Thanksgiving Recipes

Here are a few of my favorite recipes, tried and tested throughout the years.

Thanksgiving Stuffing
1 bag plain stuffing
1 bag sage & onion stuffing
2 cans cream of chicken
1 pint sour cream
2-4 cans chicken broth
Sauteed onions and celery

Mix all ingredients together in a large bowl, using enough broth to make stuffing very moist, almost soupy. Pour into a greased baking dish. (Make sure it's not too thick or it will be mushy in the middle.) Bake at 350 for 45 minutes.


Sweet Potato Casserole
1 (40 oz.) can sweet potatoes, drained
3/4 C sugar
2 eggs
1/2 C milk
1/2 t salt
1/3 stick butter
1 t vanilla
1 scant t cinnamon

Mash sweet potatoes. Add other ingredients and put in a greased 9x13" baking dish.

Topping:
1 C brown sugar
1 C flour
1 C chopped pecans
1/3 C butter, melted

Mix flour and sugar. Add butter and pecans. If too soft, add more flour. Spread on top of potatoes. Bake, uncovered, at 350 for 45 minutes.


Pie Crust
(makes one 2-layer crust or two 1-layer crusts)
1 C flour
1 C Crisco
1 t salt
1/4 - 1/2 C cold water

Cut together flour, Crisco, and salt using a pastry cutter or two butter knives. Add cold water, the less the better, until dough is workable. Handle dough as little as possible to prevent it from warming. Roll out half of dough at a time. Turn your pie plate upside down on the dough to check the size. Fold dough in half, lift it carefully into your pie plate, and gently unfold. Cut off excess dough around edges. Fill. Prepare top crust if necessary. Brush milk on top crust and sprinkle lightly with sugar. Flute the edges. Bake according to recipe directions.