Most families have certain holiday recipes that have been handed down and always are missed if they don't show up at the table.

One of them, from my family, is a variation on the ubiquitous jello mold. Even non Jello people seem to love it and it's not too sweet.

Combine a small orange and a small lemon jello and prepare according to package directions (maybe a little less water, because it will be molded). Pour into mold, add grated raw carrots and crushed pineapple. When halfway set, you can add small balls of cream cheese that have chopped nuts and celery mixed in.

Serve with a sauce make out of mayo and cream.

I love this with the leftover turkey dinners, sandwiches, etc. Already made and easy to throw on the plate.

Sorry, our family never had measurements. :)

Steamed cranberry pudding is my favorite holiday dessert. I'll have to look for the recipe. If anyone has a good one, please post it!

Here's a dish that I made for my son who is allergic to almost everything. He loved it, as did everyone else. It's vegan, should that be a consideration.

Cauliflower casseroles

This salad is a request every TG and Christmas. Even the inlaws make it now if I don't.

You've probbly heard of it, it comes in different variations but this one is by far the best. Only drawback is it's awful leftover.

You can cut it down to size or make more of it.

Layered/Pea Salad.

Do NOT mix ingredients until just before serving!

In large bowl, layer in order:

Head of Lettuce, chopped
1 small bag Frozen Peas, thawed drained under cold water.
Bacon Bits (generous)
Parmesan Cheese (generous)
Chopped Green Onion
Salad Seasoning (generous)(Salad Supreme, which is in the spice aisle)
1 small jar Hellmans, spread over the top.

Chill for a few hours or overnight. Right before serving, mix together.
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Here's a simple Jello salad that is delicious, we serve it with the meal and I also eat it as dessert.

1 small package Lime Jello gelatin
1 large tub Cool Whip
1 small can crushed Pineapple, drained.
Marshmallow and nuts, optional.

Mix jello and Cool Whip with whisk until well mixed. Add Pineapple. Let chill for a bit.

don't forget to pop into the Cooking forum, you'll get great recipes and suggestions there.

Last year I was invited for dinner. One of the dishes was a sweet potato mix that I have recreated through the year and love.

Very simple:
Chopped (cooked) fresh sweet potato or yam
Walnuts
Dried cranberries
Sprinkle brown suger and add a few bits of butter

Mix and heat in oven until brown sugar and butter melts.

I'm not a recipe person and make everything from scratch and taste. Sorry there are no specific amounts. This reheats well on a second day.

We like real baked sweet potatoes with butter (DH says marshmallows ruin them!), but my dad likes mashed. So here's a "recipe" I came up with for him:

1 big can Bruce's canned yams in syrup
1 large jar Gerber pureed sweet potatoes
butter or margarine to taste
brown sugar to taste
maple syrup to taste.

Mash the yams and add the jar of baby food, maple syrup and the brown sugar (I use about 1/4C of each), stir til smooth. Pour into a greased casserole dish, dot with butter/margarine and bake at 350 until hot.

I also make my own cranberry sauce since we don't like the canned stuff, and have a good pumpkin pie recipe if anyone's interested. There's always more than enough for 2 deep-dish pies, so I pour the excess into ramekins and make custards for the kids since DS can never wait for Thanksgiving for the pie!

This year I may try making my MIL's yeast rolls. We're going to be on a plane Tgiving Day coming home from Disney, but we can have the big dinner the following week when my parents get back from vacation, or wait til Xmas. I have no idea what we're doing for Tgiving dinner - McDonald's?

I enjoy cooking and always pour over menus and recipes when I cook for a holiday. Everything is fresh and I always try to add a sophisticated twist. No dry herbs or condensed soup on my table! Well, I got my comeuppance one year. We were traveling Thursday afternoon and I needed to cook an abbreviated Thanksgiving for my immediate family. I asked my elementary age girls what they HAD to have to to make Turkey day special. They told me they wanted maraschino cherries with ginger ale and Pillsbury crescent rolls. What? Out of the mouth of babes. Get over yourself Mom!

