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Top of The Best 10 Thanksgiving Recipes

Top of The Best 10 Thanksgiving Recipes

Lemon-Herb Roasted Turkey Recipe

exps41181 SD1440070D60A Top of The Best 10 Thanksgiving Recipes

 

Ingredients

  • 1/2 cup butter, melted
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1 turkey (14 to 16 pounds)
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 medium lemon, halved
  • 1 medium onion, quartered
  • 14 garlic cloves, peeled
  • 24 fresh thyme sprigs
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1 turkey-size oven roasting bag

Directions

  1. In a small bowl, combine the butter, lemon juice, lemon peel and minced thyme. Pat turkey dry. Sprinkle salt and pepper over skin of turkey and inside cavity; brush with butter mixture. Place the lemon, onion, garlic and thyme sprigs inside cavity. Skewer turkey openings; tie drumsticks together.
  2. Place flour in oven bag and shake to coat. Place the bag in a roasting pan; add turkey, breast side up. Cut six 1/2-in. slits in top of bag; close bag with tie provided.
  3. Bake at 350° for 2-1/4 to 2-3/4 hours or until a meat thermometer reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. If desired, thicken pan drippings for gravy. Yield: 14-16 servings

Creamy Make Ahead Mashed Potatoes Recipe

exps50767 TH1999634C09 29 5b Top of The Best 10 Thanksgiving Recipes

 

Ingredients

  • 3 pounds potatoes (about 9 medium), peeled and cubed
  • 6 bacon strips, chopped
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup butter, cubed
  • 1/4 cup 2% milk
  • 1-1/2 teaspoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3 green onions, chopped

Directions

  1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender.
  2. Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
  3. Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13×9-in. baking dish; sprinkle with cheese, green onions and bacon. Refrigerate, covered, up to 1 day.
  4. Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, uncovered, 40-50 minutes or until heated through. Yield: 10 servings.

Triple Cranberry Sauce Recipe

exps46430 CW1794334D33D Top of The Best 10 Thanksgiving Recipes

Ingredients

  • 1 package (12 ounces) fresh or frozen cranberries
  • 1 cup thawed cranberry juice concentrate
  • 1/2 cup dried cranberries
  • 1/3 cup sugar
  • 3 tablespoons orange juice
  • 3 tablespoons orange marmalade
  • 2 teaspoons grated orange peel
  • 1/4 teaspoon ground allspice

Directions

  1. In a small saucepan, combine the cranberries, cranberry juice concentrate, dried cranberries and sugar. Cook over medium heat until the berries pop, about 15 minutes.
  2. Remove from the heat; stir in the orange juice, marmalade, orange peel and allspice. Transfer to a small bowl; refrigerate until chilled. Yield: 3 cups.

Green Bean Casserole Recipe

exps4547 BHR133210C05 08 2b Top of The Best 10 Thanksgiving Recipes

Ingredients

  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 cup milk
  • 2 teaspoons soy sauce
  • 1/8 teaspoon pepper
  • 2 packages (16 ounces each) frozen green beans, cooked and drained
  • 1 can (6 ounces) French-fried onions,divided

Directions

  1. In a bowl, combine soup, milk, soy sauce and pepper. Gently stir in beans. Spoon half of the mixture into a 13-in. x 9-in. baking dish. Sprinkle with half of the onions. Spoon remaining bean mixture over the top.
  2. Bake at 350° for 30 minutes or until heated through. Sprinkle with remaining onions. Bake 5 minutes longer or until the onions are brown and crispy. Yield: 10 servings.

Stuffing from the Slow Cooker Recipe

exps33692 LT966922A05 17 5b WEB Top of The Best 10 Thanksgiving Recipes

 

Ingredients

  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup butter
  • 6 cups cubed day-old white bread
  • 6 cups cubed day-old whole wheat bread
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
  • 1/2 cup egg substitute

Directions

  1. In a small nonstick skillet over medium heat, cook onion and celery in butter until tender.
  2. In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and egg substitute; add to bread mixture and toss to coat.
  3. Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through.Yield: 12 servings.

