Cranberry Orange Dipping Sauce

Do you have turkey left over from Thanksgiving Dinner or Supper? This sauce is an awesome addition to those turkey and dressing sandwiches or just a plain turkey sandwich! It is also a great for a glaze on a pork loin or turkey.  

3 tsp cornstarch
3 tsp packed brown sugar
1/2 cup orange juice
1 (16 oz) can whole berry cranberry sauce*
2 dashes of ground cinnamon
1 dash nutmeg

In a cold heavy saucepan, combine the cornstarch, brown sugar and orange juice until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened, Remove from the heat; stir in the cranberry sauce and cinnamon until blended. Cover and refrigerate. Serve cold.
*Use jellied if you prefer a smooth sauce.

Southern Spoon Bread with Apple Butter

I thought, to celebrate Thanksgiving, I would post a very old recipe that was my Grandmama Elliott and Great-Uncle Perry's favorite. It's very old and very basic. Something that could be made on the farm out of items on hand. Probably part of some of the oldest Thanksgivings in the south...

1 cup Yellow Cornmeal
1 ½ t Baking Powder
½ t salt
2 Eggs, beaten
3 T Butter, melted
2 ¼ cups Milk

Stir dry ingredients together. In a greased one quart casserole pour eggs and butter. In a medium-sized pan heat milk to a boil. Stir to avoid scorching. As it starts to boil, sprinkle in the dry ingredients, stirring vigorously with a wooden spoon. Cook and stir for 2 to 3 minutes as it thickens. Mix with eggs in casserole. Bake at 425 for 45 minutes. Serve from casserole with a spoon. Eat with a fork!

And what better condiment to go with this than Good Old Fashioned Apple Butter!

Ham and Cheese Biscuit Pockets

Do you serve appetizers with your Thanksgiving Feast? Or does the food stand alone? Well, if you do, these might just be the thing... maybe even serve them instead of rolls or other bread.

2oz cream cheese
1 tbsp Mayo
1 tsp mustard
4 slices turkey or ham, chopped
1/4 c mozzarella cheese or sharp cheddar
1 can biscuit dough, flaky layer style

Preheat oven to 400 degrees. Mix cream cheese, mayo and mustard. Add meat and mozzarella cheese. Mix well. Pull apart each biscuit into two halves. Place 1 tsp mix in the center of one half and cover with the other half. Press edges together very well. Place on ungreased baking dish. Coat with mixture of melted butter and garlic salt. Bake 10 to 12 minutes or until golden brown.

Watergate Salad

Remember that 'green stuff' on your Grandmother's Holiday Table?

This is it!

 

1 can (20 oz.) Crushed Pineapple, in juice, undrained

1 pkg.  (3.4 oz.) Pistachio Flavor Instant Pudding

1 cup Miniature Marshmallows

1/2 cup  chopped Pecans

1-1/2 cups thawed Cool Whip

 

Mix first 4 ingredients in large bowl until well blended. Stir in Cool Whip. Refrigerate for 1 hour

Stuffed Cranberry Sauce

Here's a new idea for that big can shaped blob of cranberry sauce!

8oz Cream Cheese, softened
2 tbsp Mayo
1/4 c Pecans, chopped
1 (16oz) Cranberry Sauce (jellied), chilled

Slice cranberry sauce 1/4" thick. Mix the other ingredients. Spread on a slice and top with another slice.

Broccoli Casserole

Here's another good side dish for Thanksgiving!

2 cups cooked white rice

5 tablespoons margarine
1 cup chopped onions
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 (10.75 ounce) can condensed cream of mushroom soup
8 oz Velveeta

Preheat oven to 350 degrees F.
Melt margarine in a medium skillet over medium heat. Saute onions until tender. In a 2 quart casserole dish combine onions, cooked rice, broccoli, mushroom soup and cheese; mix well.
Bake in preheated oven for 35 minutes.

Cornbread Dressing

This is very basic. You can add or remove veggies or the eggs. You can also add 1 t poultry seasoning. I don't use it because sage causes a heartburn problem in my family, but you can add it if you like!

2 (8.5 ounce) pkgs Jiffy corn bread mix
1 onion, diced
1 clove garlic, minced
1 bunch celery, chopped
6 hard-cooked eggs, chopped
2 (14 ounce) cans chicken broth
2 cups turkey stock
salt and pepper to taste

1. Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees.
2. Saute the onion and celery in 1/4 cup butter.
3. In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt and pepper.
4. Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
5. Place stuffing into a casserole dish. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees.