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Holiday Recipes

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An interesting way to use leftover turkey. Serve hot with shredded Monterey Jack cheese floating on top. 

1-1/2 cups shredded cooked turkey
4 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes
1 (4 ounce) can chopped green chile peppers
2 roma (plum) tomatoes, chopped
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
salt and pepper to taste
1 avocado - peeled, pitted and diced
1/2 teaspoon dried cilantro

In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, lime juice, cayenne, cumin, salt and pepper. Bring to a boil, then reduce heat and simmer 15 to 20 minutes.

Stir in avocado and cilantro and simmer 15 to 20 minutes more, until slightly thickened.


Makes 12 burritos 

" Once you've had one - you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions and salsa. For vegan burritos, omit the cheese and sour cream. These may be made ahead of time, individually frozen, then heated. For an interesting variation, try deep frying these tasty burritos. "

3 teaspoons vegetable oil 
1 onion, chopped 
4 cloves garlic, minced 
6 cups canned kidney beans, drained 
2 cups water 
3 tablespoons chili powder 
2 teaspoons ground cumin 
4 teaspoons prepared mustard 
1 pinch cayenne pepper, or to taste 
3 tablespoons soy sauce 
4 cups cooked and mashed sweet potatoes 
12 (10 inch) flour tortillas, warmed 
8 ounces shredded Cheddar cheese 

Preheat oven to 350 degrees F (175 degrees C). 

Heat oil in a medium skillet, and saute onion and garlic in until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce. 

Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style. 

Bake for 12 minutes in the preheated oven, and serve. 

Makes 12 burritos 
Nutrition per serving: Calories 514, Protein 20g, Total Fat 14g, Sodium 1162mg, Cholesterol 20mg, Carbohydrates 79g, Fiber 14g 

TURKEY POT PIE    Back to Top

Makes 1 - 10 inch pie 

" A perfect way to use leftover turkey. This pie tastes yummy, and will feed up to eight hungry people. "

1 recipe pastry for a (10 inch) double crust pie 
4 tablespoons butter, divided 
1 onion, minced 
2 stalks celery, chopped 
2 carrots, diced 
3 tablespoons dried parsley 
1 teaspoon dried oregano 
salt and pepper to taste 
2 cubes chicken bouillon 
2 cups water 
3 potatoes, peeled and cubed 
1 1/2 cups cubed cooked turkey 
3 tablespoons all-purpose flour 
1/2 cup milk 

Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, place into a 10 inch pie pan and set aside. 

Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm. 

In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam. 

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown. 

Makes 1 - 10 inch pie 

Nutrition per serving: Calories 459, Protein 13g, Total Fat 27g, Sodium 682mg, Cholesterol 38mg, Carbohydrates 40g, Fiber 4g 


" What better way to celebrate fall than with delicious muffins that combine the wonderful texture of apples with the warm taste of pumpkin. A simple streusel topping gives them a little something extra. "

2-1/2 cups all-purpose flour 
2 cups white sugar 
1 tablespoon pumpkin pie spice 
1 teaspoon baking soda 
1/2 teaspoon salt 
2 eggs, lightly beaten 
1 cup canned pumpkin puree 
1/2 cup vegetable oil 
2 cups peeled, cored and chopped apple 
2 tablespoons all-purpose flour 
1/4 cup white sugar 
1/2 teaspoon ground cinnamon 
4 teaspoons butter 

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners. 

In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups. 

In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter. 

Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean. 

Makes 18 muffins 

Nutrition per serving: Calories 247, Protein 3g, Total Fat 8g, Sodium 184mg, Cholesterol 26mg, Carbohydrates 42g, Fiber 1g 


2 cups boiling apple juice or apple cider 
1 pkg. (8-serving size) JELL-O Brand Cranberry Flavor Sugar Free Low Calorie Gelatin or Cherry Flavor Gelatin* 
1-1/2 cups reduced calorie cranberry juice cocktail 

Stir boiling juice into gelatin in large bowl 2 minutes or until completely dissolved. Stir in cranberry juice. Pour into 4-cup mold. 

Refrigerate 4 hours or until firm. Unmold.

To Unmold: Dip pan in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of pan. Invert pan and plate; holding pan and plate together, shake slightly to loosen. Gently remove pan and center dessert on plate.

Nutrition Bonus
This naturally fat free, low sodium gelatin mold will make you think of autumn no matter what time of year it is. 

