Thanksgiving Recipes:
Breads, Sauces, Gravies,
Stuffing, Soups and Dips

Golden Cornbread
Cranberry Bread
Pammie's Famous Tomato-Herb Bread
Sun-Dried Berry Zucchini Nut Bread
Chipotle Cranberry Sauce
Cranberry Orange Sauce With Ginger
Apricot-Ginger Cranberry Sauce
Perfect Giblet Gravy
Cranberry Tangerine Glaze with Bourbon
Apricot and Walnut Brown Rice Stuffing
Cranberry Bread Stuffing
Oyster Stuffing
Split Pea Soup
Cream of Yellow Squash and Morel Mushroom Soup
Hot Artichoke and Chile Dip
Cheddar Cheese Straws
Spiced Applesauce
Tarragon Mustard
Cranberry Mimosas

Moist Golden Cornbread

Serves 9

Preparation Total: 35

Ingredients:

1 cup flour
1 cup corn meal
2 tablespoons sugar, Optional
3/4 teaspoon baking soda
3/4 teaspoon salt
2 cups buttermilk
1 egg, beaten
1 tablespoon butter, melted

Preparation:

Heat oven to 400 degrees F. Mix flour, cornmeal, sugar, soda and salt. Mix buttermilk and egg. Stir buttermilk mixture and butter into cornmeal until blended.

Grease 8-inch square pan. Pour batter into pan. Bake 20 to 25 minutes or until golden on top and wooden pick inserted in center comes out clean.

Cranberry Bread

Ingredients

2 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1 cup sugar
1 1/2 tsp. baking powder
1 orange; juice of and grated rind
1 egg; beaten
2 tbsp. melted shortening or salad oil
1 cup cranberries; coarsely ground
1/2 cups walnut meats; coarsely chopped

Preparation:

Mix dry ingredients together very well in a large mixing bowl. Put the juice and grated rind in a measuring cup and add enough boiling water to make 3/4 cups liquid. Add to the dry mixture.

Add the egg and shortening or oil and mix just enough to moisten the flour mixture. Add cranberries and nut meats. Bake in a greased loaf pan 60 to 70 minutes at 325o. Store 24 hours before cutting.

Pammie's Famous Tomato-Herb Bread

Serves 12
 
Preparation   :30    Cook   :57    Stand   2:30    Total   3:57

Ingredients:
 
2 tablespoons olive oil
1/2 cup shallots, minced
2 cloves garlic, minced
2 tablespoons fresh basil, chopped
1 tablespoon fresh thyme, or oregano
3 1/2 teaspoons sugar
1 envelope yeast
1/2 cup water, warm (105-115 degrees)
12 ounces tomatoes, peeled, seeded and pureed
2 teaspoons salt
3 1/2 to 4 1/2  cups all-purpose flour
1 egg, beaten with 1 tbsp. of water (glaze)
 
In a heavy skillet that has a snug-fitting lid, cook the shallots in the olive oil until translucent. Add the garlic and cook for an additional 2 minutes. Do not brown them. Stir in the fresh herbs and remove from heat. Allow to cool.
 
Sprinkle 1/2 tsp. of sugar and the yeast over the warm water in a mixing bowl fitted with a dough hook. Mix until the yeast is foamy, let the mixture rest covered for 10 minutes.
 
Add the shallot mixture to the yeast mixture and blend, then add the tomato puree, salt and sugar. Blend. Add 1 cup of flour at a time and blend until dough is soft and elastic and pulls away from the sides of the bowl easily. Knead until elastic, 5-7 minutes. Add the dough to a large bowl that has been coated with
olive oil and turn the dough so as to coat it well. Cover with plastic wrap, then a kitchen towel. Let it stand uninterrupted in a warm draft free area until it has doubled in size, about 1-1 1/2 hours.
 
Line a baking sheet with parchment paper. Punch the dough down and turn it out onto a lightly floured surface. Knead for 2 minutes. Shape the dough into 2 loaves, like french bread or into 1 large round slightly flattened loaf and place it onto the baking pan. Cover with the towel again and let it rise again for about 45 minutes until doubled. Preheat your oven to 400 degrees.

Brush each loaf with the glaze and place it on the center rack for 15 minutes and then reduce the temperature to 350 degrees. Cook for another 25-30 minutes until the loaf is a russet-orange color and sounds hollow when thumped on its bottom. Cool on rack.

Sun-Dried Berry Zucchini Nut Bread

Serves 20
 
Preparation   :15    Cook   1:10    Stand   :05    Total   1:30
 
 Not just for the holidays, serve this any time of the year with softened cream cheese.
 
3 eggs
1 cup canola oil
2 cups sugar
1 teaspoon vanilla
2 cups zucchini, grated
2/3 cup carrots, grated
3 cups flour
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 cup walnuts
3 ounces sun-dried berries, I like cranberries or "Craisins"
 
Preheat your oven to 325 degrees. Grease and flour 2 9x4 inch bread pans.
 
Beat the eggs slightly and add the oil, sugar, and vanilla. Mix well. Add the grated zucchini and carrots and mix well. Sift the flour, salt, cinnamon, baking powder and soda together. Add to the egg mixture and blend until all ingredients are thoroughly combined. Add the nuts and berries. Stir to distribute evenly.

Pour the mixture into the floured bread pans and bake for 65-75 minutes until a toothpick inserted into the center comes out clean. 

Once the loaves have rested for about 5 minutes remove them from the pans to a cooling rack. Allow them to cool completely. Once cool, wrap them in plastic wrap and chill.

Chipotle Cranberry Sauce

Yield: 6 Servings

Ingredients:

1 tbsp. adobo sauce from chipotle chilies
1 cup sun-dried cranberries (Crasins)
1/4 cup brandy or bourbon
1/4 cup brown sugar
1/4 cup lemon juice
1 cup water

Preparation:

Combine all ingredients in a saucepan and simmer 15 minutes, covered. Turn off heat and let sit, still covered, for 15 more minutes. Put ingredients in a food processor and pulse until desired consistency. Texture may range from somewhat coarse to smooth. Serve with turkey or mix with 1 stick of butter and spread on rolls.

Makes 1 1/2 to 2 cups.

Cranberry Orange Sauce With Ginger

Yield: 2 Cups

Ingredients:

3/4 lb. cranberries
1 cup orange juice
1 cup packed brown sugar
2 tsp. grated fresh ginger

Preparation:

In a saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Cranberries will pop open and mixture will thicken.

VARIATION: Substitute 2 tsp. horseradish for the ginger; stir in after sauce is cooked.

Apricot-Ginger Cranberry Sauce

Yield: 6 Servings

Ingredients:

14 dried apricots, each cut into 3 strips
1/2 cup cranberry juice
12 oz. fresh (or thawed frozen) cranberries
1/2 cup plus 1 tbsp. sugar
1 tbsp. fresh ginger, minced

Preparation:

Soak the dried apricots in the cranberry juice in a medium saucepan for ten minutes. Add the remaining ingredients and stir them well. Cook, stirring occasionally, over medium heat until the
cranberries have popped and the syrup has thickened slightly. That should take about 5 minutes.

Let the sauce cool to room temperature, then refrigerate it (covered) until it's cold. It can be stored in the refrigerator for up to a week. Transfer the sauce to a serving dish and serve while it's still cold.

Perfect Giblet Gravy

(8 servings)

Ingredients:

Giblets, wing tips, and neck bones from turkey
2 qts. Cold water
1 lg. Onion, chopped
2 Ribs, celery, chopped
1 carrot
3 tbsp. chopped parsley
1 bay leaf
1 tsp. Kitchen Bouquet
1 chicken bouillon cube
Fat can be poultry fat, Oleo, or butter
Flour
Salt
Freshly ground pepper

Preparation:

While turkey cooks (or the day before), cover the giblets, wing tips and neck bones with water in a large pot. Add onion, celery, carrot, parsley, bay leaf, Kitchen Bouquet, bouillon cube and simmer for at least 2 hours.

Strain broth and reserve for gravy. Pick meat from neck and wing tips; finely chop all giblets and meat. Pour turkey stock into bowl, let stand a few minutes or chill in refrigerator until fat rises to the top. Skim off the fat.

Make a roux using equal parts by weight of fat and flour and cook over medium heat for at least 5 minutes, stirring regularly.

Bring the stock to a boil and slowly add the roux until the sauce is just thick enough to coat the back of a spoon and simmer for about 10 minutes or so. Adjust seasoning and serve.

Cranberry Tangerine Glaze with Bourbon

Here's a sauce that you can use to baste any poultry dish whether on the grill or in a saute pan. It is fantastic on grilled turkey tenderloins and it is simple! Simple can be good!

