Want to share Thanksgiving Recipies?

  1. I was reading Cheerfuldoers response in another thread and it made me start to think of Thanksgiving, one of my favorite holidays that just seems to get over looked these days. I was wondering if anyone would like to share some special recepies.

    I am now in a state of panic, I somehow misplaced my recipie book of favorite recipies, OMG!!!

    What I wanted to share was the best mashed potatoes, you use about 3 lbs. of potatoes mashed you add 8 oz. softened cream cheese, 1 pint of sour cream, 1 stick of butter, salt and pepper to taste. Whip it all up with a mixer, it is to die for!!!! Of course this is not a diet food so watch out.:chuckle
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  2. 6 Comments

  3. by   semstr
    I would share with you, but I can't: nothing to share! Sorry!!
  4. by   Q.
    I have this great recipe that I made for Christmas last year; it goes well with ham but is probably just as good for Thanksgiving. And kids like it too. Pardon my choppy recipe instructions, but I'm doing this from memory.

    Pineapple Souffle'

    2 big cans of chopped/chunked pineapple
    1 stick margarine
    5 pieces of bread with the crust peeled off
    1 cup sugar
    1 1/2 cup either cream or milk (I know - big difference!)

    Ya know...on second thought....let me find the actual recipe and give better directions tonight. But basically, you put all these ingredients in a casserole dish and cook for an hour - it rises somewhat like a souffle and you have a baked, hot pineapple dish. The chunks of bread give it a potato appeal as well.
  5. by   live4today
    Originally posted by BadBird
    I was reading Cheerfuldoers response in another thread and it made me start to think of Thanksgiving, one of my favorite holidays that just seems to get over looked these days. I was wondering if anyone would like to share some special recepies.
    Badbird.....since I am being unjustly flamed for commenting about thanksgiving on tiger's "question" thread (by the way....tiger didn't mind at all)....I just wanted to forward your own statement above as to where you got the idea for your thread since I was suppose to see your thread and the other thanksgiving thread KarenG started, and comment on those and not change tiger's thread......yaddy yaddy yaddy. Neither of you had started these threads until long after me, so.....thanks for saying what you did here. :kiss

    Now.....here is a recipe that comes from "Grandma's Kitchen" cards that I get in the mail. Since there are people who do not like turkey, but will eat chicken.....here is a very tasty recipe that serves six people called:

    "Herb Roast Chicken":

    Ingredients:

    1 roasting chicken (about 4 pounds)
    1 (12 ounce package of herbed bread stuffing
    1 cup water
    3 tablespoons butter
    1 large onion, chopped
    3/4 cup frozen chopped spinach, thawed
    2 ounces prosciutto or baked ham, cubed
    2 cloves garlic, minced
    2 teaspoons dried sage
    1/2 teaspoon dried rosemary
    2 tablespoons each heavy cream and lemon juice

    Preheat oven to 350 degrees. Place roasting rack in large roasting pan. Rinse Chicken; pat dry with paper towels.

    In large bowl, toss stuffing with 1 cup water. In large skillet, melt butter over medium heat. Add onion, spinach, prosciutto (or cubed baked ham), garlic, sage and rosemary to skillet; saute until tender, about five minutes.

    Add spinach mixture to stuffing. Stir in heavy cream and lemon juice; mix well.

    Spoon stuffing loosely into chicken cavity, filling about 3/4 full. Fold skin over openings and close with metal skewers. Tuck wings under chicken. Place on roasting rack.

    Roast chicken until an instant-read meat thermometer, inserted in the thigh, not touching bone, registers 180 degrees Farenheit and chicken is golden, about 1 hour 45 minutes.

    Bon appetit!
  6. by   Sleepyeyes
    SWEET POTATO CASSEROLE
    4 c. sweet potato, cooked and mashed
    1 tbsp. vanilla
    2 eggs
    1 c. white sugar
    1 1/2 c. melted margarine
    Mix well put into 9 x 13 pan.

    TOPPING
    1 c. brown sugar
    1/2 c. flour
    1 c. nuts (pecans)
    1/2 c. butter
    Mix until crumbly, put on top of sweet potatoes. Bake at 350 degree oven for 30 to 35 minutes.
  7. by   Sleepyeyes
    Ok per request, SAUSAGE STUFFING:

    I'm a little embarrassed to admit that I now use Stovetop, and the reason is, unless I actually make my own bread crumbs, I can't usually find just plain old unsliced bread for stuffing, like they used to have.

    So....
    For each package of Stove top, melt a stick of butter in the frying pan, cook 1 small onion & 1 clove garlic, til clear, and add 1 link of Mild Italian Sausage (remove it from the casing) and cook it. (I like to sneak in a few crumbled cooked chestnuts, but don't tell hubby because he doesn't like 'em )

    To the bread crumbs part of the stuffing mix, add either 3 tsp of Bell's Seasoning or 3 tsp of sage. Add the cooked part to the dry part, then just follow the instructions on the box.
  8. by   BadBird
    YUMMMMMMMMM, can't wait to try those recipies.

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