Had a thought that this might be fun and enligtening for new ideas for the “big” meal. If all can post an item for “our RSN Thanksgiving Dinner,” we can all enjoy it together in pieces and parts…if that makes sense. I’ll start with a side:
Fluffy Corn Bake
This is a great side for any Southern Dish and is very good as a Thanksgiving side. Best part about this dish is that you can mix the ingredients and place in casserole the day before, take out on Thanksgiving, let it get close to room temp and then bake it. My family and guests love it!
2 eggs beaten
1 stick of butter or margarine, melted
1 can whole kernel corn
1 tbsp. sugar
1 box Jiffy corn mix
1 can cream-style corn - 16 oz.
1 cup sour cream
Mix all ingredients together and put in a 2 quart casserole dish. Bake in a 350 degree oven for 1 hour and 15 minutes or until top is set. Note: Bake uncovered.
I love this idea. I’m starting with a Thanksgiving Poem and a side dish.
Betty
Thanksgiving Poem
May your stuffing be tasty
May your turkey plump,
May your potatoes and gravy
have nary a lump.
May your yams be delicious
and your pies take the prize,
and may your Thanksgiving dinner
stay off your thighs!
–Unknown
OYSTER CASSEROLE
2 pts. oysters
1 1/2 stacks Saltine crackers
1 stick butter
1/2 c. half and half
Salt and pepper
Preheat oven to 350 degrees. Melt 1/2 stick butter. In 8 x 8 inch casserole layer crackers, oysters, sprinkle with salt and pepper, dot with butter. After a second layer, pour half and half over, then crumble crackers on top, drizzle melted butter over.
I’ll bring the ham. I love ham! Canadian Thanksgiving is October 9th.
1 smoked ham
Glaze
Whole cloves
Have ham warmed to room temperature and bake according to directions given by packer, or as follows. For baking, allow 15 minutes per pound for hams 12 pounds or over; allow 18 minutes per pound for hams under 12 pounds; allow 22 minutes per pound for half hams; or bake to an internal temperature of 150 F., being sure bulb of thermometer is inserted into center of thickest part of meat and does not touch the bone. Bake in slow oven (325F) until within 45 minutes of total baking time. Make a series of shallow cuts across fat to cut into squares or diamonds, spread with desired glaze and insert 1 clove into each square of fat. Bake uncovered in 325F oven for remaining 45 minutes.
GLAZES:
One cup brown sugar, juice and grated rind of 1 orange.
One cup brown or white sugar and 1/2 cup maraschino cherry juice, cider or sweet pickle juice from pickled fruit.
One cup honey.
One cup brown sugar, 1 Tbsp mustard.
One cup puréed apricots, rhubarb or applesauce.
3/4 cup pineapple juice, 3/4 cup strained honey and 1/2 teaspoon mustard cooked until thick
1/2 cup maple syrup, 1/2 cup cider or apple juice and 2 Tbsp mustard.
1/2 cup orange marmalade.
Cook 1/2 pound fresh cranberries with 1 cup maple syrup until skins pop open. Press mixture through sieve and spread over ham.
as aline said, our thanksgiving is next weekend. i’ll be making this…
rho
OLD FASHIONED SAGE & CELERY DRESSING
¾ CUP BUTTER
2½ CUPS CHOPPED ONIONS
2 CUPS CHOPPED CELERY
4 TSP CRUSHED DRIED SAGE
2 TSP SALT
1¼ TSP CRUSHED DRIED SAVORY
1 TSP CRUSHED DRIED MARJORAM
1 TSP PEPPER
½ TSP CRUSHED DRIED THYME
14 CUPS BREAD CUT INTO ½ INCH CUBES
1 CUP FINELY CHOPPED FRESH PARSLEY
IN LARGE SKILLET, MELT BUTTER. COOK ONIONS, CELERY, SAGE, SALT, SAVORY, MARJORAM, PEPPER & THYME OVER LOW HEAT, STIRRING FREQUENTLY, UNTIL VEGETABLES ARE TRANSLUCENT, 10 -15 MINUTES.
PLACE BREAD IN LARGE BOWL. ADD ONION MIXTURE ALONG WITH PARSLEY. TOSS WELL. TASTE & ADJUST SEASONINGS.
