| Dish Name |
Comments |
After Thanksgiving Salad
Submitted by Chef |
Thanksgiving recipe |
Anytime Thanksgiving Burgers
Submitted by Chef |
NOTE: Top each burger with a teaspoon of cranberry sauce or cranberry relish for that complete Thanksgiving taste...anytime! |
Apple and Dried Cherry Cobbler with Buttermilk Biscuits
Submitted by Chef |
Thanksgiving recipe |
Blair's Cranberry Salad
Submitted by Chef |
Lynn Carson remembers that this was always served at Thanksgiving dinner. |
Breadless Stuffing
Submitted by Chef |
Thanksgiving recipe |
Broccoli-Walnut Ring
Submitted by Chef |
Thanksgiving recipe |
Butternut Squash Flax Buns
Submitted by Chef |
This recipe uses ground Flax (Linseeds in UK) and butternut squash as the main ingredients but you can substitute ground almonds and pumpkin for a Halloween/Thanksgiving snack! |
Cranberry-Orange Relish
Submitted by Chef |
Thanksgiving recipe |
Diabetic Thanksgiving Cheesecake
Submitted by Chef |
Thanksgiving recipe |
Grammy's Dark Rolls
Submitted by Chef |
NOTES:
* Holiday rolls with oatmeal and molasses -- This recipe has long been part of my Thanksgiving tradition. I have long since forgotten its source.
* These rolls are really wonderful, but they need time to rise. start them
as early in the day as possible. Don't even think about using the quick-rise yeasts. |
Grandma Mackay's Cranberry Bread
Submitted by Chef |
* A festive cranberry-orange nut-bread -- My grandmother MacKay clipped this recipe from the 1951 edition of the Pillsbury Bake-Off competition recipes, and we've made it a family tradition ever since. From time to time
my mother and I have both tried to improve on the recipe, but it appears that the recipe is already perfect; every variation we have ever tried has been disappointing by comparison.
When I was a boy, before the invention of the food processor, making this bread required cutting the cranberries in half by hand, with a knife, and the person who brought 4 loaves of cranberry bread to the family Thanksgiving meal was more welcome than the person who brought the turkey. Now, between Baker's Secret loaf pans and Cuisinart slicer blades, you can knock out 8 perfect loaves of the stuff while watching one episode of Sesame Street. My grandmother still cuts each cranberry in half with a paring knife, and hers still tastes better than mine. Yield: 2 small loaves.
* It takes practice to know when to stop mixing the dough. If you mix too much, the bread gets a chewy texture to it, whereas it should have a very crumbly consistency, like a muffin or cornbread.
* It really makes a difference in the texture of this bread to use a shortening that is solid at room temperature, like Crisco. It really makes
a difference in the flavor to use fresh orange-peel and not powdered. I prefer walnuts to pecans.
* It might seem sensible to try to use the same orange for the peel and the juice, but it is really more trouble than it is worth to try to peel a juiced orange or juice a peeled orange. I usually use two oranges and eat the one that I took the peel from.
* This bread keeps well in the freezer. Specifically, it keeps from Thanksgiving to Christmas. It also survives quite well being mailed by parcel post from Indiana to Maryland.
|
HOLIDAY LOAF (HELEN)
Submitted by Chef |
Thanksgiving recipe |
LATTICE-TOPPED TURKEY PIE
Submitted by Chef |
This was a big hit at our house -- only a little strip was left along one edge of the casserole! I used nonfat mayonnaise, and bet that nonfat yogurt would work just as well to cut down on fat. I was out of peas, so used corn. And I used leftover chicken instead of turkey. Save this one for a neat way to use up your leftover Thanksgiving turkey. |
Molded Cranberry Relish
Submitted by Chef |
* For years my mother required us to taste her ever-changing version of a fresh cranberry relish she insisted serving at Thanksgiving and Christmas. The unanimous family response to the inevitably bitter dish was, "Do we have to?" Then one year a friend came to Thanksgiving dinner and contributed what is now known simply as "the recipe." Mom never tried to improve on this addictive relish. Yield: Serves 8-10.
* The most difficult step is in unmolding the relish. I always spray my mold very lightly with a coating of an aerosol cooking oil (such as "PAM") before filling it with the relish. When it's time to unmold, I run a thin spatula around the outside of the molded relish to barely loosen it, place the serving plate on top and invert the mold and plate. I rarely have to dip the mold in hot water to loosen the relish.
* I usually use a standard ring mold and put the dressing in a footed compote which sits in the center of the unmolded ring of relish. |
POST THANKSGIVING ENCHILADAS
Submitted by Chef |
Thanksgiving recipe |
Stuffed Thanksgiving Pumpkins
Submitted by Chef |
Thanksgiving recipe |
STUFFING BALLS
Submitted by Chef |
Thanksgiving recipe |
Thanksgiving Chowder
Submitted by Chef |
* Approximate nutritional analysis: 217 calories per 1/4-cup serving:
19 g protein, 22 g carbohydrates, 6 g fat (24% of calories), 5 g fiber, 30 mg cholesterol, 436 mg sodium, 41% of the Daily Value for vitamin A, 35% for niacin, 25% for vitamin C
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THANKSGIVING DAY TOFU
Submitted by Chef |
Thanksgiving recipe |
Thanksgiving gravy
Submitted by Chef |
Poultry seasoning does not contain animal products. If you don't have poultry seasoning, use 2 to 3 teaspoons of a mixture of rosemary, sage, thyme, marjoram and basil.
Per 1/2 serving: 34 cal; 1 g. protein; 0.1 g. fat; 5 g. carb;, 0 chol; 618 g. sodium; 4 g. fiber
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THANKSGIVING LOAF
Submitted by Chef |
Thanksgiving recipe |
Thanksgiving Turkey Marinade - Dkp
Submitted by Chef |
Thanksgiving recipe |
THANKSGIVING TURKEY ROLL
Submitted by Chef |
Thanksgiving recipe |
TURKEY LEFTOVER SOUP
Submitted by Chef |
NOTES:
A Hearty winter soup with turkey and wild rice -- This is a traditional after-Thanksgiving soup, and a wonderful use of turkey leftovers. It is a hearty winter soup, suitable as a main course, especially when served with fresh bread or biscuits. |
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