These are tried and true, must-have favorites at our house for Thanksgiving. I posted our Apricot stuffing recipe in a previous post. At our house, it's about flavor....and we save the healthy for another day!
By far, the biggest must-have is the Turkey! We grill it on our Weber. See this post for details:
Sweet Potato Soufflé
3 large sweet potatoes cooked and whipped
1 cup sugar
2 eggs beaten
1/2 teaspoon salt
1 stick butter
1/2 cup evaporated milk
2 teaspoons vanilla
1 bag marshmallows
1/2 cup chopped pecans
Peel and cook potatoes until tender. Drain potatoes and whip. Add sugar, eggs, salt, butter, milk and vanilla. Mix well and put in a greased 1 1/2 quart casserole. Bake in a preheated 325 degree oven for 25 minutes. Place marshmallows and pecans on top and return to oven for about 5 minutes or until brown on top.
1 cup water
3/4 cup white sugar
1 (12 ounce) package fresh cranberries
1 cup apple - peeled, cored and diced
1/2 cup cider vinegar
1/2 cup raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.
Layered Fruit "Salad"
2 cups crushed pretzels
½ cup butter
1 cup sugar
1 large container (12-16oz) Cool whip
8oz cream cheese
¼ cup sugar
2 cups water
1 large box strawberry Jell-O
20 oz frozen strawberries or other berries
Preheat oven to 400.
Combine crust ingredients and press into 9x13 pan. Cook for 10 mins.
Meanwhile, combine middle layer ingredients and spread on cooled crust.
Boil water, Dissolve Jell-O in boiling water. Remove from heat and dump frozen berries into Jell-O. Place in fridge until soft-set (about 5-6 mins.) Pour over cream cheese layer carefully. Refrigerate for at least one hour. (Easy to make ahead and store in fridge overnight)