Thank You: Thanksgiving Dinner Recipes (22) - 11-15-99 Recipe Swap (updated)

22 THANKSGIVING DINNER RECIPES
Recipe Swap - November 15, 1999

RECIPES IN THIS FILE:
Roasting a Turkey
Cornbread Dressing
Parsley Stuffing Balls
Apple-Glazed Roast Pork (Crock Pot)
Potato Appetizers
Quick and Easy Turkey Pot Pie
Perfect Gravy That Can Be Made Ahead
Sage Stuffing with Chestnut Variation
Thanksgiving Menu & Recipes 1999
Classic Thanksgiving Turkey
Turkey Broth
Apple Raisin Herb Stuffing
Turkey Gravy
Mashed Potatoes with Roasted Garlic
Spinach Noodle Pudding
Sweet Potato Crunch
Florentine Quiche Lorraine
Spicy Sugar Pecans
Mrs. B's White Chocolate Cake
Cracked Caramel Pumpkin Pie
Praline Crusted Cheesecake
Pralines

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ROASTING A TURKEY
From: Becky, LA

2 sticks (1 cup) butter, softened
Salt, pepper, celery salt, onion salt
Cajun seasoning
1 (10-20) pound turkey, thawed and drained
1 apple, quartered
2 stalks celery, quartered

Mix butter and seasonings (use plenty of seasoning). Stuff butter mixture under skin of breast and rub turkey the turkey with it inside and out. Place celery and apple in turkey cavities.

Place the turkey, breast side up, on a flat rack in an open, about 2-inch deep, roasting pan.

Roast at 325 degrees F. You may baste if you wish. For approximate cooking times, see roasting time schedule on turkey package. When the skin is light golden, about 2/3 done, shield the breast loosely with lightweight foil to prevent overcooking.

TO CHECK DONENESS USE A MEAT THERMOMETER:
Check for doneness 1/2 hour before turkey is expected to be done. Push the thermometer into the thickest part of the thigh. Turkey is fully cooked when the thigh's internal temperature is 170 degrees F.. and the center of the stuffing should be 160 degrees F. When done, let the turkey stand for 15 to 20 minutes before carving.

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CORNBREAD DRESSING
From: Becky, LA

1 large cornbread, made in iron skillet
1 loaf white bread, toasted
2 large onions, chopped
1/2 bunch celery, chopped
1 stick butter
1/2 cup dried parsley flakes, crumbled
About 2-3 quarts turkey or chicken broth
Salt and pepper
Onion powder, to taste
Celery salt, to taste
Poultry seasoning, to taste

Crumble cornbread and dried white bread into large bowl; set aside.

Saute onion and celery in butter until clear. Add to bread. Add parsley, seasoning and broth. Bread must be damp but no runny. You must taste it to check seasoning. Don't stir too much. Pour into greased cake pan.

Bake 350 degrees F for about 1 hour at or until browned on top and around the edges.

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PARSLEY STUFFING BALLS
Adapted from source: Rose Elliot's Vegetarian Christmas by Rose Elliot

12 oz soft white breadcrumbs
6 oz butter
1 onion, grated
2 tsp mixed herbs
6 tbsp chopped fresh parsley (or more)
1 lemons, grated lemon rind and juice
salt and freshly ground black pepper, to taste

Mix all ingredients together, adding grated lemon rind and juice and salt and pepper to taste.

Roll the mixture into balls about the size of walnuts and put them, a little apart, in a greased baking tin.


Bake them in a 375 degrees F for about 25 minutes in an oven preset, turning them after about 15 minutes so that they become crisp all over.

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APPLE-GLAZED ROAST PORK (CROCK POT)
From: Dawn-NYS
Makes 8 servings

1 (4 pound) pork loin roast, trimmed
Salt to taste pepper, to taste
6 apples, quartered
1/4 cup apple juice (natural, non-sweetened apple juice)
3 tablespoons brown sugar
1 teaspoon ground ginger

Rub roast with salt and pepper. Brown porj roast under broiler to remove excess fat; drain well.

Place apple quarters in bottom of crock pot. Place roast on top of apples.

Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well.

Cover crock pot and cook on LOW setting for 10 to 12 hours or until done.

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POTATO APPETIZERS
From: KellyWA
Makes 10 servings

1 lb potatoes
2 tbsp olive oil
Salt and pepper, to taste
1/2 cup chives or green onions, finely chopped
1/2 tsp paprika
1/2 cup wheat germ

Peel and chop potatoes. Place potatoes in a pot and cover with water. Boil until soft. Mash cooked potatoes with oil, then add seasonings.

