Answers to Everyday Questions : What was your favorite dish/recipe this Thanksgiving Day?

What was your favorite dish/recipe this Thanksgiving Day?

7 Responses to “What was your favorite dish/recipe this Thanksgiving Day?”

1. Tad said :
   November 25th, 2010 at 8:10 pm

   My stuffing was very good! I just used a couple loaves of white bread (torn into pieces). I browned a thing of sage sausage and let chopped onion and celery simmer in butter and chicken broth until tender then I combine everything and added more chicken broth until it was the desired texture. Then I baked it in a casserole dish for a half an hour.
2. lrd00a said :
   November 25th, 2010 at 8:38 pm

   Twice baked potato casserole

   10 large russet baking potatoes (about 7 pounds total)
   8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
   1 cup sour cream
   1/2 cup heavy cream
   2 teaspoons salt
   1 1/2 teaspoons freshly ground black pepper
   3/4 pound bacon, cooked until crisp and crumbled
   1/2 pound sharp white Cheddar, cut into 1/2-inch cubes
   3/4 pound mild Cheddar, grated (3 cups)
   1/2 cup finely chopped green onions
   3 eggs, lightly beaten
   Directions
   Preheat the oven to 400 degrees F.

   Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.

   When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.

   Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.

   Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.
3. sweetroll said :
   November 25th, 2010 at 8:56 pm

   I have cooked A LOT of turkeys throughout the years. I’m talking 20+ and for some reason, this one looked like it could have come from a magazine. I brined it as in the last 5 years or so with no change to the recipe, used the same roaster from the 40’s, same stuffing etc.
   What I did do was not let anyone talk me out of keeping the lid on during the last hour of cooking. Instead of a pale, but still delicious bird, we had a crispy skinned, moist and super flavorful bird. I wanted to take a picture but I was busy making gravy, pulling the rest of the hot stuff from the oven/microwave, pouring wine, getting more serving spoons…
4. Dottie R said :
   November 25th, 2010 at 9:24 pm

   My favorite recipe is the same one for over 40, maybe 50, years! My grandmother’s recipe for Cranberry Salad. Not only do I now make it every year, but all of my cousins do as well as my nieces and nephew don’t consider Thanksgiving without this.

   CRANBERRY SALAD (Grandmother McClure)
   Grind together & boil 5 minutes:
   1 package cranberries (12-16 oz)
   2 oranges (including rind)
   2 C sugar
   Combine:
   2 small pkg. lemon or orange jello
   2 C boiling water
   Combine cranberry mixture and jello.
   Cool, then Add:
   1 C chopped nuts
   1 C chopped celery
   Pour into mold(s). Refrigerate until set.
5. Judy said :
   November 25th, 2010 at 9:40 pm

   •Cinnamon Apple Cranberry Sauce
   •
   •2 cups cranberry juice
   •1 (6-ounce) bag sweetened dried cranberries
   •1 cinnamon stick, broken in half
   •1 cup sugar
   •2 Gala apples , peeled, cored and diced
   •2 teaspoons corn starch
   Directions
   In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.
   Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
   Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.

   Pumpkin Cheesecake
   1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
   1 cup canned pumpkin
   1/2 cup sugar
   1/2 tsp. pumpkin pie spice
   1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
   1 HONEY MAID Graham Pie Crust (6 oz.)
   Make It
   BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.
   SPOON cream cheese mixture into crust.
6. smdiner said :
   November 25th, 2010 at 9:49 pm

   Baked turkey, rice and gravy, collard
   greens, macaroni and cheese, cornbread, barbecue pig,
   stuffing, applesauce, apple pie, pecan pie, and carrot
   and chocolate cake

   Sweet Potato Casserole, mix butter, cinnamon and sugar together, mix half with potatoes, then pour on top with nuts 15 mins 350F
   Easy Pumpkin Muffins – Cake mix, can of pumpkin, mix with a little cinnamon and nuts/chocolate chips and bake at 350F 10 mins, (I think, been a while since I’ve made it, sounds too good to be true but it works)
   Mac and cheese with crumble bacon and crushed crackers
   fry some mushrroms and onions and add to your mashed potatoes
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   CARAMEL PECAN TURTLE PIE

