Favorite Thanksgiving Recipes
Let’s heat up the kitchen again!
Gosh . . . I know I have been pretty quiet lately, but hope to be back in the saddle soon. In the meantime, hopefully you can enjoy a few of our favorite Thanksgiving day recipes.
I have so much to be THANKFUL for. I’m thankful for all of you as well. I appreciate those of you who drop me sweet messages and enjoy reading everyone of them. HAPPY THANKSGIVING EVERYONE!
This is what will be sitting on our Thanksgiving Day table next week. Hopefully you will see something you would like to add to your family dinner.
OUR THANKSGIVING DAY MENU
Turkey and Brown Sugar Glazed spiral cut ham
Mashed Potatoes and Gravy
Green Beans with Crispy Bacon, sweet corn
Spinach Salad with swiss cheese, bacon, mandarin oranges and carmelized almonds
served with Poppy Seed Dressing.
Toasted Marshmallow yams and apples in Caramel Sauce
Pomegranate Apple Almond Crunch Salad
Raspberry Pretzel Salad
Pie and Ice Cream
*Click on the links below the pictures for the recipes*
Spiral Cut Ham (not pictured) I like Cook’s Brand or Paula Deen’s with the Brown Sugar Packet
Stuffing recipe below
Pumpkin Chiffon Pie (This is my husband’s favorite pie)
PUMPKIN CHIFFON PIE
10 inch pie shell
1 env. knox gelatin
1/4 c. cold water
3 eggs, separated
1 c. sugar
1 1/4 c. pumpkin (I like Libby’s 100% pure Pumpkin)
1/2 c. whole milk
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. pumpkin pie spice
3 egg whites
1/4 tsp. cream of tartar
6 Tablespoons sugar
Bake pie shell. Soak gelatin powder in cold water; set aside.
Mix together egg yolks, 1 cup sugar, pumpkin, milk, salt, cinnamon, nutmeg and pumpkin pie spice.
Cook this mixture over low heat. Boil for 1 minute. Stir in the gelatin. Cool.
Beat egg whites, cream of tartar, and 6 tablespoons sugar until stiff. Gently fold egg white mixture into Cooled pumpkin mixture,
and pour into baked pie crust.
Chill for at least two to three hours in refrigerator.
Top with sweetened whipped cream.
Turkey Gravy is so simple to make:
This is what I do. Taste and Season your turkey juices. It might just need salt and pepper. Bring your turkey juice to a rolling boil. I like to use cornstarch as a thickener. Take a couple of Tablespoons of cornstarch and place in a bowl. Now, use about 1/2 cup of COLD Water and stir this water into your cornstarch until well blended. Take a wire Whip, and slowly add the cornstarch mixture to your juice that is boiling. Don’t quit whisking, and make sure you slowly adding the cornstarch mixture. Keep in mind that you might not need to add all of the cornstarch mixture. You might need more, if you are making a lot of gravy! When the gravy seems to be the right thickness for you, don’t add anymore. If you happen to get it too thick, just add a bit of Chicken Broth….not water to your pan.
Mom’s Stuffing Recipe:
1 1/2 cups diced celery
1 cup finely chopped sweet onion like vadalia
1 cup butter
16 ounce bag of dry bread cubes…we like Pepperidge Farm or Home Pride
1 tablespoon salt
1 1/2 teaspoons poultry seasoning
1/2 teaspoon sage
1/2 teaspoon pepper….I use more
Enough Chicken Broth or Stock to moisten as desired.
*We like our stuffing crispy not soggy, so add enough broth for the tastes of your family.
Saute celery and onion in butter in a large skillet. Combine with bread cubes and seasonings; toss lightly. Add enough broth to moisten as desired. *Note: I don’t stuff my turkey, since I always do the crockpot Turkey Breasts. I put the stuffing into a buttered/greased glass baking dish, and place it in the oven lower rack until it is golden brown on the bottom. Then I toss it around a bit, and place back into the oven to brown it some more. I use a 350 degree oven for about 20 minutes or until it is has nice crispy pieces throughout the stuffing.