What are some great Thanksgiving recipes to help me cook my first Thanksgiving dinner?
Herb Butter Roasted Turkey
1 (14 pound) turkey
1/2 teaspoon salt
1/4 teaspoon ground pepper
Herb Butter:
1 cup butter, softened
1 tablespoon fresh thyme
1 tablespoon fresh sage
2 tablespoons flat leaf parsley
1 tablespoon fresh chives
1 teaspoon fresh rosemary, chopped
Preheat the oven to 425 degrees F.
Remove giblets and neck from the cavity of the turkey. Rinse and dry bird. Fold wing tips behind the turkey. Season the cavity with salt and pepper.
Combine butter and fresh herbs.
Starting at the neck end of the turkey, loosen the skin by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. Rub two-thirds of the herb butter over the entire breast. Tie drumsticks in front.
Place the bird on a rack in a roasting pan breast-side up; cover loosely with a foil tent. Place bird in oven and decrease the temperature to 350 degrees F. Bake 3 to 3 1/2 hours.
Melt remaining herb butter. Remove foil tent from turkey during the last 45 minutes of baking and baste once with melted butter.
The turkey is done when the thigh meat reaches an internal temperature of 180 degrees F and the breast meat reaches an internal temperature of 170 degrees F. When the turkey is done, remove from the oven; let stand 30 minutes before carving.
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Corn Bread Dressing
1 (16 ounce) package dry corn bread mix
2 tablespoons butter
1/2 cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste
Prepare the dry corn bread mix according to package directions. Cool and crumble.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch baking dish.
In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.
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Classy Green Bean Casserole
3 (14.5 ounce) cans French cut green beans, drained
1 cup sour cream
1/2 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup coarsely crushed buttery round crackers
1 tablespoon butter, melted
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the green beans, sour cream, condensed soup, salt and pepper. Spoon into a 2 quart casserole dish. Stir melted butter into the crushed crackers, then sprinkle over the top of the casserole.
Bake for 30 minutes in the preheated oven, until lightly browned and bubbly
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Best Mashed Potatoes
1 pound Yukon Gold potatoes
1/2 cup butter
2 cups Parmesan cheese
1 cup chopped fresh chives
1 1/2 cups cream cheese
1/2 medium head garlic, peeled and minced
salt and pepper to taste
Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.
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my family likes this
Baked Corn
3 eggs
1-14 ¾ ounce Can Cream Style Corn
1-14 ounce can Eagle brand sweetened milk (low fat or fat free is OK)
Salt & Pepper to taste
1 Tablespoon corn starch
Separate the eggs and mix all ingredients except egg whites. Beat the egg whites until frothy but not stiff. Fold egg whites into the mixture. Place in a covered 1.6 liter – 2 qt. casserole dish, bake at 350 covered for 30 minutes, remove cover and bake 30 minutes more.
References :
I am a true Southern Girl born and raised in Mississippi. Every holiday my mama makes my favorite dish called Hot Pepper grits. Sounds crazy I know but it is amazing! You just get quacker quit grits and make however much you need. Then you will add cheese (hot pepper cheese, Monterrey Jack, sharp etc) add milk to thin it out (not to much though just enough to make it not to thick not to thin) back in the oven til the top is a light brown color. Hope you enjoy.
References :
Herb Butter Roasted Turkey
1 (14 pound) turkey
1/2 teaspoon salt
1/4 teaspoon ground pepper
Herb Butter:
1 cup butter, softened
1 tablespoon fresh thyme
1 tablespoon fresh sage
2 tablespoons flat leaf parsley
1 tablespoon fresh chives
1 teaspoon fresh rosemary, chopped
Preheat the oven to 425 degrees F.
Remove giblets and neck from the cavity of the turkey. Rinse and dry bird. Fold wing tips behind the turkey. Season the cavity with salt and pepper.
Combine butter and fresh herbs.
Starting at the neck end of the turkey, loosen the skin by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. Rub two-thirds of the herb butter over the entire breast. Tie drumsticks in front.
Place the bird on a rack in a roasting pan breast-side up; cover loosely with a foil tent. Place bird in oven and decrease the temperature to 350 degrees F. Bake 3 to 3 1/2 hours.
Melt remaining herb butter. Remove foil tent from turkey during the last 45 minutes of baking and baste once with melted butter.
