Thanksgiving Recipes: Turkey, Green Bean Casserole and Appetizers

Everyone knows that the real essence of Thanksgiving is the meal. We joke about the weight we'll gain and sometimes about the football teams, however, the preparers of the Thanksgiving meal are often under more pressure than they would readily admit. Those new wives especially have legitimate fears about the Turkey being too tough or burning, or the stuffing being too bland or salty, or the pies burning or turning out like soup!

The following recipes should help nervous cooks make Thanksgiving even more memorable and leave them anticipating next year's meal with confidence!

The first thing is to sit and plan a menu. Try to incorporate the appetite of both sides of the family or whoever is attending. It is always good to stay traditional; however, new dishes are always welcomed and appreciated (as long as the traditional stuff is there).

Clearly everyone expects there to be a bird on the table, as well as stuffing, mashed potatoes and gravy, green bean casserole, candied yams, and dinner rolls. It is also typically necessary to provide cranberry sauce and perhaps cornbread and butter for the guests.

Additional ideas that are often left out may make this Thanksgiving even more special, appetizers that are kid friendly and new dessert recipes will add that special touch most cooks strive for.

First, we'll look at some recipes for the traditional foods that will be welcomed and anticipated by guests. Then, we'll look at some extra special ideas to make the day even more successful.

The Bird:

Thanksgiving wouldn't be Thanksgiving without that specially prepared Turkey. Many families enjoy a cooked Turkey with stuffing inside. Here are the steps:

1. Find a turkey of appropriate size for the amount of guests you'll be serving. It is wise to purchase about 1 pound per person or ¾ a pound if you do not want any leftovers. If you decide to purchase a pre-stuffed turkey it is best to allow 1 ¼-1 ½ pounds per person. Also, if purchasing a bone-in turkey breast, allow ½ pound per person. Make sure you check the packaging carefully before purchasing the whole turkey. Frozen turkeys are best thawed in the back of the refrigerator. IF you decide to buy fresh turkey, it should also be kept in the back of the refrigerator and only purchased 1-2 days before the feast. Some turkeys are sold with pop-up timers to indicate that the turkey is fully cooked. This type is especially great for young cooks!

2. In order to properly stuff the turkey make sure it is not overstuffed! The stuffing will expand while it is cooking and if it is too full, it will not cook thoroughly! Make sure there is a little breathing room and if it is understuffed you can always prepare another box of Stove Top on the side. Also, be sure the stuffing is cooked to at least 165 degrees Fahrenheit.

3. Be sure to remove the stuffing from the turkey before the turkey is carved. Allow as much as ¾ cup of stuffing per pound of turkey or as much as 1 cup for each guest.

4. To marinate the turkey it is necessary to use several inches of liquid. As the turkey is rotated or turned, the bird should be completely covered with the marinade. Turkey parts require only a couple of hours marinating time, while a whole turkey should be soaked in the marinade several hours or overnight.

5. Marinated turkey should always be kept in the refrigerator and the marinade should not be reused.

More tips on how to prepare a turkey in a variety of ways; including smoking and grilling, can be found at http://www.jennieo.com/howto.asp?id=178

Green Bean Casserole:

Another holiday favorite for the Thanksgiving meal is Green Bean Casserole. This traditional recipe has been delighting Thanksgiving guests for generations and it is very easy to make!

For a great Green Bean Casserole use the following easy recipe:

Ingredients: 1 can cream of mushroom soup, 4 cups cooked green beans, a pich of pepper, 1/2 C Milk, 1/1/3 C French Fried onions.

Instructions: Mix the soup, milk, and pepper in a casserole dish, then stir in the beans and 1 cup of fried onions. Just bake the dish for about 25 minutes at 350 F and then top with the remaining fried onions. This recipe serves 6 and can often be prepared as the last part of the meal!

Other great traditional recipes are easy to locate from about.com, recommendations include mashed potatoes and gravy and cornbread. Desserts for Thanksgiving are traditionally apple and cherry pie. These often sound more complicated than they are but they are fairly simple (hence the name, easy as pie!). It is recommended to make the pies and any other desserts the night before.

Thanksgiving Appetizers:

Lastly, in order to make your Thanksgiving a little more creative, try some interesting appetizers for your guests! A vegetable tray is a healthy option and guests will appreciate it alongside the higher calorie dishes of the main meal. Try making a low calorie vegetable spread to compliment fresh veggies.

Also, fruit and vegetable pizza are fairly easy to make appetizers that guests will readily enjoy. An easy fruit pizza method involves sugar cookie dough as the crust, cream cheese frosting and whipped cream as the sauce, a variety of fresh fruit as the toppings, and an orange juice and corn starch glaze to coat the fruit and keep it from browning. There is no need to bake anything except the sugar cookie crust.

A final appetizer idea that you're guests are sure to enjoy (especially the kids) are fruit turkeys!

Simply use thin apple slices for the fan of feathers and set a strawberry on top for the bird. Do not slice the apples all the way through in order to create a fan effect. "Glue" the strawberries onto the apple featheres with about a dime of honey. Chocolate chips make great eyes for these fruity treats! The ends of bananas also make great heads or noses for the turkeys! Kids and adults can experience with different fruits to make other creatures as well using grapes, oranges, bananas, and pineapple.