Thanksgiving Party Ideas

Monday, September 20, 2010

Thanksgiving Dinner Recipes : Turkey Strudel

Thanksgiving Dinner Recipes : Turkey Strudel

1 1/2 packages spinach
2 1/2 cups turkey chopped
1/4 cup raisins, seedless chopped
2/3 cup mayonnaise
2/3 cup sour cream
2 teaspoons curry powder
2 teaspoons cornstarch
1/2 teaspoon salt
8 sheets phyllo dough
1/2 cup butter melted


Steam spinach for 2 to 3 minutes; drain very well (make sure to squeeze out as much water as possible) and cool.

Mix together remaining filling ingredients; stir in spinach.

Place one sheet of phyllo on an ungreased cookie sheet.

Brush with melted butter.

Put on 3 more sheets; brush with butter.

Place another sheet crosswise on top of the first 4 sheets; brush with butter.

Top with remaining sheets (going in same direction as the last sheet) and brush with butter.

Spoon filling onto the middle of the phyllo sheets.

Bring phyllo sheets up and over filling and shape into a round shape, make sure phyllo encloses all of the filling.

Brush with remaining butter.

Bake at 350 degrees F. for 50 minutes or until golden brown.

Cut in wedges to serve.


Happy Thanksgiving ...

Thanksgiving Dinner Recipes : Christmas Eggnog

Thanksgiving Dinner Recipes : Christmas Eggnog

2 egg yolks
4 cloves, whole
4 cups/30fl oz whole milk
4 cups/30fl oz heavy (double) cream
1 cup/8 fl oz light rum
½cup brandy
½cup bourbon
1¾ cups powdered/icing sugar
2½ teaspoons pure vanilla extract
1 teaspoon ground cinnamon
¾ teaspoon ground nutmeg


* In a heavy based saucepan, blend together the milk, cinnamon, cloves and ½ teaspoon of the vanilla extract place over a medium heat and bring up to almost boiling point. Remove from the heat.

* In a large bowl, whisk together the egg yolks and the sugar until very light and creamy. Then add the hot milk a little at a time whisking well between each addition.

* Now transfer the mix back into the saucepan and place over a low heat. Continue to heat gently, stirring all of the time. After several minutes the mix will thicken sufficiently to coat the back of the spoon. Do not allow to boil. Remove from the heat.

* Pour the hot mix through a strainer into a jug. Cover with cling wrap and leave to cool completely before refrigerating for a couple of hours.

* Now stir in the cream, liquor, remaining vanilla extract and the nutmeg. Taste and add more liquor if required! Refrigerate overnight.

* Serve in attractive glasses or punch cups with a little extra cinnamon or cocoa dusted over the top.

To avoid the risk of overheating the eggnog as you make it, instead of heating the ingredients gently in a saucepan, you can always use a double boiler. Simply whisk the ingredients together in a large mixing bowl suspended over the top of a barely simmering pan of water.


Happy Thanksgiving ...