Thanksgiving Recipes

Turkey day is just around the corner. Thanksgiving is the perfect time to test a few changes to the traditional Thanksgiving recipes. Here, we have found a few favorite ways to change (just a little!) some of your favorite recipes. Talk to us! What is your favorite Thanksgiving day food?

Old Fashioned Turkey and Stuffing with Pan Gravy
Stuffing and Turkey:
6     crusty rolls, about 1 lb broken into small pieces
1     lb ground pork
Turkey giblets, diced
3     apples, cored and chopped, about 5 C
2     ribs celery chopped, about 2 C
1     medium onion, chopped
2     eggs, lightly beaten
2     tsp    salt
1    tsp    dried sage
½     teaspoon pepper
12-14 lb turkey, thawed if frozen, neck and giblets removed
½     C     butter, melted

3     T all-purpose flour          ½     C    milk
Chicken broth, as needed    ½     tsp     dried oregano
¼    tsp    salt                        ¼    tsp    pepper
½     C    dry sherry

Preheat oven to 350°. For stuffing, soak roll pieces in water, squeeze almost dry; set aside. In large skillet over high heat, cook pork with giblets, breaking up meat with spoon until browned, about 8 minutes.

Remove meat with slotted spoon; set aside. To drippings in skillet add apples, celery, and onion; cook until just softened, about 10 minutes.

In large bowl, combine bread, meat mixture, vegetable mixture, eggs, salt, sage, and pepper.

Fill turkey body and neck cavities with stuffing; truss, if desired. Place remaining stuffing in covered 6-cup casserole.

Place turkey on rack set in roasting pan. Pour melted butter over turkey. Roast, basting every 30 minutes with pan juices, until thermometer inserted into thickest part of thigh registers 180°(3 to 3½ hours). Place casserole with stuffing in oven 30 minutes before turkey is done. Let turkey stand 15 minutes before carving.

Meanwhile, for gravy, skim fat from pan juices, reserving 3 T fat. Over two burners on medium heat combine reserved fat with flour in roasting pan; cook, stirring constantly, 2 minutes. Combine milk and pan juices with enough broth to equal 2 cups. Add to roasting pan with oregano, salt and pepper; bring to boil. Add sherry, cook until mixture thickens slightly, about 2 minutes. Serve with turkey.

Fruit-Pretzel Salad
1 ½ cup crushed pretzels
½ cup sugar
1 stick oleo

Middle Layer
1 (8oz) pkg cream cheese
½ cup sugar
1 lg container of cool whip

Top Layer
2 sm pkg jello of choice
2 cups boiling water
2 small boxes frozen fruit of choice

Crust: Mix Together. Pat into the bottom of a 9×13 in pan. Bake at 350 degrees for 4 min; cool.
Middle Layer: Mix together and pour over  cooled crust. Place in refrigerator to cool while preparing jello.
Top Layer: Mix all ingredients.  When mixture  starts to set, pour over middle layer.

Spiced up Stove Top stuffing (from
2 medium onions, minced
2-3 stalks celery, chopped fine
2 T butter
1/2 tsp poultry seasoning (I use Bell’s)
2 C chicken broth or 2 cups turkey broth or 2 cups vegetable broth or hot water
2 (6 oz) packages Stove Top-style seasoned stuffing mix


  1. Saute onions and celery in butter.
  2. Sprinkle with poultry seasoning.
  3. Set aside to cool slightly.
  4. Toss this mixture into your favorite dry stuffing mix.
  5. Heat broth and set aside.
  6. Read directions on your favorite stuffing mix box.
  7. Add enough hot water to the broth to make up the required liquid needed.
  8. Pour over stuffing/vegetables mixture and mix well.

*(Omit butter the recipe calls for as it was already used to saute vegetables.)
Stuff your chicken or turkey. For a side dish, place stuffing in a baking dish; cover and bake for 15 to 25 minutes at 325 degrees.

Recipe for Muffin Tin Pumpkin Pies (Makes 12 mini pumpkin pies)
pumpkin pie filling for one 9-inch pie
2  9-inch pie crust dough’s – pre-made from a box
bowl or round cookie cutter 4 inches in diameter
muffin tin
whipped cream

  1. Prep your dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust dough’s.
  2. Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks.
  3. Pour your filling into each muffin tin cup. Fill them to the very top. (I like to use the recipe for filling from the pumpkin can.)
  4. Bake your muffin tin pumpkin pies at 425 degrees for 15 minutes. Then turn your heat down to 350 degrees and bake them for 25-30 minutes. (This is 15-20 minutes less than a regular pie).
  5. Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.
  6. Add a dollop of whipped cream to each individual muffin tin pie.

Mom’s Party potatoes (from

9 lg potatoes
8 oz cream cheese
1 C sour cream
2 tsp onion salt
1 tsp salt
1/4 tsp ground black pepper
2 T butter


  1. Preheat oven to 350 degrees. Grease a 2 quart casserole dish, and set aside.
  2. Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender. Drain, and transfer to a large mixing bowl. Mash until smooth. Stir in cream cheese, sour cream, onion salt, salt, and pepper. Beat until light and fluffy. Transfer to the prepared casserole dish, and dot with pieces of butter.
  3. Bake for 30 minutes in the preheated oven, or until heated through.

Cranberry Salad
2/3 cup chopped celery
½ c nuts
1 C cranberries
1 c sugar
½ pkg gelatin
½ c water
1 apple
Red food coloring

Grind cranberries, add sugar, let stand a while. Mix together other ingredients. Add cranberries and gel.  Chill and serve.

Honoring Our Veterans

Veterans Day is the official holiday honoring armed service Veterans. It’s a federal holiday that is observed on November 11 that coincides with other holidays such as Armistice Day or Remembrance Day. These are celebrated in other parts of the world marking the anniversary of the signing of the armistice that ended World War I.  Major hostilities of World War I were formally ended at the 11th hour of the 11th day of the 11th month in 1918 with the Germans signing of the Armistice. Armistice Day, as November 11 became known, officially became a holiday in the United States in 1926, and a national holiday 12 years later. On June 1, 1954, the name was changed to Veterans Day to honor all U.S. Veterans.

WFLA would like to thank all our members who have served our country and fought for our freedom.  Please see the November 15 Fraternal Herald for a special section on honoring our Veterans.

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