Thanksgiving Vegetarian Stuffed Squash #1

INGREDIENTS:

4 acorn squash, halved lengthwise; seeds and membrane removed
3/4 cup brown rice
1/4 cup white rice
1/2 cup wild rice
4 cups vegetable broth
1/4 teaspoon salt
1 tablespoon olive oil
1 medium onion, coursly chopped
3/4 cup diced celery
1/2 cup toasted slivered almonds
1/2 cup dried apricots, diced
1/2 cup cranberries
1/2 cup diced apple
1/2 teaspoon salt
2-1/2 teaspoon ground ginger
1/8 teaspoon each ground black pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon

INSTRUCTIONS:

1. Preheat oven to 375º F.
2. Cook both varieties of rice together in broth or water with ¼ teaspoon of salt (omit salt if broth is already salted).
3. Meanwhile, place squash halves, cut side down, into a large shallow baking dish or cookie sheet. Bake for 30 minutes.
4. In a large skillet, sauté onion in olive oil until it becomes transparent. Add the celery and sauté a couple of minutes. Add the cooked rice, cranberries, nuts, apricots, apples and remaining seasonings. Mix Thoroughly.
5.  Remove the partially baked squash from the oven. Spoon out some of the cooked squash and mix it with the rest of the ingredients. Be sure to scrape only a little; you want to leave squash in the shells, too.
6. Press the rice mixture into each squash cavity, mounding rice as much as possible.
7. Cover with aluminum foil and bake for 30 minutes or until squash flesh is tender. Test by inserting fork.

Thanksgiving Vegetarian Stuffed Squash #1

INGREDIENTS

1 acorn squash
2 tablespoons butter or olive oil (if vegan)
1 small onion, chopped
1 garlic clove
1 stalk celery, chopped
1 medium carrot, chopped
1/2 cup sliced mushrooms
1/8 cup dry sherry
2 cups dry bread cubes or croutons (unseasoned)
1/2 cup raisins (optional)
1/4 cup sun-dried tomato (optional)
1/4 cup sunflower seed
1/2 cup chopped walnuts
rubbed sage
salt and pepper
1/2 cup vegetable stock
1/2 cup cheddar cheese, shredded (leave out is vegan)

INSTRUCTIONS

Cut squash in half, remove seeds, and bake, cut side down, at 350 degrees for 30 minutes.

Meanwhile, saute onions, celery, and carrot in butter or oil until soft and translucent. Add garlic and mushrooms, and continue cooking until they are soft and have released their juices. Add sherry to “deglaze” the pan, and allow to simmer briefly.

Add bread cubes, raisins, sunflower seeds, sun-dried tomatoes, and walnuts, stir to combine. Add sage and salt/pepper to taste, then enough broth to soften; remove from heat.

Once cooled slightly, stir in shredded cheese.

Add stuffing to interior of squash, mounding as needed, and bake covered another 20-30 minutes. For a crunchier top, remove cover for the last 10 minutes.

Best turkey you ever tasted!

The Trash Can turkey is a great alternative to the traditional roasting in the oven bird and can be done out in the yard while your oven is busy with the rest of the meal. It can also be made while camping.

I didn’t believe it when someone told me about roasting a turkey in a garbage can. I thought they were kidding. But one Thanksgiving we decided to try it. Because we were doubters, we also roasted a traditional turkey with stuffing in the oven. When it came time to taste them, everyone one agreed that the turkey roasted in the trash can was juicier and tasted way better than the traditional turkey.

Give it a try this Thanksgiving and see for yourself!

Follow these directions and have the best turkey you ever tasted in just 2 hours.

For cornbread

1 c. yellow cornmeal

1 c. self-rising flour

1/4 c. sugar

1 c. milk or buttermilk

2 eggs

1/4 c. vegetable oil

For dressing

2 c. diced celery

1 c. chopped onion

2 tsp poultry seasoning

1/2 tsp freshly ground black pepper

1/2 tsp salt

1/2 cup butter

1 1/2 tbsp. sage

4cups turkey or chicken broth

3 large eggs

Preheat oven to 425 degrees. Cover bottom of iron skillet with vegetable oil and heat in oven for about 5 minutes. (Do not let it get too hot.) Stir together cornmeal, flour and sugar in mixing bowl.

