thanksgiving ecookbook

8/7/2019 Thanksgiving eCookbook

http://slidepdf.com/reader/full/thanksgiving-ecookbook 1/36

Preparing a Thanksgiving FeastA Collection of Classic Recipes and More!

Photo courtesy of istockphoto.com



You can find this recipe and more than 13,000 others at

www.Recipe4Living.com. Browse our collection and submit your own favorites!

2

Table of Contents

Holiday Beverages.....................................................................................3-6Thanksgiving Punch

Spicy Ginger Tea

Hot Spiced Cranberry CiderPumpkin Smoothies

Feast Starters............................................................................................7-11Pumpkin Soup

Baked Apples with Feta and ThymeZippy Cranberry Cheddar Spread

Pumpkin Dip

Cream of Roasted Walnut Soup

The Turkey.............................................................................................12-17Rosemary Roasted Turkey

Apple Cinnamon Glazed Turkey

Savory Roasted Turkey

Crockpot Turkey BreastHerb-Roasted Turkey

Deep Fried Turkey

Classic Side Dishes.................................................................................18-30Classic Turkey StuffingSweet Potato Crisp

Green Bean CasseroleHoliday Sweet Potato BakeCornbread Stuffing

Spiced Up Baked Acorn Squash

Festive Cranberry Stuffing

Rice Noodle BakeRoasted Honey Carrots

Stuffed Pumpkin

Spicy CranberriesThanksgiving Day Sausage Stuffing

Easy Cranberry Sauce

There’s Always Room for Dessert........................................................31-36Pumpkin Pie CookiesPumpkin Bread

Sugarless Pumpkin Pie

Pumpkin CheesecakeCranberry Nut Fudge

Pumpkin Fudge





3

Holiday BeveragesWhether serving these during your feast, or during Thanksgiving day, this list of

Thanksgiving-inspired drinks is sure to put you in the holiday mood!

Thanksgiving Punch

This is a fun beverage to serve at your large family gathering. It's especially great for kids

because it's non-alcoholic.

Ingredients

2 qts. cranberry juice, chilled

1 can frozen pink lemonade concentrate

1 qt. ginger ale

Directions

In a large punch bowl pour the cranberry juice. Stir in the frozen lemonade, stirring until

dissolved. Just before serving, add the ginger ale.

Yield: 12 cups

My Recipe Notes:





4

Spicy Ginger Tea

Cinnamon, cloves and ginger make a spicy mix and a slice of orange sweetens the day.

Ingredients

4 ginger tea bags, any brand

2 3-inch pieces of cinnamon stick 8 whole cloves

6 C. boiling water

2 orange slices4 tsp. sweetener, honey or sugar

Directions

Place tea bags, cinnamon sticks, cloves, ginger and sweetener into a large teapot. Pour

boiling water over and allow to steep 3 minutes. Remove tea bags and allow to sit 5minutes. To serve, pour tea into mug and float a quarter slice of orange in each cup.

My Recipe Notes:





5

Hot Spiced Cranberry Cider

Make some memories with the aromas of cinnamon, clove and lemon, mingled with hotapple cranberry cider. It's a large recipe, so feel free to scale back ingredients as needed.

Ingredients

2 quarts apple cider

6 C. cranberry juice1/4 C. packed brown sugar

4 cinnamon sticks

1 1/2 tsp. whole cloves1 lemon, thinly sliced

Directions

In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves

and lemon slices. Bring to a boil, reduce heat, and simmer for 15-20 minutes. With aslotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.

Yield: 25 servings

My Recipes Notes:





6

Pumpkin Smoothie

Serve this decadent drink as part of a Thanksgiving feast.

Ingredients

1/2 C. pumpkin3/4 C. milk or vanilla yogurt

1/4 tsp. cinnamon1/8 tsp. nutmeg

2 tsp. brown sugar

4 ice cubeswhipped cream (optional)

sprinkles (optional)

Directions

Place all ingredients in a blender. Blend until smooth. Pour into 2-3glasses. Serve with a small amount of whipped cream on top. You mayalso add orange sprinkles if you like.

