It is arguably the most anticipated dinner in the American calender year. Thanksgiving is Thursday, November 26th. In honor of the day when cooks across the country serve up plates of home-cooked and time-honored recipes, Local 12 is creating an online Thanksgiving cookbook-and we need your help! Send us your favorite recipes for any Thanksgiving dish-from turkeys, to oysters, sweet potatoes, rolls, right down to dessert. We'll compile all the recipes here on Local12.com to share with our viewers. Just send the recipe, along with your name and hometown, to local12@local12.com. Be sure to put "Thanksgiving Recipe" in the subject line. If there's a family story to go along with the food, include it! And click on "Add comment" to tell us what you are thankful for this year. We may use your comments on Local 12.
Jazzed-Up Applesauce
Sent by Mary Vogel of Walton, KY
1 large jar plain no sugar added apple sauce - can be chunky, defends on your preference
1-2 tsp of cinnamon - again depending on taste
1 1/2 tbsp brown sugar
1/2 cup raisins (All of this can be adjusted for taste)
Combine all ingredients in large sauce pan and warm at least until sugar melts. I like to simmer it while making final preparations for dinner. The aroma is wonderful mixed with the turkey!
The story - I was 12 and just started getting into Home Economics class. Mom encouraged me to take part in making the family meals. Well, this particular Thanksgiving, my sisters and I had visitation with our father. So I informed Dad I would be making my "homemade applesauce" for the dinner. Well he let me work my magic in the kitchen while family arrived and the table was getting organized. Imagine about 15 people on the first floor of a townhouse, lots of commotion. Well someone opens the door to the basement and the parrot, who had escaped from his cage, flew up through the door into the gathering. The bird freaks out, the family freaks out. I am in the kitchen just about to ask what is going on, when the parrot (Chico, by the way) lands right in the pot where the applesauce is cooking and is walks around, gets freaked out, since it is probably hot, flies out and lands on my Uncle Bob's chest grabbing his shirt with it's claws and starts flapping its applesauce covered wings, covering my Uncle with it all. Chico then proceeds to fly onto the dining room curtain rod where he finally rests. My Dad was eventually able to gather him up and carry him back to his cage.
Needless to say, we opted not to have the applesauce that year..
Crock Pot Corn
Sent by Suzie Kincaid of Lynchburg, OH
4 pounds frozen sweet corn
1 stick butter
1 8oz. package Cream Cheese
4 Tbsp Sugar
Tbsp water
Place ingredients into crock pot on low for 8 hours stirring occasionally.
Grape Salad
Sent by Susie Kincaid of Lynchburg, OH
2 to 3 lbs seedless green grapes only ( wash & dry )
Mix 3/4 cup powered sugar, 8 oz. sour cream, 8 oz. cream cheese
Fold into grapes
Topping: Mix together 4 Butterfinger candy bars ( crushed)
1/2 pecans ( crushed )
1/2 c brown sugar
Layer topping thru the grapes.
Refrigerate until ready to serve.
After Holiday Leftover Pastry Puff
Sent by Daryle W. Lacey of Western Hills
Left over turkey or ham, as much as you like to add
1 Can pastry dough, or 2 cans of biscuits of your choice
1 lb homemade or store bought stuffing
1 cup shredded cheese of choice
1 package cream cheese
1 package of Mushrooms of your choice.
1 big red onion
½ lb of bacon
2 tsp of minced garlic or 1 clove chopped garlic
1 to 2 jars of brown gravy, or gravy of your choice (I prefer Bull’s-eye gravy)
Fresh cilantro, unless you don’t care for it
Large size muffin pan, greased.
Grease your muffin pan or pans. Dice your big red onion as fine as you prefer. Dice your mushrooms the same. Add your garlic to your diced mix and mix all together. Cook your ½ lb of bacon crispy, take out bacon from grease. Chop up to bacon bits. Sautee your onion, mushroom and garlic mix. Let cool.
Add your meat (turkey or ham) Mix all together. Open your pastry dough roll and out cut into. If you use biscuits flatten out into a square or as square as you can get it. Place your dough into each muffin spot. The pastry should lap over the muffin area so you can flap over the four ends when you have all your ingredients inside the pastry at the end.