So, my advice is to ask your family what they want. It might save you lots of time and energy!

My menu (so far) includes:

turkey, dressing and gravy
sweet potato casserole
broccoli casserole (at my brother's request!)
corn
green beans (both from this summer)
rolls

I'm asking the others to bring desserts. I also will have something cranberry - just haven't decided what. My aunt used to make a delish salad with cranberries, bananas, pecans, etc. so maybe that. I will have to find a recipe though. If I do that, I probably won't do any other kind of salad.

tina

My favorite idiotically-easy cranberry relish:
1 can whole-berry cranberry sauce, mashed up with a fork
1 can mandarin oranges, drained and broken up
1 cup toasted chopped walnuts or pecans
dash each of cayenne pepper, black pepper, and salt

Stir together and serve. Try not to let it stand too long (like more than overnight) because the nuts lose their crunch.

I don't make pumpkin pie anymore - I make pumpkin custard. Here's one variation I like, Pecan Pumpkin Custard:

Custard:
1 ~16-oz can pumpkin puree or canned squash (we are having NO shortage issues up here in NH)
2 tbsp. Cornstarch
1/2 tsp. Cinnamon
1/2 tsp. Ginger
1/2 tsp. Nutmeg (grated FRESH, or leave it out)
(or substiture 1 1/2 tsp "pumpkin pie spice" if you
have it on hand already)
1/2 tsp. Salt
2 tsp melted butter
1-12 oz. can Evaporated Milk (NOT condensed)
1/2 cup brown Sugar
2 Tbsp molasses
2 beaten eggs
1 tsp vanilla
1/2 - 1 cup finely chopped pecans (to taste)

4 cups boiling water

Preheat oven to 450. Dump custard ingredients in a bowl and whisk together until smooth. Pour into a greased shallow 9" casserole dish (a deep-dish glass pie plate works well) or 10-12 greased custard cups (depending on how big they are). Set dish/cups in a baking pan with sides as high as the dish/cups, lined with a cloth kitchen towel to keep things from sliding around; set it on the rack in the oven and carefully pour boiling water into the pan to half the depth of the custard in the dish. Bake at 450 for 15 minutes and lower temperature to 350 degrees. Sprinkle with pecans. Bake a large dish for 30-40 minutes or individual dishes for 15-20 - they should still jiggle quite a bit in the center. Turn off the oven, prop the oven door open and let it sit until the water bath has cooled. Serve at room temperature or chilled, with whipped cream on top. This can be made the day before.

We have several friends who are allergic to nuts, so we make a mock pecan pie for them that always goes over fantastically. Toast the oatmeal in a dry frying pan until lightly browned for a nuttier flavor.
2 beaten eggs
1/2 cup melted butter (NOT margarine!!)
2/3 cup white corn syrup
1 tablespoon brown sugar
1 cup "quick" oats (1-minute kind)
1 teaspoon vanilla
1 (9-inch) unbaked pie crust (I admit it, I use Pillsbury's refrigerated crusts), fitted into a pan. I use a deep-dish foil pan since I usually take these to potlucks.

Preheat oven to 350. Dump all the filling ingredients together, whisk until combined, pour into the crust. Set pan on a cookie sheet (in case it boils up) and bake for 35-45 minutes, until the surface is fairly firm except for a spot about 2" across in the middle. Remove from oven and let stand on counter until cooled, during which time the center will finish cooking. The result is a chewy-crunchy layer on top of a custardy pecan-pie-type layer.

