Recipe: Thanksgiving Dinner Menu 2007 and Recipes

Hello Everyone,

Well, after much talking on the phone with my cousin Carol and going thru magazine articles and cookbooks, I finally came up with this year's menu. Mostly I am sticking with the "tried and trues" that everyone raves about. I mean after all, it's a holiday and one should be able to indulge in decadent flavors of the season. She also agrees that the dishes your family love are the ones you should make. And like me, she varies the desserts each year and limits it to three.

I have spray-painted 2 of my pumpkins a glorious royal purple and they will be the centerpiece of the buffet. After the grandchildren have arrived, I can poke holes around the top so they can make a wreath around it. I found flower piks at Walmart for 15 cents each. They love to help and 2 of the dishes they can help with this year is Smashed Potatoes and Pumpkin Pie. They truly enjoy wearing their little aprons and helping out. I want to make sure I make all my desserts and casseroles the night before the holiday. This way I spend lots of fun time with them.

I will arrive home on Tuesday with most of my produce and dry goods grocery all done. If I find a decent size turkey today, I will tote him home too! I hope the weather is nice and cool...looks like everyone is going to grandmother's house this year!

Happy Thanksgiving to all!

~G

THANKSGIVING DINNER 2007

Beverages: Pinot Grigio, Iced Tea or Lemon Iced Water

Cinnamon Cider Glazed Turkey
Sausage, Apple and Walnut Stuffing
Homemade Gravy

Garlic Smashed Potatoes
Harvest Corn Pudding
Spinach Noodle Casserole
Green Peas
Buttered Corn
Sweet Potato Crunch
Redd House Squash Casserole
Cousin Mirta's 5-Cup Salad

Yeast Rolls & Pumpkin Bread

Awesome Coconut Cake
Betty Brown's Chocolate Pie
Pumpkin Streusel Pie

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THE RECIPES:

CINNAMON CIDER GLAZED TURKEY

1 (16 to 20 lb.) turkey
1/2 stick (1/4 cup) butter
2 packets G Washington Seasoning and Broth
2 sticks celery
2 carrots
8 oz. chicken broth, add more as needed.
1/4 cup Cinnamon Cider Syrup*
1 lemon
salt and pepper

Preheat oven to 250 degrees F.

Wash and dry turkey. Place on a large and deep baking dish. Squeeze lemon all over and in cavities to refresh. Sprinkle with salt and pepper.

Wash and scrape carrots and cut into long slivers. Wash and cut celery likewise. Place vegetables in bottom of roasting pan, place turkey on top and butter all over. Sprinkle with packets of G Washington's Seasoning and salt and pepper. Cover wings with foil. Pour broth in bottom of roasting pan. Tent entire pan, enclosing turkey with heavy duty aluminum foil. (This will ensure a plump, juice turkey).

Roast at 250 degrees F* from midnight til 8AM (Do not stuff turkey when roasting at this temperature).

Uncover completely and begin basting with mixture of:
2 cups turkey drippings
1/2 cup cinnamon cider

Raise oven temperature to 350 and turkey is done by 10:30.

Lower temperature in oven and re-cover with foil to stop browning.

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HOMEMADE GRAVY

Get all the turkey drippings out and put into a deep saucepot. You should get about 4-6 cups or more of drippings out of the pan. Let stand until fat rises. Remove excess fat.

Mix together:
about 3 heaping tablespoons of cornstarch with
with 1/2 cup or more of water
I use a small glass jar and shake til smooth.

Over medium-high heat I re-heat the drippings, whisking in the cornstarch mixture until it begins to thicken. If you need to make the gravy a little bit darker, use a little bit of Gravy Master to darken.

*Cinnamon Cider Syrup is made by Willis & Tina Wood
RD2 Springfield, Vermont 05156 - 802/263-5547
Williams Sonoma used to carry it but they don't anymore so you can order it direct from the makers. This syrup is a tangy blend of boiled cider and pure maple syrup. It is incredible! It keeps in your refrigerator indefinitely.

