thanksgiving ecookbook
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Preparing a Thanksgiving FeastA Collection of Classic Recipes and More!
Photo courtesy of istockphoto.com
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Table of Contents
Holiday Beverages.....................................................................................3-6Thanksgiving Punch
Spicy Ginger Tea
Hot Spiced Cranberry CiderPumpkin Smoothies
Feast Starters............................................................................................7-11Pumpkin Soup
Baked Apples with Feta and ThymeZippy Cranberry Cheddar Spread
Pumpkin Dip
Cream of Roasted Walnut Soup
The Turkey.............................................................................................12-17Rosemary Roasted Turkey
Apple Cinnamon Glazed Turkey
Savory Roasted Turkey
Crockpot Turkey BreastHerb-Roasted Turkey
Deep Fried Turkey
Classic Side Dishes.................................................................................18-30Classic Turkey StuffingSweet Potato Crisp
Green Bean CasseroleHoliday Sweet Potato BakeCornbread Stuffing
Spiced Up Baked Acorn Squash
Festive Cranberry Stuffing
Rice Noodle BakeRoasted Honey Carrots
Stuffed Pumpkin
Spicy CranberriesThanksgiving Day Sausage Stuffing
Easy Cranberry Sauce
There’s Always Room for Dessert........................................................31-36Pumpkin Pie CookiesPumpkin Bread
Sugarless Pumpkin Pie
Pumpkin CheesecakeCranberry Nut Fudge
Pumpkin Fudge
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Holiday BeveragesWhether serving these during your feast, or during Thanksgiving day, this list of
Thanksgiving-inspired drinks is sure to put you in the holiday mood!
Thanksgiving Punch
This is a fun beverage to serve at your large family gathering. It's especially great for kids
because it's non-alcoholic.
Ingredients
2 qts. cranberry juice, chilled
1 can frozen pink lemonade concentrate
1 qt. ginger ale
Directions
In a large punch bowl pour the cranberry juice. Stir in the frozen lemonade, stirring until
dissolved. Just before serving, add the ginger ale.
Yield: 12 cups
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Spicy Ginger Tea
Cinnamon, cloves and ginger make a spicy mix and a slice of orange sweetens the day.
Ingredients
4 ginger tea bags, any brand
2 3-inch pieces of cinnamon stick 8 whole cloves
6 C. boiling water
2 orange slices4 tsp. sweetener, honey or sugar
Directions
Place tea bags, cinnamon sticks, cloves, ginger and sweetener into a large teapot. Pour
boiling water over and allow to steep 3 minutes. Remove tea bags and allow to sit 5minutes. To serve, pour tea into mug and float a quarter slice of orange in each cup.
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Hot Spiced Cranberry Cider
Make some memories with the aromas of cinnamon, clove and lemon, mingled with hotapple cranberry cider. It's a large recipe, so feel free to scale back ingredients as needed.
Ingredients
2 quarts apple cider
6 C. cranberry juice1/4 C. packed brown sugar
4 cinnamon sticks
1 1/2 tsp. whole cloves1 lemon, thinly sliced
Directions
In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves
and lemon slices. Bring to a boil, reduce heat, and simmer for 15-20 minutes. With aslotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.
Yield: 25 servings
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Pumpkin Smoothie
Serve this decadent drink as part of a Thanksgiving feast.
Ingredients
1/2 C. pumpkin3/4 C. milk or vanilla yogurt
1/4 tsp. cinnamon1/8 tsp. nutmeg
2 tsp. brown sugar
4 ice cubeswhipped cream (optional)
sprinkles (optional)
Directions
Place all ingredients in a blender. Blend until smooth. Pour into 2-3glasses. Serve with a small amount of whipped cream on top. You mayalso add orange sprinkles if you like.
Yield: 2-3 servings
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Feast Starters (Appetizers)Now, to begin your feast, you must start out strong. Serve up some warm creamy soup, or
offer some pumpkin dip or baked apples. Take advantage while people are still somewhat
hungry!
