Post your Thanksgiving recipes HERE!!

My Thanksgiving Recipe...Reservations at Sandestin Hilton:

Made-to-order omelet and Belgian waffle stations, fresh fruits, assorted breads, imported meats and cheeses, grilled and roasted marinated vegetables. Seafood and salads will accompany your choice of sage butter roasted turkey, pasta gigatoni with pancetta, spinach feta cheese and roasted red pepper cream sauce. The dinner will also feature cinnamon-honey glazed bone-in-ham with whole grain mustard sauce, pan seared filet of grouper with lump crabmeat, lemon, capers, tomatoes and fresh herbs and braised beef tips with pearl onions, baby carrots and wild mushroom cabernet sauce. Other accompaniments include a medley of roasted seasonal vegetables, parmesan cream whipped potatoes, candied roast sweet potatoes and southern-style cornbread dressing....and no clean-up.

Sounds like you'll need to Supersize your clothing that day.

My Thanksgiving Recipe...Reservations at Sandestin Hilton:

Made-to-order omelet and Belgian waffle stations, fresh fruits, assorted breads, imported meats and cheeses, grilled and roasted marinated vegetables. Seafood and salads will accompany your choice of sage butter roasted turkey, pasta gigatoni with pancetta, spinach feta cheese and roasted red pepper cream sauce. The dinner will also feature cinnamon-honey glazed bone-in-ham with whole grain mustard sauce, pan seared filet of grouper with lump crabmeat, lemon, capers, tomatoes and fresh herbs and braised beef tips with pearl onions, baby carrots and wild mushroom cabernet sauce. Other accompaniments include a medley of roasted seasonal vegetables, parmesan cream whipped potatoes, candied roast sweet potatoes and southern-style cornbread dressing....and no clean-up.

omg - - this sounds heavenly.

omg - - this sounds heavenly.

It sounds like I would pass out after eating all those vittles

It sounds like I would pass out after eating all those vittles

Yes, but you wouldn't have a sink full of dishes waiting for you when you woke up. That's a good thing. :clap_1:

Yes, but you wouldn't have a sink full of dishes waiting for you when you woke up. That's a good thing. :clap_1:

I thought that was what the lady of the house was for. OK, I'm dead

I thought that was what the lady of the house was for. OK, I'm dead

You sure are.

I thought that was what the lady of the house was for. OK, I'm dead

Yep buster...Patrick the Pug just drooled on your pillow.

And he just tinkled on the couch, a big yellow spot.

And he just tinkled on the couch, a big yellow spot.

Serves him right. :funn:

Hi Dr. Skunky! (Hey Rapunzel- told you we had a closeup of your poochy!)

Hi Dr. Skunky! (Hey Rapunzel- told you we had a closeup of your poochy!)

That is the look he gives when he is begging food

I used to serve this as a dessert, but since many of my guests managed to swipe a piece to go with their turkey dinner, I now put it on the table as a side dish. No one will believe you when you tell them the crust is not nuts, but crushed pretzels. Delicious!

Strawberry Pretzel Jello

2-1/4 cups crushed unsalted pretzels
3 tblsp sugar
1-1/2 sticks butter or margarine, melted

Mix together above ingredients; press into 13 x9 cake glass cake pan and bake at 350 degrees for 10 minutes; Cool.

8 oz cream cheese, softened
8 oz Cool Whip
2/3 cup granulated sugar

Whip together cream cheese and cool whip; gradually add sugar (note: the original recipe calls for 1 cup sugar, but that's much too sweet for my taste. I use anywhere between 1/2 cup to 2/3 cup sugar)
Spread over cool crust; chill

Mix 2-1/4 cups boiling water with 6 oz Strawberry-Banana Jello Mix. Place into refrigerator. Chilll until it just begins to set (around 45 minutes). Mix in 2 10oz packages frozen crushed strawberries (thawed). Pour over cream cheese layer.

Chill several hours and serve. Enjoy!

Thanks luvthebeach! I have heard about this jello dish...it is supposedly way yummy!

Another favorite. Ok, my favorite.

Cranberry-Jalapeno Relish
Recipe courtesy Emeril Lagasse, 2004

Ingredients
2 medium oranges, peeled, sectioned, and roughly chopped
1 1/2 teaspoons finely grated orange zest
2 jalapenos, seeded and chopped
3/4 to 1 cup sugar
1 pound fresh (or frozen, thawed) cranberries
1 tablespoon chopped fresh mint leaves

Instructions
Place half of the orange segments, the zest, and the jalapenos in the
food processor and pulse until finely chopped. Add the sugar and pulse 3 to 4 more times. Add the
cranberries and continue to pulse until berries are roughly chopped. Adjust seasonings with sugar,
if needed. Transfer cranberry mixture to a bowl and toss with the remaining half of chopped orange
segments and the mint. Allow relish to chill for at least 30 minutes, and up to 2 days. Serve relish
chilled or at room temperature

I've been meaning to post a few things on this here thanksgivin' thread! here is one of the easiest and best -

Corn Casserole
(I always double or triple this recipe / use large alum. pans).

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar


Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

OHHHHHHHHH YEEEEEEEEEEEAH! Dat is GOOD!!!! For anyone who has never had this, make it....

I've been meaning to post a few things on this here thanksgivin' thread! here is one of the easiest and best -

Corn Casserole
(I always double or triple this recipe / use large alum. pans).

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar


Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

I've been meaning to post a few things on this here thanksgivin' thread! here is one of the easiest and best -

Corn Casserole
(I always double or triple this recipe / use large alum. pans).

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar


Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

How could you go wrong with sour cream, butter and cheese.

I've been meaning to post a few things on this here thanksgivin' thread! here is one of the easiest and best -

Corn Casserole

That really does sound good. I can feel my hips getting wider just reading the recipe.:funn:

I gotta watch it, though, on Thanksgiving. Started the South Beach Diet a few weeks ago and have lost 13 pounds! And thanks to wearing foot braces at night, my plantar fasciitis is getting so much better. I'm hoping to get the go-ahead to start running again when I visit the podiatrist on 11/29. Then I can return to being me as I was two years ago before I had to stop running -- skinny and loving the heck out of running and enjoying the outdoors!

That really does sound good. I can feel my hips getting wider just reading the recipe.:funn:

I gotta watch it, though, on Thanksgiving. Started the South Beach Diet a few weeks ago and have lost 13 pounds! And thanks to wearing foot braces at night, my plantar fasciitis is getting so much better. I'm hoping to get the go-ahead to start running again when I visit the podiatrist on 11/29. Then I can return to being me as I was two years ago before I had to stop running -- skinny and loving the heck out of running and enjoying the outdoors!

BR--I believe you need to join us on SoWell.

BR--I believe you need to join us on SoWell.

I know.

I know.

Well, come on! 13 pounds is great!!!:clap_1:

Well, come on! 13 pounds is great!!!:clap_1:

Yes, it is!!! :clap_1: Hey BR, I think I found some of that 13 lbs. you lost! PM me if you want them back!

Yes, it is!!! :clap_1: Hey BR, I think I found some of that 13 lbs. you lost! PM me if you want them back!

No, thanks.

Here's me prior to plantar fasciitis. Yes, you can be too thin (115 pounds at 5' 10"). I don't aspire to that weight, but 125 would be perfect.