Interesting recipes for thanksgiving?
I’m tire of the old plan boring thanksgiving dinner like turkey mash potatoes , sweet yams, blah blah. Dose anyone have interesting new thanksgiving dinner/ recipes i could try? I also like do something new with my sweet yams beside adding brown sugar and nuts or marshmallows.
thank you everyone. keep on posting.
rosemary turkey. this stuff will change your life! it’s really that good! but one thing you should stick to is the mash potatoes and gravy…it tastes lovely with this,
Ingredients
12 pounds whole turkey
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
Directions
Combine 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 the outside 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 according to the number of pounds your turkey weighs. This is usually 20 minutes per pound in a 325 degrees F (175 degrees C) oven. A meat thermometer inserted in the thigh should read 180 degrees F (82 degrees C) and the juices should run clear when pierced with a fork.
or fryed cajun turkey!
it’s great my dad would make it every year.
it’s dangerous but its worth it.
you need tony chachere’s turkey injector in creole butter,
tony chachere’s creole seasoning.
i’m not sure how he makes it, but i’m sure there’s a recipe some where.
rosemary turkey. this stuff will change your life! it’s really that good! but one thing you should stick to is the mash potatoes and gravy…it tastes lovely with this,
Ingredients
12 pounds whole turkey
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
Directions
Combine 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 the outside 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 according to the number of pounds your turkey weighs. This is usually 20 minutes per pound in a 325 degrees F (175 degrees C) oven. A meat thermometer inserted in the thigh should read 180 degrees F (82 degrees C) and the juices should run clear when pierced with a fork.
or fryed cajun turkey!
it’s great my dad would make it every year.
it’s dangerous but its worth it.
you need tony chachere’s turkey injector in creole butter,
tony chachere’s creole seasoning.
i’m not sure how he makes it, but i’m sure there’s a recipe some where.
References :
last thanksgiving.
"Scalloped Corn" – 4 servings
1 (10 oz.) pkg. frozen whole kernel corn; cooked and drained (or 16 oz. can whole kernel corn; drained)
( I use a one pound frozen bag)
1/4 cup chopped onion
1/4 cup chopped green pepper
2 tbsp. butter or margarine
2 tbsp. flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. dry mustard
Dash pepper
3/4 cup milk
1 egg; slightly beaten
1/3 cup cracker crumbs
1 tbsp. butter melted
Heat oven to 350* Cook and stir onion and green pepper in 2 tbsp. butter until onion is tender. Remove from heat; stir in flour and seasonings. Cook over low heat, stirring until mixture is bubbly. Remove from heat; gradually stir in milk. Heat to boiling, stirring constantly; boil an stir 1 minute. Stir in corn and egg; pour into ungreased 1-quart casserole.
Combine cracker crumbs and the 1 tbsp. melted butter; sprinkle evenly over corn mixture. Bake uncovered 30-35 minutes.
References :
my mom’s awesome Thanksgiving dinner!
I don’t have the recipe, but my Ex’s aunt once made us mashed potatoes with cream cheese. It was very rich (and unfortunately fattening) but extremely delicious! Maybe you can add some ingredients to your traditional recipes and mix it up a little? Good luck!
References :
I found this on About.com Southern Cooking:
I think it’s intriguing because of the addition of the apricots.
1 can (18 ounces) sweet potatoes, drained and cut into 1/2-inch thick slices
1 cup brown sugar, firmly packed
1 1/2 tablespoons cornstarch
1 teaspoon grated orange peel
1/4 teaspoon salt
1/8 teaspoon cinnamon
3/4 cup apricot nectar
1/4 cup warm water
2 tablespoons butter
12 apricot halves, canned or frozen, cut in quarters
1/2 cup pecan halves
Preparation:
Butter a 1 1/2-quart casserole. Arrange sweet potato slices in casserole. In a heavy saucepan, mix together the sugar, cornstarch, orange peel, salt, and cinnamon. Stir in apricot nectar and warm water. Cook and stir over medium-high heat until mixture comes to a full boil. Remove from heat and stir in butter and apricots. Pour over potatoes then sprinkle pecans over top. Bake at 375° for 25 to 30 minutes, until hot and bubbly.
Serves 6.
I usually add orange juice to my sweet potatoes.
A friend cubes them, adds carrots, cubed turnips and cubed beets, sprinkles Maple Syrup over the top and roasts them.
References :
pus sy + plate = DINNER
References :