Our Readers’ Favorite Thanksgiving Recipes Shared…Day 1
I recently polled some readers and asked what their favorite Thanksgiving sides were. The list was really long with a bunch of true favorites, mentioned by quite a few people. I am going to post some of our readers’ favs for you just in time for Turkey day. OH, by the way, can you guess how many turkeys are consumed on Thanksgiving Day??? (the answer is at the bottom of this post)!!!
Momo’s Sausage Stuffing
Given by Maggie T and adapted by Jones Dairy Farm.com
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
2 medium onions, chopped
2 celery stalks, diced or chopped
2 1/2 cups low sodium chicken or turkey broth or apple juice
1 (14 oz) package stuffing mix/bread cubes
Crumble sausage into a stock pot or Dutch oven. Add onion and celery; cook over medium heat, stirring occasionally until sausage is no longer pink, about 6 to 8 minutes. (Do not drain or pour off drippings).
Add broth; bring to a boil.
Turn off heat; add stuffing mix, stirring until bread cubes are evenly moistened. Transfer to a greased casserole dish.
Bake covered in a preheated 350˚F oven for 30 minutes or until heated through. (For drier texture, uncover casserole during the last 10 minutes of baking).
Camille M’s Mom’s Delicious Cranberry Sauce
1 bag fresh cranberries
1/2 cup brown sugar
a few cloves
Juice of two oranges
Orange zest to taste
We use a small slow cooker but you can prepare on the stove
Put all ingredients together in the slow cooker for about 2 hours, Until cranberries have burst
Remove from slow cooker and place in glass storage container, add the orange zest. Store in refrigerator. The sauce will thicken as time passes.
Yum!!!!
Elmwood Ave’s Nancy’s Classic Pecan Pie
adapted by Karo.com
This recipe was given to me by my sweet neighbor on Elmwood. I moved there when TJ was 3 months old. Nancy lived across the street from me and we spent many many days talking and sharing recipes (mostly her giving to me!!!!!). My favorite hands down was her Pecan Pie recipe. She would buy the HUGE bag of Pecans at Costco Thanksgiving week, and share 1/2 with me. I am so happy to share it with you. PS The Barefoot Contessa makes a very similar one but adds 1 tablespoon of Makers Mark!!!!
- 1 cup Karo light corn syrup
- 3 eggs
- 1 cup sugar
- 2 tablespoons butter, melted
- 1 teaspoon Pure Vanilla Extract
- 1 1/2 cups pecans
- 1 (9-inch) frozen deep-dish pie crust (IT HAS TO BE DEEP DISH)
- Preheat oven to 350°F.
- In a mixing bowl, mix corn syrup, eggs, sugar, butter, and vanilla using a spoon. Place pecans on the bottom of pie crust.. Pour filling into pie crust and over Pecans.
- Bake until center springs back when tapped lightly, about 55 to 70 minutes.
On Thanksgiving Day there are 48 Million Turkeys Consumed