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SAUSAGE, APPLE AND WALNUT STUFFING
Old family recipe of Gina Perez McClenning

1 lb. Jimmy Dean Pork mild sausage
3 cups chopped onions
2 cups chopped celery, including leaves
2 sticks (1 cup) butter
1 (14 oz.) bag plus 1 small bag Pepperidge Farm herb seasoned stuffing
3 red apples, washed, cored, and chopped
1 cup golden raisins
1/2 cup chopped walnuts
2 packets G Washington's Seasonings
1 tsp. cinnamon
3 cups homemade turkey stock (recipe follows), divided use
salt and pepper to taste

Cook sausage in skillet till browned. Drain and set aside.

Saute onions and celery in butter till onions begin to golden.

In a large mixing bowl, add all the dry stuffing, the onions and celery, sausage, chopped apple, raisins, nuts, seasoning packets, and cinnamon; begin blending, with your hands, add 1 cup of broth at a time till you get to the desired stuffing consistency. Taste and adjust seasoning by adding salt and pepper to taste.

Put the stuffing in a casserole with foil over (refrigerate until ready to bake). Remove from refrigerator, let stand 15 minutes and then bake the last 45 minutes with the turkey or until heated through.

TO MAKE THE TURKEY STOCK:
I make turkey stock by putting the bagged contents that come inside the turkey in a pressure cooker, top with water, 1/2 and onion studded with 6 whole cloves, 2 garlic cloves, a sprig of parsley, 1 celery stalk cut in half, 1 bay leaf, salt and pepper. I pressure cook for about 45 minutes. I take out the turkey neck and pick off all the tender meat and place in a bowl. I then strain the broth. Discard everything else and use the stock and turkey meat to add to the stuffing.

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SMASHED GARLIC POTATOES
Servings: 8

6 to 8 potatoes, washed and cut into chunks
3 garlic cloves
1 stick (1/2 cup) butter
1/2 cup sour cream
1/4 cup milk or more if needed
salt and pepper

Boil potatoes and the garlic cloves together. When tender, drain and mash with potato masher, add butter and mash some more, add sour cream and enough of milk to your liking for consistency. Season with salt and pepper.

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HARVEST CORN PUDDING
Servings: 6

1 box Jiffy corn bread mix
1 (1 lb) can cream-style corn
1 (1 lb) can whole kernel corn, drained
1 (8 oz.) container sour cream (1 cup)
1/2 cup butter, melted and cooled
1/4 cup sugar
2 eggs, beaten
1 scallion, chopped
paprika for sprinkling top

Preheat oven top 350 degrees F. Grease a 12x8x2-inch baking dish

Combine all ingredients in a large bowl and blend well. Pour into prepared baking dish, sprinkle paprika over top.

Bake for 45 minutes.

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SWEET POTATO CRUNCH

6 sweet potatoes
1 cup sugar
1 stick (1/2 cup) butter, softened
1/3 cup well packed brown sugar
2 eggs
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla extract
FOR THE CRUNCH TOPPING:
1 cup brown sugar
1 cup chopped pecans
1/3 cup melted butter
1/3 cup flour
1 tbsp. cinnamon
handful of small marshmallows (for topping)

Preheat oven to 350 degrees F.

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.

Combine the ingredients for the Crunch Topping (except marshmallows) and spread over the potato mixture.

Bake at 350 for 45 minutes.

Sprinkle on marshmallows around the edges and bake additional 5 minutes.

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COUSIN MIRTA'S 5-CUP SALAD
Serves 8

1 can mandarin oranges (11 oz.)
1 can pineapple tidbits (13 1/4 oz.)
1 cup small marshmallows
1 cup flaked coconut
1 can mixed fruits (17 oz.)
1 cup sour cream

Drain all fruit, combine them in a large bowl and mix gently. Refrigerate overnite.

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REDD HOUSE SQUASH CASSEROLE
serves 8

The Redd House is aa family style restaurant that serves Southern foods. One of their specialties is the squash casseroles. It is savory and just right!

Preheat oven to 350.

2 c. cooked, mashed, drained yellow squash
1 c. finely chopped onion
1 c. cream of mushroom soup
2 c. bread crumbs
1 t. salt
1 t. pepper
1 T. mayonnaise
2 eggs
1 small can evaporated milk
1/4 c. melted butter

Mix all the ingredients well and bake in a greased casserole dish for 40 minutes.

