Does Anyone Have Any Favorite Thanksgiving Recipes?

[Afra]

With Thanksgiving right around the corner, coming in November, which starts tomorrow, I have been thinking about what I would like to prepare for the holiday this year. Once again, I might try that slow roasted sticky chicken that cchiu posted a while back ( hehe), but then again, as you all know, I am an adventurous person when it comes to food so I always try new things I have never had before.

So does anyone have any favorite traditional Thanksgiving recipes that they like to prepare? How do you mostly like your turkey cooked during this season? For dessert, sweet potatoes and cranberries are among my favorites. How do you like to prepare these? I always have mashed potatoes, corn, stuffing, green beans, etc., along with the turkey. For drink I always drink the traditional eggnog (and this is why I asked for an eggnog recipe last year, because I want to make this at home. Does anyone have any favorite ways to prepare this beverage?)

Besides the food, how do you decorate your house for Thanksgiving? This year again, as at last year, I might be going to my church for the Thanksgiving dinner. All responses to this topic are greatly appreciated!

[SlappyMaster]

The BEST stuffing for Thanksgiving. I serve this with Cajun fried turkeys. I now have to make this for many people every year to take to their homes.

Cornbread, Andouille and Celery Root Dressing
· 6 cups cubed cornbread (one large loaf)
· 6 tablespoons butter
· 1 pound andouille, diced
· 3 red bell peppers, 1/3" dice
· 2 bunches green onions, chopped (about 3 cups)
· 8 shallots, chopped
· 1 small sweet onion, 1/3" dice
· 3 ribs celery, 1/3" dice
· The leaves from the celery stalks, chopped
· 1 celery root, peeled and cut into 1/3" dice
· 2 tablespoons chopped garlic
· 2 tablespoons fresh thyme (or 2 teaspoons dried)
· 2 teaspoons dried rubbed sage
· 1 teaspoon ground allspice
· 3/4 teaspoon cayenne pepper (or to taste)
· 1/2 teaspoon minced bay leaves
· 4 large eggs, beaten
· 1-1/2 to 2 cups chicken or turkey stock

Heat oven to 350°F. Cube cornbread and spread on a large baking sheet. Bake the cornbread until and slightly toasted, about 10-20 minutes. Transfer to large mixing bowl and cool.
Melt the butter in a large pot or Dutch oven over high heat. Add andouille, green onions, shallots and sweet onions; sauté until transparent, about 8 minutes. Add celery, celery root, garlic, thyme, sage, allspice, cayenne and bay leaves and saut é until vegetables are just tender and the mixture is moist, about 10 more minutes. Mix the vegetables into the corn bread thoroughly. Moisten with just enough stock to keep it from being too dry, but making sure it doesn't get soggy. Season to taste with salt and freshly ground black pepper, then mix in the eggs. Butter a 13x9x2" baking dish and add the dressing. Cover tightly with foil, then bake until stuffing is firm and heated through, about 45 minutes. Uncover and bake until the top just begins to brown, about 15 minutes.

[Afra]

I'm glad that someone finally gave me a recipe to try. I will be sure to try it soon! Any more recipes, anyone? Only three more days until Thanksgiving!

[mudbug]

Afra,

I highly recommend you browse the following recipe forums for favorite holiday recipes:

Gail's Recipe Swap

Wine Lovers Food Forum

Top Secret Recipes

Enjoy!

[Afra]

Thanks for those links, Cchiu, I'll check them out!

[Wolfgang4711]

Hi Afra!

Have you ever tried sweet potato pudding?

This is my favorite and I could never make enough!

Preheat the oven to 350 degrees

1 cup sugar
3 tbsp butter
1 cup milk
1 egg
2 cups grated sweet potato
1 teaspoon vanilla

Put all ingredients together in a 5 x 9 x 2" baking dish and bake for 1 to 1 1/2 hour, stirring 2 or 3 times to prevent burning. Bake until brown on top.

Makes 6 servings

I usually quadrippled tis recipe and increased the baking time by at least 1/2 hour.

No matter how much I made it was never enough. This has the most heavenly flavour and everyone is going to want the recipe.

Enjoy

[Wolfgang4711]

Afra,

3/4 cup chopped onion
3/4 cup butter
3 tbsp sweet Marsala or dry sherry
3/4 tsp salt
3/4 tsp paprika
3/4 tsp dried thyme, crushed
1/4 tsp white pepper
6 cups soft bread crumbs
1 1/2 cups sliced celery
1 cup dried tart cherries
3/4 cup coarsely chopped pecans
1/4 cup chicken broth
1 10 to 12 pound turkey

Preheat oven to 325 degrees F.
Prep time: 30 mins.
Cooking time: 180 mins.

For stuffing, In a medium skillet, cook onion in butter till tender but NOT brown.
Stir in the Marsala or sherry; salt; paprika; thyme; white pepper.
Transfer ingredients to a large bowl. Add bread crumbs, celery, cherries, and pecans; toss to mix well. Drizzle with the chicken broth; toss.

Rinse the turkey and pat dry. Spoon some of the stuffing into the neck cavity; fasten the neck skin with a skewer. Lightly spoon the prepared stuffing into the body cavity. Tie the drumsticks to the tail. Place the turkey, breast side up, on a rack in a shallow roasting pan. Insert meat thermometer into the thigh muscle.

Roast the turkey uncovered for 3 to 3 3/4 hours ot till the meat thermometer registers 180 F to 185 F (cut string between drumsticks when the bird is two thirds done). Let roasted turkey stand, covered, 15 to 20 minutes before carving.

This is how I'm cooking my turkey this Thanksgiving.

[Afra]

Thanks for those recipes, Wolfgang; I want to try your sweet potato recipe for this Thanksgiving.