Recipes for Thanksgiving: Tempting and Traditional

Roasted Autumn Veggies -

Serves 6 1 butternut squash 2 large white onions 2 sweet potatoes or yams 3 TBSP olive oil 1 TBSP chopped fresh rosemary ½ tsp coarse ground salt ½ tsp coarse ground pepper 1 tsp brown sugar

1. Preheat oven to 400˚ F and cover a baking sheet with parchment paper or foil.
2. Peel, seed and chop the butternut squash, onions and sweet potatoes into 1 inch chunks and place them in a large bowl.
3. Combine rosemary, salt, pepper and sugar in a small bowl.
4. Coat vegetables with the olive oil and then sprinkle with rosemary seasoning mixture. Toss to fully cover vegetables.
5. Spread the seasoned veggies in a single layer on the baking sheet and bake for 30 to 40 minutes, or until fork tender.

Southern Cornbread Stuffing -

Serves 6 1 – 8X10 pan of cornbread, cooked according to directions on corn meal package 1 bag unseasoned bread cubes 1 stick butter, melted 2 or 3 stalks celery, chopped ½ onion, chopped 1 TBSP rubbed sage (to taste; should be a little bit strong before cooking) 2 – 14.5 oz cans chicken broth Salt and pepper to taste

1. Preheat oven to 350˚F.
2. Crumble cooked cornbread in extra-large mixing bowl.
3. Add remaining ingredients and mix thoroughly.
4. Place stuffing inside and around turkey in roasting bag and cook as per directions for turkey.
5. For stuffing cooked outside of turkey, place in large casserole, cover with foil and cook at 350˚ for 45 minutes. Remove foil and bake an additional 15 minutes.

Pumpkin Pie Recipes with a Twist –

makes 3 pumpkin pies 2 TBSP Whiskey 1 ½ cans pumpkin 1 1/3 cups sugar 2 TBSP butter, melted 2 eggs, separated ½ tsp. nutmeg ½ cup milk

1. Preheat oven to 425˚F.
2. Prepare 3 of your favorite bottom crust only pie crusts or purchase 3 – pre-made pie crusts.
3. Mix whiskey, pumpkin, sugar, nutmeg, egg yolks, butter and milk.
4. Beat egg whites until stiff. Fold into pumpkin mixture.
5. Pour into uncooked pie shells and bake at 425˚ F for 15 minutes. Reduce to 350˚F and bake for 45 to 60 minutes, or until knife blade comes out clean.

Rachael Ray’s Spiced Squash with Brown Butter Glaze -

Serves 6 6 TBSP butter 2 ½ TBSP brown sugar ½ tsp Chinese five-spice powder ¼ tsp coarse salt 2 large acorn squash, seeded and sliced

1. Place oven rack in top 1/3 of the oven and preheat to 500˚ F.
2. Cook butter on low in a medium skillet until it turns golden brown, about 3 to 4 minutes. Remove from heat and stir in the brown sugar, five-spice, salt and ¼ cup of water. Cook over medium-low heat until the ingredients are melted and combined; about 3 minutes.
3. Using a fork, poke the squash and then dip each slice into the brown sugar glaze until coated. Place glazed squash, cut side down, on a parchment covered baking sheet and roast for 12 minutes.
4. Remove squash from the oven, turn each slice over and bake until golden; about 7 to 10 minutes.

Drizzle with remaining glaze and serve. These recipes are sure to shock and awe your family and friends! Preparing and partaking a recipe in a mouthwatering meal is paramount on Thanksgiving, but remember to give thanks, and take the time to enjoy the special day with those you hold most dear and your favorite recipes. To help keep track of all of your new favorite Thanksgiving recipes, use one of Amy Adele's recipe cards! With a variety of designs, you'll be happy to write down your favorite recipes and give it to a friend or a gift to your self for all of your hard work!