You have heard about Thanksgiving and the huge meal that is consumed on that day.
Now you want to try to cook a Thanksgiving meal for your family.
But where to start? The best place to start is with the turkey and dressing (also known as stuffing). The best place to end is with a full stomach
and a bowl of Thanksgiving pudding with ice cream on top.
Here are some recipes that will help you create a perfect Thanksgiving meal. There is a recipe for herbed turkey, bacon dressing and thanksgiving pudding.
Follow the directions and if all goes according to plan, you and your family will soon be enjoying a home-cooked Thanksgiving meal like those that Americans
have been enjoying since 1863.
- 1 (10 lb.) turkey
- 2 tbsp. dried parsley
- 1 tbsp. rubbed sage
- 1 tsp. marjoram
- 1 tsp. thyme
- 1 tsp. savory
- 1/2 tsp. rosemary
- 1 tbsp. flour
Rinse turkey and dry.
Combine parsley and next 5 ingredients in blender; process 1 minute.
Sprinkle cavity and outside of turkey with herb mixture.
Shake flour into large cooking bag; place in large roasting dish at least 2 inches deep.
Place turkey into bag. Insert meat thermometer.
Bake at 325 degrees until thermometer reaches 185 degrees.
Remove from oven and slit bag open.
Remove turkey and let stand 15 minutes before carving.
Serve with dressing. Yield 10 to 12 servings.
Thanksgiving Bacon Stuffing
- 1 pound bacon, cut into 1/2-inch pieces
- 1/2 cup butter
- 1 cup finely chopped onion
- 1 cup chopped celery
- 2 tablespoons poultry seasoning
- 2 loaves day-old white bread, torn into small pieces
- 2 eggs, beaten
Preheat oven to 400 degrees F (200 degrees C).
Place bacon in a large skillet and cook over medium-high heat until cooked
through but still slightly soft, 5 to 10 minutes.
Drain the bacon slices on paper towels, retaining bacon drippings in the skillet.
Melt butter in a separate skillet over medium-high heat; saute onion and celery until softened, about 5 minutes.
Stir bacon and poultry seasoning into onion mixture.
Mix onion-bacon mixture and bread pieces together in a large bowl; fold in eggs.
Spoon bread mixture into muffin cups. Bake in the preheated oven until tops are crispy, about 25 minutes.
- 3 cups milk
- 3/4 cup yellow cornmeal
- 1 1/4 cups molasses
- 1/4 cup flour
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. salt
- 1 egg, lightly beaten
- Vanilla ice cream
Heat oven to 350 degrees. Butter an 8 inch × 8 inch baking dish with 1 tsp. of the butter; set aside.
Put 2 cups of the milk and 2 cups hot water into a medium pot and bring just to a boil.
Slowly pour in cornmeal while whisking constantly. Reduce heat to medium and cook, whisking
constantly, until very thick, 12 to 14 minutes. Remove from heat and whisk in remaining butter.
Set cornmeal mixture aside.
Whisk together molasses, flour, cinnamon, ginger, salt, and egg in a large bowl.
Pour molasses mixture into cornmeal mixture while whisking constantly; transfer to prepared baking dish.
Pour remaining milk evenly over batter and bake, rotating once, until pudding is set but still soft and
a skin has formed over the top, about 1 hour. (If pudding gets too dark while baking, tent with foil.)
Set pudding aside to let cool to room temperature.
Spoon pudding into bowls and top with scoops of vanilla ice cream.
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