Thanksgiving Recipes

You're invited out to Thanksgiving dinner and you want to bring something to contribute to the meal. Or maybe you are expected to bring something. It is a tradition in many families and a big tradition in the country side where I live. If you are invited to dinner, you bring something. But what to bring? A bottle of wine? Maybe, but someone else is sure to bring the same thing and the host probably has that part well covered. Same thing goes for a pie. So, unless you are famous for a special recipe, that everyone expects you to bring, you have to come up with an original idea, that no one else will come up with. Maybe theses will help. They are made with mostly traditional Thanksgiving ingredients, are not complicated and are sure to get compliments. So give a look and see if something strikes your fancy.

If you are requested to bring an appetizer or dip, try this one. It takes guacamole to the next level, try it out for yourself first and see how you like the combination of herbs. They work well together, but you can experiment with them.

Thanksgiving Herb Avocado Spread Recipe

2 CUP YIELD

1 ripe avocado (peeled and seeded)
1 medium onion (finely chopped) ( I like to use the red onions, They are nice and sweet and add a bit of color)
1 cup mayonnaise
1/4 tsp. thyme
1/4 tsp. basil
1/4 tsp. rosemary
1/4 tsp. sage
1/4 tsp. marjoram
8 oz. sour cream
1 lb. crackers
In a mixing bowl, mash avocado. Add onion, mayonnaise, thyme, basil, rosemary, sage, marjoram and sour cream. Mix well. Store in refrigerator. Spread on crackers and top with sliced black olives or anything else that strikes your fancy. It gets a get together off to a great start.

Soups are always nice. They are easy to transport and just need to be heated up. How about this one . It can be made a day in advance and refrigerated easily.

Thanksgiving Vegetable Soup Recipe
4 Slices bacon in 1 inch piece
Salt to taste
4 tb Unsalted butter
Pepper taste
2 c Diced leeks
5 c Chicken stock
1 1/2 c Diced onions
2 1/2 c Diced potatoes
1 c Diced celery
1 lb Rinsed spinach cut into 1/8 inch slivers
1 1/2 ts Dried tarragon
1 1/2 c Sliced carrots*
1/2 ts Dried thyme
1 1/2 c Shredded cabbage*

1. In large Soup pot, cook bacon till fat is rendered (5 min), remove & discard. 2. Add butter, then leeks, onion and celery. Cook over low heat till wilted (15 min). Season with tarragon, thyme salt & pepper. Stir well. 3. Add stock, potatoes & carrots. Simmer till tender but not mushy (15 min). 4. add half the spinach and the cabbage, simmer 1 minute. 5. Remove from heat. Puree half the Soup in a food processor or Blender & return to pot. 6. Simmer over low heat and add the remaining spinach and the cream. Refrigerate here if making the day before and then heat up at your destination Heat well but don't boil. Adjust seasoning and serve

This is one I like It is very different, but delicious, I know oranges were not at the first Thanksgiving, but this one will defiantly make a statement

Thanksgiving Orange and Radish Salad Recipe
1-1/2 cups chopped orange sections
(about
3 medium oranges)
1 cup sliced radishes (about
12 medium)
1 cup thinly sliced red onion (about
1 medium)
2 tablespoons chopped fresh or
2 teaspoons dried mint leaves( or dried mint if you cannot get the fresh
1 tablespoon grated orange peel
1 tablespoon lemon juice
1 teaspoon Vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Mix all ingredients in a big bowl. Cover and refrigerate about 2 hours or until chilled. 6 serving

This is a definitely different, but delicious way to do carrots. This recipe could well be the recipe that people ask you to bring after they get their first experience with it. And it is easy to transport. You make it in a slow cooker, so just take the slow cooker with you and plug it back in at your destination They will be kept warm until dinner time.

Thanksgiving Crockpot Orange Glazed Carrot Recipe
3 c Thinly sliced carrots
3 tb Orange marmalade
3 tb Butter or margarine
1/4 ts Salt
2 c Water
2 tb Chopped pecans
Combine carrots, water, and salt in crock-pot. Cover and cook on high 2 to 3 hours or until the carrots are done. Drain well; stir in remaining ingredients. Cover and cook on high 20-30 minutes. Makes 5 to 6 servings

So there you have a sample of some recipes that are easy to make and easy to transport. And the chances of someone else bringing the same recipe is pretty remote. I am glad I have been able to share these with you. I have tried them, so I know I like them and I hope you will also HAPPY THANKSGIVING