Clay Bakers, Clay Pot Cooking and Romertopf Roasters
Romertopf Clay Bakers
View Cart
Check Out


Satisfying Customers Since 1996...   

Search by Keyword/Item #
Spacer Shop By Category
» Accessories
» Baking Sets
» Bean Pots
» Bowls
» Canister Sets
» Chicken Roasters
» Clay Bakers
» Companion Pieces
» Cookbooks
» Dinnerware Sets
» Mug Sets
» Onion Keepers
» Pasta Serving Bowls
» Pitchers
» Replacement Parts
» Salad Serving Bowls
» Soup Bowls
» Utensil Holders
» Wine Coolers

Verisign Secure Certificate


Thanksgiving Clay Pot Recipes for Kids

Thanksgiving is a wonderful time for families to come together to share a great meal and spend quality time with one another. Another way to make memories with your family during the holiday season is to spend time with your children in the kitchen. To get your children interested in cooking, it's important to have them help you with preparing the meals during a special time. Here are some Thanksgiving clay pot recipes that you and your children can make together that will have the whole family talking about how great Thanksgiving was--at least until Christmas, when you'll get to cook with your kids all over again. Keep in mind that recipes that are usually baked in casserole dishes can easily be adapted to a clay pot recipe--using the same ingredients, you can make your dishes especially tasty, since clay pots will retain the natural flavor and moisture of foods.

For starters, you may want to give your children a small dish to make that will compliment an entree, such as gravy for the turkey and mashed potatoes, or a whipped topping to go with dessert. Here are some easy smaller recipes that children (especially adolescents and preteens) can make themselves, along with a few side dishes your kids may want to try their hand at making.


Home Style Gravy


  • Pan drippings from a roast turkey
  • 1/4 cup all-purpose flour
  • chicken broth or water

    Transfer turkey to a serving platter. Strain pan drippings into a large measuring cup. Skim fat from drippings; reserve. Place 1/4 cup of the fat in a medium saucepan. Stir in flour. Add enough broth or water to the drippings in the measuring cup to equal 2 cups. 2. Add all at once to flour mixture. Cook and stir over medium heat until thick and bubbly. Cook and stir one minute more. Season with salt and pepper. Makes 2 cups (8 to 10 servings).


    Cranberry-Pecan Stuffing


  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/4 cup margarine or butter
  • 1 teaspoon dried sage, crushed
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon pepper
  • 6 cups dry bread cubes
  • 1/2 cup chopped pecans or hazelnuts
  • 1/2 cup dried cranberries
  • 1/2 cup chicken broth
  • 1 to 2 tablespoons chicken broth (optional)

    Cook celery and onion in margarine or butter in a small saucepan until tender. Remove from heat. Stir in sage, thyme, and pepper. Place dry bread cubes in a mixing bowl. Add celery mixture, pecans, and cranberries. Add the 1/2 cup chicken broth, tossing to moisten. Use to stuff one 6- to 8-pound turkey. (Transfer any remaining stuffing to a casserole, adding the 1 to 2 tablespoons chicken broth, if desired, for additional moistness; cover and chill casserole until ready to bake. Bake the casserole, covered, in a 325 degree F oven during the last 30 to 45 minutes of turkey roasting until stuffing is heated through.) If stuffing is baked in the turkey, the internal temperature of the stuffing should reach 165 degrees F. Makes 6 to 8 servings.

    Make-Ahead Tip: To make 6 cups dry bread cubes for stuffing, cut 9 to 11 slices of bread into 1/2-inch square pieces. Spread in a single layer in a shallow pan at room temperature, loosely covered, for 8 to 12 hours. (Do not stuff turkey until just before roasting.)


    Apple Walnut Tart


  • 1/2 cup butter or margarine
  • 1/2 cup sugar
  • 1 cups egg yolks
  • 1-1/4 teaspoon all-purpose flour
  • 1 teaspoon vanilla
  • 1/2 finely shredded lemon peel
  • Dash salt
  • 3 tart cooking apples, cored and peeled
  • 1/2 cup all-purpose flour
  • 1/2 cup ground toasted almonds
  • 3/4 teaspoon baking powder
  • 5 tablespoons margarine or butter
  • 1/3 cup sugar
  • 3-1/2 ounces almond paste (made without syrup or glucose) (about 1/3 cup)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 egg yolks
  • 2 egg whites
  • 1/2 cup apricot jam, melted
  • 1 tablespoon margarine or butter, melted
  • 1 tablespoon sugar
  • 1/2 cup chopped walnuts

    1. For pastry, beat the 1/2 cup butter or margarine with an electric mixer on medium speed 30 seconds. Add the 1/2 cup sugar; beat on medium speed 4 minutes or until fluffy. Add 1 egg yolk; beat for 1 minute on low speed. Add the 1-1/4 cups all-purpose flour, 1 teaspoon vanilla, the lemon peel, and salt; beat until combined (mixture will be crumbly).

    2. Thinly slice apples; place in a large skillet. Add 1/4 cup water. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until tender. Drain well; set aside.

    3. For the filling, stir together 1/2 cup flour, the almonds, and baking powder; set aside. In a medium mixing bowl, beat the 5 tablespoons margarine and the 1/3 cup sugar with an electric mixer on medium speed. Slowly beat in almond paste, a small piece at a time, until smooth. Add cinnamon and 1 teaspoon vanilla; beat until a paste forms. Add whole eggs, 1 at a time, beating well after each. Beat in 2 egg yolks. Stir in flour mixture. In a mixing bowl, beat egg whites until soft peaks form; fold into batter.

    4. Press the pastry onto bottom and 2 inches up sides of a 9-inch springform pan. Snip large fruit pieces in jam. Spread half of the melted jam over pastry. Pour filling into pan. Arrange cooked apples over filling until it is completely covered with the apple slices. Drizzle with melted margarine; sprinkle with the 1 tablespoon sugar. Sprinkle with chopped nuts.

    5. Bake in a 325 degree F oven 60 to 65 minutes or until a toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 1-1/2 hours. Remove sides of springform pan; transfer tart to a serving platter. Drizzle the remaining melted apricot jam over the tart. Makes 12 servings.

    Click here for more recipes including Chicken Recipes.

  • Romertopf  .  Clay Bakers  .  Cookbooks  .  Accessories  .  Mixing Bowls  .  Replacement Parts  .  Companion Pieces  . 
    Clay Pot Cooking  .  Clay Pot Recipes  .  Thanksgiving Recipes  .  Fat-Free Clay Pot Recipes  .  History of Romertopf Clay Bakers  .  Cooking in Clay Pots  .  Clay Baker Guide  .  Clay Pot Cookery  .  Use & Care  .  Cleaning Techniques  .  Kitchen Products

    About Us  .  Contact Us  .  Privacy Policy  .  Terms of Use  .  Site Map  . 

    © 2013 Romertopf Online