Thanksgiving Recipes

Thanksgiving is a special holiday that I enjoy for a variety of reasons. I love getting the (almost) week long break from classes right before finals to de-stress and go home to have some fun with the family. I getting to catch up with my younger brother and snuggling with my puppy. I love getting to see my friends and swap stories about our time at college. I love going shopping on Black Friday. Most of all, I LOVE the food.

We all have our Thanksgiving food favorites. Personally – I am a huge fan of turkey. I can almost taste my father’s mashed potatoes and my grandmas slow roasted turkey as I sit here to write this article. Although I can’t share my family recipe secrets, here are a few other recipes that you should definitely try this Thanksgiving holiday. 

If you look forward to Thanksgiving as much as I do, then you are definitely looking to indulge in as much delicious food as possible. Here is a sample four course meal that would make up my ideal Thanksgiving table.

Appetizer: Artichoke Stuffed Baked Potato Bites
Makes about 16 appetizers
Ingredients:

• 16 small potatoes (1-1/2 to 2 inch diameter)
• 1 tablespoon olive oil
• Kosher salt and freshly ground pepper
• 1 14 ounce can artichoke hearts, drained and chopped
• ½ cup light sour cream
• ¼ cup finely shredded Parmesan cheese
• 2 tablespoons finely shredded lemon peel
• 2 cloves garlic, minced
• Dash crushed red pepper flakes
• ¼ cup chopped fresh parsley

 
Directions:

1. Cut off the top one-third of each potato, and a thin slice off the bottom of each potato so it will sit level (Discard potato trimmings, or cook and use to make potato salad or mashed potatoes.). Using a melon baller, hollow out the potatoes, leaving small empty shells. Lightly coat potatoes all over with oil and sprinkle in some salt and pepper. Place in a shallow baking pan and set aside.
2. For filling, in a medium bowl combine the artichoke hearts, sour cream, Parmesan cheese, lemon peel, garlic, crushed red pepper flakes. Spoon about 1 tablespoon of the filling into each potato shell.
3. Bake in a 450 degree F oven about 15 minutes, or until potatoes are tender and filling is golden brown. Sprinkle the chopped parsley over the potatoes.

Enjoy!
Source: http://www.thecomfortofcooking.com/2011/11/artichoke-stuffed-baked-potat…

 
Entree:Heavenly Mashed Potatoes
 Serves 5 to 7

Ingredients:

• 4 russet potatoes, peeled and cut into chunks
• 1/3 cup heavy cream
• 1/4 cup (1/2 stick) unsalted butter
• 2 garlic cloves, minced
• 1/4 cup cottage cheese, pureed
• 2 tablespoons chives, thinly sliced
• salt and pepper to taste
• optional garnish:
• chives
• melted butter

Directions:

1. Place potatoes in a large pot and fill with water. Place over medium-high heat and bring to a boil.
2. Boil potatoes until fork tender, about 25 minutes.
3. While potatoes boil, place cream, butter and garlic in a small saucepan and simmer. Once mixture comes to a simmer, remove from heat.
4. Drain potatoes in a colander and return back to the pot. Lightly mash the potatoes and season with salt and pepper.
5. Pour cream mixture over the potatoes, a little at a time and mash the potatoes until all the cream mixture has been used and potatoes are smooth.
6. Stir in pureed cottage cheese and sliced chives and season with salt and pepper.
7. Top with remaining chives and melted butter, if desired. Serve warm.
Source: http://spoonforkbacon.com/2011/11/heavenly-mashed-potatoes/

Entrée #2: Turkey Bites

Ingredients:
Dough

• •3 cups all purpose flour
• •1/2 cup butter, melted
• •1 tbsp sugar
• •1 tsp salt
• •2 eggs
• •1 tsp yeast2/3 cup lukewarm water

Filling

• •1 1/4 lb turkey breast, boneless and skinless
• •1 cup asiago cheese, shredded
• •2 tbsp butter
• •1 tsp hot sauce
• •1 tsp garlic chili sauce
• •1/4 cup fresh dill, chopped
• •salt and pepper to taste

Other

• 1 egg for egg wash
• sesame seeds for sprinkling

 Directions:
1. In a small bowl, combine the water, sugar and yeast together and let it sit until the yeast bubbles.
2. In another small bowl mix the eggs and the melted butter.
3. In the bowl of your mixer, add the flour, salt and mix. Add the butter/egg mixture and the yeast mixture and using the paddle attachment, mix it all together until everything is well incorporated. The dough will be fairly soft.
4. Place the dough into an oiled bowl and rub some of the oil all over the dough. Let it rise in a warm place until it doubles in size.
5. While the dough is rising, you can make the turkey mixture. Cut the turkey into smaller pieces. In a skillet heat 2 tbsp of butter then add the turkey to it. Season the turkey with salt and pepper. Cook the turkey on all sides until it’s no longer pink. Take the turkey out of the skillet and chop it up in small pieces or pull it apart with a couple forks. Place the turkey in a bowl. Add the shredded asiago cheese to it, hot sauce, garlic chili sauce and dill. Mix everything well together. Let it cool.
6. Preheat oven to 375 F degrees.
7. Take the dough and roll it out into a big rectangle about 2 feet by 1 1/2 feet.
8. Cut the rectangle into 4 long strips. Take the turkey mixture and divide it in 4, spreading it across the length of the strips. Next, bring the two sides together of each strip, pinching it together so that the dough sticks, and thus forming a roll.
9. Repeat with all 4 strips. Take one strip and using a sharp knife, cut it into 1 inch pieces.
10. Place the pieces on a cookie sheet lined with parchment paper or a silpat.
11. Brush the turkey bites with egg wash and sprinkle with sesame seeds. Bake for about 20 to 25 minutes or until nice and golden brown.
 
Source: http://www.jocooks.com/jos-favorites/turkey-bites/

 
Dessert: Pumpkin Lust Cake

Ingredients:
 

• 1 stick butter, melted
• 1 cup flour
• 1 cup chopped pecans
• 2 tbs sugar
• 1 (8oz) package of cream chees, soft
• 1 cup powdered sugar
• 2 (8 oz) containers cool whip (or one 16 ozz container)
• 2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding 
• 3 cup cold milk
• Nutmeg for sprinkling

Directions:

For the crust:
1. Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish.  Bake at 375 for 10-15 minutes.  Let cool completely.

For the Cream Cheese Layer:
1.  Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth.  Spread over crust.

For the Pumpkin Layer:
1.  Mix pudding mixes with cold milk, whisking for several minutes.  Set it in the fridge for 5-10 minutes to let it thicken.  Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg. 
Cut into squares and serve.  Keep refrigerated.
Source : http://www.sweettreatsmore.com/2011/11/pumpkin-lust-cake.html

Leave a comment and tell us if you try any of the recipes!