In another bowl, beat together milk, eggs and oil; add all at once to cornmeal mixture and stir just until moistened. Remove skillet from oven and pour batter into it. Return to oven and bake 20 to 25 minutes or until top is golden brown. Remove from skillet to cool.

Make the cornbread a day before you intend to make your dressing. Leave it out, uncovered, overnight.

Crumble cornbread into a large mixing bowl.

Saute celery and onions in butter until clear then  add celery, onion, sage, poultry seasoning, salt and pepper and mix well. Add beaten eggs and broth and mix until moistened.

Place mixture into a 13″x9″x2″ pan.  Bake in a 350 degree oven for about an hour. You can also use this dressing to stuff the turkey, but be sure to roast immediately after stuffing or store in the refrigerator wait until Thanksgiving morning to stuff the bird.

Here is a video that give a totally different corn bread dressing recipe.

Whatever the origin, the Thanksgiving turkey has now become the traditional dish. The most traditional way to prepare the turkey is to stuff it and roast it, but there are many ways that are becoming popular. These include rotisserie cooked turkey, deep fried turkey, and the most interesting, trash can turkey.

The Trash Can turkey is a great alternative to the traditional roasting in the oven bird and can be done out in the yard while your oven is busy with the rest of the meal. It can also be made while camping.

Trash Can Turkey

Before you laugh, just think about the last time that you ate a good turkey! Follow my tips and you will have the prettiest and juiciest turkey on the block! The best part it only takes an hour to cook a 12 lb turkey!!

What you need:

1 Roll of aluminum foil
1 Shovel
1 Pair of Heavy Gloves
1 24 inch wood 2×2 post
1 20 lb bag of charcoal. Use the easy light kind not lighter fluid!
1 Turkey (any size)
2 cans of beer (it makes it moist in the cooker)
1 new metal trash can. The can must be new and then prepared properly…it is easy to do.

Prepare you trash can by building a fire inside and burning off all of the galvanizing. Empty and let cool. Wash ash out of can.

Prepare your turkey. Remove from package, take out giblets. Rub down with vegetable oil, add seasonings like pepper, thyme, sage,salt

Place your wooden post in the ground about a foot deep so that it is sturdy. Wrap with aluminum foil. Place aluminum foil on the ground around the post.

Place an onion on top of the post and then place turkey on top of the onion.

Place one or 2 cans of beer on the aluminum foil around the post and cover with the trash can.

Light coals and let the flames die down a bit then place coals on top of can and around the sides.

Let cook for 1 hour for a 12 lb turkey or 2 hours for a large 24 lb bird.

Uncover and enjoy!

Here are a couple of videos that show variations of the cooking technique.

Easy Sweet Potatoes with Marshmallows
Easy Baked Cranberries
Spicy Green Bean Casserole
Make Ahead Thanksgiving Squash Recipes
Easy Apple Dumpling Recipe

Recipe makes 8 servings

Ingredients

1 (10 3/4 ounce) can Campbell’s Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1 teaspoon soy sauce
1/2 teaspoon tobasco sauce
1 dash ground black pepper
4 cups cooked cut green beans
1/4 cup sliced water chestnuts
1/4 cup toasted sliced almonds
1 1/3 cups French’s French fried onions

Directions

1. Stir the soup, milk, soy sauce, tobasco sauce, black pepper, beans and water chestnuts in a 1 1/2-quart casserole.
2. Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling.
3. Stir the bean mixture. Sprinkle with mixture of sliced almonds and the onions.
4. Bake for 5 minutes or until the onions are golden brown.

Tip:

Use 1 bag (16 to 20 ounces) frozen green beans, 2 packages (9 ounces each) frozen green beans, 2 cans (about 16 ounces each) green beans or about 1 1/2 pounds fresh green beans for this recipe.

