Thanksgiving Recipes

[UHadMeAtWooHoo]

Share your favorites and traditions...

I found this recipe for Thanksgiving bread that looks pretty good...

Ingredients:

4 medium eggs
3 cups sugar
2 cups cooked pumpkin
1 cup vegetable oil
4 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
2 cups cranberries
Directions:

1) Preheat oven to 350°F. Lightly grease two loaf pans.

2) Beat eggs and sugar together in a large bowl. Add pumpkin and oil; beat until well mixed.

3) In a separate large bowl, sift together flour, pumpkin pie spice, baking soda, and salt. Add to pumpkin mixture; beat until just mixed. Gently fold in cranberries.

4) Spoon mixture into prepared loaf pans. Bake 60 minutes, until a toothpick inserted in the middle of each loaf comes out clean. Allow to cool in pans 10 minutes; remove from pans and cool completely on wire racks.

[Freebird]

I love pumpkin bread, but I usually cheat and get the Trader Joe's mix...ooops!! LOL

I am going to experiment by making a pumpkin cheesecake -- I've found a few different recipes that look interesting.

Does anyone have a good recipe for stuffing that does NOT go in the turkey? We do our turkey a different way (rotisserie) so it can't get stuffed. I have a few recipes for oven-baked stuffing but am still looking for the gold standard!

[UHadMeAtWooHoo]

Here's a southern style cornbread stuffing recipe that sounds yummy. I'm no help for the traditional as I've gotten so lazy I usually just doctor up Stove Top

This savory cornbread dressing includes celery, diced apple, green onions, fresh sage, and browned sausage. This is a delicious dressing to prepare for your Thanksgiving dinner.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:

1 pan baked cornbread, crumbled
6 slices bread, torn into small pieces
1 pound pork sausage
6 tablespoons butter
2 cups chopped apple
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green onion
2 tablespoons fresh finely chopped sage or 2 teaspoons dried rubbed sage, or to taste
1 teaspoon dried leaf thyme
1/2 teaspoon dried leaf marjoram
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons chopped fresh parsley
1 1/2 to 2 cups chicken broth

Preparation:
Combine the cornbread and bread in a large bowl. Toss with the sage, thyme, marjoram, salt, pepper, and parsley.

Heat oven to 375°. Grease and flour a 9x13-inch baking dish.

In a large skillet, brown the sausage. Remove the sausage and set aside. Add butter to the skillet and cook the apple, onion, and celery until softened. Add the green onion and cook for 1 minute longer. Stir the mixture into the bread and herb mixture. Add 1 1/2 cups chicken broth and gently stir. Add more chicken broth, as needed, to make a moist -- not mushy -- mixture.

Cover tightly with foil and bake for about 30 to 40 minutes.
Serves 8 to 10.

[Legacy]

Don't forget the secret ingredient that Taylors grandmother put in her dressing: the plastic bread tie, and cambell soup labels in the gravy! love that story!