Attention DU gourmands: Post your BEST Thanksgiving recipes and tips here

[prolesunited]

Judging by some of the posts I've seen here, we definitely have some fabulous cooks on board. With Thanksgiving fast approaching, perhaps someone who is hosting dinner for the first time could use some help. Maybe you want to jazz up your traditional meal by trying a new recipe.

We're serving a full course meal, so what kind of appetizers should we set the stage with? The variations on dressing are endless, so what's in yours? What kind of vegetables are on the table? How do you cook your turkey so it's moist and flavorful? What are the vegetarians serving up in place of turkey?

And then, onto DESSERTS! What are your favorites? And, what kind of wine goes with dinner?

So, please contribute your recipes and tips so we can all get ready for a fabulous feast.

[GOPisEvil]

1. Make your own cranberry dipping sauce.

I got this recipe from Alton Brown of "Good Eats". Yummy!

1 pound frozen cranberries
2 cups orange juice
3 cups ginger ale
2 tablespoons maple syrup
2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1 orange, zested

Combine all ingredients in a non-reactive saucepan, (stainless steel) and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
Carefully puree with an immersion blender or blender until smooth. Check for seasoning and serve in small ramekins.

[prolesunited]

2. Two questions

What happens if you don't use stainless steel? All I have is Circulon. What do you dip in it or serve it with? Sounds delicious, though.

[GOPisEvil]

4. The acid does not react well with certain materials...

...go you have glass or pyrex?

It's used to dip turkey in, primarily, since a lot of people put some cranberry sauce on their turkey. It works on ham, too.

[Rabrrrrrr]

6. (delted subject line - don't know waht I'm talking about)

Not sure what circulon is made of, but I think you need to stay away from aluminum.

And I'd think you'd want to stay away from copper, also, since there's so much fruit juice in this one. Use a tin-lined copper pot, yes, but not a copper bowl.

And seems to me that citric juices don't do well in the alumnium pans, either, but I really don't know.

on edit: ehavily edited my post since I realized I am actually nowehre near as confident as I came across for a moment.

[GOPisEvil]

8. Actually you weren't off at all.

http://whatscookingamerica.net/Q-A/ReactivePan.htm

Reactive Pan - is one made from a material that reacts chemically with other foods. Aluminum and copper, metals that conduct heat extremely well, are the 2 most common reactive materials used to make in cookware.

Lightweight aluminum, second only to copper in conducting heat, reacts with acidic foods, imparting a metallic taste, and can discolor light-colored soups and sauces, especially if you stir them with a metal spoon or whisk (it is a very soft metal). For that reason, you should neither cook nor store light-colored foods in aluminum cookware. Anodized aluminum has a hard, corrosion-resistant surface that helps prevent discoloration.

Most copper pots and pans are lined with tin to prevent reaction. However, tin is a very soft metal, so it scratches easily and then exposes foods to the copper underneath.

[Rabrrrrrr]

11. Thank you! So I WAS right!

And I had all my facts together in the right way. I just had a moment of total confusion after posting the thing, and was sure I'd gotten some stuff wrong.

Whew!!

Don't you hate it when you say something, then a few seconds later think to yourself, "My God - that was SO inaccurate!", and then you're filled with doubt? Yeah, me, too. Especially when one finds out that one was, indeed, correct.

[GOPisEvil]

15. Always go with your gut.

Your first insticnts are usually correct.

[Rabrrrrrr]

56. And my gut is telling me - eat some supper, Rabrrrrrr!

It's been a long day.

Thank you, i will eat! But first - the martini!!

[woofless]

59. Add cast iron to the list. n/t

[Rabrrrrrr]

3. My tip? Go to the Apple Restaurant and Bom Bar for Txgiving dinner

they have the best, most incredible duck breast you'll ever have. That's been the Rabrrrrrr family tradition for four years!

Because I live in a salsa-listening demographic neighborhood, Thanksgiving weekend for me means always leaving early in the morning and coming home really late all four days so as not to go insane from the music. Thus, no home cooking for Thanksgiving. I tried it the first Thanksgiving we lived in this salsa *$^#-hole and thought I'd end up killing someone, and of course, it totally ruins one's meal when one is forced to listen to many other people's stereos, coming from next door AND down the street.

So Thansgiving weekend is our traditional do some shopping (some of the crafts fairs open by Thanksgiving, such as at Union Square and Bryant Square), go to Heartland Brewery often, see a bunch of movies, walk around the city, and as mentioned, Apple Restaurant and Bombar for duck breast Thanksgiving dinner! YUM!

The restaurant is on Waverly - can't remember the exact address, but I'm thinking maybe 13 Waverly, between University and some other street (Broadway? Bloody hell, can't remember)

[The Magistrate]

5. A Musical Recipe, Ma'am

"Parsley, Sage, Rosemary, and Thyme" makes a pretty good combination to season the bird.

Mashed potatoes take on a sort of wings if the potatoes are boiled in white wine and broth instead of water, and sufficient sweet paprika is added in the mashing to turn them a little reddish through and through.

