Thanksgiving Day Menu

This past week I've posted several of the recipes I use to create our Thanksgiving Menu each year. I hope you've enjoyed reading the recipes and where each one came from. 
I've decided to place them all on one page, so they can easily be found. 
Thanksgiving Day Menu
Turkey or Ham Cornbread Dressing Mashed Potatoes Sweet Potato Casserole Broccoli Casserole Brussel Sprouts Cranberry Relish Relish Tray Deviled Eggs Crescent Rolls
Desserts Pumpkin Pie Pecan Pie Chocolate Chip Cookie Pie Jello Salad
Belinda ~ Living within our Means ~

Thanksgiving Day Recipe Series ~ Jello Salad

Growing up jello salads always graced our holiday tables. This one is a particular favorite of mine when using pistachio flavor pudding mix. It makes a very special side dish or dessert. 
Jello Salad
Ingredients:
1 - 8 ounce can mandarin oranges 1 - 20 ounce can crushed pineapple 1 -8 ounce container cottage cheese 1 large or 2 small boxes jello (any flavor you prefer) 1 - 16 ounce - large container cool whip 
Directions:
Drain oranges and pineapple.  Pour jello over oranges and pineapple and mix well.  Add cottage cheese and mix well with a hand mixer.  Add cool whip and mix again.  Refrigerate until ready to eat. 
Belinda ~ Living within our Means ~

Thanksgiving Day Recipe Series ~ Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie
Ingredients:
2 eggs 1/2 cup all purpose flour 1/2 cup white sugar 1/2 cup packed brown sugar 1 cup butter, melted 1 cup semi sweet chocolate chips 1 cup chopped pecans 1 (9 inch) pie shell
Directions:
Preheat oven to 325 degrees.  In large mixing bowl, beat eggs until light and foamy.  Add flour, sugar and brown sugar and beat until well blended.  Blend in melted butter.  Stir in chocolate chips and nuts.  Pour into pie shell.  Bake at 325 degrees for 1 hour.  Remove from oven.  Serve warm with whipped topping or ice cream.  Belinda ~ Living within our Means ~

Thanksgiving Day Recipe Series ~ Broccoli Casserole

This is another tried and true family favorite recipe. 
I found this recipe in a Ronald McDonald cookbook in the early 1990s.
It's an easy recipe to make and delicious. 
Broccoli Casserole
Ingredients:
2 packages or 1 bag chopped broccoli 1 stick butter, divided 8 ounces Velveeta cheese 25 Ritz type crackers or 1 sleeve crackers
Directions:
Preheat oven to 350 degrees. Cook broccoli and drain well. In a small pan heat half the butter and all of the cheese over low heat, until creamy. Add to the broccoli and place in a buttered casserole dish. Melt the other half of the butter. Crumble the crackers until fine and add the melted butter.Mix well. Sprinkle on top of the casserole. Bake at 350 degrees for 20 minutes
Belinda ~ Living within our Means ~

Thanksgiving Day Recipe Series ~ Sweet Potato Casserole

Here is another tried and true favorite family recipe, which came from my friend Joan Beene in Evansville, Tennessee. She gave this back to me in 1990 when we lived in Graysville, Tennessee. 
Sweet Potato Casserole
Ingredients:
3 cups mashed sweet potatoes 1 cup sugar 1 stick butter or margarine 1 teaspoon vanilla 2 eggs 1/2 cup sweetened condensed milk
Topping Ingredients:
1 cup chopped pecans 1/2 cup flour 1/2 stick butter or margarine 1 cup brown sugar
Directions:
Preheat oven to 350 degrees Mix casserole ingredients together and mash.  Place in a buttered casserole dish Cover with topping Bake in a 350 degree oven for 30 minutes
Belinda ~ Living within our Means ~

Thanksgiving Day Recipe Series ~ Cornbread Dressing

Cornbread Dressing
Ingredients:

2 pans cornbread
2 - 14 ounce packages Pepperidge Farm Herb Seasoned Stuffing Mix
1 bunch celery
1 onion 
2 sticks butter
2 packages onion soup mix
12 cups chicken broth - can use 3 boxes (32 ounces each) or  6 cans (15.5 ounces) 
Sage

Directions:

I start making dressing by baking two pans of cornbread. I make my cornbread by adding four cups of cornmeal to three to four cups of buttermilk and then baking that in a 375 degree oven for approximately 40 minutes. 
I don't use the cornbread mixes, but use 100% cornmeal as I do not care for the flour mixed in with my cornbread. 

While the cornbread is cooling, I chop up the celery and onions and saute them in a skillet with butter until the vegetables are soft. 
After the cornbread has cooled, I take my largest mixing bowl and crumble the cornbread into the bowl. I then add the Pepperidge Farm Herb Seasoned Stuffing Mix and stir well. 
Then I add the celery, onion, and butter mixture along with the onion soup mix and a little bit of sage (approximately one tablespoon). 

After that is all mixed together well, I start adding the chicken broth. You can use homemade or store bought. I add enough to make sure the dressing is well moistened. 
This makes a very large batch and what I usually do is put some in a 9 by 13 inch pan to bake in the oven for that day and then put the remainder inderin the freezer for another day. 
Then I bake this in a 350 degree oven for approximately 30 minutes, uncovered. 

This is a tried and true family favorite recipe used by three generations in my family. 
When I was growing up, my grandmother worked for Pepperidge Farm and this was just one of several Pepperidge Farm products that graced our holiday tables down through the years.
Belinda ~ Living within our Means ~