Pilgrim Hat Cookies Recipe

exps41428 TH132104D07 02 3b Top of The Best 10 Thanksgiving Recipes

 

Ingredients

  • 1 cup vanilla frosting
  • 7 drops yellow food coloring
  • 32 miniature peanut butter cups
  • 1 package (11-1/2 ounces) fudge-striped cookies
  • 32 pieces orange mini Chiclets gum

Directions

  1. In a small shallow bowl, combine frosting and food coloring. Remove paper liners from peanut butter cups.
  2. Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole on the bottom of cookie, forming the hatband and crown. Add a buckle of Chiclets gum. Repeat with remaining cups and cookies. Yield:32 cookies.

Taste-of-Fall Salad Recipe

exps43256 TH1789925D26B Top of The Best 10 Thanksgiving Recipes

 

Ingredients

  • 2/3 cup pecan halves
  • 1/4 cup balsamic vinegar, divided
  • Dash cayenne pepper
  • Dash ground cinnamon
  • 3 tablespoons sugar, divided
  • 1 package (5 ounces) spring mix salad greens
  • 1/4 cup California Olive Ranch® Olive Oil
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1 medium pear, thinly sliced
  • 1/4 cup shredded Parmesan cheese

Directions

  1. In a large heavy skillet, cook the pecans, 2 tablespoons vinegar, cayenne and cinnamon over medium heat until nuts are toasted, about 4 minutes. Sprinkle with 1 tablespoon sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
  2. Place salad greens in a large bowl. In a small bowl, whisk the oil, mustard, salt and remaining vinegar and sugar; drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on six salad plates. Sprinkle with cheese. Yield: 6 servings.

Sweet Potato Crescents Recipe

exps13070 HB133235D07 26 4b Top of The Best 10 Thanksgiving Recipes

 

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 can (15-3/4 ounces) cut sweet potatoes, drained and mashed
  • 1/2 cup sugar
  • 1/2 cup shortening
  • 1 egg
  • 1-1/2 teaspoons salt
  • 5 to 5-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup butter, melted

Directions

  1. In a large bowl, dissolve yeast in water; let stand for 5 minutes. Beat in the sweet potatoes, sugar, shortening, egg, salt and 3 cups flour. Add enough remaining flour to form a stiff dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; divide into thirds. Roll each portion into a 12-in. circle; cut each into 12 wedges. Brush with butter. Roll up from the wide end and place, pointed end down, 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 40 minutes.
  4. Bake at 375° for 13-15 minutes or until golden brown. Remove from pans to wire racks. Yield: 3 dozen.

Pumpkin Cheesecake with Sour Cream Topping Recipe

exps16193 BHR133210C05 15 5b Top of The Best 10 Thanksgiving Recipes

 

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup packed brown sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (5 ounces) evaporated milk
  • 2 tablespoons cornstarch
  • 1-1/4 teaspoons ground Tone’s® Ground Cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 eggs, lightly beaten
  • TOPPING:
  • 2 cups (16 ounces) Daisy Brand® Sour Cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract

Directions

  1. In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes.
  2. In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust.
  3. Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set.
  4. In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.
  5. Remove sides of pan. Let stand at room temperature 30 minutes before slicing. Sprinkle with additional cinnamon.Yield: 12-14 servings.

Creamy Sweet Potatoes Recipe

exps234 BHR133210B05 08 3b Top of The Best 10 Thanksgiving Recipes

 

Ingredients

  • 5 pounds sweet potatoes, peeled and cooked
  • Eggland’s Best Eggs, lightly beaten
  • 1/2 cup orange juice
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • Dash salt
  • 1 cup miniature marshmallows

Directions

  1. In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Transfer to a greased 3-qt. baking dish.
  2. Bake at 350° for 35-40 minutes or until set. Top with marshmallows; return to oven until they just begin to puff and melt, about 5-10 minutes. Yield: 10-12 servings.

 

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