Pumpkin Soup
Serve this pretty soup at the beginning of an autumn meal or at the Thanksgiving feast.
Ingredients
8 oz. can of cooked pumpkin
1 C. of milk
1 tsp. canola oil1 tsp. sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
Directions
Stir and heat on medium/low until warmed through.
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8
Baked Apples with Feta and Thyme
A delicious, unusual dessert OR appetizer using fruit, cheese, and a little seasoning.
Ingredients
3 small to medium cooking apples2 tsp. snipped fresh thyme
1 C. apple cider or apple juice1/3 C. raisins and/or dried cherries
2 oz. feta cheese, crumbled (1/2 C.)
2 tsp. olive oilApple cider or apple juice
Directions
Preheat oven to 350 degrees. Cut apples in half lengthwise and cut out the core to make a
deep well. Sprinkle cut side of apples with 1 tsp. of the thyme. Place apple halves, cutside down, in a 2-qt. rectangular baking dish. Pour apple cider over apples in baking dish.Bake, covered, for 25 minutes.
Meanwhile, combine the raisins, feta cheese, and remaining thyme. Toss mixture witholive oil. Remove apple from oven and turn them cut side up. Spoon apple cider in
bottom of dish over apples. Spoon mixture into centers of apple halves; Mound filling as
needed. Bake apples, uncovered, about 5 minutes more or until the filling is just heated
through. Transfer apple halves to serving platter. Strain juices through a strainer linedwith 100-percent-cotton cheesecloth, if desired. Measure juices. If necessary, add enough
apple cider to make 3/4 C. Bring to boiling in a small saucepan over high heat. Continue
boiling about 10 minutes or until mixture is reduced to 1/4 C. and slightly thickened.Spoon over apple halves to serve.
Yield: 6 servings.
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9
Zippy Cranberry Cheddar Spread
This zesty spread is a holiday hit! It's easy to make and tastes even better the day afteryou make it. Serve with crackers or slices of baguette. This spread is zippy, so if you
don't like spice, reduce cayenne and dry mustard by half.
Ingredients
1 8 oz. pkg. cream cheese, softened2 C. shredded sharp Cheddar cheese
2 Tbs. milk
1/4 tsp. mustard powder1/4 tsp. cayenne pepper
2 Tbs. chopped dried cranberries
Directions
In a medium bowl, mix together the cream cheese, Cheddar cheese and milk until well-blended. Season with mustard powder and cayenne pepper, then mix in dried cranberries.Use immediately, or refrigerate for up to 3 days.
Yield: 24 servings
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Pumpkin DipIf you have ever wanted pumpkin pie for an appetizer, this is perfect!
Ingredients
8 oz. cream cheese at room temperature
2 C. powdered sugar14 oz. pumpkin puree
1/2 tsp. cinnamon
1/2 tsp. orange extractGingersnap cookies
Directions
In a food processor, combine powdered sugar and cream cheese. Blend until smooth. Add
the pumpkin puree along with the cinnamon and the orange extract. Blend until smoothand creamy. Place several gingersnap cookies in a plastic bag and crumble them using arolling pin. Sprinkle the gingersnaps over the pumpkin dip. Serve with gingersnap
cookies.
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Cream of Roasted Walnut Soup
This beautiful creamy, velvet, nutty, rich soup is wonderful by itself or served with agrilled salmon steak with herb salad.
Ingredients
1 C. walnuts, chopped (or blended in food processor)
2 C. chicken stock 2 C. Half & Half
2 Tbs. olive oil
2 Tbs. butter1/4 C. sweet onion, chopped
2 Tbs. garlic, finely chopped
1/4 C. flour
1 tsp. lemon juice2 scallions, chopped
Salt and pepper to taste
Directions
In an 8-qt. sauce pan, put chicken stock into pan on medium heat. In skillet, get pan hotand put walnuts in for about 3 minutes. Remove them and set aside. Add olive oil, sweet
onions and garlic and cook until tender. Add butter and melt to a light yellow color. Add
flour (be sure to coat all flour with oil and butter), add Half & Half slowly, making sure
to whisk at the same time. Add walnuts back to cream mix. Remove from heat. Addlemon juice to chicken stock. Add chicken stock slowly (chicken stock should almost be
at a boil), while whisking. Return to heat for thickening, and add salt and pepper to taste.
