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THANKSGIVING Favorite Family Recipes from our Catholic Moms

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Cranberry Chutney
shared by Seth

1 lb. whole cranberries
1 1/2 c. sugar (both white and brown)
1/2 c. raisins
2 t. cinnamon
1/2 t. ginger1/2 t. cloves
1/2 t. allspice
1 c. chopped pared apple
4 average-sized oranges (scored like a grapefruit)
1 c. orange juice

Place in a suacepot over medium heat: crans, sugar, raisins, and spices.
Our the OJ in and simmer until crans release their juices. Stir frequently, uncovered. As the crans release their juice, reduce the heat and stir in the apple and orange bits. Simmer uncovered over low heat until thick.

To thicken: add craisins or dried apple bits
To thin: add more OJ or some water (only a quarter cup at a time)
shared by MA2VAMom

Oreo Cookies (Halloween ones are best-if you can find them)
Candy Corn
Peanut M&M's (brown)

This is great for the kids, but can be frustrating for little fingers so be prepared to help A LOT! You'll need one and a half oreos per turkey. Leave one oreo whole. Split the other open (to be more sparring try to get some filling on each side so you can use both halves- or do what we do... eat the other half). Lay the open oreo on the table and gently push the whole oreo into the middle of the frosting on it's side. Add about 5 candy corn in the middle of the whole oreo (point side in) for the feathers. Add one M&M on the open oreo in front of the whole one to make the turkey's head.  We usually make one per guest and put them by each person's plate (although it does get tempting to eat before dinner).
Aunt Gwen's Banana Bread
shared by MommyTo12

Alright-I'm sure almost everyone already has this recipe-but I didn't and had to ask my mom, so I figure someone else will need it too. So, for all you who love Banana Nut Bread, but don't have the's for yummy cooking!  Mother wrote:  "This is a fantastic banana bread recipe, it came from your great-grand aunt.

1 Cup sugar 3 large bananas
1/2 Cup Shortening 3 Tblsp. sour milk
2 eggs 1 tsp. baking soda
1/2 Cup nuts 2 Cups flour, pinch of salt

Mix all the ingredients together, pour into a greased and floured loaf pan and bake at 350 for one hour.  Ovens may vary so check it at about 50 min to see if it needs the full hour. Toothpick in center comes out clean - it's done."
Pineapple Casserole
shared by Debbie

2 cans pineapple chunks (16 oz cans) drained
2 cups grated cheddar medium cheese
1 cup sugar
1/2 cup flour

Mix all together and top with crushed Ritz crackers mixed with melted butter.  Bake 350 for 30 - 40 minutes



Butterhorn rolls
shared by Lisa

Makes 32 rolls

1 cup butter
1 cup milk
1/2 cup warm water (110 degrees F)
1 1/2 teaspoons active dry yeast
1 teaspoon white sugar
2 eggs
1/2 cup white sugar
2 teaspoons salt
4 1/2 cups all-purpose flour
softened butter

Melt and cool the butter and milk. Dissolve the yeast and 1 teaspoon of the sugar in the warm water. Beat the eggs, 1/2 cup sugar and salt together. Combine the milk mixture, yeast mixture and egg mixture. Sift the flour and add to the wet mixture. Stir until combined then cover and refrigerate overnight. Divide dough into fourths and roll out on a floured surface. Spread top surface of the rolled out dough with the soft butter. Cut triangles (pie piece shaped) pieces and roll up from larger to small end. Place rolls on a baking sheet and allow to rolls to rise for 3 to 4 hours. Bake rolls in a preheated 400 degrees F oven for 5 to 8 mins.

For sweeter rolls, frost with:

2 tbsl butter softened
1 tsp almond extract
2 cups powdered sugar

Mix until crumbly and slowly beat in enough milk to make a spreadable frosting. Frost the rolls while they are still warm. I highly recommend the frosting

Grandma's Pumpkin Pie
shared by Lisa

This is an old fashioned pumpkin pie recipe handed down to me, it's actually my great Grandma's pumpkin pie :)

Two 10 inch deep dish pie crusts *do not pre-bake them*

2lbs pumpkin (Grandma used to stew her own, I buy canned)
2 cups sugar
2 tsp melted butter
1 tsp salt
1 tsp cinnamon
1 tsp mace
1 tsp ginger
1/2 tsp cloves
3 cups half and half cream
4 eggs.

Beat the eggs into the pumpkin, be sure to beat them well. Mix in the dry ingredients and the butter, again, mixing well. Beat in the cream, thoroughly mixing *make sure you scrape the sides and bottom of the bowl occasionally*
Pour into pie crusts *I usually cover the edges of the pie crust with foil to prevent over browning*
Bake at 425 for 10 minutes
turn down oven to 350 , remove foil on crust if you used it and bake until only a 2 inch circle in middle is still jiggly.

