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Thanksgiving Feast Recipes - KOAM TV 7

Thanksgiving Feast Recipes

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Tawnya's Herb, Rub & Bag Turkey
1 turkey
2 tbsp flour
1 tbsp dried sage
1 tsp each dried thyme, basil, rosemary, paprika
Salt & pepper to taste

Thaw turkey in fridge. Remove giblets. Shake flour in a large oven bag. In a bowl, mix seasonings and rub all over turkey. Place turkey breast down in bag, tie, and poke a handful of holes in bag with fork.

Cook at 350 degrees for 2 to 2 1/2 hours. (average time for 12lb turkey)
 

 
Katelyn's "7 Layers of Fun" Salad
Chopped carrots
Grapes
Chopped walnuts
Bacon bits
Shredded cheese
Steamed peas
Dressing (your choice)

Layer all ingredients in a pan.

 
Brandon's "Not Much More Than A Couple Cans of Corn" Casserole
 
1 can whole kernel yellow corn, undrained
1 can cream style yellow corn
1 8 oz. carton sour cream
2 eggs, beaten
1 box Jiffy corn muffin mix
1 stick butter, melted
Cheddar cheese, shredded

Mix all together and pour into a large, lightly oiled casserole dish. Bake at 350 degrees F for 55 to 60 minutes. During last 10 minutes, top with shredded cheddar cheese until melted.


Ashley's "Throw It Together" Stuffing

3 cups water
1/2 cup butter
1 16 oz package corn bread stuffing mix
10 bacon strips, diced
1 cup dried cranberries
1 1/2 cups shallots
1/2 cup pecans, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon pepper

In a large saucepan, bring water and butter to a boil. Remove from the heat, and stir in stuffing mix. Cover and set aside.

In a large skillet, cook bacon until crisp. Remove with a slotted spoon to drain on paper towels. Discard all but 3 tablespoons of drippings. Cook onion in drippings for 5 minutes or until tender. Add to corn bread mixture along with pecans, salt, pepper and bacon. Mix well.

Transfer to a greased 2-qt. casserole dish. Cover and bake at 325 degrees F for 45 minutes or until heated through.


Joel's "Bangers and Smashed Potatoes"

Baby potatoes
Summer sausage, sliced
Cheddar cheese, sliced

Smash baby potatoes flat. Fry in butter in a skillet. Cook summer sausage in a skillet. Stack sausage on top of potatoes. Stack sliced cheddar cheese on top of summer sausage.


 
Tawnya's Poppin' Pumpkin Cheesecake with Cinnamon Graham Cracker Crust

Crust:
1 3/4 cups graham cracker crumbs
3 tbsp brown sugar
1/2 tsp ground cinnamon
1 stick melted butter

Filling:
3 (8 oz) pkgs cream cheese (room temperature)
1 (15 oz) can pumpkin puree
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
2 tbsp flour
1 tsp vanilla

Topping:
6 tbsp butter, softened
1 cup brown sugar
1 cup chopped walnuts

Directions:

Preheat oven to 350 degrees F.

For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch (or larger... You will have plenty of filling!) deep dish pie pan.

For filling:
In large bowl, beat cream cheese until smooth. Add pumpkin, eggs, egg yolk, sour cream, sugar and spices. Blend well. Continue to beat in flour and vanilla.

Pour into crust. Spread evenly and place in oven for 1 hour.

For topping:
In small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake. Return to oven and continue baking 15-20 minutes until cheesecake top is lightly browned.

Remove from oven and cool on wire rack for about 20 minutes. Refrigerate overnight. Serve cold with whipped topping if desired.


Denton's "Pecan't Handle It" Pecan Pie

1 cup light or dark corn syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
1 1/2 cups pecans
1 9-inch unbaked or frozen deep-dish pie crust

Preheat oven to 350 degrees F.

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.

To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

 

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