For Broccoli Casserole, substitute 4 cups cooked broccoli flowerets for the green beans.

8 servings  

Ingredients

2 (23 ounce) cans sweet potatoes
6 tablespoons margarine or butter, softened, divided
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups miniature marshmallows, divided
2 cups KELLOGG’S® RICE KRISPIES® cereal
3 tablespoons firmly packed brown sugar

Directions

1. Combine sweet potatoes, 4 tablespoons of the margarine, salt and spices.
2. Beat until smooth. Stir in 1 cup of the marshmallows. Spread in 10 x 6 x 2-inch (1 1/2-quart) glass baking dish coated with cooking spray, or individual dishes. Top with remaining marshmallows.
3. Melt remaining margarine. Combine with KELLOGG’S® RICE KRISPIES® cereal and brown sugar. Sprinkle over marshmallows.
4. Bake at 350 degrees F about 20 minutes or until hot and cereal is golden brown. Serve hot.

Notes

For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container.

To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

by: KELLOGG’S® RICE KRISPIES®

 6 -8 servings

Ingredients

1 (12 ounce) bag cranberries
1 1/4 cup sugar
1/4 cup brandy (orange is good)
1/4 tsp ground cinnamon
1 tablespoon orange zest
1/8 cup orange juice Directions

Directions

1. Mix all the ingredients together.
2. Bake uncovered at 325* for 1 hour 25 minutes.

1. Candles and Candle holder
2. Wine
3. Flowers
4. Set of holiday cards
5. Thanksgiving table decoration or centerpiece
6. Box of Candy
7. Fruit basket
8. Cheese basket
9. Holiday cd
10. Thanksgiving Collectible
11. Autumn Wreath
12. Holiday mug set
13. Seasonal Tinned Popcorn
14. Thanksgiving Hand Towels
15. Thanksgiving Tableware or dish
16. Thanksgiving coaster for drinks
17. Basket of fragrant soaps
18. Thanksgiving wall hanging
19. Thanksgiving Throw

Butternut Squash Casserole 1

Ingredients

1 1/2 lbs butternut squash, cut into 3-inch chunks
2 tablespoons butter
salt & pepper to taste
3 tablespoon brown sugar
1 cup miniature marshmellows

Directions

1. Steam the squash over water for about 20 minutes or until tender.
2. While still warm process the squash with the  butter until it has a smooth texture.
3. Taste, season with salt & pepper.
4. Add the brown sugar
5. Place in casserole.
6. You may now cover and refrigerate until 30 minutes before dinner or put in in a 350f oven for 30 minutes, covered and serve. Uncover and sprinkle with small marshmellows, return to oven and bake until marshmellows are nicely browned.

Butternut Squash Casserole 2

Ingredients

1/3 cup butter, softened
1/4 cup sugar
1/2 cup brown sugar
2 eggs
1 (5 ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups mashed cooked butternut squash
1 tablespoon cinnamon

TOPPING (This part cannot be frozen ahead. Add this just before baking.)
1/2 cup corn flakes (crushed slightly)
1/4 cup chopped pecans or walnuts
3 -4 Tbs butter, melted
1 tablespoon cinnamon

Directions

Peel squash, just like peeling a potato, cut in half and remove seeds and steam until tender.  Scoop out flesh,  Mash squash
Cream butter and sugar in a seperate container, add eggs, evaporated milk, vanilla and cinnamon
Measure out 2 cups of mashed squash and add to the above mixture Stir very well until thoroughly mixed.

Pour into 11 x 7 baking pan Bake on med-hi heat (350) for 45 minutes. (You can cool and freeze the casserole at this point.)

Topping

Slightly chop corn flakes until you have a full 1/2 cup
Mix all ingredients (it will get sticky!)
Evenly distribute topping over Casserole and bake an additional 10-15 minutes.
Topping should be approx. 1/4- 1/3 inches thick. Make more if you have to.

If you have frozen the casserole, defrost and place in 350 degree oven for 30 minutes or until hot all the way through, then add the topping and bake as directed above.