Top with scallions and serve with crusty bread.
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The Turkey (Main Course)There’s no getting around it: Thanksgiving feasts require a great big turkey for their
main course. Here is a whole slew of ways to prepare your bird with all sorts of flavors
from herbs to apples!
Rosemary Roasted TurkeyMoist and flavorful, you can also use this recipe for Cornish game hens, chicken breasts
or roasting chicken. Select a turkey sized according to the amount of people you will beserving.
Ingredients
3/4 C. olive oil
3 Tbs. garlic2 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh basil
1 Tbs. Italian seasoning1 tsp. ground black pepper
Salt to taste
1 12 lb. whole turkey
Directions
Preheat oven to 325 degrees. In a small bowl, mix the olive oil, garlic, rosemary, basil,Italian seasoning, black pepper and salt. Set aside. Wash the turkey inside and out; pat
dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by
slowly working your fingers between the breast and the skin. Work it loose to the end of
the drumstick, being careful not to tear the skin.
Using your hand, spread a generous amount of the rosemary mixture under the breast
skin and down the thigh and leg. Rub the remainder of the rosemary mixture over theoutside of the breast. Use toothpicks to seal skin over any exposed breast meat. Place the
turkey on a rack in a roasting pan. Add about 1/4-inch of water to the bottom of the pan.
Roast in the preheated oven 3-4 hours, or until the internal temperature of the birdreaches 180 degrees.
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Apple Cinnamon Glazed Turkey
This is a recipe that you'll love to bring to the Thanksgiving table. The sweet glaze addthe perfect amount of flavor to the turkey.
Ingredients
10 apple-cinnamon herbal tea bags
1 C. boiling water2 C. corn syrup
2/3 C. brown sugar
1 small turkey or large turkey breast (about 5 lb.)1 tsp. olive oil
Directions
Preheat oven to 325 degrees. Place tea bags in a cup and pour in boiling water. Steep tea
for 4 minutes. Remove tea bags and combine liquid with corn syrup and brown sugar in asmall saucepan. Mix well and bring to boil. Follow the cooking directions for the turkey,basting several times using the apple-cinnamon glaze while cooking.
Yield: 20 servings
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Savory Roasted Turkey
This seasoning rub and stuffing is the perfect preparation for the holiday bird or ananytime family feast.
Ingredients
1 Tbs. Italian Seasoning
2 tsp. Seasoned Salt1 tsp. dry ground mustard
1 tsp. garlic powder
½ tsp. black pepper1 turkey (about 12 lbs.) fresh or frozen, thawed
2 bay leaves
2 stalks celery
1 onion, quartered1 small orange, quartered
1 to 2 Tbs. olive oil
Directions
Preheat oven to 325 degrees F. Combine first 5 ingredients; set aside. Wash turkey andremove giblets. Place turkey on a rack in shallow baking pan. Sprinkle 2 tsp. of seasoning
mixture inside the turkey. Stuff bay leaves, celery stalks, onion and orange inside turkey.
Rub oil and remaining seasoning mixture over entire surface of turkey. Loosely tent with
foil. Bake 3 ½ to 4 hours or until meat thermometer reads 180 degrees F. in thigh. Basteseveral times with pan juices. Remove foil during the last 30 minutes of cooking.
Serves 10 to 12.
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15
Crockpot Turkey Breast
Starting off with frozen turkey, this recipe is a snap to prepare and results in a very moistmeal.
