More Thanksgiving Recipes

I'm really starting to get into the spirit of Thanksgiving, and I can hardly wait to make the dinner next week. We are having 8 guests, each from a different part of the world! It should be an amazing dinner party! I'm taking a lot of time to plan the Thanksgiving dinner menu, because I want it to be very traditional. Here are a few of the recipes that I'm considering including in addition to the pumpkin pies and probably a sour cream apple pie:

Wild Rice Stuffing Recipe

2 (14 1/2 ounce) cans chicken broth
1 (4 ounce) package wild rice (2/3 cup)
1 teaspoon salt
1/2 teaspoon dried thyme
2 tablespoons vegetable oil
4 medium-size carrots, sliced
2 medium-size celery stalks, sliced
1 medium-size onion, chopped
10 ounces mushrooms, sliced
1 1/2 cups regular long-grain rice
1/4 cup chopped parsley

In 4-quart saucepan over high heat, heat chicken broth, wild rice, salt, thyme, and 1 1/2 cups water to boiling. Reduce heat to low; cover and simmer 35 minutes.

Meanwhile, in a nonstick 10-inch skillet over medium-high heat, heat 1 tablespoon vegetable oil. Add carrots, celery, and onion and cook until tender-crisp, stirring occasionally. Remove carrot mixture to bowl.

In same skillet in 1 tablespoon vegetable oil, cook mushrooms until golden brown and all liquid evaporates.

Stir long-grain rice, carrot mixture, and mushrooms into wild rice; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until all liquid is absorbed and rice is tender.

Stir in chopped parsley. Use to stuff a 12- to 16-pound turkey. Or, spoon into serving bowl; keep warm.

Sweet Potato Casserole

3 large sweet potatoes
1 cup granulated sugar
2 eggs
1/2 cup (1 stick butter), softened
1 teaspoon vanilla extract

Crunch Topping
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tablespoon cinnamon

Boil potatoes until tender. Remove skins when cooled. Put into a large bowl and whip them until fluffy. Add remaining ingredients. Pour into a greased casserole and top with the Crunch Topping. Bake at 350 degrees F for 45 minutes.

Garlic and Chive Mashed Potatoes

2 to 2 1/2 pounds russet potatoes
4 tablespoons butter
3 medium cloves garlic, finely minced
1 tablespoon fresh or freeze-dried minced chives
2 to 4 tablespoons sour cream, optional
1/2 to 3/4 cup milk, warmed
salt and pepper, to taste

Peel potatoes; cut into chunks and put in a saucepan. Rinse and drain. Cover potatoes with water and boil for about 15 to 20 minutes, until tender.

Meanwhile, melt butter in a saucepan with garlic and chives. Cook over low heat for about 1 minute. Drain and mash the potatoes; beat in sour cream, if using, and then add the butter mixture and milk until desired consistency is reached. Add salt and pepper, to taste.
Serves 6.

Look for more Thanksgiving recipes tomorrow!

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