Thanksgiving Dinner

Print out the recipe for Thanksgiving Dinner

Serves 4

1 1/2 ounces powdered gelatin mix, any flavor except lemon or lime
4 ounces crushed pineapple, drained well
8 ounces canned whole cranberries
1 stalk celery
1/4 cup chopped walnuts
12 pounds turkey
4 slices dry bread, cut into cubes
2 ounces chopped onion
1 stalk celery, chopped
1 dash dried sage
1 dash pepper
2 tablespoons chicken broth
1 pound potatoes
1 tablespoon milk
4 ounces frozen green beans
4 ounces zucchini
4 ounces broccoli
8 pearl onions
1/4 cup chicken broth
1/4 cup milk
1 tablespoon Italian salad dressing
1 tablespoon lemon juice
1 dash pepper
1 dash dill weed
1 dash oregano
1 cup water
1/4 cup & 2 tablespoons cornstarch
1/4 cup pan drippings
1 tablespoon flour
3 tablespoons cornstarch
1 1/2 cups water
8 brown and serve rolls

Grocery Shopping List for Thanksgiving Dinner

Directions

The night before, make cranberry salad.
Dissolve gelatin mix in ½ cup boiling water. Stir well.
Add ½ cup cold water and refrigerate for
one hour.
Drain pineapple well. (The fruit juice will
affect the way gelatin sets).
Add cranberries and drained pineapple to gelatin. Stir to mix.
Chop celery and walnut and add to salad.
Stir.
Refrigerate overnight.
Determine the cooking time for your turkey according to the weight and begin meal preparation that much earlier than eating
time plus ½ hour.
Turkey Roasting Times Chart.
Empty wishbone cavity and body cavity of
neck and giblets.
Rinse turkey well with hot water, including
both cavities and around legs and wings.
Place turkey in a large roasting pan with a
well-fitting lid.
Cut bread into cubes. Add chopped onion
and celery.
Sprinkle in sage and pepper and mix.
Add chicken broth and mix again.
Place stuffing in both cavities.
Cover and roast in oven at 325 degrees. Turkey is done when the skin is a golden brown and the legs
have pulled away from the body.
45 minutes before meal time, prepare potatoes and vegetables.
Peel potatoes and cut into cubes.
Place in a saucepan and cover with water.
Heat to boiling, cover and reduce heat to low.
Cook until potatoes are tender, about 25 minutes.
While potatoes cook, make vegetable casserole.
Slice zucchini and broccoli. Place in an oven-proof baking dish along with green beans and onions.
Mix together chicken broth, milk, Italian salad dressing, lemon juice, pepper, dill weed and oregano.
Dissolve cornstarch in water and add to chicken broth mixture. Pour over vegetables and place in oven.
Bake uncovered for 20 minutes or until vegetables are tender and sauce is thickened. Stir occasionally.
Just before the potatoes are done, make the gravy.
Heat pan drippings on medium heat.
Dissolve flour and cornstarch in water and pour slowly into bubbling pan drippings, stirring constantly.
Cook until thick and bubbly and then slowly pour in additional water until gravy reaches desired thickness. While gravy simmers, heat the rolls and mash the potatoes.
Arrange rolls on a cookie sheet and place in hot oven.
Heat until golden brown.
When potatoes are done, Drain and place in a mixing bowl.
Add milk and use an electric mixer to mash.
Slice turkey and have a happy Thanksgiving.