Thanksgiving Gravy Recipe

Holidays are a time for family to get together and rejoice life. Preparing the traditional meal during these holidays, especially Thanksgiving can be very stressful. You don't want to be known as a bad cook and you also want people to enjoy the food they eat. One of the biggest problem causers for the holidays, especially Thanksgiving is the gravy. I have include a recipe to help you overcome the gravy issues you might face.

Giblet Gravy

Ingredients:

1 Package Neck, heart, gizzard from TURKEY giblets
1 Medium carrot thickly sliced
1 Medium onion thickly sliced
1 Medium celery rib thickly sliced 1/2 Teaspoon salt
1 TURKEY liver
3 Tablespoons fat from poultry drippings
3 Tablespoons all-purpose flour
1/2 Teaspoon salt
pepper to taste

Instructions:

In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover.
Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
Add Liver and Cook 15 minutes longer.
Strain broth into a large bowl; cover and reserve broth in the refrigerator.

To make the gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4-cup measuring cup.
Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure.
Let the mixture stand a few minutes, until the fat rises to the top.
Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan.
Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.

Meanwhile, skim and discard any fat that remains on top of the poultry drippings.

Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
Gradually whisk in warm poultry drippings/broth mixture.
Pull cooked meat from the neck and discard bones.
Coarsely chop the neck meat and cooked giblets and stir into gravy.
Season with salt and pepper.
Cook and stir until gravy simmers and is slightly thick.

I hope this helps, and you have wonderful holidays. Don't forget to check out http://www.foodrecipe.ws

The recipe comes from research and trial and error on my part.

Check out http://www.foodrecipe.ws for tons of recipes.

4 Important Factors for a Successful Thanksgiving Party

Have you recently made the decision to host a Thanksgiving party in your home? If so, there is a good chance that you may have already started the planning process. If so, have you decided on a form on party entertainment yet?

Even if you have started planning your Thanksgiving party, there is a good chance that you have yet to get to the entertainment. This is because entertainment is often one of the last things that a party host plans. Well, if it is time for you to start thinking about your Thanksgiving party entertainment, you will find that you, literally, have an unlimited number of options.

1) What Type of Party Are You Hosting?

When it comes to deciding on party entertainment, for your Thanksgiving party, it is important to keep the type of party that you are hosting in mind. For instance, are you having a formal Thanksgiving party or a causal Thanksgiving party? Also, what does your guest list look like? Are you having a Thanksgiving party for kids, one for adults, or a party where everyone is invited? The type party that you will be having is extremely important, when it comes to choosing entertainment for the event.

2) What Type of Music Will You Play?

Regardless of what type of Thanksgiving party you are having, you may enjoy having music played. The type of Thanksgiving party you have; however, will have an impact on the type of music that you choose. If you are having a formal Thanksgiving party, classical music may do. For a causal Thanksgiving party, music that your guests can get up and dancing to may be the perfect form of entertainment. Although it is your choice if you would like to have music at your Thanksgiving party, as well as what type of music, it may be a good idea to tailor your selection to your Thanksgiving party guests.

3) What Type of Games Will You Offer?

Party games are another popular form of entertainment that may be ideal for your Thanksgiving party. If you are hosting a kid only Thanksgiving party, it is almost guaranteed that games will be a hit. For adult parties, adult themed games are also popular. However, as you may likely already know, party games, particularly those that are causal in nature, may not fit in with a formal Thanksgiving party. That does not mean that you cannot incorporate party games into a formal Thanksgiving party, it just means that you want to find games that will fit in with your party theme. You can easily find a wide array of Thanksgiving party game ideas online, often with a standard internet search.

4) What Type of Food Will You Offer?

While you might not necessarily consider eating a form of entertainment, it could easily be considered one. If you are planning a casual Thanksgiving party, it may be ideal to have a wide array of snacks on hand, particularly if children will be present at your party. For a formal Thanksgiving party, a full fledge Thanksgiving dinner may be the perfect choice. It is also advised that you try and tailor your selection of food and snacks to your party style. For instance, if you are hosting a formal Thanksgiving party, it may be a good idea to have elegant dishes prepared for the dinner and for the snacks.

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In conclusion:

These 4 factors can easily make or break your Thanksgiving Party. Take them into consideration when planning who things will go. Hey, you never know. They make ask you to host the Christmas party.

Joey Pinkney is a freelance writer. His website, http://JoeyPinkney.com, is where he posts most of his articles. He is currently researching and writing about acne. Feel free and drop by and join his mailing list while you're there. He'd love to keep you posted on the developments is his website and the subjects he covers.

Top 10 Thanksgiving Turkey Recipes for Holiday Cooking

The holidays always mean family and FOOD! The turkey recipe is key to a good meal. Here are 10 of the top turkey recipes for your holiday meal. These recipes range from traditional to unique and there is even a beginner turkey recipe!

Recipe #1

Traditional Oven Turkey

Kraft Foods© Recipe

1 frozen turkey (12 lb.), thawed

3 Tbsp. oil

1/2 tsp. salt

1/2 tsp. pepper

2 Tbsp. fresh or 2 tsp. dried herbs, such as thyme, sage or rosemary

3 cups water

Thaw turkey completely before grilling. To thaw, place turkey on tray in refrigerator. Refrigerate until thawed, allowing 24 hours of thawing time for every 4 pounds of turkey.

PREHEAT grill to medium-high heat. Remove neck and giblets from turkey. Rinse outside of turkey as well as inside the cavity; pat dry with paper towels. Tuck the wings under the back. Place turkey, breast side up, on roasting rack in large disposable aluminum foil pan.

RUB outside of turkey with oil. Season with salt and pepper. Sprinkle with herbs. Place pan on grate of grill. Add water to pan, then close the lid of the grill.

GRILL turkey 2 to 2-1/2 hours or until meat thermometer registers 180°F when inserted in the thickest part of the thigh and 170°F when inserted in the thickest part of the breast, adding additional water to the pan as needed to prevent the drippings from burning and to have enough liquid remaining in the pan after turkey is cooked for use in making gravy. Remove turkey from grill; let stand 15 to 20 minutes before carving. Meanwhile, use pan drippings to make gravy, if desired.

For extra flavor, stuff the turkey cavity with a peeled onion, celery stalks, lemon slices and/or fresh herb bundles before grilling.

Recipe #2

Turducken

Foster Farms© Recipe

This is a turkey stuffed with a duck, stuffed with a chicken layered with dressing.

INGREDIENTS

3 pounds Foster Farms Whole Young Chicken

salt and pepper to taste

Creole seasoning to taste

1 (4 pound) duck, boned

16 pounds Foster Farms Fresh Whole Turkey, boned

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.

2. Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.

3. Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.

4. With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.

5. Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.

Recipe #3

Holiday Champagne Turkey

Foster Farms© Recipe

Summary

A bottle of champagne is the secret to this moist turkey stuffed with apples and baked in an oven bag.

INGREDIENTS

1 (12 pound) Foster Farms Fresh Whole Turkey, neck and giblets removed

1/2 cup butter, cubed

2 apples, cored and halved

1 tablespoon garlic powder

salt and pepper to taste

2/3 (750 milliliter) bottle champagne

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.

3. Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.

Recipe #4

Perfect Turkey

Summary

This is a perfect recipe for a moist, flavorful holiday bird! Plan the time to brine the bird overnight - it's worth the extra effort!

INGREDIENTS

1 (18 pound) Foster Farms Fresh Whole Turkey, neck and giblets removed

2 cups kosher salt

1/2 cup butter, melted

2 large onions, peeled and chopped

4 carrots, peeled and chopped

4 stalks celery, chopped

2 sprigs fresh thyme

1 bay leaf

1 cup dry white wine

DIRECTIONS

1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.

2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.

3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.

4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Recipe #5

Latino Lime Glazed Turkey with Chipotle Gravy

Recipe by: Chef/GM Chris Ottens of Novell, a Bon Appetit Management Co.

Citrus Glaze

3/4 Cup unsalted butter

1/2 Cup honey

4 Tablespoons orange zest

4 Tablespoons lime zest

2 Tablespoons fresh thyme, chopped

4 Teaspoons canned chipotle chilies, chopped

1 Tablespoon ground cumin

1 Teaspoon salt

Over medium heat, melt butter in heavy saucepan. Remove pan from heat and stir in honey, orange and lime zests, thyme, chilies, cumin and salt.

Measure 1/2 cup glaze and reserve for gravy. Cover and chill remaining liquid in freezer for about 30 minutes or until liquid begins to turn firm but is still spreadable.

Vegetables

2 Tablespoons unsalted butter

4-1/2 Cups chopped sweet onions

1 Packet giblets (turkey neck, gizzard and heart)

2 Cups coarsely chopped peeled carrots

2 Cups coarsely chopped celery (with leaves)

1-1/2 Cups chopped plum tomatoes

Over medium-high heat, melt butter in large nonstick pan. Add onions and reserved turkey parts.

