Thanksgiving Turkey Recipes

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Thanksgiving Dinner Recipes: Herb and Celery Stuffing Thanksgiving Casserole Recipe

What You Need:

1 C frozen cut green beans
1/2 C instant brown rice, uncooked
3 tbsp. butter
1 3/4 C water
1 (14 oz.) pkg. herb seasoned stuffing mix
1/2 C sweet dried cranberries
2 green onions, sliced thin
1 (10 3/ 4oz.) can cream of celery soup

How to Make It:

Place the green beans and rice in a large saucepan.
Add the butter and water into the pan.
Place the pan over high heat and bring the water to a rapid boil.
Once boiling add the stuffing mix.
Stir in the cranberries and onions.
Carefully add the soup to the pan and mix all the ingredients together well.
Set the oven temperature to 375 degrees and allow the oven to heat up.
Spray a square baking pan with a non stick cooking spray.
Spread the stuffing mixture into the pan.
Cover the pan with a piece of aluminum foil that has been sprayed with the cooking spray being sure the sprayed side is down over the casserole.
Bake 25 minutes.
Remove foil and continue baking 15 minutes or until the casserole begins to bubble around the edges and the top is a golden brown.

This Thanksgiving Casserole Recipe Serves 4

Cream of chicken soup also works well in this recipe.  If you are not partial to brown rice, white rice works just as well.

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Thanksgiving Dinner Recipes: Baked Hominy and Corn Thanksgiving Casserole Recipe

What You Need:

6 C water
2 (8 oz.) pkgs. Red beans and rice mix
2 tbsp. butter
1/4 tsp. cayenne pepper
1 (29 oz.) can hominy, drained and rinsed
1 (12 oz.) jar pickled jalapeno peppers, drained and chopped
1 (15 oz.) can corn, drained
1 (4 oz.) pkg. Cheddar cheese, shredded
1 C corn chips, crushed

How to Make It:

Place the water in a Dutch oven over high heat.
Stir in the red beans and rice, butter and cayenne pepper.
Bring the mixture to a steady boil.
Reduce the heat to low, cover and allow mixture to simmer 20 minutes, stirring occasionally.
The beans and rice should be tender and the liquid should be absorbed.
Spray a 3 qt. casserole dish with a non stick cooking spray on the bottom and up the sides.
Set the oven temperature to 350 and allow the oven to heat.
Spread the rice mixture into the prepared casserole dish.
Layer the hominy on top of the rice.
Layer on the chopped peppers and then layer the corn over the top.
Bake 30 minutes.
Sprinkle the top with the cheese and return to the oven for 5 minutes.
Sprinkle on the corn chips and continue baking 5 more minutes.
Allow the casserole to stand 10 minutes before serving.

This Thanksgiving Casserole Recipe Serves 8

This casserole can be a little spicy for some.  Tame it down by using regular pepper instead of cayenne pepper and leaving out the jalapeno peppers.

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Thanksgiving Dinner Recipes: Spanish Rice and Tomato Thanksgiving Casserole Recipe

What You Need:

4 tbsp. butter
2 (6.8 oz.) pkgs. Spanish rice and vermicelli mix
4 C water
1 (14.5 oz.) can diced tomatoes, untrained
1 (10 oz.) can diced tomatoes with green chilies, untrained
1 (11 oz.) can whole kernel corn, drained well
1/2 C sour cream
1 (4 oz.) pkg. Mexican cheese, shredded and divided

How to Make It:

Place the butter in a large skillet over medium heat.
Heat until the butter is completely melted.
Stir in the rice and vermicelli mix and sauté 4 minutes or until golden brown.
Carefully add the water.
Stir in both cans of tomatoes and the seasoning packets that come with the rice.
Set the heat to medium high and bring the mixture to a steady boil.
Reduce the heat to low, cover the skillet and continue cooking 18 minutes or until the rice is tender.
Place the corn in a mixing bowl.
Add the sour cream and half of the cheese blend.
Mix with a rubber spatula from the bottom up to insure all the ingredients are combined together well.
Stir the rice mixture into the corn mixture.
Spray a 3 qt. casserole dish with a non stick cooking spray.
Set the oven temperature to 375 degrees and allow the oven to preheat.
Spread the mixture into the prepared casserole dish.
Spread the remaining shredded cheese over the top of the casserole.
Bake 20 minutes making sure the casserole is heated through.

This Thanksgiving Casserole Recipe Serves 8

Any leftover can be used to make a great turkey casserole the next day.  Just dice up the turkey and stir it into the leftover casserole, cover and heat in a 350 degree oven until hot.

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Thanksgiving Dinner Recipes: Almond Topped Celery Thanksgiving Casserole Recipe

What You Need:

4 stalks of celery, sliced
1 C water chestnuts
1/4 C pimento, chopped
1 (10.75 oz.) can cream of chicken soup
1/2 tsp. salt
1/4 tsp. pepper
1/2 C almonds, sliced and toasted

How to Make It:

Place the celery into a large saucepan and cover with water.
Place the pan over medium heat and bring the water to a steady boil.
Continue cook 8 minutes or until the celery is tender.
Drain the celery.
Add the chestnuts to the celery and stir to combine.
Stir in the pimento and chicken soup until all the ingredients are completely blended.
Sprinkle in the salt and pepper in to the mixture and stir to incorporate.
Heat the oven to 350 degrees.
Spray a casserole dish with a non stick cooking spray on the bottom and sides.
Spread the celery mixture into the casserole dish.
Cover the top with the toasted almond slices.
Bake 30 minutes or until the casserole is completely heated through.

This Thanksgiving Dinner Recipe Serves 8

To toast the almonds place them in a saucepan over medium high heat.  Shake the pan and allow the almonds to toast for about 5 minutes or until they are a golden brown.  Add 2 tbsp. butter to the pan before the nuts to give them a light buttery flavor.

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