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You are here: Home / Archives for Thanksgiving Recipes

Thanksgiving Recipes

Most Popular Sides for Thanksgiving

November 19, 2015 By Joi Sigers

Mashed Potatoes

Mashed Potatoes

Whether I’m cooking/eating at home or eating in a restaurant, I’m all about the sides. Sure, I love meat, but the sides (for me) are where magic happens. Each Thanksgiving – in addition to turkey and/or ham and enough pies for an army, I like to fix my family’s traditional sides (dressing, mashed potatoes, green bean casserole, cranberry relish, and corn) but I also like to throw a “newbie” into the mix. Last year it was a SWEET yam dish with marshmallows and pecans…. come to think about it, that guy was so delicious I’m pretty sure he gets another invite.

I haven’t decided what our “extra” surprise side will be this year, and I’m just about out of time! I’m leaning toward honey glazed carrots.

It’s estimated that Americans consume over 51 million turkeys (USDA) each Thanksgiving. But what side dish do people think best compliments Tom?

Ranker is here to give us the lowdown with results of its public poll in which they asked people to rank the best Thanksgiving Side Dishes.  According to more than 9,700 votes, mashed potatoes are the #1 favorite Thanksgiving side dish. The poll included 34 side dishes to choose from and closed voting yesterday, November 18, 2015.

The Top 10 Thanksgiving Side Dishes as determined by more than 9,700 votes are as follows:

1. Mashed Potatoes
2. Stuffing
3. Gravy
4. Bread
5. Green Bean Casserole
6. Corn on the Cob
7. Macaroni and Cheese
8. Baked Sweet Potatoes
9. Sweet Potato Pie
10. Crescent Rolls

Ranker’s poll also reveals:

  • Men voted stuffing as their favorite side and included brussel sprouts and garlic bread in their top 10
  • Women included yams and green beans in their top 10
  • Millennials chose stuffing as their #1 Thanksgiving side
  • Baby Boomer voters included cranberry jelly in their top 10

About Ranker:
Ranker is the #1 online destination for broad, opinion-based, crowdsourced rankings of everything. The company’s technology is centered on user engagement, turning its lists into the “best possible rankings” based on the wisdom of crowds.

A Quantcast Top 100 site, Ranker attracts more than 23 million monthly unique visitors. As a result, Ranker has one of the world’s largest databases of opinions with more than 100 million votes gathered on 50,000 items. Follow Ranker on Facebook at facebook.com/Ranker and on Twitter @Ranker.

If, like me, you’re still pulling it all together for Thanksgiving, you still have time to check the Thanksgiving Store on Amazon for last minute pans, dishes, kitchen utensils, gadgets, cloth napkins, gluten free food (like Bob’s Red Mill Gluten Free Pie Crust Mix or Glutino Gluten Free Pie Crust Mix I don’t know how I’d live without them!), etc.

Filed Under: Happy Holidays!, Thanksgiving Recipes Tagged With: Foodie news, Thanksgiving, Thanksgiving sides

From the Yahoo Tipline: 3 Ways to Upgrade Store-Bought Pies

November 13, 2015 By Joi Sigers

Yahoo Food has launched something they’ve brilliantly named “The Tipline.” The Tipline is a video series which offers up great tricks, easy tips, and fun hacks to help you be on your A Game this Thanksgiving – not to mention Christmas, Hanukkah, New Year’s and all the other holidays and reasons to celebrate.

After all, as any good foodie knows, it’s all about the food.

To kickstart the series, Senior Editor Stephanie Smith provides us with three easy (as well as beautiful and delicious) ways to improve a store bought pie for Thanksgiving that is sure to these desserts to the next level.

A few of my own personal tips from my pre-Gluten Free days:

  • Most delis have great pies, but before you serve a particular store’s pie for a special day, test it out for yourself. Just because Store X makes great doughnuts doesn’t mean they necessarily know their way around a pumpkin pie.
  • If the tin pan bothers you, sit it inside a towel-lined glass dish. Use a colorful, festive towel and no one will be the wiser – as long as you don’t have Nosy Parkers around while you’re slicing!
  • If, like me, you actually love making your own pie crusts and pies. However, if you’re like me, you are also human… on most days….  so mistakes happen. On Thanksgiving it’s a brilliant idea to have at least one deli pumpkin or pecan pie on hand. You know… just in case.

Another wonderful video (and talk about timely) from Yahoo Food is How to Make Delicious Gluten Free Stuffing. I can’t wait to try this one out. If time is of the utmost importance (and when is it not?), you’ll also like 10 Microwave Hacks to Help with Thanksgiving Dinner!

Click through for more great food videos and recipes.

