Below, you will find great recipes for the
NH Thanksgiving season.
Yes it is almost that time of
year again here in New Hampshire! It's
time to carve the turkey and break out all
the side dishes and desserts. Here are
some great recipes for you to try and make
your Thanksgiving dinner a huge hit.
Thanksgiving
Appetizers
Stuffed Mushrooms with Shrimp
40 large mushrooms with stems removed
2 (4 ounce) cans small shrimp, drained and
rinsed
1 cup cream cheese
1 teaspoon Worcestershire sauce
2 pinches of garlic powder
2 dashes hot sauce
1 ½ cups grated Romano cheese
Lightly grease
a baking pan.
Fill a saucepan
with water.
Place
mushroom caps in water and simmer for 2
minutes or until mushrooms begin to get
soft.
Drain
carefully and allow mushrooms to cool on a
paper towel for 15 minutes.
While mushroom
are cooling, combine shrimp, cream cheese,
Worcestershire sauce, garlic powder and hot
sauce in a bowl.
Blend
well.
Take about 2
teaspoons of the mixture and place in
mushroom caps.
Place the mushroom caps in the baking dish,
stuffing side up and sprinkle cheese on top.
Cover and
refrigerate for 3 hours.
Uncover
dish and bake at 400 degrees for 15 minutes
Fruit Dip
Makes 3 cups
This recipe is
great with fresh fruit such as apples and
pineapples.
Use
toothpicks for the fruit for easier dipping.
8 ounces cream cheese
½ cup marshmallow crème
2 cups whipped topping
½ cup pineapple juice
Mix all ingredients together and chill for
one hour.
Thanksgiving Turkey
Rosemary Roasted Turkey
This recipe will give you a juicy and
flavorful turkey.
12 pound whole turkey
¾ cup olive oil
3 tablespoons minced garlic
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh basil, chopped
1 tablespoon Italian seasoning
1 tablespoon ground black pepper
Salt to taste
Preheat oven to
325 degrees.
In a
small bowl, mix olive oil, garlic, rosemary,
basil, Italian seasoning, pepper and salt.
Set
aside.
Wash the turkey
inside and out and pat dry.
Carefully loosen the skin from the breast
without tearing it.
Using
your hands spread the rosemary mixture on
the meat of the breast as well as the thigh
and leg.
Place turkey on
a rack in a roasting pan.
Add ¼
inch of water to the bottom of the pan.
Cook
turkey about 3.5 hours or until the internal
temperature reaches 180 degrees.
Stuffing
Rice and Apple Stuffing
Makes 16 servings
1 cup brown rice
4 cups water
1 cup instant long grain wild rice
1 loaf white bread, cubed
1 teaspoon sage
1 teaspoon thyme
1 teaspoon garlic powder
4 stalks celery, grated
4 carrots, grated
1 small onion, chopped
2 Granny Smith apples, peeled, cored and
chopped
1 cup chicken broth
In a large
saucepan, combine brown rice and water.
Bring to
a boil, cover, reduce heat and simmer for 20
minutes.
Add
instant rice and continue to simmer for 15
more minutes or until the water is gone and
rice is soft.
Preheat oven to
350 degrees.
Spread
bread cubes on a cooking sheet and season
with sage, thyme and garlic powder.
Bake for
10 minutes.
Leave
oven on and set bread aside to cool off.
In a large
bowl, mix bread cubes with celery, carrots,
onion and apples.
Add
rice.
Pour
mixture in greased baking dish.
Pour
chicken broth over mixture, cover with foil
paper.
Bake for 30 minutes.
Sausage, Apple and Cranberry Stuffing
Makes 10 servings
1 ½ cups white bread, cubed
3 ¾ cup wheat bread, cubed
1 pound pork sausage
1 cup chopped onion
¾ cup chopped celery
2 ½ teaspoon sage
1 ½ teaspoon rosemary
½ teaspoon thyme
1 Granny Smith apple, peeled, cored and
chopped
¾ cup dried cranberries
1/3 cup fresh parsley
¾ cup turkey stock
4 tablespoons melted butter
Preheat oven to
350 degrees.
Spread
bread cubes on a baking sheet.
Bake for
6 minutes or until toasted.
In a large
skillet, cook sausage and onions, cooking
until browned.
Add
celery, sage, rosemary and thyme and cook
for 2 minutes.
Pour sausage
mixture in a large bowl.
Add
bread cubes.
Add
apples, dried cranberries and parsley.
Add
turkey stock and butter.
Potatoes
Baked Hash Brown Casserole
Makes 8 servings
2 pound package frozen diced has browns
2 cups sour cream
2 cups shredded Cheddar cheese
1 can cream of celery soup
½ cup dried onion flakes
½ cup melted butter
1 teaspoon salt
2 cups bread crumbs
Preheat oven to
350 degrees.
Stir
hash browns, sour cream, Cheddar cheese,
celery, soup, onion flakes, salt and melted
butter in a bowl.
Add to
baking dish.
Add bread
crumbs to top of mixture.
Bake for
45 minutes or until top is golden brown.
Yukon Gold Mashed Potatoes
Makes 4 servings
1 pound Yukon Gold potatoes, peeled and
quartered
½ cup milk
¼ cup butter
Salt and pepper to taste
Place potatoes
in a large pot.
Cover
with salted water and bring to a boil.
Reduce
heat and simmer until soft, about 20
minutes.
Drain
and place potatoes in a large bowl.
Add
milk, butter, salt and pepper.
Mix
potatoes with electric mixer until light and
fluffy.
Gravy
Seasoned Turkey Gravy
Makes 6 cups
5 cups turkey stock
¼ cup flour
1 cup water
1 teaspoon poultry seasoning
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon celery salt
In saucepan, bring turkey stock to a boil.
In a small
bowl, dissolve flour in water.
Add
turkey stock.
Season
with poultry seasoning, salt, pepper and
celery salt.
Boil, reduce heat and simmer for 8-10
minutes or until thickened.
Veggies
Green Bean Casserole
Makes 6 servings
2 (15 ounce) cans cut green beans, drained
¾ cup milk
1 can cream of mushroom soup
1 can French’s fried onions
Salt and pepper to taste
Preheat oven to 350 degrees.
In a baking dish, layer green beans, milk,
soup and ½ can of onions.
Bake for 25 minutes or until bubbly.
Add remaining onions and bake 5 more
minutes.
Season with salt and pepper.
Dessert
Chocolate Bourbon Pecan Pie
2/3 cup sugar
1 cup corn syrup
2 tablespoon bourbon whiskey
3 eggs
1/3 cup melted butter
½ teaspoon salt
1 cup coarsely chopped pecan
1 cup chocolate chips
9 inch pie crust
Preheat oven to 375 degrees.
Beat sugar,
corn syrup, bourbon, eggs, butter and salt
together in mixing bowl until creamy.
Add
pecans and chocolate chips.
Pour
into pie crust.
Bake 50
minutes.
Cool.
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