Bitten by Books
Welcome to the poll of the week!! This is our annual Thanksgiving Recipe Share as well. Polling runs through Saturday, November 15th.
How to participate: FIRST VOTE on the bottom RIGHT HAND SIDE of the site. Next stop here to tell us which 5 Favorite Thanksgiving Foods that you picked and why you chose them. The only VOTES that count are the ones on the actual poll not the comments.
Next SHARE all of your favorite Thanksgiving recipes in the comments as well. PLEASE put the entire recipe don’t put a link (feel free to credit the original source). If you put a link to a recipe or Pinterest pin, it may go to the spam folder and we won’t be able to see your yummy recipe. Be sure to include all the instructions and post as many recipes as you like. If you have special traditions on Thanksgiving share those too.
PLEASE NOTE: We can’t add every Thanksgiving food out there or this would be the only poll we would have on the site ever again. 
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I love turkey, cranberry sauce, stuffing, pumpkin pie and corn pudding. My gram always made corn pudding and now I do.
2 cans creamed corn
2 eggs
2/3 of a corn can of milk
1 lg onion chopped
1 sleeve ritz style crackers crumbled
salt and pepper
Mix first 4 ingredients in a bowl. Add salt and pepper. Fold in crackers. Grease a glass bread pan. Pre-heat oven to 350F. Pour mixture into the prepared dish. Bake in oven at 350F for about an hour.
Ohh that sounds AMAZINGLY good Viki! I totally forgot creamed corn. lol but this sounds sooo goooood
We don’t usually have turkey for years we would get a prime rib boxed meal from a local grocery store and then fancy it up. LOL Man I want some prime rib now!
Our eldest son and his wife go to his maternal grandmothers on Thursday so we have standing rib roast here on Thursday and then I cook real Thanksgiving on Friday. By Saturday I’m dead tired and want to kill the lot of them ;).
I have an other - but no recipes for anyone. Just had to add that there still is room for something chocolate. LOL When I was a kid, it was some sort of chocolate pie; now, where we go for the meal, there is chocolate cake or chocolate pastries as well. So, always room for chocolate.
Lois
Oh Lois!
You don’t have a favorite chocolate recipe to share??? I just googled my recipe. LOL
Well, I don’t bake or anything like that, so I don’t have any to share. LOL But um… well, I do like the Wegman’s ultimate chocolate cake as one example, so I have a name for you - best I got! LOL
LOL hahaha that works.
Do you cook? I don’t really cook, so I tend to make the same things over and over. hahah
We usually triple this recipe and use frozen Cauliflower. It is a bigger hit than real mashed potatoes. We usually just use the plain old stuff you would normally use for mashed potatoes not all the fancy stuff Chef Stella uses. LOL
“Mock” Garlic Mashed Potatoes or Mashed Cauliflower
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter
Directions
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
Recipe courtesy George Stella
Read more at: http://www.foodnetwork.com/recipes/mock-garlic-mashed-potatoes-recipe.html?oc=linkback
That sounds really good
Hey Zonell!
It IS really good, it always runs out before the mashed potatoes do.
let me know if you decide to make it and what you think. 
I chose mashed potatoes, sweet potatoes, stuffing and pumpkin pie. I guess I have decided carbs are not the enemy. I have a question, though. What the heck is ambrosia salad, and is that really a Thanksgiving thing? I’m not trying to be disrespectful; I just have never heard of it.
LOL it is. My mom made it for holidays at our house.
“Ambrosia is a variation on the traditional fruit salad. Most ambrosia recipes contain fresh or sweetened pineapple, mandarin oranges or fresh orange sections, miniature marshmallows,[1] and coconut.[2] Other ingredients can include maraschino cherries, bananas, strawberries,[3] peeled grapes, or crushed pecans. Ambrosia can also include whipped cream (or whipped topping), sour cream, cream cheese, pudding, yogurt, or cottage cheese. The mixture is refrigerated for a few hours or overnight before serving. Although the name references the food of Greek gods, it is widely believed to be an American dish originated in the early 19th century.”
Recipe from Alton Brown, though I suspect there are way easier less involved ones. lol
Ingredients
1/2 cup heavy cream
1 tablespoon sugar
4 ounces sour cream
6 ounces homemade mini marshmallows, approximately 3 cups
1 cup clementine orange segments, approximately 6 clementines
1 cup chopped fresh pineapple
1 cup freshly grated coconut
1 cup toasted, chopped pecans
1/2 cup drained maraschino cherries
Directions:
Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.