   1 bag (14 oz.) vanilla caramels
   1/2 c. butter
   1/2 c. heavy whipping cream
   2 c. pecan halves, toasted
   1 chocolate graham cracker pie crust

   TOPPING:

   1/3 c. chocolate chips
   2 tbsp. butter
   2 tbsp. heavy whipping cream
   2 tbsp. light corn syrup
   1/2 tsp. vanilla

   For decoration: 1 cup heavy whipping cream, whipped to soft peaks.
   Filling:

   1. Put caramels, butter and cream in a medium size saucepan. Cook over low heat, stirring often with a whisk until caramels and butter melt. Remove from heat and whisk until completely smooth. Stir in pecans.

   2. Pour into pie crust. Cover with plastic lid and chill 3-4 hours until cooled and firm.

   3. Topping: Stir chocolate chips and butter in a small saucepan over low heat until melted and smooth. Remove from heat and stir in cream, corn syrup and vanilla until blended. Pour over pie. Chill at least 1 hour.

   4. Just before serving, decorate tops with dollops of whipping cream
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   Pineapple Cheesecake
   —————————CRUST——…
   1 1/2 c Graham cracker crumbs
   2 tbsp Sugar
   3 tb Margarine or butter; melted

   ————————–FILLING—–…
   19 oz Cheese, cream; softened
   1 c Sugar
   1/4 ts Vanilla
   3 Eggs

   —————————GLAZE——…
   2 cups of crush pineapple
   1/2 c Sugar
   2 tb Cornstarch
   1 tsp gellatin
   3 TB lemon

   Pre-heat oven to 350øF.

   CRUST: Stir together graham cracker crumbs and sugar. Mix in butter
   thoroughly and press into a 9″ springform pan. Bake 10 minutes. Cool.
   Reduce oven temperature to 300øF.

   FILLING: Beat cream cheese in a large mixing bowl. Gradually add
   sugar, beating until fluffy. Add vanilla. Beat in eggs
   one at a time. Pour into shell. Bake 1 hour or until center is firm.
   Let cool in 25 mins.
   Chill 3 hours.

   GLAZE: Mix sugar ,pineapple,lemon . Cook in midium, stirring constantly and boil for 5 mins and add the (mix with 2 tbsp water ) corn starch gellatin then add it. Continue stir until the juice looks clear thats means the corstarch done.
   Let it cool for 4 minutes and then pour it on the cheesecake evenly…Let it chill for 2 hours or more….
   ____________________________________________________________

   Kings Arms Tavern Sweet Potatoes

   3-pounds sweet potatoes
   ¾-cup light brown sugar, packed divided
   3-tablespoons butter
   5 teaspoons cinnamon
   ½-teaspoon nutmeg
   ¼-teaspoon salt
   1-cup milk

   Preheat oven to 400º
   Grease 1½ quart casserole
   Cook sweet potatoes in boiling salted water until done; drain peel and mash them.

   Stir in all the remaining ingredients except 2 tablespoons of sugar.

   Turn the mixture in to prepared casserole and sprinkle with remaining sugar.

   Bake at 400º for 30 minutes.

   **************************************…
   Pumpkin Roll

   This moist rolled-cake has a rich cream cheese filling. Serve it cold.

   3/4 cup all-purpose flour
   1 cup white sugar
   1 teaspoon baking soda
   2 teaspoons pumpkin pie spice
   1 cup pumpkin puree
   3 eggs
   1 teaspoon lemon juice
   2 tablespoons confectioners’ sugar

   1 (8 ounce) package cream cheese, softened
   1/4 cup butter
   1 teaspoon vanilla extract
   1 cup confectioners’ sugar

   Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13 inch jelly roll pan or cookie sheet.
   In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
   Bake at 375 degrees F (190 degrees C) for 15 minutes.
   Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.

   Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
   When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

   ____________________________________________________________
7. Alikochic said :
   November 25th, 2010 at 10:08 pm

   Pecan pie!