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Thanksgiving Menu Ideas

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I love planning! This year we are throwing our first Thanksgiving dinner and I want to start planning asap. I just can’t help it. Fall is one of my favorites seasons and we love to celebrate with our family and friends, I’m so excited and nervous. That’s why I want to share this Thanksgiving Menu Ideas recipes so you can start planning this family holiday with delicious food. From the bird to the dessert I got you cover!

Appetizers


Via Food Network

Parmesan Cheese Sticks

What you’ll need:

  • 1 (17.3-ounce) package frozen puff pastry sheets, thawed
  • 1 cup freshly grated Parmesan
  • 1 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/4 cup butter, melted

What to do:

  1. Preheat your oven to 400 degrees F. Lightly grease a baking sheet.
  2. On a lightly floured surface, carefully unfold the pastry sheets. Cut each sheet into 13 strips, approximately 3/4 by 10-inches each.In a shallow dish or bowl, combine the cheese, basil, and garlic.
  3. Brush the pastry strips with the melted butter and roll each one in the cheese mixture, lightly coating each side.
  4. Gently twist the pastry strips and place them on a prepared baking sheet (you can either use parchment paper or lightly spray with cooking spray).
  5. Bake the Parmesan Cheese Sticks for about 12 minutes. Remove and cool on wire racks.


Via What’s Cookin’ Chicago

Baked Spinach & Artichoke Dip

What you’ll need:

  • 1 (8 ounce) package cream cheese,softened
  • 1/4 cup mayonnaise
  • 1/2 cup shredded Italian cheese blend
  • 1 clove garlic, peeled and minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste
  • 1 (14 ounce) can artichoke hearts,drained and chopped
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/4 cup shredded mozzarella cheese
    [button size=”small” color=”brown” style=”none” new_window=”true” link=”http://joelens.blogspot.com/2010/06/baked-spinach-artichoke-dip.html”]Click Here For Directions[/button]

Bring The Bird


Via Not So Humble Pie

Basic Herb Butter Rub Turkey Recipe

What you’ll need:

  • 1 Turkey (14 to 16 pounds)
  • 1 cup of unsalted butter
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons chopped fresh sage
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1 clove garlic minced
    [button size=”small” color=”brown” style=”none” new_window=”true” link=”http://notsohumblepie.blogspot.com/2009/11/early-bird-pre-thanksgiving-turkey.html”]Click Here For Directions[/button]
or try this

Herbed Turkey Recipe

What you’ll need:

  • 1 turkey (14 to 16 pounds)
  • 3 tablespoons kosher salt
  • 3 tablespoons dried marjoram
  • 3 tablespoons dried thyme
  • 3 tablespoons dried juniper berries, optional
  • 1 tablespoon whole peppercorns, crushed
  • 2 teaspoons aniseed
  • 12 fresh rosemary sprigs
  • 12 garlic cloves, peeled
  • 1/2 cup butter, softened, divided

What to do:

  1. Pat turkey dry. Place the salt, marjoram, thyme, juniper berries if desired, peppercorns and aniseed in a small food processor; cover and process until blended. Sprinkle half of salt mixture over inside of cavity. Place rosemary and garlic inside cavity.
  2. With fingers, carefully loosen skin from the turkey breast; rub half of the butter under the skin. Sprinkle skin with remaining salt mixture. Melt remaining butter; drizzle over turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan.
  3. Bake at 325° for 2-3/4 to 3-1/2 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 20 minutes before carving. Yield: 14-16 servings.


Via My Recipes

Classic Sweet Potato Casserole

What you’ll need:

  • 4 1/2 pounds sweet potatoes
  • 1 cup granulated sugar
  • 1/2 cup butter, softened
  • 1/4 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/4 cups cornflakes cereal, crushed
  • 1/4 cup chopped pecans
  • 1 tablespoon brown sugar
  • 1 tablespoon butter, melted
  • 1 1/2 cups miniature marshmallows

What to do:

  1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.
  2. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
  3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
  4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflakes mixture; bake 10 minutes. Let stand 10 minutes before serving.


