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Would you please share your best recipe for Thanksgiving?

We’d like a collection of your favorite recipe for one dish to serve at Thanksgiving. Do you have a special dish that is a big hit everywhere you go?

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10 Responses to “Would you please share your best recipe for Thanksgiving?”

  1. JB's Babygirl said :

    I make Paula Deen’s cornbread stuffing and it is amazing! However, I replace the poultry seasoning with a few seasoning packets from Chicken flavored ramen noodles and do not add any salt.

    Here it is:

  2. fishineasy said :

    You will never, ever want any other kind of dressing after you make and eat this. It is wonderful!

    Chicken and Cornbread Dressing
    1 large hen or chicken
    3 cups crumbled bread (day old)
    6 cups crumbled cornbread (not sweet)
    1 stick butter
    2 large onions, chopped
    1/2 cup green onion tops, chopped
    1/2 cup chopped bell pepper
    1 cup celery, chopped
    7 eggs (raw)
    2 cups milk (I use evap. milk)
    5 cans cream of chicken soup
    salt and pepper (I don’t salt, I use chicken bullion cubes adds more flavor to broth.) Preheat oven 375 degrees. Cook chicken until tender in seasoned water, then de-bone. In saucepan, combine 1 !/2 cups of the broth made from boiling chicken, onions,butter, celery and green bell pepper and bring to a boil. Reduce heat and simmer until vegetables are tender. In large mixing bowl mix chicken, breads, broth/vegetable mixture: add eggs, milk and salt and pepper. Mix well and bake in a large, greased baking dish. Bake 375 degrees for 45 minutes or until knife comes out of center clean. Serves 10 – 12.


  3. Gopher said :

    This is SOOOOOO Good!!!!!


    2 (20 oz.) cans crushed or tidbit pineapple, drained
    1 c. sugar
    3 tbsp. flour, blend flour and sugar together
    1 stick butter, melted
    8 oz. grated Cheddar cheese
    1 c. Ritz crackers, crushed

    Mix everything together, except cracker crumbs. Pour into casserole or Pyrex baking dish and bake 45 minutes in 300 degree oven. Sprinkle cracker crumbs on top. Leave in oven long enough to get hot.

  4. CheddarCheese said :

    Green Bean Casserole

    1 (10.75 ounce) can condensed cream of mushroom soup
    3/4 cup milk
    2 (9 ounce) packages frozen green beans
    1 1/3 cups French-fried onions
    ground black pepper to taste

    In a 1-1/2 quart casserole mix soup, milk, and pepper. Stir in beans and 2/3 cup french fried onions.
    Bake at 350 degrees F (175 degrees C) for 30 minutes or until heated through, stir. Top with remaining 2/3 cup of french fried onions. Bake 5 minutes more or until the onions are golden.

  5. Liv said :

    Ciabatta Stuffing with Chestnuts and Pancetta
    6 tablespoons (3/4 stick) butter
    8 ounces pancetta, cut into 1/4-inch dice
    2 large onions, finely chopped
    2 carrots, peeled and finely chopped
    3 celery stalks, finely chopped
    2 tablespoons chopped fresh rosemary leaves
    3 garlic cloves, chopped
    2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
    1/4 cup chopped fresh Italian parsley leaves
    1 pound day-old ciabatta bread, cut into 3/4-inch cubes
    2/3 cup freshly grated Parmesan
    1 cup (or more) canned low-salt chicken broth
    Salt and freshly ground black pepper
    2 large eggs, beaten to blend
    Preheat oven to 350 degrees F.

    Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.

    Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

  6. Sweet_Di said :

    my homemade spicy sausage stuffing
    I use hot sausage sage lawyers seasoned salt mrs dash’s seasoning onions and celery bread chicken broth i mix it all together then i stuff the turkey with it. My husband loves my stuffing .

  7. said :

    Sweet Potato Gratin

    1 garlic clove, minced
    3 tbsp. unsalted butter
    1 tbsp. flour
    1 c. heavy cream
    4 sweet potatoes (2 1/4 lbs.), peeled & cut crosswise into 1/4 inch thick rounds
    1/4 c. fine fresh bread crumbs
    1/4 c. Parmesan cheese

    In a small skillet cook the garlic in 2 tablespoons butter over low heat, stirring until it is softened, add flour and cook stirring for 3 minutes. Stir in cream and bring mixture to a simmer, stirring occasionally. Arrange potatoes in layers in a well buttered 11 1/2 inch gratin dish, seasoning them with salt & pepper. Pour cream mixture over them and bake in 325 degree oven for 1 hour or until potatoes are tender. Remove gratin from oven and sprinkle bread crumbs and Parmesan cheese on top. Drizzle with remaining 1 tablespoon melted butter. Bake in 325 degree oven for 15 minutes more. Put under preheated broiler about 4 inches from heat for 1 to 2 minutes or until top is browned.

  8. J P said :

    Green Bean Casserole


    If you like the traditional Green Bean Casserole prepared from canned goods, you’ll love this!

    1 Gallon water with 2 tablespoons salt
    1 pound Fresh Green Beans, trimmed and halved
    Boil until tender, drain and cool in cold water.

    2 large onions, sliced
    1/4 cup all purpose flour
    1 tsp salt
    2 Tbsp Bread Crumbs or Panko Flakes

    Mix dry ingredients in large bowl then toss with sliced onions. Spread on cookie sheet and bake at 475 degrees 30 minutes. Tossing and stirring every 10 minutes throughout cooking time.

