Our family enjoys trying out new recipes during our BIG holiday meals. And, thanks to the 24/7 MOMS who submitted these great recipes, I now have a nice selection to choose from.
What about you? Are you looking for new recipes to add to this years big Thanksgiving meal?
Why not try out one of these Mom-tested recipes? I'm sure they will please your Thanksgiving eaters.
Savory Turkey Brine
by Derrick Riches
Submitted by Nancy Freilinghttp
This turkey brine gets a portion of its salt from vegetable stock. The combination of spices and herbs will give your turkey a rich flavor.
Prep Time: 15 minutes
Cook Time: 15 minutesIngredients:
* 2 quarts vegetable stock
* 1/2 cup salt (3/4 cup Kosher or coarse salt)
* 1 tablespoon dried rosemary
* 1 tablespoon dried sage
* 1 tablespoon dried thyme
* 2 quarts cold waterPreparation:
In a large pot combine vegetable stock, salt and herbs over a medium heat. Simmer for about 15 minutes until the salt is completely dissolved. Remove from heat and allow to cool. Add cold water.
Place turkey in a large plastic container. Pour brine over top, cover and refrigerate. Brine for 1 hour per pound.Verdure al Forno
snoelles courtesy Giada De Laurentiis
submitted by Amy www.wfdamy.blogspot.com
2 Tbsp extra-virgin olive oil
5 medium zucchini, (about 1 1/2 pounds) sliced lengthwise, 1/4-inch thick
Salt and freshly ground black pepper
1 cup heavy cream
1 cup grated mozzarella
1 cup grated fontina
1/4 cup grated Romano
1 cup plain dried bread crumbs
4 Tbsp unsalted butter
Preheat oven to 375 degrees F. Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano. Sprinkle with 1/3 cup of the bread crumbs. Repeat layers, ending with the bread crumbs. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.
Submitted Amy www.wfdamy.blogspot.com
1 small zucchini, halved lengthwise
4 ounces white button mushrooms, wiped clean and trimmed
3 scallions, roots and dry tops trimmed
1 large carrot, cut on the diagonal into ¾ inch thick
½ to 1 Tbsp olive oil
½ to 3/4 tsp salt
¼ tsp freshly ground pepper
Preheat oven to 475 degrees F. Arrange vegetables on a baking sheet. Drizzle oil over each vegetable and toss to coat. Sprinkle on salt & pepper and toss again. Place baking sheet(s) in oven and roast 25-35 minutes until vegetables are tender and lightly browned.Sweet Potato Casserole
By Vanessa BeckettPrep Time:
1 Hr 5 Min
1 Hr 25 Min
5 sweet potatoes
1/4 tsp salt
1/4 cup butter
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 cup white sugar
2 Tbsp heavy cream
1/4 cup butter, softened
3 Tbsp all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.
Apple and Sausage Stuffing
By Vanessa Beckett
Prep Time: 15 min
Cook time: 90 min
1 lb. Pork or Sage Sausage
4 large apples, such as Red Delicious, McIntosh or Granny Smith
8 cups dried, toasted fresh or prepared seasoned bread cubes
1 small minced onion
1 cup dried or fresh cranberries
½ cup chopped celery
½ cup milk
Canned chicken broth (optional)
Preheat oven to 350F. Crumble sausage into medium skillet. Cook over medium heat until lightly browned, stirring occasionally. Place sausage and drippings in large bowl. Core, peel and chop apples into ½" pieces. Add apples and all remaining ingredients except broth to sausage mixture; blended thoroughly. Bake loosely stuffed in bird or place stuffing in greased 13" x 9" baking dish. Add turkey drippings and/or broth to adjust moistness and bake 30-45 minutes. Leftover stuffing should be removed from bird and stored in the refrigerator separately. Reheat thoroughly before serving.
Makes 10 side dish servings, enough for a 12 to 15 lb. turkey
Kathy Casey’s Blue Cheese & Rosemary Scalloped Potatoes
By Kathy Casey Food Studios
Submitted by Kara McQuillan
Description: No one likes mushy scalloped potatoes and nothing beats a Washington Russet potato for making perfect, creamy, but still firm scalloped potatoes. I love serving this version with blue cheese and rosemary with a big fat grilled steak, or a golden brown, perfectly roasted chicken.
Makes: 12 Servings
5 lbs. Washington Russet potatoes
2 tsp salt
1/2 tsp black pepper
1-1/2 tsp fresh rosemary, minced
3/4 cup crumbled blue cheese
3/4 cup grated parmesan cheese
1 cup sour cream
2 cups cream
1 tsp salt
Preheat oven to 350 degrees F.
1. Butter a 9- by 13-inch glass baking dish. Peel and slice the potatoes into 1/4-inch slices. Toss them in a large bowl with the 2 teaspoons salt, pepper and rosemary.
2. In a small bowl toss together cheeses.
3. Layer half the potatoes in the buttered baking dish. Sprinkle with half the cheese mixture and top with remaining potatoes.
4. In a bowl, whisk together sauce ingredients and pour over potatoes. Tap the baking dish on the counter to spread out the sauce and help release any air bubbles. Sprinkle with remaining cheese mixture.
5. Bake potatoes for about 1 hour and 15 minutes, or until browned and completely tender all the way through when poked with a knife.
6. Serve immediately.
Kathy's Notes: You can also make these in advance and store, covered and refrigerated, for up to 2 days. Bring to room temperature and reheat in a 350 degree F oven until hot.Pumpkin Cloverleaf Rolls
By Darla Markovsky
“The herb flavoring is subtle, but the texture is rich. In fact, these pull-aparts are sweet and buttery enough to please even the most stubborn self-proclaimed vegetable hater – despite the fact that they’re made with (shhh) squash.” (Family Fun magazine, November 2008)
3¾ cups flour, plus more for sprinkling
1 package or 2¼ tsp instant or bread machine yeast
1 tsp salt
¼ cup milk
¼ cup honey
½ cup canned or frozen and thawed pureed pumpkin or squash
1 large egg
½ cup warm water
8 fresh sage leaves, slivered (or 1 1/3 tsp dried leaves)
½ cup (1 stick) butter
In a large bowl, mix together the flour, yeast, and salt and set it aside.
Pour the milk into a microwave-safe bowl or 4-cup glass measuring cup and microwave it on high for 30 seconds. Whisk in the honey, squash, egg, and water. (The liquid mixture should be less than 110°; anything hotter might kill the yeast.)
With a fork, blend the squash mixture into the flour mixture until you have soft dough. Cover with plastic wrap and refrigerate for at least 1 hour.
Two hours before baking, turn the dough out onto a floured surface and knead 6 sage leaves into the dough. Melt the butter and set it aside in a small bowl. Divide the dough in half, and then divide each half into 6 portions. Divide each portion into 3 pieces. With floured hands, roll each piece into a ball and dip it into the melted butter. Place 3 balls in a muffin cup. Continue until 12 muffin cups are filled.
Drizzle or brush each roll with ½ teaspoon of the leftover melted butter and then sprinkle them with the rest of the sage. Let the rolls rise in a warm spot (at least 70°) until they’re double in size, about 1 to 1 ½ hours. The 3 balls of dough will rise together to form a cloverleaf shape.
Heat the oven to 350°. Bake the rolls until golden, about 15 to 17 minutes. Makes 1 dozenRhubarb Cherry Crisp
Submitted by Amy www.wfdamy.blogspot.comFILLING:
1 cup white sugar
3 Tbsp cornstarch
1 cup cold water
1 (21 ounce) can cherry pie filling
1/2 tsp almond extract
4 cups chopped fresh rhubarbCRUST:
1 cup all-purpose flour
1 cup rolled oats
1 cup packed brown sugar
1/4 tsp salt
1/2 cup margarine or butter
1/4 cup finely chopped pecans or walnuts
In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit. Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.Blackberry Cobbler by Betty Crocker
Submitted by Tammy Boring
2 1/2 cups fresh or frozen (thawed and drained) blackberries (do not use blueberries)
1 cup sugar
1 cup Gold Medal® all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup butter, melted
Cream, whipped cream or ice cream, if desired
1. In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.
2. In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.
Cobbler-Berry (Fruit Bobbler)
Submitted by Michelle Faussett
Melt one cube of Butter in a baking dish (9x13) in the oven. Once melted take out of the oven.
In a bowl mix together
1 cup flour
1 cup sugar
2 tsp baking powder
½ tsp salt
Then add 1 cup milk
Pour batter into the melted butter in the baking dish.
Add 3 cups fresh fruit over batter mixture. If using frozen fruit, bring fruit to room temperature first. Sprinkle ¼ cup to 1 cup sugar to taste and 1 tablespoon nutmeg.
Bake at 400 degrees. Check after 30 minutes. May need to bake for another 15 minutes.Sunday French Toast
by Trish Berg www.trishstipoftheweek.blogspot.com
2/3 cup brown sugar
1/2 cup melted butter
2 tsp cinnamon
1 1/2 cups milk
10-12 slices bread
1. Spray pans with cooking spray.
2. In separate bowl, mix the sauce ingredients.
3. Dip bread slices in individually in sauce, and lay bread slices in single layer on jelly roll pan, or 2 9 x 13 pans.
Pour remaining sauce on top of bread when done
At this point, you can bake immediately or cover tightly and store in the fridge for a day or two, or freeze for up to a month.
6. To cook, bake at 350 degrees for 30-40 minutes.
Serve warmPumpkin Smoothie
By Cindy Staub
Canned pumpkin, milk, vanilla yogurt, cinnamon, nutmeg, brown sugar, ice cubes, blend top with whip cream & sprinkl