Three Thanksgiving Recipes Apart from Turkey
Image source: GalleryHip
Thanksgiving will be here two weeks from now! I’ve already invited some relatives of mine from another town and they happily said that they’re joinging Thanksgiving dinner I’m organizing with my daughter. You see, she’s been of great help lately.
I’ve been teaching her how to cook and asking her to aid me in the kitchen to prepare her for what we’re going to whip up for the big dinner. Aside from the ever-present turkey, we’re thinking of the following food items below. I’ve also included the recipes in case you want to whip some up yourself!
Pecan Pie
Image source: Wikipedia
Ingredients
- 1 1/2 cup pecan pieces
- 3 large eggs
- 1 cup brown sugar
- 3/4 cup corn syrup, light or dark
- 2 tablespoons butter, melted
- 2 teaspoons vanilla syrup
- 1/2 teaspoon salt
- 1 unbaked pie shell
Directions:
Place the pecans on a baking sheet in a single layer. Bake at 300-350° F for 10 minutes. Stir the eggs, brown sugar, corn syrup, butter, vanilla syrup, and salt together in one mix. After which, stir in pecans and pour the concoction into the pie shell. Bake at 350° F for an hour. Shield the pie with aluminum foil 20 minutes into baking.
Green Bean Casserole
Image source: Food and Thrift
Ingredients
- 1 cup of milk
- 6 cups green beans
- 1 can of mushroom soup
- 1/2 small onion, chopped
- 2 cups onion rings
Directions
Preheat the oven to 300-350° F. Combine milk, green beans, mushroom soup, chopped onions, and half a cup of onion rings in a medium casserole dish. Bake at 350° F for 25-30 minutes. Top with onion rings and then bake for another five minutes.
Cornbread Stuffing
Image source: Pillsbury.com
Ingredients
- 2 packs corn muffin mix
- 2 eggs
- 2/3 cup milk
- 3 tablespoons butter
- 1 apple, diced and peeled
- 2 cups chicken or turkey broth
- 1 teaspoon dried sage
- 1/2 teaspoon cinnamon
Directions
Combine cornbread muffin mix with eggs and milk and pour the mixture into a baking dish. Bake at 350-400° F for 20 minutes. Cube the cornbread and put the peieces back into the baking dish. Saute apples and onions in butter in a pan or skillet for eight minutes until tender. Add sage and cinnamon and then stir. Add the mixture and the broth to the cornbread. Put the cornbread back in the oven and bake for 25 minutes.
Those are essentially what we thought of cooking for now. I’m pretty open to other recipe suggestions, so if you have any, do let me know! And if you need more Thanksgiving recipe ideas for your dinner, check out this page.
crystalholcombe 