Serves 6 - Preparation   :05    Cook   :15    Stand   :00    Total   :20

Not just for the holidays!

1 cup cranberries, whole fresh or frozen
1/3 cup tangerine juice, or orange juice
1/2 cup orange marmalade
2 ounces bourbon whiskey


Combine all ingredients in a saucepan and bring to a boil, reduce heat and simmer for 10 minutes. Stir occasionally. Cool to room temperature and chill, or serve immediately over your favorite grilled game bird breast or turkey tenderloin
 
This sauce can be made ahead of time and freezes well. Prepare some in the fall when cranberries are inexpensive and at their freshest. If frozen, thaw the sauce overnight in the refrigerator.

Apricot and Walnut Brown Rice Stuffing

Dried fruit and leftover brown rice combine to make a great side dish or poultry stuffing.

Serves 4

Preparation Total: 45

Ingredients:

1/3 cup onions, chopped
1/3 cup celery, chopped
1 tablespoon butter or margarine
2 cups cooked brown rice
2/3 cup walnuts, coarsely chopped
2/3 cup dried apricots, coarsely chopped
3 tablespoons pine nuts, toasted
3 tablespoons seedless raisins, plumped
1 tablespoon snipped fresh parsley
1/2 teaspoon thyme
1/4 teaspoon ground sage
Salt, to taste
Fresh ground black pepper, to taste
1/2 cup chicken broth

Preparation:

Cook onion and celery in butter in small skillet over medium heat until tender. Combine all ingredients in large bowl; turn into greased 2-quart baking dish. Cover with foil and bake at 350 degrees F,
20-25 minutes. (Stuffing may be baked inside poultry.)

Cranberry Bread Stuffing

Ingredients:

1 1/2 cups fresh cranberries
4 cups dried bread crumbs
1/2 cup melted butter
3 to 4 tbsp. granulated white sugar
1/2 cup finely minced onion
1/2 cup finely diced celery
1/2 tsp. dried marjoram
1 tsp. salt
1 tsp. ground sage
1 dash black pepper
1 dash dried mace
1 dash dried thyme
1 dash dried oregano
1 clove garlic (minced)

Preparation:

Purée cranberries in food processor. Place cranberry purée in saucepan with bread cubes, butter, sugar, onion, celery, marjoram, salt, sage, pepper, mace, thyme, oregano and garlic.

Mix well and cook over medium heat, stirring constantly, about 10 minutes. Cool before stuffing bird. Makes enough stuffing for 1 (8 – 10 pound) turkey.

Oyster Stuffing

Enough for a 10-15 lb. Turkey

Ingredients:

1 Loaf White Bread, Unsliced
1/2 lb. Butter Or Regular Margarine
2 sm. Onions, Chopped
1 Stalk Celery, With Tops, Chopped
3 tbsp. Minced Parsley
1 tsp. Fresh Thyme Leaves
2 tsp. Salt
Freshly Ground Black Pepper
1 pt Oysters In Liquor

Preparation:

Crumble the bread quite small. Melt the butter in a saucepan and add the onions and celery, cook until the onions are soft and beginning to show color. Stir in the bread crumbs, add the parsley and thyme, salt and pepper.

Drain the oysters, reserving the liquor and heat the liquor to the boiling point. If the oysters are large, cut them in half, if small, use whole.

Add them to the liquor and cook until the edges start to curl. Drain promptly and stir the oysters into the bread mixture.

This should stuff a 10 to 15 lb turkey.

"Manna Foods Of The Frontier" cookbook.

Split Pea Soup

Serves 6

Ingredients:

2 1/2 quarts water
1 pound split peas
4 pounds ham bones or smoked shanks
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
1/2 teaspoon garlic, minced
1/4 teaspoon marjoram
2 dashes bottled hot pepper sauce
3 sprigs parsley
1 to 2 chicken bouillon cubes

Combine all ingredients (except the bouillon cubes) in a heavy stock pot and bring to a boil for 10 minutes. Reduce heat to a simmer and continue to cook for 4 hours or until the soup has thickened and the meat on the bones is "melt in your mouth tender" and falling off the bone. If the soup needs a little salt, dissolve a bouillon cube into it and taste again.

Remove the bones and any loose meat from the soup and allow to cool until they are easy to handle. Pick through the bones and meat and put the cleaned meat back into the soup.