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SPINACH NOODLE PUDDING (KUGEL)
Servings: 8

1 large onion, chopped
1 stick (1/2 cup) butter, divided use
3 garlic cloves, pressed
1 (8 oz.) pkg. egg noodles (fine or medium)
2 pkg Birds Eye Frozen Creamed Spinach
1 containers (8 oz.) sour cream
2 eggs, beaten
1 tsp. grated nutmeg
salt and pepper, to taste
bread crumbs to sprinkle on top
1/2 cup parmesan cheese, grated

Preheat oven to 350 degrees F.

Saute onions in 1/2 stick (1/4 cup) butter until golden. Toss in garlic and cook for 2 more minutes.

Cook noodles according to directions on pkg. Drain noodles and put them in a large mixing bowl. Add the remaining 1/2 stick of butter and toss to blend.

Cook creamed spinach according to package directions. Add to noodles with sour cream, sauteed onions, eggs, and nutmeg. Blend well. Season with salt and pepper to your taste. Pour into a buttered casserole dish and sprinkle with the bread crumbs and grated parmesan cheese.

Bake 350 for 45-60 minutes.

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PUMPKIN PIE WITH CINNAMON-PECAN STREUSEL
Source: Ellen McFarland
Servings: 8

1 (9-inch) pie crust
FOR THE FILLING:
1 (15 oz.) can pureed pumpkin (not pie filling)
3 large eggs
1/2 cup white sugar
1/4 cup firmly packed light brown sugar
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
1/2 tsp. salt
1 cup whipping cream
1/2 cup hazelnut flavored liquid coffee creamer
FOR THE STREUSEL:
1/3 cup packed light brown sugar
1/3 cup chopped pecans
1 Tbsp. butter
1/2 tsp. ground cinnamon
TO SERVE:
whipped cream for garnish
Hershey's cinnamon chips for garnish

Preheat oven to 425 degrees.

On low speed of a mixer, thoroughly blend pureed pumpkin, eggs, sugars, cinnamon, cloves, ginger, and salt. Then incorporate whipping cream and coffee creamer.

Pour into prepared pie crust.

Bake for 15 minutes, then lower heat to 350 (keep door of oven slightly ajar until temperature goes down, then close again).

Bake pie for another 35-40 minutes. If crust begins to brown, protect with foil strips. While pie is baking, make streusel topping.

Mix all streusel ingredients in a bowl until chunky mixture forms.

Remove pie from oven and sprinkle streusel topping evenly over top.

Bake an additional 10 minutes or until center of pie is set. It may jiggle slightly but it should not appear wet. Cool pie to room temperature and refrigerate. It will firm up more as it cools.

Serve with whipped cream and cinnamon chips.

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SHUBOX'S CAFE AWESOME COCCONUT CAKE

CAKE:
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup canned sweetened cream of coconut (such as Coco L pez)*
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk

Pinch of salt

CREAM CHEESE FROSTING:
8-ounce package Philadelphia-brand cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 cups powdered sugar
1/2 cup canned sweetened cream of coconut (such as Coco L pez)*
1 teaspoon vanilla extract

Beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended.

LEMON FILLING:
juice and grated rind of 2 lemons
1 cup sugar
2 eggs, beaten
2 Tbsp. butter, melted
Put all the ingredients above into a double boiler, stir over simmering water until thickened about 20 min. Chill.

Preheat oven to 350F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.

Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Spread some Lemon Filling over, don't go to the edges. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)

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BETTY BROWN'S CHOCOLATE PIE
Serves 8

1 ready made graham cracker pie crust
1 1/4 c. cold milk
1 package large Jello Instant Choc. Pudding
8 oz. tub Cool Whip
1 small chocolate bar, shaved in curls

Pour the cold milk into a large bowl. Beat in the chocolate pudding mix using a whisk. Fold in half of the Cool Whip and spread into the prepared pie crust. Top with the remaining Cool Whip and shave the chocolate bar in curls over the top. Refrigerate before serving.