[meegbear]

7. YES!

I rub that on my bird before putting her on the Weber kettle grill, in a disposible aluminum pan, cooking with hardwood charcoal. The bird has a wonderful flavor and the seasonings with the hardwood, makes a wonderful gravy with a nice wood smoke taste.

[prolesunited]

21. I've heard of boiling the potatoes in broth

but not with white wine. How much would one use?

[The Magistrate]

22. Roughly Equal Parts, Ma'am

The whole sufficient to cover the potatoes. It adds a certain extra sweetness.

[randr]

82. cranberry extra

Add small amount of rose hips, which the seeds removed, and presto a very healthy surprise awaits your taste buds!

[fallow]

9. Try a goose instead of turkey

If you hunt, or know someone who does, its perfect timing. Ive tried every different kind of turkey there is, frying turned out to be the juiciest and quickest. But, it still doesnt hold up to a roasted goose. Also gives traditional stuffing a better flavor.

[XNASA]

10. Sweet Potato Casserole

I double this recipe and add a secret ingredient of my own. BOURBON!!!! It's delicious!!!

I've only made it twice, and won't be cooking this year. Maybe I'll make it for Christmas.

1 1/2 cups mashed sweet potatoes -- warm
1/2 cup sugar
4 tablespoons butter or margarine
1 egg -- slightly beaten
1/2 cup coconut
1/3 cup milk
1/2 teaspoon vanilla
Topping:
1/2 cup light brown sugar
1/2 cup chopped pecans
1/4 cup flour
4 tablespoons butter or margarine -- melted
dash salt
Combine sweet potatoes, sugar, butter or margarine, egg, coconut, milk and vanilla; mix well. Pour into buttered casserole dish. Mix light brown sugar, pecans, flour, melted butter or margarine, and salt. Pour over top of potato mixture. Bake at 350 degrees for 20 to 30 minutes.

[prolesunited]

12. I've made something similar

but not with coconut milk. Maybe I'll try that. BTW, sweet potatoes have a high nutritional value.

[XNASA]

14. I love 'em!!

I could eat sweet taters everyday. Yummy.

[scucci]

13. Looking for a good twice baked potato recipe

I seriously hate cooking but I have to for Thanksgiving. bah!

[flamingyouth]

16. Brine your turkey

If you haven't already tried that. You won't believe how moist and tender the meat is. YUM!

We also make ours with an apple cider glaze. I think that recipe came from last year's Fine Cooking issue with the Thanksgiving cover.

Thanksgiving is my favorite holiday. I love to cook - I find it relaxing and rewarding. Bon appetit!

[MissMarple]

20. I brined for the first time last year. I think it makes a difference.

Also, I rub a thick mixture of paprika, olive oil, and a little salt on the turkey skin to make it nice and brown. And, before the turkeys go in the oven I add white wine to the roasting pan with some water, this makes the best gravy base, just be sure to separate the grease from the good stuff. And this year I'm going to try roasting the turkey breast side down for a large part of the cooking time. Actually, we usually have two 10-12lb. ones instead of one large one, plus a ham. And we always do dressing not stuffing. Instead, I put onions and celery and seasonings inside the turkey.

A friend brings pumpkin and berry pies, and the girl child and another friend make The Best pecan pie. I think it's because they add bourbon or rum. Another friend brings rolls. And we found a shortcut for mashed potatoes. Sarah Molton (it's on her website on FoodTV) suggested using a ricer and holding them over that way until you are ready to mash and add butter and stuff. So you can get them peeled and cooked and riced earlier in the day before the last minute crunch with gravy and carving. The past couple of years I've added roasted fennel to the side dishes. It goes well with Thanksgiving food and is a good digestive. :D


Thanksgiving is my favorite holiday. If that isn't obvious. We have a circle of friends who don't always go home for the holiday and we get together and have a great time. We've had as few as ten and as many as twenty-eight. And we drink quite a bit of chardonnay and merlot.

:bounce:

[flamingyouth]

52. Fennel

It's a great idea to add to the meal.

We use the cider glaze and rub with butter and herbes de Provence as well. We're always quite stuffed by the end of the day. We have champagne with our hors d'oeurves and wine (chard & merlot) with dinner. And then we go into our turkey comas ... I can hardly wait!

[shanti]

76. sounds yummy!

but i'd throw some garlic in those mashed potatoes, i'm sold on that now. no more 'plain' mashed potatoes!

[thom1102]

61. I second the Brining! Soak your turkey in salt water overnight before...

cooking: VERY IMPORTANT! ENSURE THE TURKEY IS COMPLETELY SUBMERGED IN THE BRINE, OR ELSE IT WILL DRY IT OUT! Additionally, I prepare a bacon sage butter to rub on the turkey: it's very simple, fry up the bacon and crumble it, then chop some fresh sage and soften the butter. When the butter is soft, combine the three and roll into a log and wrap with wax paper. This is one of those "night before" things, and any extra you can use to season the gravy.

