Thankful...

I have so many things to be thankful for.  I'm so thankful for my wonderful family, husband, in-laws I not only can stand but adore, and our health.  


I am also thankful for really really good food and the unyielding desire my mother in law and I have to cook every single thanksgiving recipe we've ever made. 4 hands are better than 2 and 2 ovens are better than 1.  We chopped, stuffed, kneaded and baked till we developed calluses and ended up with a fantastic meal that will probably last us until next thanksgiving.  My husband likes to point out that we practically had a pie to person ratio.


Here's the list of dishes/desserts we made and the recipes we used:


12 lb Turkey: (My mother-in-law's own recipe)
Preheat oven to 400 then reduce to 325 after half an hour
1. Clean the turkey (take out insides, wash out and dry)
2. Take giblets, neck and heart, add to pot of water with onions, garlic and celery and salt & pepper, simmer for several hours for gravy base and basting fluid
3. Salt and pepper the inside and outside of turkey
4. Create paste with margarine/butter, sage, thyme and rosemary and rub gently under skin of breast
5. Stuff with bread stuffing, pin/sew in stuffing and tie up legs and wings
6. Put in oven, basting every 45 minutes with giblet juices and its own juices
7. Cook until thermometer reads 175 degrees and remove from oven, let sit to let juices run out a bit more


Stuffing: (My mother-in-law's own recipe)
1. Purchase Pepperidge Farm Herb Bread Stuffing
2. Melt 1 stick of margarine in a pan and use to sautee 1.5 cups of chopped onions and 1.5 cups of chopped celery until translucent
3. Mix bread cubes with 1 can chicken broth, 1 can of H20 and vegetable sautee
4. Stuff some in into turkey and cook the rest at 350 for 1/2 hour until crispy.


Sweet Potatoes: http://www.epicurious.com/recipes/food/views/Candied-Sweet-Potatoes-102577 (we added marshmallows on top)
PS, some of the best sweet potatoes I've ever had!


Green bean Casserole: http://www.foodnetwork.com/recipes/alton-brown/not-your-mamas-green-bean-casserole-recipe/index.html


Chestnut dressing: (1lb chestnuts pureed and mixed with 1/4 cup butter then baked)


Mashed Potatoes: (My mother-in-law whipped them up from memory--she's crazy good)

Brussel Sprouts: http://www.foodnetwork.com/recipes/alton-brown/brussels-sprouts-with-pecans-and-cranberries-recipe/index.html

Baked parsnips and carrots: http://www.epicurious.com/recipes/food/views/Roasted-Carrots-and-Parsnips-with-White-Balsamic-361792


Butternut squash soup: http://www.epicurious.com/recipes/food/views/Butternut-Squash-Soup-with-Cider-Cream-15657


Mac & Cheese: (My step-dad's own secret recipe - 4 kinds of cheese)

Vegan Mac & Cheese (por moi): Same as above but with vegan substitutions


Fresh cranberry sauce: 
1. In a food processor combine 2 cups raw cranberries, 1" fresh ginger, 2 tablespoons candied orange peel and splenda to taste.


Canned cranberry sauce: Take out and slice. Period. 

Apple Pie:(My mother-in-law whipped them up from memory--I'm going to need to seriously pick her brain--abby-normal!)

Zucchini Bread: http://www.cooks.com/rec/view/0,164,148176-254205,00.html 
We didn't use the 2 1/2 oz of unsweetened chocolate, it would have been too much.

Pecan Pie: http://www.marthastewart.com/recipe/english-toffee-pecan-pie
I went to half a dozen grocery stores before I finally found the toffee bits at Albertsons...very impressed with Albertson's selection. 

Pumpkin Pie: Off the Libby's can...I still want to find a vegan recipe tho, I LOVE pumpkin pie and couldn't eat this one because of the evaporated milk.


Cranberry Surprise: (My Aunt Flo's recipe)
1. Mix together 1/4 cup butter, 2 cups fresh cranberries, 1/2 sugar and 1/2 cup chopped walnuts, set aside
2. Beat together, until thoroughly mixed, 2 eggs, 1 cup sugar, 1 cup flour, 1/2 cup melted butter.
3. Spread the 2nd mixture over the cranberry mixture.  Bake at 325 for 45 minutes, until golden.  Serve with real whipped cream