The turkey is done when the thigh meat reaches an internal temperature of 180 degrees F and the breast meat reaches an internal temperature of 170 degrees F. When the turkey is done, remove from the oven; let stand 30 minutes before carving.
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Corn Bread Dressing
1 (16 ounce) package dry corn bread mix
2 tablespoons butter
1/2 cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste
Prepare the dry corn bread mix according to package directions. Cool and crumble.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch baking dish.
In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.
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Classy Green Bean Casserole
3 (14.5 ounce) cans French cut green beans, drained
1 cup sour cream
1/2 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup coarsely crushed buttery round crackers
1 tablespoon butter, melted
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the green beans, sour cream, condensed soup, salt and pepper. Spoon into a 2 quart casserole dish. Stir melted butter into the crushed crackers, then sprinkle over the top of the casserole.
Bake for 30 minutes in the preheated oven, until lightly browned and bubbly
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Best Mashed Potatoes
1 pound Yukon Gold potatoes
1/2 cup butter
2 cups Parmesan cheese
1 cup chopped fresh chives
1 1/2 cups cream cheese
1/2 medium head garlic, peeled and minced
salt and pepper to taste
Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.
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References :
I made my first full thanksgiving 2 years ago, I went with alot of the same recipes my mother made when I was growing up…
but if you go to recipes.com there are alot of different recipes just for thanksgiving
References :
Really great, that I answered on another is cherry jello, then add pomegranate to it. SOOO good.
References :
I’ve been using this recipe ever since it aired on Good Morning America back in 2001. It’s a keeper!
Midwest Sausage and Dried Cherry Stuffing
Ingredients
6 cups country style white bread, cubed and toasted
1 pound bulk pork sausage
1 stick of butter
2 chopped onions
4 ribs of chopped celery
2 1/2 tablespoons of crumbled sage leaves
1 1/2 teaspoons crumbled thyme leaves
1 cup dried cherries (purchase them dried)
1 cup toasted and chopped walnuts
1 cup of chicken stock (canned)
salt and pepper (to taste)
Directions
1. Toast the 6 cups of bread cubes for 10 – 15 minutes in a 325 degree oven until golden. Transfer toasted cubes into a large bowl.
2. In a skillet, sauté the sausage, until brown. Drain grease and transfer it the bread bowl.
3. In the same skillet, using 1 stick of butter, sauté all of the vegetables for 10 minutes, until soft. Remove vegetables and place in bowl.
4. Now, in your bowl, combine the sausage, vegetables, cherries breadcrumbs and the rest of the ingredients EXCEPT for the chicken stock. Mix the ingredients until well combined.
5. Now add just enough chicken stock to moisten the bread mixture. You do not want it soaking wet.
6. If packing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fastening with a skewer. If not, lightly pack stuffing into a large, shallow stoneware-baking dish.
7. If you bake the stuffing inside the bird, roast the bird at 325 degrees for 15 minutes per pound, or until the temperature of the bird reaches 180 degrees and the juices run clear when thigh is pierced with fork. * If you back in a separate dish, drizzle the stuffing with a little bit of stock (do not soak). Cover and bake at 325 degrees for 20 to 30 minutes. Uncover and bake for an additional 10 minutes.
References :
http://www.wchstv.com/gmarecipes/midwestsausagecherrystuff.shtml
This recipe is very simple, quick and delicious!!! Check it out.
http://www.associatedcontent.com/article/1186628/broccolicorn_casserole_an_easy_and.html?cat=22
Good luck with cooking your first Thanksgiving meal!!
References :
found on associatedcontent.com
i made this as my 1st thanksgiving turkey last yr, and it was easy, came out perfect, and everyone loved it… enjoy =)
Maple-Roasted Turkey with Sage Butter
Ingredients
* 1 sticks unsalted butter, softened to room temperature
* 1/4 bunch fresh sage, finely chopped
* Kosher salt and freshly ground black pepper
* 1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
* 8 strips bacon
* 1/2 cup maple syrup
* 2 tablespoons hot water
Directions
Preheat the oven to 350 degrees F and remove the top rack of the oven.
Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it’s totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven.
In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with Turkey Gravy.
References :
http://www.foodnetwork.com/recipes/tyler-florence/maple-roasted-turkey-with-sage-butter-recipe/index.html