I use my grandmother's stuffing recipe which uses apples, and (especially with the sage butter rub) sage sausage. It is a real hit, and my cousin uses it in her deli in South Carolina.

I make garlic mashed red potatoes with the skin on, and mashed turnips with just butter, salt and pepper.

[Lindacooks]

88. Kicking this because of all the great recipes...

and to push some of the 'I've given up....' threads down. ;)

[Mr. McD]

17. Warm Cherry Bread Pudding

24 1/2-inch-thick slices challah or other egg bread (about 24 ounces)

2 cups whipping cream
2 cups whole milk
1 1/4 cups sugar
8 large eggs
1/4 cup dark rum
2 tablespoons vanilla extract

1 1/2 cups dried tart cherries

Preheat oven to 400°F. Using 3-inch-diameter round cookie cutter, cut round from each bread slice and arrange on baking sheet. Toast bread rounds in oven until golden brown, about 5 minutes. Reduce oven temperature to 350°F.

Bring cream, milk, and sugar to simmer in heavy large saucepan, stirring to dissolve sugar. Whisk eggs in large bowl to blend. Gradually whisk hot cream mixture into eggs. Whisk in rum and vanilla.

Butter eight 1 1/4-cup soufflé dishes; arrange on rimmed baking sheet. Place 1 bread round in bottom of each dish. Top each with 1 heaping tablespoon dried cherries. Top cherries in each dish with another bread round. Top each with another heaping tablespoon dried cherries. Top cherries in each dish with third bread slice. Divide custard among dishes, using about 3/4 cup for each. Let stand 30 minutes, pressing down on bread occasionally. (Can be made 4 hours ahead. Cover and refrigerate.)

Bake bread puddings until tops are puffed and brown, about 35 minutes. Remove from oven; cool 10 minutes. Serve warm.

Makes 8.



:loveya: :loveya: :loveya: :loveya: :loveya: :loveya: :loveya: :loveya: :loveya: :loveya: :loveya: :loveya:

[MissMarple]

71. This sounds GREAT!!!

Does it need to be made in individual portions? Or could one do it like an egg strata?


And I love your sig line. The spice of life and all that....

:bounce:

[Mr. McD]

92. It is absolutely wonderful

I have only made as individual portions. If made in one pan I would expect a longer cooking time and possibly a lower temperature to slow the browning. :shrug:

[Rabrrrrrr]

18. For a moist turkey, cook it really slowly

Did that a number of years, by accident - friend and I just moved into a house in November, and the first time we used the oven was to make a turkey for New Year's eve. Thermostat on the oven was way off, so what we thought was a 350 degree oven, was closer to about 250. But we didn't realize until the turkey had cooked for the four hours or whatever it was supposed to take. So, instead of adjusting up, we just let it bake at that temp. Took about ten hours, but HOLY HELL was that bird moist!! I went carve it, and no lie, the meat slid off the bones from the pressure of the knife.

Best turkey I've ever had.

It did have stuffing, and I am quite sure we put it in one of those plastic bags, but I can't confirm that.

[woofless]

60. Low and Slow.

Many times I have put the bird in a slow oven 12 hours before I plan to serve dinner. You are right. The meat is tender and cooked breast side down the white meat retains juices. An added bonus is waking up to a house smelling of roasted turkey. Yummmmm.

[MissMillie]

19. This year's menu

revolves around an 18 lb. turkey, which will be stuffed w/ bread stuffing (made w/ whole wheat bread for us South Beachers)

There will also be meat stuffing for the Atkins guest.

Mashed potatoes
Candied sweet potatoes, baked in butter and Canadian maple syrup
gravy
steamed broccoli
tossed salad
warm rolls

the appetizer will just be cheese and crakers (I like a good sharp cheddar and a smoked gouda on whole wheat crakers)

apple pie and pecan pie served w/ real whipped cream

coffee

the turkey carcass will be in the stock pot before the dishes are done!

[Beer Snob-50]

23. I rub olive oil on the turkey before cooking

and then shake some oregano, pepper, and basil on it.

[Ratty]

24. What about Martha Stewart's turkey technique?

I saw it on her show this week and I want to try it.

You coat the bird with LOTS (like half a cube) of softened butter. Just slather it on thick. You put it in a roasting pan (Martha likes to use a bed of red onions chopped in quarters to act as a "rack"), then put a cheesecloth over it soaked in a mixture of good chardonnay and melted butter. Put it in an oven preheated to 450 then turn it down to 350 after half an hour. Baste the cheesecloth frequently. Remove cheesecloth for last half hour.

What do the Turkey mavens think of this technique. Would all that butter make the bird greasy?

My Mexican friend says the best Turkey in the world is when her father wraps it in banana leaves and buries it in the dirt over a bed of coals and leaves it to cook overnight. Says it's the most incredible thing ever. I want to try that one too someday.

Mmmm, all this tryptophan talk is making me sleepy.

