Delicious Holiday Food Recipes!
Looking for new and exciting Holiday food recipes? Here’s a mouth-watering selection of side dishes, and desserts to enjoy on Thanksgiving. Also, we’ve included some ideas for what to do with all of your leftovers after turkey day!
Side Dish – Cheddar Cheese Stuffed Acorn Squash:
2 acorn squash, halved and seeded 1/2 cup water, divided 1-1/2 cups chopped red tomato, 1/4 cup finely chopped sweet white onion, 2 T. chopped fresh sage or 1/2 tsp. dried sage, 1/2 tsp. salt, 1/8 tsp. pepper, 1 cup shredded cheddar cheese, divided
In a greased, shallow baking dish, place the squash halves cut side up. Pour 1/4 cup water in the bottom of the pan. Mix the chopped tomatoes and chopped onions together. Add the sage, salt and pepper and mix well. Divide the mixture in half. Spoon one half of the mixture into the squash, divided evenly among the 4 halves. Spoon half of the cheddar cheese into the squash, over the tomato, evenly dividing 1/2 cup of the cheese among the 4 halves. Spoon the remaining tomato mixture into the squash, over the cheese, divided evenly among the 4 halves. Spoon 1 tbs of water over each filled squash half. Loosely cover the baking dish with aluminum foil. Bake in a preheated oven at 400° for about 1 hour or until the squash is tender. (Pierce the squash with a fork to check.) Divide the remaining shredded cheese in 4 portions and sprinkle it on top of the baked, stuffed squash halves. Bake for 5 more minutes or until the cheese is melted.
2 cups white sugar, 1 1/4 cups vegetable oil, 1 teaspoon vanilla extract , 2 cups canned pumpkin, 4 eggs , 2 cups all-purpose flour, 3 teaspoons baking powder, 2 teaspoons baking soda, 1/4 teaspoon salt, 2 teaspoons ground cinnamon, 1 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12×18 inch pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
3 cups Honeysuckle White Whole Turkey, cooked, cubed, 1 package frozen mixed vegetables, 1 (10 1/2-ounce) can cream of chicken soup, 1 (10 1/2-ounce) can cream of celery soup, 1 (10-count) can refrigerator biscuits
Combine both cans of soup in a bowl with one can of water. Thaw the vegetables in the microwave. Place the turkey in a casserole pan with half of the soup mixture. Add the vegetable mixture and cover with the remaining soup mixture. Bake at 350°F until hot and bubbly. Place the individual biscuits on top of the casserole and bake until the biscuits are done.
Pictures and recipes from allrecipes.com