Nancy's Thanksgiving Pages
~ hundreds of ideas for a wonderful holiday ~
Welcome! On these pages you will find a virtual cornucopia of wonderful tips, crafts, recipes, and ideas for a unique or traditional Thanksgiving holiday.
Table of Contents:
Fun Fall Crafts,
Traditions & History,
Tips & Tricks,
Prayers & Poetry
links to more nice Thanksgiving pages.
and live help- holidaze chat with Nancy!
& helpful hints for hosting a wonderful dinner party
My all-time favorite Thanksgiving dish is
...here's my mom's recipe,
but now-a-days she makes me prepare it myself :)
8 ounces pearl onions
4 cups water
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
salt & ground black pepper to taste
----Peel onions, and drop into boiling water. Cook until tender.
----Drain onions, reserving liquid. Set aside while you make the sauce.
----Melt butter or margarine in a saucepan over medium heat. Whisk in flour to make a paste. Mix together reserved onion water and milk. Add milk mixture slowly to the saucepan, stirring constantly over low heat, and cook until thickened.
---- Add salt and pepper to taste.
---- Add onions, and transfer to a serving dish.
thanks mom :)
According to the National Turkey Foundation:
Nearly 88 percent of Americans surveyed by the National Turkey Federation eat turkey at Thanksgiving. The average weight of turkeys purchased for Thanksgiving is 15 pounds, meaning that approximately 690 million pounds of turkey were consumed in the United States during Thanksgiving in 2006.
Turkey is low in fat and high in protein. The USDA's Dietary Guidelines for Americans 2005 recommend 2-3 servings each day from the category that contains meat, poultry, fish, dry beans, eggs and nuts. The Harvard University researchers encourage consumption of poultry more than red meat. The "Healthy Eating Pyramid," places poultry in a food group with fish and eggs and suggested up to two servings, while red meat and butter are placed in a different group to be consumed "sparingly." Choosing turkey to meet those dietary guidelines means giving your body the benefits of protein while sparing additional fat grams and cholesterol.
Turkey with Sage Stuffing and Chardonnay Cream Sauce
Turkey and Sage Stuffing:
1/4 pound + 2 tablespoons butter
1/2 pound shiitake mushrooms
1/2 rib celery 1 sweet onion, such as Maui or red
1/2 cup fresh sage leaves or 2 tablespoons dried
2 1/2 cups dried bread crumbs
Salt and pepper
1 12-pound turkey
Chardonnay Cream Sauce
6 tablespoons butter
2 tablespoons flour
3 cups turkey liquid, from above
1 cup Chardonnay or other full-bodied white wine
1 cup heavy cream + more if needed
Salt and pepper
Preparation: For the Turkey and Sage Stuffing, melt the butter. Remove stems from mushrooms. Quarter the mushroom caps. Chop celery, onion, and sage. Mix the bread crumbs, mushroom caps, celery, onion, 1/4 pound of the melted butter, and sage. Season with salt and pepper. Stuff the turkey, truss it, and put it in a deep roasting pan. Brush turkey with remaining butter, season with salt and pepper, and cover loosely with foil.
Cooking: Heat oven to 325 degrees F. Roast turkey in preheated oven until almost done, about 3 1/2 hours. Remove turkey from the pan, pour off all liquid and add water if necessary to make 3 cups. Turn oven up to 425 degrees F. Four the sauce, melt butter in a saucepan and stir in flour. Cook over medium heat, stirring continuously, until mixture turns a dark peanut butter color, about 7 minutes. Add turkey liquid to the pan and simmer, stirring constantly, over low heat until thickened, about 15 minutes. Continue to reduce on low heat.
Meanwhile, return turkey, uncovered, to preheated oven, and roast, occasionally basting with sauce, until turkey is golden brown and thigh juices run clear when inner thigh is pierced, about 30 minutes. Mince the sallots. Transfer turkey to a warm platter. Put roasting pan on top of the stove over medium-high heat and add shallots and wine, stirring with a wooden spoon to deglaze pan. Reduce by 1/2 over high heat, about 5 minutes, and add thickened turkey liquid. Add cream and cook until thickened, about 5 minutes. Strain. Season to taste with salt and pepper.
