View Full Version : Thanksgiving

11-22-2008, 03:27 PM
Post your Thanksgiving recipes here.

11-22-2008, 03:52 PM
Does the phone number to Marie Callendar count as a recipe? :o

11-22-2008, 04:31 PM

"I am of the opinion that one of the things that make America such a great country is the regional variations in the type of Turkey stuffing y'll make for Thanksgiving and Christmas !"

Stuffing just for laughs, Beth Lee sent in the recipe she says her mother gives out when people ask for her secret:

3 cups cornbread
1 cup celery
Salt & pepper to taste
1 cup onion
3 cups popcorn, washed
3 cups uncooked rice
Mix well. Stuff turkey and cook until the popcorn pops and blows open the oven door and the hind end off the turkey!
Sausage Dressing
1 1/2 lbs. ground beef
1 lb. ground pork sausage
1 medium onion, chopped
1 cup celery, chopped
2 tbsp. butter
2 potatoes
1 onion
5 carrots
1 stalk of celery
2 loaves day-old bread crumbs
2 eggs, slightly beaten

Brown and drain the ground beef and sausage; set aside.

Sautť the medium onion and chopped celery in the butter.

Boil and mash the potatoes, other onion, carrots and celery


Mix ingredients with bread crumbs, add salt and pepper,

then add eggs. Stuffing should be moist, not gooey.

Stuff neck and cavity.

Slider Stuffing
10 Krystal burgers with no pickle or mustard, but just

onions (about one burger per pound of turkey)
1 1/2 cup celery, diced
1 1/4 tsp. ground thyme
1 1/2 tsp. sage
1/2 tsp. black pepper
2-3 carrots, boiled, drained and mashed
In a large bowl, tear (or cut) the burgers into pieces. Add

diced celery, mashed carrots, and seasonings. Toss well. Stuff

cavity and neck before roasting.

Makes about 9 cups, enough for 10-12 lb. turkey.

Mississippi Dressing
4 batches of cornbread made according to Vintage

Vicksburg recipe (included)
1 qt. homemade chicken stock chicken stock (see note)
4-5 bunches green onions (including tops), chopped
5 stalks celery, chopped
2 pieces of white bread
Salt and pepper
Vintage Vicksburg cornbread:
1 cup white cornmeal
1 Tbsp. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 cup buttermilk
1 egg
2 tbsp. vegetable oil
Make the cornbread: Mix all ingredients and stir well.

Heat a small amount of oil in the bottom of a black skillet

until sizzling. Pour in batter. Bake at 425 degrees about 20

minutes. (The black iron skillet is crucial to a good crust.)

To make the dressing, put the broth, onion and celery in a

deep skillet. Cook until celery is soft. Meanwhile, crumble

cornbread completely in a large bowl. Add the broth

mixture. Tear and add white bread. Mix all well. Get in

with your hands if you need to! Add salt and LOTS of black

pepper. (I just taste it until I like it.) Put in 2 greased

9-by-13 casserole dishes. I usually keep out a small amount

to mix with oysters and a little of the oyster broth for a

small casserole. Bake at 350 degrees for 30-40 minutes.

Note: Use homemade stock. Don't shortcut here!

Homemade broth makes a big difference. This can be done

in advance and the broth can be frozen. Boil a whole

chicken with an onion, celery with leaves, and a carrot. Add

salt and pepper. Cook until the chicken is done (the leg will

move easily). Remove the chicken and strain the broth. This

recipe is not for sissies, but definitely worth the effort! I

make the cornbread on Monday, chop onions and celery on

Tuesday, and put the dressing together on Thanksgiving

morning. You could do it ahead, but I like the way kitchen

smells while watching parades.

1 large onion, minced
1 stick of butter
1 bunch of celery, chopped
4 large boxes of Ritz crackers
2 tbsp. sage
Pinch of poultry seasoning
Pinch of celery seed
Hot water
Place the onion, butter and celery in a large pot and saute.

Use blender or food processor to ground up the crackers so

they are fine in consistency. Put crackers in pot, add

seasonings and hot water to make the dressing blended and

of a thick consistency. You want to adjust the sage to your

taste preference.

Not Philly's Mother's Dressing
1/2 cup butter
1 cup finely chopped celery
2 medium onions, chopped
6 cups cornbread crumbs
6 cold biscuits, crumbled
1 1/2 tsp. poultry seasoning
1 tsp. black pepper
3 hardboiled eggs, chopped
3 raw eggs, lightly beaten
2 or more cups chicken broth
Melt butter in heavy skillet, add celery and onion; saute

until vegetables are soft. Mix vegetable mixture,

seasonings, bread crumbs, and biscuits, and toss until well

mixed. Add eggs and stir to mix. Pour on enough chicken

broth to moisten the cornbread without making it soggy.

Spread 2 inches deep in greased baking dish. Bake 400

degrees until lightly browned on top and cooked through.

Serves 12.

