Turkey Recipes
How to Stuff a Turkey
Thawing Times for a Turkey
Ham/Glaze Recipes
Pumpkin /Dressing Recipes
Sweet Potato/Yam Recipes
Jello Recipes

How Long Should I Thaw a Frozen Turkey?

Source: USDA

All Simple and Easy Cooking Recipes Thanksgiving Recipes

2 Turkey drumsticks
4 stalks celery
3 med. onions
2 tbsp. black pepper
Lowery seasoning salt
3 med. green peppers
2 tbsp. salt
Self-rising cornmeal
Self-rising flour
4 tbsp. butter (Crockery Shed Spread)
1/2 c. Miracle Whip
2 tbsp. garlic powder
1 doz. unsalted crackers
4 eggs
1/2 c. sugar

Bring to boil turkey drumsticks, 2 celery sticks (diced), 1 onion, 1 bell pepper, 1/2 tablespoon garlic powder, Lowry seasoning and black pepper. Cook over heat until meat well done. Preheat oven to 400 degrees. Grease pan with butter. Mix cornmeal and flour into large mixing bowl 1/2 cup sugar, 2 tablespoons salt and 1/2 cup butter. Pour mixture into medium pan and bake for 30-40 minutes or until golden brown. Test with fork or toothpick. Once completed, set aside to cool. Cut into squares and crumble into large mixing bowl along with 1 dozen of unsalted crackers. Remove turkey drumsticks from heat, drain broth into separate pot. Pour 1/2 of broth into bread crumbs, saturate completely. Reserve remaining broth for basting dressing throughout the cooking (baking) process. Add fresh season salt, Miracle Whip, 1 medium chopped onion, chopped celery and bell pepper (chopped finely) to cornbread mixture. Add 1 tablespoon butter. Sauté new cornbread mixture over medium high for 15 minutes. Pour into greased pan and bake 15-30 minutes. Use reserved turkey broth for basting every 10 minutes to keep moist. Bake until dressing in golden brown. Serves 20 people.

If you don't have much time, you may want to bake your stuffing in a greased, covered casserole during the last hour while the turkey roasts. An unstuffed turkey takes less time to cook than one that is stuffed.
Although it may seem like a good idea to save time by stuffing your turkey in advance, that's inviting trouble. Harmful bacteria can multiply in the stuffing and cause foodborne illness. Stuff the turkey just before you're ready to roast it.

Spoon your stuffing into the bird loosely so there's room for it to expand as it cooks. You can fit one to two cups of stuffing for every pound of meat.
Source: USDA

More Turkey and Leftover Turkey Recipes

1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. raspberry Jello
1 c. boiling water
4 c. fresh cranberries

Dissolve Jello and sugar in boiling water. Add cranberries and cook until they pop. Let cool. Pour into mold and chill until firm.

2 1/2 c. sifted flour
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
Pinch nutmeg
1/2 tsp. salt
1/2 c. butter, softened
1 1/2 c. sugar
3 eggs
1 c. plain yogurt
1/2 c. pumpkin
1 c. chopped walnuts

Grease and flour 9 inch tube pan. Combine and set aside first 5 ingredients. Beat butter until fluffy. Gradually beat in sugar. Add eggs individually. Beat well, low speed. Beat in half of flour mixture, yogurt, and pumpkin. Add remainder of flour mixture. Beat until smooth. Stir in nuts. Bake at preheated 325 degrees, for 1 hour 15 minutes. Can top with cream cheese frosting, if desired.

1 (16 oz.) can crushed pineapple, well drained
12 graham crackers, broken into pieces
2 eggs, well beaten
1 c. sugar
1 c. brown sugar
1 stick butter, melted
1/2 c. evaporated milk
Line baking dish with pineapple; cover with graham crackers. Mix remaining ingredients; pour over graham crackers. Bake at 350 degrees. Yield: 6 servings.

1 (6 oz.) pkg. orange Jello
1 can whole cranberries
1/2 can applesauce

Mix Jello according to directions; when partially jelled, empty the cranberries and applesauce into the Jello and stir lightly until folded in. Chill until completely set.

