Thanksgiving day celebrates the art of giving thanks through grateful acknowledgment of benefits or favours, especially to God. Often enjoyed by spending time with loved ones and enjoying good food. We have put together a digital photo-book of some wonderful recipes. With a few additional tips and tricks to ensure you have a memorable Thanksgiving meal.
Tom Jenen "Green Bean Casserole" was a staple of every Thanksgiving meal in my area of the United States when I was growing up. Sure, it was bland, and yes, the consistency was of chunky glue, but the excuse to eat the fried onions on top was too much to resist.
Memories Editor A salad is a perfect accompaniment to any meal, this one is very easy and simple to make. Add in some goats cheese for added flavour too.
Memories Editor Turkey stuffing, with enough for a twenty pound turkey. Already making us hungry.
Memories Editor Terrific Turkey Dressing for a memorable meal.
Rachael Cairns I had this Brussels sprouts gratin a few years ago at my cousin's house in CA and it was life changing! Even if you are not a fan of the vegetable, I have a feeling this dish could change your mind. The perfect side dish for Thanksgiving. https://www.onceuponachef.com/recipes/brussels-sprouts-gratin.html
Memories Editor Potato Casserole, a great dish to add as a side with your Turkey. The best part, all you have to do is pop it in the oven.
Memories Editor Another fabulous find for a tasty Pumpkin Pie recipe.
Memories Editor Absolutely adore this table setting, if only we could replicate it! Love the fall centre piece and the stunning location.
Memories Editor Congealed Waldorf Salad Ingredients 1 package apple Jell-O 2 cups hot water 1 teaspoon lemon juice 1 cup diced apple 1/2 cup walnuts 1/2 cup dates 1 tablespoon orange peel Method Dissolve gelatine in hot water, add lemon juice, chill until the consistency of unbeaten egg white. Fold in remaining ingredients, chill until firm.
Memories Editor Delicious Pumpkin Pie recipe, a must try.
Imogen Griffiths This Truffle Roast Turkey looks like an interesting and delicious twist on a traditional staple. https://www.delicious.com.au/recipes/truffle-roast-turkey/ej6jmo3a
Memories Editor Sarah from Ontario, Canada said this Cornbread recipe is perfect for her little ones and a great side!
Memories Editor Turkey made to perfection: 1 cup butter, melted Salt, pepper Gravy (Below) 1. Remove giblets and neck from turkey; wash;set aside. Wash turkey, inside and out; pat dry with paper towels. Remove and discard excess fat. Make dressing. Preheat oven to 325F. 2. Spoon some dressing into neck cavity. Bring skin of neck over back; fasten with poultry pin. Spoon remaining dressing into body cavity; do not pack. Insert 4 or 5 poultry pins at regular intervals; lace cavity closed with twine. Bend wing tips under body. Tie ends of legs together. Insert meat thermometer in inside of thigh, at thickets part. 3. Place turkey on rack in shallow roasting pan. Brush with some butter; sprinkle with salt and pepper. Roast, uncovered and brushing occasionally with remaining butter and pan drippings (when turkey begins to turn golden, cover loosely with foil), about 4 1/2 hours, or until thermometer registers 185F (leg joint moves freely). Place turkey on heated platter. Remove twine and pins. Let stand 20 minutes. Makes 14 servings. Gravy: Place giblets (except liver), neck, 3 cups water, 1 celery stalk ( cut up), 1 onion (quartered), 1 pared carrot, 1 teaspoon salt, 4 whole black peppers, and bay leaf in 2-quart saucepan. Bring to boiling; reduce heat; simmer, covered 2 1/2 hours. Add liver; simmer 15 minutes. Discard neck. Remove giblets; chop coarsely. Strain broth; press vegetables through sieve. Measure; add undiluted, canned chicken broth to make 2 1/2 cups. Pour drippings into 1-cup measure; skim fat. Return 1/2 cup drippings to roasting pan. Stir in 1/2 cup flour until smooth. Stir over low heat to brown flour slightly. Remove from heat; stir in broth. Bring to boiling, stirring; reduce heat; simmer; stir 5 minutes, until thickened. Add giblets; simmer 5 minutes.
