Viewer Submitted Thanksgiving Recipes 

Here are the chosen recipes that we will be making on this Thursday, Thanksgiving:

Turkey with Maple Cranberry Glaze

TURKEY:8 tble butter, softened1 tble House seasoning2 tble chopped fresh parsley leaves2 tble minced shallots2 tble. minced garlic clovesGLAZE:3 tble butter12oz. cranberries1/2 cup maple syrup3/4 cup Cranberry juice2 teasp. apple cider vinegar3/4 cup apple cider1/4 cup brown sugar1 teasp. salt1 teasp. freshly ground black pepper.HOUSE SEASONING1 cup salt1/4 cup black pepper1/4 cup garlic powderTURKEY:Preheat oven to 375 degrees F.In a small mixing bowl combine butter, House Seasoning, parsley, shallots, and garlic.Place turkey securly in roasting pan. Rub butter mixture over entirety of turkey. Stuff, if desired.Roast for 18 minutes per pound (including stuffing, if added). When finished, remove from oven and tent with foil. Let rest for 20 minutes before carving.GLAZE:Combine all ingredients in a small saucepan over medium-high heat. Bring to a boil, and reduce heat to medium-low. Let simmer until the cranberries burst (about 8-10 minutes).Strain the mixture through a sieve and let cool.HOUSE SEASONING:Mix all ingredients together and store in an airtight container for up to 6 months.**********************************************

Peanut Butter Stuffing

1 Cup Drippings1 Cup Peanut Butter8-10 Slices Bread, ToastedFirst: mix together drippings & peanut butter. Crumble toast in.Blend thoroughly and bake in small glass casserole dish in oven @400 for approx. an hour or until crispy. During baking time, stir stuffing mixture 2 times. Recipe Submited By: Janine Mason *********************

Sausage & Corn Bread Stuffing

Ingredients:2-1/2 cups yellow cornmeal1-1/2 cups all-purpose flour1/4 cup sugar6 teaspoons baking powder1-1/2 teaspoons salt2 eggs2 cups 2% milk6 tablespoons canola oilSTUFFING:1 pound bulk pork sausage1 bunch celery, chopped2 medium onions, chopped1 cup chopped fresh mushrooms1/2 cup chopped sweet red pepper1/2 cup butter, cubed1 can (49-1/2 ounces) Chicken Broth2 to 3 tablespoons rubbed sage1 tablespoon poultry seasoning1/2 teaspoon pepper (Stuffs a 14-16 lb. turkey)In a large bowl, combine the first five ingredients. Combine the eggs, milk and oil: stir into dry ingredients just until moistened.Pour into a greased 13-in. x 9-in. baking pan.Bake at 425° for 18-20 minutes or until a toothpick comes out clean.Cool on a wire rack.Cook sausage over medium heat until no longer pink: drain and set aside.In the same pan, saute the celery, onions, mushrooms and red pepper in butter until tender.Stir in the broth, seasonings and sausage. Bring to a boil. Reduce heat: simmer, uncovered, for 10 minutes.Remove from heat. Cut corn bread into 1/2-in. cubes: fold into sausage mixture.Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 13-in. x 9-in. baking dish: cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Recipe Submitted By:Kimberly Mitchell *********************************

Cranberry Salsa

1 bag fresh cranberries 1 cup sugar 1 cup water 1 can green chilies 1/2 tsp. cumin 1 tsp. lime juice. Boil sugar and water. Add cranberries. Bring to boil. Reduce heat. Boil 10 minutes. Do not stir while boiling. Add cumin, lime juice and chilies. Stir. Serve over block of cream cheese on Ritz crackers. Delicious and beautiful presentation.Submitted by: Lindy Warren *******************************


3 cups cranberries, rinsed and sorted (12 ounces) ¾ cup pecan or walnut pieces, lightly toasted ½ cup sugar ¾ cup butter, melted 2 eggs, slightly beaten 2 tablespoons orange-flavored liqueur or orange juice 2 teaspoons finely shredded orange peel 1 cup sugar 1 cup flour ½ t. salt 1/4 t. baking powder Butter and lightly flour a deep 10-inch pie plate or a 10×2-inch quiche dish that does not have a removable bottom. Place cranberries in the bottom of the dish. Sprinkle with nuts and ½ cup sugar. In mixing bowl, combine melted butter, eggs, liqueur or juice, orange peel, sugar and flour. Beat with a wire whisk or form until smooth. Pour over cranberries. Bake in a 325-degree oven for 35 to 45 minutes or until a toothpick inserted near the center comes out clean and top is golden brown. Cool pie on a wire rack. Cover and chill to serve. Makes 8-10 servings. Submitted by: Nonni Daly

Thank you once again to everyone who submitted a recipe!