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Thanksgiving Recipes ~ NH Recipes


Below, you will find great recipes for the NH Thanksgiving season!


Thanksgiving is the time to carve the turkey and break out all the side dishes and desserts. Here are some great recipes for you to try and make your Thanksgiving dinner a huge hit.


Thanksgiving Appetizers


Stuffed Mushrooms with Shrimp

40 large mushrooms with stems removed

2 (4 ounce) cans small shrimp, drained and rinsed

1 cup cream cheese

1 teaspoon Worcestershire sauce

2 pinches of garlic powder

2 dashes hot sauce

1 ½ cups grated Romano cheese

Lightly grease a baking pan. 

Fill a saucepan with water.  Place mushroom caps in water and simmer for 2 minutes or until mushrooms begin to get soft.  Drain carefully and allow mushrooms to cool on a paper towel for 15 minutes.

While mushroom are cooling, combine shrimp, cream cheese, Worcestershire sauce, garlic powder and hot sauce in a bowl.  Blend well.

Take about 2 teaspoons of the mixture and place in mushroom caps. 

Place the mushroom caps in the baking dish, stuffing side up and sprinkle cheese on top.

Cover and refrigerate for 3 hours.  Uncover dish and bake at 400 degrees for 15 minutes



Fruit Dip

Makes 3 cups

This recipe is great with fresh fruit such as apples and pineapples.  Use toothpicks for the fruit for easier dipping.

8 ounces cream cheese

½ cup marshmallow crème

2 cups whipped topping

½ cup pineapple juice

Mix all ingredients together and chill for one hour.


Thanksgiving Turkey


Rosemary Roasted Turkey

This recipe will give you a juicy and flavorful turkey.

12 pound whole turkey

¾ cup olive oil

3 tablespoons minced garlic

2 tablespoons fresh rosemary, chopped

1 tablespoon fresh basil, chopped

1 tablespoon Italian seasoning

1 tablespoon ground black pepper

Salt to taste

Preheat oven to 325 degrees.  In a small bowl, mix olive oil, garlic, rosemary, basil, Italian seasoning, pepper and salt.  Set aside.

Wash the turkey inside and out and pat dry.  Carefully loosen the skin from the breast without tearing it.  Using your hands spread the rosemary mixture on the meat of the breast as well as the thigh and leg.

Place turkey on a rack in a roasting pan.  Add ¼ inch of water to the bottom of the pan.  Cook turkey about 3.5 hours or until the internal temperature reaches 180 degrees.




Rice and Apple Stuffing

Makes 16 servings

1 cup brown rice

4 cups water

1 cup instant long grain wild rice

1 loaf white bread, cubed

1 teaspoon sage

1 teaspoon thyme

1 teaspoon garlic powder

4 stalks celery, grated

4 carrots, grated

1 small onion, chopped

2 Granny Smith apples, peeled, cored and chopped

1 cup chicken broth

In a large saucepan, combine brown rice and water.  Bring to a boil, cover, reduce heat and simmer for 20 minutes.  Add instant rice and continue to simmer for 15 more minutes or until the water is gone and rice is soft.

Preheat oven to 350 degrees.  Spread bread cubes on a cooking sheet and season with sage, thyme and garlic powder.  Bake for 10 minutes.  Leave oven on and set bread aside to cool off.

In a large bowl, mix bread cubes with celery, carrots, onion and apples.  Add rice.  Pour mixture in greased baking dish.  Pour chicken broth over mixture, cover with foil paper.

Bake for 30 minutes.



Sausage, Apple and Cranberry Stuffing

Makes 10 servings

1 ½ cups white bread, cubed

3 ¾ cup wheat bread, cubed

1 pound pork sausage

1 cup chopped onion

¾ cup chopped celery

2 ½ teaspoon sage

1 ½ teaspoon rosemary

½ teaspoon thyme

1 Granny Smith apple, peeled, cored and chopped

¾ cup dried cranberries

1/3 cup fresh parsley

¾ cup turkey stock

4 tablespoons melted butter

Preheat oven to 350 degrees.  Spread bread cubes on a baking sheet.  Bake for 6 minutes or until toasted.

In a large skillet, cook sausage and onions, cooking until browned.  Add celery, sage, rosemary and thyme and cook for 2 minutes.

Pour sausage mixture in a large bowl.  Add bread cubes.  Add apples, dried cranberries and parsley.  Add turkey stock and butter.




Baked Hash Brown Casserole

Makes 8 servings

2 pound package frozen diced has browns

2 cups sour cream

2 cups shredded Cheddar cheese

1 can cream of celery soup

½ cup dried onion flakes

½ cup melted butter

1 teaspoon salt

2 cups bread crumbs

Preheat oven to 350 degrees.  Stir hash browns, sour cream, Cheddar cheese, celery, soup, onion flakes, salt and melted butter in a bowl.  Add to baking dish.

Add bread crumbs to top of mixture.  Bake for 45 minutes or until top is golden brown.



Yukon Gold Mashed Potatoes

Makes 4 servings

1 pound Yukon Gold potatoes, peeled and quartered

½ cup milk

¼ cup butter

Salt and pepper to taste

Place potatoes in a large pot.  Cover with salted water and bring to a boil.  Reduce heat and simmer until soft, about 20 minutes.  Drain and place potatoes in a large bowl.  Add milk, butter, salt and pepper.  Mix potatoes with electric mixer until light and fluffy.




Seasoned Turkey Gravy

Makes 6 cups

5 cups turkey stock

¼ cup flour

1 cup water

1 teaspoon poultry seasoning

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon celery salt

In saucepan, bring turkey stock to a boil.

In a small bowl, dissolve flour in water.  Add turkey stock.  Season with poultry seasoning, salt, pepper and celery salt.

Boil, reduce heat and simmer for 8-10 minutes or until thickened.




Green Bean Casserole

Makes 6 servings

2 (15 ounce) cans cut green beans, drained

¾ cup milk

1 can cream of mushroom soup

1 can French’s fried onions

Salt and pepper to taste

Preheat oven to 350 degrees.

In a baking dish, layer green beans, milk, soup and ½ can of onions.

Bake for 25 minutes or until bubbly.

Add remaining onions and bake 5 more minutes.

Season with salt and pepper.




Chocolate Bourbon Pecan Pie

2/3 cup sugar

1 cup corn syrup

2 tablespoon bourbon whiskey

3 eggs

1/3 cup melted butter

½ teaspoon salt

1 cup coarsely chopped pecan

1 cup chocolate chips

9 inch pie crust

Preheat oven to 375 degrees.

Beat sugar, corn syrup, bourbon, eggs, butter and salt together in mixing bowl until creamy.  Add pecans and chocolate chips.  Pour into pie crust.

Bake 50 minutes.  Cool.



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