Sauté until onions are deep brown. Add carrots, celery and tomatoes to skillet and toss to blend.

Glazed Turkey

22 to 24-pound WHOLE TURKEY, fresh or frozen (thawed)

9 Cups TURKEY STOCK

Set a small rack in a large shallow roasting pan and place cooked vegetables with turkey parts around rack.

Blot turkey dry with paper towels. At the neck end, gently loosen skin from the turkey breast without totally detaching the skin. Rub 1/2-cup citrus glaze under skin. Replace the skin.

Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

Place turkey, breast side up, on the rack. Brush an additional 1/3-cup citrus glaze over top and sides of turkey. Reserve any remaining glaze. Sprinkle turkey with salt and pepper.

Loosely tent the turkey and roast turkey in a preheated 400 degree F oven for 30 minutes.

Add 1-cup poultry broth to pan and reduce oven temperature to 350 degrees F.

Secure foil snugly around turkey and continue to roast for 1-1/4 hours. The foil will prevent the honey-coated turkey from excessive browning.

Add 1-cup poultry broth to pan every 30 minutes until turkey reaches an internal temperature of 180 degrees F in the thigh. Remove the foil during the last 15-20 minutes to brown the turkey.

Remove turkey from the oven and allow it to stand for 20 minutes before carving.

Chipotle Gravy

1/2 Cup flour

1 Cup TURKEY STOCK

Strain pan drippings, pressing vegetables to extract liquid. Discard solids in strainer.

Spoon fat from top of juices and discard fat. Add enough broth to pan juices to equal 6 cups.

Stir reserved 1/2-cup citrus glaze in heavy large saucepan over medium heat until melted.

Gradually add flour and whisk 1 minute, allowing flour to slightly brown. Gradually whisk in pan juices. Bring to gentle boil, whisking until smooth.

Reduce heat to medium; simmer until sauce thickens slightly, about 5 minutes. Season gravy with salt and pepper.

Recipe #6

Holiday Turkey with Sage and Sherried Cider Gravy

Recipe provided by Volk Enterprises, Inc.

Ingredients 2 12-Pound WHOLE TURKEYS, fresh or frozen (thawed)

As needed salt and freshly ground black pepper

1 Large lemon, cut in quarters

14 Large fresh sage leaves

4 Slices multi-grain bread

1 Large Granny Smith apple, wedged

1 Large sweet onion, wedged

1 Cup unsalted butter, softened

1 Pint water

1 Pint dry sherry

1 Pint sparkling apple cider

2/3 Cup flour

1++ Quart TURKEY BROTH As needed assorted fresh sage leaves Roasted Turkeys

1. Preheat oven to 425 degrees F.

2. Rinse and pat turkeys dry, inside and out. Season turkeys inside and out with salt and pepper.

3. Place 1 lemon wedge, 1 sage leaf and 1 bread slice into each neck cavity. Fold neck skin under body and fasten with a skewer.

4. Fill each body cavity with apples and onions, 3 sage leaves and remaining lemon wedge and bread slice. Truss turkeys.

5. Rub turkeys with remaining sage. Spread turkeys with butter and arrange on rack in roasting pans.

6. Roast turkeys in middle of preheated 425 degree F oven 30 minutes. Reduce temperature to 325 degrees F and baste turkeys with pan juices. Add water to roasting pan and continue roasting, basting every 20 minutes. Continue to roast 2-1/2 to 3 hours more, or until the internal temperature reaches 180 degrees F in the thigh.

7. Transfer turkeys to carving board, reserving juices in roasting pan; discard string. Keep turkeys warm, covered loosely with foil.

Sherried Cider Gravy

1. Skim fat from pan juices, reserving 1/2 cup fat.

2. On range top, deglaze pan with sherry over moderately high heat, scraping up brown bits. Stir in cider.

3. Bring sherry mixture to a boil and remove pan from heat.

4. In a heavy saucepan, whisk together reserved fat and flour and cook roux over moderately low heat. Whisk together for about 3 minutes.

5. Add sherry mixture and stock in a stream, whisking to prevent lumping. Simmer, whisking occasionally for about 10 minutes.

6. Whisk in additional stock to thin gravy if desired.

7. Season gravy with salt and pepper.

8. Discard the cavity ingredients before serving. Garnish turkey with sage.

9. NOTE: Provides 32-34 servings at 6 ounces per portion.

Recipe #7

CAJUN DEEP-FRIED WILD TURKEY

Recipe from John Maynard (Courtesy of NWTF)

1 (10-15 lb.) unstuffed turkey

5 gallons peanut oil

2 tbsp. Cajun seasoning

1 stick butter or margarine

1/2 tsp. garlic powder

1/2 tsp. cayenne pepper (optional)

Pour peanut oil into a 10 gallon pot. Put pot on propane cooker and heat oil to 375 degrees. Have turkey completely thawed and dry turkey thoroughly. Tie two cotton strings around the carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil. Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top. Remove bird from oil, and immediately dust heavily with cajun seasoning. Melt butter or margarine, and add to it garlic powder and cayenne, if desired. Brush turkey with butter mixture. Allow to cool 20 to 30 minutes before carving. Yield 12 to 16 servings.

Recipe #8

Honey Smoked Turkey

Sweet and light, this is the easiest way to cook a big bird! It will be the best turkey you have ever had. The breast is moist and juicy, and the honey makes a great thin sauce. I hope you enjoy it as much as my friends and family do when I make it. I never have any leftovers! Enjoy!

INGREDIENTS

1 (12 pound) Fresh Whole Turkey

2 tablespoons chopped fresh sage

2 tablespoons ground black pepper

2 tablespoons celery salt

2 tablespoons chopped fresh basil

2 tablespoons vegetable oil

1 (12 ounce) jar honey

1/2 pound mesquite wood chips

DIRECTIONS

1. Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill.

2. Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.

3. In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.

4. Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour.

5. Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.

6. Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.

Recipe # 9

Maple Roast Turkey and Gravy

A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted.

INGREDIENTS

Turkey

14 pounds Fresh Whole Turkey, neck and giblets reserved

2 cups chopped onion

1 cup chopped celery

1 cup coarsely chopped carrots

Maple Butter Mixutre

2 cups apple cider

1/3 cup real maple syrup

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh marjoram

2 1/2 teaspoons grated lemon zest

3/4 cup butter

alt and ground black pepper to taste

Gravy

2 cups chicken stock

3 tablespoons all-purpose flour

1 teaspoon chopped fresh thyme

1 bay leaf

2 tablespoons apple brandy (optional)

DIRECTIONS

1. Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).

2. Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.

3. Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.

4. Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.

5. Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.

6. To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

Recipe #10

Easy Beginner's Turkey with Stuffing

This easy to make turkey is great for beginners, but experts will find it equally delicious. Adjust the cooking time for different sized birds.

INGREDIENTS

12 pounds Fresh Whole Turkey

2 tablespoons vegetable oil

Stuffing Mix

1 (6 ounce) package dry bread stuffing mix

1 cup water

1 tablespoon butter

1 cup chopped celery

1/4 cup chopped onion

4 slices toasted white bread, torn into small pieces

salt and pepper to taste

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.

2. Prepare stuffing according to package directions. Mix in water.

3. Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.

4. Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.

5. Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.

Nicole Anderson offer Free information and FREE RECIPES at Food-recipes.com [http://www.diabetic-food-recipes.com/Thanksgivingrecipes.html]. Download free recipes and get great cooking tips!

Re-Create an Authentic Thanksgiving

With the arrival of autumn and the cooling temperatures outside, our thoughts turn to holiday celebrations - the gathering of family and friends around our hearth and home. The brilliant color display of the deciduous trees reminds us that this is the time to express our thankfulness to the Lord for His goodness and the abundant harvest of this past year.

In the year 1621, just 10 months after arriving at Plimoth, our pilgrim forefathers held a feast to celebrate their successful harvest and the Lord's goodness bestowed upon them. With only 53 surviving members of their colony - about half of the number that left England the year before - these resilient men and women invited over 90 Wampanoag Indians to join them and threw an outdoor feast lasting 3 full days.

This feast may not have actually been called "Thanksgiving" because to these devoutly religious people, a day of thanksgiving was a day of prayer and fasting, and would have been held at any time during the year when they felt an extra day of thanks was called for. It was also a feast that was not repeated annually, so it can't even be called the beginning of a tradition. At least, not yet...

It wasn't until 1863, shortly after the battles of Vicksburg and Gettysburg, that our tradition began when Abraham Lincoln declared a national holiday - a day of remembrance and Thanksgiving - to be observed on the last Thursday of November. It has been an annual American tradition ever since. Even so, we will always reflect upon and observe the 1621 feast as the very first Thanksgiving and it has become the model that we pattern our own Thanksgiving celebrations after.

So what was served at that very first Thanksgiving? Was it turkey and pumpkin pie? Well, yes and no... Turkey was undoubtedly served, but it wasn't the centerpiece at the table nor was it stuffed. It was accompanied by venison, duck, geese and fish. Pumpkin may have been served, but certainly not in the form of a pie. Most likely, it would have been stewed and not sweetened like we serve it today.

