Thanksgiving Recipes

Last Updated: Monday, November 23, 2009 - 16:51

Sushmita Dutta

On Thanksgiving Day the entire family sits together on the dinner table and offers prayer for God’s continuous grace. The stuffed turkey is part of every Thanksgiving dinner. . Other than turkey, Pumpkin Pie, Cranberry Sauce, corns are also an integral part of the menu. Try out our assorted recipes and make this Thanksgiving memorable.

Thanksgiving Recipes

Roasted Turkey with Butter Glaze


1 14- to 16-pound turkey
1/2 cup softened butter
1/4 cup packed brown sugar
2 tablespoons snipped fresh marjoram
1 teaspoon finely lemon peel shredded
1/4 cup bourbon
Salt to taste
2 teaspoon of pepper

How to cook:

1. In a small mixing bowl combine butter, brown sugar, marjoram, and lemon peel for glazing.
2. Put the turkey with breast side up, on a rack in a shallow roasting pan. Separate the turkey skin from breast meat, taking care not to tear the meat or skin. Spread half of the glaze over the breast meat under the skin.
3. Melt and cool remaining glaze. Stir in bourbon. Brush mixture over outside of turkey. Season turkey with salt and pepper. Pull neck skin to back and fasten with a short skewer. Tuck drumsticks under the band of skin that crosses the tail.
4. Cover the turkey with foil paper. Roast in a 325 degree F oven for 3 to 4 hours.
5. After roasting, cut the skin or string between drumsticks. For browning, remove foil in the last 30 minutes of roasting Turkey is done when drumsticks move easily in their sockets and their thickest parts feel soft when pressed.

Cranberry Sauce


1 Packet (12 ounces) fresh cranberries
1/2 Cup balsamic vinegar
1/2 Cup sugar
1 Teaspoon nutmeg powder
1 Teaspoon cinnamon powder
1 Teaspoon pepper
1 Teaspoon cumin powder

How to cook:

In a saucepan cook cranberries, vinegar and sugar on high flame. Boil them properly. Add nutmeg, cinnamon, cumin and pepper. Simmer and keep stirring until the mixture is of thick consistency.

Pumpkin Pie


350 gms firm and drained tofu (Low calorie paneer)
1 cup of cooked or canned pumpkin
1 to 1 1/4 cups brown or golden sugar
4 teaspoons blended "pumpkin pie spice"
OR: 1 teaspoon cinnamon powder
1/2 teaspoon ground dry ginger
1/2 teaspoon ground cloves
1 teaspoons nutmeg powder
Salt to taste
1 pie crust

How to cook:

1. Heat the oven to about 375 degrees F. Blend the paneer in a food processor until smooth and cream-like. Add the cooked pumpkin and blend some more. The result should be a light orange-colored paste with no lumps of paneer.

2. Put the paste into a large mixing bowl and add the sugar, salt, and spices. Mix well and spoon it into the pie crust; decorate with cheerful shapes of leftover crust. Bake until the crusts are dark brown.

3. Serve warm or chilled, plain or topped with whipped cream or ice cream.

First Published: Monday, November 23, 2009 - 16:51

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