Take a spoonful of cream cheese and dab some in the bottom of each pastry cup. Add a spoonful of stuffing on top the cream cheese. Sautee mixes; now add a spoonful of your sautéed mix. Top with shredded cheese.
Fold over your four corners of the pastry and brush on some garlic butter or melted butter or oil of choice and bake till crust is golden brown about 10-12 Min.
Warm up your yummy gravy and pour over top pastry when on individual plate. Best served with a veggie as a side.
Fresh Cranberry Gelatin Salad
Sent by Barbara Ripple
1-12oz bag fresh cranberries
1 cup of sugar
2 cups of water
2 small boxes cherry gelatin
1-20 oz can of crushed pineapple in juice
1 cup finely chopped celery
1 large Granny Smith apple cored and chopped
Cook cranberries, sugar and water according to package directions in large sauce pan. Remove from heat and stir in cherry gelatin until gelatin is dissolved. Add crushed pineapple, celery and apple and stir well to blend. Pour into bowl, cover with plastic wrap and refrigerate until ready to serve.
This has been served at my family's Thanksgiving meals for over 35 years and is a favorite!
Colleen's Velvetta Cheese Leftover
Sent by George McClanahan of Burlington
Leftover turkey or chicken
One can cream of mushroom soup
1/2 cup milk
Small block of Velveeta cheese
Stuffing, prepared
Cracker crumbs
Cover bottom of a oven dish about 13x9 in size with turkey or chicken.
Melt cheese and add soup and milk, mix thoroughly. Pour soup mixture over meat, top with stuffing and then cracker crumbs.
Place in oven at 350 degrees until heated through.
Fruit-Filled Thanksgiving Turkey
Sent by Melissa Baker of Milan, IN
One 12-14 lb. turkey (thawed with livers and gizzards out) 2
5-6 medium oranges, and some apple or pear juice boxes
2 lemons or 1 lemon and 1 lime
Fairly cheap bottle of white zinfandel (label/brand is your choice)
2 sticks of REAL butter, not margarine
Garlic powder (or real crushed garlic) to taste, add spices to your taste
An old kitchen towel and a few pop-up timers to indicates doneness
Cooking pan for your turkey
First prepare your pan or roaster that you will be using. spraying the inside liberally with a non-stick spray covering. Place your bird into the pan so that you still have an easy access to the body cavity.
Slice up all oranges, lemons and limes (No squeezing but do remove the seeds) Slice all fruit into four quarters and set aside. Taking a clean paper towel, wipe out the inside of the bird cavity, then, using a butter knife add some butter and a few shake of spices onto the papertowel so that you can now use it to wipe the butter and spices inside the cavity.
Place the fruit quarters inside the bird's cavity, about halfway though that, place a full stick of butter in with the fruit. Fill the entire cavity up with the fruit, squishing in as much as you can! (My brother and I would take turns seeing who could get that last piece in there.)
Settle the bird into the pan and make any last minute preps to secure legs and wings. Insert the temperature pop-up timers. Place a full stick of butter on top of the bird, then take your old kitchen towel and place it longwise along the length of the bird - wetting it down with a box of apple or pear juice.
Pour the entire bottle of wine over the bird, in the bird and making sure there will be enough for the towel to dip into. You may cover it with a piece of foil so that the towel doesn't burn.
Potatoes, carrots, and celery may be added at your discretion - The potatoes will be great mashed!. Carrots great with maple syrup on top and the celery can be added to the stuffing. The drippings make a good strong gravy that will complement the potatoes and dressing. Any leftover is a great poultry stock for soup.
Set your oven temp and cook for the time recommended. The towel lets the turkey self-baste, and the fruit does a great job of breaking down the muscle fibers and tendons of the bird.
The taste will be a little different but overpowering and the meat will literally fall off the bones! This way of making any kind of fowl: turkey, chicken, duck, or goose has been in my family for so many years NO ONE remembers where it came from. It's very simple. Enjoy!
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