Cream of Yellow Squash and Morel Mushroom Soup

Serves 4
 
Preparation   :15    Cook   :30    Stand   :00    Total   :45
 
This is truly earthy soup. Hearty and colorful.
 
2/3 ounce morel mushrooms, dried
2 tablespoons butter
2 yellow squash, coarsely chopped
1/4 yellow onion, coarsely chopped
1 teaspoon fresh garlic, chopped
3 chicken bouillon cubes
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
1/2 cup heavy cream
1 tablespoon red bell peppers, small dice

Bring one cup of water to boil, add the mushrooms, cover and remove from the heat. Allow the mushrooms to soak for 45 minutes. Drain the softened mushrooms and reserve the liquid. Cut the mushrooms into 1/4" slices and rinse them under cold running water to remove any dirt particles.

Combine butter, squash, onion, garlic, bouillon cubes, spices, and 1 cup of water in a sauce pan and bring to a boil. Cover and reduce heat to a simmer for 20 minutes.
 
Pour cooked squash mixture into a blender and puree. The mixture will be thick. Add heavy cream and 1/4 cup of the reserved mushroom liquid (strained) to the mixture and blend.
 
Add the sliced mushrooms and the red peppers. ENJOY!!!

Hot Artichoke and Chile Dip

Serves 6
 
Preparation   :10    Cook   :20    Stand   :00    Total   :30
 
This recipe was a gift from my friend Patsy Capistron.
 
1 cup mayonnaise
1 8 oz. can artichoke quarters, chopped
1 4 oz. can green chiles, chopped
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1 cup Parmesan cheese
 
Reserve 1/4 cup of the Parmesan cheese to top the dish with. 
 
Combine all ingredients and place in a small casserole dish. Top with the reserved Parmesan cheese.  Bake in a preheated oven at 350 degrees for 20 minutes.
 
Serve with toasted bread points

Cheddar Cheese Straws

Makes around 36 straws

Ingredients:

1/2 lb. Cheddar cheese, finely grated
1/2 stick softened butter
1/8 tsp. Paprika
1/8 tsp. Cayenne
1/8 tsp. salt
1 1/2 cups all-purpose flour

Preheat your oven to 375 degrees.

Cream the cheese and butter together using an electric mixer. Add the remaining ingredients and mix well.

Roll out the dough to a 1/4 inch thick rectangle on a floured cutting board. Cut the dough into strips about 3-4 inches long by a half-inch thick. Twist the strips a few times and place on an ungreased cookie sheet.

Place in the oven for 5-7 minutes until golden brown. Cool on a rack.

Spiced Applesauce

Ingredients:

12 oz granny smith apples, peeled and sliced
12 oz golden delicious apples, peeled and sliced
2/3 cup water
2 tsp. fresh lemon juice
2 tbsp. plus 2 tsp. sugar
1/8 tsp. ground cinnamon
1/8 tsp. ground cardamom

Preparation:

Combine first 4 ingredients in a heavy saucepan over high heat. Bring to a boil. Reduce heat to medium, cover and simmer about 20 minutes, or until apples are tender. Uncover and cook 10 minutes longer, stirring frequently, until mixture thickens.

Mash with a potato masher until chunky applesauce forms. Stir in sugar and spices. Transfer to a bowl, cover and chill overnight.

Tarragon Mustard

Wonderful on vegetables, in a dressing or mixed with mayo for sandwiches.

Ingredients:

1/2 cup dry mustard
1/4 cup water, boiling
1/2 cup white wine
1/2 cup white wine vinegar
1 tablespoon flour
1 teaspoon sugar
3 tbsp. fresh tarragon, chopped
1/4 teaspoon of allspice
Salt to taste

Thoroughly stir mustard into the water and allow to stand for 30 minutes in a saucepan. Add the remaining and bring to a simmer and stir for about 4 more minutes. Once the mixture has thickened, allow it to cool.

Refrigerate overnight. The next day remove from the refrigerator and whisk until smooth. Store in a glass jar under refrigeration.

Cranberry Mimosas

A great Thanksgiving twist on an old classic. Try it, you’ll like it!

Chilled Champagne
Chilled Cranberry Juice
Fresh Cranberries

Fill a tall wine glass or champagne fluted glass half full with Champagne. Add a little cranberry juice and drop 3 or 4 cranberries in a s a garnish.