Ingredients
1 (6-6 1/2-lb). turkey breast, frozen
2 tsp. vegetable oilsalt and black pepper, to taste
1 med. onion
4 cloves garlic
Directions
Rinse the turkey and pat it dry with paper towels. Rub the turkey all over with the oil.Sprinkle the breast lightly with salt and pepper to personal preference. Place the breast,
meaty side up, into a 5-quart slow cooker. Peel the onion, cut it into quarters, and placethe pieces around the edges of the pot. Peel the garlic cloves and place them around thesides of the cooker. Cover the cooker and cook the breast on low for 9 hours, or until a
meat thermometer registers 170 degrees. Remove the breast from the cooker and let the
bird stand at least 10 minutes before slicing. (The internal temperature will continue torise while the bird is standing.) Discard the vegetables in the cooker. Serve half the breast
sliced, preferably without the skin.
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16
Herb-Roasted Turkey
Whether it's Thanksgiving or not, this turkey recipe is simple and delicious! Usingrosemary, sage and apples gives it fabulously sweet, herbed flavor.
Ingredients
1 whole 12-14 lb turkey
1/2 C. rosemary sprigs, fresh1/2 C. sage leaves, fresh
1 apple, quartered
1 stalk celery, halved1 onion, halved
1/2 C. butter, melted
Directions
Remove giblets and neck from turkey; reserve for other uses if desired. Rinse turkey withcold water and pat dry. Loosen skin from the turkey breast a bit not totally detaching.Place rosemary and sage under skin then smooth skin over herbs and back into place.
Place apple celery and onion into the neck cavity.
Place the turkey breast side up on a rack in a shallow roasting pan and brush with melted
butter. Cover turkey loosely with a "tent" of aluminum foil. Bake at 325 degrees until
meat thermometer registers about 180 degrees. This should take from 3 1/2-4 hours but
begin checking after 3 hours. Remove turkey and let stand 15 minutes before carving.Serve with gravy.
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17
Deep Fried Turkey
If you are in the mood for some real good home cookin’ then this is the recipe for you!
Ingredients
3 gallons peanut oil for frying, or as needed1 12-lb. whole turkey, neck and giblets removed
1/4 C. Creole seasoning1 white onion
Directions
In a large stockpot or turkey fryer, heat oil to 400 degrees. Be sure to leave room for the
turkey, or the oil will spill over.
Layer a large platter with food-safe paper bags.
Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning overturkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil
can flow freely through the bird.
Place the whole onion and turkey in drain basket. The turkey should be placed in basket
neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the
temperature of the oil at 350 degrees, and cook turkey for 3 1/2 minutes per pound, about
45 minutes.
Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the
thickest part of the thigh; the internal temperature must be 180 degrees. Finish drainingturkey on the prepared platter.
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Classic Side DishesIf you’re going to have a legitimate feast, you need a whole bunch of side dishes to go
along with your turkey. Choose at least 3 or 4 of these classics: stuffing, cranberry sauce,
sweet potatoes, and more!
Classic Turkey StuffingAlways make at least double the stuffing you need for the turkey and cook the extra
stuffing in a casserole dish. For an extra taste delight, sprinkle some of the turkey juice orcanned broth over the stuffing.
Ingredients
1/4-C. butter
2 garlic cloves, minced1 C. fresh mushrooms, chopped
1 large onion, finely chopped
1 C. celery, finely chopped1/4-C. bacon bits
4 C. multigrain bread, dried and cut into 1/2 inch cubes
1/4-tsp. salt
1/4-tsp. pepper1/4-tsp. paprika
2 Tbs. poultry seasoning
1/4 tsp. dried oregano2 Tbs. dried parsley
1 1/4 C. chicken or vegetable broth
Directions
Brown garlic in butter. Add mushrooms and sauté. Add the rest of the vegetables and
cook until they begin to soften. Stir bacon bits into mixture, then lower heat to mediumand add bread cubes and seasonings. Continue cooking for approximately 5 more minutes
stirring continuously. Add hot vegetable stock and mix well. Cover and cook over low
heat for at least 30 minutes, stirring frequently, until bread cubes have broken down. (Thesecret to a good turkey stuffing is in the slow cooking and the frequent stirring). 3 - 4 C.
of stuffing
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19
Sweet Potato Crisp
This festive dish is perfect for your holiday table! Cinnamon, apples, sugar and
cranberries will make this a family favorite in no time.