Often called "The Best Turkey Ever" ...
I know people who have been using this recipe for years. Start the preparation 2-3 days in advance!
Good Eats Roast Turkey by Alton Brown
Top 10 Holiday Turkey Recipes for Your Thanksgiving Dinner
By Nicole Anderson
The holidays always mean family and FOOD! The turkey recipe is key to a good meal. Here are 10 of the top turkey recipes for your holiday meal. These recipes range from traditional to unique and there is even a beginner turkey recipe!
Traditional Oven Turkey
Kraft Foods© Recipe
1 frozen turkey (12 lb.), thawed
3 Tbsp. oil
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. fresh or 2 tsp. dried herbs, such as thyme, sage or rosemary
3 cups water
Thaw turkey completely before grilling. To thaw, place turkey on tray in refrigerator.Refrigerate until thawed, allowing 24 hours of thawing time for every 4 pounds of turkey.
PREHEAT grill to medium-high heat. Remove neck and giblets from turkey. Rinse outside of turkey as well as inside the cavity; pat dry with paper towels. Tuck the wings under the back. Place turkey, breast side up, on roasting rack in large disposable aluminum foil pan.
RUB outside of turkey with oil. Season with salt and pepper. Sprinkle with herbs. Place pan on grate of grill. Add water to pan, then close the lid of the grill.
GRILL turkey 2 to 2-1/2 hours or until meat thermometer registers 180°F when inserted in the thickest part of the thigh and 170°F when inserted in the thickest part of the breast, adding additional water to the pan as needed to prevent the drippings from burning and to have enough liquid remaining in the pan after turkey is cooked for use in making gravy. Remove turkey from grill; let stand 15 to 20 minutes before carving. Meanwhile, use pan drippings to make gravy, if desired.
For extra flavor, stuff the turkey cavity with a peeled onion, celery stalks, lemon slices and/or fresh herb bundles before grilling.
Foster Farms© Recipe
This is a turkey stuffed with a duck, stuffed with a chicken layered with dressing.
3 pounds Foster Farms Whole Young Chicken
salt and pepper to taste
Creole seasoning to taste
1 (4 pound) duck, boned
16 pounds Foster Farms Fresh Whole Turkey, boned
1. Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
2. Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
3. Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
4. With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
5. Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.
Holiday Champagne Turkey
Foster Farms© Recipe
A bottle of champagne is the secret to this moist turkey stuffed with apples and baked in an oven bag.
1 (12 pound) Foster Farms Fresh Whole Turkey, neck and giblets removed
1/2 cup butter, cubed
2 apples, cored and halved
1 tablespoon garlic powder
salt and pepper to taste
2/3 (750 milliliter) bottle champagne
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
3. Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.
This is a perfect recipe for a moist, flavorful holiday bird! Plan the time to brine the bird overnight - it's worth the extra effort!
1 (18 pound) Foster Farms Fresh Whole Turkey, neck and giblets removed
2 cups kosher salt
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine
1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
Latino Lime Glazed Turkey with Chipotle Gravy
Recipe by: Chef/GM Chris Ottens of Novell, a Bon Appetit Management Co.
3/4 Cup unsalted butter
1/2 Cup honey
4 Tablespoons orange zest
4 Tablespoons lime zest
2 Tablespoons fresh thyme, chopped
4 Teaspoons canned chipotle chilies, chopped
1 Tablespoon ground cumin
1 Teaspoon salt
Over medium heat, melt butter in heavy saucepan. Remove pan from heat and stir in honey, orange and lime zests, thyme, chilies, cumin and salt.
Measure 1/2 cup glaze and reserve for gravy. Cover and chill remaining liquid in freezer for about 30 minutes or until liquid begins to turn firm but is still spreadable.
2 Tablespoons unsalted butter
4-1/2 Cups chopped sweet onions
1 Packet giblets (turkey neck, gizzard and heart)
2 Cups coarsely chopped peeled carrots
2 Cups coarsely chopped celery (with leaves)
1-1/2 Cups chopped plum tomatoes
Over medium-high heat, melt butter in large nonstick pan. Add onions and reserved turkey parts.
