Hey guys...support this add-free site! *big grin* I need some T&T Thanksgiving recipes for
- Thread starter mimi
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Here is a great T&T side-Timbale of Fresh Corn
This is from Julia Child & Co, Mimi- it is a side I make every Thanksgiving. Julia rings it with glazed brussel sprouts in her book- sometimes I do that, sometimes not. It is fabulous on its' own:
TIMBALE OF FRESH CORN
serves about 8
12 or more ears fresh corn (to make about 3 cups or 3/4 L cream-style grated corn)
6 eggs
2 to 3 tbsp grated onion
1 tsp salt
4 to 5 tbsp fresh minced parsley
2/3 cup lightly pressed down crumbs from crustless nonsweet white bread
2/3 cup lightly pressed down grated cheese (such as a mixture of Swiss and/ or Cheddar or mozzarella)
2/3 cup heavy cream
6 drops hot pepper sauce (or 1/8 tsp Cayenne pepper)
8 to 10 grinds fresh pepper
Use a straight-sided 8 cup baking dish (I use a 3 qt straight-sided saucepan and cover the handle with foil for baking) and you will need a larger pan, such as a large cake pan, that you can set the timbale inside- the larger pan will have water in it during baking.
Beat the eggs in a mixing bowl to blend; then add all the rest of the ingedients including the corn.
Preheat oven to 350 degrees. About 2 hours before serving, butter the timbale pan and line the bottom with a round of buttered wax paper. Stir up the corn mixture to blend thoroughly and pour into the dish. Set corn dish in the larger dish and pour boiling water around it to come 2/3 up around the sides of the corn-filled dish. Bake in lower-middle of oven for 30 minutes, then turn oven down to 325 degrees. Baking time is around 1-1/4 to 1-1/2 hours. Timbale is done when it has risen almost to fill dish, the top has cracked open and a skewer plunged down through the center comes out clean. Let rest 10 minutes or more in turned-off oven, door ajar, before unmolding.
This is from Julia Child & Co, Mimi- it is a side I make every Thanksgiving. Julia rings it with glazed brussel sprouts in her book- sometimes I do that, sometimes not. It is fabulous on its' own:
TIMBALE OF FRESH CORN
serves about 8
12 or more ears fresh corn (to make about 3 cups or 3/4 L cream-style grated corn)
6 eggs
2 to 3 tbsp grated onion
1 tsp salt
4 to 5 tbsp fresh minced parsley
2/3 cup lightly pressed down crumbs from crustless nonsweet white bread
2/3 cup lightly pressed down grated cheese (such as a mixture of Swiss and/ or Cheddar or mozzarella)
2/3 cup heavy cream
6 drops hot pepper sauce (or 1/8 tsp Cayenne pepper)
8 to 10 grinds fresh pepper
Use a straight-sided 8 cup baking dish (I use a 3 qt straight-sided saucepan and cover the handle with foil for baking) and you will need a larger pan, such as a large cake pan, that you can set the timbale inside- the larger pan will have water in it during baking.
Beat the eggs in a mixing bowl to blend; then add all the rest of the ingedients including the corn.
Preheat oven to 350 degrees. About 2 hours before serving, butter the timbale pan and line the bottom with a round of buttered wax paper. Stir up the corn mixture to blend thoroughly and pour into the dish. Set corn dish in the larger dish and pour boiling water around it to come 2/3 up around the sides of the corn-filled dish. Bake in lower-middle of oven for 30 minutes, then turn oven down to 325 degrees. Baking time is around 1-1/4 to 1-1/2 hours. Timbale is done when it has risen almost to fill dish, the top has cracked open and a skewer plunged down through the center comes out clean. Let rest 10 minutes or more in turned-off oven, door ajar, before unmolding.
