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Thanksgiving Recipes

thanksgiving recipes

Basic Roasted Turkey

2 sticks butter -- softened
salt, pepper, celery salt, onion salt
Cajun seasoning
1 10-20 pound turkey -- thawed and drained
1 apple -- quartered
2 stalks celery -- quartered

Mix butter and seasoning ( use plenty of seasoning) Stuff butter under skin of breast and rub turkey inside and out.
Place celery and apple in turkey cavities Place the turkey, breast side up, on a flat rack in an open roasting pan about 2 inches deep. Roast at 325 degrees F you may baste if you wish. For approximate cooking times, see roasting time schedule on turkey package. When the skin is light golden, about 2/3 done, shields the breast loosely with lightweight foil to prevent overcooking

Check for doneness 1/2 hour before turkey is expected to be done Push the meat thermometer into the thickest part of the thigh. Turkey is fully cooked when the thigh's internal temperature is 170 degrees F. and the center of the stuffing should be 160 degrees F. When done, let the turkey stand for 15 to 20 minutes before carving

thanksgiving recipes

Squash Casserole
serves 8
(A Tasteful Look at Holly Springs, Holly Springs Baptist Church, Franklin, North Carolina)

6 yellow crookneck squash, sliced
1 medium onion, chopped
3 carrots, sliced thin
salt and pepper to taste
1 small can evaporated milk
2 eggs, beaten
4 oz. jar diced pimientos, drained
3 c. sharp cheddar cheese, grated
1 can cream of chicken soup
1 can cream of mushroom soup
2 c. seasoned herb bread crumbs

Cook squash, onions, carrots, salt and pepper till tender. Drain and mash a little with masher. Mix in milk and eggs. Add pimientos, 2 c. cheese, stir to blend and add the soups blending well. Pour into a buttered casserole dish and bake at 350 for 35 minutes. Take out and sprinkle remaining cup of cheese over top and bake 5 more minutes till cheese is melted.

thanksgiving recipes

Garlic Sour Cream Mashed Potatoes
serves 12

5 lbs. creamer potatoes, peeled and quartered
1 stick butter, softened
1 head garlic, tops sliced off, drizzle with oil, bake 350 1 hr.
1 c. sour cream
salt and pepper to taste

Place potatoes in pot with salt. Add enough water to cover by 1 inch. Boil briskly uncovered till tender, not mushy, about 20 minutes. Drain, place in bowl, add butter and let stand til melted. Mash with masher till blended. In a saucepot, warm sour cream, garlic’s that have been popped out of skins, and salt and pepper. Cream well and add to potatoes. Whip the potatoes till fluffy.

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