Thanksgiving Recipes: Classic Stuffed Turkey

2 large onions, chopped2 celery ribs, chopped1/2 pound fresh mushrooms, sliced1/2 cup butter1 (14.5 ounce) can chicken broth1/3 cup minced fresh parsley2 teaspoons rubbed sage1 teaspoon salt1 teaspoon poultry seasoning1/2 teaspoon pepper12 cups unseasoned stuffing cubesWarm water1 (14 pound) turkeyMelted butterIn a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter. Bake turkey, uncovered, at 325 degrees for 3-3/4 to 4-1/2 hours or until a meat thermometer reads 180 for the turkey and 165 for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy. Yield: 12 servings (10 cups stuffing). Amount Per Serving  Calories: 983 | Total Fat: 46.8g | Cholesterol: 335mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 983

Total Fat: 46.8gCholesterol: 335mgSodium: 794mgTotal Carbs: 22.5g    Dietary Fiber: 2.3gProtein: 111.1g VIEW DETAILED NUTRITION
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Thanksgiving Recipes: Cindy's Pumpkin Pie

1 1/2 pints vanilla ice cream, softened3 eggs1 3/4 cups pumpkin puree3/4 cup white sugar1/2 teaspoon salt1 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground nutmeg2 (9 inch) unbaked pie shellsPreheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften. In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells. Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set. Amount Per Serving  Calories: 223 | Total Fat: 11.2g | Cholesterol: 51mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 223

Total Fat: 11.2gCholesterol: 51mgSodium: 287mgTotal Carbs: 27.9g    Dietary Fiber: 1.9gProtein: 3.7g VIEW DETAILED NUTRITION
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Thanksgiving Recipes: Merritt's Butternut Squash Gratin | Submitted By: Merrittorious

3 tablespoons butter1 yellow onion, diced2 cloves garlic, minced1 (2 1/2 pound) butternut squash - peeled, seeded, and cut into 3/4-inch chunks1 teaspoon brown sugar1 cup chicken broth8 ounces shredded Gruyere cheese8 ounces shredded extra-sharp Cheddar cheese1 cup dry bread crumbs1 tablespoon chopped fresh thyme1 tablespoon chopped fresh rosemary1/4 cup grated Parmesan cheesePreheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Melt the butter in a large skillet over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more. Scrape the squash into the prepared baking dish, and pour in the chicken broth. Wrap tightly with aluminum foil. Bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture. Sprinkle the Parmesan cheese on top. Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown. Amount Per Serving  Calories: 269 | Total Fat: 16.1g | Cholesterol: 50mg Powered by ESHA Nutrient Database

Merritt's Butternut Squash Gratin

Servings Per Recipe: 12

Amount Per Serving

Calories: 269

Total Fat: 16.1gCholesterol: 50mgSodium: 305mgTotal Carbs: 19.8g    Dietary Fiber: 2.5gProtein: 13.4g VIEW DETAILED NUTRITION
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Well! I am so glad I picked today to finally make and review this dish! :) I ended up buying an Emmentaler for the Gruyere, as I remember someone recommending it. It was actually slightly cheaper than the regular Gruyere, not that it mattered - it was not as outrageously priced here as it is in other areas, apparently, and if it was I simply would not have made this for a typical Sunday dinner, nor would I have reviewed it. Only changes I made were to use panko bread crumbs, vegetable stock and thyme that I had dried a few weeks ago, all substitutions based on what I had on hand. I can't say enough about this - it was absolutely delicious! A golden, crunchy crust over delicious sweet butternut squash - just heavenly! Kept trying to think of something to add or change, but the best I could do was to sprinkle some freshly cracked pepper before eating it. Thanks for coming up with a new favorite! Was this review helpful? [ YES ]
45 users found this review helpful Well! I am so glad I picked today to finally make and review this dish! :) I ended up buying... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Thanksgiving Recipes: Cornbread and Sausage Stuffing | Submitted By: Barbara

1 (12 ounce) package corn bread mix1 pound sausage, cooked and drained1 tablespoon butter3/4 cup chopped onion3 stalks celery, chopped1 teaspoon dried thyme2 teaspoons ground sage1 teaspoon garlic powder1 teaspoon salt1/4 teaspoon ground black pepper1 cup vegetable brothOne to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside. In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool. In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well. In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C). Amount Per Serving  Calories: 141 | Total Fat: 9.5g | Cholesterol: 14mg Powered by ESHA Nutrient Database

Cornbread and Sausage Stuffing

Servings Per Recipe: 24

Amount Per Serving

Calories: 141

Total Fat: 9.5gCholesterol: 14mgSodium: 467mgTotal Carbs: 10.4g    Dietary Fiber: 0.3gProtein: 3.5g VIEW DETAILED NUTRITION
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Thanksgiving Recipes: Green Beans With Walnuts | Submitted By: Tina

2 pounds fresh green beans, washed and trimmed2 tablespoons butter1 cup chopped walnuts2 tablespoons walnut oil2 tablespoons minced fresh parsleyground black pepper to tastesalt to tastePlace the walnuts on an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 5 to 8 minutes. Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water, and drain well. Can be prepared 6 hours ahead. Let stand at room temperature. Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve. Amount Per Serving  Calories: 91 | Total Fat: 6.4g | Cholesterol: 8mg

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Thanksgiving Recipes: Pumpkin Layer Cheesecake | Submitted By: JPOTTER

2 (8 ounce) packages cream cheese, softened1/2 cup white sugar1/2 teaspoon vanilla extract2 eggs1/2 cup pumpkin puree1/2 teaspoon ground cinnamon1/8 teaspoon ground cloves1/8 teaspoon ground nutmeg1 (9 inch) prepared graham cracker crustPreheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust. Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust. Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight. Amount Per Serving  Calories: 398 | Total Fat: 27.4g | Cholesterol: 114mg

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Thanksgiving Recipes: Roasted Pumpkin Seeds | Submitted By: Rosemary

1 1/2 cups raw whole pumpkin seeds2 teaspoons butter, melted1 pinch saltPreheat oven to 300 degrees F (150 degrees C). Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally. Amount Per Serving  Calories: 83 | Total Fat: 4.5g | Cholesterol: 4mg

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