Thanksgiving 2016 Recipes | Thanksgiving Day Dinner Recipes

This Thanksgiving Day 2016 there are many ThanksGiving Day recipes that you can make however we are here to give you or rather suggest you the best recipe of all. This recipe is voted by many peoples and suggested by many neighbourhood fans.The two Thanksgiving day dinner recipes that we have given here are :

1. Maple & pecan carrots 
2. Turkey Tetrazzini

Maple & pecan carrots

Preparation time: 10 mins Cooking time:40 mins Serves: 8 people Difficulty: Easy

Ingredients

Quartered Carrots	1kg
Olive oil	1 tbsp
Maple syrup	4 tbsp
Chopped pecans	25g

Direction

1. Preheat the oven to 220C/200C. Place the carrots on a large baking tray, toss with the oil and plenty of salt, then spread out in an even layer. Cover with foil and roast for 10 mins, then remove the foil and cook for 20 mins more.
2. Sprinkle some nuts and drizzle it with maple syrup. Put it in the oven until the carrots are golden and soft with toasted pecans for at least 10 minutes

 

Thanksgiving Day Dinner Recipes

Preparation time: 10 mins Cooking time:40 mins Serves: 8 people Difficulty: Easy

Ingredients

Quartered Carrots	1kg
Olive oil	1 tbsp
Maple syrup	4 tbsp
Chopped pecans	25g

Direction

1. Preheat the oven to 220C/200C. Place the carrots on a large baking tray, toss with the oil and plenty of salt, then spread out in an even layer. Cover with foil and roast for 10 mins, then remove the foil and cook for 20 mins more.
2. Sprinkle some nuts and drizzle it with maple syrup. Put it in the oven until the carrots are golden and soft with toasted pecans for at least 10 minutes

Turkey Tetrazzini

Preparation time: 30 mins
Cooking time:20 mins
Serves: 12 people
Difficulty: Easy 

Thin Spaghetti, Broken In Half                       1-1/2 pound
Butter                                                                 4 Tablespoons
Garlic, Minced                                                   4 cloves
White Mushrooms, Quartered                        1 pound
Salt                                                                      1/2 teaspoon
White Wine                                                        1 cup
Flour                                                                   1/3 cup
Turkey (or Chicken) Broth                             4 cups
Cream Cheese                                                   1 block 8 Ounce
Cooked (leftover) Turkey, Shredded Or Diced     3 cups
Finely Chopped Black Olives                         1 cup
Frozen Green Peas                                         1-1/2 cup
Bacon, Fried And Cut Into Bits                     4 slices
Monterey Jack Cheese, Grated                    1 cup
Parmesan Cheese, Grated                             1 cup
 Salt And Pepper                                            To taste
 Extra Broth For Thinning                            1 cup
 Panko Bread Crumbs     

Directions

•     Cook the pasta until not quite done as directed on the package, rinse and drain the remaining water from the pasta and keep it aside for later use.
•     Take a large pot, put and heat some butter, add and sauté garlic for some minutes. Add and sauté mushrooms and salt for few more minutes. Pour the wine and cook the content until the gravy reduces to half on medium-high heat.
•     Sprinkle some flour on the mushrooms and stir for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.
•     Turn the heat to Medium-low. Cut cream cheese into pieces and add it to the pot. Stir it to melt. Add the remaining ingredients now, leftover turkey, the olives, the peas, the bacon, and the cheeses. Stir the content and add salt and pepper to the taste.
•     Now add the spaghetti cooked earlier and stir it to mix. Splash in more broth as needed, the dish need some extra moisture as it will get heated in the oven and loses it. You can also keep it a little soupy; can also add up to 2 cups of liquid if you feel like.
•     Now pour the mixture into a large baking dish and sprinkle Panko crumbs on the top. Bake in the oven at 350 degrees F for around 20 minutes, or till the casserole is bubbly and the crumbs have turned to golden brown.