Ingredients
1 8-oz. pkg. Philadelphia cream cheese, softened1 40-oz. can cut sweet potatoes, drained
3/4 C. firmly packed brown sugar, divided
1/4 tsp. ground cinnamon1 C. chopped apples
2/3 C. chopped cranberries
1/2 C. flour
1/2 C. old-fashioned or quick-cooking oats, uncooked1/3 C. cold butter or margarine
1/4 C. chopped Planters pecans
Directions
Preheat oven to 350 degrees. Beat cream cheese, sweet potatoes, 1/4 C. of the brownsugar and cinnamon with electric mixer on medium speed until well blended. Spoon into
1 1/2-qt. casserole dish; top with apples and cranberries. Mix flour, oats and remaining
1/2 C. brown sugar in medium bowl; cut in butter until mixture resembles coarse crumbs.
Stir in pecans. Sprinkle over fruit mixture. Bake 35-40 minutes or until heated through.
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20
Green Bean Casserole
A classic recipe that's a breeze to put together.
Ingredients
2 cans green beans1 can cream of mushroom soup
6 slices of Velveeta cheese1 can French fried onions
Directions
Preheat oven to 350 degrees. In a 9 x 13-in. cake pan, mix the green beans, cream of
mushroom soup, Velveeta cheese, and half the French fried onions. Put mixture in oven
for 30 minutes or until cheese melts. Sprinkle remaining French-fried onions on top of casserole; continue baking for an additional 5 minutes or until French fried onions are
browned. Serve hot.
Yield: 6 to 8 servings
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21
Holiday Sweet Potato Bake
Your family will gobble up this tried and true Thanksgiving bake.
Ingredients
4 C. mashed cooked sweet potatoes (about 3 large)1/2 C. margarine, softened
3 eggs1 tsp. vanilla extract
1 Tbs. lemon juice
1 C. sugar1/2 C. evaporated milk
1 tsp. cinnamon
1/2 tsp. salt
1/2 C. chopped pecans1/2 C. flaked coconut
2 C. miniature marshmallows
Directions
Preheat oven to 350 degrees. Combine sweet potatoes and margarine in a large bowl; mixuntil well blended. Add eggs, vanilla, lemon juice, sugar, evaporated milk, cinnamon and
salt; mix well. Stir in pecans and coconut. Grease a large baking dish. Spoon sweet potato
mixture into prepared baking dish. Bake sweet potato mixture for 20 minutes or until
heated through. Arrange marshmallows over top. Bake for about 3 minutes or untilmarshmallows are puffed and golden brown.
Yield: 6 Servings
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22
Cornbread Stuffing
You'll love this tasty stuffing with garlic and sage all on its own.
Ingredients
1 1/2 oz. softened butter2 C. chopped onions
1 C. chopped celery2 Tbs. chopped garlic
1 tsp. black pepper
1/2 tsp. rubbed sage12 oz. crouton bread cut into 1x2-inch pieces
2 1/2 C. cold chicken or turkey stock
1 skillet Bandera cornbread
Directions
Heat butter on medium heat until melted. Add onions, celery and garlic and cook for 2minutes. Add black pepper and sage. Continue to cook until vegetables are tender.
Remove from heat and allow to cook thoroughly. Mix together cooled/sautéed vegetables
with cornbread and crouton bread. Add stock. Carefully mix until combined. Add to abuttered baking dish. Dot with softened butter. Cover with foil. Bake for approximately
10 minutes at 350 degrees. Remove foil and bake for an additional 5 minutes.
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23
Spiced Up Baked Acorn Squash
A simple and delicious way to prepare squash.