Here is a recipe that may have found its way onto that first Thanksgiving table. It is called Furmenty and it is a pudding usually served at Harvest time in England. Furmenty is made from whole hulled wheat. Unusual, but delicious!

Furmenty

* 1 cup whole hulled wheat/wheat berries (available at many stores that sell bulk foods)
* 1 quart milk
* 1/4 cup sugar
* 1/2 tsp. salt
* 1/2 tsp. ground cinnamon
* 1/8 tsp. ground mace or a pinch of nutmeg
* 2 egg yolks
* 1/2 cup heavy cream
* additional sugar for sprinkling

1. Fill a large pot with 8 cups of water, bring a boil and add the wheat. Lower heat to simmer, cover, and continue to cook for 3/4 hour, or until, soft. Drain off all the water and add the milk, sugar, salt, cinnamon and mace/nutmeg.

2. Continue to simmer, stirring frequently, until most of the liquid is absorbed (20 to 30 minutes).

3. In a small bowl, beat the egg yolks and cream together and slowly stir 1/2 cup of the hot wheat mixture into the yolk mixture. Then stir the yolk mixture into the pot, and continue cooking for another 5 minutes, stirring frequently.

4. Serve sprinkled with sugar.

To re-create the other foods that were most likely present at that first Thanksgiving, I would recommend that you order the Thanksgiving Primer, a book that has been published by the Plimoth Plantation, a living museum recreating 17th century Plymouth. The museum's goal is to create a better understanding of the life and times of both the English colonists who settled there as well as their Native American neighbors, the Wampanoag.

Within the pages of the book, you will also learn how the colonists might have dressed in 1621. We conjure up images of dowdy figures dressed head to toe in black with just a peek of white around the collar and cuffs. This was not the case at all. There was a much wider range of colors worn than our modern image portrays - colors such as red, yellow, purple, blue, brown and grey.

Clothing was fashioned primarily from wool and linen, with some leather pieces. Most of the garments worn by a typical English commoner from this time period would be recognizable today, consisting of a long shirt, breeches, knee-length stockings, coat and cape. Women wore shifts and petticoats as undergarments and gowns, waistcoats, capes and aprons over the top. Most women wore a linen cap called a coif covering their hair while the men wore varying styles of hats and caps, worn inside and out.

Although the 3 day feast of 1621 was more of a secular event and not a true day of Thanksgiving as they defined it, the faith of our pilgrim forefather's permeated their every day lives. They undoubtably would have said a prayer before sitting down to their meal. Although the exact words are unknown, a typical "prayer before meate" would have gone something like this:

O Lord our God and heavenly Father, which of Thy unspeakable mercy towards us, hast provided meate and drinke for the nourishment of our weake bodies. Grant us peace to use them reverently, as from Thy hands, with thankful hearts: let Thy blessing rest upon these Thy good creatures, to our comfort and sustentation: and grant we humbly beseech Thee, good Lord, that as we doe hunger and thirst for this food of our bodies, so our soules may earnestly long after the food of eternal life, through Jesus Christ, our Lord and Saviour, Amen

George Webb - Short direction for the daily exercise of the Christian London 1625.

The pilgrims would have sat on benches at cloth-covered tables. They ate with knives, possibly spoons, but without forks. They would have used large linen napkins, about 3 feet square, for wiping their hands, which were used to both serve and eat the meal. The individual dishes they used were called trenchers, which are small square or round wooden plates. The food would have been brought to the table on serving dishes or platters and the trenchers used as a place to cut food just before being consumed, much like the "reach and eat" style of eating that is still common in the Near East today.

Enjoying an authentic first Thanksgiving will be a very worthwhile and memorable event for your entire family and invited guests. I challenge you to take a stab at it and take many pictures throughout the process. What a highlight for this fall season! Take the guesswork out by ordering a copy of the Thanksgiving Primer. This book outlines everything you need to know about throwing your own 1621 Thanksgiving feast.

Bon Appetit!

Learn more about homeschooling and how to accomplish it with joy and success. Homeschooling ABCs ( http://www.homeschoolingabcs.com ) is dedicated to helping new homeschoolers gain the confidence and the necessary skills to successfully teach their children at home.

Thanksgiving Vegetarian Cooking

Don't panic! There's plenty of time before thanksgiving, seven days to be exact. It's just a dinner for, you know the whole lot: parents, grand parents, in-laws, picky toddlers and the teenagers who live on French-fries and insist that they do eat vegetables. I brought this upon myself.

You know how it is yearly, during the holidays when the table is divided into categories and sub-categories? Oh no. I'm not talking about appetizer, soup and the main course. I'm talking about the likes of: no dairy for such and such, no sugar for the diabetics, no vegetables for the teenage punks, no gluten for the allergic and no meat for us, the vegetarians. You see, throughout the year during family get-togethers we're all sitting on the same table but eating something completely different from each other. So I said, "Okay. I'm hosting Thanksgiving dinner this year and I'm going to make sure we all eat the same thing."

I'm determined to take on this task with an upbeat optimism. Oh Google show me some love!

It really isn't hard to prepare healthy dinners or vegetarian meals. The World Wide Web is full of answers. Thanksgiving vegetarian recipes are available. The beauty of preparing a vegetarian menu is that it caters to the allergic (think wheat allergy), to the diabetic (sugar free sweet potato pie, oh yeah it's possible with coconut sugar!) These healthy recipes will surprise you because they do measure up with standard recipes. They taste as sweet and flavorful and the texture won't give it away that what you're eating is the healthy version.

Pumpkins, potatoes, sweet potatoes abound during this month thus the pilgrims also prepared dishes out of these. Of course, nothing beats a dish that is made from fresh and organic vegetables! Choose recipes with simple steps and easy to follow instructions so that you will not be distracted, going to and fro YouTube and Google as to how exactly it is done (chiffonade anyone?). I am happy to share quick and easy recipes in case you fall out of time with the other dishes, I can whip something up to help fill up the menu. Try to stay away from canned vegetables. After all, Thanksgiving is a celebration of bountiful fresh produce from Mother Earth.

In looking for these thanksgiving vegetarian recipes, I've kept in mind the aging loved ones, low-cholesterol dishes. I've also included a high protein healthy meal for the general crowd, finger foods that can be healthy snacks for kids and vegan pumpkin pies for everyone and no one has to know. Sssshhh!

I'm going to make sure that this healthy dinner will be a memorable family Thanksgiving. Bring the goodness of Mother Earth to your table with your Thanksgiving vegetarian dishes and let this be a beginning of a new tradition. Making tradition out of healthy eating.

Happy Thanksgiving to you all! (and to the Turkey that won't be sitting on my table).

Cooking has been my passion since I was a little kid. Thanks to Google and the almighty internet for giving me the opportunity to share my passion with rest of the world.

Thanksgiving and other healthy vegetarian meal ideas at http://www.highprotein-vegetarian.com/

Great Thanksgiving Dessert Recipe Websites

Is your mouth beginning to water for a great Thanksgiving dinner? Are you anxious for a succulent turkey, seasoned dressing, cranberry sauce, and all of the extras? Well you're not alone, that's for sure! But when I think of Thanksgiving, I also think of all of the great desserts that my grandmother, mother and aunts made holiday after holiday, from the lemon meringue and pumpkin pies, to the great cakes and cookies. If this is your year to prepare dinner for your family and you don't know what to make for dessert then you're in luck because I have provided you with some great Thanksgiving dessert recipe websites to make sure your family will BE quiet enough to hear a pin drop after falling asleep from full stomachs.

Familyfun.go.com

This website is dedicated to families who love to have fun while they cook! You can make great pies and cakes with the kids and enjoy eating them too! Though I don't have children I got excited about this site because I love any project that resembles arts and crafts. And some of their recipes were right up my alley. For example, their handprint pumpkin pie looks fun and easy to make. According to their recipe, you take one of your pie crusts and cut a hand out of the dough, then bake it and place it on top of your pumpkin pie. It looks fun and the kids will probably enjoy seeing their little hand on their dessert. Of course, they still have what you would call the "ordinary" Thanksgiving dessert, including classic apple pie, chocolate cream pie, pecan pie, and classic banana cream pie, but it seems the fun you get to have by preparing these treats with your family will make them extraordinary.

DianasDesserts.com

DianasDesserts.com brings you recipes hailing directly from the recipe book of Diana Woodall. Though the name may not sound familiar to you, her recipes should go down in the history books for originality and quality. For the category of Thanksgiving dessert alone she offers over 50 unique recipes to take home to your family! Some of her mouth-watering recipes include chocolate-pumpkin marble cake, old fashioned festive jelly rolls, autumn pumpkin cheesecake pie, cranberry cheese bars, persimmon latte cotta, and maple crème flan with maple-glazed pears - they all sound delicious. And one fun aspect of her website is that she includes a cute online conversion calculator with each of her recipes to ensure your measurements are precise, as well as a rating scale (1-5) with little cakes as the symbols. Fun stuff!