[SiobhanClancy]

25. Gravy tip and recipe...

I need LOTS of gravy,so I make this well ahead and freeze it...so I have homemade turkey gravy ready to go,and plenty of it:)

4 turkey wings (approx. 3 lbs.)
2 medium onions, peeled and quartered
1 cup water
8 cups chicken broth(or turkey broth,if you have it or want to make it)
3/4 chopped carrot
1/2 tsp. dried thyme
3/4 cup all purpose flour
2 Tbsp. butter
1/2 tsp. ground pepper(or more to taste)

Heat oven to 400°

Arrange wings in a single layer on a large roasting pan with non-stick coating. Roast 1 1/4 hours until wings are browned.

Put wings and onions in a 5- to 6-qt pot. Add water to roasting pan and stir to scrape up any brown bits on the bottom. Add to the pot. Add 6 cups broth (refrigerate remaining 2 cups), the carrot and thyme. Bring to a boil, reduce heat and simmer uncovered 1 1/2 hours.

Remove wings. When cool pull off skin and meat. Discard skin and save meat for another use.

Strain broth into a 3-qt.sauce pan, pressing vegetables to extract as much liquid as possible. Discard vegetables and skim off fat.

Whisk flour into remaining 2 cups of broth until blended smooth.

Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and boil 3-4 minutes to thicken gravy. Stir in butter and pepper.

Pour into airtight containers. Refrigerate for up to 1 week. Freeze for up to 3 months.

[DemExpat]

69. Great idea! Thanks.

DemEx

[CO Liberal]

26. TIP: Get Invited Somewhere For Thanksgiving

Much easier.......

[JVS]

27. Put bacon in the stuffing and fry it crisp in bacon grease before...

putting it in the bird.

[chefgirl]

28. MMM.....Thanksgiving

Thanksgiving is fairly traditional at my house whenever I'm lucky enough not to have to work. This year I dont...woohoo!

Crudite: Raw veggies w/ Shrimp Dip
Appetizer:
Mushrooms stuffed w/ crab imperial
Salad:
Mixed baby greens w/ black seedless grapes, shaved Asiago cheese and Poppy seed dressing
Entree:
Turkey w/ giblet gravy
Basic Bread Stuffing
Garlic Mashed potatoes
Butternut Squash w/ butter and maple glaze
Asparagus w/ Hollandaise
Homemade Cranberry Sauce
Desserts:
Maple Pumpkin Cheesecake
Chocolate Cake w/ Mocha Buttercream frosting
Grand Marnier Coffee

I cannot wait to feed my face! I'll have to start cooking on Tuesday.

Happy Thanksgiving :hi:

-chef-

[GOPisEvil]

29. I gained 10 lbs. just reading that!

:9

[Kolesar]

30. Cook like a Vegetarian (DU link)

Last Week's Vegetarian Holiday Cooking Thread

[kayell]

31. We will be having a seitan turkey

at my house. The recipe I use is here http://www.vegsource.com/talk/beginner/messages/127876.html . Look almost at the bottom of the page under ORIGINAL (A BIT EASIER VERSION) OF BRYANNA'S SOY AND SEITAN "TURKEY". I do add more seasoning than is called for, and I like the option with the yuba "skin". Have made this several years running, and it always tastes great. I've never liked any of the tofu turkeys I've tried. My daughter is VERY wedded to tradition at this meal. Otherwise I'd probably go with a big stuffed pumpkin.

Otherwise the meal will be pretty traditional. Cornbread dressing, homemade cranberry-orange sauce, sweet potatoes with a crunchy pecan topping, green bean casserole, homemade rolls, greens with fake canadian bacon, some kind of pie, cinnamon ice cream. Lots of leftovers, lots of yummy fake turkey, stuffing and cranberry sandwiches. Urrrppp!

[prolesunited]

57. Thanks for posting this link

There's a number of good ideas there.

[underpants]

32. Okay take a HAM stick it in a DUCK and stick that in the TURKEY

then cook the turkey upside down so the juices absorb into the chest. A former boss of mine made turkey that way. I never had it but she was an awesome cook and she told me it was great.

She never explained how she turn the oven upside down though :shrug:

[GOPisEvil]

33. Turducken.

Suppposed to be really tasty. :shrug:

[underpants]

35. Is that really the name of it?

Apparently it is.

http://www.thesalmons.org/lynn/turducken.html

[prolesunited]

34. That just sounds bizarre

You sure she wasn't pulling your leg?

[underpants]

36. Nope, here's the instructions

http://www.thesalmons.org/lynn/turducken.html

[prolesunited]

39. I stand corrected

It is a real recipe. I still maintain, though, that it's bizarre. If anyone does try this recipe for Thanksgiving, please post how it turned out.

[underpants]

40. I still can't get my Mom to try cooking it upside down

That is supposed to be a really good way to cook turkey no matter what kind.

[supernova]

37. No, it's real

It is or was Paul Prudhomme's favorite holiday schtick. :D

[underpants]

38. She was from New Orleans

It must have originated there. :shrug:

[supernova]

41. Yes, I think it's a Cajun

or, at least, N'Awlins' staple. :D

[geniph]

99. I'm sorry, I can't eat anything

with "turd" as part of its name. Maybe they should have called it durkey instead.

