Favorite Thanksgiving Recipes

Martha - posted on 11/26/2008 ( 3 moms have responded )




Please list your favorite Thanksgiving recipe here. I'm looking for fun recipes to try tomorrow!


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Lauren - posted on 11/28/2008




I am a day late for T'giving but here are some recipes that get rave reviews:


1/2 pound imported Swiss cheese, shredded

1/2 pound Gruyere cheese, shredded

2 tablespoons cornstarch

1 garlic clove, peeled

1 cup dry white wine

1 tablespoon lemon juice

1 tablespoon cherry brandy, such as kirsch

1/2 teaspoon dry mustard

Pinch nutmeg

Assorted dippers

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.

Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!


2 lbs. sweet potatoes

1 lemon

butter pats (one pat per potato slice)

3/4 cup brown sugar

2 tsp. cinnamon

2 tsp. nutmeg

salt and pepper to taste

Cook sweet potatoes in boiling water until peels can be easily removed, approximately 10 percent done (about 10 minutes). Cool potatoes slightly (about 10 minutes), peel then cut into diamond shape or rounds about 3/4 - 1 inch thick (I prefer cutting into rounds).

Place into a 2-quart baking dish.

Place one pat of butter on top of potatoes. Cut lemon into 4 wedges, squeeze juice over potatoes and place wedges in with potatoes. Combine sugar and spices and add 3/4 cup evenly over potatoes.

Bake in 450 degree oven for approximately 45 minutes or until candied, basting frequently.


***I warm these on low for 3 hours in the crockpot...saves oven and stove space!

9 lg. russet potatoes (6 to 6 1/2 lb.), peeled & cut into lg. chunks

1 c. sour cream

6 oz. cream cheese, room temperature

8 tbsp. (1 stick) butter, room temperature

1/2 c. milk

3 tsp. onion salt

Salt & freshly ground pepper

Lightly butter 9 x 14-inch oval baking dish. Place potatoes in large saucepan and cover with cold water. Boil until tender, about 30 minutes. Drain. Using electric mixer, mash potatoes in large bowl. Mix in sour cream, cream cheese, 5 tablespoons butter, milk and onion salt. Season with salt and pepper. Transfer potatoes to prepared dish. (Can be prepared 2 days ahead. Cover and refrigerate.) Preheat oven to 400 degrees. Slice remaining 3 tablespoons butter. Place on top of potatoes. Bake until heated through and light brown, about 30 minutes.

HOLIDAY CRANBERRY SALAD (Mikasa or Depression Bowl)

12 oz bag of raw cranberries

2 oranges (I use 2 small cans of mandarin oranges...Easier!!!)

6 - 8 oz large jello (any red kind)

1 cup of sugar

1 - 2 apples, peeled, cored and cut in small pieces

1/2 walnuts, crushed (optional)

In a blender, grate the cranberries in stages. Then add the oranges. Put in a bowl and stir in the sugar.

Put jello in a med - large bowl and add 2 cups boiling water and mix well. Then add the cran orange mixture and mix well.

Add apples, stir and then add walnuts. Let set at least an hour...Can be made the day berfore.

Nicole - posted on 11/26/2008




Pumpkin Cheesecake All time family favourite my Canadian family and my American family!

Crust 1 cup graham cracker crumbs

1 tblsp sugar

4 tblsp butter or margerine melted


2- 8 ounces of softened packs of cream cheese

3/4 cup sugar

1 can 16 oz pumpkin

1-1/4 tsp ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. salt

2 eggs


2 cups(16oz) sour cream

2 tblsp of sugar

1 tsp. vanilla extract

12 to 16 pecan halves as decoration

Cobine crust ingredients press into bottom of a 9 in springform pan chill. For filling beat cream cheese and sugar in large mixing bowl until well blened. Beat in pumpkin and spices and salt. Add eggs one at a time. Pour into crust. Bake at 350 degrees fo 50 minutes. Meanwhile for topping combine sour cream sugar and vanilla. Sprerad over filling bake 5 minutes more cool on rack. Chill overnight if possible Garnish with pecan halves.

Enjoy! Happy Thanksgiving!

Margaret - posted on 11/26/2008




I have just gotten what I have found to be one of my new absolute favorite holiday desert recipes....Pumpkin log ...you can even cut the carbs in it if necessary by using splenda instead of sugar so its diabetic friendly as well

3 eggs

2/3 cup canned pumpkin

1 cup sugar

1 tsp. soda

1/2 tsp. cinnamon

3/4 cup flour


1 ( 8 oz.) pkg. cream cheese

2 Tbsp. butter

1 tsp. vanilla

1 cup powdered sugar

1 cup pecans, chopped (optional)

Mix log ingredients together. Grease & flour jelly roll pan

(cookie sheet with sides) Pour mixture into pan and bake at

375° F. for 10-15 minutes.

Remove from oven. Sprinkle tea towel with powdered sugar.

Roll baked pumpkin log in towel until cool. (approx. 20 minutes)

Meanwhile, prepare filling. Unroll pumpkin log from towel.

Spread with filling mixture. Reroll log and wrap in foil or

plastic wrap and refrigerate. Just before serving, you may want to

sprinkle with more powdered sugar. This also freezes well.

Number of servings depends on the sizes of the slices, but can

usually serve 10-12.

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