Posts Tagged ‘thanksgiving recipe’

Two Dishes to Make with Thanksgiving Leftovers

Tuesday, November 21st, 2017

These two recipes aren’t necessarily for Thanksgiving day (although you could try them out, of course); their optimal use falls on the day after, when you have a fridge full of leftovers.

Mashed Potato & Stuffing Patties

What you’ll need:

  • 2 eggs, lightly beaten
  • 1 tablespoon finely chopped onion
  • 1/4 teaspoon pepper
  • 2 cups leftover mashed potatoes
  • 2 cups leftover chopped cooked turkey
  • 2 cups leftover stuffing
  • 2 tablespoons butter
  • 2 tablespoons canola oil

Directions:

  1. In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing.
  2. In a large skillet, heat butter and oil over medium-high heat. Working in batches, drop potato mixture by 1/2 cupfuls into pan; press to flatten slightly to form patties.
  3. Fry 4-5 minutes on each side or until golden brown and heated through. Drain on paper towels.

Turkey Stir-Fry

What you’ll need:

  • 1 cup cut green beans
  • 1 tablespoon peanut or canola oil
  • 1 garlic clove, minced
  • 2 tablespoons whole-berry cranberry sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon white vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups cubed cooked turkey
  • 2 tablespoons chopped cashews, optional
  • Minced fresh cilantro, optional
  • Hot cooked rice

Directions:Embossed Garlic Keeper

  1. In a large skillet, saute beans in peanut or canola oil until tender. Add garlic; cook 1 minute longer or until fragrant.
  2. Meanwhile, in a small bowl, combine the cranberry sauce, soy sauce, vinegar, salt and pepper. Pour over bean mixture in skillet. Add turkey and simmer uncovered, for 4-6 minutes or until heated through.
  3. If desired, sprinkle with cashews and, if desired, cilantro. Serve with dinner rolls or over rice.

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Thanksgiving Recipe Roundup

Tuesday, November 14th, 2017

Want to cook something new for Thanksgiving this year? Or maybe you need a little inspiration for a dish that impresses your guests? We’ve rounded up fifteen recipes to make for Turkey Day – just click on the links for ingredients and directions.

Cranberries

Beverages:

Sides:

Apple Crisp Pecan Pie

Desserts:

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Pumpkin Pie Cheesecake

Tuesday, September 27th, 2016

Cheesecake and pumpkin pie lovers unite! This delectable recipe will be the next big hit at a weekend football party, fall soiree or Thanksgiving dinner, and it combines the spiciness of pumpkin with the creaminess of cheesecake. Dig in!

What you’ll need:

  • 1/2 cup crushed graham crackers
  • 1 cup crushed gingersnap cookies
  • 1/3 cup butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 3 medium eggs
  • 1 cup canned pumpkin
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon pumpkin pie spice

Directions:

  1. In a medium bowl, mix together cream cheese, 1/2 cup sugar and vanilla until smooth. Mix in eggs one at a time, blending well.
  2. Set aside 1 cup of the plain mixture and blend 1/4 cup sugar, pumpkin, cinnamon, nutmeg and pumpkin pie spice into the remaining mixture to make a pumpkin flavored batter. Place in the refrigerator.
  3. Preheat oven to 350°F. In a medium bowl, mix together crushed gingersnap cookies, crushed graham crackers and butter.
  4. Press into the bottom of a 9-inch spring-form pan, going about 1-inch up the sides. Bake crust for about 10 minutes, set aside to cool.
  5. Once the crust has cooled, spread the pumpkin flavored batter (Step 2) over the crust and dollop the plain batter (Step 1) onto the top. Swirl with a knife to create a marbled look.
  6. Wrap the bottom of the spring-form pan in foil, set in a large roasting pan and fill with an inch or two of water. Bake for about 55 minutes in the preheated oven or until filling is set and slightly browned. Run a knife around the edge of the pan. Allow to cool before removing rim of spring-form pan and chill for at least 4 hours before serving.

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