For fun, you can take pieces of leftover pie crust and cut them in leaf shapes and add the to the rim of the pie once the edges are set by baking.

Orange Cranberry Conserve
shared by Lisa

zest of 2 oranges
2/3 cup of sugar
1 cup fresh squeezed orange juice
2-3 chunks crystalized ginger
2 cups fresh or frozen cranberries

In medium saucepan, combine orange zest, sugar, orange juice and ginger and bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.

Add the cranberries and cook until the berries begin to split/burst. Remove from heat and allow to cool, stirring occasionally. Mixture will thicken as it cools.

*I actually like to serve this warm

Non-Dairy Pumpkin Pie
shared by Monica

Here's a new twist on an old favorite. When my husband developed lactose intolerance a few years ago, he wouldn't touch anything with milk, so I made non-dairy pumpkin pie. It turned out even more tasty than the milk version.

1 can (15 oz) pumpkin
3/4 cup sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice or cloves
3/4 tsp salt
2 eggs
1 cup rice milk (Rice Dream, etc.)

Use a 9" pie pan; deep dish probably works best. Line it with your favorite pastry recipe.
Mix all except the rice milk; add that last and mix well. Pour into pastry shell.
Bake at 375 - 400 for an hour to an hour and 15 minutes. It might take longer; cover edges of pastry if they start to get too brown. Pie is done when a knife inserted near center comes out clean. To serve, top with non-dairy whipped topping if desired.

Stuffing (or what some call Dressing!)
shared by Shell

In a skillet, add 1/2 to 3/4 cup canola oil (or whatever oil you use). Stir in 3/4 cup minced onion and 1 1/2 cups chopped celery. Cook until tender. In a large bowl, mix cooked onions and celery with 9 cups of croutons or bread cubes, 1 1/2 tsp sage and 1 tsp poultry seasoning. Add broth* as needed for consistently. (*cook turkey neck and gizzards in water for broth). Bake in a covered pan for several hours or you can stuff it in the turkey if you like.


shared by Shell

2 - 3 oz. pkgs. Jell-O (strawberry is good)
1 cup sugar
3 1/2 cups boiling water
1 - 12 oz. can frozen lemonade
6 cups cold water
46 oz. pineapple juice

In a 5 qt container (ice cream pail works well) mix Jell-O, sugar, and boiling water until dissolved. Add the rest of the ingredients. Mix together and freeze for several days. Take it out of the freezer 15-20 minutes before serving to allow it to thaw slightly (just so it's not rock-hard!). To serve, add equal portions of the slush mix and 7-up (or Mountain Dew or Ginger Ale).


Corn bread dressing
shared by Lisa

1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery (use the leafy greens too!)
3 cups corn bread crumbs
2 cups plain dry bread cubes
2 tbls chopped fresh parsley
1 tsp sage leaves crumbled
1/2 tsp salt
1 cup chicken broth
1 beaten egg.

Grease a 1 1/2 qt casserole. Melt butter in skillet over medium heat, add onion and celery and cook until tender. In a bowl, combine dry ingredients. Toss with cooked onions and celery and egg to coat. Stir in broth, turn into casserole dish and bake at 325 for 1 hr, occasionally basting with juices from turkey.  I usually have to double this, it serves 8 1/2 cup servings which is never enough.

Praline Sweet Potatoes
shared by Lisa

3 lbs sweet potatoes
1/3 cup sugar
1/4 tsp nutmeg
1/4 cup butter, melted
1/3 cup milk
1 slightly beaten egg

Praline Topping
1/4 cup chopped pecans
1/4 cup shredded coconut
1/4 cup firmly packed brown sugar
2 tbls flour
2 tbls melted butter

Bake or microwave sweet potatoes until soft. Cool slightly, peel and mash with sugar, nutmeg, butter, milk and egg. Spread in an ungreased 1 1/2 qt casserole. Combine all praline topping ingredients and cut together. Sprinkle over potato mixture and bake at 325 for 1 hour. It will puff up like a soufflé.