[cmf]

42. Stuff the turkey's cavity with veggies instead of stuffing

This is my number one tip. Crudely chop onions, celery and carrots and use them to stuff the bird. They will flavor it and keep it moist.

[corarose]

43. What kind of recipes do you guys want?

Let me know I have tons of good recipes.

[prolesunited]

44. Somebody up the thread

asked for a recipe for twice-baked potatoes. Could you post one for that?

[corarose]

46. I will post one after I get back from bing drinking tonight

Just kidding I am going to a play for my Birthday. Hell it only cost 10 bucks.

[teevee]

45. white castle stuffing

http://www.recipesource.com/fgv/stuffing/white-castle-turkey1.html

[DemExpat]

65. Now that's different to me!

Hamburger stuffing....

Interesting!
DemEx

[corarose]

47. Twice Stuffed Baked Potatoes

8 large baking potatoes scrubbed
2 eggs + 1 egg yolk
1 cup sour cream
4 oz (1 stick) butter, softened
1/4 Cup Bacon Fat
1/2 teaspoon onion powder or garlic powder or you can use fresh
1/2 teaspoon salt
1/4 teaspoon black pepper
Mix in some grated cheese, bacon bits, and chives before filling the shells.
Paprika for sprinkling
Bake Potatoes at 400.

Slice off the top of the potato and scoop out the pulp and leave a small amount of potato on the peel.
In a bowl combine the the eggs, sour cream, butter, onion powder, salt, and pepper; beat the mixture until its a smooth consistency.
Spoon into the potato shells and sprinkle the tops lightly with paprika.
Bake them again for 30 Min's, or until they brown on top.

If you want more flavor add the following. chopped parsley, chives, cilantro, or your favorite spice.

If you want to make them look fancy use a pastry bag to pipe them into the potato shells.

[kayell]

48. Sweet Potato Casserole

(It wouldn't hurt to have a cardiologist nearby while you eat this)

3 cups mashed sweet potatoes
1/2 cup brown sugar
1/2 tsp salt
1/2 stick butter
1 1/2 tsp vanilla
2 eggs
(I usually add a couple of tbsp. of bourbon too)

mix together and spoon into baking dish.

Topping
1/2 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick butter

mix together and crumble over sweet potato mix. Bake at 350F for 35 minutes.

[Padraig18]

49. Cheesy hashbrown casserole

Cheesy hasbrown casserole

1 1 pound bag thawed frozen
.hash brown potatoes, or
2 1/2 pounds pared potatoes
,cooked and sliced into 1/4"
chunks
1 c Evaporated skimmed milk
8 oz sour cream
4 1/2 oz Sharp cheddar cheese, grated
1/4 c Melted margarine
3 oz Cornflakes, crushed

1. Preheat oven to 350F. Spray a 2 quart baking dish
with nonstick spray.

2. In a large bowl, combine the potatoes, milk, sour
cream, cheese and 2 tablespoons of the melted
margarine. Stir gently until well combined. Spread
evenly into prepared dish.

3. In a small bowl, combine the crushed cornflakes and
remaining 2 tablespoons margarine; sprinkle evenly
over potato mixture. Bake, uncovered, until bubbling
and lightly browned, about 50 minutes.

:hi:

[prolesunited]

50. Wow!

So many good recipes already! I gotta run to my other job now where I can't post, but I hope we can keep this thread going.

BTW, where are the DESSERTS!!! Any good recipes for pumpkin pie? Homemade crust or frozen? Which brand is best?

[roguevalley]

51. Turn your turkey upside down. It makes the turkey moist.

Put bacon on the top and cook it at 500 degrees for
30 minutes. Then turn it upside down. :)

[nothingshocksmeanymore]

53. Jalapeno Cornbread pudding...easy, fattening and yummy

9 by 13 baking pan.

1 pkg jiffy cornbread mix
1 can creamed corn (do not drain)
1 can sweet corn (do not drain)
1 stick melted butter
1 sm can ortega chili(do not drain)
1 cup sour cream
1 cup cheddar cheese
1 egg

Combine all ingredients in a bowl, pour into pan and bake for one hour at 350 degrees. Let cool for one to two hours before serving.

This is PURE fat and PURE flavor!

[prolesunited]

73. This recipe

Perhaps I'll try it with some chili. Thanks! :hi:

[SiobhanClancy]

54. Pecan Pie with Kahlua and Chocolate Chips

very low-calorie,of course.;)

1/2 cup sugar
1/4 cup ( 1/2 stick) unsalted butter, room temperature
1 tablespoon all purpose flour
3/4 cup dark corn syrup
1/4 cup Kahlúa or other coffee liqueur
1 teaspoon vanilla extract
3 large eggs
1 cup chopped pecans
1/2 cup semisweet chocolate chips
1 9-inch pie crust(homemade,red box,frozen,or whatever)

2/3 cup chilled whipping cream
Pecan halves (optional)

Preheat oven to 375°F. Beat sugar and butter in medium bowl until smooth; beat in flour. Gradually beat in corn syrup, then Kahlúa and vanilla. Mix in eggs, then chopped pecans. Sprinkle chocolate chips over bottom of crust. Pour filling into crust.