Filed Under: Cooking Tips, Cooking Videos, Pies and Pastries, Thanksgiving Recipes Tagged With: cooking hacks, food hacks, Holiday hacks, holidays, personalize store-bought pies, recipe hacks

Thanksgiving Facts Plus Cooking Tips, and Tidbits

November 25, 2013 By Joi Sigers

Thanksgiving Facts

Thanksgiving was my dad’s favorite holiday and although Christmas edges it out in my book, I love it to distraction too.  Anything that involves three of my favorite things in the world – my family, cooking, and (of course!) eating – gets my seal of approval.

I’ve had a few Thanksgiving-related ideas for posts and articles bouncing around in my head, but didn’t think any of the bunch was “heavy” enough to warrant its own post.  So I decided to make a “Vegetable Soup” type post – throwing everything into one place and hoping it all turns out!

20 Fast Thanksgiving Facts

  • The first Thanksgiving was observed in Plymouth in the fall of 1621.  The idea for the event came from Massachusetts Governor William Bradford.  He was so thankful for a great harvest hat he decided to plan a festival to give thanks.  90 Native Americans (Wampanoag Indians) joined 50 English Colonists for the celebration.
  • The Wampanoag Indians were the ones who taught the Pilgrims how to cultivate the land.
  • The first Thanksgiving (which actually lasted 3 days!) is said to have been observed in October rather than November. Personally, I wish the holiday were observed today in October – far enough removed from Christmas to get the attention it deserves.
  • In 1789, President George Washington issued a proclamation naming November 26 as a day of national thanksgiving.  I’d love to know why November was chosen over October, but all the research in the world hasn’t uncovered this “tidbit.”
  • On October 3, 1863 President Abraham Lincoln proclaimed the last Thursday in November as a national day of thanksgiving.
  • In 1939 President Franklin D. Roosevelt moved Thanksgiving Day one week earlier to boost the Christmas shopping season. In 1941 Congress ruled that the fourth Thursday in November will be observed as Thanksgiving Day and a federal legal holiday.
  • Canadians celebrate Thanksgiving on the second Monday in October. See???? They have the right idea!
  • While we credit the Pilgrims (or English Colonists) with “inventing” or “creating” Thanksgiving, historians tell us that Native Americans traditionally threw a shindig as they gathered to enjoy and celebrate their harvest each autumn.
  • Lobster, rabbit, chicken, fish, squashes, beans, chestnuts, hickory nuts, onions, leeks, dried fruits, maple syrup and honey, radishes, cabbage, carrots, eggs, and goat cheese are thought to have made up the first Thanksgiving feast.
  • Over the years (thank goodness!) we moved to the more traditional foods such as mashed potatoes, pumpkin and sweet potato pies, corn, dressing (or stuffing), green bean (and later green bean casserole) and cranberries.
  • Green Bean Casserole was inspired by the Depression Era. It was a way to take things that were already on hand and make a dish without spending a great deal of money.
  • The annual Macy’s Thanksgiving Day Parade tradition began in the 1920’s.
  • Campbell’s Kitchen “invented” the Green Bean Casserole in 1955.
  • Turkey has more protein than chicken or beef.
  • Like me, turkeys have poor night vision. I’m guessing they shouldn’t drive at night either.
  • Cranberries are native to America. Our biggest producers are Massachusetts and Wisconsin. Cranberries are actually only one of a handful of fruits that are native to America. The blueberry and Concord grape are a few others.
  • Thanksgiving Day football is a treasured tradition in the homes of most of us. The first football game played on Thanksgiving Day was in 1934, when the Detroit Lions played the Chicago Bears.
  • The Guinness World Record for a Pumpkin pie goes to a whopping 3,699 pounds (after it was baked) pie in 2010.  Credit for this beast goes to the New Bremen Giant Pumpkin Growers in New Bremen, Ohio.
  • Not only was pumpkin pie not served at the First Thanksgiving, ironically, back then cooks put pumpkin into pie crusts rather than into the filling!
  • From OceanSpray.com – In the 1880s, a New Jersey grower named John “Peg Leg” Webb discovered that cranberries bounce. Instead of carrying his crop down from the storage loft of his barn, Webb poured them down the steps. He noticed that only the freshest, firmest fruit reached the bottom; rotten or bruised berries didn’t bounce and remained on the steps. This discovery led to the invention of “bounceboards”, tools used to separate rotten berries from fresh ones.

