With Thanksgiving around the corner, I couldn't narrow it down to just one recipe, so I've included a few tried and true favorites. I'd love it if you posted your family's favorites in the comments below as well!!
The first time I made a turkey with this recipe, the meat was literally falling off the bones! Didn't come out quite as tender the second time I made it though--may have been a lucky bird the first time around--but was still delicious.
Ingredients
- 1 (12 pound) whole turkey
- 3/4 cup olive oil
- 2 tablespoons garlic powder
- 2 teaspoons dried basil
- 1 teaspoon ground sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups water
Directions
- Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
- In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
- Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.
Hubby's not a fan of peas, so I leave those out, and I prefer noodles over rice. This recipe offers a good place to start out if you're like me and aren't all that brave in the kitchen. ;)
Ingredients
- 1 picked over turkey carcass
- 1 1/2 cups leftover stuffing
- 2 celery stalks, chopped
- 2 carrots, peeled and sliced
- 1 onion, peeled and diced
- 2 bay leaves
- 1 tablespoon poultry seasoning
- 1 teaspoon ground sage
- 2 1/2 quarts chicken broth
- garlic salt to taste
- ground black pepper, to taste
- 2 cups (uncooked) regular long-grain white rice
- 1 (16 ounce) package frozen green peas
Directions
- Place the turkey carcass in a large, deep pot, and add the stuffing, celery, carrots, onion, bay leaves, poultry seasoning, sage, and chicken broth. Pour in additional water if needed to cover. Bring to a boil over medium-high heat; reduce heat to medium, and simmer for about 1 hour, skimming off any foam. Remove the carcass and any bones. Pick any meat off and return to the pot, discarding bones and skin.
- Season to taste with garlic salt and pepper. Stir in the rice and return to a boil over medium-high heat. Lower heat to medium, and simmer 15 minutes. Stir in the peas, and continue to simmer until rice is tender, about 10 minutes more. Adjust seasonings to taste.
I know some people make monkey bread using the canned biscuit stuff--not me. For one, I'm more a fan of "scratch" than processed, and it just doesn't taste right. Biscuits are more salty, and I like my monkey bread sweeter--and I use wheat flour 99% of the time too.
Ingredients
- 2 1/2 teaspoons active dry yeast
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/4 cup white sugar
- 2 tablespoons margarine, softened
- 1 cup water
- 1 cup margarine
- 1 cup packed brown sugar
- 1 cup raisins
Directions
- Remove baking pan from machine. Place yeast, flour, ground cinnamon, salt, white sugar, 2 tablespoons butter and water in the order that is recommended for the bread maker. Make sure that no liquid comes in contact with the yeast. Select dough cycle and press start.
- When dough is complete, place dough on floured surface and knead 10 to 12 times.
- In a medium saucepan on low heat, melt one cup of butter, stir in brown sugar and raisins ( 1/4 cup of chopped nuts is good too!). Stir until smooth. Remove from heat.
- Cut dough in one inch chunks. Drop one chunk at a time into the butter sugar mixture. Thoroughly coat dough pieces, then layer them loosely in a greased Bundt or tube pan, staggering layers so you're plopping each dough chunk over a space between two below. Let rise in a warm, draft-free spot until dough is just over the top of the pan, 15 to 20 minutes.
- Bake in a preheated 375 degree F (190 degree C) oven for 20 to 25 minutes or till golden brown. Remove from oven, place a plate face down in top of the pan and, using oven mitts to hold plate on pan, turn over both until bread slides out onto plate. Serve warm...and enjoy.
I use almost this exact recipe. Here are the ways my recipe is modified: I use 2 cups crushed ginger snaps, 6T butter, 1cup sugar--divided 3/4 and 1/4, using 1 1/2 cups of the batter to be mixed with the pumpkin & spices, and I bake at 300* for my dark, non-stick springform pan for 55 minutes (325* for 55 minutes if using a silver springform pan).
Ingredients
- 18 PEEK FREANS Ginger Crisps, crushed
- 1/4 cup finely chopped pecans
- 1/4 cup butter, melted
- 3 (8oz) packages PHILADELPHIA Brick Cream Cheese, softened
- 3/4 cup sugar, divided
- 1 teaspoon vanilla
- 3 eggs
- 1 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 dash ground cloves
Directions
- Heat oven to 350 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.
- Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
- Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.
I've made several other cheesecake recipes over the years too, so if pumpkin isn't your thing (cheesecakes are kinda my thing), or you just want something different, let me know what you're interested in, I may have another recipe to suggest. I haven't even decided which cheesecake recipe I'll be doing for this year's Thanksgiving yet! So many delicious ones out there!!
Please share your favorite recipes in the comments!
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