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***Official Thanksgiving Recipe Thread***

ICWestfan

HR Legend
May 26, 2005
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@Swagsurfers thread got me thinking if you like to share a recipe that may interest someone, post it here.

I'll start...TBW's (no pic) Broccoli salad, one of our staples....

Head of Broccoli, shredded or picked apart or cut up
1/2 cup chopped Red Onion
1 LB bacon cooked and diced
1 cup sunflower seeds
3/4 cup raisins
1 cup Miracle whip
1/2 cup sugar
2TBL Red wine vinegar

Mix salad ingredients together and refrigerate. Mix dreesing ingredients together 15 minutes before serving and apply.

This is simple, and delicious, and you can add Cauliflower if you want.
 
@Swagsurfers thread got me thinking if you like to share a recipe that may interest someone, post it here.

I'll start...TBW's (no pic) Broccoli salad, one of our staples....

Head of Broccoli, shredded or picked apart or cut up
1/2 cup chopped Red Onion
1 LB bacon cooked and diced
1 cup sunflower seeds
3/4 cup raisins
1 cup Miracle whip
1/2 cup sugar
2TBL Red wine vinegar

Mix salad ingredients together and refrigerate. Mix dreesing ingredients together 15 minutes before serving and apply.

This is simple, and delicious, and you can add Cauliflower if you want.

We call that, "Broccoli Bliss".
 
Here’s my mom and dad’s dressing recipe… it’s very good


Ingredients:
Jiffy mix
Eggs
Chicken thighs
Stuffing bread
Onions
Celery
Green peppers
Poultry seasoning
Salt
Pepper
Chicken broth

Make 4 boxes of jiffy mix according to directions. Let cool.
I boil about 6 chicken thighs. I pulled the skin off after it’s done and debone it.
Sauté chopped onions, celery and green peppers (optional)in butter until soft.
Shred the chicken.
Mix equal amounts of stuffing bread and cornbread in a big bowl.
Add the vegetables, chicken, and poultry seasoning, salt and pepper. Add the chicken broth until it is the consistency of thick pudding. Pour it into a baking bag in a medium roaster. Bake for about 1 1/2-2 hours or until brown on the edges. Put water under the baking bag to prevent sticking to the roaster.
 
Sweet Potato Pound Cake:

Preheat the oven to 325.

Mix the dry items together first and put to the side.
3 C of flour
2 T of baking powder
1/2 T of baking soda
2 T of cinnamon
1 T of nutmeg
1/4 T of salt

In the mixer.
2 sticks of room temperature butter
1 1/2 C of granulated sugar
1/2 of packed brown sugar
1 T of vanilla
Blend until light and fluffy
Put in 2 cups of mashed sweet potatoes. Precooked from a can is fine, too.
4 eggs at room temperature
Blend until incorporated.

Fold in the dry ingredients.

Fill two bread pans and top with pecans.
Bake for 70-80 minutes.
 
Egg noodles
4 eggs
3 1/2 C sifted flour
1 tsp salt
1 tbsp water

Mix everything in stand mixer. Add additional water 1 tbsp at a time if needed. Divide into 4 equal pieces and roll to desired thickness and cut to width. Let dry for 1-2 hours
Boil in a couple cups of chicken stock until tender.

My favorite Thanksgiving side dish.
 
Cream of peanut soup — keeps em at bay while waiting for turkey to cook, and awesome with cold turkey sandwiches the next day:

Boil 2 chopped carrots and one chopped onion in 1 qt chicken broth til veggies are soft. Purée.

Add 1 cup heavy cream, 1 cup peanut butter, and 1/4 cup crushed peanuts.

Serve warm with Tabasco.
 
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