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Whats your favorite Thanksgiving recipe?

Whats one of those recipes that you love but you generally only have around the holidays. I’m looking for some new recipes to try. Having thanksgiving dinner at my house this year and i’m looking for something new and delicious.

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12 Responses to “Whats your favorite Thanksgiving recipe?”

  1. UwillKnowWhatiThink said :

    usually turkey with seasoning then slice alittle bit of the skin and stick butter under it always good enougf for me. some greenbean cassorole, waldorf salad for starter. and pie for desert and your good to go.

  2. samcam said :

    This has become a favorite side dish on our Thanksgiving table. We love it!!

    If you’ve never heard of it…it’s probably going to sound nasty at first…. but it is so delicious!

    Pineapple Cheese Casserole

    3 (15 ounce) cans pineapple chunks
    2 1/2 cups shredded Cheddar cheese
    8 tablespoons pineapple juice
    8 tablespoons all-purpose flour
    1 cup white sugar
    30 buttery round crackers, crushed
    1/2 cup butter, sliced
    Preheat oven to 350 degrees F (175 degrees C).
    In a large bowl combine pineapple chunks, cheese, pineapple juice, flour and sugar. Spoon into a 9×13 inch baking dish. Top with crushed crackers and butter slices.
    Bake in preheated oven for 30 minutes.

  3. God'screationinthisworld said :

    Cornbread Dressing

    Take a extra big pan of cooked white cornbread, crumble it all up. Add a few sliced boiled eggs, 3 chopped celery sticks, 1 large onion, cooked chicken (to your liking), salt, pepper, and a good amount of sage. Mix it all together in a large bowl. Add chicken broth to the mixture until it it kind of soupy, but not too runny. Put in a large glass baking dish. Cook at 375 for an hour or until it is no longer runny and is set in the middle.

    It’s a Southern recipe that I was raised on. I make it all year round although my Mom doesn’t ever make it until Thanksgiving.

  4. anjalika said :

    turkey and pumpkin pie

  5. allmightyjaz said :

    I always get asked to make creamed onions!
    2 lbs of white boiling onions peeled ( put an “x” at the core end to prevent from falling apart) than boiled. A double batch of the “white sauce” recipe on the side of the cornstarch box. Very simple. put onions in casserole dish, pour white sauce over them, top with buttered cracker crumbs and bake at 350 for about 10-15 minutes.

  6. jplawson55 said :

    Paula Deen’s pineapple casserole

  7. Tom ツ said :

    I always have to have dressing (stuffing) no matter what. Honestly, if it was the only thing served (next to pie) I’d be happy

    This is the one I am making this year

    Sourdough-thyme dressing

    1 1-pound loaf sourdough bread, cut into 3/4-inch cubes
    1/4 cup extra virgin olive oil
    2 tablespoons unsalted butter
    1 large yellow onion, diced
    4 stalks celery, diced
    4 to 6 cloves garlic, minced
    1/4 cup minced fresh thyme
    1 tablespoon rubbed sage
    1 cup golden raisins
    3 large eggs
    2 3/4 cups chicken stock
    House salt
    Freshly ground black pepper

    Heat the oven to 350˚. Spread the bread cubes on a baking tray and bake for about 35 minutes, or until lightly toasted and dry.

    Meanwhile, heat a large, heavy sauté pan over medium heat until hot but not smoking. Add the oil and butter and swirl to coat the bottom of the pan. Add the onion and sauté for 6 to 7 minutes, or until soft. Add the celery and sauté for another 6 to 7 minutes, or until soft. Add the garlic, thyme, and sage and stir for a minute or so until fragrant. Remove from the heat and stir in the raisins and let cool.

    Butter a 9×13-inch baking dish. Lightly beat the eggs in a small bowl. Add the broth and stir to combine. Mix together the bread cubes, vegetable mixture, broth mixture, and a generous pinch of salt and pepper in a large bowl until all of the liquid has been absorbed.

    Transfer to the baking dish and cover tightly with foil. Bake for 40 minutes. Uncover, increase the temperature to 425˚, and bake for another 25 to 30 minutes, or until golden brown. Serve immediately or cover and keep warm for as long as an hour.

    Serves 8 to 10

  8. scentsnflavors said :

    179 Thanksgiving recipes – see link below

  9. yo said :


    pumpkin pie

    cranberry sause

    yams with marshmellows

    fruit salad

    apple pie

    green been salad

    whatever elce that happens to be a good idea for the year:)

  10. Meredith B said :

    Corn Pudding. It has fresh corn, whole milk, butter, salt pepper, and a few other ingredients (I’m not at home right now to get it). It cooks up and gets crispy on top and has as gel consistency with the corn. The best recipe I remember is from the Shakers which lived in Kentucky. Look up Shakertown corn pudding. Yum!

  11. Luv2Cook said :

    This is the stuffing I always bake for Thanksgiving.

    Three Onion Stuffing
    With Mushrooms, Sage & Thyme

    6 cups dried white bread
    4 cups day old corn bread
    2 medium sweet onions, diced(1 1/2 cups)
    1 large red onion, diced(1 1/4 cup)
    5 large shallots diced
    1 cup finely chopped celery
    1 stick unsalted butter
    1/4 – 1/2 cup olive oil
    1 teaspoon salt
    1 tablespoon pepper
    2 tablespoons minced garlic
    1 cup chopped crimini mushrooms
    1/2 cup chopped shitake mushrooms
    2 tablespoons chopped fresh thyme
    1 tablespoon chopped fresh sage
    1/2 cup chopped flat-leaf parsley
    2 large eggs lightly beaten
    2 – 3 cups chicken broth
    1/2 cup half & half

    Preheat oven to 325 degrees. In large mixing bowl, break bread into pieces, crumble corn bread, set aside.

    Melt butter in a large skillet over medium heat. Add 1/4 cup olive oil, all the onions and saute for 8 minutes. Add celery and garlic, saute 6 minutes. Season with salt & pepper. Cook longer if onions and celery are not soft.

    Remove from heat and sprinkle sage, thyme & parsley over mixture, place in bowl. Heat 1/4 cup olive oil in medium saute pan, add mushrooms and saute until a light golden brown, about 6 minutes. Add to onion mixture, stir.

    Add 2 cups of chicken broth and the half & half to the bread. Stir until liquid is absorbed. Check to see if bread is still hard, add additional chicken broth until bread mixture is moist. Stir in onion mixture.

    Pour into a buttered 13 x 9 glass baking dish. Cover with foil, bake 40 minutes. Remove foil bake 20 – 30 minutes until golden brown.

    We also make a bread called grape nut bread. Here is the link to that:

    Also a raspberry salad:

  12. Catherine said :

    tastes super good. how to EASILY deep fry a turkey!!
    really funny video and super helpful!


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