250 Delicious Thanksgiving Recipes

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Thanksgiving Recipes

Turkey Breast Braised with Garlic and Rice Ingredients: 1 Cup long-grain rice 1 Can (14-1/2 ounces) chicken broth 1/2 Cup white wine 2 Teaspoons dried parsley 1/2 Teaspoon each dried rosemary, thyme and sage 1 Bay leaf 1 BONE-IN TURKEY BREAST (5-6 pounds) Paprika 3 Cloves garlic Instructions: Preheat oven to 350. In 5-quart Dutch oven combine rice, broth, wine, parsley, rosemary, thyme, sage and bay leaf. Place turkey over rice mixture and sprinkle turkey generously with paprika. Cut off root ends of garlic cloves. Place whole garlic bulbs, cut-end-up, in rice around turkey breast. Cover top of Dutch oven with foil and lid. Bake at 350 degrees F. 2-1/2 to 3 hours or until meat thermometer inserted in thickest part of breast registers 170-175 degrees F. Allow to stand 10 to 15 minutes before serving. To serve, carve turkey into slices and place on platter. Spoon rice mixture into serving bowl. Squeeze garlic from skins onto turkey and rice.

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Thanksgiving Recipes

Moist Glazed Ham Instructions: Preheat the oven to 400 degrees Remove the rine from a large whole ham and score the fat in the traditional diamond pattern. Stud it heavily with whole cloves and place it in a large roaster. Pack One whole pound of brown sugar on to the top of the ham just as thick and as high as you cant pack it. Dont worry about the part that falls off it will be left in the pan to melt into the glaze Put this in the 400 degree oven for thirty to forty minutes until the brown sugar begins to melt. Then pour one can of Classic Coke over the ham very gradually trying not to wash off the melting sugar. Reduce the oven temp to 325 degrees. For the remaining basting you will use a mixture of half burgandy wine and half pineapple juice basteing every 30 minutes for 4 hours. Be sure to dip up the pan juices and spoon them back up over the top too. The idea is to keep the meat super moist for the whole time it is cooking. You may "tent it" with foil the first 3 and a half hours and I always do if I
have a lot going on and might become distracted. This will be the best tasting ham you have every ate so be willing to devote a little extra time to it.

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Thanksgiving Recipes

Old Fashioned Bread Stuffing Ingredients: 3-4 loaves of white bread (or 5 if you like leftovers) water chicken broth insides of the turkey 2 bunches of celery 1 or 2 onions 2 TBSP butter 1/2 tsp. sage oysters (optional) mushrooms (option) Instructions: The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out. The next day, after you remove the insides of turkey, boil them in water in 2/3 qt. sauce pan until cooked (about 20/30 minutes). Remove insides for later use or discard. Keep water and put aside. Preheat oven to 350 degrees. Chop onion and celery and place into food processor until minced. Melt 2-3 tablespoons of butter in large saucepan. Saute onion and celery until heated through. Do not brown! (Saute mushrooms also at this time if wanted). Depending on how much stuffing you want and how much celery and onion you've chopped, you may have to saute the onion and celery in two parts. Once coo
ked, pour the onion/celery mixture directly over the dried out bread. Pour 1/2 tsp. sage over bread/onion/celery mixture. Then take your reserved water and pour slowly over bread. The bread will shrink as you do this. Be careful not to pour too much water in. Mixture thoroughly and smell/taste for perfect stuffing. If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage. If you are using oysters, add them now. Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid. Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.

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