Preheat oven to 375 degrees F.

Mix the paprika and wheat germ together in a dish.

Shape potato mixture into 1-inch balls. Roll potato balls in wheat germ mixture until coated. Place on oiled baking sheet.

Bake at 375 degrees F for about 20 minutes. Let stand on folded paper towels before serving with toothpicks.

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QUICK AND EASY TURKEY POT PIE
From: Dawn-Syracuse

2 carrots, cut into chunks
2 stalks celery, diced
1 onion, chopped
1/2 red or green bell pepper, cut into chunks
1 cup diced leftover turkey
1/2 tsp ground sage
1 tsp salt
1/4 tsp ground black pepper
1 can turkey or chicken gravy
1/2 cup hot water
1/2 cup rice, uncooked
Unbaked pie crust, cut into leaf shapes

Cook vegetables until tender (I microwaved them for about 5 minutes on HIGH); drain. Add turkey, sage, salt and pepper.

Mix gravy with 1/2 cup hot water; add to the turkey mixture. Stir in rice (the rice absorbs most of the liquids as it cooks, giving it a casserole-like composition).

Pour into a 2-quart baking dish and top with leaves cut out of piw crust.

Bake at 375 degrees F or until rice is tender.

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PERFECT GRAVY THAT CAN BE MADE AHEAD
From: KellyWA

Here is a gravy recipe you can make ahead....if in doubt, make a batch tonight to test it. This is a basic pan gravy recipe that can be altered as you need. It can be used with turkey, ham, beef, pork, etc. and altered accordingly.

For example: If you don't make this in advance, instead of "butter, oil, or shortening", you can use drippings from your ham or turkey to make the roux.

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GREAT HOMEMADE GRAVY

To make a dark gravy, brown (1 tbsp or more) of flour in a skillet BEFORE adding oil or shortening.

Then make a roux (pronounced "roo") by adding an equal amount of flour and butter, oil, or shortening to the flour and cooking it over medium heat in a skillet until well blended.

(Each tablespoon of roux will thicken approximately 1 cup of hot gravy, sauce, or soup.)

You can also use pan drippings instead of butter, oil or shortening.

If you are using the gravy with beef, use some of your beef drippings. You can also fry some bacon and use those drippings. Include some of the meat left in the drippings to enhance the flavor of your gravy.

Once your roux is ready, whisk the roux into hot broth. You can used canned chicken,turkey or vegetable broth.

Simmer until thickened and the starchy taste cooks out. You can also add your broth to the pan in which you made the roux; however, add it slowly and stir continuously until all the broth is added.

If you want the thick country-style gravy such as is used on biscuits, add milk to the roux instead of broth. Remember, however, the milk will lighten the color of the gravy.

If you are wanting to include mushrooms in your gravy, saute your mushrooms before adding them to the gravy. Add them after adding the broth, however, if you do not want the mushrooms to be broken while whisking or stirring the broth into the roux.

If you want to make your gravy even darker, you can add a pinch of beef bouillon or instant coffee. Also, if your gravy becomes too thin after adding the liquid, thicken it using left-over mashed potatoes or instant mashed potato flakes.

Add salt and pepper to taste. ENJOY!

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SAGE STUFFING WITH CHESTNUT VARIATION
From: Susan Wilson / Susan,IL
Makes 10 servings

This chestnut stuffing is our favorite.

1 cup finely chopped celery
1 medium onion, chopped
1/2 cup butter or margarine
1 teaspoon ground sage
1/2 teaspoon salt
1/8 teaspoon ground black pepper
8 cups dry bread cubes*
3/4 cup chicken broth

In a saucepan cook celery and onion in butter or margarine till tender but not brown. Remove from heat; stir in sage, salt, and pepper.

Place the dry bread cubes in a large mixing bowl. Add the celery mixture; drizzle with enough broth to moisten, tossing lightly.

Use to stuff one 10 pound turkey.

VARIATION:

CHESTNUT STUFFING:
Prepare sage stuffing as directed, except add 1 pound fresh chestnuts, roasted and coarsely chopped, with the seasonings.

TO ROAST CHESTNUTS:
Use a sharp knife to slash an X into each chestnut. Place on a baking sheet; bake at 400 degrees F for 15 minutes. Cool and peel.

*I use 8 cups of toasted bread cut into cubes.

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SPICED CRANBERRY-NUT MUFFINS
From: Susan,IL, Recipe by: Russ Wilson
Makes 12 muffins

One of our Thanksgiving traditions! We make these every year.