Ingredients
6 whole acorn squashes3/4 tsp. cinnamon
3/4 tsp. ginger3/4 tsp. mace
6 Tbs. butter or margarine, melted
1 Tbs. cider vinegar6 Tbs. maple syrup
Directions
Preheat oven to 350 degrees. Split each squash in half lengthwise; scoop out and discard
seeds and fiber from centers. Slice a thin piece from each bottom so they will rest flat inthe pan. Place squash in a shallow baking dish. Mix spices together and sprinkle oversquash. Mix melted butter with vinegar; drizzle over squash. Add 1/2 Tbs. maple syrup to
each cavity. Cover dish with foil and bake for 1 3/4 hours. Remove foil; baste. Return to
oven for 10 minutes.
Yield: 12 servings
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24
Festive Cranberry Stuffing
Perfect for your next Thanksgiving!
Ingredients
1 14-oz. can chicken broth (1 3/4 C.)generous dash of black pepper
1 stalk celery, coarsely chopped (about 1/2 C.)1/2 C. fresh or frozen cranberries
1 small onion, coarsely chopped (about 1/4 C.)
4 C. herb seasoned stuffing
Directions
Mix broth, black pepper, celery, cranberries and onion in medium saucepan over highheat. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are
tender. Add stuffing. Mix lightly.
Yield: 5 Servings
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25
Rice Noodle Bake
This is a great recipe for a crowd. It's very habit-forming, you can't just have one serving.It is always at hit at family dinners. It is very easy to make and freezes and reheats well.
Ingredients
2 sticks margarine
8 oz. fine noodles, yolk free2 C. brown Minute Rice
1 envelope dry onion soup mix
1 tsp. soy sauce6 C. water
1 8-oz. can sliced water chestnuts, drained
1 8-oz. can sliced mushrooms, drained
Directions
Preheat oven to 350 degrees and spray PAM on a 13x9-inch pan. Melt margarine in alarge frying pan and lightly brown the uncooked noodles. Pour into the pan, along with
any margarine. Add all other ingredients and stir. Bake uncovered for 45 minutes.
Yield: 12 Servings
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26
Roasted Honey Carrots
Brown sugar and honey are great flavoring for carrots.
Ingredients
1 Tbs. firmly packed brown sugar2 Tbs. butter or margarine
2 Tbs. honey4 C. baby carrots
2 Tbs. water
salt and pepper if desired
Directions
Heat oven to 400. Stir together brown sugar, butter, and honey in a small bowl untilsmooth; set aside. Place carrots and water into an ungreased 13x9 baking dish. Cover
with aluminum foil and bake for 30 to 35 minutes or until carrots are fork tender.Increase oven temperature to 450. Remove aluminum foil and stir in butter mixture.Continue baking for 10 minutes, stirring occasionally, until carrots are glazed and just
begin to brown.
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27
Stuffed Pumpkin
A fantastic fall dish with lots of yummy ingredients! A beautiful presentation!Ingredients
1 8-10 inch pumpkin
1 C. cranberries1/2 C. dates
1/3 C. walnuts1 C. tart apples, cored and chopped
1/4 C. brown sugar
1 tsp. cinnamon1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. nutmeg
1 tsp. lemon rind, grated1 Tbs. orange rind, grated
Directions
Cut top off the pumpkin and save. Scoop out inside. Combine all ingredients and fill
pumpkin. Bake without top for 45 minutes at 350 degrees. Place top on pumpkin and
continue baking for 30 minutes. Serve warm.
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28
Spicy Cranberries
This recipe is about 100 years old and very delicious. A simple sauce for Thanksgiving orany other time of year.
Ingredients
4 C. cranberries
3 C. sugar2 C. water
1-2 Tbs. ginger
1 tsp. cinnamon1/4 tsp. cloves
Directions
Cook everything but the berries for 5 minutes, and then add the berries. Cook until they
pop, about 10 minutes.
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29
Thanksgiving Day Sausage Stuffing
The Thanksgiving day feast is not complete without the perfect stuffing. This one iseasily adaptable to your taste.
