Tracy Clark
Here is a list of my go to Thanksgiving recipes or ones I want to try! I wanted to have these in one place.
Ingredients 1 (12 to 14) pound fresh turkey Kosher salt and freshly ground black pepper Caramelized Onion and Cornbread Stuffing, recipe follows Extra-virgin olive oil Sage Butter, recipe follows Sage Butter: 2 sticks butter, softened 1/4 cup chopped sage Salt and pepper Caramelized Onion and Cornbread Stuffing: 2 tablespoons butter 2 onions, chopped 6 large cornmeal muffins, cubed Handful fresh sage leaves, chopped 1 egg 1/4 cup heavy cream 1/4 cup chicken stock Salt and freshly ground black pepper Directions Preheat the oven to 375 degrees F and remove the top rack of the oven.
Yes, I absolutely love the stuff, but oooh, is this dangerous ground. Stuffing/Dressing is such a personal thing and can come in many colors, shapes, and sizes. Some is light and airy, and can almost be tossed around with a spoon. Other stuffing/dressing is firm and solid, and can almost be cut into uniform squares.
Added January 13, 2008 | Recipe #278583 1/4 Photos of Ruth's Chris Sweet Potato Casserole Prep Time: Cook Time: This is absolutely divine! Ruth has done it again! Note, the first time I made this I noticed there was a bit of extra liquid left over, next time I will adjust the amount of butter and/or add a bit more potato.
This recipe takes pecan pie and adds the intense flavors of bourbon and chocolate. Use a refrigerated pie crust, and hands-on preparation only takes 10 minutes.Recipe: Chocolate-Bourbon Pecan Pie
Broccoli Cheese Casserole always seems to make an appearance for family gatherings. And for that, I am always thankful. So simple to prepare, my broccoli cheese casserole is made from scratch and is an updated version of that old favorite from my childhood that included cans of cream soup.
There's nothing that can be said. But there is much to be eaten. Come, my child...come. I shall take you by the hand and take you where you need to go. I shall show you the food that is solely responsible for my bones and tissues multiplying and growing at a young age.
Added April 15, 2003 | Recipe #59773 1/1 Photo of Foolproof Dark Chocolate Fudge Prep Time: Cook Time: I make this at Christmas, but why not try it any time of year. Summer is not the best time for fudge, especially if it is hot, but this one seems to turn out whenever...enjoy!
Ingredients 2 sticks butter, softened, plus more for pan 5 pounds russet or Yukon gold potatoes One 8-ounce package cream cheese, softened 1 cup heavy cream 1/2 to 1 teaspoon seasoned salt 1/2 teaspoon kosher salt 1 teaspoon black pepper Directions Watch how to make this recipe.