Recipe courtesy Alton Brown, 2007
Hmmm is it a regional thing, or a ‘I love it and wanted to see if anyone would vote for it’ thing? LOL
LOL I have no idea, I know several members of my family make it and I have seen / had it at other holiday gatherings here in the Pacific Northwest. But my hubby’s aunt in the south has a variation of this same salad.
Every Thanksgiving I’ve had for the past 34 years has been a lie.
I chose Turkey
Pumpkin pie
Pumpkin rolls
cheesecake
although I know my hubby and sons are asking me to make this dessert called pumpkin lasnagna.. It tastes like a pumpkie pie cheesecake…
and I always like home made yeast rolls. One year a friend made home made blackberry jam…and oh man me, my mom and step dad ate that
Oh Rao!
Now you have to post the pumpkin Lasagna recipe!! come on don’t leave us hanging.
- Laughs - You are suppose to make pumpkin lasnagna in cake layout but I make mine into pie form because I cheat and pie the pre-made graham cracker crust.
But there are stages….
THE CRUST
1 cup flour
1/2 butter softened
1/2 cup toasted walnuts or precan-chopped (optional)
Preheat the oven at 350 F and spray 8×8 inch baking dish.
Mix flour, butter and ½ cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.
CHEESECAKE LAYER
8 oz cream cheese softened
1 cup powder sugar
1 cup whipped topping
Mix cream cheese and powdered sugar until it’s light and fluffy, add 1 cup whipped topping and spread over cooled crust. Set in the fridge while making pumpkin mixture.
Pumpkin Layer
2 1/2 cup milk
3 small packages of vanilla instant pudding
15 oz pumpkin puree
1 tsp cinnamon
Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it’s smooth. Spread over top of cheesecake layer.
TOPPING LAYER
1 cup whipped topping (actually it’s the remainder of the whipped cream
1/2 cup toasted walnuts or precans chopped * this is optional because hubby doesn’t like the nuts
Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours.
My mom’s cousin made something similar to this but with chocolate instead of the pumpkin… If you want chocolate instead of pumpkin you need two pkgs of chocolate instant pudding and 3 1/2 cup milk. Whisk until thickened and spread over the cheesecake layer (instead of pumpkin) and allow to rest for 5 minutes. Then the cool whip topping.
Oh now THIS sounds good. It is a bit like one I used to make. Pumpkin, cream cheese pie in a graham cracker crust. I have had the recipe for years. (no clue where it is now though) Thanks for sharing!
Someone had posted it on facebook. I called hubby over and he said “Payday we’ll buy the stuff to make it.” So we get the stuff and I make it… The oldest gets a slice… ten minutes later “Mom I don’t like this… I LOVE IT. You gotta make more.” Then hubby was like “You can make this anytime.” And so didn’t the youngest. You know it’s good when your kids argue wth their dad “One pie’s allllll mine don’t touch.”
I have of course some of the normal stuff. Like- Turkey, Mashed Potatoes, Cranberry sauce, Scalloped Potatoes and My other is Cherry Pie. I’m not fond of Pumpkin pie. although I did forget the stuffing.
Turkey
Ham
Pumpkin Pie
Pumpkin Roll
Sweet Potato Casserole
gets my vote
We don’t celebrate Thanksgiving in my country, but I love turkey, mashed potatoes and apple pie.
I went with Cranberry sauce and Green Bean Casserole…but truly my very favorite part of Thanksgiving are the leftover Turkey sandwiches later that day/the next few. I make the entire meal so I am generally not that hungry when it is all ready but I love those sandwiches. Has to be plain old white bread, turkey w/ a little salt, iceberg lettuce, & mayo. Occasionally, I’ll add a bit of cranberry sauce. Simple yet perfect. Cranberry sauce is so spectacularly easy to make that I just kind of throw it together every year…this year I’m thinking about a Vanilla and Bourbon version…
The Green Bean Casserole I make is from Pioneer Women…and it is so very good, plus the cheese sauce adapts to all sorts of other delicious dishes.