Bake pie until filling is puffed around edges and just set in center, covering edge of crust if browning too quickly, about 45 minutes. Transfer pie to rack and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)

Beat cream in medium bowl until peaks form. Drop whipped cream in small dollops around edge of pie. Place pecan half atop each dollop, if desired.

This is really rich and good,and EASY.

[prolesunited]

62. That sounds REALLY good

I would LOVE to see more dessert recipes.

[Rhiannon12866]

55. Cauliflower Supreme

Ingredients:

1 large cauliflower or two small, separated into florets
1 pint sour cream
1 8-oz package shredded cheddar cheese (I prefer sharp)
2-3 tsp. powdered chicken bouillon
2-3 tsp. dry mustard
2 tbs. butter
1/4 cup flavored bread crumbs (I use Progresso Italian)
2-3 tsp. dry dill weed
1-2 tsp. onion salt

Steam cauliflower or microwave cauliflower in salted water, covered with plastic wrap or waxed paper, until just tender. I use a paring knife to test. It should just go through. Drain completely. Place cauliflower florets in a single layer in a baking dish. If microwaving, you can use the same dish, just make sure it is drained. Mix sour cream, shredded cheddar cheese, chicken bouillon and dry mustard thoroughly in a large bowl. Spread evenly over the top of the cauliflower. Melt butter in a small skillet on top of the stove. Add bread crumbs, mixed with dill weed and onion salt and heat through, mixing thoroughly. Sprinkle evenly over the sour cream mixture. Preheat oven to 325 degrees. Bake uncovered on center rack for 20-25 minutes until browned. I give approximate measures for the dry ingredients because I look and, if necessary, taste, I have made this so often. What you are looking for is for the sour cream mixture to not be too hot, because of the dry mustard, and the crumb mixture not to be too salty, because of the onion salt. This is my favorite and it's always a hit. Enjoy! :-)

[radfringe]

58. Best DAMN stuffing you'll ever eat

recipe is for an 18+ lb turkey - 1/2 the recipe for smaller bird
best if made the night before and let sit overnight before stuffing the bird

step one -
pull out the neck and giblets and boil it in about 2 quarts of water, to make a broth, let simmer

Step two -
ingredients:
2-bags of croutons (plain)
milk
5 eggs

dump croutons in a large bowl, add eggs, pour in about 3 cups of milk
and let stand so the croutons soak up the milk and get mushy

step three -
ingredients:
2-lbs of hamburg
1-lb of ground pork
5 large onions (diced)
(optional - chopped celery 3 large stalks)
(optional - add chopped/minced gibblets)

scramble up the hamburg/pork, onion, (optional celery)in a large fry pan, add some of the broth (step one). let simmer until hamburg and pork is throughly cooked

check the croutons, mush them up with your hands, add some broth if not mushy enough. You want it on the pasty side and not too wet and runny

Step four -

using a slotted spoon - scoop out the hamburg/pork mixture from the frying pan and add it to the crouton mush. Mix it up well - if too hot to use your hands then use a wooden spoon.

next add:
1/2 cup of italian seasoning (use less if you used herbal croutons instead of plain ones)

2 teaspoons of poultry seasoning

2 cups of parmesan cheese (this gives it a nice kick)

mix it up well, taste it and add more cheese, seasoning, salt, pepper to taste.

if the mixture is too dry and crumbly - add more broth
if the mixture is too wet - add bread crumbs or more croutons to soak up the excess liquid.

save the broth.

let sit overnight in the fridge.

step 5 -

the next morning: check the stuffing. it should be fairly firm in texture, but moist. if it seems too dry - add some of the broth to it and mix it in.

stuff the turkey as you usually do, any left over stuffing can be cooked in a casarole pan.

to get the turkey nice and brown - give it a good rubbing with cooking oil and salt. Cook covered for first 1/3 of cooking, then leave uncovered for second 1/3 of cooking time, when it looks "brown enough" cover the turkey for remaining cooking time

how long to cook STUFFED turkey? rule of thumb is 20 minutes per pound When turkey is finished cooking - turn down the temperature to around 200 degrees - let it sit in the oven for about 1/2 hour before carving - makes it easier and neater to carve

[scarlet_owl]

63. Okay, here goes. It's scarlet_owl's Thanksgiving dessert recipes!

I have posted this one before, but here it is in case you missed it:

French Silk Pie
note: you will need an electric mixer for this

1 pie shell (I use store bought because I'm lazy, but you can use any kind you want)

3 OZ baking chocolate

1 stick of butter -note:margarine will NOT work

2 tsp vanilla

4 eggs

1 cup sugar

Melt chocolate in the microwave and then melt butter in a separate bowl afterwards. Mix together when melted and add sugar. Add eggs one at a time and beat each egg for 5 minutes before adding another egg. With the last egg, add vanilla. Pour mixture into pie crust and chill until set. Top with cool whip or chocolate reddi whip, or nothing at all!