REC: Sweet Potato Swirl Casserole
Sweet Potato Swirl Casserole
4 large sweet potatoes
½ cup gran. sugar
½ stick butter
1 Tbsp Half & Half (or more if it needs thinning)
1 Tsp. Vanilla extract
Walnut or pecan halves
1/2 cup Brown sugar
1/3 bag Miniature marshmallows
Boil, peel & mash sweet potatoes. Add butter, granulated sugar, Half & Half, and Vanilla. Whip mixture in electric mixer until smooth. Pour into casserole dish; swirl in brown sugar and about 1/3 bag of miniature marshmallows. Top with walnut or pecan halves.
Bake at 350 degrees for 25 minutes. Recipe can be made ahead and refrigerated. Bring to room temperature before baking. Serves 4-6
Sweet Potato Swirl Casserole
4 large sweet potatoes
½ cup gran. sugar
½ stick butter
1 Tbsp Half & Half (or more if it needs thinning)
1 Tsp. Vanilla extract
Walnut or pecan halves
1/2 cup Brown sugar
1/3 bag Miniature marshmallows
Boil, peel & mash sweet potatoes. Add butter, granulated sugar, Half & Half, and Vanilla. Whip mixture in electric mixer until smooth. Pour into casserole dish; swirl in brown sugar and about 1/3 bag of miniature marshmallows. Top with walnut or pecan halves.
Bake at 350 degrees for 25 minutes. Recipe can be made ahead and refrigerated. Bring to room temperature before baking. Serves 4-6
heather_in_sf
Well-known member
Here's a favorite: Mom's Pumpkin Soup (and low calorie!) - thanks Mimi for this great site !!!
MOM's PUMPKIN SOUP
1 carrot - chopped
1 lb can pumpkin
1 onion - chopped
4 1/2 c chicken broth
1 rib celery - chopped
2 slices crustless bread - buttered
1 t. sage
6 very small sage leaves
1/2 bay leaf
2 leeks - chopped
2 T sweet butter
Saute vegetables until soft. Stir in Pumpkin and broth. Simmer 15 min. Stir occasionally. Puree mixture in blender until very smooth. Reheat and season (salt & Pepper).
Croutons: Make bread triangles and butter lightly. Sprinkle 1/4 t sage. Bake at 350°F for 15 min. or until golden.
Heat soup bowls - ladle in soup bowls and garnish with croutons and sage.
Freezes well so double the recipe!
MOM's PUMPKIN SOUP
1 carrot - chopped
1 lb can pumpkin
1 onion - chopped
4 1/2 c chicken broth
1 rib celery - chopped
2 slices crustless bread - buttered
1 t. sage
6 very small sage leaves
1/2 bay leaf
2 leeks - chopped
2 T sweet butter
Saute vegetables until soft. Stir in Pumpkin and broth. Simmer 15 min. Stir occasionally. Puree mixture in blender until very smooth. Reheat and season (salt & Pepper).
Croutons: Make bread triangles and butter lightly. Sprinkle 1/4 t sage. Bake at 350°F for 15 min. or until golden.
Heat soup bowls - ladle in soup bowls and garnish with croutons and sage.
Freezes well so double the recipe!
misplaced-in-az
Well-known member
REC: Bread Stuffing This is a recipe I got from an old friend many (M)
years ago. I tweaked it to suit our tastes, over the years. I like making this a day ahead and then re-heating the day I want to serve it.
BREAD STUFFING
3 cups chopped celery
3 cups chopped onions
16 TBLS. butter, melted
Saute vegetables in butter 4-5 minutes.
Add 2 1/2 tsp. poultry seasoning
1/2 tsp salt 1/4 tsp. pepper
Saute 3-4 minutes more.
Add 1 14oz. can chicken broth
Cook 5 minutes more.
Take 48ozs. bread-break into large pieces.
Let sit out, till slightly dry.
Lightly beat 5 eggs, add to sauted mixture.
(Use a very large bowl)
Add 1-2 cans more of chicken broth. You may
only need 1 1/2 cans, depending on how moist
you like it.
Put into a greased 9"x13" pan.
