Sophia Stevens - Delicious Thanksgiving Potluck Recipes: 25 Recipes For A Memorable Thanksgiving Experience

Delicious Thanksgiving Potluck Recipes

25 Recipes For A Memorable Thanksgiving Experience

Sophia Stevens

Thankgiving is here again, hurray! A time to be grateful for all that has happened the past year and a time to be around family and friends to celebrate, rejoice and be merry.

Choosing the recipes to prepare for thanksgiving can be overwhelming but why not try potluck recipes?

Youll find delicious and easy potluck recipes for your thanksgiving menu.

Happy thanksgiving!

Delicious Thanksgiving Potluck Recipes

25 Recipes For A Memorable Thanksgiving Experience

Sophia Stevens

COPYRIGHT 2014

ALL RIGHTS RESERVED.

No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system without express written permission from the author.

• Makes: 8 servings
• Prep: 15 mins
• Cook: 15 mins

Ingredients

• 1 1/3 cups uncooked long grain rice
• 1/2 cup walnut pieces
• 1 1/2 teaspoons dried basil, crushed
• 3/4 teaspoon salt
• 1/2 cup cranberries, dried
• 1/2 cup snipped fresh flat leaf parsley
• 2 2/3 cups water
• 1/4 cup butter

Method

• Add water, rice, butter, basil and salt to a medium saucepan and boil. Reduce heat and simmer for 15 minutes or till rice is tender and liquid not visible.
• Remove from heat and stir in cranberries. Cover and let stand for 5 minutes.
• Stir in fresh basil, parsley and walnuts
• Serve.

• Makes: 10 - 12 servings
• Prep: 30 mins
• Cook: 20 mins

Ingredients

• 6 slices bacon, crumbled
• 3 pounds red potatoes, peeled and cut into 2 inch sizes
• 6 ounce crumbled blue cheese
• 1/4 cup butter
• 2 green onions, sliced
• 3/4 cup milk or whipping cream
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt

Method

• Cook potatoes covered in a 5-quart Dutch oven in slightly salted boiling water for 25 minutes or till tender. Drain and put potatoes back into Dutch oven.
• Add cup butter and let stand uncovered for 3 minutes.
• Heat milk or cream in a small saucepan over low heat till hot but not boiling.
• In a medium skillet, cook bacon till crisp browned; drain fat off with paper towel and set aside.
• Mash potatoes with a masher or an electric mixer on low speed till light and fluffy. Stir in warm milk/cream, cheese, pepper and salt.
• Slowly stir in extra milk/cream to have desired potato creaminess.
• Sprinkle with crumbled bacon and sliced green onion.
• Enjoy.

• Makes: 6 servings
• Prep: 25 mins
• Cook: 8 mins

Ingredients

• 2 thick bacon slices
• 1 1/4 pounds Brussels sprouts
• 1/3 cup feta cheese, crumbled
• 1 teaspoon fresh or dried thyme
• 1/4 cup thinly sliced shallots
• 1 tablespoon red wine vinegar
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon salt

Method

• Trim stems of Brussels sprouts and remove any wilted outer leaves. Wash and cut into half lengthwise
• Add Brussels sprouts to 5-quart Dutch oven containing salted boiling water. Cook uncovered for 10 minutes.
• Drain and rinse under cold tap water. Pat dry with paper towel and set aside.
• Cook bacon over medium heat in a large skillet for 5 minutes. Remove bacon and drain fat on paper towel. Set aside.
• Reduce heat to medium-low and add shallots, sprouts, thyme, salt and pepper to bacon dripping in skillet. Stir cook for 4 minutes or till sprouts are heated through and shallots softened.
• Crumble cooked bacon slices and stir into skillet mixture. Add in vinegar and stir to mix.
• Serve with feta cheese topping.

• Makes: 6 servings
• Prep: 20 mins
• Cook: 10 mins

Ingredients

• 1 (12 ounce) package cranberries, rinsed
• 1 Granny Smith apple, peeled and sliced
• 3/4 cup packed brown sugar
• 1 navel orange
• 1/3 cup finely chopped red onion
• 1/4 cup apple cider vinegar
• 4 (1/4 inch) thick sliced fresh ginger
• 1/8 teaspoon crushed red pepper
• 1 teaspoon mustard seeds
• 1/4 cup water
• 1/4 teaspoon salt

Method

• Finely shred zest of navel orange; set aside. Cut 1/4 inch off the top and bottom of orange and remove skin and flesh with a knife.
• Working over a pan to catch juice, separate and remove segments of orange, setting them aside on a cutting board. Cut segments into small pieces and keep aside. Squeeze remaining membrane over pan to extract any remaining juice.
• Add vinegar, sugar, onion, water, mustard seeds, ginger, red pepper and salt to pan and boil over medium-high heat.
• Add cranberries and orange zest and continue boiling on reduced heat. Cook uncovered for 7 minutes, stirring occasionally.
• Add apple and cook for 3 more minutes or till apple is tender.
• Remove pan from heat; remove and throw away ginger. Stir in reserved orange segment.
• Serve warm or refrigerate for 2 days. Thaw before serving (if chilled).

• Makes: 30 servings
• Prep: 25 mins
• Cook: 15 min

Ingredients

• 12 graham cracker rectangles
• 1 cup almonds
• 3/4 cup packed brown sugar
• 1 cup flaked coconut
• 2 cups tiny marshmallows
• 3/4 cup sliced butter
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon

Method

• Line a 15x10 inch baking pan with parchment paper. Arrange graham crackers in single layer in pan. Sprinkle with marshmallows.
• Combine butter and sugar in a medium saucepan and stir cook over medium heat until sugar is dissolved.
• Remove from heat and stir in vanilla and cinnamon. Spoon evenly over graham crackers. Sprinkle coconut and almonds on top.
• Bake in a 350 degree F oven for 15 minutes or until lightly browned.
• Cool on wire rack and cut into 3 inch squares; cut each square into half.
• Refrigerate in airtight container for a week.

• Makes: 6- 8 servings
• Prep: 30 mins
• Cook: 1 hr

Ingredients

• 1 cup whipping cream
• 2 pounds russet potatoes, peeled and cut into thick slices
• 2 tablespoons all purpose flour
• 1/4 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 1/2 teaspoon salt
• Snipped fresh chives

Method

• Melt 2 tablespoons butter in a small saucepan over medium heat. Stir in flour, whipping cream, pepper and salt. Stir cook till mixture is thick and bubbly. Stir in Parmesan cheese.
• Place half the potatoes in overlapping slices along the bottom of a greased 2-quart casserole or dish. Spread half the sauce over the potatoes. Repeat this with the remaining potatoes and sauce.