What are your favorite recipes/foods for Thanksgiving?

This will be fun to read, hope a lot of ladies will post:)

Our very traditional meal includes: Turkey with bread stuffing, green bean casserole, corn on the cob, twice baked potato casserole  and dinner rolls. We make 3 Pies. Peacan Pie, Pumpkin Pie and Buttermilk Pie.:)

Only 2 things that are not so common are the potato casserole and buttermilk pie. Here are the recipes if someone is interested:

http://www.foodnetwork.com/recipes/emeril-lagasse/twice-baked-potato-casserole-recipe/index.html

http://www.foodnetwork.com/recipes/emeril-lagasse/buttermilk-pie-recipe/index.html

(confession, yes I LOVE Emeril’s cooking and yes consequently I am overweight!*lol*)

We have a gluten free, dairy free, and yeast free day.  We have a pumpkin pie for breakfast (my mom started that when I was young – yum) and then we have turkey, stuffing, potatoes and gravy, corn, beans, jello, sweet potatoes, relish tray, and rolls.  Then we used to have Chocolate Cream Pie and Pumpkin Pie.  Now we just have pumpkin pie.   Then for dinner we have turkey sandwiches, plain potato chips, jello and more pie.  These were traditions of our families that we carried over, and like you say, it’s once a year.  lol

I had to change our recipes to fit our new requirements and we still enjoy the traditional “feast.”  I have the recipes for all of it, but am only including the rolls and pie. 

Lynn Rae’s Easy Dinner Rolls

2 large eggs, room temperature

3 tbsp milk or water, warm to touch

1 cup dairy free yogurt

¼ cup canola oil

1 tsp cider or rice vinegar

2 cups LynnRae’s Flour Blend (or all purpose blend)

½ tsp baking soda

1 ½ tsp baking powder

2 tbsp sugar

½ tsp salt

2 tsp xanthan gum

 Preheat oven to 350.  Grease muffin cups.  Mix egg, milk, yogurt, oil and vinegar in a bowl until combined.  In the bowl of a stand mixer, place all dry ingredients and blend together.  With mixer on low speed, add wet ingredients to the dry ingredients.  Using an ice cream scoop, measure batter evenly into the muffin cups.  Immediately bake for 30-35 minutes or until done.  Remove rolls from oven and let sit for 5 minutes before serving.

 Each roll has: 223 calories, 9g total fat, 2 g sat. fat, 0g trans fat, 55 mg cholesterol, 120mg sodium, 31g carb, 0g fiber, 5g protein.

 NOTE:  I use a mini-muffin pan to make smaller rolls.  They only need to bake for 15 minutes that way.  For a holiday party (New Years Eve)  “pigs in a blanket” treat, I will cut up some “safe” hotdogs and place a piece in each cup, then smooth the dough over the top.  Bake for 15 minutes.

LynnRae’s Flour Blend (makes 4 cups)

 ½ cup white rice flour

1 cup tapioca flour

1 cup potato starch

1 ½ cups cornstarch

 Combine in ziplock bag.  Store tightly sealed in refrigerator.

 Pumpkin Pie (Living Without)

 1- 15 oz. can pumpkin puree

1 cup vanilla flavored almond or rice milk

2 tablespoons melted EarthBalance buttery stick

3 tbsp spiced apple cider

1 tbsp lemon juice

2 large eggs

2 tbsp GF all purpose baking flour

½ cup packed brown sugar

¼ cup sugar

½ tsp salt

2 tsp cinnamon

1 ½ tsp nutmeg

¼ tsp ground cloves

 Preheat oven to 450.  Grease a 10” pie pan.  Mix together all liquid ingredients in a stand mixer.  Combine dry ingredients in a separate bowl, sifting well to get rid of flour and sugar clumps.   Slowly pour dry ingredients into the wet ingredients and then beat until totally combined.  Pour batter into pie pan.  Bake at 450 for 15 minutes.  Reduce heat to 375 and bake for another 30 minutes or until knife inserted in middle of pie comes out clean.   

 This pie can be made 2 days prior to eating if stored in the refrigerator.   Sometimes I am naughty and put cool whip on it.  😉

 Each slice contains:  169 calories, 5 total g fat, 3g sat fat, 0g trans fat, 63 mg cholesterol, 307mg  sodium, 29g carbs, 2g fiber, 3g protein.

We do most of the traditional dishes, so I won’t go into those.  But I do love my cranberry sauce and think it’s worth sharing- a good friend gave me the recipe years ago.  She has a website with so many great recipes: http://www.homemakershomestead.com.  The cranberry sauce recipe uses honey, which I love, as we try to go easy on the sugar:

4 cups fresh or frozen cranberries

1 ¼ cups honey

½ cup water

2 T lemon juice

1 cinnamon stick, 3 to 4 inches long

½ t ground cloves

In a sauce pan mix honey, water, lemon juice, cinnamon stick and cloves.  Bring to a boil and cook for 5 minutes.  Add cranberries and boil for about 12 to 15 minutes or until sauce thickens up.  Allow to cool.  Can be refrigerated up to 1 week or frozen.

I also do a spiced apple cider punch in the crockpot.  I start it first thing in the morning, and it mulls all day making the house smell wonderful 🙂

2 oranges

whole cloves

12 cups apple cider

2 cinnamon sticks

1/2 tsp nutmeg

1/2 cup honey

1/2 cup lemon juice

4 1/2 cups pineapple juice

Stud oranges with cloves.  In a 5 quart crockpot, mix all ingredients.  Drop clove studded oranges into the punch.  Keep on low heat all day- serve warm with a cinnamon stick for stirring 🙂

I have GOT to try making whoopie pies- thank you for the recipe!!  I just watched a show on the Food Network that featured them.

We’re pretty traditional here too, but here are a few links to posts where I have shared Thanksgiving on my blog:

http://6arrows.blogspot.com/2010/11/pumpkin-cookies-by-kylie-and-korinne.html

http://6arrows.blogspot.com/2010/11/getting-ready.html

http://6arrows.blogspot.com/2010/11/on-thanksgiving-day.html

I’ll have totry some of the recipes above, thanks for sharing!