Saute until onions are deep brown. Add carrots, celery and tomatoes to skillet and toss to blend.
22 to 24-pound WHOLE TURKEY, fresh or frozen (thawed)
9 Cups TURKEY STOCK
Set a small rack in a large shallow roasting pan and place cooked vegetables with turkey parts around rack.
Blot turkey dry with paper towels. At the neck end, gently loosen skin from the turkey breast without totally detaching the skin. Rub 1/2-cup citrus glaze under skin. Replace the skin.
Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.
Place turkey, breast side up, on the rack. Brush an additional 1/3-cup citrus glaze over top and sides of turkey. Reserve any remaining glaze. Sprinkle turkey with salt and pepper.
Loosely tent the turkey and roast turkey in a preheated 400 degree F oven for 30 minutes.
Add 1-cup poultry broth to pan and reduce oven temperature to 350 degrees F.
Secure foil snugly around turkey and continue to roast for 1-1/4 hours. The foil will prevent the honey-coated turkey from excessive browning.
Add 1-cup poultry broth to pan every 30 minutes until turkey reaches an internal temperature of 180 degrees F in the thigh. Remove the foil during the last 15-20 minutes to brown the turkey.
Remove turkey from the oven and allow it to stand for 20 minutes before carving.
1/2 Cup flour
1 Cup TURKEY STOCK
Strain pan drippings, pressing vegetables to extract liquid. Discard solids in strainer.
Spoon fat from top of juices and discard fat. Add enough broth to pan juices to equal 6 cups.
Stir reserved 1/2-cup citrus glaze in heavy large saucepan over medium heat until melted.
Gradually add flour and whisk 1 minute, allowing flour to slightly brown. Gradually whisk in pan juices. Bring to gentle boil, whisking until smooth.
Reduce heat to medium; simmer until sauce thickens slightly, about 5 minutes. Season gravy with salt and pepper.
Holiday Turkey with Sage and Sherried Cider Gravy
Recipe provided by Volk Enterprises, Inc.
Ingredients 2 12-Pound WHOLE TURKEYS, fresh or frozen (thawed)
As needed salt and freshly ground black pepper
1 Large lemon, cut in quarters
14 Large fresh sage leaves
4 Slices multi-grain bread
1 Large Granny Smith apple, wedged
1 Large sweet onion, wedged
1 Cup unsalted butter, softened
1 Pint water
1 Pint dry sherry
1 Pint sparkling apple cider
2/3 Cup flour
1++ Quart TURKEY BROTH As needed assorted fresh sage leaves Roasted Turkeys
8. Preheat oven to 425 degrees F.
9. Rinse and pat turkeys dry, inside and out. Season turkeys inside and out with salt and pepper.
10. Place 1 lemon wedge, 1 sage leaf and 1 bread slice into each neck cavity. Fold neck skin under body and fasten with a skewer.
11. Fill each body cavity with apples and onions, 3 sage leaves and remaining lemon wedge and bread slice. Truss turkeys.
12. Rub turkeys with remaining sage. Spread turkeys with butter and arrange on rack in roasting pans.
13. Roast turkeys in middle of preheated 425 degree F oven 30 minutes. Reduce temperature to 325 degrees F and baste turkeys with pan juices. Add water to roasting pan and continue roasting, basting every 20 minutes. Continue to roast 2-1/2 to 3 hours more, or until the internal temperature reaches 180 degrees F in the thigh.
14. Transfer turkeys to carving board, reserving juices in roasting pan; discard string. Keep turkeys warm, covered loosely with foil.
Sherried Cider Gravy
10. Skim fat from pan juices, reserving 1/2 cup fat.
11. On range top, deglaze pan with sherry over moderately high heat, scraping up brown bits. Stir in cider.
12. Bring sherry mixture to a boil and remove pan from heat.
13. In a heavy saucepan, whisk together reserved fat and flour and cook roux over moderately low heat. Whisk together for about 3 minutes.
14. Add sherry mixture and stock in a stream, whisking to prevent lumping. Simmer, whisking occasionally for about 10 minutes.
