Thanksgiving Recipes

The Cook House

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Thanksgiving Recipes

This is the page for special recipes used here for holidays and birthdays and such.

Thanksgiving Menu

Items with Asterisk -recipe below

Appetizers

Cheese Ball*

Munchy Platter:

- Cheese and Olive Skewers, Celery with Cream Cheese, Baby Corn

Spinach Dip

Main Course

Roast Turkey with Giblet Gravy*

Cornbread Dressing*

Sweet Potato Casserole*

Macaroni and Cheese*

Green Beans

Deviled Eggs

English Pea Salad*

Corn Salad*

Cranberry Relish*

Desserts

Million Dollar Salad*

Pecan Pie

Pumpkin Pie

Cheese Ball

2 pkgs Cream Cheese

1 lb Sharp Cheddar Cheese

1 lb Medium Cheddar Cheese

1 lb Mild Cheddar Cheese

1/2 tsp Garlic Salt

1 tsp Lemon Juice

1/2 cup drained Crushed Pineapple

Chopped Pecans

Mix everything together and then into a ball with your hands, except for nuts. Put chopped nuts in a pie plate and roll the ball in the nuts. Keep refrigerated until 30 minutes before serving. Serve with crackers.

Fresh Cranberry Relish

1 lb Cranberries, fresh

Orange juice

Orange zest (finely grated orange peel)

½ cup sugar or honey

Coarsely grind the cranberries in a food processor. Pour in orange juice and add zest. Sweeten to taste with granulated sugar.

Giblet Gravy

3 Boiled Eggs

Cooked Giblets from Turkey

Turkey Drippings and additional Broth (can be chicken broth)

Salt and Pepper

Cornstarch

Boil the neck, heart and gizzard from the turkey with onion and a couple of stalks of celery for about an hour or 2. Add liver in the final 30 minutes and cook till done. Remove meat from the neck and chop with the organ meats. (Remove celery from broth and discard. I usually add this broth to my dressing.)

Take the drippings from the turkey and set aside to cool. The fat will rise to the top as it cools and you can skim that off. Pour your remaining broth into a pan and add additional broth to amount you desire. Heat over medium low heat but do not boil.

In a separate bowl or measuring cup measure a 1/2 cup of cold water and add 1 tablespoon of cornstarch per 2 cups of liquid in your gravy. Use a whisk to dissolve the cornstarch in the cold water. Once dissolved add this to the broth. As the broth heats it will begin to thicken. You can add more cornstarch if it is not thick enough but don't add it to the hot broth without dissolving it in cold water. It will clump up otherwise.

Once the gravy has thickened, add in your giblets, chopped boiled egg and salt and pepper to taste.

Macaroni and Cheese

1 Large Package of Macaroni Noodles

2 Sticks of Butter

1 cup All-Purpose Flour

2 cups of Milk

Salt and Pepper

Grated Cheddar Cheese

Cook Macaroni noodles as package directs. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour keep whisking till you have a fairly smooth doughlike ball. Stir in the milk and whisk until you have a smooth thickened sauce. Salt and Pepper.

Layer the noodles into a 9 x 13 baking dish. Pour "sauce" over the noodles and cover with grated cheese. I also like to cut chunks of cheese and push them down randomly spaced into the noodles before I add the sauce and grated cheese on the top.

Bake in a 350* oven for about 35 minutes or until cheese is melted and bubbly!!!

Cornbread Dressing

2 pones of Cornbread

1 loaf of white bread (can use biscuits, wheat bread, etc)

Onions and Celery, sautéed in butter

Poultry Seasoning

Salt and Pepper

Chicken Broth

4 eggs, lightly beaten

Crumble cornbread and other bread into a large bowl. Add celery and onion, poultry seasoning, salt and pepper. Taste to see if you have enough seasoning. This will vary with every family. Add eggs. Pour in enough broth to make a soupy mixture – about like pancake batter. It the mix is dry now it will be dry when baked. (If dry make lots of gravy!!!)

Pour mixture into greased baking dish. Bake at 350* for 45 minutes or until knife inserted comes out clean.

This makes a huge recipe of dressing and should give you plenty for leftovers. Paul’s favorite thing to do is have a bit of cold dressing out of the ‘fridge to snack on the next day. Be sure that you keep this refrigerated after the meal because dressing can go bad very quickly!

MILLION DOLLAR SALAD

8 oz. cream cheese

1 tbsp. mayonnaise

1 small jar maraschino cherries, chopped

20 oz. drained crushed pineapple

1 bag mini marshmallows

1/2 pt. whipping cream, whipped or 1 small tub whipped cream

1 c. chopped nuts

Combine cream cheese and mayonnaise until smooth. Drain pineapple and mix with marshmallows. Fold in whipped cream and nuts. Add cherries

ENGLISH PEA SALAD

1 can Tiny English peas

2 hard boiled eggs

1 tablespoon salad pickles, drained

¼ cup mayonnaise

1 tsp. paprika

Dash of salt

Mix well together and chill. Serves 6.

Pumpkin Pie Spice

Ingredients

4 teaspoons cinnamon

2 teaspoons ginger, ground

1 teaspoon allspice

1 teaspoon nutmeg, ground

Mix thoroughly and store in an airtight container

Poultry Seasoning

1 tablespoon rosemary

1 tablespoon oregano

1 teaspoon sage

1 tablespoon marjoram

1 tablespoon thyme

1 teaspoon pepper

Mix thoroughly and store in air tight container

Sweet Potato Casserole

6 cups mashed sweet potatoes

1 cup brown sugar

1 cup melted butter

1 Tablespoon Grated Orange rind

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

4 eggs, lightly beaten

1 cup evaporated milk

Combine ingredients and pour into a buttered casserole dish.

Topping:

1/2 cup brown sugar

1/3 cup flour

1/3 cup melted butter

1 cup chopped pecans

Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.

Optional – we add mini marshmallows on the top for the last 10 minutes.

Shepherds Hill Farm
The Burrell Family