1 cup fresh or frozen cranberries, chopped
1/2 cup sugar, divided use
1 3/4 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 teaspoon salt
1 egg, beaten
1/4 teaspoon grated orange peel
3/4 cup orange juice
1/3 cup butter or margarine, melted
1/4 walnuts, chopped

Toss cranberries with 1/4 cup sugar; set aside.

In mixing bowl stir together the flour, remaining 1/4 cup sugar, baking powder, cinnamon, allspice and 1 teaspoon salt; make a well in center; set aside.

Combine egg, orange peel, orange juice, and melted butter; add all at once to dry ingredients, stirring just till moistened (batter will be lumpy).

Gently fold in cranberry mixture and nuts. Fill greased or paper cups 2/3 full.

Bake in 400 degree F oven for 20-25 minutes or till golden brown.

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THANKSGIVING MENU & RECIPES 1999
From: Gina, Fla

We are having family and friends over on Thanksgiving. Brunch will be served to the guests that are staying overnight.

Appetizers:
Spicy Sugar Pecans
Spinach Quiche Bites

Classic Thanksgiving Turkey
Apple Raisin Herb Stuffing
Mashed Potatoes with Roasted Garlic
Gravy
Sweet Potato Crunch
Noodle Spinach Pudding
Buttered Corn
Sweet Peas
Cranberry Sauce
Yeast Rolls
Broccoli Cornbread

Wines: Dry Chenin Blanc or Beaujolais
or Simi Rose of Cabernet Sauvignon

Desserts:
Mrs. B's White Chocolate Cake
Cracked Caramel Pumpkin Pie
Praline Crusted Cheesecake

Dessert Wine: Semillon
Barney's Christmas Coffee

CLASSIC THANKSGIVING TURKEY

1 (10 to 24 lb.) turkey
Juice of two lemons
Salt and freshly ground black pepper
1 stick (1/2 cup) butter
5 carrots, scraped and cut into long quarters
5 celery stalks, washed and split in half
2 cups apple juice
2 cups turkey broth (recipe follows)
Apple Raisin Herb Stuffing (recipe follows)

Unwrap the turkey and place in the sink, wash well inside and out with fresh water. Remove the giblets and neck and set aside. Rinse the turkey well until water runs clear. Dry and place in the roasting pan. Squeeze fresh lemon juice inside and out, salt and pepper all over and let sit for about 25 minutes.

Meanwhile, prepare the Turkey Broth and stuffing (recipes follow).

Lift turkey and drain 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. Place turkey on top and begin stuffing both ends. Truss and butter all over, in every nook and cranny. Salt and pepper all over. Cover loosely with foil. Pour apple juice and turkey broth in bottom of pan. Foil well the wings so they don't burn.

Roast turkey in a 325 degrees F oven for about 2 hours. Baste every 1/2 hour.

Remove turkey from pan, reserving pan drippings. Place turkey on a platter and tent with foil while making gravy.

TURKEY BROTH

1 onion, peeled and pierced with 2 cloves
1 clove garlic, whole
1 sprig tarragon and thyme
1 tsp. salt
4 cups boiling water
Giblets, except liver

Put all the ingredients for the broth in a pot and bring to a boil; reduce heat and simmer for 40 minutes. Strain and reserve broth.

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

APPLE RAISIN HERB STUFFING

This is a typical New England stuffing using the last of the harvest's best before the cold, hard winter would set in. It is reminiscent of times past and equally delicious as well as memorable. It will become your favorite. I used shortcuts whenever possible without sacrificing flavor.

1 lb. Tennessee Pride or Jimmy Dean mild sausage
2 cups chopped onions
1 cup chopped celery, including leaves
1 (14 oz.) bag Pepperidge Farm herb seasoned stuffing
2 boxes Pepperidge Farm Apple & Raisin stuffing (discontinued, but can be found at outlets)
2 cups chicken broth
1 stick (1/2 cup) butter
1/2 cup golden raisins
1 red apple, washed, cored and chopped
1/2 cup chopped almonds or pecans or walnuts
Salt and pepper, to taste

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

Meanwhile, prepare the Apple raisin stuffing by following directions on the box; set aside.

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

In a large mixing bowl, add all the dry stuffing, the apple raisin stuffing, the onions and celery, sausage, chopped apple, raisins and nuts and begin blending, with your clean hands, add 1 cup of broth at a time until 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. You should have enough left over to put in a casserole with foil over and bake the last 45 minutes of the turkey.