It's just the two of us and conventional T'day dinner is way too sweet and carb-heavy, so we streamline a lot. I don't bother roasting a turkey or even a turkey breast anymore; we saute turkey cutlets and serve them on top of stuffing (Bell's boxed, jazzed up with apples, nuts, cranberries) baked in a casserole dish, with plenty of gravy. I can't remember off the top of my head who it is who makes the aseptically-packaged turkey stock but it makes good gravy. DH loves the green bean glop with the crunchy onion topping so I make that, and savory roasted winter vegetables (winter squash, sweet potato, carrots, parsnip, brussels sprouts, etc. DH cannot eat onions but if he could I would put blanched pearl onions in.) with lots of garlic and herbs. The last few years dessert was acorn squash halves baked with plenty of butter, brown sugar, spices (both sweet and a little zippy, like a bit of black pepper and cayenne). I score the inside of the squash with a fork so the butter mixture penetrates a bit more into the squash. I like this because I can find little tiny squashes about the size of a baseball, and it's very easy.

I'll have close to twenty, will make two turkeys and a ham and have countless side dishes. Some might be tired just thinking about it, but I'm excited!!

Just made a butternut squash soup last nite for dinner. It is one of my "go to" meals when I need to go to the grocery store, but just don't feel like it on a Sunday afternoon. I don't bake, but love to "cook". Don't usually measure but here goes:

Butternut Squash Soup - Serves 6

Large butternut squash - peeled and cubed remove "guts & seeds" Also, many grocery stores carry them already peeled and cut up. Costly, but less work. If you buy the squash already cut, you will need 2 containers. I am guessing that I use a total of 4-5 cups cut squash.
Place cubes in an even single layer on large baking pan with sides. Toss in olive oil with a generous bit of kosher salt and freshly ground pepper. Roast at 425 degrees until golden color, depends on your oven - approx 40 minutes. Ultimate goal is a caramel appearance on the squash. The roasting gives the squash a wonderful flavor. It is an extra step but well worth the extra layer of flavor roasting provides.
*note, squash should cover the pan, depending on size of squash available, you may adjust seasoning and stock.

Saute in large dutch oven-type or stock pan, in olive oil till onions are translucent:
1 lg spanish onion - chopped
4 stalks celey chopped. I like to use some leaves of celery as well
3 large carrots peeled and chopped
2 parsnips if I have them, if I don't, I leave them out.

Add roasted squash to sauted veggies together with 32 oz. chicken stock & 2 c. water. Homemade is best, but IRL, good store bought low sodium works just fine. When using the low sodium store bought stock, salt to your taste.

Season:
kosher salt to taste
freshly ground pepper - I like black freshly ground, but I use white pepper when serving for guests or holiday
1/2 t. freshly grated nutmeg

Simmer over medium heat until all veggies are cooked through and stock has reduced by at least 1 cup. It should not look "watery". If it is watery, simmer to reduce further. Kind of a watch and see project. I usually cook it for an hour then start to watch it until it hits the not too watery point.

Allow above to cool a bit. Using blender - blend all ingredients till smooth. I do 1/2 blender full at a time, put in large bowl. After last batch of blending stir well. I have blended when hot, just put lid on without middle opening insert - cover with a towel before blending.

Return to original pot which has been wiped clean of residuals from cooking above. Depending on your liking, calorie consideratons, whatever, heat on low reducing again to desired consistency. We like ours thick. If I am cooking ahead I stop at this point, refrigerate or freeze. Perfect make ahead for a holiday soup course.

Soup should be thick at this point. If it is not thick, just return to medium heat, reducing to desired consistency. Add up to 1/2 c. cream and 1/2 t. nutmeg. Taste for salt and pepper adjust accordingly after the cream has been warmed through. DO NOT BOIL.

Garnish with toasted pumpkin seeds and a small dollop of sour cream if desired.

I love to cook, but when I make soups, I just throw in whatever I have or want that particular day. You cannot mess this up just don't blend while it is still too watery, don't evaporate all liquid. Very easy, just have to keep an eye on it the first time to get a feel for it.

