Recipe(tried): Thanksgiving Dinner 2000 (21 recipes)

Good Morning Everyone!

Well, Thanksgiving is around the corner and my turkey is thawing in the fridge already. I went food shopping on Wednesday before the crowds got there. This year friends are dropping in for dessert so I planned a dessert buffet also.

I am so happy to be able to share our menu as I have been extremely busy getting my house ready for selling, just minor details to enhance it's beauty, but nevertheless, it took an entire week to cross everything off the list.

And now the menu for Thanksgiving 2000. This year I included two "nibble" dishes since my guests usually arrive around noon and we eat around 2, so I figured while they mill around the kitchen conversing and helping out, nibbles would be welcome. Happy Thanksgiving to all!

Gina

Thanksgiving Menu 2000

Tuscan Cream Cheese Spread with Crackers
Spicy Sugared Pecans
Chardonnay

Honey Orange Glazed Roast Turkey
Apple, Pecan & Sausage Stuffing
Gravy
Sweet Potato Crunch
Spinach Noodle Kugel
Corn Pudding
Zucchini Souffle
Yellow Squash Casserole
Garlic Sour Cream Mashed Potatoes
Sweet Peas
Buttered Corn Kernels
Cabbage-Pepper Slaw
Strawberry Nut Congealed Salad

Cranberry and Port Wine Conserve
Sister Schubert's Yeast Rolls & Butter
Cranberry Pecan Bread

Pumpkin Strusel Topped Pie
English Toffee Cheesecake
Jumbo Brownies
Apple Cream Crumble Pie
Coffee and Assorted Beverages
Hot Cider and Buttered Rum

The Recipes:

TUSCAN CREAM CHEESE SPREAD
serves 6 (can be doubled)

2 8 oz. pkgs. cream cheese, softened
2 t. chopped fresh garlic
1 t. salt
1 14 oz. artichokes, drained and chopped
1/3 c. chopped black olives
8 scallions, chopped
3 oz. sun-dried tomatoes, softened and chopped
1/2 c. fresh chopped parsley
1 T. fresh chopped chives

In a bowl, mix the cream cheese, garlic and salt. Stir in and blend well the artichokes and olives. Add the scallions, tomatoes, parsley and chives, gently mix together and put into a pretty crock. Serve with Honey Wheat Wheatable Crackers.
*************************

SPICY SUGARED PECANS

1 egg white
1 T. water
1/2 t. salt
1 1/4 t. cinnamon
1 c. sugar
1 lb. pecan halves

Beat egg white and water til real foamy. Add salt, cinnamon and sugar and mix well. Add pecans and stir till they are all well coated. Spread them on a greased cookie sheet and bake at 200 for 45 minutes. Stir every 15 minutes to separate. Store them in an airtight container. I like to serve them on the counter in large canning quart jars.
*****************************************

HONEY ORANGE GLAZED ROAST TURKEY

22lb. turkey
one lemon
one orange
1 1/2 t. dried thyme
1 t. lemon pepper
1 1/2 t. Lawry's seasoned salt
1 stick butter, softened,
1 c. orange juice
1/4 c. honey
5 carrots, scraped and cut into long quarters
5 celery stalks, washed and split in half.

Preheat the oven to 375. Mix the butter, seasoned salt, lemon pepper and thyme together and set aside.

Mix the orange juice and honey in a cup and set aside.

Unwrap the turkey and place in the sink, wash well inside and out with fresh water. Remove the giblets and neck and put into a large saucepot to start your Turkey Broth. See instructions below.

Rinse the turkey well til water runs clear. Dry and place in the roasting pan. Squeeze fresh lemon juice and orange juice inside and out, and let sit for about 25 mts. in the fridge til you make your stuffing. When stuffing is prepared, continue on to next step.

Lift turkey out of pan, drain pan and drain turkey in sink so all liquids are out. Place the carrot sticks and celery in bottom of pan crisscross style. This is where your turkey is going to rest on. The vegetables impart a delicious flavor to your pan drippings. Place turkey on the vegetable bed and begin stuffing both ends. Truss and brush butter mixture all over, in every nook and cranny. Sprinkle generously with salt and pepper. Foil well the wings so they don't burn. Roast turkey uncovered for 30 minutes. Brush turkey with any remaining butter. Cover loosely with foil and continue roasting until thermometer inserted into thickest part of thigh registers 180. Baste occasionally with pan juices about 5 hours and 15 minutes if stuffed or 4 hours and 15 minutes if unstuffed. Baste with the orange-honey mixture after 2 hours of roasting so that the beautiful color begins to form.