Thanksgiving Sweet Potato Soufflé

3 c. cooked sweet potatoes (NOT canned)
1 c. sugar
1/2 tsp. salt
2 eggs
1/3 stick margarine
1/2 c. milk
1 tsp. vanilla

TOPPING:

1 c. brown sugar
1/3 c. flour
1 c. chopped nuts (pecan works great!)
1/3 stick margarine

Peel potatoes, slice and cook in water until tender. Beat with electric mixer until smooth. Add margarine, sugar, salt, eggs, milk and vanilla. Mix well (it looks thin). Pour into a greased casserole dish and bake at 400 degrees for 35 minutes or until it looks firm. Mix topping ingredients and put on potatoes. Bake 10 minutes or until brown.
Print this Recipe

>>>>>>More Sweet Potato Recipes

4 c. cranberries
2 oranges
1 1/2 c. sugar

Wash cranberries and oranges. Cut oranges into quarters and core. Put cranberries and oranges through a food processor or blender. Add sugar and mix well. This is best if made at least 2 days before Thanksgiving.

1 (16 oz.) can pumpkin
3 eggs
3/4 c. vegetable oil
1/2 c. water
2 3/4 c. flour
2 1/4 c. sugar
1 1/2 tsp. baking soda
1 1/4 tsp. salt
3/4 tsp. nutmeg
1/2 tsp. cloves
1 1/2 tsp. cinnamon
1/2 c. chopped nuts
1 c. raisins (optional)

Beat together eggs, pumpkin, vegetable oil and water. Add dry ingredients. Mix well. Stir in chopped nuts. Bake in greased and floured tube pan for 1 hour or until done at 350 degrees.

Preheat oven to 350 degrees. Makes three loaves. Beat these together: 1 1/2 c. pumpkin 3/4 c. vegetable oil Then add: 2 1/2 c. flour 2 c. sugar 1 1/2 tsp. baking soda 1 1/4 tsp. salt 3/4 tsp. nutmeg 3/4 tsp. cinnamon 1 c. nuts, chopped 1 c. raisins, if desired Mix until all ingredients are thoroughly moistened. Fill three ungreased 1 lb. coffee cans, 1/2 full. Bake at 350 degrees for 75 minutes. Cool, in the can for 15 minutes and remove from can. Wrap, while still warm, in aluminum foil. Refrigeration not necessary but won't hurt. Slice and place in toaster or microwave to warm.

1 c. graham cracker crumbs (about 20 sq.)
1/2 c. finely chopped pecans or walnuts
1/3 c. unsalted butter, melted
1/4 c. sugar

Use less if you wish to line the bottom of the pan only.

Filling:
4 (8 oz.) pkg. cream cheese, room temperature
6 eggs, room temperature
1 (15-16 oz.) can pumpkin
1 3/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt

Preheat oven to 325 degrees. In blender or food processor, grind graham crackers to fine crumbs. In a bowl, mix crumbs and remaining crust ingredients with a fork until well blended. Pour into a 9-10 inch springform pan. Using back of spoon, press crumbs onto bottom and up sides of pan to within 1 inch from top. Set aside. In a large bowl, beat the cream cheese at medium speed until smooth. Add remaining ingredients and beat at high speed for 2 minutes until slightly whipped. Pour into crumb-lined pan. Bake 1 hour and 30 minutes until lightly golden on top. Turn off oven and let cake stand in oven for 60 minutes. Remove cake from oven; cool completely and chill overnight before serving. Makes 16 servings.

2 c. sugar
1 1/2 c. oil
3 eggs
3 c. plain flour
1 tsp. salt
1 tsp. soda
1 tsp. vanilla
1 c. raisins
1 c. chopped pecans
1 c. flaked coconut
3 c. diced apples

Mix together sugar, oil and eggs. Then add dry ingredients. Add vanilla, raisins, nuts, coconut and apples. Pour into tube pan or bundt pan. Bake 1 1/2 hours on 325 degrees.

ICING:
1 c. milk
1 stick margarine
1 c. brown sugar

Put in saucepan and bring to a boil. Boil for 1 minute. Pour over hot cake.

