First time prepairing Thanksgiving dinner?

Can you help me find good recipes for turkey, side dishes, and deserts?

I used to go to my grandmas for Thanksgiving. But she died in April. I got custody of the two children she was raising. I want to plan a wonderful Thanksgiving dinner for them. Do you think you can help me? Do you know of any good websights or books?

last thanksgiving was my first time preparing thanksgiving dinner and i found a lot of wonderful recipes from paula deen on foodnetwork. of course at the time it was what they were showing the few weeks before thanksgiving and i also bought her magazine. my familys best food memory of thanksgiving last year was the pineapple upside down biscuits , also a paula deen recipe! ive listed it below for you. good luck and so sorry that you lost your grandma! best wishes to you and yours this holiday season!

Pineapple Upside-Down Biscuits Recipe

1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)

Preheat the oven to 400 degrees F.
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

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12 Responses to “First time prepairing Thanksgiving dinner?”

  • jsfnita says:

    I don’t have the best recipes but I do know you should write out a schedule as what to cook when. It is just easier that way.

    I just put my turkey in the turkey tin plate cover it with seasonings and chicken brothe and wrap tight in aluminum foil to keep the juice in. Follow the instructions for cooking time per pound.
    Usually buy a honey baked ham pre-made
    green bean caserole
    -4 cans green beans- whichevr style u like, drained
    -2 cans cream of mushroom soup
    -french’s onion chips (save half for topper)
    mix together- bake for about 10 minutes on 375 then cover with onion chips
    I like to make brownies with 2 boxes they are thick and yummy. shows alternate recipe on box I like traditional fudge by pillsbury
    References :

  • Samantha says:

    http://www.allrecipes.com has a lot of good recipes. You can search by different dishes you want to make and read feedback from other people who have tried them as well.
    References :
    http://www.allrecipes.com

  • donna p says:

    this sounds gross…but when all concocted….it is awesome…everytime i go for dinner and need to bring a dish they always ask for this
    vegetable caserole
    1 pkg of mixed veggies
    8oz of velveta chopped
    8ox of hellmans mayo
    a few tablespoons of diced onion and celery

    cook veggies on stove top…drain…pour into cheesey mayo bowl…mix till cheese starts to melt….pour into caserole dish crumble town house crackers on top…..
    and pour all around a few tbls of melted butter…
    back till it is toasted on top…cheese has melted and bubbly…usually a half hour at 350…
    References :

  • Sarah P says:

    One thing that my mom taught us to do when you cook your turkey to make the skin really yummy is to rub margarine or butter all over it and then put your seasonings on it. That makes the skin so good!
    References :

  • Jilian says:

    Fun! No matter what happens, cooking Thanksgiving is always an adventure…but it doesn’t have to be a scary one!

    Go to Food Network.com to use their food calculators; one tells you what size turkey to buy for the amount of guests you’ll have, the other tells you how long it will cook. Also, the butcher at the meat department can help you out. It’s his job! Ask as many questions as he has answers for! I’ve found some really good tips out this way.

    Purchase the turkey frozen at least 4 days before and thaw depending on size of turkey…generally 3 days in the refrigerator!

    I always prep the pies the day before and the chopped veggies either the day before or two days before. Don’t worry about taking shortcuts either! Use packaged gravy and stuffing, it’ll help with the timing of it all. I would even consider packaged mashed potatoes for your first time at Thanksgiving.

    Above all, remember that even though it’s stressful, it really isn’t about the food, it’s about family. So if the meal flops, laugh about it with the kids and enjoy a great meal at someone else’s expense. (ie: Grocery Store Deli, Denny’s…etc.) Good Luck!
    References :

  • secretkessa says:

    Sure, here are some good recipes:

    ARTICHOKE DIP

    1 cup mayonnaise
    1 cup Heinz chili sauce
    4 cloves garlic, minced
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    dash of cayenne pepper

    This is a sauce for dipping artichoke leaves in, but also works well for some other vegetables, such as carrot and celery sticks.
    Combine mayonnaise and Heinz chili sauce, adjusting quantities until a pretty pink color is attained, approximately a 50-50 ratio. Add seasonings to taste. Use sauce to dip the meaty ends of the artichoke leaves before eating.

    NON-ALCOHOLIC HOLIDAY PUNCH

    1/2 c. sugar
    1 1/2 c. water
    1/4 tsp. cloves
    1/4 tsp. cinnamon
    1/8 tsp. nutmeg
    1/8 tsp. salt (optional)
    4 c. cranberry juice or sweet cider
    2 c. pineapple juice

    In 3 quart saucepan, combine ingredients and bring to a boil. Add fruit juices. Serve hot. Makes 2 quarts.