Turkey Broth:
1 onion, peeled and pierced with 2 cloves
1 clove garlic, whole
1 sprig tarragon and thyme
1 t. salt
4 c. boiling water
giblets and neck bone

Put the giblets, neck bone, onion, herbs and water in pot and bring to a boil, reduce heat and simmer for 40 mts. Strain and reserve broth to moisten stuffing with.

When neck bone is cool enough to handle, take all the sweet meat off and add to stuffing.

Gravy:
all the drippings from the turkey in a pot
2 T.cornstarch
salt and pepper to taste
Master Gravy, to color

Degrease the gravy. Mix the cornstarch with a little bit of water in a small jar and shake up to blend well. Heat the drippings to boiling and add the cornstarch mix, stir constantly til it thickens, then take off heat. Add 1 tsp. of Master Gravy to tint blending well, using a whisk.
*****************************************

SAUSAGE, PECAN, & APPLE STUFFING

1 lb. mild sausage
2 large onions, chopped
5 celery stalks, chopped
1 bag 14 oz. Pepperidge Farm herb seasoned stuffing plus a small bag of stuffing
2 c. turkey broth or more if needed
2 sticks of butter
1/2 c. golden raisins
1/2 c. Craisins (dried cranberries)
3 red apples, washed, cored and chopped
2 carrots, scraped and grated
1/2 c. chopped almonds or pecans or walnuts
1t. cinnamon
salt and pepper to taste
2 packets GWashington's Seasonings

Set out your large mixing bowl where you will mix your stuffing in.

Crumble and cook sausage in skillet till browned. Drain and put in your mixing bowl. Add the stuffing crumbs. In a skillet, saute the apples, raisins, carrots, craisins, nuts and seasonings til tender. Pour into the bowl.

Saute onions and celery in butter till onions begin to golden. Pour into the mixing bowl.

Begin blending, with your hands, add 1 c. of broth at a time till you get to the mushy stuffing stage.

Taste and adjust seasoning by adding salt and pepper to taste.

Stuff the turkey both ends and truss. In the tummy area, cut an apple in thirds widthwise, and put this slice over the opening so stuffing does not leak out. You should have enough left over to put in a casserole with foil over and bake the last 45 minutes of the turkey.
*****************************************

SWEET POTATO CRUNCH
serves 10

6 sweet potatoes
1 cup sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract
1 tsp. orange extract
1 tsp. nutmeg
1 tsp. cinnamon
handful of small marshmallows

Crunch Topping: 1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tblsp. cinnamon

Boil potatoes til tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole and top with the crunch topping. Sprinkle with marshmallows. Bake at 350 for 45 minutes.
********************************************

SPINACH NOODLE KUGEL
serves 10

1 pkg. 8 ozs. noodles (fine or medium)
1 large onion, chopped
2 cloves garlic, minced
8 ozs. sour cream
2 pkg Birds Eye Creamed Spinach, thawed and cooked accord. to dir.
2 eggs, beaten
bread crumbs to sprinkle on top
1 stick butter
salt and pepper to taste
Saute your onions until golden in 1/2 stick butter. Add garlic last 3 mts. of browning. Cook noodles according to directions on pkg. Drain noodles and toss with the other 1/2 stick of butter, blend with the spinach, sour cream, sauteed onions and eggs. Salt and pepper to your taste. Blend well. Pour into a buttered casserole dish and sprinkle with the bread crumbs. Bake 350 for 45-60 minutes. YUMMY!!!
This recipe can easily be doubled.
***********************************************

CORN PUDDING
serves 8

2 T. butter
5 eggs
2/3 c. milk
2/3 c. heavy cream
1 t. salt
1 t. sugar
1/4 t. black pepper
1/8 t. cayenne pepper
4 c. corn kernels
4 scallions, chopped
paprika for sprinkling over top

Oven at 350. Butter a shallow 1 1/2 quart baking dish generously with butter. In a large bowl, beat the eggs, milk, cream, & seasonings. Stir in the corn kernels and scallions. Pour the mixture into the buttered baking dish and dot with the two T. of butter and sprinkle paprika over. Bake for 45 minutes or until pudding is set.
*****************************************

SQUASH CASSEROLE
serves 8
(A Tasteful Look at Holly Springs, Holly Springs Baptist Church, Franklin, North Carolina)