    12 to 16 oz white button mushrooms, chopped.
    Heat 2 Tbsp butter or margarine in large frying pan and saute mushrooms with 1 tsp salt and 1/2 tsp black pepper. Cook about 5 minutes, add 2 cloves minced garlic, 1/4 tsp nutmeg. Sift 2 Tbsp flour over mushrooms, continue stirring about 2 minutes, till juices are dried up. Add 1 cup chicken broth stirring constantly for 1 minute, add 1 cup half and half or cream. Lower heat to simmer 5 to 7 minutes.

    Remove baked onions from oven and set oven to 400 degrees. Stir cooked green beans into mushroom sauce mix, scatter onions on top. Cook at 400 degrees about 15 to 20 minutes until browned and bubbling.

    Remove from oven and serve

  9. kookykoo said :

    I wash the turkey in and out and then do the final rinse in cognac, about 1 cup gets poured all over. I let it sit in the sink till the excess draines, then stuff with White Castle Stuffing.

  10. B-Notable said :

    Here are four of mine, all go over big!

    Traditional Green Bean Casserole (with a twist)

    Serves 6-8
    Prep time 20 mins.
    Cook time 45 mins.


    2 cans French style green beans, drained
    2 cans 10 ¾ oz cream of mushroom soup
    2 cups French fried onions, divided
    1 cups button mushrooms, sliced
    1 cup swiss cheese, grated
    ½ cup milk
    8 slices bacon fried and crumbled, divided
    1 small yellow onion, chopped
    3 cloves chopped garlic or ½ tsp. garlic powder
    1 tsp. curry powder
    1 tsp. salt
    ½ tsp. pepper

    In medium mixing bowl combine all ingredients except ½ of the bacon and 1 cup of the French fried onions. Mix well with spoon. Spoon mixture into 8x8x2 glass baking dish and cover with foil. Bake in preheated 350 degree oven on center rack for 30 minutes. Uncover and sprinkle remaining bacon and French fried onion over top and bake uncovered for an additional 15 minutes. Remove from oven and serve immediately.

    Recipe can be doubled and baked in a 9x13x2 glass baking dish.

    Heavenly Twice Baked Potatoes

    6 large baking potatoes
    ½ cup grated swiss or mozzarella cheese
    ½ cup cream, half and half or whole milk (more or less)
    ½ cup fresh grated parmesan or Romano cheese
    ½ stick real butter
    2 eggs separated
    1 tsp. salt
    ½ tsp cracked pepper
    3 cloves minced garlic or ½ tsp garlic powder
    ½ tsp paprika

    Cut an oval shape out of the top of the potatoes large enough to be able to scoop out the potato and refill later (most of the top). Carefully scoop the potato out of the skins and save the skins. In a large mixing bowl mash the potatoes with a fork, a potato masher or for best results I prefer to use a potato ricer (please don‘t use a mixer). To this add the grated swiss or mozzarella cheese, butter, egg yolks (save the egg whites for later) salt, pepper, garlic, ½ of the parmesan or Romano cheese and add cream, half and half or whole milk slowly to get the right texture (the potatoes should be pretty thick because the next step will thin them a little more.) Mix well with large spoon. Now in a mixing bowl beat the egg whites with an electric mixer on high to stiff peaks (a cool whip consistency). Carefully fold the egg whites into the mashed potatoes being careful not to mix to much (just until mixed throughout). Spoon the mashed potatoes back into the empty skins, don’t be shy here the skins should be overflowing! Top them with the remaining parmesan or Romano cheese, sprinkle on a little paprika and bake in a 350 F oven on middle rack for 30 minutes. Remove and serve immediately. Mmm Mmm good.

    These mashed potatoes are so light and fluffy they will melt in your mouth!

    Waldorf Salad

    In a large bowl combine 6 unpeeled golden and red delicious apples, cored and cubed, 1/2 bag mini marshmallows, 2 sticks of celery cut into 1/4″ slices, 1 cup raisins, 1 lb. green seedless grapes cut in half and 1/2 cup chopped pecans.(I don’t like walnuts)to this mix add one cup Miracle Whip (not mayo) fold in gently until all is covered. Optional: 1 1/2 cup mandarin orange pieces.

    Grandma’s Pork Dressing

    Prep time 40 minutes
    Cook time 40 minutes
    Serves 6-8
    Can be doubled if necessary

    2 lbs. ground pork
    6 slices thick cut Italian bread, crust removed dried overnight
    3 medium yellow onions, chopped
    1-2 Tbsp. dried thyme flakes or ¼ cup fresh thyme, to taste
    1 Tbsp. salt
    ½ Tbsp. black pepper

    Put pork and onion in large saucepan and add water to cover meat. Bring to a boil and continue to boil for 30 minutes stirring and breaking up meat occasionally to separate. Remove from heat, drain most of the water and put into a large mixing bowl. When meat is cool enough to work with hands, crumble bread into it in coarse but not large pieces and add salt and pepper, mix well with your hands. The mix should have the consistency of thick mashed potatoes (add water a little at a time if you need to.) At this point the pork is cooked so mix in thyme a little at a time, tasting as you go, to your liking. Either spoon into turkey as you would stuffing or put into a glass baking dish and cover with foil (or both if you have a lot.) Cook turkey as normal or put the dish on the center rack of a 350 degree oven and cook for 40 minutes.

    This is a traditional French dish and has been made in my family for many generations. It is very different as a turkey stuffing but so much tastier than bland bread based stuffing. Your guests should love it.


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