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Thanksgiving Recipes

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Thanksgiving Recipes

Thanksgiving Turkey Marinade Recipe

2 cloves garlic, cut up
1/2 tsp. pepper
1/2 tsp. oregano
1/2 tsp. seasoned salt
1 lemon (juice of)
1 Tbsp. salt
1/2 c. oil

Combine all ingredients and rub over the entire defrosted turkey night before.
Cover turkey; refrigerate and next day, cook.

Pumpkin Cheesecake


Ingredients:
16 ounces cream cheese -- softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1 dash ground cloves
1 dash nutmeg
1 ready-to-use graham cracker crumb crust --6 ounces or 9
inches

Preparation:
Mix cream cheese, sugar and vanilla with electric mixer on
medium speed until well blended. Add eggs; mix until
blended. Remove 1-cup batter; stir in pumpkin and spices.

Pour remaining plain batter into crust. Top with pumpkin
batter.

Bake at 350°F for 40 minutes or until center is almost set.
Cool. Refrigerate 3 hours or overnight.


TURKEY STIR-FRY SUPPER Recipe

2-1/4 pounds turkey breast, boneless skinless
2 tablespoons vegetable oil
3/4 cup uncooked long grain rice
2 cans chicken broth, (14-1/2 ounces each) divided
5 tablespoons soy sauce
2 cloves garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon Pepper
1 package frozen broccoli spears, (10 ounces) thawed
1 pound carrots, thinly sliced
3 bunches green onions, sliced
3 tablespoons cornstarch
1 can bean sprouts, (14 ounces) drained

Cut turkey into 2-in. strips. In a Dutch oven or wok, stir-fry turkey
in batches in oil for 5-7 minutes or until juices run clear. Set
turkey aside. Add rice, 3-1/2 cups broth, soy sauce, garlic, ginger
and pepper to pan; bring to a boil. Reduce heat; cover and simmer for
15 minutes or until rice is tender. Cut broccoli into 3-in. pieces.
Add broccoli, carrots and onions to rice mixture; simmer for 3-5
minutes. Combine cornstarch and remaining broth; add to pan. Bring to
a boil; cook and stir for 2 minutes. Stir in turkey and bean sprouts;
heat through.

Turkey Rosemary
Conventional Cooking Method

Servings: 8


Amount Measure Ingredients Preparation
1/2 BONE-IN TURKEY BREAST (3 to 3-1/2 pounds)
1/4 Teaspoon salt optional
1/8 Teaspoon black pepper
1/4 Teaspoon paprika
2 Tablespoons margarine divided
1/2 Pound fresh mushrooms sliced or quartered
2 Tablespoons flour
1 Cup chicken broth
1/4 Cup sherry
1/4 Teaspoon dried rosemary crumbled


Sprinkle turkey breast with salt, pepper and paprika. Over medium
heat, melt 1 tablespoon margarine in dutch oven large enough to hold
breast. Brown breast on both sides. Remove from pan.
Heat remaining margarine in pan and saute mushrooms 1 minute.
Sprinkle flour over mushrooms, stirring constantly. Remove from heat
and stir in broth, sherry and crumbled rosemary. Return to medium-
high heat and cook until thickened.
Return turkey breast to pan, spoon sauce over and cover. Cook on low
heat for 35 to 45 minutes or until juices run clear when pierced to
the bone with a fork. Remove turkey to platter and slice. To serve,
adjust seasonings in sauce to taste, and serve over turkey. * Your
meat clerk can cut a fresh or frozen breast in half upon your
request.

Turkey Breast with Southwestern Cornbread Dressing

Servings: 12

In large bowl combine cornbread, muffins, chilies, red pepper, pine
nuts, cilantro, parsley, basil, thyme, and oregano; set aside.
In large skillet over medium-high heat, saute turkey sausage, celery
and onion 8 to 10 minutes or until sausage is no longer pink and
vegetables are tender. Combine turkey mixture with cornbread mixture.
Add broth or water if mixture is too dry; set aside.
Loosen skin on both sides of turkey breast, being careful not to tear
skin, leaving it connected at breast bone. Spread 1 tablespoon garlic
under loosened skin over each breast half. Repeat procedure,
spreading 1/4 cup cilantro over each breast half.
Place turkey in 13-X 9-X 2-inch roasting pan, lightly coated with
vegetable cooking spray. Spoon half of stuffing mixture under breast
cavity. Spoon remaining stuffing into 2-quart casserole, lightly
coated with vegetable cooking spray; set aside. Roast turkey breast,
uncovered, at 325 degrees F. 2 to 2-1/2 hours or until meat
thermometer registers 170 degrees F. in deepest portion of breast.
Bake remaining stuffing uncovered along with turkey breast during
last 45 minutes.

Turkey and Dressing

1 turkey 1 large pan cooked cornbread
2 cups fine white bread crumbs 2 cups diced celery
3 cups diced onion Canola oil
6 raw eggs 3 cans cream of chicken soup
2 cans cream of mushroom soup 6 boiled eggs
1 can cream of celery soup 1 tbs. garlic powder
1 tbs. Greek seasoning (or your favorite) 1-2 tbs. sugar
1 tsp. salt 1 tsp. black pepper
Turkey or chicken broth


You can either smoke the turkey or bake in the oven. To bake turkey
(about 15 pounds). Bake according to size of turkey. Instructions
are normally on the turkey. Thaw turkey, remove giblets, & wash well.
Line large pan with foil. Salt and pepper inside of turkey. Grease
outside of turkey with Canola oil. Sprinkle outside of turkey with
salt, pepper & garlic powder. Wrap tightly in foil. Bake in
preheated 375° oven for about 3 to 4 hours. Baste every 45
minutes. For dressing, cook a large pan of cornbread. Chop celery &
onions & sauté in a small amount of Canola oil until tender. You
can decrease the amount of celery & onions according to your taste.
We like a lot of celery & onion. Boil 6 eggs, cool, peel & chop.
Crumble the cooked cornbread in an extra large pan. Add sautéed
vegetables, raw eggs, & chopped boiled eggs, white bread crumbs,
soups, garlic powder, Greek seasoning, salt, pepper, & sugar. If you
like sage, add some. Add broth to make the dressing to desired
consistency. I like mine a little thicker than cornbread batter
mixture. Pour into a 4 or 5 in. deep baking pan & bake in preheated
350° oven until dressing is firm & lightly browned (approximately 1
hour). Baking the dressing in a deeper pan keeps the dressing from
becoming too dry while baking.

Giblet Gravy

Giblets from turkey 4 boiled eggs
2-3 drops of yellow food coloring, optional 2 cans cream of chicken
soup
3 cups chicken broth 1 can cream of mushroom soup
1/4 cup cornstarch 1 cup chicken broth
1 cup unbaked dressing mixture 1 tsp. salt
1/2 tsp. black pepper

In saucepan, cover giblets with water & boil until well done (about
1 hour). You can purchase extra giblets if desired. Remove giblets,
cool & chop. Boil eggs & chop. Add 2-3 drops yellow food coloring
to broth. Add soups, salt and pepper. Bring to a boil. Combine
cornstarch to about 1 cup of broth & mix until smooth. Slowly add
to boiling broth, stirring constantly until smooth. Add chopped
eggs, chopped giblets, & 1 cup of dressing mixture. Simmer until
gravy is desired thickness. More broth may be added if needed. Serve
over cooked dressing.

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Thanksgiving Recipes



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