Answers to Everyday Questions : What is your favorite thanksgiving recipe?

What is your favorite thanksgiving recipe?

10 Responses to “What is your favorite thanksgiving recipe?”

1. Luv2Cook said :
   October 31st, 2010 at 5:45 am

   I make this every year – everyone loves it.

   Three Onion Stuffing
   With Mushrooms, Sage & Thyme
   Ingredients:
   6 cups dried white bread
   4 cups day old corn bread
   2 medium sweet onions, diced(1 1/2 cups)
   1 large red onion, diced(1 1/4 cup)
   5 large shallots diced
   1 cup finely chopped celery
   1 stick unsalted butter
   1/4 – 1/2 cup olive oil
   1 teaspoon salt
   1 tablespoon pepper
   2 tablespoons minced garlic
   1 cup chopped crimini mushrooms
   1/2 cup chopped shitake mushrooms
   2 tablespoons chopped fresh thyme
   1 tablespoon chopped fresh sage
   1/2 cup chopped flat-leaf parsley
   2 large eggs lightly beaten
   2 – 3 cups chicken broth
   1/2 cup half & half

   • Preheat oven to 325 degrees. In large mixing bowl, break bread into pieces, crumble corn bread, set aside.
   • Melt butter in a large skillet over medium heat. Add 1/4 cup olive oil, all the onions and saute for 8 minutes. Add celery and garlic, saute 6 minutes. Season with salt & pepper. Cook longer if onions and celery are not soft.
   • Remove from heat and sprinkle sage, thyme & parsley over mixture, place in bowl. Heat 1/4 cup olive oil in medium saute pan, add mushrooms and saute until a light golden brown, about 6 minutes. Add to onion mixture, stir.
   • Add 2 cups of chicken broth and the half & half to the bread. Stir until liquid is absorbed. Check to see if bread is still hard, add additional chicken broth until bread mixture is moist. Stir in onion mixture.
   • Pour into a buttered 13 x 9 glass baking dish. Cover with foil, bake 40 minutes. Remove foil bake 20 – 30 minutes until golden brown.
2. Eagle Eye said :
   October 31st, 2010 at 6:10 am

   First of all congratulations!

   Now about the meal take a look at this site

   http://www.tasteofhome.com/SiteSearch/FacetSearchResults.aspx?search=thanksgiving%20dinner&st=2&vw=1&page=1&rs=10&sort=0&searchSource=hdrbox-Recipes

   and

   http://www.mediamob.co.kr/FDS/BlogData/gopemu/10645_Happy%20Thanksgiving.jpg
3. ColtonJamesWTF? said :
   October 31st, 2010 at 7:00 am

   Cornbread, Dressing, Turkey, Mashed Potatoes, Dinner Rolls, and Green Bean Casserole. These are just the basics my family makes, if you want the recipes just email me and i can send them your way.

   hope this helped
4. Shashee said :
   October 31st, 2010 at 7:22 am

   These are two of my favorites….although I usually only make one or the other!!

   This has become a favorite side dish on our Thanksgiving table. We love it!!

   If you’ve never heard of it…it’s probably going to sound nasty at first…. but it is so delicious!

   Pineapple Cheese Casserole

   INGREDIENTS
   3 (15 ounce) cans pineapple chunks
   2 1/2 cups shredded Cheddar cheese
   8 tablespoons pineapple juice
   8 tablespoons all-purpose flour
   1 cup white sugar
   30 buttery round crackers, crushed
   1/2 cup butter, sliced
   DIRECTIONS
   Preheat oven to 350 degrees F (175 degrees C).
   In a large bowl combine pineapple chunks, cheese, pineapple juice, flour and sugar. Spoon into a 9×13 inch baking dish. Top with crushed crackers and butter slices.
   Bake in preheated oven for 30 minutes.

   OR this one!! This is absolutely amazing!! It is almost like a dessert, however we eat it as a sweet side dish.

   Grape Salad

   Ingredients
   8 oz. light cream cheese, softened
   1 cup light sour cream
   1 cup Sugar
   3-4 pounds grapes (I use puple seedless)
   1 tsp. vanilla
   1 cup brown sugar
   1 cup chopped pecans

   Directions
   Blend the cream cheese, sour cream, Sugar and vanilla. Add the grapes – put in a big bowl. I ususally put this in a 9X13 glass dish. Mix the brown sugar and pecans – chill at least 1 hour before serving.

   Also…I don’t sprinkle the brown sugar and pecans on until I sit it out on the table….
5. awommack said :
   October 31st, 2010 at 7:22 am

   jello salad
6. I Need Luv said :
   October 31st, 2010 at 8:03 am

   Italian Chicken Pasta Skillet
   1. Ingredients1 pound boneless skinless chicken breasts, cut into bite-size pieces
   1 green pepper, chopped
   1 small onion, cut into thin wedges
   1 (26 ounce) jar spaghetti sauce
   2 cups mostaccioli, cooked, drained
   1 (8 ounce) package KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

   2. Cooking Directions
   Cook chicken in large skillet sprayed with cooking spray 5 min. Add green pepper and onion; cook 5 min. or until chicken is cooked through and vegetables are tender.
   Add spaghetti sauce and mostaccioli; cook until heated through.
   Stir in 1 cup of the cheese. Sprinkle with remaining 1 cup cheese; cover. Let stand 2 min. or until cheese is melted
7. InfoShare3 said :
   October 31st, 2010 at 8:38 am

   Squash and Raisin Couscous. It is very tasty and pretty easy to make.

   http://www.ehow.com/how_5555850_make-squash-raisin-couscous.html

   Enjoy!
8. Dgreetings said :
   October 31st, 2010 at 9:10 am

   Roasted turkey, stuffed turkey, deep fried turkey, sweet potatoes, mashed potatoes, cranberry sauce and pumpkin pie
9. sassymama1 said :
   October 31st, 2010 at 10:01 am

   Crockpot cornbread stuffing…So easy, so YUMMY:
   This dressing is quick to fix, moist, and easy to cook in the slow cooker. Put raisins or dried cranberries in this easy dressing for a burst of flavor. Nonstick baking spray with flour makes cleanup extra-easy.
   Ingredients:
   •4 tablespoons butter
   •8 ounces ground pork sausage
   •1 cup chopped onion
   •1 cup chopped celery
   •2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
   •1 package (16 ounces) seasoned cornbread dressing crumbs
   •1 teaspoon poultry seasoning
   •1/2 teaspoon rubbed sage, optional
   •2 1/2 cups chicken broth
   •1 egg, lightly beaten
   •1/2 cup dried cranberries or raisins
   Preparation:
   Butter a slow cooker or spray with nonstick baking spray.
   In a large skillet melt butter and add sausage, cooking and breaking up, until sausage is lightly browned. Add onion and celery and continue cooking until vegetables are tender. Add parsley poultry seasoning, and sage, if using.

   In a large bowl, combine the sausage and vegetable mixture with the crumbs. Stir until blended; add chicken broth. Add salt and pepper to taste and blend well. Blend in the lightly beaten egg and stir in the cranberries or raisins. Spoon into the prepared slow cooker; do not pack it. Cover and cook on HIGH for 45 minutes. Reduce heat to low and cook for 3.5 to 4.5 hours longer.
10. Amy3e said :
    November 1st, 2010 at 8:52 am

    There are some delicious and easy Thanksgiving recipes here: http://www.celebrationideasonline.com/index.html the Harvest rice is wonderful and best of all you can serve it hot or cold.