Memories Editor Lauren from San Antonio, California recommends this AMAZING Cornbread! Ingredients: 1 cup sour milk 1/2 teaspoon soda 1/2 teaspoon salt 2 tablespoons baking powder 1 egg Meal to make medium batter Method: Cook in hot oven { 400 ~ 425-degrees}.
Imogen Griffiths Celery and Apple Salad - It's all about the sides! https://www.splendidtable.org/story/2015/11/06/celery-and-apple-salad
H O Herb and Fennel Stuffing My favourite stuffing recipe. https://www.bonappetit.com/recipe/classic-herb-and-fennel-stuffing
H O The BEST leftover Turkey sandwich recipe. You can find the method in the link below. https://www.bonappetit.com/recipe/french-toast-turkey-sandwich
Memories Editor Tried a new pumpkin pie recipe this year, very tasty. Even got the kids to try it, can't wait to make it again this year.
Imogen Griffiths Last year's table inspiration.
Imogen Griffiths Looking to impress without a huge amount of effort? This easy whole herb-roasted cauliflower is a crowd pleaser and takes 5 minutes of prep :) https://www.splendidtable.org/story/2015/11/06/whole-herb-roasted-cauliflower
Phil Beastall I can’t wait to make this with my kids again. Super simple but delicious 🤤🤤🤤 Recipe link: https://www.tasteofhome.com/recipes/thanksgiving-cake/
Emily Ferrier My secret recipe to my yummy Turkey stuffing. It is super easy to make and brings the whole family together.
Memories Editor Vegetable Soup (entree): Ingredients 1 pound lean beef, cubed 2 tablespoon butter or margarine 2 pounds marrow bone, cracked 1 bay leaf 1/2 cup celery leaves 4 sprigs parsley 2 teaspoons salt 6 peppercorns 1 carrot, pared and sliced 1 onion, sliced 4 quarts water 1 cup diced carrots 2 large onions, chopped (2 cups) 1 cup diced celery 3 stalks leek, sliced 1/2 package frozen pear or lima beans 2 cans (1 pound, 3 ounces each) tomatoes 1 teaspoon salt 2 tablespoons chopped parsley Method Brown meat in butter in a large heavy pot or kettle. Add bones, bay leaf, celery leaves, parsley, salt, peppercorns, sliced carrots, onions, and water. Cover; heat until water boils; remove scum from the top. Reduce heat; simmer 1 1/2 to 2 hours. Strain stock; reserve meat; skim fat from stock or refrigerate overnight, then remove the firm layer of fat. Heat soup to boiling; add diced carrots, chopped onions, celery, leek, potatoes, peas or lima beans, tomatoes, salt, and reserved meat. Reduce heat, simmer gently 30 minutes or until vegetables are tender; add parsley. Makes 6-8 servings; may be frozen. Preparation time: 25 minutes Cooking time: 2 hours, 45 minutes
Memories Editor Some beautiful table decor inspiration, I love the pumpkins as the centre piece. The whole vibe is very warm and nostalgic, will definitely be borrowing some ideas from here.
Anna Matthews I love this cranberry bread, it tastes amazing with our roast turkey.
Akil Wingate I am not much of a cook, but I can make a mean Pumpkin Pie :) INGREDIENTS For the Crust 10 oz. gingersnap cookies (about 45 cookies) 1/4 c. packed dark brown sugar 1/2 tsp. kosher salt 1/4 tsp. ground ginger 5 tbsp. unsalted butter, melted For the Filling 3/4 c. granulated sugar 1/2 tsp. kosher salt Pinch ground cloves 1/2 tsp. ground cinnamon 3/4 tsp. ground ginger 1 (15-ounce) can pure pumpkin 1 1/4 c. half-and-half 2 large eggs, lightly beaten 2 tsp. grated fresh ginger Sweetened whipped cream, for serving Chopped candied ginger, for garnish. DIRECTIONS 1. Make the crust: Preheat oven to 375°F. Process gingersnaps in a food processor until fine crumbs form, 20 to 25 seconds. Add brown sugar, salt, and ground ginger; pulse to combine, 5 or 6 times. Add butter and pulse until combined, 10 to 12 times. Press in bottom and up sides of a 9-inch deep-dish pie plate. Freeze 30 minutes. Bake until dry to the touch and fragrant, 12 to 14 minutes. Cool completely on a wire rack. 2. Make the filling: Reduce oven temperature to 350°F. Whisk together granulated sugar, salt, cloves, cinnamon, and ground ginger in a bowl until combined. Whisk in pumpkin, half-and-half, eggs, and fresh ginger just until combined. Pour into prepared crust. 3. Bake until filling is set (it may jiggle slightly in very center), shielding crust with foil after 30 minutes to prevent excessive browning, 60 to 70 minutes. Cool completely on a wire rack. Serve at room temperature or chilled, topped with whipped cream and candied ginger. Enjoy!