My DD is the worst veggie eater, but loves this soup. She is away at school and called to ask if I would make the soup over the holiday break since we will be joining my DB & DSIL for Thanksgiving this year. I usually do both holidays, but this year is my DSIL's first time! Shout out to a great sister! YAY, doing the happy dance already. I can stay in my jammies, coffee, the parade, ohhhh life is good!

Another squash hint for parents of picky eaters. If you make homemade mac & cheese, mix in a box of defrosted frozen pureed butternut squash when you mix your pasta and cheese sauce. Great way to sneak in good healthy veggie rich in vitamins and antioxidants. Kids think its orange because you used orange cheddar as opposed to the white sharp! When DD was a child, I loved to "hide" good things in her somewhat questionable diet!

Happy Thanksgiving to all!

Workinprogress, treat yourself to an immersion blender. They're great!

I tried a couple new butternut squash recipes last week. Both had Thai inspirations. The side dish was really good; the soup was just ok. Found both recipes on Kevin's Closet Cooking blog. Thai-style Coconut Butternut Squash and Thai Pumpkin Soup

Thai-style Coconut Butternut Squash

1 tablespoon peanut oil
1 teaspoon garlic, minced
1 teaspoon ginger, grated
2 cups butternut squash (cut into 1 inch cubes)
1/2 cup coconut milk
1 tablespoon palm sugar (or light brown sugar)
1 tablespoon lime juice
1 tablespoon fish sauce
1/2 teaspoon chili sauce
1 handful coconut (toasted) (optional)
1 handful cilantro (chopped)

Heat the oil in a pan. Add the garlic and ginger and saute until fragrant, about a minute.

Add the squash, coconut milk, sugar, lime juice, fish sauce, chili sauce, cover and simmer until the squash is tender, about 30 minutes.

Set the squash aside and reduce the liquid, then pour the reduced coconut milk onto the squash and garnish with coconut and cilantro.

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Thai Pumpkin Soup
(Butternut Squash or Sweet Potato)

1 14 ounce can coconut milk
1 teaspoon Thai red curry paste
1 cup butternut squash puree (I roasted the squash)
1 teaspoon fish sauce
1 teaspoon light brown sugar

Heat a sauce pan and add the thick coconut milk from the top of the can and the red curry paste and saute for about three minutes stirring constantly.

Add the remaining coconut milk, puree, and fish sauce and bring to a boil. Makes enough for 2 bowls of soup.

~ adapted from Closet Cooking

Heh, we're working our way through a giant pot of butternut squash soup ourselves - DH is frankly soup-mad and I swear once November first passes he has to have a soup or stew (I refuse to use that nauseatingly-cutesy Rachael Ray's nickname "stoup") for supper at least once a week and has soup EVERY day for lunch. I'm a lot lazier than WIP though. I hack the squash in half, "gut it" and throw it with the skin still on onto a greased, foil-lined cookie sheet, cut side up and brushed with some olive oil. Bake at 400 until soft; when it starts getting a little soft, I toss on a few peeled carrots, a large tart apple peeled and quartered, a big handful of garlic cloves, all tossed with olive oil, salt, and pepper. DH can handle shallots OK so I throw on a few peeled shallots, but onion is a lot cheaper. :-) When everything is really soft and browned, everything except the squash gets thrown in the soup pot. I scrape the squash out of the shell and chuck that in too. I cover the veg with half chicken broth (yeah, I use the boxed stuff) and half water (otherwise it's a bit too "chickeny") and add plenty of pepper, salt, a little bit of cayenne pepper, a splash of lemon juice. I actually like to use poultry seasoning herb mix (Bell's or Penzey's) to season, since it has thyme, sage, celery and all kinds of other squash-friendly stuff in it. Buzz with the hand blender until smooth. Adjust texture with water - we like it drinkable from a mug, not like a really thick puree - and adjust seasonings. A few scrapings of nutmeg finish it off but fergossake don't use pre-ground, it tastes like sawdust, and a whole nutmeg lasts for years. It's better a day old, we think. With vegetable broth instead of chicken (Pacific's "No-Chicken" Broth is not bad at all) it's vegan-friendly. Next time I make it I think I may add a pear, but it don't like my squash sweet unless it's dessert like those baked acorn squash. Freezes very well.