15. Whisk in additional stock to thin gravy if desired.
16. Season gravy with salt and pepper.
17. Discard the cavity ingredients before serving. Garnish turkey with sage.
18. NOTE: Provides 32-34 servings at 6 ounces per portion.
CAJUN DEEP-FRIED WILD TURKEY
Recipe from John Maynard (Courtesy of NWTF)
1 (10-15 lb.) unstuffed turkey
5 gallons peanut oil
2 tbsp. Cajun seasoning
1 stick butter or margarine
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper (optional)
Pour peanut oil into a 10 gallon pot. Put pot on propane cooker and heat oil to 375 degrees. Have turkey completely thawed and dry turkey thoroughly. Tie two cotton strings around the carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil. Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top. Remove bird from oil, and immediately dust heavily with cajun seasoning. Melt butter or margarine, and add to it garlic powder and cayenne, if desired. Brush turkey with butter mixture. Allow to cool 20 to 30 minutes before carving. Yield 12 to 16 servings.
Honey Smoked Turkey
Sweet and light, this is the easiest way to cook a big bird! It will be the best turkey you have ever had. The breast is moist and juicy, and the honey makes a great thin sauce. I hope you enjoy it as much as my friends and family do when I make it. I never have any leftovers! Enjoy!
1 (12 pound) Fresh Whole Turkey
2 tablespoons chopped fresh sage
2 tablespoons ground black pepper
2 tablespoons celery salt
2 tablespoons chopped fresh basil
2 tablespoons vegetable oil
1 (12 ounce) jar honey
1/2 pound mesquite wood chips
1. Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill.
2. Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.
3. In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.
4. Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour.
5. Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.
6. Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.
Recipe # 9
Maple Roast Turkey and Gravy
A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted.
14 pounds Fresh Whole Turkey, neck and giblets reserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
Maple Butter Mixutre
2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
2 1/2 teaspoons grated lemon zest
3/4 cup butter
salt and ground black pepper to taste
2 cups chicken stock
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy (optional)
1. Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
2. Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
3. Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
4. Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
5. Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
6. To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.
Easy Beginner's Turkey with Stuffing
This easy to make turkey is great for beginners, but experts will find it equally delicious. Adjust the cooking time for different sized birds.
12 pounds Fresh Whole Turkey
2 tablespoons vegetable oil
1 (6 ounce) package dry bread stuffing mix
1 cup water
1 tablespoon butter
1 cup chopped celery
1/4 cup chopped onion
4 slices toasted white bread, torn into small pieces
salt and pepper to taste
1. Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.
2. Prepare stuffing according to package directions. Mix in water.
3. Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.
4. Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.
5. Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.
Sue's Spice Cookies
1/2 Cup sweet butter
1/2 teaspoon salt
1 Cup granulated sugar
2 teaspoons baking powder
1 large egg
1 3/4 Cup and 2 Tablespoons flour
1 Tablespoon milk or cream
1/4 - 1/2 teaspoon each cinnamon,
1/2 teaspoon vanilla extract nutmeg, and cloves
Cream butter with sugar -- adding sugar gradually -- until light and fluffy. Add the egg and beat well. Add milk and vanilla, mix well. Sift unbleached flour with salt, baking powder and spices. Mix with butter/sugar mixture. Form dough into a ball (won't be like a regular cookie batter yet) and wrap in waxed paper or plastic wrap.
Chill at least 8 hours. Remove small amounts of cookie dough at a time. Roll on lightly floured surface; cut into fancy shapes.
Bake cookies at 375o for about 8 minutes; remove to rack to cool.
