FREE THANKSGIVING COOKBOOK

Click here to download the free eCookbook now. [pdf]


Included in this 54-page eCookbook:
Turkey Recipes

Stuffing Recipes

Cranberry Sauce Recipes

Thanksgiving Dessert Recipes



Turkey Recipes
Easy Oven Turkey — Cooking Thanksgiving turkey does not have to be a chore. Be guided into roasting tasty turkey with these turkey cooking instructions. Let the oven do the work in this easy turkey recipe. (page 11)

Brined Turkey — Use a brine to infuse extra flavor into your Thanksgiving turkey. The best way to cook a turkey for Thanksgiving is to use a brine, and these turkey cooking instructions show you how to do it right. (page 6)

Cornbread-Stuffed Roast Turkey — If you want to know the best way to cook a turkey, follow these turkey instructions. Know how to bake a turkey with this Thanksgiving turkey recipe. Turkey stuffing recipes pair perfectly with this turkey recipe. (page 8)



Stuffing Recipes
Bread Sausage Stuffing for Turkey — This delicious bread stuffing packs it in with flavorful sausage, celery, onion, herbs and spices. This one is perfect for stuffing a medium-sized bird or baked in a casserole as a side. (page 20)

Corn Bread Sausage Stuffing — If you like cornbread stuffing, then you'll love this cornbread recipe! It has sausage in it for wonderful moisture and flavor, and the addition of the steak sauce is inspired. (page 24)

Squash Stuffing — This recipe puts a unique spin in classic stuffing. Yellow squash, onion, celery and bell peppers really bring this flavorful stuffing together. Bake this in a casserole and serve as a tasty Thanksgiving side. (page 27)



Cranberry Sauce Recipes
Super Simple Cranberry Sauce — As cranberry sauce recipes go, this one is about as easy as it gets. You can add spices and seasonings as you like, but this is the basic, do-it-yourself cranberry sauce recipe that we've all come to know and love. (page 37)

Orange Cranberry Sauce — Cranberry sauce recipes are so delicious, but this one with the infusion of orange juice is even better! Sweet and tangy...now that's my kind of cranberry sauce recipe! (page 36)



Thanksgiving Dessert Recipes
Apple Cake with Caramel Glaze — Apples are at their peak in the fall, so why not use them in a delicious Thanksgiving dessert? This moist cake is topped off with a sweet caramel glaze that is the perfect end to any holiday meal. (page 15)

Old Fashioned Sweet Potato Pie — This is a sweet potato pie just like grandma used to make. The recipe is no frills: simple and straightforward, and of course delicious. Try it as the end to your Thanksgiving meal. (page 53)

Roasted Mediterranean Vegetable Focaccia

You can roast the vegetables 1 day ahead. Just make sure to rewarm them before using them.

4 plum tomatoes, halved
2 large portobello mushrooms, sliced
1 red bell pepper, cut into 1-inch wedges
1/2 small eggplant, thinly sliced
1 small red onion, thinly sliced
1 (8-inch) focaccia bread
1 (14-oz.) can quartered artichoke hearts, drained, rinsed
2 tablespoons balsamic vinegar
1/4 cup crumbled tomato-basil feta cheese

1. Heat oven to 450°F. Line 15x10x1-inch baking pan with foil. Place tomatoes (skin side-up), mushrooms, bell pepper, eggplant and onion on pan. Lightly spray vegetables with cooking spray.

2. Bake 15 to 25 minutes or until vegetables are tender and lightly browned. Place vegetables in large bowl.

3. Place bread on ungreased baking sheet; bake 3 to 5 minutes or until heated through.

4. Meanwhile, add artichoke hearts and vinegar to vegetables; toss gently to coat.

5. Cut bread in half horizontally. Place vegetables on bottom half; top with cheese. Cover with top half of bread. Cut into quarters; serve warm.

4 servings

Slow-Cooker Short Rib Sandwich

Slow-Cooker Short Rib Sandwich

Ribs are perfect for the slow cooker because the longer you cook them, the more tender they become.

RIBS
4 lb. beef short ribs
1 medium onion, halved, cut into wedges
1 1/2 cups red wine or nonalcoholic red wine
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon salt
6 crusty hard rolls, split

SAUCE
3/4 cup sour cream
3 tablespoons prepared horseradish
1 tablespoon sugar
1/4 teaspoon salt

1. Place ribs in slow cooker; top with onion wedges.

2. Combine wine, garlic, Worcestershire sauce and 1 teaspoon salt in small bowl; pour over ribs. Cover and cook on low 9 to 12 hours or until meat is very tender and falls away from bones.

3. Meanwhile, combine all sauce ingredients in small bowl. Cover and refrigerate.

4. With tongs or slotted spoon, place ribs and onions in shallow pan; remove bones and fat. Slice or pull meat apart. Moisten meat mixture with cooking juices as desired. Discard remaining cooking juices or reserve for another use. Place meat in rolls; top with sauce.

6 sandwiches