Thanksgiving Menu Ideas

There is nothing more wonderful then to smell a roasting turkey or the aroma of a freshly baked pumpkin pie. With thanksgiving just around the corner its time to start thinking about your menu for the day. First you will need to decide how many you will have for dinner and if there are any allergies or special diets you need to take into consideration. Then you can start getting out your favorite holiday recipes and deciding which ones to use this year. Start with planning your appetizers, here are a few suggestions
Fluffy fruit dip
1 (7 ounce) jar marshmallow crème
1 (8 ounce) package cream cheese, softened
1 orange, zested
1 fluid ounce orange liqueur
In a large bowl, fold together the marshmallow crème and cream cheese.
Stir in grated zest and liqueur or juice. Refrigerate until chilled.
This would work great as an appetizer or a dessert.

Mini cheese and ham rolls
2 tablespoons dried minced onion
1 tablespoon prepared mustard
2 tablespoons poppy seeds
1/2 cup butter, melted
24 dinner rolls
1/2 pound chopped ham
1/2 pound thinly sliced Swiss cheese

Preheat oven to 325 degrees F (165 degrees C). In a small mixing bowl, combine onion flakes, mustard, poppy seeds and margarine. Split each dinner roll. Make a sandwich of the ham and cheese and the dinner rolls. Arrange the sandwiches on a baking sheet. Drizzle the poppy seed mixture over the sandwiches. Bake for 20 minutes, or until cheese has melted. Serve these sandwiches warm

Crab Stuffed Mushrooms
1 pound fresh mushrooms
7 ounces crabmeat
5 green onions, thinly sliced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon ground savory
ground black pepper to taste
1/4 cup grated Parmesan cheese
1/3 cup mayonnaise
3 tablespoons grated Parmesan cheese
1/4 teaspoon paprika

Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
Bake for 15 minutes. Remove from oven, and serve immediately

Next we will move on to the salads, here are a few that are sure to be a hit on your thanksgiving menu.

Jell-O Salad
1 cup boiling water
1 (6 ounce) package lime flavored gelatin mix
1 (20 ounce) can crushed pineapple, drained with juice reserved
1 (8 ounce) package cream cheese, softened
2 cups heavy cream
1 cup chopped pecans

In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.
Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature.
In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.

Cranberry Gelatin Salad

1 (16 ounce) can jellied cranberry sauce
1 (16.5 ounce) can pitted dark sweet cherries, drained
10 1/2 ounces crushed pineapple with juice
1 (6 ounce) package cherry gelatin
2 cups boiling water
1 cup chopped pecans (optional)
In a medium saucepan over low heat, melt the cranberry sauce.
Cut the cherries into pieces and add them to the melted sauce. Stir in the pineapple with its juice. Remove mixture from heat.
In a medium bowl pour the boiling water over the gelatin. And stir until all the gelatin has dissolved.
Add the gelatin mixture to the cranberry mixture and stir. Stir in the optional nuts. Pour into a 9x13 inch pan and chill until set.

Easy Seven Layer Vegetable Salad
1 head lettuce, torn into small pieces
1 (10 ounce) package frozen green peas, thawed
1/2 cup chopped green bell pepper
12 slices bacon
1 1/2 cups small cauliflower florets
1/2 cup chopped celery
2 cups mayonnaise
3 tablespoons white sugar
4 ounces shredded Cheddar cheese
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a 9x13 inch pan layer the lettuce followed by the peas, green pepper, bacon, cauliflower and celery.
In a small bowl combine the mayonnaise and the sugar. Spread mixture over salad. Sprinkle cheese over top. Cover and chill for at least 8 to 12 hours before serving

What would your Thanksgiving menu be without some fantastic side dishes.

Candied Sweet Potatoes
4 sweet potatoes
1/2 cup butter
1 cup packed brown sugar
1/2 cup orange juice
Boil cut-up sweet potatoes or bake at 350 degrees F (175 degrees C) whole sweet potatoes until tender.
In a frying pan, melt the butter and brown sugar together until bubbly. Add the orange juice and stir until smooth. Add the cut-up sweet potatoes and cook slowly, turning occasionally until the sweet potatoes are caramelized, about 20 minutes. If syrup is too thin, add a bit more brown sugar.