Ditto on treating oneself to an immersion (aka stick or hand) blender. A nicely functional home-type one can be had at a surprisingly low price - like $25 or less. I've had one of the $100 fancy-schmancy wannabe-commercial ones and honestly it was not five times better than a $20 one.

I've also got a vat of split pea soup in the fridge and the makings for chicken tortellini... talk about idiotically easy: bring 2 boxes of chicken or beef broth to boil, add a bag of tortellini - either frozen or shelf-stable - and boil partially covered until tortellini is done. Half a bag of baby peas stop the cooking so the tortellini don't overcook and bring the temperature down to edible. Plus the peas nestle in the tortellini in the spoon which looks awfully cute. LOL We make this one a lot. With a good-tasting broth (and the commercial broths are getting better and better all the time) it doesn't need anything but a grating of Parmesan/Romano/Asiago-type hard cheese on top.

JM, I'm with your dh. This time of year you can never have enough soup ... and most are easy, one-pot wonders. A side salad or sandwich and voila! Agree about the nutmeg. It lasts forever and there's no comparing to the ground stuff.

Another quick broth-based soup ...

Stracciatella Soup

32 oz. of chicken broth
2 cloves of garlic, cracked
bunch of baby spinach
2 eggs, beaten
Parmesan cheese, grated
Optional: little freshly grated nutmeg and/or fresh lemon zest

Bring pot of broth to a boil. Add 2 cracked cloves of garlic and simmer for a few minutes. Add chopped spinach and simmer for another few minutes. Remove garlic.

Beat eggs with salt & pepper and add a little of the Parmesan. Slowly add to broth stirring constantly. Serve immediately with freshly grated nutmeg and Parmesan.

Natal your pics and recipes are wonderful. I have cut and pasted them. johnmari and workinprogress you too !! I am glad I opened this thread LOTS of great ideasfrom everyone. c

This is one of our favorite side dishes that I make every Thanksgiving. I've been making it for years and it's my most requested side dish on the holiday. Its sweet and sour qualities are the perfect complement for the Thanksgiving feast.

Cipolline en Agrodolce (Sweet and Sour Cipolline Onions)

2 - 2 1/2 lbs. cipollini onions
3 tablespoons olive oil
1 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 cup balsamic vinegar
1 cup Homemade Chicken Stock
2 tablespoons unsalted butter
1/2 teaspoon fresh thyme leaves

(Note: I use the waxed box of chicken stock. I prefer the Kitchen Basics or Imagine brands)

Directions:
Bring a medium saucepan of water to a boil. Add cipollini onions and boil for 1 minute. Drain. Let stand until cool enough to handle then carefully peel, leaving root and stem ends intact. Transfer to a large bowl and add 2 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon pepper; toss to combine.

Add remaining tablespoon oil and cipollini onions to skillet, and saute turning occasionally, until browned all over, about 5 to 7 minutes.

Reduce heat to medium low and add balsamic vinegar and stock; cover skillet and cook until onions are tender, 20 to 30 minutes. Uncover and add butter; increase heat to high, and cook, shaking pan occasionally, until liquid reduces to a glaze and coats the onions, 3 to 4 minutes. Transfer to a serving dish, and garnish with thyme leaves. Season with salt and pepper if desired, and serve immediately.

Mrsmarv, sounds delicious! I do something similar with shallots. I've never tried cipollini onions. They're so cute. I bought pearl onions yesterday for the first time to make Beef Bourguignon today.

Oh, natal ~ you have to try this recipe if you're an onion lover. It's so versatile and can be used as a side, on top of s/mashed potatoes (DH's fave way), mixed in with a traditional fresh green bean casserole, as a stuffing "topper", and of couse, in between a turkey sandwich.