Bake 350º 60-70 minutes.
years ago. I tweaked it to suit our tastes, over the years. I like making this a day ahead and then re-heating the day I want to serve it.
BREAD STUFFING
3 cups chopped celery
3 cups chopped onions
16 TBLS. butter, melted
Saute vegetables in butter 4-5 minutes.
Add 2 1/2 tsp. poultry seasoning
1/2 tsp salt 1/4 tsp. pepper
Saute 3-4 minutes more.
Add 1 14oz. can chicken broth
Cook 5 minutes more.
Take 48ozs. bread-break into large pieces.
Let sit out, till slightly dry.
Lightly beat 5 eggs, add to sauted mixture.
(Use a very large bowl)
Add 1-2 cans more of chicken broth. You may
only need 1 1/2 cans, depending on how moist
you like it.
Put into a greased 9"x13" pan.
Bake 350º 60-70 minutes.
Sweet Potato Casserole
3 Cups cooked, mashed sweet potatoes
2 eggs
1 1/2 cups milk
1/2 stick margarine
3/4 cups sugar
1 tsp. vanilla
Beat together, pour into dish. Bake at 350 for 30 minutes
1 cup rice crispies
1/2 stick butter (melted)
1/2 cup brown sugar
1/2 cup chopped walnuts
Mix and pour over dish. Bake 10 minutes longer.
3 Cups cooked, mashed sweet potatoes
2 eggs
1 1/2 cups milk
1/2 stick margarine
3/4 cups sugar
1 tsp. vanilla
Beat together, pour into dish. Bake at 350 for 30 minutes
1 cup rice crispies
1/2 stick butter (melted)
1/2 cup brown sugar
1/2 cup chopped walnuts
Mix and pour over dish. Bake 10 minutes longer.
debbie-in-colorado
Well-known member
Debbie's Homemade Rolls
This is the one recipe that I have to make for every holiday! The family has to have these rolls.
Debbie in Indiana
Debbie's Homemade Rolls
1 1/2 C. flour
1 pk yeast
Combine together
1 1/4 C. milk
1/4 C. sugar
1/4 C. vegetable shortening
1 tsp. salt
Mix together and heat to 110¢ª-115¢ª
1 egg
Add liquid to dry & add egg. Beat at low speed 1/2 min. & at high speed 3 min.
By hand or dough hook stir in 2 C. flour to make a soft dough
Place in lightly greased bowl, cover and let rise until double (1 1/2 - 2 hrs.)
Punch down & turn out onto floured surface & let rest 10 min.
Shape into rolls, and place in lightly greased baking pan.
Cover and let rise until double (30 - 45 min.)
Bake at 400¢ª for about 10-12 min.
PS This can also be made on the dough cycle in your bread machine. This dough can also be used for pizza.
This is the one recipe that I have to make for every holiday! The family has to have these rolls.
Debbie in Indiana
Debbie's Homemade Rolls
1 1/2 C. flour
1 pk yeast
Combine together
1 1/4 C. milk
1/4 C. sugar
1/4 C. vegetable shortening
1 tsp. salt
Mix together and heat to 110¢ª-115¢ª
1 egg
Add liquid to dry & add egg. Beat at low speed 1/2 min. & at high speed 3 min.
By hand or dough hook stir in 2 C. flour to make a soft dough
Place in lightly greased bowl, cover and let rise until double (1 1/2 - 2 hrs.)
Punch down & turn out onto floured surface & let rest 10 min.
Shape into rolls, and place in lightly greased baking pan.
Cover and let rise until double (30 - 45 min.)
Bake at 400¢ª for about 10-12 min.
PS This can also be made on the dough cycle in your bread machine. This dough can also be used for pizza.
lin_in_seattle
Well-known member
Balsamic Roasted Onions T&T
This is from BA 1999 and T&T by a lot of people.
I made it last Thanksgiving and people loved it.
