of Belgourmet's World Famous Thanksgiving
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1 16-oz. can pumpkin
3/4 cup sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1/2 tsp. salt
2/3 cup evaporated milk
1/2 cup milk
Prepared Pie crust
For those of you that may not know, canned pumpkin is pumpkin
puree, usually with some extra flavorings added. Combine pumpkin,
sugar, cinnamon, ginger, nutmeg and salt in a bowl. Add eggs and beat
eggs into pumpkin mixture with a fork. Add evaporated milk and milk
and mix well. Place in pie crust (cover the edge of the crust with
aluminum foil to prevent burning) and bake for 25 minutes in 375
degree oven. Remove foil from crust and bake for another 30 minutes
or until a knife comes out clean when inserted into the pie.
The Skinny: Use your favorite egg and sugar substitute and low fat
evaporated and regular milk.
Hickory-Smoked Bourbon Turkey
1 (11-pound) whole turkey, thawed
2 cups maple syrup
1 cup bourbon
1 tablespoon pickling spice
Hickory wood chunks
1 large carrot, scraped
1 celery rib
1 medium onion, peeled and halved
1 tablespoon salt
2 teaspoons pepper
Garnishes: mixed greens, lemon wedges
Remove giblets and neck from turkey; reserve for other uses, if
desired. Rinse turkey thoroughly with cold water, and pat dry.
Add water to a large stockpot, filling half full; stir in maple
syrup, bourbon, and pickling spice. Add turkey and, if needed,
additional water to cover. Cover and chill turkey 2 days.
Soak hickory wood chunks in fresh water at least 30 minutes. Prepare
charcoal fire in smoker; let fire burn 20 to 30 minutes.
Remove turkey from water, discarding water mixture; pat dry. Cut
carrot and celery in half crosswise. Stuff cavity with carrot,
celery, and onion. Pierce lemon with a fork; place in neck cavity.
Combine salt and pepper; rub mixture over turkey. Fold wings under,
and tie legs together with string, if desired.
Drain wood chunks, and place on coals. Place water pan in smoker, and
add water to depth of fill line. Place turkey in center of lower food
rack; cover with smoker lid.
Cook 6 hours or until a meat thermometer inserted into thickest
portion of turkey thigh registers 180°, adding additional water,
charcoal, and wood chunks as needed. Remove from smoker, and let
stand 15 minutes before slicing. Garnish, if desired.
YIELD: Makes 12 to 14 servings
PREPARATION TIME: 30 min.
COOKING TIME: Chill: 48 hrs., Soak: 30 min., Cook: 6 hrs., Stand: 15 min.
Roast Chicken with Butternut Squash
1 whole chicken, (3 to 3 1/2 pounds), quartered
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 butternut squash, (about 2 1/4 pounds), peeled and cut into 1-inch
1 teaspoon dried sage
3 tablespoons water
Heat the oven to 450 degrees. Coat the chicken quarters with 1
tablespoon of the oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of
the pepper. Arrange the chicken quarters, skin-side up, in a large
roasting pan. Toss the cubes of butternut squash with the remaining 2
tablespoons of oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper,
and the sage. Add the cubes of squash to the roasting pan.
Cook, stirring the squash occasionally, until the chicken breasts are
just done, about 20 minutes. Remove the pan from the oven and remove
the breasts from the pan. Tilt the roasting pan and spoon off most of
the fat from the pan. Return the pan to the oven. Continue cooking
until the chicken legs and the squash are done, about 10 minutes
longer. Remove the chicken and squash from the pan.
Pour off the fat from the roasting pan. Set the pan over moderate
heat and add the water. Bring to a boil, scraping the bottom of the
pan to dislodge any brown bits. Boil until reduced to approximately 2
tablespoons. Add any accumulated juices from the chicken. Spoon the
sauce over the chicken.
CRUSTLESS PUMPKIN PIE
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated skim milk
Egg substitute equivalent to 2 eggs
2 egg whites
Artificial sweetener equivalent to 3/4 cup sugar*
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup reduced-fat graham cracker crumbs
Light whipped topping and additional cinnamon, optional
In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites
and sweetener; beat until smooth. Add the spices and salt; beat until
well mixed. Stir in graham cracker crumbs. Pour into a 9-in. pie plate
that has been coated with nonstick cooking spray. Bake at 325 degrees
for 50-55 minutes or until a knife inserted near the center comes out
clean. Cool. If desired, garnish with a dollop of whipped topping and
sprinkling of cinnamon. Store in the refrigerator. *Sweet N Low or
Sweet One are recommended for baking. Yield: 8 servings. Diabetic
Exchanges: One serving (without garnish) equals 1 starch, 1/2 skim milk;
also, 116 calories, 166 mg sodium, 2 mg cholesterol, 16 gm carbohydrate,
7 gm protein, 3 gm fat.