Brined Turkey
shared by Celi

Per 2 Gallons of Water:
2 C salt
1 C sugar
1 cut up citrus fruit, orange or lemon

Immerse your turkey in this brining liquid for 24-48 hours before
cooking. For smaller birds, you can use a large pot, but for larger
birds you'll need a cooler, and be sure to put ice packs in and change
them frequently if the cooler doesn't fit in the fridge.
After removing the turkey from the brine, prepare it as you normally
would, with or without stuffing in the cavity, or with whatever spices
you normally put on the skin. Cook at 325-350 for 20 minutes per pound.
It is pretty much impossible to overcook a brined turkey or dry out the
meat. The brine does not oversalt the meat; the combination of salt,
sugar and acid from the citrus breaks down the toughness and gives it a
small amount of saltiness.
shared by Robyn

3 pints. pearl onions, peeled (can substitute equivalent amount of sliced yellow or white onions)
3 tbs. butter
3 tbs. flour
2 c. half and half or milk
1/2 tbs. salt
1/4 tbs. white pepper
1/8 tbs. nutmeg
1/4 c. chopped fresh (or 2 Tbs dried) parsley

Bring 4 quarts salted water to boil in large saucepan. Add onions and cook until tender, 7 to 10 minutes, drain. Melt butter in large saucepan over low heat. Add flour and cook 2 minutes. Increase heat, gradually whisk in half and half. Bring to boil, reduce heat and simmer until thickened, 5 minutes. Season with salt, pepper and nutmeg. Stir in onions and parsley; heat through. Preheat broiler. Pour onions into flame-proof casserole dish. Broil about 4 minutes, until onions are bubbly and lightly browned. Top with french fried onions if desired. Makes 10 servings.

Can be made ahead. Cover and refrigerate sauce and onions separately up to 24 hours. Reheat sauce over low heat before preceeding.

Scalloped Potatoes and Onions
shared by Mrs. Thomas

Peel and slice 4 potatoes and 4 onions
Butter (or margarine) a casserole oven bowl
Then layer potatoes, onions, couple slabs/tbsp margarine, and a couple tbsp flour and salt & pepper until bowl is full
Then add milk to close to the top.

Cook in microwave or conventional oven until potatoes and onions are tender. If using microwave put bowl on top of a plate and cook for 10-15 minutes at a time, to see if you need to add milk or flour. The plate is for the overspill, so the microwave won't get messy.

Sometimes I use only onions for my creamed onions.



Soybean Croquettes
shared by Elaine76

Here's the turkey 'substitute' my mom used to make for me when I was growing up (and refusing to eat turkey). When I make it now I make a ton of it because everyone else likes to eat it, too!

2 C cooked soybeans
1 small onion
2 cloves garlic
4 TBS butter
1 C hot milk
4 TBS flour
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 TBS parsley flakes
4 TBS wheat germ
salt and pepper to taste
1 egg beaten with a little milk
~2 C crushed Wheaties (or similar) cereal

Sautee onion and garlic in butter.
Add flour and hot milk and cook until thick.
Mash soybeans and mix with herbs, white sauce and wheat germ.
Put the beaten egg in one shallow bowl and the crushed cereal in another.
Shape the soybean mixture into croquettes (or ovals) and coat by dipping them into the egg and then into the cereal.
Place croquettes in a greased baking dish and bake ay 410* for 20-30 minutes until they start to brown.

Serve with cranberry sauce . . . yum!


Caramelized onion smashed potatoes
shared by Barb

Slice onions thinly and cut the circles in half. Cook them slowly in butter or olive oil over medium heat. The trick is to cook them down slowly so they don't burn. When they are a golden amber brown they will be caramelized.

Meanwhile, cook your potatoes as you would for mashed potatoes. When you are about to mash, add the onions and smash away, leaving the potatoes lumpy.

These were a hit the year I made them and my family still raves about them.


Snappy Green Beans
shared by Monica

Our family's all-time favorite side dish for special occasions is Snappy Green Beans. There might be a real recipe but I go by feel with the amounts; all depends on your taste buds and how many people you're serving. We only have it on special occasions because of the bacon & grease -- my DH calls these Heart-Attack Beans but he eats as many as the rest of us.

Heat up a can or two of green beans in a saucepan. The kind with salt taste best. (I tried mixing the regular & no-salt varieties, just wasn't the same. I have never tried fresh beans, but this isn't exactly a health dish!) When they come to a boil, turn off the heat, drain the water, then add a few Tbsp cider vinegar (again, depends on taste & how many people). Stir the vinegar in, then put the lid on so it kind of steams in the taste.
Meanwhile, cook a few slices of bacon in a skillet til crispy but don't burn. Don't use lean bacon -- you need the grease. (If you really can't stand the bacon grease, you can use lean or turkey bacon, then put a couple Tbsp of olive oil in the skillet after you cook the bacon. It's not quite as good as the real thing but it's still pretty good.) Take out the bacon, drain on paper towels, lower the heat; then use the grease or oil to cook half a small onion (for 2 cans gb), chopped up. If the heat is too high from cooking the bacon, the onions will burn. When they are soft & translucent, use a slotted spoon to get them out of the skillet and into the saucepan of green beans (or serving dish if you're fancy). You want to get in a little of the bacon grease but not too much, thus the slotted spoon. Stir the onions into the beans, then crumble bacon over the top.

This is the best stuff. I like it almost better than chocolate. Sorry so long-winded! Happy Turkey Day!

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