FoodNetwork.com

This should obviously be one of the first places you look for great recipes - but ironically this was not the first place I thought of. I certainly regretted not looking earlier once I reached this information-rich site filled with incredible recipes and even more incredible pictures. My mouth is still watering at the thought of the great Thanksgiving dessert recipes they offered. Some of these tasty recipes include the ultimate caramel apple pie (yum!), bourbon pecan pie, caramelized pear gingerbread with molasses ice cream, apple crisp, and pumpkin gooey butter cake. They also offer some great healthy alternatives including chocolate, cherry and almond bread pudding, deep-dish apple pie, and glazed chocolate-pumpkin Bundt cake.

Epicurious.com

Epicurious.com offers a great selection of desserts with a French twist. These tasty delicacies come straight from Bon Appétit Magazine, which specializes in great cuisines. The desserts sounded and looked incredible! Want to know what they are? I bet you do! First they offer a tasty bourbon-orange pecan pie with bourbon cream - and did I mention it's made with bourbon? Then they move on to cranberry ribbon apple pie, lattice pie with pears and vanilla brown butter, lemon chiffon pie with glazed cranberries, and ... I can't tell you everything - you have to visit the site to see for yourself!

As the holidays are rapidly approaching, the last thing you should have to think about is the Thanksgiving dessert or side dish you should serve with your big meal. So I hope that I was able to help you with creative ideas to get the ball rolling. That way, once the holiday comes and goes, you'll get to claim the bragging rights for having the best Thanksgiving dessert ever!

Jeffrey Meier at Jam727 Enterprises at http://www.thearticlehome.com blog offers even more detailed information on a wide variety of topics.

5 Great Recipes for Thanksgiving

5 Great Recipes for Thanksgiving

Thanksgiving is a wonderful time to share memories and enjoy wonderful and unique meals together. If you need some great recipe ideas the ones below are five great recipes for Thanksgiving that your family is sure to love.

(1)Sweet Potato Surprise
3 medium sweet potatoes ½ cup brown sugar, firmly packed ¼ cup raisins ¼ cup marshmallows 1 cup orange juice 3 tbsp. walnuts, chopped 2 tbsp. butter, melted ¼ tsp salt 1 tbsp. cornstarch
Preheat oven to 350. Boil sweet potatoes. Run cold water over potatoes then let them air dry to cool. Once cooled, you can peel them. Cut potatoes into 2 inch pieces. In 9 inch baking dish arrange potatoes to your liking. Combine raisins, cornstarch, and orange juice. Cook over medium heat. Stir constantly. Add salt and butter to saucepan. Mixture will become thick and that is when it is done. Pour over potatoes. Sprinkle with marshmallows and chopped nuts. Bake for 20 minutes. Yields 6-8 servings.

(2)Pumpkin Bread
2 eggs 1/3 cup water 1-8 oz. can pumpkin 1 ¼ cup flour 1/3 cup shortening 1 1/3 cup sugar 1 tsp. baking soda ½ tsp. cinnamon 1/3 tsp. salt 1/3 tsp. baking powder 2/3 cup raisins (optional) 2/3 cup nuts (optional)
Preheat oven to 350. Beat together sugar and shortening. Add pumpkin, eggs, and water. Blend until smooth. Add flour and sugar. Stir in raisins and nuts, if desired. Add baking soda, salt, cinnamon, and baking powder. Grease 9 inch baking pan. Bake for 1 hour. A toothpick inserted will come out clean when done. Let cool. Serve with melted butter and a sprinkle of sugar.

3) Green bean Casserole

2 cans (8 oz each) cut green beans 2 cups brown rice, uncooked 1 sm. jar regular cheese wiz 1 sm. jar jalapeno cheese wiz 1 can cream of mushroom soup 2/3 cup butter, melted ½ cup chopped onion 1 clove garlic, chopped 1cup your favorite shredded cheese
Preheat oven to 350. Measure rice accurately. Cook rice per package instructions. Drain rice completely. Let rice completely dry. Add green beans. Blend soup and butter together until creamy. Combine the two mixtures together. Add both jars of cheese. Add cheese gradually stirring as you go. Add garlic and onions. Before putting greased casserole dish into oven, top casserole with shredded cheese of your choice. I prefer mozzarella. Cook for 50 minutes or until cheese is bubbling or has started to brown on to

Pasta Salad

3 cups pasta, any will do1 cup grape tomatoes, diced1 tsp. chopped banana peppers½ cup chopped red onion1 cup chopped cucumbers1 whole avocado, chopped1 cup shredded carrots½ cup diced red bell pepper½ cup diced yellow bell pepper ½ cup celery1 cup Italian dressingParmesan cheese (optional)

Cook pasta until tender, drain. Chill in refrigerator for at least one hour. Run pasta through cold water before you start to prepare it. Add vegetables to pasta. Blend in one cup Italian dressing. Sprinkle on parmesan cheese, if desired. Serve with whole wheat crackers.

(5) Orange Stuffing with Cranberry Sauce
7 slices of bread ¼ cup butter 2 medium oranges ½ tsp. poultry seasoning ½ cup canned cranberry sauce 1 cup chopped celery 1 cup red onion 1 cup chicken broth
Take slices of bread. Cut into half inch cubes. Set aside. Cook celery, red onion, and butter on medium heat. Cook until celery and onion are tender. Add oranges to mixture. Cook on low heat for ten minutes. Add cranberry sauce. Cook on low for 10 minutes. Combine poultry seasoning and chicken broth. Add to celery mixture. Cook until broth is well dissolved. Take off heat Pour entire mixture over bread mixture immediately. Mix well and serve with extra cranberry sauce on the side. Garnish with orange wedges and basil.

At our site you can download a PDF file packed with tips and recipes for the holidays.

Linda is author of Christmas and Thanksgiving Cooking Tips at http://www.steaks-guide.com

Two Delicious Thanksgiving Side Dishes

My family goes to my parents' house every Thanksgiving for a wonderful home cooked dinner by my mom. One of my favorite dishes my mom used to make is Sweet Potato Casserole. The reason I say 'used to' is because each year I ask my mom what dish I can bring and she now has me bring this and another dish, a salad.

My mom is a teacher's assistant at an elementary school and the Sweet Potato Casserole was one of the dishes brought to a potluck by another staff member. My mom loved it so much she got the recipe and we've been having it every Thanksgiving since. It's more like a dessert than a side dish.

The Cranberry Fruit salad recipe I'm including was also found at a staff potluck at the school where my mom works. It's sweet-tart, delicious and very easy which is a big plus at Thanksgiving time! I hope you'll try them on your tables this year.

Sweet Potato Casserole
Serving Size: 8

Two 16 Oz Cans Sweet Potatoes
1/4 Cup Butter
3/4 Cup Sugar
1/2 Tsp. Salt
2 Eggs
1/2 Cup Milk
1 Tsp. Vanilla

Topping:
1 Cup Brown Sugar
1/4 Cup Butter
2 Tsp. Cinnamon
1/4 Cup Flour

Heat yams & drain. Mash with other ingredients and mix well. Pour into ungreased 9" square glass baking pan. Mix all topping ingredients till crumbly. Spread on yams then bake at 350 degrees for 40 minutes.

NOTES: May be made the day before and refrigerated before baking.
Happy cooking - Mom

Cranberry Fruit Salad

one 12-oz pkg. fresh cranberries
one 20-oz can pineapple chunks, drained
1 Cup sugar
1 pkg. mini marshmallows
one 12 oz. container whipped topping

Put cranberries into food processor and process until finely chopped; ad sugar and drained pineapple and process until blended. Put cranberry mixture into a large bowl and fold in whipped topping and marshmallows.

Monica is the founder Homemaker's Journal E-publications, the growing home of many fun and informative home and garden e-books, tip sheets, articles and more! http://homemakersjournal.com/ Get a FREE Slowcooker Recipe E-book when you subscribe to Monica's FREE e-zine for homemakers! To subscribe and receive instructions for picking up your FREE e-book, just send a blank e-mail to: HomemakersJournal-subscribe@yahoogroups.com

Find the Perfect Thanksgiving Recipes and Movies on Satellite TV

With Thanksgiving just around the corner, millions of Americans are starting to think about how they can best feed and entertain their families. It can be quite difficult to cook up a delicious meal that everyone will appreciate, especially if you cook the same thing year after year and it gets a little boring, or if there's a little rivalry between you and another cook in your family. Don't fret though because the holiday should be a nice time to relax, think about the things you are thankful for and just enjoy spending time with the people you love. Fortunately, the big day doesn't have to be terribly stressful because you can find all kinds of great recipes and cooking and baking tips on TV If you start preparing for the big meal on the Wednesday before Thanksgiving, you can get much of the hard work out of the way so you can enjoy the holiday relaxing and eating with your family. With a satellite TV subscription, there are plenty of good cooking shows you can learn from, and once the meal is over, you and your family can enjoy a festive movie.

The Food Network is probably the best channel you can watch on your satellite TV in order to prepare for the big holiday. The channel features all kinds of celebrity chefs such as Rachel Ray, Bobby Flay and Paula Deen. Each one of these chefs has their own cooking style so you can definitely find a show that suits your needs. If you don't want to spend too much time cooking your Thanksgiving meal, then watch one of Rachel Ray's shows, which focus on simplifying things so you can spend less than an hour in your kitchen while preparing several dishes at the same time. If you've got a little extra time to spare, then you can check out Paula Deen's show on your satellite TV stations. Deen, is famous for her fattening but delicious meals that often include a lot of butter and a Southern influence. So if you'd like to bring a little bit of the South into your Thanksgiving meal, just watch one of her shows to learn about how you can add some delicious fried foods to your family's table. No matter which celebrity chef you choose to watch, your family will surely be thrilled with the delicious food you put on your Thanksgiving table.

Once the big meal is over, you'd probably like to spend some relaxing time with your family. So many things are closed on Thanksgiving, so one of the best ways you can enjoy your family's company is to just relax and watch a movie together on your satellite TV channels. Every year, several channels feature Holiday films on Thanksgiving, but one all-time favorite is Planes, Trains and Automobiles. Starring Steve Martin and John Candy, this hilarious film tells the story of two men who become unlikely travel partners as they run into all kinds of travel problems and struggle to get home in time for Thanksgiving. With the help of your satellite TV, you can have one of the best Thanksgiving day's ever!

DirectStarTV can help you find great recipes and movies for the holidays. Read more to take advantage of this impressive service at www.directstartv.com/.

Desserts Recipes For Thanksgiving

It's that time a year! One thing I treasured in my life was Thanksgiving dinner at my grandmas. She had to be the best cook on the planet. The thing that she had, that will make or break your family from being happy with your meal or walking away saying it was ok, is dessert. I have included two recipes here for you to have, that will put smiles on everyone's faces.

Pumpkin Cake Roll

Ingredients:

Cake:

3 eggs -- room temp, 1 cup sugar, 2/3 cup canned pumpkin, 1 teaspoon lemon juice, 3/4 cup flour, 1 teaspoon baking powder, 2 teaspoons cinnamon,1 teaspoon ginger,1/2 teaspoon nutmeg, 1/2 teaspoon salt, 1 cup walnuts, chopped

Filling:

1 cup confectioners' sugar, 6 ounces cream cheese, 4 teaspoons butter, ½ teaspoon vanilla

Instructions:

Beat eggs for 5 minutes. Gradually beat in sugar, pumpkin and lemon juice. In separate bowl mix flour, baking powder, spices and salt. Fold into pumpkin mixture. Spread in prepared jellyroll pan. Top with walnuts. Bake at 375'F for 15 minutes. Turn cake out onto towel sprinkle with confectioners' sugar and roll up "jellyroll fashion. Cool. Prepare filling, beating all ingredients until creamy. Unroll the cake and spread filling and re-roll; chill. That's It.

Pumpkin and Praline Pie

Ingredients:

2 pie crusts

Filling:

1/2 cup sugar, 1/2 cup light brown sugar, 1 tbsp. flour, 1 tbsp. bitters ( optional), 1 tsp. cinnamon, 1 tsp. ginger, 1/2 tsp. salt, 1/4 tsp. nutmeg, 1/4 tsp. cloves, 1 egg, lightly beaten, 2 tbsp. butter, 1 can (29 oz.) pumpkin, 1 can (12 oz.) evaporated milk, 1/4 cup milk, 1 cup water

Praline:

4 tbsp. butter, softened, 2/3 cup light brown sugar, 2/3 cup pecans, coarsely chopped, Whipped cream, for garnish (optional)

Instructions:

Mix sugars, flour, bitters, spices in large bowl. Stir in egg; set aside. Melt butter in large skillet over low heat. Add pumpkin, simmer, stirring occasionally until purée thickens slightly, 10 minutes. Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and 1 cup water. If desired, cover and refrigerate overnight.

Praline:

Prepare crust. Preheat to 450°F. Spread half the praline mix in each crust. Bake until praline is golden brown and bubbly, around 10 minutes; cool slightly. Reduce oven temp to 400°F. Pour half pumpkin filling into each crust; smooth top with spatula. Bake until pumpkin is firm and crusts are golden brown, about 1 hour. Cool completely and serve. Garnish with Whipped cream or topping, if desired. That's it, good luck and Happy Holidays.

Visit http://www.foodrecipe.ws for thousands of recipes including Holiday, diabetic, and diet.

Dessert is a must at Thanksgiving and during the Holidays. I hope these recipes help. Check out http://www.foodrecipe.ws for thousands of recipes

What To Do With Thanksgiving Day Leftovers

Besides being a reminder that we should be thankful
for everything we have, Thanksgiving also means
watching football on TV, visiting with family and
friends, hunting, eating, resting and eating some
more. The traditional Turkey Thanksgiving dinner is
one of my favorite meals and the leftovers I would
have to say are a close runner up as my next favorite.

Many of my friends seem to be at a lost or at least
struggling when it comes to doing more with the
leftover than just reheating them. I would like to
dedicate this section to those who would like some
suggestions for some really great recipes to use for
turkey leftovers.

TURKEY CHILI

1 cup chopped onion

1 cup chopped green and or red pepper

2 cloves garlic, minced

1 Tbsp vegetable oil

1 Tbsp chili powder

1 tsp ground cumin

1 tsp sugar

1 (8-oz) can tomato sauce

1 (10 oz) can tomatoes and green chiles, undrained

1 (15 oz) can Great Northern beans drained

2 cups shredded cooked turkey

3/4 cup water

Combine onion, pepper, garlic, and oil in a 2 quart
glass measure.

Cover and microwave at high 3 minutes or until
onion is tender, stirring every minute.

Add chili powder and next four ingredients;
stirring well.

Microwave, uncovered, at high 6 to 9 minutes or
until slightly thickened, stirring mixture every 3 minutes.

Add remaining ingredients; stir well. Microwave,
uncovered, at high 6 minutes or until thoroughly heated.

Makes 5-6 servings

TURKEY TETRAZZINI

1/2 cup chopped onion

1/2 cup fresh mushrooms

1/4 cup each flour & margarine

1 cup skim milk

1-1/2 cups chicken broth

1 Tbsp chopped fresh parsley

1 tsp dried whole tarragon

1/8 tsp fresh ground pepper

1 dash of ground nutmeg

2-1/2 cups cooked pasta of your choice

1-1/2 cups turkey, cooked/chopped

1/2 cup shredded Swiss cheese divided

Saute onion and mushrooms in margarine in a
large, heavy saucepan until just tender. Add flour, stirring
well. Cook one minute, stirring constantly.

Gradually add milk and chicken broth; cook over
medium heat, stirring constantly, until mixture
is thick and bubbly. Stir in parsley, tarragon,
pepper and nutmeg. Stir in pasta, turkey, and
half of the cheese, mixing well.

Pour into a greased 1-1/2 quart casserole bake
at 350 for 20 minutes. Sprinkle remaining cheese
over the top and bake an additional 5 minutes

Makes 4-5 servings

TURKEY STIR FRY

1 Tbsp cornstarch

1/4 tsp ground ginger

1 (10.5 Oz) can chicken broth

2 Tbsp soy sauce

1 carrot, cut in strips

2 Tbsp vegetable oil

2 cups sliced fresh mushrooms

4 green onions, cut in strips

1 stalk celery, chopped in bite size pieces

1 (6 oz) frozen snow peas, thawed

2 cups coarsely chopped cooked turkey breast

2 cups cooked brown rice

2 Tbsp slivered almonds, toasted

Combine first 4 ingredients in a 2-cup glass
measure; stir well. Microwave, uncovered, at
high 2-3 minutes or until thickened, stirring
every thirty seconds; set aside.

Combine carrot and oil in a 2-1/2 quart
casserole; cover with plastic wrap. Microwave
at high 1-2 minutes or until carrot is crisp
tender. Add mushrooms, onions, and celery;
microwave at high for 1-2 minutes, stir well.
Add soy sauce mixture, snow peas, and turkey;
stir well. Microwave at high 2-3 minutes;
stir after 30 seconds.

Chef Nick Cavataio is the author of "Conquering Healthier Recipes and Beyond," a cookbook packed with more than 300 mouth-watering recipes that are quick and easy to cook and his 25 years experience. Click here http://www.conqueringhealthierrecipes.com

Taking Your Thanksgiving Dinner to the Next Level With Unique Recipes

When you think about Thanksgiving recipes, what comes to mind? Turkey. Mashed potatoes. Pumpkin Pie. Corn. Stuffing. Burritos. Wait a minute. Burritos? That doesn't seem to fit in! But what if your family loves burritos? Thanksgiving doesn't have to just include the traditional recipes. With a little imagination and the input of the rest of your family, you can choose great recipes that everyone will enjoy, regardless of the foods are "traditional."

