Thanksgiving Recipes

At Mom's Source we know how busy the holidays are. So we wanted to help ease the stress of your Thanksgiving meal. We have asked our readers to send us their favorite recipes so that we can share them with you. We ALL hope that you enjoy them and Have a GREAT Thanksgiving!

If you would like your Thanksgiving Recipe added, please submit them to This email address is being protected from spam bots, you need Javascript enabled to view it

Turkey With Citrus Stuffing (Unknown)

12-14 pound Turkey (thawed)

1 Cup chopped celery

1/2 Cup chopped onion

6 Tbsp. Butter

2 tsp. Poultry seasoning

8 Cups slightly dried bread cubes (10-12 bread slices, cubed and dried overnight)

2 cups red apples (chopped)

1/4 Cup fresh parsley (chopped)

1-1/2 tsp. Shredded orange peal

Juice from orange PLUS water to make ¾ cup

Preheat oven to 325. In medium saucepan, cook celery and onion in butter – until crisp tender. Stir in poultry Seasoning. In a large bowl, combine bread cubes, apple, parsley, and orange peel. Add celery and orange juice mixture, toss to mix. Prepare turkey for roasting, stuff neck and body cavity lightly. Roast according to directions.

Turkey Gravy (Unknown)

1/4-1/3 Cup Unsifted flour

1/4 Cup Turkey Drippings

2 Cups Hot Water

2 Chicken Flavored Bouillion Cubes

In a medium skillet, stir flour into drippings until smooth, cook and stir until dark brown. Add water and bouillion. Cook and stir until thickened and bouillion is dissolved.

Potato Bake

32oz. Ore-Ida Southern Style Hashbrowns

8oz. Cream Cheese

8 oz. Sour Cream

1 can Cream of Mushroom Soup

1 can Cream of Celery Soup

1/2 tsp. Pepper

1/2 tsp. Garlic Powder

3 Tbsp. Fresh Onion (diced)

Preheat oven to 300. Put the cream cheese and sour cream into a microwavable bowl, heat until the cream cheese is melted. Add mushroom soup, celery soup, pepper, garlic powder and onions. Mix until well blended. Add Hashbrowns. Pour everything into a 13x9 baking dish and bake for 1 ½ hours.

Candied Carrots (By: Pat B.)

3lbs. Carrots, pared and diagonally sliced

1/4 Cup PLUS 2 Tbsp. Butter

3/4 Cup Jellied Cranberry Sauce

1/4 Cup PLUS 2 Tbsp. Firmly packed brown sugar

3/4 tsp. Salt

Cook carrots in a small amount of boiling water for about 8-15 minutes, drain. Melt butter in a small saucepan. Add remaining ingredients, stirring constantly until the cranberry sauce melts. Pour cranberry mixture over carrots, stirring well. Serve in a buttered dish.

Crispy Macaroni & Cheese (Unknown)

1 Can Condensed Cream of Mushroom Soup

1/2 Cup Milk

1/2 tsp. Prepared Mustard

Pepper to Taste

2 Cups Cheddar Cheese (shredded)

3 Cups Elbow Macaroni (cooked)

1 small can French Fried Onions

In a 1 ½ quart casserole dish, mix soup, milk, mustard, pepper and 1 ½ cups of cheese and macaroni. Bake at 400 for 20 minutes or until heated. Sprinkle with remaining cheese and Fried Onions – Bake until cheese is melted.

Sausage Dressing (Unknown)

1 pkg. (12oz.) seasoned pork sausage

1/4 Cup oil

1/2 Cup Chopped Onion

1/2 Cup Chopped Celery

1 Garlic clove, minced

1+ 1/2 Cup sliced mushrooms

1/2 tsp. Worcestershire Sauce

1/4 tsp. Dried Rosemary Leaves

1/8 tsp. Pepper

2 Cups Seasoned Stuffing Mix

1 Egg slightly beaten

1/2 Cup hot Water

1+1/2 tsp. Instant Chicken Bouillon Granules

Preheat oven to 325. Cook sausage over medium heat until it is no longer pink. Drain and place in a medium bowl. Heat oil in a large skillet. Add onion, celery and garlic. Saute over medium heat until celery is tender-crisp. Add mushrooms, Worcestershire sauce, rosemary and pepper. Cook for 1 minute, stirring constantly. Add to sausage, mix well. Stir in stuffing mix and egg. Mix hot water and graules in a small bowl. Stir into stuffing mixture. Place into a 1 ½ quart casserole dish. Bake at 325 for 30-35 minutes or until heated.

Green Bean Casserole (Unknown)

2 Cans (16oz. each) Cut Green Beans, drained

3/4 Cup Milk

1 Can Condensed Cream of Mushroom Soup

1/8 tsp. Pepper

1 Can French Fried Onions

Preheat oven to 350. Combine beans, milk, soup, pepper and ½ can of fried onions. Pour into a 1 ½ quart casserole dish. Bake uncovered for 30 minutes or until heated. Top with remaining fried onions, bake an additional 5 minutes.

Sweet Potato Custard Pie (By: Brenda M.)

2 Cups Cooked, sweet potatoes (mashed)

1 Cup Milk

2 Eggs

1 tsp. Salt

1 tsp. Grated lemon rind

1 Tbsp. Butter

1 Pie shell

Combine all ingredients. Pour into unbaked pie shell. Bake at 350, until custard is done.

Pecan Pie (By: Lynn I.)

3 Eggs

1 Cup White sugar

1 Cup Dark corn syrup

1 Cup Pecans

1/8 tsp. Salt

1 tsp. Vanilla

1 pie shell

Melted Butter

Beat eggs, sugar and corn syrup together. Mix in the salt, vanilla and pecans. Pour into an unbaked pie shell. Bake at 425 for 10 minutes. And reduce heat to 325 for about 25-30 minutes. Remove from oven. Brush top with melted butter.

Pumpkin Cake Bars (By: Mary T.)

1 Box Yellow Cake Mix

1/2 Stick Butter

1/4 Cup Butter

3 Eggs

1 Can Pumpkin Pie Filling (Large)

1 (5oz.can) Evaporated Milk

1/4 Cup Sugar

1 tsp. Cinnamon

Put aside 1 Cup of cake mix. Combine remaining cake mix, ½ stick of butter and one egg, mix well. Pour into a greased 13x9 inch pan. Mix together pie filling, remaining eggs and evaporated milk. Pour over cake mixture. Combine reserved cake mixture, ¼ Cup butter, sugar and cinnamon. Sprinkle over top of cake. Bake At 350 for 45-50 minutes.

Pumpkin Cheesecake (Unknown)

1 Graham Cracker Crust

1 pkg. (12oz.) cream cheese, softened

1/2 Cup Sugar

1+1/2 tsp. Pumpkin pie spice

1 Cup 100% Pure pumpkin

2 Eggs

Pecans (optional)

Whipped Cream (Optional)

Mix cream cheese, sugar and pumpkin spice on medium speed. Stir in pumpkin. Add eggs and mix until well blended. Pour into crust. Bake at 350 for 40 minutes. Cool and refrigerate for 3 hours or overnight. Garnish with whipped cream and pecans.