Good Recipes for Thanksgiving

Slow Cooker Stuffing

Ingredients

• 1 cup butter or margarine
• 2 cups chopped onion
• 2 cups chopped celery
• 1/4 cup chopped fresh parsley
• 12 ounces sliced mushrooms
• 12 cups dry bread cubes
• 1 teaspoon poultry seasoning
• 1 1/2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 4 1/2 cups chicken broth, or as needed
• 2 eggs, beaten

Directions

1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours 

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Fabulous Sweet Potatoes!  

I found this recipe online and I want to try it for the first time this Thanksgiving.

Ingredients

• 4 sweet potatoes
• 1/2 cup orange juice
• 2/3 cup brown sugar
• 1/4 cup Oatmeal
• 1/4 cup Butter, softened
• 1/2 teaspoon freshly grated orange peel
• 1/4 teaspoon ground cinnamon

Directions

1. Preheat an oven to 425 degrees F (220 degrees C). Cover a cookie sheet with aluminum foil.
2. Scrub the sweet potatoes, prick them deeply in several places with a fork, and place them on the lined cookie sheet.
3. Bake the potatoes in the preheated oven until tender, about 45 minutes. Allow them to cool until they can be handled, about 15 minutes. Scoop out the sweet potato flesh into a large bowl and mash well. Stir in orange juice, brown sugar, Oatmeal, Butter, orange peel, and cinnamon. If you prefer the sweet potatoes to be very smooth, you can mix them with an electric mixer. Spread the potatoes in a microwave-safe dish.
4. Microwave on HIGH until heated through, about 5 minutes. 

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Pumpkin Cranberry Bread

I have made similar bread before but never this recipe so going to try this one this year.

Ingredients

• 2 eggs
• 2 cups sugar
• 1 cup canned pumpkin
• 1/2 cup vegetable oil
• 2 1/4 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped fresh or frozen cranberries

 

  Directions

1. In a mixing bowl, beat eggs and sugar. Add pumpkin and oil; mix well. Add dry ingredients; stir just until moistened. Fold in cranberries. Spoon into two greased 8-1/2-in. x 4-1/2-in. x 2-1/2-in. loaf pans. Bake at 350 degrees F for 50-55 minutes or until bread tests done. Cool in pans 10 minutes before removing to wire racks. 

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 Broccoli, Cauliflower and Cheese Casserole

This is my Mom's specialty and a family favorite

 INGREDIENTS:

1 bag frozen broccoli

1 bag frozen cauliflower
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups Cheddar cheese, shredded
salt and pepper, to taste

 

In a saucepan, melt butter over medium heat, sprinkle flour into pan, and whisk until smooth.

Slowly add milk, whisking constantly until thickened and smooth.

Add grated cheese,  and continue stirring until melted; season with salt and pepper.

In 9x13 baking dish place vegetables and cover with cheese mixture. Mix well and Bake on 350 for 30 minutes.