Cranberry Salad
2 3 oz. pkg. cream cheese, softened 2 T. mayonnaise 2 T. sugar 1 16 oz. can whole cranberry sauce 1 8 oz. can crushed pineapple, drained 1/2 c. chopped pecans 1 c. whipping cream 1/2 c. sifted powdered sugar 1 tsp. vanilla
Combine cream cheese, mayo and sugar stir until smooth. Stir in cranberry sauce, pineapple and pecans. Beat whipping cream until foamy gradually add sugar beating till soft peaks form. Add vanilla. Fold whipped cream into cranberry mixture. Spoon into an 8 inch square dish. Cover and freeze until firm.
2 (1 lb) cans whole kernel corn, drained
6 oz. can evaporated milk
1 egg, beaten
2 T finely chopped onion
1/2 t salt
dash pepper
2 slices bacon, crisply cooked & crumbled
1 c shredded swiss cheese
1/2 c soft bread crumbs
1 T melted butter
Combine corn, milk, egg, onion, salt, pepper and 3/4 c cheese. Put into a 5x9 inch loaf pan. Toss bacon crumbs and bread crumbs with melted butter and remaining cheese. Sprinkle over corn mixture. Bake at 350 degrees for 25 to 30 minutes. Garnish with green pepper slices if desired.
2 (16 oz.) cans whole kernel corn, drained
3/4 cup diced cucumbers
1/2 cup diced onion
2 small tomatoes, chopped (or 1-15 oz. canned/diced, well drained)
1/4 cup sour cream
2 Tbsp mayonnaise
1 Tbsp vinegar
1/2 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. celery salt (opt)
Combine vegetables in a salad bowl. Blend sour cream with mayonnaise; add remaining ingredients. Add sour cream mixture to corn mixture. Toss gently to coat vegetables. Chill several hours.
Cornbread:
2 cups cornmeal
2 eggs
¼ cup vegetable oil
1 can evaporated milk (12 oz)
Biscuits:
2 cups self-rising flour
2 Tbsp butter or margarine, melted
⅔ cup milk
1-¼ cups chopped pecans
1 Tbsp poultry seasoning
½ Tbsp rubbed sage
½ Tbsp black pepper
¼ cup butter or margarine
1-½ cups celery, chopped
¾ cup green onions, finely chopped
3 cups mushrooms, sliced
5 eggs
3 cans chicken broth (14.5 oz)
2 cans cream of chicken soup
Preheat oven to 350.
Mix together ingredients for cornbread. Place in well-greased pan. Bake until done. Remove from pan and cool.
While cornbread is cooking, mix together biscuit ingredients and form into biscuits. Bake until done. Remove from pan and cool.
In large bowl, crumble cornbread and biscuits together when cooled. Add chopped pecans, poultry seasoning, rubbed sage and black pepper to bread mixture. Stir well.
In a large skillet, over medium heat, melt butter. Sauté celery and green onions for @ 3-5 minutes. Add mushrooms and continue sautéing for @ 3 minutes. Add sautéed vegetables to bread mixture, stirring to combine well.
Mix together remaining ingredients (eggs, broth and soup). Add to bread mixture. Stir until well combined. Place in large, well-greased, casserole dish. Bake @ 350 until crust is brown and dressing is heated through (@ 45 - 60 minutes)
6 cups (2 12 oz bags) fresh cranberries, ground/finely chopped
2 tart apples (Granny Smith), unpeeled, cored and ground/finely chopped
1 orange, unpeeled, seeded and ground/finely chopped
2 cups sugar (or to taste)
½ - 1 cup chopped walnuts
Combine ground cranberries, apples and orange, mixing well. Add remaining ingredients, stirring until well blended.
Chill. Store in airtight container in refrigerator.
Curried Apple-Cranberry Chutney
2 large Golden Delicious apples, peeled, quartered, and cut into medium dice (@ 2½ cups)
1½ cups cranberries, picked through and coarsely chopped
¾ cup light brown sugar
½ cup golden raisins
½ medium onion, minced
1 Tbsp minced crystallized ginger
1 Tbsp yellow mustard seeds
1 tsp minced garlic (or 2 garlic cloves, minced)
1 tsp lemon zest
1 tsp curry powder
¼ tsp table salt
⅛ tsp cayenne pepper
Mix all ingredients in medium saucepan. Bring to boil; cover and simmer, stirring occasionally, until apples are tender and most liquid is absorbed, about 30 minutes. Cool to room temperature. (Can be jarred and refrigerated for at least 2 weeks.)