Sausage, Apple and Cranberry Stuffing
1 1/2 cups cubed whole wheat bread
3 3/4 cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped
3/4 cup turkey stock
4 tablespoons unsalted butter, melted
Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

No fail gravy

Step 1: In a heavy saucepan or skillet, whisk together 1/4 cup all-purpose flour and 1/4 cup fat over low heat. Cook gently over medium heat and stir constantly until all flour particles are coated and the flour becomes golden in color. The cooking removes any raw flour taste and adds color to the gravy. Set aside and allow pan to cool.
Step 2: Once the pan and roux have cooled, whisk in 4 cups hot turkey broth and simmer over medium heat, stirring frequently for 5 minutes.
(To prepare your own turkey broth, simmer the neck, giblets and gizzards for 1 hour in lightly salted water to cover. Strain and remove fat.)
Step 3: To deglaze the roasting pan, begin by removing the cooked turkey and as much grease or fat as possible. Use a spoon, ladle or gravy separator.
Deglaze the pan by placing it over medium heat and adding 1/2 cup water or other liquid like wine or stock. Stir constantly and scrape the bottom of the pan to loosen browned bits. Simmer for 1 minute.
Step 4: Pour the liquid from the roasting pan into the gravy base, (the roux and the turkey stock), and stirring constantly, cook until the mixture boils and thickens, about 5 to 8 minutes. Skim off any surface fat.
Step 5: Season to taste with salt and pepper or fresh chopped sage. You've just made 4 cups of savory gravy! Be sure to serve it hot with mashed potatoes, stuffing, turkey or whatever else you cared to drizzle it over!

Holiday mashed potatoes

5 pounds red potatoes, peeled and quartered
1 cup heavy cream
1/2 cup butter
salt and pepper to taste
Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until fork tender, about 20 minutes. Drain, add butter, and mash using a potato masher, ricer or mixer. Gradually beat in the heavy cream. Serve hot!

Gourmet Green Bean Casserole
16 ounces sour cream
1 tablespoon Worcestershire sauce
1 1/2 cups of parmesan cheese
1 teaspoon crushed red pepper
- to taste
4 crisp bacon strips - broken into pieces
4 ounces sliced mushrooms - browned in butter
3 green onions - chopped
6 cups fresh green beans - blanched and Frenched
2 tablespoons water
1/2 cup of parmesan cheese

Preheat oven to 350.

Mix sour cream, Worcestershire sauce, 1 1/2 cups parmesan cheese, pepper flakes and pepper. Stir in bacon, mushrooms and green onions. Add green beans and mix thoroughly.

Pour green beans in a 9x13 casserole, which has been buttered. Top with the rest of the parmesan. Bake at 350, until top begins to brown, 20-30 minutes. If the green beans are bubbling, but the cheese isn't browning, turn it on broil for just a second.

Let set for 10-15 minutes before serving.

Crock-pot Corn

1 large Bag frozen corn
8 ounces Pkg. cream cheese
1 Stick of margarine
Salt and pepper to taste

Melt cream cheese and margarine in microwave. Spray crock-pot with vegetable spray. Put melted cream cheese and margarine in crock-pot. Add corn, salt and pepper. Cook in crock-pot for two hours on low.

BROCCOLI-CHEESE CASSEROLE
1 can (10 3/4-ounce) of condensed cream of mushroom soup
1 cup of mayonnaise
1 large egg, beaten
1/4 cup finely chopped onion
3 (10-ounce) packages frozen cut broccoli
8 ounces (2 cups) grated sharp cheddar cheese
salt
ground black pepper
paprika

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 13x9x2 inch baking dish.

2. In a medium mixing bowl, whisk together condensed soup, mayonnaise, beaten egg, and, if desired, chopped onion.

3. Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula,
scrape soup-mayonnaise mixture on top of broccoli and mix well. Sprinkle on cheese and mix well. Using a rubber spatula, scrape and
pour mixture into prepared baking dish. Smooth top of casserole using spatula. Season to taste with salt, pepper, and paprika.

4. Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour. Serve hot.

Now for the main attraction of your thanksgiving meal the turkey
A Simply Perfect Roast Turkey
1 (18 pound) whole turkey
1/2 cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 1/2 quarts turkey stock
8 cups prepared stuffing
Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

And last but not least we can't forget all those wonderful desserts

Bread pudding
16-1/2 slices white bread, cut into cubes
1/3 cup and 1 tablespoon and 1 teaspoon butter, melted
1-3/4 teaspoons ground cinnamon
3/4 cup and 1 tablespoon and 1 teaspoon raisins
10 eggs, beaten
1-1/4 cups white sugar
1 tablespoon and 1/4 teaspoon vanilla extract
3/4 teaspoon salt
5 cups scalded milk
1-2/3 pinches ground nutmeg
Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 2 quart baking dish.
Combine bread cubes, butter, cinnamon and raisins; mix well and place in baking dish.
Beat together the eggs, sugar, vanilla and salt. Add milk, mix well and pour over bread cubes.
Sprinkle with nutmeg and bake for 25 minutes.

Apple Crisp
12 Apples, peeled and sliced
1 cup sugar
2-3 Tbsp Flour
1 ½ tsp. Cinnamon (or more)
1 box yellow cake mix
1 cup chopped walnuts (optional)
1 stick of butter or margarine

In a very large bowl, toss together the apples, sugar, flour and cinnamon. Butter a 9 x 13 glass plan. Place apples in pan, add the nuts, and then pour dry cake mix over top. Cut butter in thin slices and place all over the top of the cake mix. Bake at 350 degrees for 1 hour. Serve out of the pan.

Great over vanilla ice cream.

Angel food dream dessert
1 angel food cake cut into squares (can be store bought cake)
1 box vanilla instant pudding
Strawberries
Cool whip

Cut angel food cake into squares put into a round trifle bowl or glass cake pan really whatever type dish you want.
Put your first layer of cake then mix up pudding according to box and add a layer of it. Then add a layer of cool whip. Add a layer of strawberries and repeat till you have used all the ingredients. I use a last layer of cool whip on top and strawberries to garnish. You can make as much as you wish. You can also add bananas if you wish or you any type of pudding you want. There are a lot of variations that can be made. Then refrigerate till ready to serve.

French silk pie
1 Baked 10" pie shell (I have used 2 pre-made crumb crusts when in a hurry)
1 pound of Butter (no substitutes) room temperature
2 cups Granulated sugar (I use superfine baker's sugar)
4 Eggs at room temperature
4 Squares bitter chocolate - melted and cooled
1 teaspoon Vanilla

A stand mixer is a Godsend for this!

Cream butter (20 mins). Add sugar, cream 20 mins more. Add eggs, one at a time, beating 5 minutes after each addition. Add melted chocolate, beat 5 minutes. Add vanilla, beat 5 mins. Pour into baked pie shell. Chill overnight for filling to firm and flavors to mellow. Top, if desired, with unsweetened whipped cream and chocolate curls.

Pumpkin pie
1 (9 inch) pie crust
2 eggs, well beaten
1/2 cup brown sugar, packed
1 tablespoon all-purpose flour
2 teaspoons Pumpkin Pie Spice
1/2 teaspoon salt
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
Put unbaked pie crust in 9-inch pie plate. Preheat oven to 425 degrees F.
Combine eggs, brown sugar, pumpkin pie spice, flour and salt in medium bowl; mix well. Stir in pumpkin and gradually add evaporated milk, mixing well. Pour into pie crust.
Bake in 425 degrees F oven for 15 minutes. Reduce temperature to 350 degrees F and continue baking 40 minutes or until knife inserted in center comes out clean. Serve warm or cold. Garnish with whipped cream sprinkled with extra pumpkin pie spice if desired. Store covered in refrigerator.

Add some rolls and some drinks and you will have a feast your family will surely love.