First, think about what your family likes to eat best. During Thanksgiving, you should be giving thanks for the food you enjoy together. Why not prepare the foods you enjoy? If you and your family do no care for turkey, there's no need to spend all day roasting a bird. You can start off with the traditional menus and replace certain items or you can start from scratch to make an entirely new menu. The more you love the meal, the better your Thanksgiving will be. Trying sitting down as a family with as many of the people who will be attending the dinner as possible. Share Thanksgiving recipes and ideas at what you'd like see on the table.

When making your Thanksgiving meal plan, however, it is important to include foods from all food groups. A traditional Thanksgiving meal has recipes that include all the major vitamins, minerals, fats, and proteins that we need to lead a healthy, balanced life. If you're going to be preparing a non-traditional type of meal, make sure that your recipes include options for all food groups as well.

Also, think about your Thanksgiving meal in terms of courses. You should include a lighter course or dish to start. Salads and soups make good options. The main course should include an entrée and side dishes. The entrée is usually a meat dish, but don't be afraid to think outside of the box-a vegetarian or pasta dish can work well too. Lastly, don't forget about dessert! Pumpkins, apples, and other fall fruits are great when you're coming up with recipe ideas.

Keep in mind the preparation that comes with the Thanksgiving recipes you choose. A turkey traditional takes a long time to thaw and cook, but with a turkey, you can stick it in the oven and simply check on it as you're preparing other dishes. However, some entrées must be prepared closer to the time of the dinner. It can be difficult trying to make entrées, side dishes, appetizers, and desserts all at the same time! Make sure that the timing works out or that you have lots of helping hands in the kitchen. When possible, prepare dishes, at least part of the way, ahead of time and freeze or refrigerate.

The bottom line? Thanksgiving isn't about the specific foods you eat. It's about spending time enjoying a meal with your family and giving thanks for the good foods and company that you have been provided. Consider unique dishes and recipes this Thanksgiving if that's what will make your family happiest.

Colin Joss is the owner of http://www.thanksgivingthanksgivingonline.com - a site dedicated to hints and tips for family fun at Thanksgiving.

Thanksgiving Turkey Recipe, Juicy Edition

INGREDIENTS

1 whole turkey (12 to 16 lb), fresh or frozen, thawed

1 Tbsp stick butter, melted

½ tsp each salt and pepper

2 Cans of chicken broth

1-2 Packages of each, fresh Sage, fresh Thyme, and fresh Rosemary

1 Package of Parsley

Garnish: fresh herbs

PREPARATION:

Day 1

First you will need to thaw the Turkey. Follow the instructions on the package your bird came in. remove any and all giblets, neck etc. Save it if you want to make the giblet gravy, I throw it away. I brine my Turkey to give it maximum flavor and to make sure that it is very moist. I take a very large pan and add about 2-3 Tablespoons of salt, and 2 Tablespoons of fresh, chopped Sage, Thyme and Rosemary. I will then add about 1 to 2 gallons of water and submerge the bird into the solution for about 12-18 hours. You will need a container that is large enough for your turkey, and small enough to be able to refrigerate for the entire brining time period. Once you are through with the brining process, rinse and dry turkey inside and out with paper towels.

Day 2

You are now ready to cook your Turkey. Preheat your oven to 325°F. You'll need a shallow roasting pan with rack to let heat flow below the bird to help with even cooking. You will need to tie or clamp legs together, they now have rubber bands now that you can use that will work in any oven less than 550 degrees. I like using them better than the chefs twine. You will twist wing tips under back and brush skin with butter and sprinkle with salt and pepper. In the cavity of the Turkey I like to put fresh Sage, Thyme and Rosemary. You will now place the Turkey breast side up on rack in pan and add the broth to the roasting pan. You will roast for about 3 to 3 3/4 hours, basting every 30 minutes with juices from the pan. If your pan juices start to dry up add more broth, or water if needed. If the breast starts to get too brown, cover loosely with foil. Start checking turkey about 1 1/4 hours before it should be done.

To make sure your Turkey is done you want an internal temperature of at least 160 degrees. When you pull your turkey it should have carry over cooking to take the internal temperature up to 165 degrees. When it has reached this temperature your bird is done, you can leave your thermometer in at this point, but make sure it is not hitting a bone. This will give you a false read on the temperature of your bird, and make for a Turkey that has not been cooked all the way. When you are sure that your Turkey is fully cooked you will want to remove from the oven and add to your Turkey to a serving platter. Let rest at least 30 minutes before serving for juicier meat and easier carving.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com

Pilgrim's First Thanksgiving Fare

It's not Rocket Sallet... until it is.

Vegetables and organ meats shared a split personality for the Pilgrims in the 17th century. On the one hand, they're dainty morsels, served with verve and flair on the noblest of tables; on the other hand, they're the bits that are left to serve the poorest of the poor. Let's save offal for another day - there's a great haggis controversy bubbling up in food history circles...I'll keep you posted. But back to vegetables.

I'm sure you all remember back to the third grade when you learned that the natural world is divided into animal, mineral and vegetable. And that's exactly what a vegetable was in the 17th century - that whole large category of trees and vines and shrubs and grains and shrubs and reeds and cetera - not just the plants you grow for your plate (like at the first Thanksgiving).

If you grow it in your garden, particularly your kitchen garden, then it's an herb. Cabbage is an herb. Carrot is an herb. Rosemary and rue are herbs. Parsley, sage, thyme - herbs. Turnip, asparagus, skirret - also herbs. There are sun-categories of herbs, often overlapping: pot herbs, sweet herbs, physic herbs, herbs for strewing, and of course, salad herbs.

The Pilgrim's salads were made of herbs. Like so much else in the 17th century, there is a hierarchy of herbs, too. Cabbages, kales and coleworts (we know then as collards) - common, definitely food of the poor. Easy to grow, easy to keep, good for a long time in the garden, keep well after they harvested. Cabbages are also considered to be 'windy' - Nickolas Culpepper compares them to bagpipes and bellows...not dainty, even then! Garlic is considered to be 'poor man's treacle' - good for whatever ails the poor. It's also generally assumed that the poorer sorts are doing more physical labor, and therefore have more heat, hotter digestion, or decoction of their food. (That's Doctrine of Humours in 25 words or less!)

Asparagus, artichokes, broom buds, sapphire, purslane (not the nasty garden weed - proper garden purslane), cowslips, gillyflowers are all dainties. Beancods - plain ole green beans to us now - dainty. Potatoes are a dainty - that's gonna change, but not until the 18th century.

Lettuce is a salad herb, too, just not necessarily the first thing you think of for salad. It seems to travel back and forth between the dainty and the common. Just like now. Think of the difference between iceberg lettuce and baby Bibb. There are other leafy greens betwixt and between dainty and common. Arugula, known as rocket to 17th century Englishmen (and hence, rocket salad), spinach, endive, beets... If the technology is working for me today, (Buddy, I'm counting on you for backup!) there is a lovely image of a second year beet. But, wait a minute, aren't beets red things that grow underground - this are large and green and waving in the breeze - and what's with this second year business?

Side-bar on beets: what we now call Swiss chard is the beet of the 17th. What we now call beets is the beet root, or Red Roman beetroot of the 17th century. How did it become Swiss? I haven't a clue, but it doesn't happen until the 19th century. As for the chard part - that comes from the rib in the center of the leaf, which harkens back to the card in the cardoon....Why hasn't anyone written the Secret Life of Beets?
Perhaps in my copious free time....Beets form seed in their second year, so you have to hold a few through the winter to get more beet seeds.

Salads are usually boiled. Eating raw plants was sometimes fashionable, was sometimes disdained. Generally, cooking food made it more artificial (meaning very artfully), which wass a good thing for the Pilgrims in the 17th century because then it is improved by the hand of man. Cooked food was also supposed to better for your digestion.

So if boiled green beans or spinach or endive or Swiss chard have ever turned up on your table, then you have been making boiled salads unawares. In the 17th century Dutch cookbook The Sensible Cook there are recipes for boiled salads, and then there are recipes for various herbs, like boiled cabbage and boiled cauliflower that are not called salads, just a dish of....

So much for theory. Soon - Thanksgiving recipes.

Kathleen Wall is the Colonial Foodways Culinarian at Plimoth Plantation, a living history museum in Plymouth Massachusetts. You can see more Thanksgiving recipes at a behind the scenes look at early Pilgrim and colonial life by going to My So Called Pilgrim Life.

How to Throw a Thanksgiving Dinner Party

Around this time of year four centuries ago, Native Americans met with the Pilgrims of Massachusetts to share food and supplies to help the Pilgrims through the harsh winter. To commemorate the hospitality shown by those Native Americans, Thanksgiving was created in the United States, as a time for families to gather together, feast and give thanks for their blessings.

Thanksgiving falls on the fourth Thursday in November, which is this Thursday! So if you're craving good food and good cheer but don't want to wait for Christmas, why not throw a Thanksgiving dinner party this week? This article will help you by giving you some idea of what you will need.