Cornbread Dressing
6 cups cornbread, crumbled
4 slices white bread, crumbled
3 eggs, lightly beaten
2 (10 3/4 oz.) cans cream of chicken soup
1 tbsp. poultry seasoning
2 1/2 tbsp. sage
1 tbsp. black pepper
1 medium onion, finely chopped
2 ribs celery, finely chopped
3 (14 1/2 oz.) cans chicken broth or equivalent

stock/drippings from turkey
1/4 cup butter, melted (see note)
Mix all ingredients together and pour into greased 13 x 9

baking dish. Bake at 350 degrees for approximately one

hour or until lightly browned on top.
Note: If using homemade stock or drippings from turkey,

omit butter. This is the basic recipe that was used by my

mother, who is 90 years old. Instead of the white bread, she

used leftover biscuits and boiled a whole chicken to get the

stock. The chicken was taken off the bones and was mixed

into the dressing before cooking.

Dressing to Die For but don't .
6 cups of cornbread made with buttermilk (three round cake

6 slices toasted bread
1 can of 10 biscuits
1 bag Pepperidge Farm herb stuffing mix
1 large hen (save broth)
1 medium onion chopped into tiny pieces (use food processor)
2 stalks of celery chopped fine (use food processor)
1 stick butter
5 to 6 raw eggs
3 hardboiled eggs
1 can cream of chicken soup
Cook cornbread, biscuits and toast bread, then crumble into

tiny pieces (no large pieces). Add stuffing mix and put all in

a large pan. Boil the hen until falling off bone. Chop up

into tiny pieces, using only lean chicken. Reserve chicken


Saute onion, celery, and 1 stick of butter. Add 5 to 6 raw

eggs, and one can of cream of chicken soup.

When mixing dressing to cook, mix bread mix with lots of

(hot) chicken broth from hen (or use 6 to 10 cans), add 3

chopped boiled eggs and chopped chicken. Add enough broth

for dressing to be soupy. Stir in sauteed mix, mixing well.

Bake 30 to 45 minutes at 350 degrees until firm and lightly

Makes about 4 or 5 pans.Good for a church thanksgiving

supper !
Melrose Dressing
4 cups corn meal
2 cups flour
1 tsp. salt
1 tsp. sugar
1/2 tsp. soda
4 tsp. baking powder
1 tsp. poultry seasoning (or to taste)
1 tsp. sage (or to taste)
1 tsp. thyme (or to taste)
1/4 tsp. parsley
1/2 tsp. red pepper (or to taste)
1 tsp. black pepper (or to taste)
1 tsp. onion powder
2 tbsp. dried onion flakes crumbled
1 tsp. minced garlic (or a shake of garlic powder)
1 cup diced celery
1 cup diced onion
1 cup diced bell pepper
2 eggs
4 cups buttermilk
4 tbsp. bacon fat that you've heated in a large black skillet
1 stick butter
A few slices loaf bread, or left over hot dog or hamburger

buns, crumbled
5 cups or more warm chicken or turkey stock
3 eggs
Mix ingredients through the bell pepper. Add eggs,

buttermilk and bacon fat; pour back into the large iron

skillet (might need two).

Bake in 400 degree oven 50 minutes-1 hour or until done

(toothpick comes out clean).

Turn out of skillet into large mixing container. Add a stick

of butter and let melt into cornbread. You do not have to

refrigerate this at this point. You can even let it sit a day.

When ready to cook, add remaining ingredients until soupy.

Pour into what ever you want to cook this in: turkey,

skillet, sheet pan, etc. Bake 350 degrees until done. This will

probably mean at least 1 hour, longer if you have

refrigerated the raw dressing


11-22-2008, 04:31 PM
I cook our turkey in a clay pot. Basically it's just a stuffed turkey marinated in butter and wine but it's absolutely delicious. No basting or fooling around for me.

Sage stuffing, mashed potatoes, real gravy, and succotash. The usual sides: sweet potatoes, cranberry sauce, real rolls, various snacky things.

No recipes since everybody can make this stuff. :)

11-22-2008, 04:32 PM
Crockpot Dressing
8-inch pan cornbread, cooked
8 slices of day-old bread
4 eggs
1 med. onion, chopped
1/2 cup chopped celery
1 1/2 tsp. sage
1 tsp. salt
2 cans cream of chicken soup
2 cans chicken broth
2 tsp. butter or margarine
2 to 4 hardboiled eggs
Mix all ingredients, except butter and eggs. Pour into

Crockpot. Dab butter on top and cook on high for 4 hours

or on low for 8 hours.
When it is almost done, add chopped boiled eggs on top.
Ma's Squash Dressing
2 lbs. yellow squash, cut into bite size pieces
1 medium onion, chopped
4 stalks celery, chopped
1 lb. mild or hot sausage, cooked and drained
1 pan of cornbread, crumbled
2 eggs, lightly beaten
1 can cream of chicken soup
1/2 can chicken broth
Poultry seasoning, salt and pepper to taste
Cook squash, celery & onions until tender. Drain well. Cook

sausage; drain well. Add all items together & mix well. Put

into a 9-by-13 dish. Bake at 350 for about 35-40 minutes.
Mushroom-Celery Stuffing
1 lb. mushrooms, sliced thin
1 to 1 1/2 cups chopped celery with leaves (4-5

medium-size ribs)
1 large onion, chopped fine
1 cup butter or margarine
7 cups soft bread cubes
2 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. pepper
In large skillet sautť mushrooms, celery and onion in

butter until mushrooms are tender. Toss with bread cubes,

poultry seasoning, salt and pepper. Makes about 9 cups

stuffing, enough for 10 to 12 pound turkey.

