November 13, 2012

Thanksgiving Day Recipies

Rejoice in the loving company of your family, friends and loved ones and enjoy the tried and true thanksgiving day recipies we have been passing down from generation to generation.

masHed potatoes
greeN bean casserole
pumpKin pie
cranberry Sauce
apple pIe
thanksgiVing dressing with parsley, sage, and thyme
wInter salad with lemon poppyseed dressing
craNberry meetballs


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1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt
1.      Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
2.      Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
3.      In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
4.      Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.


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Original Recipe Makes 6
3 1/2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
5 large potatoes cut into 1-inch pieces
1/2 cup light cream
2 tablespoons butter
Generous dash ground black pepper
1.      Heat broth and potatoes in 3-quart saucepan over high heat to a boil.
2.      Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
3.      Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.
4.      For an interesting twist: Stir 1/2 cup sour cream, 3 slices bacon cooked and crumbled (reserve some for garnish) and 1/4 cup chopped fresh chives into hot mashed potatoes. Sprinkle with remaining bacon.

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Original Recipe makes 6 cups

2 (29 ounce) cans sweet potatoes
2 tablespoons butter
1 tablespoon lemon juice
1/2 (16 ounce) package gingersnap cookies
1 (16 ounce) package
1.      In a medium saucepan over medium heat, mix the sweet potatoes, butter and lemon juice. Break the gingersnap cookies into the mixture. Stirring occasionally, cook until thick, about 15 minutes.
2.      Cover the mixture with desired quantity of marshmallows. Remove from heat and cover 5 minutes, or until marshmallows have melted. Serve warm.

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Original Recipe Makes 6 Servings
1 (10 ounce) can condensed cream of mushroom soup
3 ounces processed cheese (i.e. Velveeta®), cubed
1 tablespoon real bacon bits
1 (4 ounce) can mushroom stems and pieces, drained
2 (15 ounce) cans cut green beans, drained
1 (2.8 ounce) can French-fried onions
1.      Preheat the oven to 325 degrees F (165 degrees C).
2.      Heat the undiluted cream of mushroom soup in a saucepan over medium heat. Stir in the processed cheese and bacon, and continue stirring until completely melted. Remove from the heat, stir in the mushrooms, then the green beans until evenly coated. Pour the mixture into a casserole dish, and top with the fried onions, leaving a 1 inch margin around the sides.
3.      Bake for 25 to 30 minutes in the preheated oven, until heated through and bubbly. Check near the end of cooking to make sure the onions aren't getting too brown.


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Original recipe makes 1-9 inch pie
1 medium sugar pumpkin
1 tablespoon vegetable oil
1 recipe pastry for a 9 inch single crust pie
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream
1.      Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
2.      In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
3.      Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.

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Original Recipe Makes 8-12
12 ounces cranberries
1 cup white sugar
1 cup orange juice
1.      In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.


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Original recipe makes 5 cups

1 1/4 pounds giblets and neck from turkey
1 cup chopped onion
1 cup chopped celery
1 pinch ground white pepper, or to taste
2 (1.2 ounce) packages dry turkey gravy mix
3 (14.5 ounce) cans chicken broth, or more as needed
1 3/4 cups turkey drippings
1/4 cup quick-mixing flour
1/2 cup milk (optional)
1.      Remove the wrapping, and place the giblets and turkey neck into a large saucepan with onion, celery, white pepper, and turkey gravy mix. Pour the chicken broth over the mixture, bring to a simmer over medium-low heat, and simmer for 30 minutes. Remove the turkey liver and set aside. Allow the stock to simmer for 2 1/2 more hours. Stock should equal about 3 cups; add more chicken broth if necessary. Remove the giblets and chop them if you want to put them back into the gravy. Chop the liver if desired. Strain the stock into a saucepan; discard bones and spent vegetables.
2.      When the turkey is finished roasting, pour the drippings into a fat separator or bowl, and skim off the fat. In a bowl, whisk the quick-mixing flour with the pan drippings until smooth, then whisk the flour mixture into the stock. Bring the gravy mixture to a simmer over medium heat, whisking constantly, and add the chopped giblets, if desired.


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Original recipe serves 8
3/4 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon lemon zest
7 cups thinly sliced apples
2 teaspoons lemon juice
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie
4 tablespoons milk (optional)
1.      Preheat oven to 425 degrees F (220 degrees C).
2.      Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.
3.      Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
4.      Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
5.      Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.


Original recipe makes 10 cups

1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes
4 tablespoons butter
2 onions, diced
2 celery stalks, diced
1/4 cup minced fresh parsley leaves
1 teaspoon dried sage, rubbed between fingers
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups low-sodium chicken broth
2 large eggs
1.      Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.
2.      Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.


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Original recipe makes 12


1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
4 ounces shredded Swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 apple - peeled, cored and diced
1 pear - peeled, cored and sliced

1.      In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
2.      In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.


Original recipe makes 6 to 8 serving

2 lbs ground beef
1 cup bread crumbs
2 eggs, beaten
2 tablespoons soy sauce
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/3 cup ketchup
1 (16 ounce) can jellied cranberry sauce
1 (18 ounce) bottle barbecue sauce
2 tablespoons brown sugar
1 tablespoon lemon juice
1.      Preheat oven to 350 degrees F. (175 degrees C).
2.      Mix together the hamburger, bread crumbs, eggs, soy sauce, pepper, garlic powder and ketchup. Form into small balls and bake for 30 minutes.
3.      In a saucepan over low heat, combine the cranberry sauce, barbecue sauce, brown sugar and lemon juice. Simmer and stir until smooth. Add meat balls and simmer for I hour. Serve warm.


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Original recipe makes 12


1 1/2 pounds ground sage pork sausage
4 onions, chopped
2 stalks celery, chopped
6 cups crumbled cornbread
6 cups cubed soft white bread
1 cup chicken broth
2 eggs, lightly beaten
2 teaspoons poultry seasoning
1 teaspoon steak sauce
1 tablespoon salt
1.      Place the sausage in a skillet over medium heat. Cook, breaking sausage apart with a fork, until evenly brown. Set aside, reserving pan drippings.
2.      Mix onions and celery into skillet, and cook in the pan drippings until browned. Drain remaining drippings.
3.      In a large bowl, toss together the sausage, onions and celery, cornbread, white bread, broth, and eggs. Mix in poultry seasoning, steak sauce, and salt. Stuff turkey just before roasting.

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