    PUMPKIN CUSTARD PIE

    2 c. pumpkin (Libby’s)
    1 sm. tsp. salt
    2 eggs
    1 c. sugar
    1 tsp. cinnamon
    1 qt. milk
    3 heaping tbsp. flour
    1 lg. tbsp. cornstarch
    4 tbsp. melted butter

    Bake in preheated 425 degree oven for 15-20 minutes. Reduce heat to 350 degrees for about 30 minutes, or until knife comes out clean when tested. Top with whipped cream when served. Makes 2 deep dish pies.
    Tip: I usually put unbaked pie shell in 425 degree oven several minutes before pouring in custard. This keeps pie shell from becoming soggy.

    CHOCOLATE ICEBOX PIE

    1/2 pint whipping cream
    10 oz. Hershey’s Almond Chocolate Bar
    6 T. water
    8 inch graham cracker crust pie shell

    Melt chocolate bar in water over low heat stirring frequently. Remove from heat and allow to cool.
    Meanwhile, whip cream until it forms peaks. When chocolate mixture is cooled, gently fold in the whipped cream. Turn into pie crust and refrigerate until ready to serve, or at least 2 hours.

    BAKED ACORN SQUASH WITH APPLE STUFFING

    1 med. acorn squash
    2 sm. apples, unpeeled, diced
    2 tbsp. diced celery
    2 tsp. minced onion
    2 tsp. butter, melted
    2 tbsp. water
    Dash of salt

    Preheat oven to 400 degrees.
    Cut squash in half. Remove seeds. Place cut side down on baking sheet sprayed with vegetable pan spray.

    Combine apples, celery, and onion. Add butter and water. Put in small baking dish. Cover.

    Bake squash and apple stuffing for 45 minutes or until tender. Remove from oven.

    Salt squash. Fill with apple mixture.

    MARSHMALLOW SWEET POTATO CASSEROLE

    8 med. sweet potatoes
    2 tbsp. butter
    1/2 c. hot milk
    1/2 tsp. salt
    1/2 tsp. cinnamon or nutmeg
    1/4 tsp. paprika
    1 c. chopped walnuts
    1/2 lb. marshmallows

    Cook sweet potatoes until tender. Remove skins and mash. When smooth, beat in butter, milk, salt, spices. Beat well. Fold in walnuts and turn into buttered baking dish. Top with marshmallows and bake at 350 degrees until marshmallows puff and become golden brown.

    SMOKED BUTTERFLIED BREAST OF TURKEY

    1 (10-pound) turkey breast (bone in)
    2 cups firmly packed brown sugar
    2 cups hot water
    1 1/2 cups coarse salt
    2 1/2 quarts cold water
    2 tsps peppercorns
    5 large bay leaves
    3 large cloves garlic, halved
    2 cups Chablis or other dry white wine

    To bone turkey breast, place skin side down, on a work surface. Hold a small, very sharp knife parallel to the work surface and slide it under the small bones at the "tail-end" lobes of the breast. Slice outward, using a sawing motion and keeping knife next to the bones; lift off bones. Slice down and around breastbone, keeping as close to bone as possible. Pick up by the loosened bone to slice under breastbone next to turkey skin.
    Combine brown sugar, hot water and salt in a very large mixing bowl, stirring until sugar dissolves. Stir in next 4 ingredients. Submerge turkey breast in brine; cover and refrigerate overnight, turning occasionally.

    Remove turkey from brine and rinse thoroughly with cold water; pat dry. Discard brine solution.

    Prepare charcoal fire in smoker according to manufacturer’s instructions. Let burn 10 to 15 minutes. Sprinkle about 2 cups soaked and drained wood chips over hot charcoal. Place water pan in smoker, and pour in wine. Add enough hot water to fill pan.

    Place turkey breast on food rack, and cover with smoker lid; smoke about 3 hours and 45 minutes, refilling water pan with additional water, if needed. (Time may vary with outdoor temperature and individual smoker.) Let stand at least 15 minutes before carving; or cool to room temperature, wrap well and chill. Yield: 20 servings.

    NOTE: Brining adds to the authenticity of the flavor but is not absolutely necessary. The turkey is soaked overnight in a salt water solution that includes seasonings. If you choose to omit brining, season the turkey with salt, pepper, garlic and herbs.)

    CRANBERRY SAUCE SALAD

    1 c. orange juice
    1 (3 oz.) pkg. orange Jello
    1 c. nut meats
    1 c. cranberry sauce, cut into cubes
    1 c. whipped cream

    Heat orange juice to a boil. Add Jello, stir to dissolve and let jell a little. Add nut meats and cranberry sauce. Fold in whipped cream. Refrigerate.

    HONEY, CORN, WHEAT BREAD

    4 cups stone ground whole wheat
    2 cups King Arthur bread flour
    2/3 cup coarse ground corn meal
    2 heaping tablespoons dry yeast
    4 tablespoons vital wheat gluten
    1 1/2 cups warm water (120 degrees)
    3/4 cups milk
    2/3 cups honey
    2 tablespoons white sugar
    2 tablespoons canola oil
    1 teaspoon salt

    We use a Kitchen-Aid mixer set on 2.
    In mixer bowl add first 5 ingredients, mix together. In separate bowl mix last 6 ingredients.

