A Perfect Thanksgiving Dinner!
~Family Favorites & Traditional Recipes~

If You Are Attempting Your First Thanksgiving Dinner At Home, Then This Page Was Designed With You In Mind!
It is meant to provide you with Easy Recipes that are Simple to make as well as Tasty. There are also Other Recipe Links should you feel adventurous and want to go surfing for other Unique Entrees, Appetizers, or Desserts to serve with
Your Thanksgiving Dinner! Enjoy!

These are the Recipes I use to put together a Great Thanksgiving Feast for My Family~Feel Free to use the Entire Collection of Recipes to prepare Your Dinner, or just pick a few to try something different this Season. I'm sure You'll be Pleased!
Bon A Petite !

Tauna's Orange Holiday Stuffing

ingredients
2 packages Pepperidge Farm herb or sage stuffing mix
3 tablespoons finely grated orange rind
3 tablespoons sage
1/2 cup onion, finely chopped
1/2 cup celery, chopped
pepper to taste

Make stuffing according to directions. Add the orange rind, celery, and onion, mix thoroughly. Pepper to taste.
Makes enough to stuff a 20 lb Turkey.
To make "Traditional Stuffing" omit orange rind.

Roasted Turkey

ingredients & accessories needed~
1 large Turkey (14-25 lbs.)
1 large Reynold's Turkey Cooking Bag
1 stick butter
1 Tblsp Poultry Seasoning
1 Tblsp Flour
toothpicks
turkey baster

Remove extra parts (giblets) from the inside and neck of the turkey. (Set Aside) Wash Turkey thoroughly pat dry with a paper towel. Stuff inside cavity of Turkey with
"Tauna's Orange Stuffing" (above) and secure legs back into "leg brace". Do not overstuff, stuffing will swell as it cooks and absorbs the turkey juices. Stuff the neck cavity of the Turkey as well, and secure with toothpicks.
Rub surface of turkey skin with butter. Sprinkle top with poultry seasoning. Put 1 Tblsp of flour in Reynold's Turkey Bag and shake until all sides are coated. Place Turkey in bag and secure top of bag with included fastener. Put bagged Turkey in roasting pan.
Bake at 325 degrees for the time alloted according to the enclosed chart you received with your Reynold's Cooking Bag.
(I usually cook a 20 lb Turkey, at about 325 for 4-5 hours. If you find your turkey is getting done too soon, or vice versa, increase or decrease your heat by 25 degrees.)
Tips ~ Set your timer for one hour, at the end of the hour, open your bag, being careful not to get burned,(escaping steam is very hot) and baste your turkey thoroughly to prevent turkey skin from sticking to the bag. Replace fastener, and set timer for 1 hour again. Keep repeating this step until your turkey is done. (some turkey's come with a "built-in" meat thermometer, it will "Pop Out" when turkey is done) Or bake until the temperature reaches 185 degrees on a meat thermometer when inserted in the thigh. Make sure your thermometer does not touch the bone. Or you can test the temperature by inserting your meat thermometer in the center of the stuffing, it will read 165 degrees when your turkey is done cooking.
Pour off juices and set aside.
Let Turkey sit for 15 minutes before carving~
your juices will be retained in your turkey, and it won't "dry" out.
Giblets ~ Boil until thoroughly cooked. Can be chopped and added to gravy, for giblet gravy. Also, can be added to stuffing. Or, given to the favorite family pet, (which is what I do!)
The Pets think it's great, and they get to Celebrate Thanksgiving too!

Grandma Susie's Homemade Turkey Gravy

(Steve's Mother)

Ingredients
Turkey Drippings (with the fat skimmed off)
4 tblsp of Corn Starch
1 cup cold Water
salt & pepper to taste

Pour extra juices and drippings from turkey into a heat proof measuring cup~and skim off fat that rises to top (use your turkey baster for this)~put juices into gravy pan. (throw away fat)
Heat juices in pan on low heat on stove. Mix together corn starch and cold water. Slowly add corn starch mixture stirring slowly with a wire whisk until thoroughly mixed. Let cook on lowest heat stirring occasionally until thickened.
Let sit on warm setting until ready to serve.

