Thanksgiving Day Dishes

Written by Chronicle Staff. Posted in Featured

Published on November 14, 2018 with No Comments

Thanksgiving Day Dishes

Turkey and stuffing are Thanksgiving Day must-haves, but not everyone makes them the same way. When it comes to stuffing, where you live might make a difference in how you make it.

According to a new survey by Mrs. Cubbison’s Kitchen in Los Angeles, celery and onions top the ingredients list, then regional differences come into play:

People in the Northeast and West are more likely to add carrots and sausage.

70 percent of people in the South and 60 percent of people in the Northeast said they like to cook stuffing in a casserole dish.

58 percent of people in the West and 45 percent of people in the Midwest said they prefer to cook it in the bird.

While traditional Thanksgiving dishes are preferred in most regions, about one in five families say they now consider special diets when preparing their menu including gluten-free, vegetarian, diabetic and kosher options:

Gluten-free and vegetarian choices are popular in the West.

The South and Midwest offer items for those who are diabetic.

The Northeast and South offer lactose-free and kosher dishes.

The survey also found that when asked which Thanksgiving dishes are handed down from previous family generations, “stuffing” was by far the most important. But the term for this dish differed depending on locale – Southerners refer to the dish as “dressing,” while people in the East, Midwest and West say “stuffing.”

No matter where you live, you can ensure big flavor at your holiday table when you use family-favorite recipes like these. Get more Thanksgiving recipes at .

Cranberry Sausage Classic Dressing

Servings: 10
Prep Time: 30 minutes
Cook Time: 50 minutes

  • 1 1/2  lbs. pork sausage, crumbled
  • 1/4 cup butter, unsalted
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 1 teaspoons garlic cloves, chopped
  • 2 {6-ounce packages) of Mrs. Cubbison’s Classic Seasoned Dressing
  • 1 cup walnuts
  • 1 cup cranberries, dried sweet
  • 1 each Granny Smith apple, peeled, cored, chopped 1/2-inch
  • 1 tablespoon sage, fresh, chopped
  • 1 1/2 cups chicken broth

Preheat oven to 350°F.

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown.

Stir in butter, celery, onion and garlic; sauté until translucent.

In a large mixing bowl, combine dressing, prepared sausage and vegetable mixture, walnuts, cranberries, apple, sage and chicken broth.

Transfer mixture to medium buttered baking dish. Bake covered in preheated oven 30 minutes; uncover and bake additional 20 minutes until lightly browned.

Libbys Pumpkin Pie Recipe

Libbys Pumpkin Pie Recipe

Pumpkin Pie

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  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 ounces) Libby’s 100% Pure Pumpkin
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream (optional)


1. MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

2. POUR into pie shell.

3. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Nutrition Facts per Serving:

Serves: Makes 8 servings
Total Fat:
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Notes, Tips & Suggestions

Tip: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

Corn Bread Casserole

Corn Bread Casserole

Corn Bread Stuffing

  • 1 cup butter (2 sticks)
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 ½ to 2 cups liquid or broth*
  • 1 box Mrs. Cubbison’s Seasoned Corn Bread Stuffing Oven Casserole Directions

Prep Time: 10 minutes
Cook Time:
45 minutes

Preheat oven to 350°F. In a large saucepan, melt butter on medium heat, sauté vegetables until translucent.

Combine stuffing mix; stir in liquid* gradually and blend lightly.

Place stuffing in greased casserole dish, cover and bake for 45 minutes. Uncover last 15 minutes for crisper top.

Top-of-Stove Directions

Prep Time: 10 minutes
Cook Time:
10 minutes

In large saucepan, melt butter on medium heat, sauté vegetables until translucent.

Stir in liquid* gradually and bring to a boil over high heat. Cover and reduce heat to simmer for 3 minutes.

Turn off heat, add dressing mix and blend lightly. Cover and let stand for 5 minutes. Fluff with fork and serve.

*Use more liquid for moister stuffing, less for drier.