Sweet Potato, Cheddar and Cider Gratin
4 tablespoons olive oil
2 large onions, peeled and sliced thinly
2 to 2 1/2 pounds sweet potatoes, peeled and sliced thinly
1/2 pound smoked cheddar cheese, shredded
Salt and freshly ground pepper to taste
Ground nutmeg to taste
1-1/2 cups apple cider
Preheat the oven to 375 degrees F. Brush 1 tablespoon of the oil over the bottom and sides of a 13x9-inch glass baking dish. Set aside. Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the onions and saute until quite soft, about 15 minutes. Remove from heat. To make the gratin, alternate layers of the onion, sweet potatoes and cheese. Sprinkle each layer with some salt, pepper and nutmeg. Be sure the top layer will be cheese, but set the final layer of cheese aside, to add later. Pour the cider over the whole gratin. Bake covered until the potatoes feel nearly tender when pierced with the tip of a sharp knife, 1/2 to 1 hour. Then, uncover and bake for another 1/2 hour. During the final 15 minutes of baking, add the last layer of cheese and bake until cheese is melted. Serve hot. Makes 8 to 10 servings
Ben and Jerry's Thanksgiving
*Cranberry and Orange Relish
2 cups cranberries
1 orange, quartered and seeded
1/2 lemon, seeded
1 cup sugar
1 cup pecans
1/4 cup Cointreau
Chop the cranberries, orange, and lemon in a food processor. Add the sugar, pecans, and Cointreau. Cover and let stand at room temperature for 12 hours. Refrigerate over night. Yields: 3 cups
Preparation Time: must be prepared a day in advance of serving
Need a Recipe? Call Mom! - a full website of holiday recipes
Get Ready for the Perfect Thanksgiving
Diabetic Thanksgiving recipes - Garlic Rosemary Turkey, low-fat gravy, "Diet" Pumpkin Pie - ready to print!
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Wholesome Thanksgiving Recipes for a Happy, Healthy Holiday
Thanksgiving is a time to celebrate with loved ones, not over-indulge in high-fat foods... These traditional holiday recipes taste so good that no one will know you've cut the fat and reduced the calories. And, they won't throw you off your healthy diet, so there's no guilt. Go ahead and enjoy! printer friendly version
Creamy Mashed Potatoes
6 medium russet potatoes, washed, peeled and cut into 2-inch pieces
3 tablespoons margarine
1/2 cup low-fat (1%) buttermilk
In a large saucepan, simmer the potatoes in enough water to cover until tender, about 15 minutes. Drain well. Add the margarine to the hot potatoes. When melted, 30-60 seconds, mash the potatoes with a potato masher or with an electric mixer until fluffy, 2-3 minutes. Pour the buttermilk on the potatoes and continue mashing until texture is smooth, 2 minutes. Serve immediately.
Nutrition facts: Makes 6 servings; Serving size: 1 cup; Calories 157; Fat 6 g; Total Carbohydrate 24 g; Dietary Fiber 2 g; Sugars 3 g; Protein 3 g
Sweet Potato Casserole
4 medium sweet potatoes
vegetable oil spray
1 tablespoon margarine
1/4 cup orange juice
2 tablespoons chopped walnuts
1/4 teaspoon nutmeg
Cook whole sweet potatoes in boiling water for 25 to 30 minutes or until tender. Meanwhile, preheat oven to 375 degrees. Lightly spray a 1-quart casserole dish with vegetable oil spray. Remove potatoes from heat and add cold water until potatoes are cooled slightly. Peel and mash. Add remaining ingredients and mix thoroughly. Place in casserole disk and bake uncovered 25 minutes. Serve hot.
Nutrition facts: Makes 6 servings; Calories 116; Fat 4 g; Total Carbohydrate 20 g; Protein 2 g
Quick Green Bean Casserole
1 package (9 or 10 oz.) frozen, no-salt-added cut green beans
1/2 of a 10 3/4-oz. can reduced-fat, reduced-sodium condensed cream of mushroom soup
1/4 teaspoon dried tarragon, crushed
1 cup crumbled fat-free popcorn cakes or rice cakes
Preheat oven to 350 degrees. In a 1-quart casserole, combine beans, soup and tarragon. Cover and bake for 30 minutes, or until beans are tender and mixture is bubbly. Sprinkle with crumbled popcorn cakes or rice cakes. Continue baking, uncovered, 5 more minutes.
