Thanksgiving Recipes

I will try to post a few pictures of the dishes below as I cook them.  These are the recipes that I have used for years and years.  They are all family favorites.  Good thing I went grocery shopping for the dinner on last Friday.  There are slim pickings at the grocery store by now!!

Fruit Salad- This fruit salad is more for me than anyone else in the family.  I don’t know why I am the only one that seems to eat it but it just isn’t Thanksgiving without it.

3 large apples, unpeeled
3 bananas
1-11 oz. can Mandarin oranges
1 cup seedless grapes cut in quarters
2/3 cup pecan chips (2.5 oz. pkg)
1 cup mini marshmallows
1 3/5 oz. can coconut
1-8 oz. container Cool Whip

Wash and core apples.  Dice apples and bananas into large bowl about 6 quarts.  Add drained mandarin oranges, green grapes, pecans, marshmallows and coconut.  Toss together with full amount of Cool Whip and pour into 3 quart container.  Garnish with maraschino cherries.  This salad is best if made a couple of hours before serving.

Pecan Pie-I am cooking this on Wednesday.

3 eggs, slightly beaten
1 cup Karo corn syrup
1 cup sugar
2 tablespoons butter, melted
1 ½ cups pecans
1 unbaked 9” pie shell (I use the frozen kind but go ahead and make your own if you have the time.)

In large bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended.  Stir in pecans.  Pour into pastry shell.  Bake in 350 degree oven for 50-55 minutes or until knife inserted halfway between center and edges comes out clean.  Cool.

Green Bean Casserole I am only going to assemble this dish on Wednesday, minus the french fried onions.  It will be baked on Thursday.  This is my version of the recipe.

3 cans French style green beans, drained
¾ cup milk
1 can of cream of mushroom soup
1/8 teaspoon pepper
1 can (2.8 oz) French Fried Onions

Combine all ingredients except 1/2 can French Fried Onions; pour into a 1 1/2 quart casserole.  Bake uncovered at 350 degrees for 30 minutes or until heated through (may take longer if refrigerated before putting in oven).  Top with remaining onions.  Bake, uncovered 5 minutes or until onions are golden.

Make Ahead Mashed Potatoes-I am making this on Wednesday.  This is a family staple and a must have.  Even though this recipe is for 12 people, my family of 6 devours all of these potatoes in one sitting.

5 pounds of baking potatoes
1-8 oz. package cream cheese, softened
1-8 oz. carton sour cream
1 teaspoon salt
1 teaspoon dried parsley
½ teaspoon garlic powder
¼ teaspoon pepper
2 tablespoons butter cut up

Peel and quarter potatoes.  In covered large saucepan, cook potatoes in a moderate amount of boiling water for 20-25  minutes or until tender.  Drain and mash.  Add cream cheese to hot mashed potatoes and stir until combined.  Stir in sour cream, salt, parsley, garlic powder and pepper.  Spread mashed potatoes in a lightly greased 3 quart casserole.  Dot with butter; sprinkle with paprika.  Cover and chill in refrigerator for at least 6 hours or up to 24 hours.  May freeze at this point.  Thaw before baking.  To serve bake covered in 350 degree oven for 1 hour 20 minutes or until instant read thermometer inserted in center registers 165 degrees F.

Sweet Potato Rum Casserole Serve 6-  This is a family favorite.  Gotta have sweet potatoes on Thanksgiving!!  I will put this all together on Wednesday minus the marshmallows and bake it on Thursday.

3 large sweet potatoes, peeled, cooked and mashed
¼ cup and 2 tablespoons of butter, melted
½ cup firmly packed dark brown sugar
½ cup flaked coconut
½ cup coarsely chopped pecans
¼ cup dark rum
1 ½ teaspoons vanilla extract (use the real stuff, not imitation)

Combine first 7 ingredients, mixing well.  Spoon into lightly greased 1 1/2 quart casserole.   Bake uncovered at 325 degrees F for 45 minutes.  Arrange marshmallows on top and continue baking until marshmallows are lightly brown.

Pioneer Woman’s Dinner Rolls-I am starting these rolls on Wednesday too.

Cranberry Sauce-I just buy the canned whole berry type.  I gotta have cranberry sauce with my turkey!!!

Turkey-As for the turkey, I don’t go to any long lengths with the bird.  I took it out of the refrigerator to thaw on Saturday.  Thursday morning I will rinse it out, remove the giblets and put them in the refrigerator to cook later.  Sometimes I will put the giblets in the gravy.  Then I will put the turkey in my big roaster, drizzle some oil on top of the turkey and salt and pepper it.  Then cook it according to the directions.  It always turns out wonderful!!

Pumpkin Pie-Oh my I almost forgot the pumpkin pie.  I am making this on Wednesday too.  I just use the canned pumpkin on this and follow the label directions.  I use a frozen pie crust too!!

Stuffing and Gravy-I know this is probably naughty but I need a few short cuts as I don’t have a lot of time to cook.  I use packaged dry turkey gravy and I use Stove Top Turkey Dressing.  Hey, it works.  To tell you the truth my family likes it just fine and it saves me time in the kitchen.

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