Thanksgiving Recipes...... YUMMY!!! :) :)

[angelgirl]

Hey, Ya'll Just wanted you to know, incase you didn't read it, due to my pitiful title,,, but, there is a WONDERFUL thread titled,,

I COULD CRY.....

BUT,,,, Before you dismiss it.. it's really a Thanksgiving Thread,,
PLEASE check it out..

Love ya all..

Becky

Was having a brain fart, when I titled it, lol,

[pedagogue]

Here is my mom's Baked Butternut Squash Soup. It is one of my favorites, and I'm making it for my friend's potluck.

Baked Butternut Squash Soup
Serves 6

2 butternut squash (1 lb. each), peeled, seeds removed and chunked
2 carrots, peeled and cut into 1-inch pieces
1 medium onion, peeled and chopped
2 cans chicken broth or vegetable broth
2 teaspoons honey
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon ground ginger
¼ teaspoon ground pepper
½ teaspoon salt

1. Place the squash, carrots & onions in a large roasting pan or casserole.
2. Sprinkle evenly with the spices and the honey.
3. Pour the broth over all.
4. Cover with foil and bake in a 400˚ oven for 50 minutes to 1 hour, until vegetables are fork tender.
5. Cool slightly (Do not blend hot soup. It can expand in the blender container and burn your hands.)
6. Puree soup in blender until smooth.
7. Reheat gently to serve.

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I'm also thinking of making the cranberry dessert in the "I Cry" thread....or a similar recipe I found in VT (Vegetarian Times). There was an AWESOME looking mushroom appetizer in the most recent VT. It was stuffed mushrooms with a pesto sauce, sausage (they used soy, i'd use real), and a few other items.

If anyone is ever looking to spice up their veggie sides...look no further than VT. I've been getting the magazine on and off for probably 4 years or so (more on than off), and it is awesome. I am a big meat eater, so it looks odd next to my BBQ recipe books, but trust me.....worth checking out.

-p

[PlanoTexican]

Bobs Maine Yankee "Baked" Turkey Stuffing

14 Cups Bread Toasted Cut Into Small Cubes
1 Cup Chicken Stock
1/2 Cup Butter
1 Large Onion Around 2 Cups Diced Small
3 Large Celery Stalks Around 2 Cups Diced Small
1/3 Cup Parsley Minced
2 Teaspoons Poultry Seasoning (Bells)
2 Large Eggs Lightly Beaten
Salt And Pepper To Taste

Put the bread cubes in a big bowl and pour on 1 cup chicken stock while tossing gently so it's evenly distributed. Set aside.

In a big skillet melt the butter over medium heat. Add the onion and sauté, stirring occasionally, until it is clear and but not brown.

Add the diced celery and cook 10 minutes or until it is done. Stir in the parsley and poultry seasoning then pour the mix over the bread cubes.

Season lightly with salt and pepper then toss gently until all is thoroughly combined.

Taste for seasoning. The uncooked stuffing should be a little wetter than you want the finished product to be, but not much; add chicken stock if necessary. Stir in the beaten eggs last.

Put stuffing into a casserole dish large enough to allow the stuffing to be two or three inches thick. Cook, covered for 45 minutes, uncover and cook until it is a nice golden brown.

Why is it not put inside of the turkey? I am a displaced Mainer living in Texas, and in Texas we fry ‘em brother! That would make the stuffing a little on the greasy side (smile).

I know living in Texas I should have the cornbread based stuffing. Sorry that ain’t going to happen in this lifetime.