers and eat them for weeks. Sometimes I feel that I’m going to turn into a turkey from eating so much of it. Turkey Soup, turkey sandwiches, turkey chili, turkey salad, you name it we eat it.

Here are some great recipes if you are looking for help in preparing a tasty meal. There are all the classic foods and my family’s peanut butter rice crispies.

http://www.recipe.com

Homemade Turkey Stuffing

From: The Food Channel

This is a traditional and very indulgent stuffing. Roasted turkey stock, plenty of real butter and fresh herbs give it a natural flavor and the combination of different breads gives it subtly complex flavor and textures.

Servings: Serves 8

Ingredients

4 cups Corn bread, diced

8 cups rustic bread with crust, diced or torn

1/2 pound (2 sticks) butter, unsalted

2 1/2 cups (2 – 3 onions) yellow onion, chopped

1 1/2 cups (2 – 3 stalks) celery, chopped

2 tablespoons + 1 1/2 teaspoons fresh sage, chopped

2 tablespoons fresh thyme, chopped

1 1/2 teaspoons kosher salt

1 teaspoon black pepper, freshly ground

2-3 cups chicken or turkey stock

Directions

1. Preheat oven to 350 degrees F. Toast bread cubes on baking sheets until slightly crusty, approximately 10 to 12 minutes. Cool and transfer to a large mixing bowl.

2. In a large heavy sauté pan, melt butter and sauté onions and celery on medium heat until vegetables are tender.

3. Add herbs and sauté for an additional minute.

4. Combine vegetable mixture with bread, seasonings and stock.

5. Transfer to a deep buttered baking dish.

6. Bake for 45 minutes uncovered until stuffing is hot and crusty on the top.

Pumpkin Pie

From: Better Homes and Gardens

Servings: Makes 8 slices

Prep: 30 mins

Total: 1 hr 20 mins

Ingredients

1 recipe Pastry for Single-Crust Pie

1 15-ounce can pumpkin

1/2 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

2 eggs, slightly beaten

3/4 cup half-and-half, light cream, or milk

Directions

1. Preheat oven to 375 degrees F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.

2. For filling, in a medium bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a fork just until combined. Gradually add half-and-half; stir until combined.

3. Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell. To prevent over browning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours.

4. Makes 8 slices

Sweet Potato Casserole

From: Better Homes and Gardens

Servings: Makes 6 to 8 servings

Prep: 45 mins

Total: 1 hr 15 mins

Ingredients

2 pounds sweet potatoes

1/2 cup sugar

1/4 cup butter, melted

1/4 cup milk

2 eggs, lightly beaten

1 teaspoon vanilla

1/2 cup packed brown sugar

1/2 cup chopped pecans

1/4 cup all-purpose flour

1 tablespoon butter, melted

Directions

1. Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into quarters. In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain.

2. Preheat oven to 350 degrees F. Transfer potatoes to a large mixing bowl. Mash lightly. Stir in sugar, 1/4 cup melted butter, milk, eggs, and vanilla. Transfer sweet potato mixture to a 2-quart casserole dish.

3. In a small mixing bowl, combine brown sugar, pecans, flour, and 1 tablespoon melted butter. Sprinkle over sweet potato mixture.

4. Bake, uncovered in preheated oven for 30 to 35 minutes or until hot and bubbly.