Thanksgiving Recipe Ideas

• 1/2 lb shrimp, peeled and de-veined
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) jar cocktail sauce
• 1 (16 ounce) package buttery round crackers
• 1 lime

Put the cream cheese at the center of the serving platter. Mix together the cocktail sauce and shrimp and pour it over cream cheese. Slice one lime in half. Squeeze one half over the cocktail sauce and cut the other half into wedges to garnish your Shrimp dip. Now place the crackers and lime wedges around edge of plate and serve. This makes one mouth-watering appetizer for Thanksgiving meal. So let your folks stay boggled at your amazing culinary skill!

• 1 turkey (approx. 16 to 20 pounds)
• Stuffing of your choice

First, thaw your Thanksgiving turkey in the refrigerator, giving some time to get the giblet broth ready the day before roasting the bird. The turkey legs are to be removed from the leg sockets or skin crossing the tail. If needed, you may also take out the leg clamps from the body. Now, you also need to remove giblets and neck from the body cavities of the turkey.

Just before roasting, you need to spoon in the stuffing into the body cavities of the Thanksgiving bird. But do not put more than 3/4 cup stuffing per pound of turkey. Do not pack the stuffing too hard, or it will not get sufficiently hot by the time of cooking. Now you can tuck the legs back under the band of skin or reset legs into the sockets. You can also tie legs together with string if you find the leg clamp removed.

Now place the Thanksgiving turkey on a shelf in a shallow roasting pan with its breast side up. Fix a meat thermometer into the center of a thigh muscle so that the bulb doesn't touch the bone. Now cover it with foil, allowing some space between the turkey and foil. Tighten the foil over the drumsticks and neck.

Roast it until the meter of the oven reads 180 degrees F and juices start oozing out. It takes about 4 to 5 hours for a stuffed bird. Now put the bowl containing the extra bit of stuffing in the last half hour of roasting. Remember to remove the foil in the last 30-45 minutes to allow the turkey turn a yummy brown. Here, your Thanksgiving turkey is ready now! Take the turkey out from the oven and keep it covered loosely in foil before serving hot.

• 4 cups macaroni
• ½ lb shredded Cheddar cheese
• 1/2 lb shredded mozzarella cheese

Boil a big pot of slightly salty water. Add the macaroni and cook for about 8-10 minutes. When that's done, drain the water out and place in a microwave-proof bowl. Scatter the Cheddar and mozzarella cheese over the macaroni and microwave on medium-high power in intervals of 30 seconds until the cheese melts. Finally, stir a little to spread the cheese evenly over the macaroni and serve. Now this dish is a good item to pep up the appetites and is guaranteed to have your folks cheezing on Thanksgiving!

• 1 unbaked 10-inch pie shell
• 3 beaten eggs
• 1 tbsp melted butter
• 3/4 cup dark brown sugar
• 2 plus cups cooked pumpkin
• 1 cup scalded milk
• 1/2 tsp salt
• 1-2 tsp cinnamon
• 1-2 tsp ground ginger
• 1/4 to 1/2 tsp nutmeg
• 1/4 tsp cloves (optional)
• 2 ounces dark molasses (optional)
• 1 small can evap. milk

Daub the pie shell with melted butter and then refrigerate. Next, cook the pumpkin, brown sugar, salt and molasses in a pan over moderate heat until the mixture gets thick (approx 5-7 minutes). Stir in the evaporated milk, scalded milk and the beaten eggs and cook it over low heat for another 5 minutes. Pour this into a pie shell and bake at 425 degrees Fahrenheit first for 15 minutes and then at 350 degrees F for the next 45 minutes. Your pumpkin pie is just done to pamper the sweet tooth of your friends, family or your sweetie pie on Thanksgiving.