Thanksgiving Parade Pastries“Thanksgiving Parade Pastries”

A Few Personal Thanksgiving Tidbits:

  • For years, I prepared my Cornbread Dressing the same way: I made my buttermilk biscuits and buttermilk cornbread the night before, then crumbled them the next day when assembling the dressing.  Earlier this month, I toyed around with a new process to see what the results would be.  I stayed true to my choices of celery, sage, onion, and chicken broth but this time I used the Pepperidge Farms “Packaged” Dressing mix – you know, the bags you see everywhere this time of year that most of us traditional cooks snub and pretend not to even see.  They’re basically dried bread crumbs and seasoning.   Another change I made was instead of making my traditional buttermilk cornbread, this time I made the cornbread with bacon drippings instead of shortening.  Best. Dressing. Ever.  The bacon drippings (notice how I just refuse to call it “grease,” as though not saying it makes it healthier) in the pan gave the cornbread extra flavor and a crispiness that makes it IDEAL for dressing. The combo of using the packaged bread crumbs and the crispier cornbread made a dressing that was even more delicious than my traditional one but, more importantly, it made a dressing that wasn’t smooshy and soft. Making it this way allows it to be warmed up later in the day (and even the next day) by simply drizzling a little more broth on top.
  • If you don’t have a somewhat unique Family Thanksgiving Day tradition, come up with one this year. We actually have several in our family:  (1). Since 2001, I’ve made uncommonly delicious filled pastries (pictured above) for breakfast. I call them our “Thanksgiving Parade Pastries” because I always make them with one eye on the televised parades. They’re divine and not nearly as difficult to make as you’d think. (2).  I’m something of a punch freak. I just can’t seem to have holidays without punch. I have a special New Year’s Day Punch, Christmas Day Punch, Thanksgiving Punch, Easter Punch, and even a Halloween Punch.  When two of my three daughters were married, I came up with a Wedding Punch for each.  Well, of course I did.  Family traditions are fun, familiar, and oh so comforting.
  • Never try anything radical for the first time on a holiday. I don’t care if it’s a hairstyle or main dish, holidays simply aren’t the time to wander out into virgin territory.  While adding a new side dish or casserole to familiar, tried-and-true side dishes may not spell disaster (after all, even if it flops, you have others), doing something completely different with your ham, turkey, or bread could potentially spell disaster. Been there, done that, still have the emotional scars.
  • Don’t just have what you think you’ll need on hand, have more than you foresee needing. While shopping with my youngest daughter, Stephany, last night, I kept putting cream of mushroom soup into our cart. She asked, “How many of those are you going to need?!”  I told her I “needed” 6, so I was getting at least 8. After all, it’s not something that couldn’t be used if I didn’t need them on Thanksgiving Day. The words BETTER SAFE THAN SORRY apply to holiday meals as much as they do to anything in life.  I like covering my behind so much that I even make sure I have favorite “Green Giant” vegetables in the freezer just in case.  If the oven goes out, I drop a casserole, or something unforeseen and hideous happens, I have a back up.  I’ve never had to use these backups on holidays before, but knowing they’re there keeps anxiety from making a holiday appearance in my kitchen.
  • Buy cute, seasonal napkins!
  • Repeat after me, “No one cares if you buy/use disposable cups, bowls, and even plates.”  They really don’t care! Why make even more work for yourself when you could simply toss all the dishes into the trash. You’re going to have plenty of pans, bowls, and silverware to wash, why add to it?  Again… no one cares and no one will think less of you.  If they’re like my crew, they probably won’t even notice.
  • While I do use a few of my favorite Rachael Ray casserole dishes, I make quite a few casseroles (including dressing) in disposable foil pans. They’re ideal for reheating meals and, when they’ve served their purpose, you can sit leftovers out for dogs, cats, birds, possums, skunks, Bigfoot…
  • If you’re lucky enough to have someone new at your table this Thanksgiving, be sure to ask them (well ahead of time) what their favorite Thanksgiving side dish and/or dessert is. It’ll mean the world to them when you set it in front of them.  Needless to say, be sure you do the same for the ones you’ve been blessed with for years!
  • Most importantly – treasure each and every moment with those you love. Not only are you making memories you’ll have for a lifetime, you’re playing a role in memories they’ll have for a lifetime. When you think of it that way, you’ll realize that any time spent NOT laughing, NOT smiling, and NOT enjoying yourself is time wasted.
  • Don’t forget your Crock Pot! If you can use this kitchen staple for one of your vegetables or side dishes, you’ll free up precious stove top space and non-existent free oven space.
  • I make something called “Relish Tray Salad” (pictured below) for most holidays. I got the idea from an old episode of “Emeril Live” (how I miss that show!!!).  I simply toss together varying combinations of: Gherkins, blanched baby carrots, cauliflower, cocktail onions, olives, sweet midget pickles, and assorted jarred peppers.  Throw it all together – including the juices.  No matter what combination you go with, the flavors are amazing and the colors add a lot of pop and personality to the holiday table.  What’s more, everyone has fun picking out their favorites (without fail, I’m left with quite a few cocktail onions).

Relish Tray Salad Relish Tray Salad

Filed Under: Food Blog, Happy Holidays!, Table Talk, Thanksgiving Recipes, Thanksgiving Recipes

Thanksgiving Recipe from Curtis Stone in the Saturday Evening Post

November 8, 2013 By Joi Sigers

Curtis Stone’s Roast Turkey Breast with Lemon and Sage Brown Butter

4 cups cold water
¼ cup sugar
2 tablespoons kosher salt
1 teaspoon black peppercorns
Finely grated zest of 3 lemons
¼ cup fresh lemon juice
2 garlic cloves, crushed and peeled, plus 1 head garlic, halved horizontally
¼ cup lightly packed fresh sage leaves
¼ cup lightly packed fresh thyme sprigs
1 sprig of fresh rosemary
1 (3 ¼-pound) boneless turkey breast
1 large carrot, cut into 1 ½-inch chunks
2 large celery ribs, cut into 1 ½-inch lengths
1 yellow onion, cut into 8 wedges
½ cup reduced-sodium turkey or chicken broth

Sage Brown Butter Ingredients

½ pound (2 sticks) unsalted butter, at room temperature
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped shallots
1 large garlic clove, finely chopped
Kosher salt and freshly ground black pepper
Leek and Herb Stuffing [Click for the recipe!]

Directions

  1. To brine turkey: In large bowl, combine water, sugar, salt, peppercorns, lemon zest, lemon juice, and crushed garlic cloves. Using side of heavy knife, lightly crush sage, thyme, and rosemary on cutting board, then stir them into brine. Submerge turkey breast, meaty side down, in brine. Cover and refrigerate for at least 2 hours, and up to 8 hours.
  2. Meanwhile, make sage brown butter: In medium skillet, stir 6 tablespoons of butter over medium heat for about 4 minutes, or until it melts and turns nutty brown. Add sage, shallots, and garlic and stir for about 1 minute, or until shallots soften. Pour butter into medium bowl and let cool. Add remaining 10 tablespoons butter to brown butter and blend well. Season to taste with salt and pepper.
  3. To roast turkey: Preheat oven to 350°F. Remove turkey from brine; discard brine. Rinse turkey under cold running water. Pat it dry with paper towels. Place turkey on cutting board. Using your fingers, carefully make pocket between skin and breast meat. Spread about ⅓ cup of butter under skin to cover breast meat completely, then rub ⅓ cup of remaining butter all over outside of turkey breast. Tie breast crosswise in a couple of places with kitchen twine to help it hold its shape.
  4. Spread carrots, celery, onions, and garlic halves on large, rimmed sheet. Set turkey breast on top and roast for about 1 hour and 20 minutes, or until an instant-read thermometer inserted into thickest part of turkey reads 155°F. Transfer turkey and vegetables to platter and let rest for 10 minutes.
  5. Meanwhile, pour any pan juices into small saucepan. Let stand for 3 minutes, then spoon off fat that has risen to surface of juices. Set baking sheet over medium heat, then pour in broth and bring to simmer, scraping up browned bits in pan with wooden spoon. Add to skimmed juices in saucepan. Bring to simmer and season with salt and pepper. Transfer to sauceboat.
  6. In small saucepan, melt remaining sage brown butter over medium-low heat; transfer to bowl. Using large sharp knife, cut turkey crosswise into slices. Return turkey to platter and serve with stuffing, melted sage brown butter, and pan juices.

The recipe above was published in the wonderfully delightful and delightfully wonderful Saturday Evening Post and is graciously being shared with our readers.

A few other recipes I saw on Saturday Evening Post’s Website I’m pretty sure you’ll want to check out are listed below. Can you believe it’s already time to start planning your Thanksgiving menu?!?! I SO love this time of year!

Pumpkin Stew – Pumpkin, combined with red peppers, green peppers, black beans, and yellow corn – a stew that’s as nutritious as it is colorful!

Raspberry Lime Chia Cooler Smoothie – Another healthy beauty and a perfect pick-me-up while baking or after shopping for presents.

Vegetable Stuffed Turkey Meatloaf – This looks so incredibly good! I know I’m making this one soon.

Photo and Recipe Credit: Saturday Evening Post

Filed Under: Christmas Recipes, Curtis Stone, Food Blog, Thanksgiving Recipes, Thanksgiving Recipes Tagged With: Curtis Stone recipe, roasted turkey, Thanksgiving recipe, turkey recipe

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My name is Joi (“Joy”) and Get Cooking is where I celebrate some of my greatest passions: Recipes, kitchen gadgets, gluten free food reviews, gluten free recipes, pig collectibles, chocolate, cookbooks, and coffee.

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