H O Seriously good gravy Ingredients 8–10 SERVINGS 3 lb. turkey and/or chicken wings, flats and drumettes separated 4 Tbsp. extra-virgin olive oil, divided 2 heads of garlic, cut in half crosswise 2 large shallots, unpeeled, halved 1 4" piece ginger, scrubbed, thickly sliced 4 oz. crimini, shiitake, or white button mushrooms, torn into large pieces 2 tsp. black peppercorns, lightly crushed 6 Tbsp. all-purpose flour 4 Tbsp. unsalted butter, room temperature ½ cup amontillado sherry Handful of parsley or parsley stems 6 cups turkey stock or low-sodium chicken broth, warmed 2 tsp. sherry vinegar or red wine vinegar 1 tsp. MSG Kosher salt, freshly ground pepper (optional) Preparation Step 1 Preheat oven to 450°. Toss wings in a large cast-iron skillet with 2 Tbsp. oil until coated. Roast, tossing halfway through, until golden brown and starting to crisp, 25–35 minutes. Step 2 Remove wings from oven and add garlic, shallots, ginger, mushrooms, peppercorns, and remaining 2 Tbsp. oil to pan; toss to coat. Return to oven and roast, tossing halfway through, until wings are deeply browned and crisp and vegetables are browned, 30–40 minutes more. Step 3 Meanwhile, mash together flour and butter in a small bowl with your fingers or a fork until homogenous. Set beurre manié aside. Step 4 Remove skillet from oven and set on stovetop over medium-high heat. Add sherry and cook, stirring and scraping up any browned bits with a wooden spoon, until sherry is almost completely reduced, about 2 minutes. Step 5 Scrape wings and aromatics into a medium pot and add parsley and stock. Bring to a low simmer over medium-high heat. Reduce heat and simmer gently, skimming fat from surface occasionally and turning wings so both sides get a chance to be submerged, until liquid is flavorful, mahogany in color, and reduced by about one-third, 30–40 minutes. Step 6 Fish out wings; discard. Pour mixture through a fine-mesh sieve into a large measuring glass; discard solids. Rinse out pot and pour turkey mixture back in. Bring to a simmer over medium. Whisking constantly, add reserved beurre manié and whisk until completely incorporated. Simmer, whisking often and skimming any foam from surface, until gravy is thick enough to coat a spoon, 6–8 minutes. Remove from heat and whisk in vinegar and MSG. Taste gravy and season with salt and pepper if desired. Step 7 Do Ahead: Gravy (without vinegar and MSG) can be made 5 days ahead. Let cool, then cover and chill. Reheat over medium until simmering, then add vinegar and MSG.
Imogen Griffiths Green Beans with Walnuts - beautiful, crunchy, bright and colourful. https://www.delicious.com.au/recipes/green-beans-walnuts/16f2283c-0929-4620-b996-bf047334c62d?current_section=recipes&r=entertaining/menus/ultimatethanksgivingmenu&c=697ed499-3496-474b-ae65-c5cc4d0dedad/the%20ultimate%20thanksgiving%20menu
Imogen Griffiths Looking forward to making these with the kids this Thanksgiving! https://www.yourcupofcake.com/turkey-cupcakes-thanksgiving-cupcake-decorating/