6 yellow crookneck squash, sliced
1 medium onion, chopped
3 carrots, sliced thin
salt and pepper to taste
1 small can evaporated milk
2 eggs, beaten
4 oz. jar diced pimientos, drained
3 c. sharp cheddar cheese, grated
1 can cream of chicken soup
1 can cream of mushroom soup
2 c. seasoned herb bread crumbs

Cook squash, onions, carrots, salt and pepper til tender. Drain and mash a little with masher. Mix in milk and eggs. Add pimientos, 2 c. cheese, stir to belnd and add the soups blending well. Pour into a buttered casserole dish and bake at 350 for 35 minutes. Take out and sprinkle remaining cup of cheese over top and bake 5 more minutes til cheese is melted.
*********************************************

ZUCCHINI SOUFFLE
serves 10
(A Taste of George, Another Serving)

3 c. zucchini, washed, unpeeled and grated
1/2 onion, thinly sliced
2 T. fresh parsley, chopped
2 garlic cloves, pressed
1 c. Bisquick mix
1/2 c. vegetable oil
1/2 t. seasoned salt
1/2 t. salt
1/2 c. Parmesan cheese
4 eggs, beaten
1 T. butter, melted

Mix everything but the eggs and melted butter. Add eggs last. Put into a greased 9x13-inch baking pan. Drizzle with melted butter. Bake for 35 minutes at 350. Cut into squares to serve.
********************************************

GARLIC SOUR CREAM MASHED POTATOES
serves 12
5 lbs. creamer potatoes, peeled and quartered
1 stick butter, softened
1 head garlic, tops sliced off, drizzle with oil, bake 350 1 hr.
1 c. sour cream
salt and pepper to taste

Place potatoes in pot with salt. Add enough water to cover by 1 inch. Boil briskly uncovered til tender, not mushy, about 20 mts. Drain, place in bowl, add butter and let stand til melted. Mash with masher til blended. In a saucepot, warm sour cream, garlics that have been popped out of skins, and salt and pepper. Cream well and add to potatoes. Whip the potatoes til fluffy.
******************************************

CABBAGE-PEPPER SLAW
serves 8
(Some Like It South, Jr. League, Pensacola, FL)

4 c. coarsely shredded cabbage
1 c. chopped green bell pepper
1 t. salt
1/2 t. black pepper
2 T. sugar
1 t. celery seed
2 T. tarragon vinegar
1 t. dry mustard
1/2 c. mayo

Combine 1st 6 ingredients in a large bowl. Mix the vinegar, mustard and mayo and add to cabbage mixture. Blend well and chill overnight.
*******************************************

CRANBERRY & PORT WINE CONSERVE

1 quart fresh cranberries
3 c. sugar
1 c. apple juice
1 c. port wine
2 chopped red apples
1/2 c. chopped walnuts
1 t. cinnamon
1 t. nutmeg

Mix all in a large saucepot over medium heat til berries burst. Simmer til nice and thick. Chill overnight.
*******************************************

STRAWBERRY NUT CONGEALED SALAD
serves 10

2 3 oz. pkgs. strawberry flavored gelatin
1 c. boiling water
1 16 oz. frozen whole strawberries, thawed and halved
1 20 oz. can crushed pineapple, drained
1 c. chopped pecans
3 medium bananas, sliced
1 8 oz. container sour cream
1/2 c. mayo
1 1/2 t. grated orange rind

Combine gelatin and boiling water in a large bowl, stir for 2 minutes or until gelatin dissolves. Stir in berries, pinapple, bananas and nuts. Set mixture aside.

Spoon half of mixture into a lightly greased 11x7x1 1/2-inch glass dish. Refrigerate until almost set. Set remaining strawberry mixture aside, do not refrigerate. Combine sour cream, mayo and orange rind together. Spread over the congealed strawberry mixture and top with remaining mixture. Cover and chill for 8 hours. Cut into squares to serve.
******************************************

CRANBERRY PECAN BREAD
(Bon Appetit, Nov. 1998)

1 1/2 c. fresh cranberries
3/4 c. water
3 T. softened butter to grease loaf pan
2 c. flour
1 1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 c. plain yogurt
1/2 c. orange juice
1 stick butter, room temp.
1/2 c. packed dark brown sugar
2 large eggs
1 t. grated orange peel
1/2 t. vanilla extract
1 c. chopped pecans