Roast Turkey Breast with Chipotle-Herb Rub
Amount Measure Ingredients Preparation
4-6 Pounds TURKEY BREAST fresh or thawed
2 chipotle peppers rehydrated, stemmed & seeded
1/4 Cup fresh parsley
1/4 Cup fresh cilantro
4 Sprigs fresh thyme
2 Cloves garlic
1/2 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
1 Teaspoon olive oil
Preheat the oven to 325°F. Rinse the turkey breast under cold running
water and pat dry with paper towels. Place it on a rack in a shallow
baking dish and set aside.
Combine chipotle pepper, herbs, garlic, salt and pepper with a mortar
and pestle or chop them on a cutting board until a paste is formed.
Add olive oil to the mortar and pestle or transfer mixture to a small
bowl and add the olive oil.
Rub turkey breast with chipotle paste. Carefully slip your fingers
under the skin and put more paste between the skin and the turkey
Roast the turkey in the oven for about 2 hours or until a thermometer
inserted into the thickest part of the breast registers 170°F. Let
the turkey rest at room temperature for about 15 minutes before
Store leftover turkey in the refrigerator for up to 3 days.
Old-Fashioned Roast Turkey Stuffing
3 - eggs, beaten
8 to 12 - cups crumbled day-old bread
2 - teaspoons poultry seasoning
2/3 - cup celery, chopped
1 - medium onion, chopped
¼ - cup pan juices
In a mixing bowl, mix the eggs, bread crumbs, poultry season, celery,
and onion. Sprinkle pan juices over stuffing, mix quickly and
lightly stuff the turkey.
Makes stuffing for 12 to 14 pound turkey.
Breaded Turkey Breasts
Quick dinner - ready in less than an hour. Prep Time:
approx. 15 Minutes. Cook Time: approx. 30 Minutes. Ready in:
approx. 45 Minutes. Makes 4 servings.
1 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 teaspoons Italian-style seasoning
1 cup milk
1 pound skinless, boneless
turkey breast meat - cut into strips
1/4 cup olive oil
1 In shallow bowl, combine bread crumbs, Parmesan cheese
and Italian seasoning. Pour milk into another shallow
bowl. Dip turkey in milk, then in crumb mixture.
2 Heat olive oil in a large skillet over medium heat.
Cook turkey for 8 to 10 minutes or until golden brown, and
juices run clear.
Roast Turkey for Beginners
One 16-pound turkey, fresh or frozen and defrosted
CRISCO® Crisco vegetable oil
8 to 10 cups stuffing, optional
Preheat the oven to 325 degrees F. Position the oven rack so that the
turkey will be as centered in the oven as possible without hitting
the roof of the oven.
Take the turkey from the refrigerator and remove the package of
giblets from the body or neck cavity. (Use the giblets to make stock
and gravy.) Rinse the turkey under cold water, drain and wipe the
cavity clean with paper towels.
Set the turkey breast side up (the flatter side down) on a flat rack
in a large roasting pan. The pan should be 2 to 2 1/2 inches deep and
large enough to hold the turkey comfortably.
Lightly rub the turkey inside and out with salt. Rub it with
If stuffing the turkey, spoon the stuffing into the body and neck
cavities of the turkey. Do not pack it tightly. There is no need to
truss the turkey to hold the stuffing inside.
Roast the turkey for about 15 minutes to the pound. For a 16-pound,
stuffed turkey, this is about 4 hours. If the turkey is not stuffed,
it will roast in about 3 1/2 hours.
After 3 hours of roasting, look at the turkey. If the breast is
golden brown, cover it loosely with foil to slow down its cooking
while the dark meat continues to cook. If the breast is not golden
brown yet, wait for 15 to 20 minutes and check again.
About 30 minutes before the turkey should be done, insert an instant-
read thermometer into the thickest section of the thigh; do not let
the wand of the thermometer touch the bone.
The turkey is done when the dark meat is 180 degrees F.
Insert the thermometer into the stuffing. It should register 160 to
165 degrees F. in the center.
Remove the turkey from the oven and use large spoons or spatulas to
transfer it to a platter. Try not to pierce the skin during transfer.
Let the turkey sit for 20 to 30 minutes before carving. There is no
need to cover the turkey to keep it warm.