Via The Pionner Women

Macaroni and Cheese

What you’ll need:

  • 4 cups Dried Macaroni
  • 1 whole Egg Beaten
  • 1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
  • 1/4 cup All-purpose Flour
  • 2-1/2 cups Whole Milk
  • 2 teaspoons (heaping) Dry Mustard, More If Desired
  • 1 pound Cheese, Grated
  • 1/2 teaspoon Salt, More To Taste
  • 1/2 teaspoon Seasoned Salt, More To Taste
  • 1/2 teaspoon Ground Black Pepper
  • Optional Spices: Cayenne Pepper, Paprika, Thyme
    [button size=”small” color=”brown” style=”none” new_window=”true” link=”http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/”]Click Here For Directions[/button]


Via Country Living

Leek and Potato Gratin

What you’ll need:

  • Salt
  • 3 pounds (small) Potatoes (Such As Red Or Yukon Gold), sliced 1/8 inch thick
  • 2 tablespoons Unsalted Butter, plus more for buttering dish
  • 10 medium Leeks, washed thoroughly, white and light-green parts only, halved lengthwise and cut crosswise into 1-inch pieces
  • 4 cloves Garlic, thinly sliced
  • 2 cups Heavy Cream
  • 1 cups Milk
  • 1/4 cups Chopped Fresh Parsley, for garnish

What to do:

  1. Preheat oven to 375 degrees F. In a large pot of salted boiling water, parboil potatoes for 5 minutes. Drain potatoes well and set aside.
  2. In a large skillet, heat butter over medium heat. Sauté leeks and garlic until leeks are tender, about 7 minutes. Set aside.
  3. In a buttered 9-by-13-inch baking dish, arrange half of reserved potatoes in an overlapping pattern. Pour 1 cup cream and 1/2 cup milk over top and sprinkle with 1 teaspoon salt. Top with reserved leeks and arrange remaining potatoes. Pour remaining cream and milk over potatoes and sprinkle with 1/2 teaspoon salt. Bake until potatoes are tender, top of gratin is golden brown, and most of cream and milk have been absorbed, about 45 minutes. Garnish with parsley.


Via How Does She?

Delicious Dinner Rolls with A Surprise

Love this idea from How Does She? Write a thankful message on a piece of paper, then insert in the crack of rolls before baking. Great way to involved the family to cook together. They’re like Thanksgiving fortune rolls!

What you’ll need:

  • 1 1/2 cups of milk
  • 3/4 cup + 1 Tablespoon Sugar
  • 1 egg
  • 1 Tablespoon salt
  • 2 Tablespoons yeast
  • 2 cups of warm water
  • about 9-10 cups of all purpose flour
  • at least 1 cup of butter
    [button size=”small” color=”brown” style=”none” new_window=”true” link=”http://www.howdoesshe.com/delicious-dinner-rolls/”]Click Here For Directions[/button]

 


Via Food Network

Crunchy Sweet Brussels Sprout Salad

What you’ll need:

  • 1 pound Brussels sprouts
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper
  • 1/2 cup chopped walnuts
  • 1/2 cup dried cranberries
  1. Shred the Brussels sprouts by removing the core and thinly slicing.
  2. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes.
  3. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.

Desserts


Via Skinny Taste

Skinny Pumpkin Pie

What you’ll need:
  • 15 oz canned pumpkin (or homemade pumpkin puree)
  • 2 tbsp light butter, softened
  • 3/4 cup light brown sugar, unpacked
  • 1/2 cup fat free milk
  • 1 large egg
  • 2 large egg whites
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 frozen pie crust sheet, Pillsbury (thawed to room temperature)
    [button size=”small” color=”brown” style=”none” new_window=”true” link=”http://www.skinnytaste.com/2011/11/skinny-pumpkin-pie.html”]Click Here For Directions[/button]

 


Via Annie’s Eats

Sweet Potato Cupcakes with Toasted Marshmallow Frosting

What you’ll need:

  • Ingredients:
  • For the cupcakes:
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. ground cinnamon
  • 16 tbsp. unsalted butter, softened
  • 1½ cups sugar
  • 3 large eggs
  • 17 oz. sweet potato puree
  • ½ tsp. vanilla extract
  • For the frosting:
  • 8 large egg whites
  • 2 cups sugar
  • ½ tsp. cream of tartar
  • 2 tsp. vanilla extract
    [button size=”small” color=”brown” style=”none” new_window=”true” link=”http://www.annies-eats.com/2009/11/20/sweet-potato-cupcakes-with-toasted-marshmallow-frosting/”]Click Here For Directions[/button]
or you can always do this fantastic Braided Cinnamon Roll


Photo Credit: Ana Maria Ciolacu


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