1 pkg. Duncan Hines yellow cake mix
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. butter, softened
1/2 c. chopped nuts
1 can peach pie filling
1 can whole cranberry sauce
Vanilla ice cream

Preheat oven to 350 degrees. Combine cake mix, cinnamon, nutmeg in a bowl. Cut in butter with a pastry blender until crumbly. Stir in nuts and set aside. Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 inch pan. Sprinkle crumb mixture over fruit. Bake for 45 to 50 minutes or until golden brown. Serve with ice cream.

1 1/2 c. mashed, cooked sweet potatoes
1/2 c. applesauce
1/4 tsp. cinnamon
2 center-cut ham slices, 1/2 inch thick
1/4 c. bottled lemon juice
1/2 c. brown sugar

Combine potatoes, applesauce and cinnamon. Spoon over 1 ham slices. Place remaining slice over potato mixture. Bake at 325 degrees for 1 hour. Combine lemon juice, sugar and 2 tablespoons pan drippings. Baste ham well. Bake for 15 minutes. Slice to serve.
Yield: 4-6 servings.

10 homemade baked biscuits
2 to 3 c. yellow cornbread
1 loaf (1 lb.) white toasted bread
1 1/2 c. chopped onions
2 c. chopped celery
Salt and pepper to taste
1 c. chopped celery tops
1 tbsp. sage
1 tbsp. poultry seasoning
2 c. water
1 c. chicken bouillon or turkey drippings
2 eggs

Break breads into small pieces and put into a big pot. Set aside. Put all remaining ingredients, except sage, in a sauce pan. Let boil for 10 minutes or until celery and onions are tender, then pour over the broken bread and toss. If its not as moist as you like, add more liquid. Cool. Add eggs, mixing lightly. Place dressing in greased baking pan. Bake at 300 degrees for 30 minutes. If you like it extremely moist, pile the dressing higher in the pan. For drier dressing, spread it 2 inches thick in the pan.

1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. raspberry Jello
1 c. boiling water
4 c. fresh cranberries
Dissolve Jello and sugar in boiling water. Add cranberries and cook until they pop. Let cool. Pour into mold and chill until firm.

Pumpkin pie filling recipe
3/4 c. sifted all-purpose flour
1 tsp. baking powder
1 c. chopped walnuts, pecans, or almonds

Cream Cheese-Cranberry Filling
Preheat oven to 375 degrees. Grease a 15 x 10 x 1 inch jelly roll pan. Line with wax paper. Grease and flour the wax paper. Prepare favorite pumpkin pie filling recipe, adding sifted flour and baking powder. Pour into jelly-roll pan. Sprinkle with nuts. Bake for 12-15 minutes. Dust cake with powdered sugar. Cover with damp towel. Invert. Remove pan and paper. Trim 1/4 inch from sides. Roll up cake and towel from short end. Place, seam-side down, on rack. Cool. Unroll and spread with Cranberry-Cream Cheese Filling. Reroll cake. Refrigerate until serving time.

2 c. powdered sugar
1 (8 oz.) pkg. softened cream cheese
1 tsp. vanilla (almond or walnut extract)
1 c. whole cranberries or fresh cooked cranberries (optional)
Blend all of the above ingredients; add cranberries, if desired. A colorful and tasty addition to a holiday breakfast.

2 grapefruit, sectioned
3 oranges, sectioned
2 tangerines, sectioned
1/3 to 1/2 c. sugar
1/2 c. shredded coconut

Place half the fruits in serving dish; sprinkle with half the sugar and coconut. Add remaining fruits, sugar and coconut. Chill for at least 1 hour before serving. Makes 8 servings.

3 apples (Delicious), unpeeled, chopped
4 bananas, sliced
1 c. chopped celery
4 slices chopped pineapple
2 c. seedless grapes
1/2 c. fresh pecan pieces
Juice from 1 orange
1 c. cream, whipped

Squeeze juice from orange. Cut fruits up in juice. Marinate well. Fold in nuts and whipped cream. Serve in lettuce leaf.

1½ cups graham cracker crumbs
¼ cup sugar
¼ cup butter or margarine, melted
1 16-ounce can pumpkin or 2 cups fresh pumpkin puree
½ cup brown sugar
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
1 quart vanilla ice cream, softened
Whipped cream
Toasted coconut

Mix crumbs with sugar and butter. Press into bottom of 9-inch square pan. Combine pumpkin with brown sugar, salt and spices. Fold in ice cream.