Balsamic Roasted Onions from BA 1999:
4 pounds medium-size red onions
1/4 cup olive oil
6 tablespoons (3/4 stick) butter
3 tablespoons sugar
6 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley
Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F.
Line 2 large baking sheets with foil.
Cut onions through root end into 3/4-inch-thick wedges.
Place in medium bowl; toss with oil.
Arrange onions, cut side down, on baking sheets.
Sprinkle with salt and pepper.
Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes.
Meanwhile, melt butter in heavy small saucepan over medium-high heat.
Add sugar and stir until sugar dissolves.
Remove from heat. Add vinegar.
Return to heat. Simmer until mixture thickens slightly, about 2 minutes.
(Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill.
Rewarm onions in 375°F oven about 15 minutes.
Stir glaze over low heat to rewarm.)
Arrange onions on platter. Drizzle glaze over. Sprinkle with parsley.
This is from BA 1999 and T&T by a lot of people.
I made it last Thanksgiving and people loved it.
Balsamic Roasted Onions from BA 1999:
4 pounds medium-size red onions
1/4 cup olive oil
6 tablespoons (3/4 stick) butter
3 tablespoons sugar
6 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley
Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F.
Line 2 large baking sheets with foil.
Cut onions through root end into 3/4-inch-thick wedges.
Place in medium bowl; toss with oil.
Arrange onions, cut side down, on baking sheets.
Sprinkle with salt and pepper.
Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes.
Meanwhile, melt butter in heavy small saucepan over medium-high heat.
Add sugar and stir until sugar dissolves.
Remove from heat. Add vinegar.
Return to heat. Simmer until mixture thickens slightly, about 2 minutes.
(Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill.
Rewarm onions in 375°F oven about 15 minutes.
Stir glaze over low heat to rewarm.)
Arrange onions on platter. Drizzle glaze over. Sprinkle with parsley.
Me too Lisa...I absolutely love Martha's Sweet Potato Spoon Bread and Corn Pudding.
We once did an entire Martha Stewart Thanksgiving instead of making our own family recipes and it turned out to be the most delicious Thanksgiving meal ever (doesn't say much for our family recipes, does it!!). Now those two recipes in particular have become part of my Thanksgiving repertoire.
We once did an entire Martha Stewart Thanksgiving instead of making our own family recipes and it turned out to be the most delicious Thanksgiving meal ever (doesn't say much for our family recipes, does it!!). Now those two recipes in particular have become part of my Thanksgiving repertoire.
REC: Sweet Potato Spoon Bread
from Martha Stewart
Serves 8 to 10
3 large sweet potatoes
1/4 cup yellow cornmeal
2 cups milk
4 tablespoons unsalted butter
1/4 cup light-brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup all-purpose flour
1/4 cup honey
4 large eggs
1 cup heavy cream
1. Heat oven to 400°. Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. Let cool. Peel, and discard skins.
2. Reduce heat to 350°. In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water. Cook, stirring, until slightly thickened, about 10 minutes. Let cool.
3. Butter a 2-quart baking dish. Place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth; pour into dish. Bake until golden brown, about 45 minutes. Serve.
http://www.marthastewart.com/page.jhtml?type=content&id=recipe1962&contentGroup=MSL&site=living
from Martha Stewart
Serves 8 to 10
3 large sweet potatoes
1/4 cup yellow cornmeal
2 cups milk
4 tablespoons unsalted butter
1/4 cup light-brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup all-purpose flour
1/4 cup honey
4 large eggs
1 cup heavy cream
1. Heat oven to 400°. Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. Let cool. Peel, and discard skins.
2. Reduce heat to 350°. In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water. Cook, stirring, until slightly thickened, about 10 minutes. Let cool.
3. Butter a 2-quart baking dish. Place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth; pour into dish. Bake until golden brown, about 45 minutes. Serve.
http://www.marthastewart.com/page.jhtml?type=content&id=recipe1962&contentGroup=MSL&site=living