Diet Exchange: 1/2 Fruit 
Nutrition per serving: Calories 45, Total Fat 0 g, Cholesterol 0 mg, Sodium 80 mg, Total Carbohydrate 10 g, Dietary Fiber 0 g, Sugars 9 g, Protein 1 g, Vitamin A 0 % DV, Vitamin C 15 % DV, Calcium 0 % DV, Iron 0 % DV 


1 (12-14 pound) turkey 
3 tablespoons each melted margarine and oil 
3 tsp. instant chicken bouillon 
1 tsp. dried thyme or 1 Tablespoon fresh 
1/2 tsp. garlic powder or two crushed cloves 
1/2 tsp. pepper 
2 cups water 

Rinse and stuff turkey if desired. Secure wings and legs. Place on rack in roasting pan . Combine margarine, oil, bouillon and spices. Whisk well. Brush turkey with mixture. Cover top of turkey with foil, removing halfway through cooking. Roast at 350 degrees for 1-1/2 hours, basting every 30 minutes. Add water to pan, and roast 3 hours longer, still basting. Turkey will be done when meat thermometer inserted in thigh registers 180-185 degrees and juices run clear. Transfer to platter, remove stuffing to serving bowl. Turkey should rest about 20 minutes before slicing. Makes about 10 servings. 


Drippings from pan
Giblets, neck
3 tablespoons cornstarch 

If you wish, you can place giblets and neck from your turkey into a pan with 3 cups water and simmer for about 30 minutes to start your gravy. Remove the giblets and neck from broth. Then add the drippings from the turkey pan. Mix your cornstarch with 1/4 cup water, and add to the saucepan whisking it in. Bring to boil, stirring. Boil about 2 minutes until thickened. Season with salt and pepper as desired. 

Optional: you can place a bay leaf and chopped onion  in with the giblets. You will also have extra flavor from basting the turkey with your herb mixture above. 


5 pounds potatoes
milk or cream
4 tablespoons butter or margarine 

Peel your potatoes, cut into chunks and place in large pan, cover with water. (two pans can be used if necessary) Boil until tender when poked with fork; 20-30 minutes. Drain potatoes. Add the butter or margarine, season with salt, add your milk or cream, as you mix with electric mixer. Start with a cup and add until it is the consistency you desire. 

Options: You can also mix in sour cream or cream cheese  right before the milk, then mix. At the end you can add fresh chives and mix in with a wooden spoon. 


3 cans French style green beans
2 garlic cloves, slivered thinly
2 tablespoons olive oil or margarine
fresh sage, 3-4 leaves (optional)
Other fresh herbs 

Heat your green beans until heated through. Drain well. In a large skillet heat oil or margarine. Add garlic and sauté lightly about 2 minutes. At this point you can add the beans and heat through while stirring, then season with salt and pepper. If you have fresh herbs you can chop and add them in for 30 seconds before you add the beans. Sage works well, but so does basil, oregano or thyme. If you don't grow your own herbs, look in the produce section where they may sell bundles of many herbs. 


4 cups crumbled cornbread
3 eggs, beaten
3-1/2 cups herb stuffing
3 cans chicken broth
1 onion, chopped fine
1 cup celery, chopped
1/2 tsp. pepper
1-1/2 tsp. salt
1 Tablespoon poultry seasoning 

Your cornbread can be made ahead with your favorite recipe or two small boxes of cornbread mix. You may not need it all, but feel free to snack on it! Combine all ingredients. Stuff turkey, or place in greased casserole and bake at 350 degrees 1 hour or until golden. 


1 cup honey
1 cup orange juice
1/2 cup fresh lemon juice
1 cup fresh fruit, crushed
1-1/2 cups fresh, strong tea
1 pint ginger ale 

Mix all ingredients except ginger ale. Just before serving add ginger ale and crushed ice. If the punch is too strong for your taste you can dilute with ice water or ginger ale


You've chosen the menu, you've done the shopping, you've polished the silver. Now all that's left to do is cook up a storm. The hardest part is getting everything on the table at once. Make yourself a timeline and buy some extra cheese and crackers to throw to your guests just in case things start running behind schedule. Don't be afraid to recruit help from the family, and remember to relax and enjoy yourself - cooking is fun! 

Thaw that Turkey Fast. It's the day before Thanksgiving and your turkey's still frozen? Don't panic - all is not lost! Plug the sink and put the turkey in it, still in its unopened wrapper, breast side down. Cover the bird with icy-cold (NOT warm) water, and change it every half hour until the turkey is thawed. Using this method, a frozen-solid turkey will take about 30 minutes per pound (that means a 20-pound bird will take 10 hours. Better start now!). 
The Safety Dance. The best way to ensure a safe and delicious turkey is to get an accurate meat thermometer. Perfectly cooked thigh meat should be 180 degrees F (80 degrees C), while the breast meat should be 170 degrees F (77 degrees C), and the stuffing should be 165 degrees F (75 degrees C). To keep the white meat from overcooking while the dark meat catches up, shield the breast with a loose tent of foil. To make sure the stuffing gets hot enough, heat it up in the microwave right before putting it in the bird, and then put the turkey in the preheated oven immediately. As soon as dinner is over, put the turkey in the fridge, uncovered, until it's completely cool, then wrap it up. 