Chocolate Kiss Bonbons

2 cups chocolate chips

1/4 cup butter

1 (14 oz) can sweetened condensed milk

2 cups flour

1 tsp. vanilla

1 bag Hershey kisses or hugs-unwrapped

set oven to 350 degrees. Melt chips and butter together and stir in condensed milk, flour, and vanilla. Shape the resulting dough around kisses or hugs and form into balls. bake for 6 minutes

send me a message if you want my apple pie recipe.

[kyrasdad]

64. mmm mmm mmm good stuffing/dressing

1 loaf hard crust italian bread
1 loaf french bread
1 loaf cinnamon raisin bread
1 lb breakfast sausage
2 lg onions chopped finely
1 celery heart chopped finely
1 clove garlic minced
1 granny smith apple peeled, cored and diced
1 small bag cranberries cooked
1 pkg dry turkey gravy mix
1 lg can chicken broth
1 stick of butter
1 tsp poultry seasoning (more or less to taste)
pepper (to taste)

Let bread go stale for three or four days before preparing. I put it into roasting pans with a towel over it. Crunch up stale bread into chunks and put into BIG mixing bowl. Heat chicken broth. Fry sausage till crumbly and starting to brown, skim off grease, put into bowl with bread. Melt butter and sautee celery, onion, garlic, dump into bread. Add in apple and cooked cranberries. Sprinkle turkey gravy mix, poultry seasoning and pepper. Start adding chicken broth and mix stuffing until moist but not overly wet. Stuff bird, and place remaining in casserole for baking.

[Rowdyboy]

66. My mom's "Sin Pie"

I'm making it for the family this year...

Crust:
1 stick butter (softened)
1 cup all purpose flour
1 T sugar
1/2 chopped nuts (I toast mine)

Mix and press into a 9"x13" dish. Cook at 325 until brown and cool

First layer: Mix 1 8oz pk cream cheese with 1 cup confectioners sugar. Fold in 9oz container of Cool Whip. Spread over crust.

Second layer: 1 pk chocolate pudding mix (prepared)

3rd layer: 9oz container of Cool Whip.

Top with chopped nuts.

Its like eating chocolatey sweet air with toasted nuts.

[prolesunited]

72. Now this sounds

sinfully delicious. I think I might try this one. Thanks!

[prolesunited]

91. Which size on the chocolate pudding mix?

There's a large box and a small one, not sure on the ounces.

[davsand]

67. Sweet potatos in an orange raspberry glaze (No Sugar Added!)

My Mom and Dad both have Type two diabetes and Thanksgiving can be a real nightmare for them with all the temptations that it brings foodwise.

Last year I did a very simple sweet potato dish that was a hit with them. Just peel and cut up sweet potatos and put in a microwave safe container. Nuke until the spuds are cooked and then add 1/2 a small jar of sugar free orange marmelade and a small jar of raspberry sugar free jam. (Simply fruit works well--that is the brand I used last year.)

Put it back in the microwave for long enough to heat the glaze and then sprinkle with diced pecans to serve.

Deceptive dish--tastes like you worked hard, but takes no work at all.

Laura

[DemExpat]

68. Thanksgiving is my favorite holiday! But the dishes HAVE to be

as close as possible to my Momma's and Grandmother's recipes for me to be in heaven......
And when I do follow their menu and recipes, my family and guests rave about the meal....must be all the generations of love put into it!

But I'll bookmark this thread for Christmas ideas - then I can be more adventurous with the dishes!

We have standard:

raw veggie strips, olives, pickles
turkey stuffed with sage/bread dressing
Gravy
mashed sweet potatoes with marshmallow melted on top
Green beans with a little bacon/drippings
cranberries
Sometimes creamed onions or Harvard beets
My Grandmother served pickled peaches, but I don't make these
Warm rolls
Fruit salad
Pumpkin and Apple pie with whipped cream
Maybe a Pecan pie....

:9 :9 :9 :9 :9 :9 :9 :9
This is the only time I really enjoy a lot of cooking for a big crowd!

DemEx

[grasswire]

70. the other day....

...Emeril brined a turkey this way: for gallon of water, use 1/2 cup sugar and 1/2 cup salt. Squeeze in fresh oranges and lemons (throw in the peels too) and add lots of fresh herbs such as rosemary, marjoram, etc. Brine for 24 hours. I'm going to try that this year.

My very New England grandmother's stuffing was like a savory bread pudding, with an egg in it.

Later on Thanksgiving night, we always have warm cranberry flummery with cream. It's scrumptious. I'll find the recipe and post it.

Oh, and waldorf salad is a MUST. Apples, walnuts, celery, raisins, grapes, mayo, lemon juice, a bit of sugar.