    Slowly mix liquid into dry while mixer is running, mix for 3-5 minutes. Add white flour 1 cup at a time allowing flour to mix in, mix for 8-10 minutes after all flour is in the bowl.

    Let rise for at least 1 hour or until doubled in size. Divide into equal parts and put in greased (Liquid spray) pans.

    Bake at 375 for approximately 28 minutes or until golden brown.

    GREEN GRAPE TURKEY SALAD

    3 c. diced, cooked turkey
    1 c. sliced celery
    1 c. cooked rice
    1 c. green grapes
    1 c. mayonnaise
    3 tbsp. lemon juice
    1 tsp. salt
    Dash of cayenne pepper

    Combine all ingredients. Chill. Serve with cranberry sauce. Serves 6.
    References :

  • Joanne A. W says:

    Sit down and make a list such as:

    Turkey (no need to stuff the turkey if you don’t want to).
    Dressing (Stove Top Dressing in a box is easy to make).
    Gravy (make it, or buy it in a jar).
    Sweet potatoes (maybe – S&W canned is good).
    Vegetable.
    Cranberry sauce (comes in a can).
    Black olives/green olives (comes in jars and cans).
    Deviled eggs (maybe)
    Pie (buy a frozen pie and defrost the day before).
    Milk/tea/water.

    Work from this list. Most everything except the turkey can be made the day before.

    Most of all, have fun. Don’t forget to turn on the Macy’s parade for the kids.
    References :

  • musicimprovedme says:

    Rachael Ray did an hour special of her 30 minute meals show. They play it every year (several times) and there are probably at least 2 episodes. In case you don’t know, RR takes traditional, often slow cooked recipes and reworks them to cook faster, often times it is just shortcut ingredients like pre cut produce, or smaller quick cook cuts of meat or stovetop prep instead of oven. Another of her important strategies is layering her cooking tasks (a basic skill in itself but she has perfected it) so that everything that takes longest is started first.

    Sorry to hear about your loss. I lost my mom this year too so holidays will be hard for me too.
    References :

  • ll2 says:

    In addition to the recipes mentioned above, I’d recommend checking out the Thanksgiving issues of magazines that ought to be coming out soon…I’d look for Martha Stewart’s magazine, Southern Living, Good Housekeeping, etc. and you’ll find wonderful recipes and decorating tips for making this Thanksgiving dinner fabulous. Good luck!
    References :

  • pregnant! says:

    last thanksgiving was my first time preparing thanksgiving dinner and i found a lot of wonderful recipes from paula deen on foodnetwork. of course at the time it was what they were showing the few weeks before thanksgiving and i also bought her magazine. my familys best food memory of thanksgiving last year was the pineapple upside down biscuits , also a paula deen recipe! ive listed it below for you. good luck and so sorry that you lost your grandma! best wishes to you and yours this holiday season!

    Pineapple Upside-Down Biscuits Recipe

    1 (10-ounce) can crushed pineapple
    1/2 cup packed light brown sugar
    1/4 cup (1/2 stick) butter, at room temperature
    10 maraschino cherries
    1 (12-ounce) package refrigerated buttermilk biscuits (10 count)

    Preheat the oven to 400 degrees F.
    Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.
    References :
    paula deen / foodnetwork.com

  • Special K says:

    If you have no experience with cooking turkey, I suggest you buy the cooking bags to roast your turkey in. You just take out your innereds, wash and pat dry, throw salt and pepper in with a tbsp. of flour and follow cooking time directions and ignore till its time. Buy a packaged gravy and mix in the juices from the turkey after its cooked for better flavor. Mashed potatoes are easy, and pick a easy veggie, like peas or something. Stuffing is easy too, follow the box recipe, Mrs. Culbertson’s, I think it is is the best. You can always throw in some of your own bread too for more of a homemade taste. Anything you can make the day before, like the potatoes, and stuffing, I would, just warm up, as the timing is the hardest part of a lovely meal. Good luck. I forgot dessert; pies are a must of course. Buy a frozen ready made crust and Libbys pumpkin pie is always easy to follow. Or just buy one at a local dinner.
    References :

  • mochalashaye says:

    um i really don’t know good recipes but i know u can make mac and cheese , sweet potatoes , for deserts u can make some cheese cake and cake and or cup cakes
    References :
    ~ME~

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Thanksgiving Centerpiece

Set your table and set the mood for your Thanksgiving Dinner with this lovely floral Thanksgiving Cornucopia Centerpiece.

This natural cornucopia is filled with a profusion of autumn-hued blooms, including Sunflowers, Asiatic Lilies, and Roses, and then accented with flowers in a medley of seasonal accents such as Wheat Stems and Huckleberry. The flowers will arrive spilling forth from the cornucopia, symbolizing nature's abundance.

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