Nutrition facts: Makes 4 servings; Serving size: 1/2 cup; Calories 55; Fat 1 g; Total Carbohydrate 11 g; Protein 2 g
Double Layer Pumpkin Cheesecake
2 packages fat-free cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup canned pumpkin
1/4 teaspoon ground cinnamon
1 dash ground nutmeg
1/3 cup graham cracker crumbs
1/2 cup Cool Whip Free whipped topping, thawed
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not overbeat after adding eggs. Remove 1 cup batter; stir in pumpkin and spices. Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 325 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top each serving with 1 Tbsp. of the whipped topping.
Nutrition facts: Makes 8 servings; Serving size: 1 slice; Calories 150; Fat 2 g; Total Carbohydrate 23 g; Dietary Fiber 1 g; Sugars 18 g; Protein 9 g
Creamy Mashed Potatoes and Double Layer Pumpkin Cheesecake recipes from the American Diabetes Association.
Sweet Potatoe Casserole and Quick Green Bean Casserole recipes from the American Heart Association.
Top Tips For Good Nutrition This Thanksgiving
by: Dave Saunders
To many, good nutrition and thanksgiving dinner seem to cancel each other out. However it should be possible and even easy to make a nutritious meal that is a pleasure to share with friends and family. Here are a few tips to help you make your holiday meals healthy ones too.
Prepare a wide variety of foods. Traditional thanksgiving stories tell us of meals that contained wide varieties of dishes reflecting the backgrounds of the many people who came together for these meals and to give thanks. The nutritional benefit of eating from a wide variety of foods is you gain a wider variety of nutrients. Also, you are less likely to overload on a single type of food. If you don’t have time to prepare a large number of dishes, many grocery stores sell prepared dishes that you can add to the variety of dishes you’re cooking yourself. Gourmet grocery stores often prepare these dishes on site.
Try some simple recipes. Instead of making the obligatory green bean casserole with mushroom soup and fried onions, how about a simple green bean dish with a dash of sea salt? Substitute yams, cooked in butter with marshmallows and brown sugar, with a more simple preparation of yams. You may be surprised at how much people enjoy the taste of the original ingredients.
Be careful of portion sizes. An ideal meal is derived from all of the food groups and should include a wide variety of individual foods. Instead of loading up your plate with mashed potatoes, start with smaller portions of everything that has been prepared. If you would like a second helping, follow the same procedure. By eating from a wider variety of foods you will be providing your body with a more complex array of nutrients and you’ll be able to enjoy the many flavors as well.
Pace yourself. Unless you’re on call for surgery, you probably have a little time. Instead of jumping right into your second helping, consider a short intermission and burn some calories by helping out with the dishes. By eating more slowly, your body will give you signals when you are full. If there are leftovers you can always eat them later.
Thanksgiving is a time to be thankful for all of the things that we have. It is a time for us to remember and reflect on the things that are important in our lives that we so often take for granted. The sharing of a meal with friends and family is a wonderful event and is cherished by nearly all cultures. So take pleasure in the eating and the sharing of food but also consider the nourishment that food gives you and be thankful and give honor to the abundance which you have to share.
About The Author Dave Saunders is a professional lecturer, and certified nutritional educator. This article can be found, with an audio edition, at http://www.glycoboy.com/nutrition-articles/111/top-tips-for-good-nutrition-this-thanksgiving/
Pumpkin and Apple Risotto From Vegetarian Times - click to print!!
I love jellied cranberry sauce. I like it straight from the can, I like it on my turkey at dinner, and spread on turkey sandwiches too!
I was lucky to find a stack of old newspapers recently, from 1955, and I found this great Ocean Spray Cranberry advertisement, and I thought that cutting the jellied cranberry into turkey (or leaf) shapes is such a cute idea!
Just cut the canned jelly into even slices, and then cut each slice with a cookie cutter, (I don't think you should try ordering this one... The 50cent offer has probably expired!) ...
I tried it last year, and you should keep in mind that jellied cranberry is not as strong as jello jigglers, and your shapes will fall apart easily, have a nice server available to transfer them onto plates. The kids may be tempted to pick up your cute creations with their fingers!
Pumpkins are more than just decorations - theyre low in fat and sodium, rich in the vitamins and minerals essential to a healthy lifestyle, and taste good too Try one of these pumpkin recipes to sweeten up your Thanksgiving.
