Thanksgiving Recipes Please

[Dawn]

I am thinking of making a Turkey Dinner this year...somehow the fact that Thanksgiving passed last year without any acknowledgement in my household bummed me out.

I saw the sweet potato recipes on here, anyone else have some tried and true "turkey and fixin's" recipes?? Let's put 'em all in one place here so we can all share them! ;D

[Leslie]

Funny you posted this because right before I came online I had just made a list of what I planned to make for Thanksgiving! It will be just Alex and I, since even in the States Tor hated Thanksgiving food, and with my luck Alex probably will complain too! HA! But darn it, at least I will have my comfort foods!

[Natooke]

From my Grandma's Touch Cook Book

1 cup/250ml. sugar
1 tbsp./15ml. flour
1/2 tps./2ml. salt
2 tps./10ml. Pumpkin pie spice (later man )
3 large eggs
1 1/2 cups/375ml. mashed pumpkin
1 cup/250ml. light cream

Mix sugar, flour (no Pooh not flower ) salt and spice together. Beat in the eggs. Stir in the pumpkin and cream.
Pour mixture into pie (uncooked) shell.
Bake at (200 c) for 10 minutes ... Reduce heat to (180 c) and bake for 45 minutes or until the tip of knife, inserted in the centre of the pie, comes out clean.
Serve with whpped Cream (tip I add maple syrup)

Pumpkin pie spice
1tsp./1ml. cinnamon, 1/2 tsp./2ml. ginger, 1/4 tsp./1ml each of nutmeg, allspice and cloves.




cinnamon = kanel
nutmeg = muskotnöt<br>ginger = ingefära
allspice = kryddpepper
cloves = kryddnejlika

[Natooke]

Roast Turkey time table
For oven set at 160 c
Eviscerated ready to cook
in lbs. (in kg.) (averaged)
6-8 (3) 4 hours
10-12 (5) 5 hours
14-16 (7) 6 hours
18-20 (9) 7 hours
22-24 (10) 9 hours
*If turkey is not stuffed decuct approximately 5 minutes per pound (10 minutes per kilogram) from the above times.


Turkey dressing
1/2 cup/125ml. butter
3/4 cup/175ml. chopped onion
11/2 cups/375ml chopped celery
10 cups/2.5 L coarse bread crumbs
1 tsp/15ml. salt
1 tsp/5ml. pepper
1 tbsp/15ml. sage or thyme or marjoram ( I use all three of tbsp portion ... depends on indivigual taste)
2 tsp/15ml. poultry seasoning
hot water,

In a deep skillet melt butter and saute onion and celery. In lage mixing bowel combine bread crumbs with seasonings. Stir in vegies add water enough for dressing to stick together. makes enough for a 5-7 kilo bird.

sage = salvia
thyme = timjan
marjoram = mejram

[Carolyn]

Eviscerated, doesn't that just make you hungry, thinking about it?? YUM.

Anyhow, the stuffing recipe is very similar to the one my mother and grandmother used and my husband adores, EXCEPT instead of using the hot water, I use a mixture of chicken bouillion and the juices from the giblets. We don't put giblets in the gravy OR the stuffing, but boil them in a pan of water (then the cats get a nice Thanksgiving too, since most cats will KILL for organ meat AND the neck). Skim and strain that, add to the chicken bouillion and then melt about a half a cup of butter in that (and watch those arteries harden, but oh man, is it tasty). Then you use that to moisten the bread mixture and any left-overs go in the bottom of the pan for moisture there.

I've tried lots of stuffings over the last 50 years, but this is still my favorite.

[Natooke]

But darn it, at least I will have my comfort foods!

Leslie wrote

I knew we would get down to the NITTY GRITTY THINGS IN LIFE COMFORT FOOD

Yes my Sweet Swede drools over this stuffing i posted.

Thanks for the tip Carolyn

[Natooke]

OK Ladies just a small history lesson behind this dish ;D As it says on my profile I'm from Alberta & where Ukarainian food is served with Turkey for Thanksgiving or Xmas ... even if your not of Ukarainian decent out of tradition you have at least one dish... OK babble babble on with the recipe.

The word "perogies" is a Canadianization/Americanization of "pyrohy." ...
“At the turn of the century, east central Alberta was home to the largest settlement of Ukrainian pioneers in all of Canada”<br>



Chedder Cheese/Potato PHROHY/perogies filling.

½ cup chopped onions 125 mL.
2 tbsp. Butter or margarine 30 mL.
2 cups cooked mashed potatoes 500 mL.
1 cup grated chedder cheese 250 mL.
¼ tsp pepper
salt to taste.
Saute’ onions in butter until transparent. Combine with remaining ingredients. Mix well and chill.
· I have cottage chesse & sauerkraut fillings.

PYROHY/perogies Dough.
2½ cups flour 625 mL.
½ tsp. Salt 2 mL.
1 egg, beaten
2 tbsp. Vegetable oil 30 mL.
¾ cup warm water 175 mL.
In a mixing bowel combine flour & salt.
Combine egg, oil & water. Add to flour mix. Mix well. Kned on lightly floured surface until dough is smooth.
Cover dough and let rest for 20 minutes in a warm place.
Roll out dough ¼ in. (1 cm ) thick on a lightly floured surface. Cut into circles using the floured rim of a drinking glass.
Place a teaspoon (5 mL.) of filling in center of each circle. Fold edges together. Pinch edges with floured fingers to seal well.
Drop Pyrohy ( about a dozen at a time) into boiling salted water. Boil for 8 minutes. Removed from water from slotted spoon. Toss them in melted butter.
Serve hot with fried onions, bacon & sour cream.

[Carolyn]

Oooooohhhhhh, yum, call it what you want, it's potato and cheese dumplings to me! And could you imagine a little cooked crumbled bacon added to the potato mixture???

[Natooke]

I've done that ... but the bacon broke the dough so if your going to do that not crispy bacon ... you can add dill to.

[Carolyn]

Or chopped chives would be good as well. Thanks for the tip on the bacon.

[Natasha]

Thanks for the perogie recipe Natooke!! I used to buy the frozen ones all the time at home, and was starting to miss them. Now, I just have to find the time to make them!

It must just be a Northern Alberta thing with Ukranian food at Thanksgiving and Christmas, since we don't do it down south.

Perogies were just an every day easy food for me. Do these one freeze well?

[Natooke]

Or chopped chives would be good as well

Carolyn wrote .... Yummy that sounds good too ... just about anything goes with the filling ... Cottage Cheese or a little sill ... kidding.

It must just be a Northern Alberta thing with Ukranian food at Thanksgiving and Christmas, since we don't do it down south

Yes you're right! and I haven't masterd cabbage rolls ... their too small ... just do the lazy way

Do these one freeze well?

To answer your question ... yes they do. I put them on a cookie sheet with tea towel over them (when making them) & place the whole sheet into freezer ... then the next day but them into Zip Locks HTH's

[Carolyn]

Give me an hour or so to wake up and take in a little more caffeine and I will post my mother's cabbage rolls, which are pretty easy and probably some of the best I've ever tasted.

[Natooke]

Sounds good ... can't wait ;D enjoy your cup or two.

[LadyDuff]

I just wanted to say thanks to everyone posting the thanksgiving recipes since I will be having a thanksgiving holiday next year with my little family, as a first timer with this holiday I need more recipes and ideas on how to do this. As you know, Im Spanish and thanksgiving doesnt exist in Spain, but I think that it is a very nice holiday! And, a comment on the food, I think it all sounds really really yummy so I am really looking forward to it!