Are you looking forward to eating a disgusting amount of delicious food next Thursday? We sure are! Check out some of our favorite Thanksgiving recipes and bring something new to the table this year.
Cranberry Orange Relish
1/2 cup water
1/2 cup orange juice
1 cup granulated sugar
1 pound whole cranberries
2 tablespoons grated orange peel
In a 3 or 4 quart saucepan, stir the water, orange juice, and sugar together until the sugar is thoroughly dissolved. Add the cranberries, bring to a boil, and cook for 3 to 5 minutes, stirring occasionally, until the skins of the berries begin to pop and the berries are tender but not mushy. Do not overcook. Remove the pan from heat and stir in the orange rind. Transfer the mixture to a serving bowl, let cool, and then chill for at least an hour or two before serving. Will keep in the refrigerator for up to 2 weeks. Makes 1 quart.
Easy Corn Bread
1 1/4 cup flour
3/4 cup cornmeal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup whole milk
1/4 cup oil
1 egg, beaten
Preheat the oven to 400 degrees. Spray an 8-inch square pan with cooking spray. In a large mixing bowl, combine dry ingredients. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake for 20 to 25 minutes until light golden brown. Serve warm.
Sweet Potato Casserole
2 can sweet potatoes
2 eggs, beaten
1/2 cup (1 stick) butter, softened
1/3 cup milk
1/4 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Preheat the oven to 350 degrees. In a large mixing bowl, mash sweet potatoes with an electric mixer. Add the remaining ingredients. Beat until smooth and pour into a buttered 9 by 13 inch baking dish.
For the topping:
1 cup packed brown sugar
1/2 cup (1 stick) butter, melted
1/2 cup flour
1 1/2 cup chopped pecans
3 Tablespoons flaked coconut (optional)
Combine ingredients and spread over the sweet potato mixture. Bake uncovered for 30 minutes.
Simple Stuffing
1/2 cup plus (1 stick) butter
1 onion, chopped
2 celery stalks, chopped
6 cups bread, cut in 1-inch cubes
3 Tablespoons fresh parsley, chopped (or 3 teaspoons dried)
1 teaspoon fresh sage, chopped (or 1/4 teaspoon dried)
1 Tablespoon fresh thyme (or 1 teaspoon dried)
salt and pepper to taste
1 egg, beaten
water or chicken broth to moisten
Preheat oven to 350 degrees. Grease a 2 quart casserole dish. In a large heavy-bottomed pot, melt the butter over medium heat. Saute onion and celery until soft, about 6 minutes. Add bread cubes and toss until coated. Add seasonings, egg, and enough water or chicken broth to just moisten. Transfer to the prepared casserole dish and bake, covered, for 35 to 40 minutes.
Grandma’s Pumpkin Pie
1 can (15 ounces) pureed pumpkin
2 eggs, beaten
1 cup sugar
1 Tablespoon cornstarch
1 1/2 cups milk
1/2 teaspoon cinnamon
1 teaspoon ginger
1 1/2 Tablespoons melted butter
1 prepared 9-inch pie crust
Preheat oven to 425 degrees. Line a 9-inch pie plate with an unbaked crust (if using frozen, be sure it is completely thawed). In a large mixing bowl, combine remaining ingredients and beat until smooth. Transfer to the pie plate and bake for 35 to 40 minutes, or until set. Serve with whipped cream.