Tauna's Fresh Whole Cranberry Sauce

Ingredients
1 package, 12 oz. of fresh cranberries
1 cup sugar
1 cup of water
1/4 cup of finely chopped pecans

In Saucepan mix water and sugar, stir to dissolve. Bring to a boil, add cranberries. Return to a boil, and reduce heat. Boil gently 10 minutes stirring occasionally. Remove from heat. Cool Completely to room temperature and refrigerate. Just before serving stir in pecans and serve.
(You may omit the pecans if you prefer)

Homemade Pumpkin Pie

Ingredients
2 eggs
1 can 16 ounces of pumpkin
3/4 cup of sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 2/3 cups of evaporated milk
2 Pillsbury Ready to Bake Pie Crusts

Heat oven to 425 degrees Prepare Pastry in two pie pans.
Beat eggs, slightly with hand mixer, then beat in all remaining ingredients. Place pastry lined pie plates on cookie sheets in middle of oven rack, and pour in filling. Bake 15 minutes.
After the first 15 minutes~Reduce oven temperature to 350 degrees. Bake until knife inserted in center comes out clean. 8-inch pies 35 minutes longer. 9-inch pies 45 minutes longer. Cool Completely on wire racks.
Refrigerate. Serve with Cool~Whip Lite.
(same great taste, but less fat & calories)
Makes 2 pies

Tauna's Deviled Eggs

Ingredients
8 eggs
pickle relish
approximately 1/4 cup mayonnaise (I use Miracle-Whip Lite)
1/2 teaspoon sugar
1 tblsp yellow mustard
Paprika
salt and/or pepper to taste

Put eggs in cold salted water in saucepan. (If you salt the water, your eggs will peel easier) Put on low heat until boiling, bring to low rolling boil, and boil for a full 10 minutes. Remove from heat and run cold water over eggs until cool enough to touch.
Crack and Peel all eggs. Slice in half and remove yellow centers. (save the white halves and arrange on a dish) In small bowl, mash yellow centers with a fork until crumbly. Add desired amount of pickle relish, sugar, and yellow mustard. Mix in just enough mayonnaise for a smoothe, yet not runny consistency.
Take yellow mixture by spoonfuls and fill white halves. Sprinkle with Paprika. Refrigerate. Serve Cold.
Makes 16 Servings

George Washington Pumpkin Pie

or "Pilgrim's Baked Whole Pumpkin Pie"

Rumor Has it that this Dish was a Favorite of President George Washington! It was called a "Pie" in George's Day, and May have been the Forerunner of the Classic Pumpkin Pie which is used in the Holiday Celebrations of Our Times!

Ingredients one-4 to 6 pound pumpkin
6 eggs
2 cups whipping cream
1/2 cup brown sugar
2 teaspoon molasses
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground ginger
2 tblsp butter

Remove the top of the Pumpkin and scrape out the seeds and membranes as though you were making a jack-o'lantern.
Mix the remaining ingredients together except the butter and pour into the pumpkin. Top with the butter, put the lid of the pumpkin in place, and place in a large baking dish.
Bake at 350 degrees for 1 to 1+1/2 hours, until the mixture has set.
Serve from the pumpkin at the table, scraping a little of the pumpkin flesh to accompany each serving.
Makes approximately 6 to 8 Servings

For My Thanksgiving Dinner, I also sometimes serve "Homemade Potato Dinner Rolls", "Grandpa Bud's Holiday Jello Salad", "Tauna's Bread Pudding" & "Tauna's Brandied Pecan Pie"!

For Those Recipes, and More Side Dishes to Serve with Your Holiday Dinner,
Visit My Recipe Site~

For Other Great Holiday Recipes Visit Tauna's Kitchen

I Hope You Enjoy Our "Perfect Thanksgiving Dinner" Recipes! Have a Delicious and Happy Thanksgiving!
From Our House To Yours~Happy Holidays!
~Tauna

Please Remember to
"Count Your Many Blessings!"

Also Visit My Business Site at~





  
  

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Changes last made on: Tue Aug 24 1999

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A Perfect Thanksgiving Dinner! ~Family Favorites & Traditional Recipes~