Thanksgiving recipes

These sound really good. (Yes its been that slow a day....)

Stuffpuppies
(Note – we happened to have a deep fryer going, but sure, you could give an oven or a pan a shot)

Leftover mashed potatoes
Leftover stuffing or dressing, slightly moist
1 egg
Plain potato chips, crushed (left over from topping a casserole, because at least one of your Thanksgiving casseroles should have a crunchy topping - and yes, Ritz-style crackers are an acceptable substitute)
Cranberry sauce for dipping

Heat oil to 325°, maintaining the rigorous standards of safety that you have been employing all along with your turkey frying.

Roll room-temperature balls of mashed potatoes to roughly 1" in diameter. Lightly beat an egg and stir into stuffing to act as a binder. Form a layer of stuffing around the mashed potatoes, roll the ball in crushed potato chips and place in the fryer basket, making sure the edges of individual balls do not touch.

Carefully lower the basket into oil and cook for 3 minutes. Slowly remove from oil, drain, serve with a side of cranberry sauce and ascend to Thanksgiving immortality.

My mother in law has a fantastic stuffing recipe we use, passed down through 4 generations in her family (My wife and I make it Five) that is sauteed (in lots of real, unsalted butter) celery, onions, carrots with a large mix of spices added in, finally mix in lots of large diced apples and sautee for a few more minutes, add vegetable broth and let it all heat up, then start mixing in the bread. The secret is in the spices we use and I am not allowed to share that without getting kicked out of the family.

I love my mashed potato recipe though. Use a mix of 65% peeled russet potatos, and 35% unpeeled red potatoes. Boil till soft all the way through. while those are boiling cut up as much garlic as you like (I dice about a half a clove or a little more, depending on how many are eating/how many potatoes I made) and then sautee in a half stick of butter until the garlic starts to really brown nicely and carmalize a bit. add in another stick and a half of butter and let it all melt together for delicious garlic butter (at this step I will also sometimes add some fresh oregeno or basil if I feel like it). set aside. Mash the potatoes up, add milk to desired texture (I leave it a little rough and clumpy) add in the garlic butter and mix well. salf to taste.

Tease!!!  I love good stuffing, it is one of my favorite parts of turkey day.

Having tried this yet, but my wife is planning on making it. I cannot say enough about the recipes from this site, she is a genius!

Budget Bytes:
http://budgetbytes.blogspot.com/2012/11/pumpkin-molasses-bread-422-recipe-035.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BudgetBytes+%28Budget+Bytes%29

Also her black bean quesadillas may be the best thing I've tried in a long time.

For the veggie/vegans out there, here are my picks:

Roasted garlic mashed potatoes
Quinoa stuffing
Roasted green beans (olive oil, salt, pepper)
Raw cheesecake w/ cranberry topping
 

For the veggies out there, I've been making this veggie cheese parsnip roulade with sage and onion stuffing every year for family and friends.  Initially it was just for Christmas, but after moving to the US, I often make it for Christmas and Thanksgiving.  I really is delicious, and one of my crazy Canadian friends gets down on her knees to beg me to make it each year.  Just make sure your parsnips aren't bitter (a common problem I've found in Arizona as they aren't stored properly, but adding sugar helps get rid of the bitter taste).

http://www.deliaonline.com/recipes/type-of-dish/party-food/roulade/cheese-and-parsnip-roulade-with-sage-and-onion-stuffing.html

I might just have to try out that veggie quinoa stuffing recipe, as I love quinoa!