Stuffing can also be baked in greased covered baking dish or

casserole in 325 degree oven 45-60 minutes or until heated

through. For drier, crispier stuffing, uncover last 15

minutes. This can be made and frozen up to 1 month ahead.

11-22-2008, 04:36 PM
Not Philly's Mother's Dressing

Oh, thank god...no giant pieces of giblets in there. But lose the hard boiled eggs please.

11-22-2008, 04:37 PM
Thanksgiving Test Recipe: Bacon-Wrapped Turkey Roulade...picture .

Some people might say thereís something missing at our Thanksgiving table. They might say that the conspicuous absence of a large, roasted bird means that itís not Thanksgiving at all. But my family would disagree. I donít remember the last time my mom roasted a whole turkey. Theyíre difficult to carve, easily dry out and everyone fights for the white meat. My mom tried a Turkey Roulade one year, and we havenít looked back since.

Usually, we make a prosciutto and sage-stuffed turkey breast, wrapped in peppered bacon and basted with pear jam. Itís absolutely delicious. The bacon and jam keep the turkey nice and juicy, and the pepper is a perfect contrast to the sweet jam. My momís been doing this turkey for years, and we decided to change it up a little this year. We picked our filling ingredients and I volunteered to make a test turkey.

Instead of prosciutto and sage, I stuffed it with caramelized onions and figs, goat cheese, cranberries and chopped toasted pecans. I still wrapped it in bacon ó how could I not wrap it in bacon? ó but I did skip the pear jam and I couldnít find peppered bacon.

The new filling was a definite success. It was rich, tart and sweet without being overpowering. I had skipped the pear jam because I thought the filling would be too sweet, but the sweetness actually mellowed out while the turkey roasted and the bacon didnít caramelize as well as Iíd hoped, so the pear jam will be back on Thanksgiving day. I also missed the spicy kick from the peppered bacon to counteract the rich filling, so Iíll redouble my efforts to find before the big day.

Itís not a traditional turkey, but itís delicious, easy to slice, easy to serve. I already canít wait to hit up the leftovers in my fridge!

Bacon-Wrapped Turkey Roulade

For the brine:
1/3 cup salt
6 cups water

3 tbsp. unsalted butter
2 large yellow onions, thinly sliced (or 24 red pearl onions, peeled but whole)
2 medium shallots, thinly sliced
3/4 cup dried figs, chopped
2 tbsp. water or stock

1 whole, boneless turkey breast, butterflied (usually around 4 - 6 pounds)
2 tsp. sea salt
20 slices peppered bacon (like this one)
6 oz. goat cheese, crumbled
1/2 cup fresh cranberries
1 cup chopped toasted pecans*
1 1/2 cups pear jam (use apricot jam if you canít find pear jam)

Butcherís twine for wrapping

Start by brining the turkey. Mix the salt and water together in a very large bowl or dish. Rinse the turkey and place in the brine for about 1 hour. You can brine while you caramelize the onions and figs. When youíre done brining, remove the turkey, rinse it thoroughly and pat it dry with paper towels. Discard the brine.

Caramelize the onions and figs. Place a skillet over medium heat. Once itís hot, add the onions and shallots. Saute for 15 minutes, stirring occasionally, until the onions and shallots turn translucent. Add the figs and water (or stock) and continue to cook for another 15 minutes, until everything is a golden, caramelized color. Remove from heat.

Preheat the oven to 325į.

Line a rimmed cookie sheet with parchment paper or foil, then set aside. Now, lay your bacon out length-wise on your work surface. You want each piece to slightly overlap the piece before it. Place the butterflied turkey breast on top of the bacon, with the butterflied, split portion perpendicular to the bacon. You want the bacon to wrap around the turkey when you roll it up.

Sprinkle the turkey with salt. Layer the caramelized onions and figs, goat cheese, cranberries and pecans on the turkey, making sure to spread the filling out in an even layer, or your turkey will be hard to roll.

Using both hands, start rolling the turkey onto itself like a fruit roll-up, stuffing the filling back in if it escapes. Wrap your butcherís twine around the turkey breast. Place the turkey on the prepared cookie sheet, seem side down, and spread the pear jam all over the bacon.

Bake for 1 1/2 - 2 hours. Itís done when the bacon is brown and caramelized. Remove from oven and let cool for 10 minutes, then slice into 1 1/2 - inch rounds and place on your serving dish. Drizzle with any drippings and serve immediately.

Makes 6 large servings.

*Toast the pecans by spreading them out on a cookie sheet (whole) and placing in a 325į oven for 20 minutes. Let cool, then chop coarsely.