Yield: 2-3 servings

My Recipe Notes:





7

Feast Starters (Appetizers)Now, to begin your feast, you must start out strong. Serve up some warm creamy soup, or

offer some pumpkin dip or baked apples. Take advantage while people are still somewhat

hungry!

Pumpkin Soup

Serve this pretty soup at the beginning of an autumn meal or at the Thanksgiving feast.

Ingredients

8 oz. can of cooked pumpkin

1 C. of milk

1 tsp. canola oil1 tsp. sugar

1/4 tsp. cinnamon

1/8 tsp. nutmeg

Directions

Stir and heat on medium/low until warmed through.

My Recipe Notes:





8

Baked Apples with Feta and Thyme

A delicious, unusual dessert OR appetizer using fruit, cheese, and a little seasoning.

Ingredients

3 small to medium cooking apples2 tsp. snipped fresh thyme

1 C. apple cider or apple juice1/3 C. raisins and/or dried cherries

2 oz. feta cheese, crumbled (1/2 C.)

2 tsp. olive oilApple cider or apple juice

Directions

Preheat oven to 350 degrees. Cut apples in half lengthwise and cut out the core to make a

deep well. Sprinkle cut side of apples with 1 tsp. of the thyme. Place apple halves, cutside down, in a 2-qt. rectangular baking dish. Pour apple cider over apples in baking dish.Bake, covered, for 25 minutes.

Meanwhile, combine the raisins, feta cheese, and remaining thyme. Toss mixture witholive oil. Remove apple from oven and turn them cut side up. Spoon apple cider in

bottom of dish over apples. Spoon mixture into centers of apple halves; Mound filling as

needed. Bake apples, uncovered, about 5 minutes more or until the filling is just heated

through. Transfer apple halves to serving platter. Strain juices through a strainer linedwith 100-percent-cotton cheesecloth, if desired. Measure juices. If necessary, add enough

apple cider to make 3/4 C. Bring to boiling in a small saucepan over high heat. Continue

boiling about 10 minutes or until mixture is reduced to 1/4 C. and slightly thickened.Spoon over apple halves to serve.

Yield: 6 servings.

My Recipe Notes:





9

Zippy Cranberry Cheddar Spread

This zesty spread is a holiday hit! It's easy to make and tastes even better the day afteryou make it. Serve with crackers or slices of baguette. This spread is zippy, so if you

don't like spice, reduce cayenne and dry mustard by half.

Ingredients

1 8 oz. pkg. cream cheese, softened2 C. shredded sharp Cheddar cheese

2 Tbs. milk

1/4 tsp. mustard powder1/4 tsp. cayenne pepper

2 Tbs. chopped dried cranberries

Directions

In a medium bowl, mix together the cream cheese, Cheddar cheese and milk until well-blended. Season with mustard powder and cayenne pepper, then mix in dried cranberries.Use immediately, or refrigerate for up to 3 days.

Yield: 24 servings

My Recipe Notes:





10

Pumpkin DipIf you have ever wanted pumpkin pie for an appetizer, this is perfect!

Ingredients

8 oz. cream cheese at room temperature

2 C. powdered sugar14 oz. pumpkin puree

1/2 tsp. cinnamon

1/2 tsp. orange extractGingersnap cookies

Directions

In a food processor, combine powdered sugar and cream cheese. Blend until smooth. Add

the pumpkin puree along with the cinnamon and the orange extract. Blend until smoothand creamy. Place several gingersnap cookies in a plastic bag and crumble them using arolling pin. Sprinkle the gingersnaps over the pumpkin dip. Serve with gingersnap

cookies.

My Recipe Notes:





11

Cream of Roasted Walnut Soup

This beautiful creamy, velvet, nutty, rich soup is wonderful by itself or served with agrilled salmon steak with herb salad.

Ingredients

1 C. walnuts, chopped (or blended in food processor)

2 C. chicken stock 2 C. Half & Half

2 Tbs. olive oil

2 Tbs. butter1/4 C. sweet onion, chopped

2 Tbs. garlic, finely chopped

1/4 C. flour

1 tsp. lemon juice2 scallions, chopped

Salt and pepper to taste

Directions

In an 8-qt. sauce pan, put chicken stock into pan on medium heat. In skillet, get pan hotand put walnuts in for about 3 minutes. Remove them and set aside. Add olive oil, sweet

onions and garlic and cook until tender. Add butter and melt to a light yellow color. Add

flour (be sure to coat all flour with oil and butter), add Half & Half slowly, making sure

to whisk at the same time. Add walnuts back to cream mix. Remove from heat. Addlemon juice to chicken stock. Add chicken stock slowly (chicken stock should almost be

at a boil), while whisking. Return to heat for thickening, and add salt and pepper to taste.

Top with scallions and serve with crusty bread.

My Recipe Notes:





12

The Turkey (Main Course)There’s no getting around it: Thanksgiving feasts require a great big turkey for their

main course. Here is a whole slew of ways to prepare your bird with all sorts of flavors

from herbs to apples!

Rosemary Roasted TurkeyMoist and flavorful, you can also use this recipe for Cornish game hens, chicken breasts

or roasting chicken. Select a turkey sized according to the amount of people you will beserving.

Ingredients

3/4 C. olive oil

3 Tbs. garlic2 Tbs. chopped fresh rosemary

1 Tbs. chopped fresh basil

1 Tbs. Italian seasoning1 tsp. ground black pepper

Salt to taste

1 12 lb. whole turkey

Directions

Preheat oven to 325 degrees. In a small bowl, mix the olive oil, garlic, rosemary, basil,Italian seasoning, black pepper and salt. Set aside. Wash the turkey inside and out; pat

dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by

slowly working your fingers between the breast and the skin. Work it loose to the end of

the drumstick, being careful not to tear the skin.

Using your hand, spread a generous amount of the rosemary mixture under the breast

skin and down the thigh and leg. Rub the remainder of the rosemary mixture over theoutside of the breast. Use toothpicks to seal skin over any exposed breast meat. Place the

turkey on a rack in a roasting pan. Add about 1/4-inch of water to the bottom of the pan.

Roast in the preheated oven 3-4 hours, or until the internal temperature of the birdreaches 180 degrees.

My Recipe Notes:





13

Apple Cinnamon Glazed Turkey

This is a recipe that you'll love to bring to the Thanksgiving table. The sweet glaze addthe perfect amount of flavor to the turkey.

Ingredients

10 apple-cinnamon herbal tea bags

1 C. boiling water2 C. corn syrup

2/3 C. brown sugar

1 small turkey or large turkey breast (about 5 lb.)1 tsp. olive oil

Directions

Preheat oven to 325 degrees. Place tea bags in a cup and pour in boiling water. Steep tea

for 4 minutes. Remove tea bags and combine liquid with corn syrup and brown sugar in asmall saucepan. Mix well and bring to boil. Follow the cooking directions for the turkey,basting several times using the apple-cinnamon glaze while cooking.

Yield: 20 servings

My Recipe Notes:





14

Savory Roasted Turkey

This seasoning rub and stuffing is the perfect preparation for the holiday bird or ananytime family feast.

Ingredients

1 Tbs. Italian Seasoning

2 tsp. Seasoned Salt1 tsp. dry ground mustard

1 tsp. garlic powder

½ tsp. black pepper1 turkey (about 12 lbs.) fresh or frozen, thawed

2 bay leaves

2 stalks celery

1 onion, quartered1 small orange, quartered

1 to 2 Tbs. olive oil

Directions

Preheat oven to 325 degrees F. Combine first 5 ingredients; set aside. Wash turkey andremove giblets. Place turkey on a rack in shallow baking pan. Sprinkle 2 tsp. of seasoning

mixture inside the turkey. Stuff bay leaves, celery stalks, onion and orange inside turkey.

Rub oil and remaining seasoning mixture over entire surface of turkey. Loosely tent with

foil. Bake 3 ½ to 4 hours or until meat thermometer reads 180 degrees F. in thigh. Basteseveral times with pan juices. Remove foil during the last 30 minutes of cooking.

Serves 10 to 12.

My Recipe Notes:





15

Crockpot Turkey Breast

Starting off with frozen turkey, this recipe is a snap to prepare and results in a very moistmeal.

Ingredients

1 (6-6 1/2-lb). turkey breast, frozen

2 tsp. vegetable oilsalt and black pepper, to taste

1 med. onion

4 cloves garlic

Directions

Rinse the turkey and pat it dry with paper towels. Rub the turkey all over with the oil.Sprinkle the breast lightly with salt and pepper to personal preference. Place the breast,

meaty side up, into a 5-quart slow cooker. Peel the onion, cut it into quarters, and placethe pieces around the edges of the pot. Peel the garlic cloves and place them around thesides of the cooker. Cover the cooker and cook the breast on low for 9 hours, or until a

meat thermometer registers 170 degrees. Remove the breast from the cooker and let the

bird stand at least 10 minutes before slicing. (The internal temperature will continue torise while the bird is standing.) Discard the vegetables in the cooker. Serve half the breast

sliced, preferably without the skin.

My Recipe Notes:





16

Herb-Roasted Turkey

Whether it's Thanksgiving or not, this turkey recipe is simple and delicious! Usingrosemary, sage and apples gives it fabulously sweet, herbed flavor.

Ingredients

1 whole 12-14 lb turkey

1/2 C. rosemary sprigs, fresh1/2 C. sage leaves, fresh

1 apple, quartered

1 stalk celery, halved1 onion, halved

1/2 C. butter, melted

Directions

Remove giblets and neck from turkey; reserve for other uses if desired. Rinse turkey withcold water and pat dry. Loosen skin from the turkey breast a bit not totally detaching.Place rosemary and sage under skin then smooth skin over herbs and back into place.

Place apple celery and onion into the neck cavity.

Place the turkey breast side up on a rack in a shallow roasting pan and brush with melted

butter. Cover turkey loosely with a "tent" of aluminum foil. Bake at 325 degrees until

meat thermometer registers about 180 degrees. This should take from 3 1/2-4 hours but

begin checking after 3 hours. Remove turkey and let stand 15 minutes before carving.Serve with gravy.

My Recipe Notes:





17

Deep Fried Turkey

If you are in the mood for some real good home cookin’ then this is the recipe for you!

Ingredients

3 gallons peanut oil for frying, or as needed1 12-lb. whole turkey, neck and giblets removed

1/4 C. Creole seasoning1 white onion

Directions

In a large stockpot or turkey fryer, heat oil to 400 degrees. Be sure to leave room for the

turkey, or the oil will spill over.

Layer a large platter with food-safe paper bags.

Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning overturkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil

can flow freely through the bird.

Place the whole onion and turkey in drain basket. The turkey should be placed in basket

neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the

temperature of the oil at 350 degrees, and cook turkey for 3 1/2 minutes per pound, about

45 minutes.

Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the

thickest part of the thigh; the internal temperature must be 180 degrees. Finish drainingturkey on the prepared platter.

My Recipe Notes:





18

Classic Side DishesIf you’re going to have a legitimate feast, you need a whole bunch of side dishes to go

along with your turkey. Choose at least 3 or 4 of these classics: stuffing, cranberry sauce,

sweet potatoes, and more!

Classic Turkey StuffingAlways make at least double the stuffing you need for the turkey and cook the extra

stuffing in a casserole dish. For an extra taste delight, sprinkle some of the turkey juice orcanned broth over the stuffing.

Ingredients

1/4-C. butter

2 garlic cloves, minced1 C. fresh mushrooms, chopped

1 large onion, finely chopped

1 C. celery, finely chopped1/4-C. bacon bits

4 C. multigrain bread, dried and cut into 1/2 inch cubes

1/4-tsp. salt

1/4-tsp. pepper1/4-tsp. paprika

2 Tbs. poultry seasoning

1/4 tsp. dried oregano2 Tbs. dried parsley

1 1/4 C. chicken or vegetable broth

Directions

Brown garlic in butter. Add mushrooms and sauté. Add the rest of the vegetables and

cook until they begin to soften. Stir bacon bits into mixture, then lower heat to mediumand add bread cubes and seasonings. Continue cooking for approximately 5 more minutes

stirring continuously. Add hot vegetable stock and mix well. Cover and cook over low

heat for at least 30 minutes, stirring frequently, until bread cubes have broken down. (Thesecret to a good turkey stuffing is in the slow cooking and the frequent stirring). 3 - 4 C.

of stuffing

My Recipe Notes:





19

Sweet Potato Crisp

This festive dish is perfect for your holiday table! Cinnamon, apples, sugar and

cranberries will make this a family favorite in no time.

Ingredients

1 8-oz. pkg. Philadelphia cream cheese, softened1 40-oz. can cut sweet potatoes, drained

3/4 C. firmly packed brown sugar, divided

1/4 tsp. ground cinnamon1 C. chopped apples

2/3 C. chopped cranberries

1/2 C. flour

1/2 C. old-fashioned or quick-cooking oats, uncooked1/3 C. cold butter or margarine

1/4 C. chopped Planters pecans

Directions

Preheat oven to 350 degrees. Beat cream cheese, sweet potatoes, 1/4 C. of the brownsugar and cinnamon with electric mixer on medium speed until well blended. Spoon into

1 1/2-qt. casserole dish; top with apples and cranberries. Mix flour, oats and remaining

1/2 C. brown sugar in medium bowl; cut in butter until mixture resembles coarse crumbs.

Stir in pecans. Sprinkle over fruit mixture. Bake 35-40 minutes or until heated through.

My Recipe Notes:





20

Green Bean Casserole

A classic recipe that's a breeze to put together.

Ingredients

2 cans green beans1 can cream of mushroom soup

6 slices of Velveeta cheese1 can French fried onions

Directions

Preheat oven to 350 degrees. In a 9 x 13-in. cake pan, mix the green beans, cream of

mushroom soup, Velveeta cheese, and half the French fried onions. Put mixture in oven

for 30 minutes or until cheese melts. Sprinkle remaining French-fried onions on top of casserole; continue baking for an additional 5 minutes or until French fried onions are

browned. Serve hot.

Yield: 6 to 8 servings

My Recipe Notes:





21

Holiday Sweet Potato Bake

Your family will gobble up this tried and true Thanksgiving bake.

Ingredients

4 C. mashed cooked sweet potatoes (about 3 large)1/2 C. margarine, softened

3 eggs1 tsp. vanilla extract

1 Tbs. lemon juice

1 C. sugar1/2 C. evaporated milk

1 tsp. cinnamon

1/2 tsp. salt

1/2 C. chopped pecans1/2 C. flaked coconut

2 C. miniature marshmallows

Directions

Preheat oven to 350 degrees. Combine sweet potatoes and margarine in a large bowl; mixuntil well blended. Add eggs, vanilla, lemon juice, sugar, evaporated milk, cinnamon and

salt; mix well. Stir in pecans and coconut. Grease a large baking dish. Spoon sweet potato

mixture into prepared baking dish. Bake sweet potato mixture for 20 minutes or until

heated through. Arrange marshmallows over top. Bake for about 3 minutes or untilmarshmallows are puffed and golden brown.

Yield: 6 Servings

My Recipe Notes:





22

Cornbread Stuffing

You'll love this tasty stuffing with garlic and sage all on its own.

Ingredients

1 1/2 oz. softened butter2 C. chopped onions

1 C. chopped celery2 Tbs. chopped garlic

1 tsp. black pepper

1/2 tsp. rubbed sage12 oz. crouton bread cut into 1x2-inch pieces

2 1/2 C. cold chicken or turkey stock

1 skillet Bandera cornbread

Directions

Heat butter on medium heat until melted. Add onions, celery and garlic and cook for 2minutes. Add black pepper and sage. Continue to cook until vegetables are tender.

Remove from heat and allow to cook thoroughly. Mix together cooled/sautéed vegetables

with cornbread and crouton bread. Add stock. Carefully mix until combined. Add to abuttered baking dish. Dot with softened butter. Cover with foil. Bake for approximately

10 minutes at 350 degrees. Remove foil and bake for an additional 5 minutes.

My Recipe Notes:





23

Spiced Up Baked Acorn Squash

A simple and delicious way to prepare squash.

Ingredients

6 whole acorn squashes3/4 tsp. cinnamon

3/4 tsp. ginger3/4 tsp. mace

6 Tbs. butter or margarine, melted

1 Tbs. cider vinegar6 Tbs. maple syrup

Directions

Preheat oven to 350 degrees. Split each squash in half lengthwise; scoop out and discard

seeds and fiber from centers. Slice a thin piece from each bottom so they will rest flat inthe pan. Place squash in a shallow baking dish. Mix spices together and sprinkle oversquash. Mix melted butter with vinegar; drizzle over squash. Add 1/2 Tbs. maple syrup to

each cavity. Cover dish with foil and bake for 1 3/4 hours. Remove foil; baste. Return to

oven for 10 minutes.

Yield: 12 servings

My Recipe Notes:





24

Festive Cranberry Stuffing

Perfect for your next Thanksgiving!

Ingredients

1 14-oz. can chicken broth (1 3/4 C.)generous dash of black pepper

1 stalk celery, coarsely chopped (about 1/2 C.)1/2 C. fresh or frozen cranberries

1 small onion, coarsely chopped (about 1/4 C.)

4 C. herb seasoned stuffing

Directions

Mix broth, black pepper, celery, cranberries and onion in medium saucepan over highheat. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are

tender. Add stuffing. Mix lightly.

Yield: 5 Servings

My Recipe Notes:





25

Rice Noodle Bake

This is a great recipe for a crowd. It's very habit-forming, you can't just have one serving.It is always at hit at family dinners. It is very easy to make and freezes and reheats well.

Ingredients

2 sticks margarine

8 oz. fine noodles, yolk free2 C. brown Minute Rice

1 envelope dry onion soup mix

1 tsp. soy sauce6 C. water

1 8-oz. can sliced water chestnuts, drained

1 8-oz. can sliced mushrooms, drained

Directions

Preheat oven to 350 degrees and spray PAM on a 13x9-inch pan. Melt margarine in alarge frying pan and lightly brown the uncooked noodles. Pour into the pan, along with

any margarine. Add all other ingredients and stir. Bake uncovered for 45 minutes.

Yield: 12 Servings

My Recipe Notes:





26

Roasted Honey Carrots

Brown sugar and honey are great flavoring for carrots.

Ingredients

1 Tbs. firmly packed brown sugar2 Tbs. butter or margarine

2 Tbs. honey4 C. baby carrots

2 Tbs. water

salt and pepper if desired

Directions

Heat oven to 400. Stir together brown sugar, butter, and honey in a small bowl untilsmooth; set aside. Place carrots and water into an ungreased 13x9 baking dish. Cover

with aluminum foil and bake for 30 to 35 minutes or until carrots are fork tender.Increase oven temperature to 450. Remove aluminum foil and stir in butter mixture.Continue baking for 10 minutes, stirring occasionally, until carrots are glazed and just

begin to brown.

My Recipe Notes:





27

Stuffed Pumpkin

A fantastic fall dish with lots of yummy ingredients! A beautiful presentation!Ingredients

1 8-10 inch pumpkin

1 C. cranberries1/2 C. dates

1/3 C. walnuts1 C. tart apples, cored and chopped

1/4 C. brown sugar

1 tsp. cinnamon1/4 tsp. ground cloves

1/4 tsp. ground allspice

1/4 tsp. nutmeg

1 tsp. lemon rind, grated1 Tbs. orange rind, grated

Directions

Cut top off the pumpkin and save. Scoop out inside. Combine all ingredients and fill

pumpkin. Bake without top for 45 minutes at 350 degrees. Place top on pumpkin and

continue baking for 30 minutes. Serve warm.

My Recipe Notes:





28

Spicy Cranberries

This recipe is about 100 years old and very delicious. A simple sauce for Thanksgiving orany other time of year.

Ingredients

4 C. cranberries

3 C. sugar2 C. water

1-2 Tbs. ginger

1 tsp. cinnamon1/4 tsp. cloves

Directions

Cook everything but the berries for 5 minutes, and then add the berries. Cook until they

pop, about 10 minutes.

My Recipe Notes:





29

Thanksgiving Day Sausage Stuffing

The Thanksgiving day feast is not complete without the perfect stuffing. This one iseasily adaptable to your taste.

Ingredients

1 lb. bulk breakfast sausage

3/4 C. finely chopped onion1 1/2 C. finely chopped celery

1 C. (combined) margarine and drippings from sausage

8 C. bread cubes5 tsp. poultry seasoning

1/4 tsp. ground black pepper

Directions

Cook sausage. Drain. Melt margarine. Add enough to sausage drippings to make 1 C.Sauté onions and celery in margarine/dripping mixture until onion is tender. Do notbrown. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes,

poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. Stuff turkey. You

can also omit the sausage, increase the bread cubes to 9 C., and add a tsp. or two of salt.You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When

cooking extra stuffing in the oven, place in a buttered casserole dish, and place in a pan

of hot water. Cover and baste with turkey drippings occasionally.

Yield: 12 servings

My Recipe Notes:





30

Easy Cranberry Sauce

When you don't have all day to slave away in the kitchen, but you want to put somethingnice on the table for the holiday, try this quick and delicious sauce.

Ingredients

24 oz. fresh or frozen whole cranberries (washed and picked over)

2 C. sugar2 C. water

2 whole cinnamon sticks

Directions

Mix sugar and water in a saucepan. Stir to dissolve sugar and add cinnamon sticks. Bring

to boil, add cranberries, return to boil, reduce heat. Boi,l while gently stirringoccasionally, for 10 minutes or until the berries begin to pop. Remove from heat. Cool

completely at room temperature and refrigerate.

Yield: about 4 1/2 C.

Cranberry Tips:* When washing, look for bright, plump cranberries and pick out any soft, crushed, or

shriveled berries.

* Peak season is September through December.

* Fresh cranberries will keep in the refrigerator for 4-8 weeks.* You can freeze fresh cranberries for longer storage.

* You can substitute frozen cranberries in most recipes calling for fresh.

* Do not wash cranberries until ready for use, as moisture will cause quicker spoilage.* When the recipe says "cook until the cranberries pop", don't expect popcorn. This

simply means the berry's outer skin will expand until it bursts

My Recipe Notes:





31

There’s Always Room for DessertLet’s face it. At this point, everyone is way too full for dessert, but you’re going to serve it

anyway, and lots of it for that matter. Try out one, or all of these recipes for a feast

finisher your guests will remember! There’s always room for pumpkin pie!

Pumpkin Pie CookiesAn unusual twist on a traditional holiday treat. And, a healthy option for dessert.

Ingredients

1 1/2 C. healthy butter such as Smart Balance1 C. Splenda

3 eggs

1 15 oz. can pumpkin1 Tbs. ground cinnamon

1/2 tsp. ground nutmeg

1 1/2 tsp. vanilla extract3 C. all-purpose flour

1 1/2 tsp. baking powder

Craisins and toasted pecan pieces

Directions

Grease cookie sheets and preheat oven to 350 degrees. Mix butter and Splenda withmixer until well mixed. Add eggs, pumpkin, spices, vanilla. Sift dry ingredients together

gradually add to pumpkin mixture, mixing by hand. Mix in Craisins and pecans. Drop

onto cookie sheets bake 10-15 minutes or until slightly browned.

Yield: Over 3 dozen cookies.

My Recipe Notes:





32

Pumpkin Bread

Delicious pumpkin flavor, whatever the occasion. Plus, the recipe makes 3 loaves for lotsof company!

Ingredients

1 15-oz. can pumpkin puree

4 eggs1 C. vegetable oil

2/3 C. water

3 C. white sugar3 1/2 C. all-purpose flour

2 tsp. baking soda

1 1/2 tsp. salt

1 tsp. ground cinnamon1 tsp. ground nutmeg

1/2 tsp. ground cloves1/4 tsp. ground ginger

Directions

Preheat oven to 350 degrees. Grease and flour 3 7x3-inch loaf pans. In a large bowl, mix

together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl,

whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the

dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick

inserted in center comes out clean.

Yield: 3 loaves

My Recipe Notes:





33

Sugarless Pumpkin Pie

This pie recipe couldn't be easier and ensures that everyone will be able to have a slice of pie at Thanksgiving – even the sugar-free eaters.

Ingredients

1 9-inch baked pie shell

2 sm. boxes sugar-free instant vanilla pudding2 C. milk

2 C. plain canned pumpkin (not pumpkin pie mixture)

1/4 tsp. nutmeg1/4 tsp. ginger

1/2 tsp. cinnamon

Directions

Blend all ingredients in blender until smooth. Pour into baked pie shell and chill untilready to use.

My Recipe Notes:





34

Pumpkin Cheesecake

This homemade pie is creamy and sweet with a bit of spice to make it just perfect. Add itto your Thanksgiving table and make it a family tradition.

Ingredients

Crust:

30 gingersnap cookies (1 1/2 C. crumbs)1/2 C. pecans, toasted

1/4 C. packed light brown sugar

4 Tbs. unsalted butter, melted

Filling:

4 8-oz. pkgs. cream cheese, at room temperature

4 lg. eggs1 1/4 C. sugar

1 1/2 C. pumpkin puree, homemade or canned unsweetened puree1/4 C. heavy cream1 tsp. cinnamon

1/2 tsp. allspice

Directions

Preheat oven to 350 degrees. To prepare crust, finely grind cookies and pecans with the

brown sugar in a food processor. Add the melted butter and pulse until incorporated.Press mixture into the bottom and 2 3/4 inches up the sides of a 10-inch spring-form pan.

In a bowl of an electric mixer fitted with the whisk attachment, combine the creamcheese, eggs, and sugar and beat at medium speed until light and smooth (about 8

minutes). Transfer 3/4 C. of this mixture to a small bowl, cover, and refrigerate to use for

the topping. Add the pumpkin puree, cream, cinnamon and allspice to the remainingcream cheese mixture and beat until well combined.

Pour the filling into the prepared crust. Bake for about 1 hour and 15 minutes, until the

cheesecake puffs, the top browns, and the center moves just a little when jiggled.Transfer the pan to a cooling rack and let cool for 10 minutes. Run a knife between the

sides of the pan to release the cheesecake from the sides and let cool on the rack.

Remove the sides of the pan and set the cheesecake on a serving plate. Cover and

refrigerate for at least several hours, or overnight. Before serving, spoon the reserved

cream cheese mixture evenly over the top of the cheesecake.

Yield: 14 servings

My Recipe Notes:





35

Cranberry Nut Fudge

This festive fudge makes a great holiday gift idea.

Ingredients

1 12-oz. pkg. fresh cranberries1/2 C. light corn syrup

2 C. white chocolate chips1/2 C. confectioners' sugar

1/4 C. evaporated milk

1 tsp. vanilla extract1/2 C. walnuts or pecans chopped

Directions

Line the bottom and sides of an 8-inch square pan with plastic wrap. Set aside. In a

medium saucepan, bring the cranberries and corn syrup to a boil on high for 5-7 minutes.Stir occasionally until the liquid is reduced to about 3 Tbs. Remove from heat.Immediately add the chocolate chips and stir until they are completely melted. Add

confectioners' sugar, evaporated milk, vanilla extract and nuts. Stir vigorously until the

mixture is thick and glossy. Pour into the pan. Cover and chill until firm.

My Recipe Notes:



Pumpkin Fudge

This would put a smile on any children’s face. This is a great recipe for parties also. Thisrecipe is great to make with a friend, but can definitely be made solo.

Ingredients

3 C. granulated sugar

3/4 C. (1 1/2 sticks) butter1 5 1/3-oz. can (2/3 C.) evaporated milk

1/2 C. solid packed pumpkin

1 tsp. pumpkin pie spice1 -12 oz. package butterscotch morsels

1 7-oz. jar marshmallow creme

1 C. toasted pecans, chopped

1 tsp. vanilla extractcandy thermometer – a must for this recipe!

Directions

Butter a 13 x 9-inch pan. In a heavy saucepan, combine sugar, butter, milk, pumpkin and

spice. Cook over medium-high heat. Bring to a boil, stirring constantly until mixturereaches exactly 234 degrees (this is crucial), about 15-20 minutes. Remove from heat;

quickly stir in butterscotch morsels, marshmallow crème, nuts and vanilla. Mix until well

blended. Quickly pour into greased pan and spread evenly. Cool and cut into little

squares. Seal the candy in an airtight container and keep it at room temperature for up totwo weeks.

My Recipe Notes:

thanksgiving ecookbook

Documents