Be a Good Guest. If you're bringing a dish or two to someone else's home for Thanksgiving this year, finish all the necessary preparation and cooking before you leave home if possible, and bring along all the serving dishes, utensils and garnishes required to make your food look gorgeous. Your host's kitchen resources are likely to be taxed to the limit: there may not be room in the kitchen for you to do additional preparation or cooking, and there may not be any extra serving equipment left. 


STUFFED CELERY     Back to Top

1 bunch celery 
1 (8-ounce) package cream cheese 
1/4 cup chopped walnuts 
20 small green olives 
2 tablespoons sour cream 

Coarsely chop the olives. Separate and wash celery stalks. Cut stalks into bite sized pieces. 

Mix the cream cheese and sour cream together. Stir in the walnuts and chopped olives. Spread filling onto the celery pieces. 

It's also good on crackers. 

You may use mayo instead of sour cream, it mixes easier and some people prefer the flavor.



2 pkg. (3 oz. each) orange gelatin
2 cups boiling water
1 pt. orange sherbet
1 can (16 oz.) frozen orange juice, thawed
1 can (11 oz.) mandarin oranges, drained

Dissolve gelatin in boiling water. Add orange sherbet and juice. Stir in mandarin oranges. Pour into a mold and chill until set. Unmold onto a serving platter.



1 lb. bulk breakfast sausage
3/4 cup finely chopped onion
1-1/2 cup finely chopped celery
1 cup (combined) margarine and drippings from sausage
8 cups bread cubes
5 tsp. poultry seasoning
1/4 tsp. ground black pepper

Cook sausage. Drain. 

Melt margarine. Add enough to sausage drippings to make 1 cup. 

Sautè onions and celery in margarine/dripping mixture until onion is tender. Do not brown. Stir in about 1/3 of the bread cubes. Put in a large bowl, and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. 

Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 cups, and add a tsp. or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally.

Makes 12 Servings.



5 cups turkey stock
1 cup water
1/4 cup all-purpose flour
1 tsp. poultry seasoning
1/2 tsp. ground black pepper
1/4 tsp. celery salt
1 tsp. salt

In a medium saucepan, bring the turkey stock to a boil. 

Gradually dissolve flour in water. Slowly add the flour mixture, while stirring, to the turkey stock. Stir in poultry seasoning, pepper, celery, and salt. Boil to desired consistency.



1 (8 to 10 lb.) turkey, thawed, rinsed and giblets removed 
4 slices bacon 
1 cup chopped onion 
1 cup sliced celery 
2 cups mushrooms 
2 tsp. celery seed 
enough butter 
to taste salt 
to taste pepper 
2 tsp. ground sage 
6 cups plain stuffing croutons, store bought 
2 eggs, lightly beaten 
1 cup water

In a non-stick skillet, cook bacon until crisp. Remove bacon to paper towels to drain. Allow bacon to cool and crumble.  Add onions and celery to bacon fat and cook until tender. Stir in mushrooms and cook until golden. Stir in seasonings. Remove skillet from heat and let cool. 

Preheat oven to 450º F. 

Soak 3 cups stuffing croutons in water. Squeeze out water from croutons so that they are moist, but not soggy. 

In a large bowl, combine dry and moist croutons with onion and mushroom mixture. Mix in eggs, and moisten with water if necessary. 

Fill cavity of turkey with stuffing. Cover opening of cavity with foil. Tuck wings under turkey. Make a small slit in neck skin and tuck legs through slit to secure. 

Transfer any leftover stuffing to a baking dish, cover with foil. Bake alongside turkey. (This may need to be moistened.) 

Place stuffed turkey in roasting pan. Rub turkey with butter and season. Roast uncovered for 30 minutes. Reduce heat to 350º F.. and continue roasting for approximately 3 hours, or 15 - 20 minutes per pound. 

Baste the turkey with its drippings occasionally as it cooks. 

Turkey is done when pricked with a knife on the thigh the juices run clear. When turkey is done, transfer to a cutting board and cover with foil. Allow turkey to rest so that juices can be reabsorbed. 

Place roasting pan over medium high heat. Skim off excess fat with a spoon and reserve in a bowl. Add 3 cups hot chicken stock and bring to a simmer. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. 

In a small dish, combine into a paste 3 tbsp. flour with 3 tbsp.  of reserved fat. Whisk flour mixture into simmering gravy. Season  with salt and pepper.

Makes 6-8 servings. 


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Happy Thanksgiving from Spike & Jamie


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