Ingredients
1 lb. bulk breakfast sausage
3/4 C. finely chopped onion1 1/2 C. finely chopped celery
1 C. (combined) margarine and drippings from sausage
8 C. bread cubes5 tsp. poultry seasoning
1/4 tsp. ground black pepper
Directions
Cook sausage. Drain. Melt margarine. Add enough to sausage drippings to make 1 C.Sauté onions and celery in margarine/dripping mixture until onion is tender. Do notbrown. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes,
poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. Stuff turkey. You
can also omit the sausage, increase the bread cubes to 9 C., and add a tsp. or two of salt.You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When
cooking extra stuffing in the oven, place in a buttered casserole dish, and place in a pan
of hot water. Cover and baste with turkey drippings occasionally.
Yield: 12 servings
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30
Easy Cranberry Sauce
When you don't have all day to slave away in the kitchen, but you want to put somethingnice on the table for the holiday, try this quick and delicious sauce.
Ingredients
24 oz. fresh or frozen whole cranberries (washed and picked over)
2 C. sugar2 C. water
2 whole cinnamon sticks
Directions
Mix sugar and water in a saucepan. Stir to dissolve sugar and add cinnamon sticks. Bring
to boil, add cranberries, return to boil, reduce heat. Boi,l while gently stirringoccasionally, for 10 minutes or until the berries begin to pop. Remove from heat. Cool
completely at room temperature and refrigerate.
Yield: about 4 1/2 C.
Cranberry Tips:* When washing, look for bright, plump cranberries and pick out any soft, crushed, or
shriveled berries.
* Peak season is September through December.
* Fresh cranberries will keep in the refrigerator for 4-8 weeks.* You can freeze fresh cranberries for longer storage.
* You can substitute frozen cranberries in most recipes calling for fresh.
* Do not wash cranberries until ready for use, as moisture will cause quicker spoilage.* When the recipe says "cook until the cranberries pop", don't expect popcorn. This
simply means the berry's outer skin will expand until it bursts
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31
There’s Always Room for DessertLet’s face it. At this point, everyone is way too full for dessert, but you’re going to serve it
anyway, and lots of it for that matter. Try out one, or all of these recipes for a feast
finisher your guests will remember! There’s always room for pumpkin pie!
Pumpkin Pie CookiesAn unusual twist on a traditional holiday treat. And, a healthy option for dessert.
Ingredients
1 1/2 C. healthy butter such as Smart Balance1 C. Splenda
3 eggs
1 15 oz. can pumpkin1 Tbs. ground cinnamon
1/2 tsp. ground nutmeg
1 1/2 tsp. vanilla extract3 C. all-purpose flour
1 1/2 tsp. baking powder
Craisins and toasted pecan pieces
Directions
Grease cookie sheets and preheat oven to 350 degrees. Mix butter and Splenda withmixer until well mixed. Add eggs, pumpkin, spices, vanilla. Sift dry ingredients together
gradually add to pumpkin mixture, mixing by hand. Mix in Craisins and pecans. Drop
onto cookie sheets bake 10-15 minutes or until slightly browned.
Yield: Over 3 dozen cookies.
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32
Pumpkin Bread
Delicious pumpkin flavor, whatever the occasion. Plus, the recipe makes 3 loaves for lotsof company!
Ingredients
1 15-oz. can pumpkin puree
4 eggs1 C. vegetable oil
2/3 C. water
3 C. white sugar3 1/2 C. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon1 tsp. ground nutmeg
1/2 tsp. ground cloves1/4 tsp. ground ginger
Directions
Preheat oven to 350 degrees. Grease and flour 3 7x3-inch loaf pans. In a large bowl, mix
together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl,
whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the
dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick
inserted in center comes out clean.
Yield: 3 loaves
My Recipe Notes:
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33
Sugarless Pumpkin Pie
This pie recipe couldn't be easier and ensures that everyone will be able to have a slice of pie at Thanksgiving – even the sugar-free eaters.
Ingredients
1 9-inch baked pie shell
2 sm. boxes sugar-free instant vanilla pudding2 C. milk
2 C. plain canned pumpkin (not pumpkin pie mixture)
1/4 tsp. nutmeg1/4 tsp. ginger
1/2 tsp. cinnamon
Directions
Blend all ingredients in blender until smooth. Pour into baked pie shell and chill untilready to use.