TURKEY GRAVY

1 cup water
2 Tbsp. flour
2 cups chicken broth
Salt and pepper to taste
Gravy Master, to color
Turkey drippings

Defat the dripping. Deglaze the pan by pouring 1 cup water and scraping all the brown bits up. Add two cups chicken broth and stir. Add the flour, blending well, using a whisk over low heat. Add Gravy Master Gravy to tint. Whisk constantly until it thickens, about 5 minutes.

MASHED POTATOES WITH ROASTED GARLIC

4 lbs. red creamer potatoes, peeled and quartered
1 Tbsp. salt
1 stick (1/2 cup) butter, softened
1 head roasted garlic (slice off tops and drizzle with oil; bake at 350 degrees F for 1 hour)
1 cup sour cream

Place potatoes in pot with salt. Add enough water to cover by 1-inch. Boil briskly uncovered until tender, not mushy, about 20 minutes. Drain, place in bowl, add butter and let stand until butter is melted. Mash with masher until blended.

In a saucepot, warm sour cream, roasted garlic cloves (that have been popped out of skins), salt and pepper. Cream together well. Add to potatoes. Whip the potatoes until fluffy.

SPINACH NOODLE PUDDING
This recipe can easily be doubled.

1 (8 oz.) pkg. noodles (fine or medium)
1 onion, chopped
1 stick (1/2 cup) butter, divided use

2 pkg. Birds Eye Creamed Spinach (thawed and cooked according to package directions)
8 oz. sour cream
2 eggs, beaten
Salt and pepper, to taste
Bread crumbs, to sprinkle on top

Cook noodles according to directions on package; drain.

Meanwhile, saute onions in 1/4 cup butter until golden; set aside.

Toss warm noodles with the remaining 1/4 cup butter. Add 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 at 350 degrees F for 45-60 minutes. YUMMY!!!

SWEET POTATO CRUNCH

This is an old Georgia recipe from my sister and it is heavenly!!

3 sweet potatoes
1 cup sugar
2 eggs
1 stick (1/2 cup) butter, softened
1 tsp. vanilla extract
FOR THE CRUNCH TOPPING:
1/3 cup butter, melted
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tbsp. ground cinnamon

Boil potatoes until tender. Take skin off when cooled and able to handle.

Put potatoes in a large bowl and whip them until fluffy adding all other ingredients. Pour into a buttered casserole.

Combine the ingredients for the Crunch Topping and sprinkle on top.

Bake at 350 for 45 minutes.

FLORENTINE QUICHE LORRAINE
From: Gina, Fla

1/2 lb. bacon, cooked, drained and crumbled
2 Tbsp. butter
1 small onion, finely chopped
1 clove garlic, minced
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained well
3 eggs, plus 1 yolk, beaten well till foamy
1/2 cup milk
1/2 cup half-and-half
2 cups grated Swiss cheese tossed in 2 tbsp. flour
1 Tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. ground black pepper
1 (9 1/2-inch) pie plate, partially baked

Cook bacon, drain and crumble. Set aside.

Saute onion and garlic in butter. Add spinach and blend well. Take of heat.

Beat eggs till foamy; add milk and half-and-half; beat well. Fold in reserved bacon bits, cheese, parsley, salt, nutmeg and pepper. Mix together well; pour into pie shell.

Bake at 350 degrees F for 50-60 minutes.

SPICY SUGAR PECANS

1 egg white
1 Tbsp. water
1 cup sugar
1 1/4 tsp. cinnamon
1/2 tsp. salt
1 lb. pecan halves

Beat egg white and 1 tablespoon water until very foamy. Add sugar, cinnamon and salt and mix well. Add pecans and stir until well coated. Spread nuts on buttered cookie sheet.

Bake at 200 degrees F for 45 minutes, stirring every 15 minutes to break up. Store in airtight container.

MRS. B'S WHITE CHOCOLATE CAKE

This is the birthday cake my Hubby always asks for. A bit unusual for him as this cake is with white chocolate and his is a confirmed chocoholic!!

FOR THE CAKE:
1 cup butter, softened
2 cups sugar
4 eggs, separated
1/2 lb. white chocolate, melted
1 tsp. vanilla
2 1/2 cups cake flour
1/4 tsp. salt
1 tsp. baking powder
1 cup buttermilk
1 cup pecans, finely chopped
1 cup golden raisins
FOR THE ICING:
1 stick (1/2 cup) butter, softened
1 (8 oz.) pkg. cream cheese
1 cup pecans, finely chopped
1 lb. box powdered sugar

TO PREPARE THE CAKE:
Cream butter and sugar together. Beat in egg yolks, white chocolate and vanilla; set aside.

