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What You Need:
1 (4 lb.) pumpkin
3
Continue reading Cherry and Rice Stuffed Pumpkin
What You Need:
1/2 lb. frozen cauliflower, thawed
1/2 lb. frozen broccoli, thawed
1/2 lb. frozen carrots, thawed
1 1/2 C ranch salad dressing
1 tbsp. flour
1 (4 oz.) pkg. Cheddar cheese, shredded
1/3 C walnuts, coarsely chopped
1/3 C buttered bread
Continue reading Scalloped Vegetable Medley
What You Need:
4 C water
2 lbs. butternut squash, peel, seeded and cubed
1 (21 oz.) can of apple pie filling
3/4 C cranberry sauce
2 tbsp. apricot preserves
2 tbsp. orange marmalade
How to Make It:
Fruit Laced Squash Casserole
What You Need:
6 bacon slices, chopped
1/2 lb. fresh chestnuts, peeled and chopped
1 C white bread crumbs
1 egg, beaten
1/2 bunch of watercress, chopped fine
1 1/2 tsp. salt, divided
1 1/4 tsp. pepper, divided
1 (10 lb.) whole turkey, thawed
3
Continue reading Roast Turkey with Chestnut Watercress Stuffing
Potato & Cheese Gratin
3 cups heavy cream
6 tablespoons all-purpose flour
3 cups Havarti cheese, shredded
2 tablespoons chicken flavored bouillon
3-1/2 pounds potatoes, peeled and sliced thinly
Preheat oven to 400 degrees. Grease a 13 x 9 inch dish and set aside.
Place 1/3 of the potatoes in the dish. Sprinkle with black pepper and 1 teaspoon chicken bouillon. Next add
Continue reading Potato & Cheese Gratin