Greetings and welcome to my most favorite time of the year, THANKSGIVING! YAHOO! I’ve got some oldies and some goodies recipes to share here in our Thanks-full recipes of Thanksgiving. Next year I’m going to have Thanksgiving recipes out 2 weeks before Thanksgiving instead of you getting them on Thanksgiving Eve.
We all have many things to be thankful for and I am thankful for all you kind readers who subscribe to the Edgerton Enterprise! The word meter is running, so I’ll quit my gabbing… onto the recipes! FREEZE! I almost forgot to share my favorite Youtube video about Thanksgiving. All you “Type A” folks are going to love “The Thanksgiving Letter: Marney” It makes me laugh so hard. I hope you get a laugh too… “Stackable!” “Regulation casserole size dish!”
Out of this world turkey brine
First off, can’t have a Thanksgiving without a turkey. And no turkey tastes better than a brined turkey. Catch this great recipe here. I have brined my Thanksgiving turkey for well over 15 years. Once you try it, you’ll never go back.
Golden Cornbread- Lena Whitaker, Pipestone County Senior Citizens “Remedies, Recipes and Hints”
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1 cup milk
- 1 egg
- 1/4 cup vegetable shortening- I dare bet you could use butter.-M
Ms. Lena did NOT leave us any directions. But as will all cornbread beat your egg, then add that and the milk and butter to the dry ingredients, mix till moist, place batter in pie pan, bake 350° for 30 minutes or until golden brown.
Stuffing/Dressing- an unsigned recipe card in my drawer
- 1/2 cup butter
- 1 c. chopped onions
- 1 c. chopped celery
- 1 lb. pork sausage
- 1 tbsp. black pepper
- 1 tbsp. sage
- 1-2 apples chopped (peel and cored)
- 1/2 c. raisins
- 1-2 c. chicken broth
- 8-18 c. dried bread crumbs
Fry pork sausage until almost fully cooked, add butter, onion, celery, pepper, sage, and saute until tender. Add apple, raisins, and chicken broth (1 c.) and cook until warm. Pour over bread cubes and mix thoroughly- use your hands it works better. Place in casserole and bake for about 1/2 hour at 325° or until steaming hot. IF it becomes too dry add more chicken broth.
Sweet potatoes with marshmallows- Ver Kindt, Pipestone County Senior Citizens “Remedies, Recipes and Hints”
- 8 medium-sized sweet potatoes
- 2 tbsp. oleo- GO BUTTER!-M
- 1/2 cup hot milk
- 1/2 tsp. salt
- 1 tsp. cinnamon or nutmeg
- 1/4 tsp. paprika (optional)- A bit of heat to combat the sweet!-M
- 1/2 lb. marshmallows
Boil potatoes till tender and remove skin and mash add all together but marshmallows and put in buttered baking dish. Cover with the marshmallows and bake till they are puffed and brown.
Two hour whole wheat quick buns
- 2 pkgs. yeast
- 1/2 cup sugar
- 1 cup warm water
Mix together, and then add the following:
- 1 cup warm milk or water
- 1/2 cube* melted margarine
* We are going to take a brief moment to discuss what a “cube” is. Cube caught me off guard, as I remember margarine coming in collector cups and bowls with the dairy maiden “Blue Bonnet” on it. A catchy little phrase they had from the marketing team. Anyway… according to AskLot, a cube is- “Butter (or margarine) comes in 1 lb. packages, 4 sticks, or “cubes” to a package. Each stick (cube) is 1/2 C. or 8 tablespoons. So if a recipe calls for a cube of butter, you would use one stick (1/2 cup or 8 tablespoons).”
- 1 tsp. salt
- 1 egg
Stir and add 2 1/2 cups whole wheat flour and enough white flour about 2 1/2 to 3 cups to make a stiff dough. Knead and let rise till double. Make into buns and let rise. Bake at 400° oven for 10 minutes, making about 36 small buns. Use three cookie sheets.
I hope you have enjoyed these Thanks-full recipes. Happy Thanksgiving to all! May you be blessed with what is on your table, those that sit on your chairs as well as what reigns in your heart. Stay healthy!
Michele Bruxvoort is sure to draw you in with her delightful sense of humor and love for living life. She enjoys reading, repurposing, as well as remodeling the family home with her husband. Drawing from her life experience as wife, mom, and follower of Jesus, Michele brings you a very honest and real perspective on life. When you don’t find her writing, you can find her mowing lawns, stocking shelves, taking care of her grandbaby and tackling her latest life adventure.
Wisconsin native and empty-nester, she now makes her home with her husband of 27 years in the South West Prairie plains of Minnesota.