Pour into crumb-lined pan. Cover and freeze until firm. Take out of freezer about 20 minutes before serving.

Cut into squares; top each square with whipped cream and toasted coconut. Makes 9 squares measuring 3 inches each.

1 (12 to 14 pound) whole turkey
3 tablespoons melted butter
3 tablespoons olive oil
3 teaspoons instant chicken bouillon
1 teaspoon thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 large onions
2 each carrots and celery stalks, coarsely chopped
2 cups water
1/2 cup orange marmalade

Rinse and stuff turkey with your favorite stuffing, if desired. Secure turkey wings and legs; place on rack in roasting pan. Combine butter, oil, bouillon and spices. Brush turkey with bouillon mixture. Cover turkey breast with foil and remove foil halfway during roasting. Place vegetables around turkey in pan.

Roast at 350 degrees for 1 1/2 hours, basting every 30 minutes. Add water to pan as vegetables start to brown. Roast 3 hours longer, basting every 30 minutes, roast until the pop-up timer pops and the meat thermometer reaches 180-185 degrees in the deepest part of the thigh, not touching bone.

Brush marmalade on turkey during last 15 minutes of roasting. Transfer to platter; remove stuffing to a bowl. Let turkey rest 20 minutes before slicing.

Makes about 10 servings.

Whip cream with powdered sugar, vanilla and remaining 1/4 teaspoon pumpkin pie spice until stiff peaks form. Spoon over top of trifle, spreading to edges. Chill until serving time. Just before serving, sprinkle with nuts. To serve, spoon trifle into individual bowls. Makes 10 servings.

3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1 16-ounce can pumpkin (not pumpkin pie filling)
3 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2/3 cup water

Heat oven to 350 degrees. Combine sugar, oil and beaten eggs. Add pumpkin and mix well. Combine dry ingredients and add to pumpkin mixture. Add water, beat thoroughly, and pour into two greased 9-by-5-by-3-inch loaf pans.

Bake in preheated oven for 60 minutes. Test center with pick, which should come out clean except for moist crumbs.

2 cups sifted flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
4 eggs
2 cups granulated sugar
1 can (1 lb.) or 2 cups solid-pack pumpkin
1 cup vegetable oil
1 cup Kellogg's Bran Buds cereal
1 pkg. (6 ounces) semisweet chocolate chips (1 cup)

1 cup chopped nuts

Confectioners' sugar icing

Sift dry ingredients together. Set aside.

In a large bowl, beat the eggs until foamy. Add granulated sugar. Mix.

Add pumpkin, oil and cereal. Mix well. Add flour mixture and stir until well-mixed. Stir in chocolate chips and nuts.

Bake in a well-greased tube pan at 350 for 1 hour and 10 minutes. Cool completely. Drizzle with confectioners' sugar icing.

3 quarts plain dry stuffing or make your own bread cubes from day-old bread, torn into half-inch pieces

3 cups chopped onion
21/2 cups chopped celery
1/2 cup butter or margarine
1 teaspoon salt
11/2 teaspoons poultry seasoning
1/4 cup chopped parsley

Saute onion and celery in butter or margarine just until tender. Add to bread along with salt, poultry seasoning and parsley. Toss lightly until well mixed. (Add a little hot broth or water to moisten, if desired.)

Place in two buttered, covered casserole dishes. Bake, covered, at 325 degrees for 30 minutes. Uncover; bake 10 minutes longer. Drizzle with juices from the turkey roasting pan for additional flavor and moistness. Makes 8 to 10 cups of stuffing after baking.

3/4 cup butter
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 egg
1 cup pumpkin puree
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/2 cups sifted all-purpose flour
1 1/2 cups quick-cooking oatmeal
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1/4 cup golden raisins
1/4 cup diced candied orange peel

In a mixing bowl, cream together the butter and sugars until light. Beat in the egg. Add the pumpkin, vanilla and lemon extract, blending well. Sift together the flour, oatmeal, soda and cinnamon and gradually blend them into the batter. Stir in the nuts, raisins and orange peel. Cover and refrigerate for 30 minutes.

Preheat the oven to 375 degrees. Drop by tablespoons onto greased baking sheets. Bake until lightly brown, 12 to 15 minutes. Cool on wire racks and store in airtight containers.