Thanksgiving Dinner

Everyone has their own Thanksgiving recipes and ideas of what makes the perfect Thanksgiving dinner. For the Pilgrim's original feast in 1621, the Native Americans brought the settlers wheat, corn, barley, fish, deer and turkey. Much has changed between that era and the modern day, but the turkey aspect of that original meal has been retained, and is usually considered an essential part of the Thanksgiving main course. Normally the turkey is served with mashed potatoes, vegetables and gravy, and is followed by a desert of pumpkin pie or pecan pie. Vegetarians will commonly eat a nut roast or a stuffed squash in the place of Turkey, both of which still make for a hearty feast.

With so many different elements to the meal, it is important to plan carefully in order to ensure everything gets cooked at the appropriate time. Of course you don't need to include every aspect of the traditional Thanksgiving meal, just do as much as you are comfortable with!

Thanksgiving Decorations

You can set the stage for your dinner party and create a wonderful authentic Thanksgiving atmosphere with the right choice of table decorations. You should probably start with the table, because if you have worked hard preparing great food you ought to give it the beautiful setting it deserves.

For an eye-catching centrepiece, place a decorative vase in the centre of the table and fill it with flowers and leaves that are evocative of the winter period. Around this centrepiece, place several large candles, as these will create a traditional, homely atmosphere and will draw attention to your centrepiece.

To make the dinner that extra bit special, use napkin holders, placemats and runners, as this will make your table look more elegant and help to create a genuine sense of occasion.

Thanksgiving is first and foremost a celebration, and as such it is likely to include alcohol (though the pilgrims themselves would not have approved!). Make sure you have all the right glassware ready for your dinner party, including wine glasses, decanters and tumblers.

Don't just focus on the table though, as you can incorporate Thanksgiving decorations into a number of other areas of your home. For example, you can lay bowls of orange and brown potpourri around your house, as these will give off a welcoming aroma for your guests and the colours will reflect the winter season. Similarly, placing a wicker basket of fruit in the living room is a good way to highlight the Thanksgiving theme and evoke the gift-giving traditions upon which the occasion was originally based.

Hopefully this article has given you some useful guidance on how to prepare a great Thanksgiving dinner party. Follow this advice and your party will be filled with fun, food and traditional Thanksgiving cheer. Good luck, and have a happy Thanksgiving!

Visit On the Table for a great range of table decorations and everything else you need for hosting a Thanksgiving dinner party

Have Homemade Pie For Thanksgiving - 8 Easy Tips

For some people Thanksgiving is about the turkey, but for other people the turkey dinner is just a formality before dessert. Thanksgiving is a time for pies, and serving homemade pies is the ultimate treat for your guests.

Too often, however, people fall back on pies from the grocery store instead of making their own pies. Getting a pie from the store is convenient but such pies lack the flavor of a homemade pie and you do not get the joy of indulging in and sharing a dessert you created yourself.

Time is the usual barrier that prevents people from baking homemade pies for Thanksgiving. In addition to the time issue, the host or hostess might believe that baking a pie would be too difficult.

As someone who has been baking pies for twenty years, and always for Thanksgiving, I can acknowledge that they do require two to three hours worth of effort, but for half of that time the pie is in the oven. With some planning and self confidence, you can avoid having to say that your pie is from the store. Instead you can listen to praise from your friends and family when you present a genuine homemade pie. To help you and even encourage you to make homemade pie for your Thanksgiving dinner, I offer the following tips for pie baking.

Thanksgiving Pie Making Tips

1. Making the pastry crust for the pie is one of the more intimidating elements of the process. You have to be careful when forming the dough and you face a high probability of tears and breaks in the dough after it is rolled and you are transferring it to the pan. The first thing to remember is that you can patch tears in the dough once you have it in the pan. You simply pat and press the dough back together with a little water to seal the edges together. And you can use bits of excess dough from the edges to make patches. If you do have a huge disaster and you feel that you cannot repair the crust, then I recommend starting over with a fresh batch of dough. Re-rolling dough will result in a tough and unpleasant pastry.

2. If the challenges of making a pie crust have always held you back from attempting pie baking, then you should try pumpkin pie. It only requires a single bottom crust (much easier than a double crust) and pumpkin pie is a traditional choice for Thanksgiving.

3. To roll the dough, shape the dough first into a ball and then flatten it. Roll it on a floured surface with a floured rolling pin. Always start in the center of the dough with your rolling pin and roll toward the edge. Slightly decrease the pressure on the pin as you approach the edge.

4. Having a plan B is always a good idea. If crust creation stymies you, then you can purchase some ready-to-use pie crusts and have them on standby in the refrigerator. Although I have never used any of these pie crust products, baker and author Ken Haedrich in his book "Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie" acknowledged that refrigerator pie crusts from the store offer a convenient alternative with "good, if not quite homemade" taste. Haedrich recommended taking the pie crust out of the refrigerator 15 minutes before you want to use it to increase its pliability. As for pie crusts from the grocer's freezer, he did not like them as much as the refrigerated variety.

5. Making pie fillings is much easier than the crusts. For pumpkin pie you will simply blend all the ingredients in the recipe with a mixer. And fruit pies only need the fruit to be peeled and cut and mixed with the other ingredients. As long as you have a recipe to follow, you should be able to make a great filling without any trouble.

6. When baking your pie, be aware that the baking time given by the recipe may not be accurate. Oven temperatures and performance vary, so you will need to monitor the progress of your pie while it is in the oven for signs of doneness. With a pumpkin pie, you test the custard filling by inserting a knife into the center. If no custard sticks to the knife, then the filling is cooked and you can remove the pie from the oven. If some custard sticks to the knife, continue to bake for another 5 or 10 minutes and then check again. Do not remove it until the knife test is successful.

For a fruit pie, you should not remove it from the oven until you see thick syrupy filling boiling and bubbling through the vents cut in the top crust. You do not have to wait for the filling to boil over, but you must see that it is boiling inside. If you take it out before the entire filling has started to boil, then the pie will not set properly and it will be runny. It can take up to an hour and a half for a pie, especially a deep dish, to cook all the way. Smaller pies can easily be done in an hour though. As a rule, start checking your pie 5 or 10 minutes prior to the baking time stated in the recipe.

7. Because your pie may need to stay in the oven for a while, you must wrap strips of aluminum foil around the edges of the pie crust when you are baking it. This will prevent the dreaded dark brown, burnt pastry edge. Many recipes fail to mention this crucial step, but do not forget the foil! You will remove the foil 10 or 15 minutes before baking is complete so the pastry edge can brown nicely. I usually remove the foil at the same time that I start to monitor the pie for signs of doneness.

8. My final bit of advice for baking homemade pies for Thanksgiving is not to do it on Thanksgiving day. Do it the day before. Who wants to try and get a turkey in the oven and a pie made on the same day? If you have to work all day on the Wednesday before Thanksgiving, you can still make the pie that evening.

Pie making is a fun and rewarding activity. The results will be delicious and a fancy home-cooked Thanksgiving dinner is even more splendid when you can follow it up with homemade pie.

For more advice about getting ready for the holiday season, including Thanksgiving recipes, visit my Thanksgiving website Second Helpings. http://thanksgiving.falbepublishing.com

Thanksgiving Recipes for Kids

Thanksgiving Day is celebrated with fun and joy all over America and Canada. It is a harvest festival, and is traditionally considered as a day, when people thank nature for giving them what they have. This gratitude is expressed by celebrations and get-together in family and friends. Any celebration is incomplete with-out food. Thanksgiving Day is celebrated with lot of good yummy recipes, from a traditional turkey, to a pie and other side dishes and sweets delicacies.

Today, I shall share two recipes which my kids and niece and nephew love. Most Thanksgiving feast has Turkey as one of the main dishes. Try this turkey recipe and you will be appreciated for your gourmet skills.

Golden Barbecued Turkey

Clean 10 pound of turkey. Oil the turkey and place it on the hot barbecue till all sides turn golden, make a paste of 3 tablespoons chicken soup powder, 2 teaspoon of onion powder, 2 teaspoon of garlic powder, 1 teaspoon of ginger powder,1 teaspoon of paprika, 2 teaspoon of lemon juice, salt to taste and water for the paste consistency.

Apply the paste to the turkey from all sides and cornet and wrap it in with a foil. Place this wrapped and marinated turkey to barbecue for 3 to 4 hours for the most succulent and golden Turkey. You could also alternatively marinate the turkey with a paste of 1 cup sour cream with handful of mint leaves, 1 teaspoon each of onion, ginger and garlic powder, 1 teaspoon of paprika, and 1/8th teaspoon powdered cinnamon, cardamom, and cloves, and 1 table spoon of oil and 1 spoon of honey. Wrap the bird in an aluminum foil and leave it in the refrigerator for 2 hrs. Bake or grill till cooked and brown.

