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Thanksgiving
Recipes
 Fabulous Side
Dishes
Basic Pan Gravy
Ingredients:
Giblets and neck from the turkey (discard liver)
Pan drippings from the roast turkey
2 Tbsp. water
1-1/2 Tbsp. cornstarch
Salt & pepper
Instructions:
Place turkey giblets in a 3 quart saucepan with enough water to cover, and bring to a boil over high heat.
Reduce heat to low, cover and simmer for 45 minutes. In a small bowl, combine the 2 Tbsp. water with the
cornstarch until smooth, and set aside. When broth is done, strain into a large bowl and reserve in the
refrigerator until ready for use. After your roast turkey is done and removed from the pan, pour pan
drippings through a fine sieve into a bowl and place in the freezer for 15 minutes. Remove from the freezer
and discard the solidified fat. Deglaze the pan with the giblet stock. Pour drippings back into a the pan,
adding more giblet stock as necessary. Simmer over medium heat. Slowly add the cornstarch mixture to the
simmering pan drippings, and cook until desired thickness.
Season with salt and pepper.
Savory Peppered Stuffing
A must-have side dish, baked outside the bird
Ingredients:
1-1/2 Tbsp. canola oil
7 medium celery stalks, chopped
3 medium onions, chopped
3/4 tsp. dried oregano
1-1/2 lb. loaf multi grain bread, cut into 1/2 inch cubes
1 can chicken broth
3/4 tsp. freshly ground black pepper
1 c. water
Instructions:
In a large skillet, heat the oil over a medium flame. Add the celery and onions and cook, stirring frequently
until golden. Stir in 1/4 cup of the water; reduce heat to low, cover, and cook until vegetables are tender. In a
very large bowl, toss the veggies with the oregano, bread, broth, pepper and the rest of the water. Bake at 325
F. in a greased, covered casserole for 30 minutes. (Usually added to the oven in the last 30 minutes of the
turkey's cooking time.)
Garlic Mashed Potatoes
A restaurant favorite, easy to make at home.
Ingredients:
3 lbs. potatoes, Yellow Finns if available
4 Tbsp. margarine or butter
1-1/2 tsp. salt
1 c. hot milk
2 cloves garlic, minced
2 Tbsp. parley, minced
Instructions:
Peel potatoes and cut into large chunks. In a 3-qt. saucepan, place potatoes and enough water to cover. Heat
over a high flame until boiling. Reduce heat to low, cover the pot and simmer 15 minutes or until tender.
Drain and return potatoes to the pan. In a small saucepan, heat the margarine, salt and garlic over a low flame.
With a potato masher, mash the potatoes with the margarine mixture. Gradually add the milk and mash until
smooth. Makes 8 servings.
Sweet Potato Pie
Ingredients:
1- 9 inch ready-made pastry pie crust
2 egg
2 c. mashed cooked sweet potatoes
3/4 c. sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1-2/3 c. evaporated milk
Instructions:
Heat oven to 425 F. Beat eggs slightly with a hand mixer; beat in remaining ingredients. Pour filling into the
pie crust and bake for 15 minutes. Reduce oven temperature to 350 F. Bake until toothpick inserted in center
comes out clean (about 45 minutes longer). Cool and serve with whipped cream if desired.
Classic Green Bean Casserole
Ingredients:
2 - 16 oz. cans cut green beans
3/4 c. milk
1 can cream of mushroom soup
Sprinkle of black pepper
1 can French fried onions
Instructions:
Combine beans, milk, soup, pepper and 1/2 can onions. Pour into 1-1/2 qt. greased casserole. Bake uncovered
at 350 F. for 30 minutes. Top with remaining onions and bake 5 minutes longer.
Parmesan Dinner Muffins
Ingredients:
1/3 c. minced onion
1 Tbsp. olive oil
2 eggs
1/4 c. unsweetened applesauce
3/4 c. milk
2 c. all purpose flour
1/2 c. grated parmesan
1 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
Instructions:
Preheat oven to 400 F. Sauté onion in the oil, set aside. Beat eggs and blend with the applesauce and milk. In
another bowl stir together the dry ingredients. Stir in the liquids and the sautéed onion. Fill greased muffin
tins 3/4 full; bake 15 - 18 minutes.
Grilled Portobello Mushrooms
Ingredients:
1/4 c. extra virgin olive oil
1 Tbsp. finely minced green onion
Salt and freshly ground pepper to taste
4 large Portobello mushrooms, trimmed and cut in half
Instructions:
Mix the oil, onion, salt and pepper together in a small bowl. Brush the mushrooms all over with half of the oil
mixture. Broil with the caps away from the heat for 5 minutes, until they begin to brown. Brush with
remaining oil and turn. Grill 5 minutes more.
Crispy Corn Fritters
Ingredients:
3/4 c. cornmeal
3/4 c. all purpose flour
2 tsp. baking powder
Salt and freshly ground pepper to taste
1/2 tsp. sugar
1/2 c. milk
2 eggs
1-1/2 c. freshly scraped or frozen corn kernels
Instructions:
Combine the dry ingredients in a large bowl. Beat together the milk and egg, then pour them into the dry
ingredients. The batter should be thick and smooth. Stir in the corn. Drop by the 1/4 cupful onto a hot,
slightly greased griddle. Cook, turning once, until nicely browned on both sides.
Apple-Rhubarb Crisp
Ingredients:
2 cups apples (peeled, cored, and sliced)
2 cups rhubard, chopped
1/2 cup flour
1/2 cup rolled oats
3/4 tsp. cinnamon
1/3 cup butter, softened
Instructions:
Preheat oven to 350 degrees F. Prepare an 8" square baking dish with cooking spray. Mix the apples and
rhubarb together and place in the dish. Blend remaining ingredients until crumbly. Sprinkle over the fruit. Bake 30 - 35
minutes, or until apples are tender and the rest is golden brown.
Happy Eating
The Party Girl
© Party411.com
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