Skim the fat off the pan drippings and use the remaining drippings to
make gravy (see our recipe for Basic Turkey Gravy).
Carve the turkey by first removing the drum sticks and thighs. Cut
off the wings. Slice the breast meat from the turkey.
Savory Turkey Loaf
1 pound ground turkey
1 pound turkey sausage, casings removed, torn into small pieces
8 ounces stewed tomatoes, well-drained and finely chopped
1/2 cup dry bread crumbs, (plain or Italian Style)
1/3 cup onion, finely minced
1/3 cup fresh parsley, chopped
grated lemon zest, from ½ lemon
1/4 teaspoon fresh ground black pepper
1 lemon, whole
1 tablespoon brown sugar
Preheat oven to 350 degrees. In large bowl, lightly combine ground
turkey and turkey sausage. Add chopped tomatoes, bread crumbs, onion,
parsley, egg, lemon peel and pepper; mix thoroughly. Shape mixture
firmly into an 8 x 4-inch loaf. Place in a shallow baking dish (1 1/2
quart or 10 x 6 x 2-inch), sprayed with no stick cooking spray. Cut
2/3 of the whole lemon into thin slices (about 6 slices) and arrange
overlapping down center of loaf. Juice remaining 1/3 lemon to equal
about 1 tablespoon juice. Combine lemon juice, reserved tomato liquid
(about 1/2 cup) and brown sugar. Spoon a few tablespoons of tomato
mixture over loaf. Bake for 1 1/4 hours. Spoon remaining tomato
mixture occasionally over loaf during baking.
Pan drippings can be strained and served over hot slices of loaf, if
PUMPKIN CHEESECAKE WITH CARAMEL SWIRL
The 1990s opened with American cooks finding their way back to some
of the foods and flavors of our country's beginning, then modifying
them with new knowledge gained over time. Cheesecakes have been
around for centuries, but they've never been more popular in the
United States than they are right now. Pumpkin, too, is a New World
food for which tradition reserves an honored place at any
Thanksgiving table. We've teamed up these old favorites with luscious
caramel in a creamy dessert that's right in step with the times.
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon (about) purchased caramel sauce
1 cup sour cream
For Crust: Preheat oven to 350°F. Finely grind ground cookies, pecans
and sugar in processor. Add melted butter and blend until combined.
Press crust mixture onto bottom and up sides of 9-inch-diameter
springform pan with 2 3/4-inch-high sides.
For Filling: Using electric mixer, beat cream cheese and sugar in
large bowl until light. Transfer 3/4 cup mixture to small bowl; cover
tightly and refrigerate to use for topping. Add pumpkin, 4
tablespoons whipping cream, ground cinnamon and ground allspice to
mixture in large bowl and beat until well combined. Add eggs 1 at a
time, beating just until combined.
Pour filling into crust (filling will almost fill pan). Bake until
cheesecake puffs, top browns and center moves only slightly when pan
is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and
cool 10 minutes. Run small sharp knife around cake pan sides to
loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temperature. Add
remaining 5 tablespoons whipping cream to cream cheese mixture and
stir to combine. Press down firmly on edges of cheesecake to even
thickness. Pour cream cheese mixture over cheesecake, spreading
evenly. Spoon caramel sauce in lines over cream cheese mixture. Using
tip of knife, swirl caramel sauce into cream cheese mixture. (Can be
prepared 1 day ahead. Cover and refrigerate.)
Release pan sides from cheesecake. Spoon sour cream into pastry bag
fitted with small star tip (do not stir before using). Pipe
decorative border around cheesecake and serve.
Perfect for Christmas and Thanksgiving pies or bread or even by the
1 stick of butter, softened
2 boxes of powdered (confectionary) sugar
Sherry (Harvey's Bristol Cream works well)
Mix butter and egg
Add sugar slowly, mixing as you add.
As it gets thicker, add a little sherry at a time until it is desired
consistency (generally like icing for a cake).
Frozen Cranberry Salad
1 16-oz. can cranberry sauce
1 20-oz. can crushed pineapple, drained
1 14-oz. can low fat sweetened condensed milk
1/4 cup lemon juice
2 cups whipped topping
1/4 cups walnuts or pecans, chopped
Combine all ingredients except nuts in a large bowl. Spread out in
baking dish. Top with nuts and freeze. Remove from freezer 20 minutes
before serving. Cut into squares.
The Skinny: Use low fat whipped topping, which is like prepared
whipped cream but not as good as the real thing. We already use low
fat condensed milk in this recipe.
More Thanksgiving Recipes