Crunchy Pumpkin Pie
1 cup quick cooking oats
1/4 cup whole wheat flour
1/4 cup ground almonds
2 tablespoons brown sugar
1/4 teaspoon salt
3 tablespoons vegetable oil
1 tablespoon water
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg, beaten
4 teaspoons vanilla
1 cup canned pumpkin
2/3 cup evaporated skim milk
Preheat oven to 425 degrees. To prepare crust: Mix oats, flour, almonds, sugar, and salt in small mixing bowl. Blend oil and water in measuring cup with fork or small wire whisk until emulsified. Add oil mixture to dry ingredients and mix well. If needed, add small amount of water to hold mixture together. Press into 9-inch pie pan, and bake for 810 minutes, or until light brown. Turn down oven to 350 degrees. To prepare filling: Mix sugar, cinnamon, nutmeg, and salt in bowl. Add egg and vanilla, and mix to blend ingredients. Add pumpkin and milk, and stir to combine. Putting it together: Pour filling into prepared pie shell. Bake for 45 minutes at 350 degrees or until knife inserted near center comes out clean.
Nutrition facts: Makes 9 servings; Serving Size 1/9 of 9-inch pie; Calories 169; Fat 7 g; Cholesterol 24 mg; Sodium 207 mg; Fiber 3 g; Protein 5 g; Carbohydrates 22 g
1 can (15 ounce) pumpkin
1 cup sugar
1/4 cup vegetable oil
1 cup yogurt, plain lowfat
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup raisins
Preheat oven to 350 degrees. In a large mixing bowl, beat together pumpkin, sugar, oil, and yogurt. In a medium bowl, combine the flours, baking powder, soda, cinnamon, and salt; add to pumpkin mixture, stirring until just moistened. Stir in raisins. Pour into 2 greased 9x5x3 inch loaf pans and bake for about 1 hour. Cool on a wire rack for 10 minutes; remove from pan and cool completely.
Note: Substituting yogurt for eggs and oil reduces fat and cholesterol.
Nutritional facts: Makes 32 servings; Serving Size 1 slice; Calories 110; Fat 2g; Cholesterol 0 mg; Sodium 150 mg; Fiber 1 g; Carbohydrate 21g; Protein 2g; Sugars 10g
Perfect Pumpkin Pancakes
2 cups flour
2 tablespoons brown sugar
1 tablespoon baking powder
1 1/4 teaspoon pumpkin pie spice
1 teaspoon salt
1/2 cup canned pumpkin
1 3/4 cup milk, lowfat
2 tablespoons vegetable oil
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large mixing bowl. In a medium bowl, combine egg, canned pumpkin, milk and vegetable oil, mixing well. Add wet ingredients to flour mixture, stirring just until moist. Batter may be lumpy. (For thinner batter, add more milk). Lightly coat a griddle or skillet with cooking spray and heat on medium. Using a ¼ cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden brown, 1 ½ to 2 ½ minutes. Repeat with remaining batter. Makes about 1 dozen 3 ½ inch pancakes.
Nutritional facts: Makes 12 servings; Serving Size 1 pancake; Calories 130; Fat 3g; Cholesterol 20 mg; Sodium 340mg; Carbohydrate 21g; Fiber 1g; Protein 4g; Sugars 4g
Crunchy Pumpkin Pie recipe from the National Heart Lung and Blood Institute, Keep the Beat - Heart Healthy Recipes; www.nhlbi.nih.gov
Pumpkin Bread recipe from the U.S. Department of Agriculture, Adapted from Food for Fitness and Fun, November 2000 Iowa State University Extension; http://recipefinder.nal.usda.gov
Perfect Pumpkin Pancakes from the U.S. Department of Agriculture, Adapted from Kids a Cookin', Kansas Family Nutrition Program; http://recipefinder.nal.usda.gov
What's your favorite Thanksgiving treat?
If you have a Thanksgiving tradition
or recipe you would like to share,
send it along with your city & state, for possible inclusion on this website, thanks!
...in a recent email, KitKat asked me this question:
How do I handle seating at Thanksgiving dinner with friends?
