Thanksgiving Recipes (Most Popular)
Savory, creamy, and perfect for a fall evening.Submitted by KAT1031
Having this simmer for several hours in the slow cooker makes the house feel cozy and smell divine!Submitted by PRAIRIEHARPY
I made this a couple years ago for Thanksgiving and my family has been asking for it again ever since. So I made it for this year's Thanksgiving get-together, but I lightened it up some. I could have bought fat-free or lower-fat mayo too, but it was out of my price range this week! :(
I know it sounds like a really weird combination of ingredients, but it comes out very good!
An easy homemade turkey broth perfect for soups and stews.
I like to use a large-size slow cooker for this but a large stock pot or soup kettle can be used instead. Just be sure to watch the water level if using anything other than a slow cooker to be sure that bones remain covered with liquid.
The stock is flavored by whatever stuffing or aromatics have been placed inside the turkey during roasting. If I'm in a hurry and don't want to deal with stuffing, I like to use some aromatics loosely placed inside of a raw turkey that has been rinsed out and patted dry with a clean towel. Coat the inside with Kosher salt, coarsely ground black pepper and ground cinnamon (or use a couple cinnamon sticks); then loosely place some quartered onions, chunks of sweet raw carrots, celery cut into 4 inch pieces, leek, and a red apple or two that has been quartered and cored into both the front breast cavity and the main body cavity of the turkey. Roast however you prefer. I like to preheat my oven to 500 degrees F. and put the turkey in a roasting pan on the lowest rack. Make a tent out of aluminum foil to put over the breast portion only. Roast for 30 minutes at 500 degrees. Reduce heat to 350 degrees and continue roasting, basting every 30 minutes until meat thermometer registers 161 degrees F. Turn off oven and let turkey sit until temperature reaches 180 degrees F. (Turkey will continue to cook even with oven turned off.) This makes a beautifully browned,moist and tender turkey with lovely pan drippings to use for this stock recipe.
There are so many ways to make dressing, so I have combined several of the recipes that I have and come up with this one. Instead of using the canned chicken broth you can use homemade if you're making a chicken to go with this, and you can also add the shredded cooked chicken to the stuffing before baking.Submitted by STEPH2003
This is a dish that my mother in law used to make years ago when I was first married. I think it's an old English recipe and it was one of her family's traditional Thanksgiving recipes. It's very simple and very good! The first time I tried to make it, she told that it used carrots and turnips, so I made it with carrots and turnips. YUCK!!! It turned out that turnip is the old New England name for a RUTABAGA. Once I made it with rutabagas it was delicious -- I have never had a Thanksgiving without this recipe for the past 32 years. It's amazingly simple and if you've never had it you won't believe how amazingly delicious it is! It goes so well with turkey and stuffing!!Submitted by EFFIEH