Peanut Cheese Balls

Another interesting and fun filled item that kids love is Peanut Cheese Balls. Very easy to make and irresistible in taste, the ingredients of this recipe are -

1. 8 ounce of cream cheese

2. 1 cup powdered sugar

3. 1 cup peanut butter with chunks of peanut preferably.

4. 2 Tablespoon dark brown sugar

5. Peanut morsels and chocolate flakes

Mix the cream cheese with sugar, brown sugar and the peanut butter and pack it in plastic wrap to refrigerate. You can make one large ball and cut later, or make many small wraps in the shape of a ball, and cool. After about 2 hours, this cheese ball is set and firm. Take the peanut morsels and chocolate flakes in a flat dish or plate. Unwrap the cool cheese balls and roll then in the peanut chocolate morsels. You may have to press the nuts and chocolate covered ball for firm sticking. Place these peanut chocolate covered cheese balls back into the fridge to cool before serving. Wrap it like a chocolate if you wish to surprise the kids, or you may serve it with a cracker stick.

Enjoy this Thanksgiving Day with new fun filled and tasty dishes and make this day a memorable one to cherish!

You can search on the internet to find some good Thanksgiving Recipes. Click here to know more about Thanksgiving recipes for kids

Thanksgiving Recipe - How A Vegetarian Can Enjoy Thanksgiving Without The Turkey

Can Thanksgiving be good without turkey? Yes. So, if you're a vegetarian, you need not miss a bit of the fun and ravishment. The core of Thanksgiving lies not in the food, but in the belief and the celebration. What matters is you're with family and friends and having a good time. You may not get a chance to be with your close ones during the rest of the year. So, whether vegan or not, this is the time to forget everything in the world - remember to be thankful, and cook a great Thanksgiving recipe.

How To Cook For A Vegetarian

For a vegetarian, turkey on the table is unappetizing. You need to plan a menu with lots of sides and perhaps a substitutes.

If you think vegetarian meals take more time to prepare and taste bland, then think again. A vegetarian dish can be one of the simplest to prepare. All you need to do is substitute the meat with something vegetarian. The rest of the recipe can remain the same. This way, you enjoy the goodness of a meat dish without actually eating meat.

A table laden with deliciously prepared Thanksgiving dinner recipes consisting of beans, potatoes, squash, vegetables, breads, cookies, cakes, and pies looks as appealing as the one laden with a big fat turkey.

If you cannot do without the turkey, you can get tofu turkeys that are available in stores, strictly for vegetarians. You can even prepare this Thanksgiving recipe at home.

Food Substitutes For Vegetarians

Soy milk or rice milk for dairy milk
Vegan margarine for butter
Vegetarian marshmallows that do not contain gelatin because gelatin is obtained from animals
Avoid all gelatin-based desserts and casseroles

The wonderful thing is that you can make any Thanksgiving recipe without anybody noticing that you haven't used a single ingredient derived from animals, including dairy. You can even share these recipes through a Thanksgiving post.

Seven Quick Tips For A Vegetarian Thanksgiving Dinner

Prepare appetizers with warm pita bread and veggies.
Make vegetable lasagna. For this you can use carrots, diced zucchini, and tiny broccoli pieces instead of meat.
Cook a hash brown casserole with green beans and corn. Add almonds to the beans while baking.
Flavor your mashed potatoes with cheddar cheese and garlic. Use mushroom gravy or vegan margarine as dips.
Use French bread and bake your favorite recipe.
Get black olives, red onions, diced tomatoes, grated carrots, and bell peppers and toss a scrumptious salad.
For the dessert, prepare the traditional pumpkin pie. It's better to make the crust at home because crust from the store may contain lard.

With so many options for vegetarians, the turkey-eaters may get curious and turn to a vegetarian Thanksgiving recipe this holiday. What's more you can make your menu stand out of the usual dishes. Cooking innovative vegetarian Thanksgiving dinner recipes is a surefire way to surprise your guests and give their taste buds that much wanted change!

Introducing New Thanksgiving Menu Ideas to Your Family

If you're like me you're always on the lookout for some new Thanksgiving recipes to try. I enjoy cooking  and started cooking the family dinner on Thanksgiving a few years ago. I also love experimenting with different flavors and ingredients. Some of my favorite foods are ethnic foods such as Moroccan, Indian and Persian.

However, on Thanksgiving I know I have to stick with classic Thanksgiving recipes, but I try to prepare them with a twist. I know that for years my family has eaten canned jellied cranberry sauce, but I'm tired of cranberry sauce out of the can. The last few years I tried some new Thanksgiving recipes. I've made both Bourbon Cranberry Sauce and Tangy Apple Cranberry Chutney, both were very simple to make, and the family enjoyed them. The best part is that we no longer use canned jellied cranberry sauce.

My family used to eat plain vegetables like corn and peas, carrots and creamed corn.  Way too much in my opinion. I stopped cooking the creamed corn and the peas and added a Pear Onion au Gratin and a Campbell's Green Bean Casserole. Since they all enjoyed the new vegetable side dishes they didn't miss the old ones they used to eat.

One of my favorite parts about Thanksgiving is the stuffing.  I used to make a very simple sage stuffing, in the bird. It was good, but I wanted to try something different.  Several years ago I made an Apple, Sage and Sausage stuffing, and cooked it separately in the oven. I used my homemade Turkey Stock. That year the family didn't touch the Sage Stuffing from the bird, but they finished the Apple, Sage and Sausage Stuffing.

Another twist I've made to our Thanksgiving dinner menu is the addition of ham. But not just any ham, and not a spiral ham. After I score the skin of a smoked bone-in ham I stud it with cloves. I then cover it with a glaze of pineapple juice, brown sugar, Dijon mustard, garlic and ginger. I then decorate the ham with pineapple rings and maraschino cherries. I glaze the ham every 20 minutes during cooking.  Another hit. This Thanksgiving we'll be cooking a smaller turkey and enjoying ham too.

It's been easy for me to bring a turn about in my family's Thanksgiving menu. I've done it slowly and carefully. At each Thanksgiving I add one or two new things and note their reactions. The next year I prepare the new recipes they like, and do away with the old recipe it replaces.

Catherine Olivia has lots of new Thanksgiving dinner menu ideas. You can find Thanksgiving and Holiday recipes by visiting http://www.greenbeansnmore.com

Healthy Thanksgiving Recipes - Budget Meal Planning For November

Cooking Thanksgiving Turkey and Turkey Leftovers

The festive season brings with it both joys and stresses. And the place where the tensions are often most evident is in the kitchen! If you want to avoid being harassed over the holidays, a modicum of thinking ahead can avert potentially fraught situations. Planning your healthy Thanksgiving recipes is the first step. You've got the recipe for cooking Thanksgiving turkey...but what to do with the turkey leftovers? Turkey a la King is a great way of producing an entirely new meal with the previous day's turkey. Turkey Burgers with Coriander, Soy and Pickled Ginger also ring the changes and give a slightly fusion twist to a traditional recipe.

Ground Beef Casserole Recipes and Simple Chicken Recipes

However, November is not ALL about Thanksgiving! We all have three weeks of meals to produce before then. This needn't be a chore if you plan wisely. The trick is to try and get another meal out of a main meal. For example: Shepherd's Pie Recipe on one night will easily make a reappearance as a glamorous Meat Pie Recipe, complete with light puff pastry. Oven Baked Whole Chicken as a main meal could become a delicious Chicken Pasta Bake with Pesto Sauce and Parmesan Crust. Your Best Grilled Salmon Recipe could then double as Fresh Salmon Croquettes. So, you can see, that with a little monthly meal planning, putting nutritious daily meals on the table needn't be too onerous.

Fresh Pumpkin Recipes

Autumn Meal Planning wouldn't be complete without an offering of Pumpkin Recipes. Of all pumpkins, Butternut Squash is my favorite for its intense, nutty flavor. Using vegetables that are bountiful at this time of year makes sense if you are trying to cook economically. So, what better than a Butternut Squash Soup Recipe with a Pumpkin Muffin? Butternut Squash Recipe with Coconut Milk and Cashew Nuts makes an ideal Thanksgiving side dish recipe and for a vegetarian optional main course, you could try Vegetarian Moussaka with Butternut Squash and Aubergines. Simply delicious.

Thanksgiving Dessert Recipes

Budget Meal Planning is not all around sensible main meals! What would Thanksgiving be without the best Pecan Pie recipe? Or you could try an easy Fresh Pumpkin Pie Recipe which is light and nutritious.

Thanksgiving Cookie Recipes

Homemade cookie recipes come into their own over Thanksgiving. There is nothing like making a batch of cookies as a gift - they are a symbol of your time and thought. Snickers Cookies are fun to make with the family and Greek Cookies not only look beautiful, they taste fabulous.

November Meal Planning is currently available for your daily cooking ideas.

Fiona Lesley has had over 20 years of experience cooking delicious meals for family and friends alike. A teacher by profession, she brings together her years of time and money-saving tips at Monthly Meal Planning