Here is our Thanksgiving menu for our big family of 10+ all of the recipes.

Sausage stuffing: 4 cups of chopped celery, and one medium onion, chopped. 3 pounds of pork sausage, 1/2 tablespoon of basil and time, 1 tablespoon of minced onion, and 1/4 teaspoon of red pepper flakes.

Start by cooking the sausage and adding your spices, once a sausage is almost done at the celery and onion. Cook a medium heat until the veggies are tender then add two sticks of butter +4 cups of chicken broth. Then add the stuffing and mix on low heat until the stuff in a soft and place a lid on top.

Green bean casserole: four jars of green beans, drained plus one large can of cream of mushroom soup, 2 tablespoons of heavy cream, 1 tablespoon of garlic powder and minced onion, and one medium onion, chopped.

Combine all of your ingredients into a large bowl and stir well then pour into your casserole dish and sprinkle with 2 to 3 cups of the fried onions. Bake at 375 for about 45 minutes.

Corn casserole: three cans of cream, corn, 5 cups of kernel corn, three boxes of jiffy corn mix, 16 ounces of sour cream, two sticks of melted butter, 2 cups of shredded cheddar cheese, four large eggs, 1 tablespoon of onion powder and garlic powder than 1/2 teaspoon of black pepper and salt.

Combine all ingredients, except for the cheddar cheese into a large bowl, then pour into your casserole dish and bake at 375° for about 40 minutes. Then pull the Casserole out sprinkle with 2 cups of shredded cheddar cheese then place back in the oven for another 10 to 15 minutes.

Our thanksgiving recipes!!!!

Funeral potatoes: to 2 pound bags of hash, brown potatoes, one large can of cream of mushroom soup, one stick of melted butter, 2 cups of shredded cheddar, cheese, one onion, chopped, 1 teaspoon of garlic salt, 1 tablespoon of garlic in minced onion, one cup of chicken broth, one to 2 cups of sour cream. 2 cups of crushed cornflakes.

Combine all the ingredients into a large bowl, except for the melted butter and corn flakes. Pour into a casserole dish and bake at 375° for about 45 minutes. Then pull out sprinkle with the butter corn flakes and cook another 10 minutes.

Homemade macaroni and cheese: two boxes of mini pasta, noodles cooked, one stick of melted butter, 1 cup of flour, 1 teaspoon of salt and pepper, 1 tablespoon of garlic, and 1 tablespoon of minced onion. Also 1 tablespoon of parsley and 2 tablespoons of Dijon mustard, 6 to 8 cups of chicken broth, 2 to 3 cups of heavy, whipping cream, one block of cream cheese, and then 3 cups of shredded cheddar cheese.

Melt one stick of butter in a sauce, pot and add flour, salt, pepper, garlic, and minced onion. Whisk until a paste is form and let bubble for about 1 to 2 minutes. Then slowly add in the chicken broth making sure to continually whisk then the heavy cream. Add your parsley and Dijon mustard and let’s simmer on medium heat for about 10 minutes making sure it gets really hot and don’t forget to whisk often. Add the cream cheese and shredded cheddar cheese and whisk until the cheeses are melted. Then pour over cooked noodles stir together and then put into a casserole dish and bake for about 30 minutes at 375°.

Homemade cranberries: 2 12 ounce bags of fresh cranberries, two cinnamon sticks, 3/4 cup of sugar, 1/2 cup of orange juice.

Combine all the ingredients into a sauce pot and stir while cooking on medium heat until the cranberry start to burst open and it forms a jelly. Store in the fridge until cool.

Old fashion cheesecake: 24 ounces of soften cream cheese, 14 ounce can of sweetened condensed milk, 2 teaspoons of vanilla, 2 teaspoons of lemon zest, 1 tablespoon of lemon juice, four large eggs. Then 4 tablespoons of melted butter +1 tablespoon of white sugar and 4 cups of crushed graham crackers.

Start by combining melted butter, graham crackers, and sugar together, mix well then press into a springform pan and bake in the oven at 350° for 15 minutes. Remove instead of side. And a bowl be 24 ounces of soften cream cheese until nice and smooth. Then add eggs mix again, then add vanilla, lemon, zest, and lemon juice mix again. Then slowly while continuing to mix, add sweetened condensed milk, then pour into the springform pan over the graham cracker crust and bake at 400° for about 15 minutes. Making sure to check halfway through using a knife if it comes out almost clean, but just a little bit of soft and cheese make sure to pull it out because you want the middle nice and creamy and not over done.

Note: if you’re going to be make the casserole in a large amounts, put it into two different casserole dishes to cook

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