Photo Credit: https://goo.gl/8dMtGw
Here are some favorite Thanksgiving recipes from around here at WTM ! Some of these you may just want to incorporate into your Thanksgiving Day feast next week! Getting hungry just looking at these recipes. Enjoy!
Favorite Thanksgiving Traditional Dishes
MiMi’s Cornbread Stuffing (Contributor: Beth Daniels)
- Cornbread(2 1/2 c) Bread(biscuit or roll) (1 1/2c),
- Pepperidge Farm Stuffing Mix (1 1/2 c)
- Eggs(2-3), Hot chicken broth (1-2 c), Margarine-1 stick(1/2 c)
- Salt, pepper, sage, lemon pepper to taste
- Celery and Onion (3/4 c)
Mix bread together. Add eggs and broth, add margarine, seasonings and vegetables. Mix well in bowl and cover.
Refrigerate overnight (will be very wet) Cook in 350 degree oven for 30-40 minutes or until the it is the color you would like it.
*Note Cornbread should be at least a day old and bread should be stale if possible. Biscuits make it really nice.
Crock Pot Dressing (Contributor: Debbie Burns)
- Bread (13-14 c)
- Eggs(2), Butter(1 c), Mushrooms (1, 8oz can)
- Poultry seasoning, Salt, Sage,Thyme to taste (1-1 1/2 tsp recommended)
- Chicken or Turkey broth(3 1/2 -4 c)
- Onions and Celery chopped (2 c)
- Parsley (1/2 c)
Melt butter and saute onions and celery until tender. Add herbs and seasonings and pour over bread. Moisten with broth.
Add beaten eggs. Pack into crock pot, Cook on high for 45 minutes or low for 4-8 hrs.
Ray’s Grilled Pineapple (Contributor: Ray Williams)
- Pineapple (1 fresh, 1/2 in slices)
- Bourbon or Rum( as desired)
- Cinnamon (as desired)
- Brown Sugar (as desired)
Put slices into a gallon sized bag,(add bourbon and some brown sugar) Seal and marinate over night in refrigerator.
Place on baking sheet and sprinkle cinnamon over both sides. Grill them on a hot grill 5-10 minutes on each side.
Favorite Casserole Sides
Sweet Potato Casserole (contributor: Lynn Mathis)
- Sweet potatoes (8-10)
- Sugar (1 c), Milk (1 c),Butter (1/2 c)
- Eggs(3-4), Vanilla (1tsp), salt (1/2 tsp)
Place whole unpeeled sweet potatoes in large pot , cover with water and cook until fork tender.With tongs remove each potato
from the water, slice through the middle and each tip and carefully remove the peel. (This process will make the potatoes less stringy).
Place in mixing bowl and combine with other ingredients. Beat until well incorporated, creamy with no lumps.
Carefully take the bowl out from the mixer blades. Do not scrape the blades (to avoid strings). Pour into buttered 9×13 pan.
Cover with topping and bake 350 until browned about 45 min.
- Butter(1 stick), Brown Sugar(2 c ), Self-Rising Flour(1 c), Pecans (2 c chopped)
Melt butter in microwave safe bowl. Stir in brown sugar. Then add flour and nuts. Mix all ingredients until crumbly and sprinkle on top of potatoes.
Grandma’s Squash Supreme Casserole (Contributor: Beth Cooney)
- Squash (2 c cooked and drained), Sour Cream (1 c)
- Carrot (1 grated), Onion (1 small chopped), Salt to taste
- Cream of Chicken Soup (1 can)
Put all in casserole dish, top with bread crumbs and dot with butter. Cook for 30 minutes at 350 degrees.
Vicki’s Macaroni and Cheese Casserole (Contributor: Vick Beacham)
- Elbow Macaroni (1 pkg cooked), Sharp Cheddar Cheese (1 pound grated)
- Mushroom Stems and Pieces (1 can drained)
- Cream of Mushroom Soup (1 can, 10 1/2 oz)
- Pimentos(1 jar, 2 oz), Mayonnaise (1 c)
- Milk (1/2 c), Butter (1/4c)
- Cheese Crackers( crushed)
Combine macaroni, cheese, mushrooms, cream of mushroom soup, pimentos, mayonnaise, and milk.