2 pounds Fresh Green Beans, Ends Cut Off
4 slices Bacon, Cut Into 1/4 Inch Pieces
3 cloves Garlic, Minced
1/2 whole Large Onion, Chopped
4 Tablespoons Butter
4 Tablespoons All-purpose Flour
2-1/2 cups Whole Milk
1/2 cup Half-and-half
1-1/2 teaspoon Salt, More To Taste
Freshly Ground Black Pepper, To Taste
1/8 teaspoon Cayenne Pepper
1 cup Grated Sharp Cheddar Cheese
1 jar (4 Ounce) Sliced Pimentoes, Drained
Extra Milk For Thinning If Necessary
1 cup Panko Bread Crumbs
Preparation Instructions
Cut green beans in half if you like pieces to be a little smaller.
Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they’re cool and set aside.
Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.
In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.
Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine.
Pour into a baking dish and top with panko crumbs.
Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.
OMG that recipe sounds so good Kristin! I am coming to your house one year for Turkey Day!
You just let me know and I will make a place at the table for you! It is Chris’ favorite holiday meal, so that is the one that I always make. I pretty much have turkey down to a science at this point, can do gravy & mashed in my sleep, and all the other stuff I keep on the simple side. Oh- I did make a really good stuffing last year though…and I don’t even like stuffing all the much.
1 loaf sourdough bread, cut into 1/2-inch cubes (about 11 cups)
1 tablespoon expeller-pressed canola oil
3/4 pound fresh mild pork or chicken sausage
4 Braeburn, Gala or other apples, cored and diced
3 stalks celery, thinly sliced
1 large onion, diced
2 tablespoons unsalted butter
2 1/2 cups low-sodium chicken broth
1/3 cup chopped fresh sage leaves
3/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
Preheat oven to 300°F. Spread bread cubes out on two large rimmed baking sheets and bake until dried but not browned, about 15 minutes. Transfer to a large bowl.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage and cook, breaking up chunks with a spoon, until browned, about 6 minutes. Add apples, celery, onion and butter and cook, stirring occasionally, until apple and vegetables are softened, 8 to 10 minutes more. Add to toasted bread. Stir in broth, sage, salt and pepper.
If using to stuff a turkey, cool completely before stuffing. If baking separately, heat oven to 350°F and bake in a buttered casserole dish until lightly browned and crisp on top, 50 to 60 minutes.
I picked cranberry sauce, stuffing, pumpkin pie, green bean casserole, and squash, but if I could pick one that’s not on the list, one that is my very favorite, it would be baked corn casserole. Yum!
Oh, and for a recipe: I don’t have the actual corn casserole recipe because my grandma always makes it the best, but I did find one online that sounds similar.
1 heaping spoon of flour (about 2 tbsp)
3 eggs
1 tbsp sugar
salt & pepper
1 can Cream of Corn
2 cans regular Corn, drained
1 tbsp of butter, melted
Whisk together flour, eggs, sugar, salt and pepper then set aside. Mix together all three cans of corn and butter. Add the egg mixture to the corn mixture and place into an 8×8 baking dish. Bake at 350 for 45 minutes and/or until it starts to bubble in the middle. Serve Hot!
Recipe found here:
momscrazycooking [dot] blogspot [dot] com
My favorites are turkey, stuffing, cranberry sauce, broccoli with cheese sauce, and pumpkin pie. Kristin’s stuffing sounds delicious and I plan to try it this Thanksgiving.
I usually follow the whole berry sauce recipe on the back of the cranberry package, but substitute port wine for half the water and a little Grand Marnier for a tablespoon of the water. Proceed as directed (sometimes I cut down on the sugar by a tablespoon or two, though the finished sauce won’t hold its shape for as many days), then add finely grated orange zest to taste (I use about a tablespoon) when you take the sauce off the heat.
My favorite foods for Thanksgiving is brownsuger glazed ham and potato salad. But I don’t eat anyone else’s potato salad. I make mine by mashing potatoes add mayo cubed pickle relish chopped eggs.
Turkey, stuffing, cranberries, mashed potatoes AND gravy, pumpkin pie. Those are the basics MUST haves! Or it’s simply NOT Thanksgiving! lol
Just noticed I was supposed to add a recipe. As my husband is diabetic.. and LOVES cranberry sauce.. I found a wonderful way to make it.. and it has hardly any calories at all.
Boil one bag of fresh cranberries in one cup of water, a teaspoon of cornstarch, and a few bits of oranges. When the cranberries start to “pop”… remove from heat and add one cup of Splenda. Put into a container and store in fridge.
SUPER YUMMY! Most diabetics have no idea how good cranberries are for their kidneys. We actually make them at least once a month!
Definitely cranberry sauce and stuffing
I voted stuffing, since that’s the closest option to potato dressing, which is a serious addiction of mine come this time of year.