Thanksgiving Recipes
Thanksgiving is a time to come together as a family whether with loved ones or friends to celebrate. What better way to bring people together than a shared meal on a special day. Here are some of my favorite recipes for a traditional Thanksgiving you might like to make and share.
GRANDMA THELMA’S CORNBREAD STUFFING
I like turkey, but I love the Grandma Thelma’s Southern Cornbread Stuffing. This “dressing” goes along with my roasted wing and freezing very well too.
- 1/2- pound butter – divided
- 1 Tablespoon onion powder
- 1 ½cups chopped celery
- 9cups prepared day old cornbread (double this recipe or use 4 boxes of Jiffy Mix)
- 4 slices of day-old bread, (OR bagels, buns, whatever you have on hand)
- 1 Tablespoon poultry seasoning
- 1 cup dried cranberries
- 1 cup chopped pecans
- 2eggs, beaten
- 2cups chicken stock – divided
- Preheat oven to 325 degrees F (165 degrees C). Butter one 2- quart casserole dish.
- In a sauté pan, cook onion powder and celery in 4 Tablespoons of butter until soft and add 1 cup of stock. Simmer for 10 minutes.
- In a mixing bowl, combine cooled celery mixture, cornbread crumbled, and bread torn into bite size pieces, poultry seasoning, eggs, pecans, cranberries, and remaining cup of chicken stock. Mix well and add to buttered casserole dish. (Mixture will be “wet” when placed in dish to bake.)
- Dot top of stuffing mixture with remaining butter (about ¼ pound.)
- Bake for 1 hour at 325 degrees F or until internal temperature reaches 165 degrees F and edges are golden brown.
Serve with turkey, pork chops, or BBQ chicken! Freezes up to 2 months wrapped tightly in foil.
I feel every Thanksgiving needs carbs with turkey dinner. But some folks like other Thanksgiving traditions at their gathering. But one if for sure, pie is a universal dessert which makes everyone happy.
PIES
For your favorite dessert make a homemade pumpkin pie or even better a pumpkin cheesecake (for the calcium.)
KATHY’S PUMPKIN PIE
- 1 (9 or 10 inch) unbaked deep-dish pie crust
- 1cup white sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¾ teaspoon ground ginger
- ½ teaspoon ground cloves
- 2 large eggs – beaten
- 1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
Preheat the oven to 425 degrees F (220 degrees C).
- Combine sugar, cinnamon, salt, ginger, and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
- Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue to bake until a knife inserted near the center comes out clean, 40 to 55 more minutes. Remove from the oven and set on a wire rack to cool to room temperature.
- Serve cooled pie immediately or refrigerate until ready to serve. (Do not freeze as this will cause the crust to separate from the filling.)
Wishing you all a very Happy Thanksgiving and restful holiday. Bon Appetit!
Check out my blog for more holiday inspiration: KathyHusserTempe.com