Combine flour, baking powder and salt. Add to butter mixture alternating with buttermilk; set aside.

Beat egg whites real stiff. Fold into batter. Stir in nuts. Pour batter into greased 9x13-inch pan or Bundt pan.

Bake at 350 degrees F for 50-60 minutes. Cool 5 minutes in pan then invert onto serving platter if making a Bundt cake. Cool completely before icing.

TO PREPARE THE ICING:
Combine the ingredients for the Icing.

CRACKED CARAMEL PUMPKIN PIE

1 (9-inch) unbaked pie crust
1 (14 oz.) can sweetened condensed milk
1 (15 oz.) can pumpkin puree (unsweetened)
2 cups heavy whipping cream, divided use
2 large eggs slightly beaten
2 egg yolks
1/4 cup firmly packed brown sugar
1/2 tsp. pumpkin pie spice
FOR THE CARAMEL CRACKLING:
1/3 cup sugar
3 tbsp. corn syrup
3 tbsp. water

TO PREPARE THE PIE:
Fit pie crust into a 9-inch pie plate and crimp; set aside.

Cook condensed milk over medium high heat for 10 minutes, stirring constantly, until bubbly. Remove from heat and stir in pumpkin. Stir in 1 cup heavy cream, eggs, egg yolks, brown sugar and pumpkin pie spice. Mix until smooth. Pour into prepared crust.

Bake at 350 degrees F for 40 minutes. Cool completely, then refrigerate for 8 hours.

ABOUT 3 HOURS BEFORE SERVING:

TO PREPARE THE CARAMEL CRACKLING:
Place the sugar, corn syrup and 3 tablespoons water in a saucepan. Cook over medium heat without stirring until candy thermometer registers 300 degree F (hard crack stage). Pour over pie and quickly spread with a metal spatula. Let stand 2 hours.

TO SERVE:
Tap top with back of spoon to crack. Beat remaining heavy cream until fluffy and serve with pie.

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PRALINE CRUSTED CHEESECAKE

FOR THE CRUST:
2 cups crushed shortbread cookies (about 28)
3 Tbsp. butter, melted
4 Pralines, coarsely crumbled (recipe follows)
FOR THE FILLING:
5 pkgs. (8 oz.) each cream cheese, softened
1 3/4 cups sugar
2 Tbsp. flour
1 1/2 tsp. vanilla
4 large eggs
2 egg yolks
1/3 cup heavy whipping cream
1 tsp. grated lemon rind
FOR THE TOPPING:
2 containers (8 oz. each) sour cream
1/3 cup sugar
TO GARNISH:
Crumbled Pralines (recipe follows)

TO PREPARE THE CRUST:
Combine cookie crumbs and butter and press onto bottom and sides of greased 10-inch springform pan.

Bake at 350 degrees F for 8 minutes. Cool on wire rack.

TO PREPARE THE FILLING AND BAKE:
Sprinkle coarsely chopped pralines on cooled crust; set aside.

Beat cream cheese until creamy. Gradually add 1 3/4 cups sugar, flour and vanilla; beat well. Add eggs and egg yolks one at a time. Beat until yellow disappears.

Stir in heavy cream and lemon rind. Mix well and pour into prepared crust. Place on foil-lined baking sheet.

Bake at 350 degrees F for 1 hour and 20 minutes. Cool on rack 1 hour.

TO PREPARE THE TOPPING:
Stir together sour cream and 1/3 cup sugar. Spread on cheesecake top.

Bake at 325 degrees F for 10 minutes. Cool on rack.

Cover cooled cheesecake and refrigerate for 8 hours.

TO SERVE:
Remove sides and garnish with crumbled Pralines before serving.

PRALINES
Makes 1 dozen bits

Butter
3/4 cup firmly packed light brown sugar
3/4 cup sugar
3/4 cup half and half
3 Tbsp. butter
1 1/4 cups coarsely chopped pecans
1/2 tsp. vanilla

Butter bottom of heavy 3-quart saucepot. Cook brown sugar, white sugar, half-and-half and butter over low heat. Stir constantly until sugars dissolve.

Stir in pecans. Bring to a boil over medium heat. Cook stirring occasionally 6-8 minutes or until candy thermometer registers 238 degrees F.

Remove from heat. Stir in vanilla, let stand for 3 minutes. Beat with wood spoon 3 minutes or until thick. Working rapidly, drop by one tablespoon each onto waxed paper and let stand until firm.