Do I establish a seating arrangement or just let everyone sit where they want? Thanks!
How fun that you are having a group of friends for Thanksgiving Dinner!
There are so many variables, as far as seating goes, the number of people, their familiarity with each other, and the formality of the dinner all come into play. If all your friends are close, and the meal is casual, I suggest letting everyone seat themselves.
Otherwise, I think setting out place cards will be in order. Place cards can make your guests feel special. Not only that, they are an excellent opportunity for you to add decorative name cards, to the table, which your guests can take home.
If you are introducing people for the first time, I would arrange the seating, for sure, because you want to make sure that the conversation is not limited to one end of the table, and that your party is not split into separate groups. Have couples sit across from each other, rather than next to each other, to stimulate conversations.
Mix your guests up, just enough, to stimulate conversations and relationships. Some people will not like being seated in a particular place, and they may even move themselves around a bit... which is rude, but, I would not worry too much, be prepared for this, and be casual about it. Happy guests make a happy party!
Gary Rhodes says: When arranging the seating for a dinner party for a number of guests it is often best to try to arrange the seating so that it alternates between sexes for a good mix. Splitting couples is a good way to ensure that conversations will flow as people get to meet each other.
Also check out:
5 Easy Steps to Blissful Dinner Parties
The Art of Hospitality : How to Prepare to Host a Dinner Party
Timetable For a Thanksgiving Dinner
How to Plan a Thanksgiving Dinner Timetable
Thanksgiving Dinner Recipes - Tips To Host The Perfect Dinner Party
By Albertina Belmont
For a memorable Thanksgiving party, put together some fabulous Thanksgiving dinner recipes. You just cannot think of hosting a perfect dinner party without perfect food. All of your decor and cutlery gets faded in their charm, if the food does not match the "wow" factor.
Many freak at the idea of hosting a dinner party, and if it's Thanksgiving, it's way too much. But Thanksgiving dinner is fun and easy to host provided you plan in advance.
Planning The Dinner
This should start 30 or 60 days before Thanksgiving. Start by making a list of guests. Include your family and friends. Think up of a theme (if you wish), make a "blueprint" of the decorations you will put up and think about how actually you intend to carry forward the celebration.
Send out Thanksgiving invites. You can compose a creative Thanksgiving post to tempt your guests to the party. Your invites should contain a RSVP request. This gives you the exact number of guests attending the dinner. You can reduce the chances of food going to waste while preparing Thanksgiving dinner recipes.
Collecting Items For The Party
Once you know how many people are going to attend your party, you can decide whether you want a traditional party, a contemporary one, or a mixed one. Next, you must start collecting materials for the party. Think about how you will set the table. Pick suitable tablecloths, napkins, centerpiece, cutlery and dishes.
Then you need to collect the ingredients for your Thanksgiving dinner recipes. To make things easier, list out the dishes you intend to prepare. Under each dish, write the complete set of ingredients you need. When you go shopping, check off the items that you've bought to avoid confusion.
The Day-Before Preparations
Doing all the prepping before the event is a smart idea. It saves you from last-minute chaos and keeps you relaxed. This is the key to enjoying your Thanksgiving dinner while playing the host.
You can plan a time schedule for every Thanksgiving recipe you intend to prepare. Certain recipes comprising casseroles, vegetables and others give you the option of preparing the basic item the night before. You can cut the vegetables, prepare the vegetable stock, prepare the rice, and so on. This way, you can simply put together the ingredients in the cooking container and focus on finishing touches.
On The Day
Ah, almost everything's ready. Your dinner is simmering in the kitchen, the table is ready, the ambience is set, and you're looking your best to welcome the guests.
The best satisfaction of making Thanksgiving recipe comes when you see your guests enjoying every morsel of the food you made. When they compliment you on the food, you'll be on cloud nine. Hey, don't forget to give credit to the easy and healthy Thanksgiving dinner recipes.
Thanksgiving Recipes, Fun Fall Crafts, Thanksgiving Day Activities,
Darling Decorations, Prayers & Poetry
Turkey Day Traditions & History, Dinner Party Tips & Tricks,
links to more nice Thanksgiving pages.
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