Oven at 350. Generously butter a loaf pan. Combine berries and water in saucepan, boil, reduce heat and simmer til beries burst. Drain and cool. Whisk flour, baking powder and soda, salt in a large bowl. Mix the yogurt and orange juice ina small bowl. Beat the sugar and butter til fluffy. Beat in the eggs, orange peel and vanilla. Mix in the flour mixture alternating with the OJ mixture. Stir in the cooled berries and nuts and blend well. Pour into pan. Bake 55 minutes. Cool on wire rack 15 minutes. Remove from pan and cool.
*******************************************

PUMPKIN STREUSEL PIE

1 15 oz. can pumpkin
1 14 oz. condensed milk
2 eggs
1 t. ground cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1/2 t. salt
1 9" deep unbaked pie shell

Streusel Topping:
1/2 c. packed light brown sugar
1/2 c. flour
1/.4 c. cold butter, cut into pieces
Mix sugar and flour together, cut in butter til crumbly then add 1/2 c. chopped pecans.

Oven at 425. Beat pumpkin, condensed milk, eggs, spiuces and salt til creamy. Pour into crust. Bake 15 minutes. Reduce heat to 350. Bake an additional 30 minutes. Sprinkle streusel topping over top and bake an additonal 10 more minutes. Cool and refrigerate any leftovers.
*******************************************

APPLE CREAM CRUMBLE PIE
serves 8
(Some Like It South, Jr. League Pensacola, FL)

1 9-inch deep dish pastry shell, unbaked
3 pounds Granny Smith, peeled, cored
2 T. lemon juice
1/2 c. sugar
2 T. flour
1/2 t. nutmeg
1/2 t. apple pie spice
Cut apples into 1/4 inch slices. Sprinkle lemon juice over them. Mix sugar, flour and all spices together in a small bowl. Sprinkle over apples, tossing to coat well. Spoon into the pastry shell.

TOPPING:
1/2 c. sugar
1/2 c. flour
1/2 c. butter, softened
1 c. whipping cream

Preheat oven to 425. Combine sugar and flour, cut in butter til it gets crumbly. Sprinkle over apples. Cover pie loosely with foil and place on a large baking sheet for easy handling. Bake for 45 minutes. Uncover and drizzle 1/2 c. cream over pie slowly. Bake 15 minutes longer or until top is golden.

Remove pie from oven and place on cooling rack. Drizzle remaining 1/2 c. cream over the top slowly. Cool 1 hour or until filling is set.
**********************************************

ENGLISH TOFFEE CHEESECAKE
(Bon Appetit, Dec. 2000)
serves 12

1 1/2 graham cracker crumbs
1/2 c. finely chopped pecans
1/2 c. chocolate covered english toffee, chopped
2 T. packed dark brown sugar
1/4 t. salt
6 T. melted butter

Oven at 350. Mix 1st 5 ingredients together. Add butter til moist clumps form. Press onto bottom and up 1-inch on sides of 10 inch springform pan. Bake 5 minutes. Set aside to cool. Reduce oven temp to 325.

4 8 oz. pkgs. cream cheese, room temp.
1 c. packed dark brown sugar
4 large eggs
1 T. vanilla 1/2 t. almond extract
8 oz. chocolate covered toffee bits (Skor brand)

Blend everything together but the toffee bits together. Pour half the batter in prepared pan, sprinkle toffee bits over and pour remainingatter over. Bake for 55 minutes.

TOPPING:

1 16 oz. sour cream
1/2 c. sugar
1 t. vanilla
Mix sour cream, sugar and vanilla til smooth. Pour over hot cheesecake. Bake 5 more minutes til set. Cool 10 minutes, run knife between cake and pan sides to loosen. Cill overnight.
*********************************************

JUMBO BROWNIES

I use a jelly roll pan for baking the brownies. Use 2 boxes of Pillsbury Fudge Brownies (13x9 pan size) Sprinkle some chocolate chips over and bake for about 20 minutes or so, the smell of baked brownies will tell you when they are ready. Cool, dust with powdered sugar and cut into jumbo squares.
*******************************************

HOT CIDER with BUTTERED RUM
6 servings
(Bon Appetit, Oct. 1996)

5 c. apple cider
2 T. sugar
10 whole allspices
8 whole cloves
2 cinnamon sticks
1 c. dark rum
1 stick butter

Combine 1st 5 ingredients in saucepot over medium heat. Bring to a boil stirring til sugar dissolves. Reduce heat to low, simmer for 5 minutes. Remove from heat, add rum and butter, stir til butter melts. Serve immediately in mugs.