Delight your guests with these savoring hotties right from main course to desserts. Here we have for you some luscious and scrumptious Thanksgiving dishes to choose from.
- 1 large onion, diced
- 1 (750 ml) bottle red wine
- Salt and pepper to taste
- 12 pounds whole turkey
Fill the bottom of a pot with a 5 pound bag of charcoal. The turkey should be washed and stuffed with onion. Wash the exterior of the turkey with salt and pepper. Now place the turkey in a deep aluminum roasting pan and then the pan on the grill’s grate. Remember to pour wine on the turkey and cover up the turkey with foil. Grill the turkey for 60 to 90 minutes and cook it till you might feel it to be tasty.
Stuffed Acorn Squash
- 2 acorn squash
- 2 carrots, grated 1 can (8 oz.)
- Crushed pineapple 2 tablespoon
Cut the squash into halves and take out the seeds. Place the same in the baking dish. Combine all the remaining ingredients and fill it into the squash cavities. Now, bake the squash at 350 degrees F for 30 minutes till the squash is tender.
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp fresh ground pepper
- 1 1/4 tsp cayenne pepper
- 1 (12- to 14-pound) fresh turkey
- Peanut oil (about 3 gallons)
- 1 1/2 tsp kosher salt
- 1 1/2 tsp smoked paprika
- Stir together first 6 ingredients.
- Remove giblets and neck from turkey, and discard.
- Drain cavity well; pat entire turkey dry with paper towels.
- Loosen and lift skin from turkey with fingers, without totally detaching skin; generously spread seasoning under skin.
- Carefully replace skin and secure with wooden picks, if desired.
- Sprinkle and rub remaining seasoning inside cavity and on outside of turkey.
- Let turkey stand at room temperature while oil heats.
- Meanwhile, pour oil into a deep propane turkey fryer 10 to 12 inches from top heat to 350 degrees F over a medium-low flame, according to manufacturer’s instructions (about 45 minutes).
- Place turkey on fryer rod. Carefully and slowly lower turkey into hot oil with rod attachment.
- Fry 35 to 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165 degrees F (about 3 minutes per pound plus an additional 5 minutes.
- Keep oil temperature between 300 degrees F and 325 degrees F).
- Remove turkey from oil drain and let stand 25 minutes before slicing.
- frozen corn
- 1 cup heavy cream
- 1 cup whole milk
- 2 tsp all-purpose flour
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon salt
- 2 tsp granulated sugar
- 1/4 teaspoon freshly ground black pepper
- 2 tsp butter
- In a pan over medium heat, combine the corn, cream, salt, sugar, pepper and butter.
- Mix together the milk and flour, and stir into the corn mixture.
- Cook stirring over medium heat until the mixture is thickened, and corn is cooked through.
- Remove from heat, and stir in the Parmesan cheese until melted.
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