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34
Pumpkin Cheesecake
This homemade pie is creamy and sweet with a bit of spice to make it just perfect. Add itto your Thanksgiving table and make it a family tradition.
Ingredients
Crust:
30 gingersnap cookies (1 1/2 C. crumbs)1/2 C. pecans, toasted
1/4 C. packed light brown sugar
4 Tbs. unsalted butter, melted
Filling:
4 8-oz. pkgs. cream cheese, at room temperature
4 lg. eggs1 1/4 C. sugar
1 1/2 C. pumpkin puree, homemade or canned unsweetened puree1/4 C. heavy cream1 tsp. cinnamon
1/2 tsp. allspice
Directions
Preheat oven to 350 degrees. To prepare crust, finely grind cookies and pecans with the
brown sugar in a food processor. Add the melted butter and pulse until incorporated.Press mixture into the bottom and 2 3/4 inches up the sides of a 10-inch spring-form pan.
In a bowl of an electric mixer fitted with the whisk attachment, combine the creamcheese, eggs, and sugar and beat at medium speed until light and smooth (about 8
minutes). Transfer 3/4 C. of this mixture to a small bowl, cover, and refrigerate to use for
the topping. Add the pumpkin puree, cream, cinnamon and allspice to the remainingcream cheese mixture and beat until well combined.
Pour the filling into the prepared crust. Bake for about 1 hour and 15 minutes, until the
cheesecake puffs, the top browns, and the center moves just a little when jiggled.Transfer the pan to a cooling rack and let cool for 10 minutes. Run a knife between the
sides of the pan to release the cheesecake from the sides and let cool on the rack.
Remove the sides of the pan and set the cheesecake on a serving plate. Cover and
refrigerate for at least several hours, or overnight. Before serving, spoon the reserved
cream cheese mixture evenly over the top of the cheesecake.
Yield: 14 servings
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35
Cranberry Nut Fudge
This festive fudge makes a great holiday gift idea.
Ingredients
1 12-oz. pkg. fresh cranberries1/2 C. light corn syrup
2 C. white chocolate chips1/2 C. confectioners' sugar
1/4 C. evaporated milk
1 tsp. vanilla extract1/2 C. walnuts or pecans chopped
Directions
Line the bottom and sides of an 8-inch square pan with plastic wrap. Set aside. In a
medium saucepan, bring the cranberries and corn syrup to a boil on high for 5-7 minutes.Stir occasionally until the liquid is reduced to about 3 Tbs. Remove from heat.Immediately add the chocolate chips and stir until they are completely melted. Add
confectioners' sugar, evaporated milk, vanilla extract and nuts. Stir vigorously until the
mixture is thick and glossy. Pour into the pan. Cover and chill until firm.
My Recipe Notes:
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Pumpkin Fudge
This would put a smile on any children’s face. This is a great recipe for parties also. Thisrecipe is great to make with a friend, but can definitely be made solo.
Ingredients
3 C. granulated sugar
3/4 C. (1 1/2 sticks) butter1 5 1/3-oz. can (2/3 C.) evaporated milk
1/2 C. solid packed pumpkin
1 tsp. pumpkin pie spice1 -12 oz. package butterscotch morsels
1 7-oz. jar marshmallow creme
1 C. toasted pecans, chopped
1 tsp. vanilla extractcandy thermometer – a must for this recipe!
Directions
Butter a 13 x 9-inch pan. In a heavy saucepan, combine sugar, butter, milk, pumpkin and
spice. Cook over medium-high heat. Bring to a boil, stirring constantly until mixturereaches exactly 234 degrees (this is crucial), about 15-20 minutes. Remove from heat;
quickly stir in butterscotch morsels, marshmallow crème, nuts and vanilla. Mix until well
blended. Quickly pour into greased pan and spread evenly. Cool and cut into little
squares. Seal the candy in an airtight container and keep it at room temperature for up totwo weeks.
My Recipe Notes: