Thanksgiving Recipes
Food & Cooking Tips
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Thanksgiving Recipes & Thanksgiving Dinner Part I
Here is my full Thanksgiving Dinner Menu:
20 lb. Turkey with Sage
Stuffing
Sage, Sausage and Apple Stuffing
6 1/2 lb. Glazed Ham
Mashed Potatoes
Baked Sweet Potatoes
Peas
Pearl Onion au
Gratin
Candied Carrots
Green Bean Casserole
Creamed Corn
Fresh Cranberry Compote
Madeira Gravy
Rolls
Dessert: Strawberry Trifle, White Chocolate Cake with Milk Chocolate Icing
I don't have exact measurements
for these recipes as they've been handed down to me and were learned by
observation. I'm sure you can trust your own tastebuds for seasoning.
I hope that you'll find these guidelines helpful and they will become
your favorite recipes.
Any fabulous gravy or stuffing starts with homemade turkey broth.
Homemade
Turkey Broth
I
can remember this was the first smell of Thanksgiving in my house when
I was a kid. I remember my Mother and Grandmother cooking together every
Thanksgiving.
Take the giblets and the neck out of the bag, cut the tail off the turkey and a bit of the turkey fat. Put all this into a pot of 1 1/2 quarts of boiling chicken stock into which you have 3/4 stick of butter, several stalks of celery and onions, salt and pepper. (No need to chop the celery or onions as you'll be draining the broth.) Let this simmer for about one hour.
When the giblets
are cooked drain the broth into another pot as you're going to want to
keep it warm. Remove any celery and onions, tail and fat. Remove the neck.
Chop the giblets into small pieces and put them into the broth. This is
the base for your stuffing and gravy.
Sage, Sausage and Apple Stuffing from Mom Bollinger
I don't put this stuffing into the bird, and I wouldn't suggest doing it. I put it into a greased Pyrex baking dish put it into the oven for one hour at 350 degrees. Keep an eye on it and add turkey broth if it starts to get dry. Keep it covered with foil the first half hour then uncover for the rest of the cooking time.
Brown 1 lb.
of sage sausage until just slightly pink. Pour the sausage and pan drippings
over 16 ounces of unflavored stuffing cubes. In the same pan sauté
one medium chopped onion, 2-3 ribs chopped celery and your choice of three
chopped apples of your choice, (Gravenstein, Golden Delicious or Rome)
in 4 tablespoons butter until soft. Add salt and pepper. Add between 2
1/2 - 3 cups of homemade turkey broth. Pour over sausage/stuffing cube
mixture. Add two eggs. Toss lightly until evenly mixed. Add more homemade
turkey broth if needed. Cook as above.
Remember, the secret to cooking a hassle free Thanksgiving dinner is having everything timed. It'll really help you to be able to relax, enjoy the day and spend time with your family and friends.
Thanksgiving
Dinner Part II -
How to Plan, Time and Cook a Perfect Thanksgiving
Dinner
Greek Green Beans
I found this yummy and easy recipe for Greek green beans on a vegetarian cooking site www.all-creatures.org. As mentioned on our home page, green bean have a world-wide appeal and every culture has adapted them with their own unique taste. Greek's prefer their green beans simmered until the beans are soft. They add onions, tomatoes, garlic and oregano.
Green beans a'la Waterman's
Our very favorite green bean recipe. One of our favorite seafood restaurants is in Rock Hall, Maryland. It's called Waterman's and they make the most delicious green beans we've ever had. We tried and tried to figure out the seasoning, but we couldn't. OK, we easily tasted the chicken stock, but there was something else, something we couldn't quite put our fingers on. Well, believe it or not, that something else is garlic, yes, garlic, and LOTS of it.
Green Bean Salad
A recipe from my great-grandmother. This is a recipe that's always been a favorite of my Mom's. She's of German heritage and said that she learned it from her Grandmother. For this recipe you'll want to cook the beans until they are tender, but still slightly firm. Green Bean Salad Cut the ends off of one pound of green beans and then cut them into 2 inch lengths. Drop them into boiling water and cook them uncovered for 10-15 minutes. .
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