Top with crushed crackers and melted butter. Bake at 350 degrees for approximately 40 minutes.
Favorite Cold Salads
Pam’s Broccoli and Cauliflower Salad (Contributor: Pam Kidd)
- Cauliflower and Broccoli (1 head)
- Bacon (1 package)
- Sharp Cheddar Cheese(2 c shredded)
- Optional raisins or craisins
- Mayo (1 c), Sugar (1/2 c), Vinegar (2 tbsps) for the dressing
Cut broccoli and cauliflower into small bite size pieces, Cook bacon and crumble. Combine veggies and cheese.
Mix dressing in another bowl then add veggies. Sprinkle bacon on top when ready to serve.
Debbie’s Apple Jello (Contributor: Debbie Burns)
- Orange Jell-O (1 small box)
- Granny Smith Apples (2)
- Miniature Marshmallows (2 c)
Peal and grate apples. Make the orange Jell-O according to the box directions. Put the apples in the Jell-O and top with marshmallows. Chill.
Favorite Chocolatey Goodness
Carie’s ‘Buckeyes’ (Contributor: Carie Cato)
- Peanut Butter (1 c at room temperature)
- Butter (1/2 c unsalted and softened)
- Confectioner’s sugar
- Vanilla Extract (1/2 tsp)
- Bittersweet Chocolate Chips (4 oz)
In a large bowl, bear peanut butter, softened butter, confectioners’ sugar and vanilla extract until smooth.
Roll into 1-inch balls and place on parchment paper lined baking sheets. Place in freezer for 30 minutes, until firm.
Melt chocolate chips per package directions, Using a toothpick, dip peanut butter balls halfway into chocolate, allowing excess to drip off.
Return to parchment lined baking sheets, with a moistened finger smooth out the toothpick holes.
Refrigerate to harden chocolate, keep refrigerated until serving.
Beth’s Chocolate Sheet Cake (Contributor: Beth Daniels)
- Sugar(2 c), Flour(2c) Margarine(1 c, 2 sticks)
- Water (1 c) Cocoa(3 tbsp), Eggs (2), Buttermilk(1/2 c)
Bring to boil: margarine, water, cocoa; add baking soda to milk-then mix all ingredients with flour and sugar, beat well,
pour into greased jelly roll pan.
Bake at 375 degrees for 20-30 mins. Frost while warm.
- Margarine (1/2 c), cocoa (3 tbsp), Milk (5 tbsp)
- Powdered Sugar(2 c), Vanilla (1tsp)
Favorite Cranberry Sides: To make every Thanksgiving Meal Complete
Pam’s Cranberry-Apple Casserole (Contributor: Pam Kidd)
- Red Apples (3 c peeled and chopped)
- Cranberries( 2 c fresh, whole cranberries)
- Sugar (1 1/4), Oats (1 1/2 c reg)
- Flour (1/3 c), Brown Sugar(1/2 c)
- Margarine (1/2 c, 1 stick melted)
- Pecans (1/3 c)
Combine apples, cranberries and sugar. Spoon into greased casserole dish.
Topping: Combine oats, flour, margarine, brown sugar, and pecans. Spoon into casserole dish. Cover and bake at 350 degrees for 1 hr.
Mom’s Cranberry Salad (Contributor: Micah Corrigan)
- Crushed Pineapple (4 oz can)
- Black Cherry Gelatin (3 oz)
- Cranberries (6 oz dried)
- Sugar (1/2 c)
- Pecans (1 c broken)
- Sour Cream or Whipped Cream for garnish
Drain pineapple and reserve juice. Add juice to 1/2 cup hot water and heat to boiling. Soften gelatin in 1/4 cup cold water.
Dissolve softened gelatin in hot water-juice mixture. Let cool until it starts to set; don’t let the gelatin harden. Put cranberries through a grinder.
Add ground berries, pineapple, nuts, and sugar to cooled gelatin mixture. Mix well. Pour into a bowl or mold. Refrigerate until completely set.
Place mold in a warm water bath and run a knife around the edges to loosen. Invert onto a serving plate, and a dollop of sour cream or whipped cream.