Fun Facts about Thanksgiving Today

  • In the US, about 280 million turkeys are sold for the Thanksgiving celebrations.
  •  Each year, the average American eats somewhere between 16 – 18 pounds of turkey.
  • Californians are the largest consumers of turkey in the United States.
  • Thanksgiving Day is celebrated on the fourth Thursday in November in the United States.
  • Although, Thanksgiving is widely considered an American holiday, it is also celebrated on the second Monday in October in Canada.
  • Black Friday is the Friday after Thanksgiving in the United States, where it is the beginning of the traditional Christmas shopping season.

Fun Turkey Facts

    • The average weight of a turkey purchased at Thanksgiving is 15 pounds.
    • The heaviest turkey ever raised was 86 pounds, about the size of a large dog.
    • A 15 pound turkey usually has about 70 percent white meat and 30 percent dark meat.
    • The five most popular ways to serve leftover turkey is as a sandwich, in stew, chili or soup, casseroles and as a burger.
    • Turkey has more protein than chicken or beef.
    • Turkeys will have 3,500 feathers at maturity.

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  • Male turkeys gobble. Hens do not. They make a clucking noise.
  • Commercially raised turkeys cannot fly.
  • Turkeys have heart attacks. The United States Air Force was doing test runs and breaking the sound barrier. Nearby turkeys dropped dead with heart attacks.
  • A large group of turkeys is called a flock.
  • Turkeys have poor night vision.
  • It takes 75-80 pounds of feed to raise a 30 pound tom turkey.
  • A 16-week-old turkey is called a fryer. A five to seven month old turkey is called a young roaster.


A Tasty Twist on Turkey Leftovers

When you’re planning your big turkey dinner, the one thing you want to be sure to do is get a turkey big enough for some delicious leftovers. While turkey sandwiches are good, there’s a lot more you can do with this tasty bird.

Breakfast or Brunch dapoxetine is used as a treatment for premature ejaculation. uk . compare prices and save up to 70%. cheap dapoxetine ! — Wake the family up to a hearty breakfast casserole that’s a creamy blend of turkey, sour cream, cream of chicken soup, cheese and hash browns. It has a crunchy topping with a surprise ingredient; and you can finish it off with a dollop of fresh and flavorful Wholly Guacamole. Make it ahead of time so all you have to do is pop it into the oven in the morning.

Quick Turkey Tidbits

Need some more inspiration for turkey leftovers? Try one of these easy snack ideas:

Turkey nachos — Shredded turkey, peppers, onions, black olives and cheese on lime-flavored nacho chips. Top with chunky guacamole, salsa or sour cream.

Turkey bites — Top your favorite crackers with a little turkey and a slice of pepper Jack cheese. Microwave until the cheese starts to melt. Add a dollop of salsa or guacamole.

Mini mexi-pizzas — Split an English muffin, and spread a little salsa on each half. Top with turkey and shredded cheese. Broil until cheese is bubbly. Top with a dollop of sour cream or guacamole.

Turkey Leftovers

Turkey Potato Cheesy Breakfast Casserole

Turkey Potato Cheesy Breakfast Casserole

Serves: 8

    • 2 cups cubed turkey
    • 1 cup low-fat sour cream
    • 1 (10-ounce can) cream of chicken soup
    • 1/4 cup milk
    • 1 cup shredded cheddar cheese, divided
    • 1  bag (30 ounces) frozen hash brown potatoes, thawed
    • 1/2 onion, diced
    • 1/2 cup corn flake cereal
    • 1 cup Wholly Guacamole

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In mixing bowl, combine turkey, sour cream, soup, milk, 1/2 cup cheese, hash browns and onion.

Spread in bottom of 2 quart dish (greased).

Bake, uncovered, at 350°F for 1 hour.

Add additional 1/2 cup of cheese and corn flake cereal, and bake another 5 to 10 minutes until bubbly and slightly browned.

Let cool for 10 minutes and serve with a dollop of Wholly Guacamole. With additions such as the new national geographic channel joining content from the likes of hbo as well as existing partners on top of the vast itunes service offered by apple itself, the apple tv keeps going from strength to strength

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