[DemExpat]

74. Never heard of flummery!

Our fruit salad is not waldorf, but similar - with apple, banana, pineapple, a few maraschino cherries, and sour cream/mayo dressing.
So delicious......sometimes we add a little coconut to it, but I prefer it without.

Demex

[DemExpat]

75. Anyone have a special 'welcome drink' like a cranberry coctail?

n/t

[SiobhanClancy]

77. One hot,one cold

Hot Cranberry Wassail

2 1/2 qts. cranberry juice
1 qt. grape juice
2 cups water
1/2 cup sugar
1/2 cup rum(or more!)
1/4 cup orange liqueur
orange slices

Heat juices, water and sugar to boil. Remove from heat. Stir in rum and liqueur and garnish with oranges. Serve hot..can keep warm in crockpot

Cranberry Spritzers

2 (12-ounce) cans frozen cranberry juice concentrate, thawed and undiluted
4 lemon slices
4 oranges slices
4 lime slices
2 (750-milliliter) bottles champagne, chilled(could use ginger ale,I guess)
Lemon, orange and lime slices for garnish
Crushed ice
Combine first 4 ingredients in a large pitcher; cover and refrigerate mixture 8 hours.
Remove fruit; add champagne to cranberry juice, stirring gently. Garnish with lemon, orange and lime slices, if desired. Serve spritzer over crushed ice

Can probably make these non-alcoholic,or adjust liquor amounts

[prolesunited]

78. You've posted some really good recipes

Do you cook a lot? Or do you just shine on holidays?

[SiobhanClancy]

79. Years of experience...

:)I don't cook so much anymore..I would if I had more people to cook for..lol. I have quite a few recipes,and I do enjoy cooking.

[prolesunited]

81. Well...

I bet if you put out an invite for dinner here, you certainly would have A LOT of takers, me being one of them. :D

Thanks for sharing your expertise.

[DemExpat]

83. Yay, Siobhan!

Thanks so much for these.....I think I'll do the cold one to have ready in the frig when people arrive.

:kick:

DemEx

[populistmom]

80. Mashed potato shortcut

The Ore Ida frozen mashed potatoes are actually pretty good (not like the gross instant ones) and when in a pinch, can save you a whole lot of time instead of boiling and mashing dozens of potatoes.

[Lindacooks]

84. More shameful self-promotion:

Let's Talk Turkey!

http://busycooks.about.com/cs/seasonalcooking/a/Letstalkturkey.htm

Recipes for my grandmother's Parker House Rolls, my great-grandmother's stuffing, my mother's best turkey gravy, another grandmother's pie, some fabulous crockpot dishes, and the most decadent mashed potatoes you'll ever eat.

[SiobhanClancy]

85. Thanks Linda!

I'm going to try my hand at those Parker House Rolls:)

[prolesunited]

86. Is that YOUR page?!?!

How cool is that? Thanks for posting the link. There's TONS of good information there!

[Lindacooks]

87. Yep, that's mine!

Thanks! I love writing about food, second only to cooking it...

[OKNancy]

89. Kick : More! More!

kick

[SiobhanClancy]

90. Triple-Cranberry Sauce

This is really good:)

1 cup frozen cranberry juice cocktail -- thawed concentrate
1/3 cup sugar
1 12 oz. pkg fresh or frozen cranberries -- rinsed & drained
1/2 cup dried cranberries aka Craisins (about 2 ounces)
3 tablespoons orange marmalade
2 tablespoons fresh orange juice
2 teaspoons minced orange peel
1/4 teaspoon ground allspice
Combine cranberry juice concentrate and sugar in heavy medium saucepan.
Bring to boil over high heat, stirring until sugar dissolves.
Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes.
Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice.
Cool completely.
Cover; chill until cold, about 2 hours.
(Can be made 3 days ahead. Keep refrigerated.)

[jmowreader]

93. My guaranteed pie crust

Get a stick of butter. It must be butter. Cut it into eight pieces. Wash your hands well because you're about to get dessert all over them.

If you have a cat like my Hormel, who likes eating bread, you need to lock her in another room before you start this. Last time I made pie, I failed to lock Hormel up until after she'd taken a good-sized mouthful out of the dough. The cat remains intact to this day. And no, I didn't use that crust in a pie!

Put a cup and a half or so of all-purpose flour (I use Southern Biscuit mainly because I can get it cheap, but any of them will do) into a big mixing bowl and start cutting butter into it one piece at a time. I like my pastry cutter for this. When all of the butter is in, I drag the pastry cutter backward through the mix to inspect for un-cut-in butter and un-cut-in flour. When it looks like cornmeal, you're ready for the next step.

Mix one egg, a teaspoon of vanilla and a teaspoon of sugar. If you're doing something like an apple or pumpkin pie, add a teaspoon of cinnamon and another teaspoon of sugar; this gives it a really nice flavor. Stir well. Unceremoniously dump the whole mess into the middle of the flour/butter mix and mix it up with your hands.

At this point you will have a totally unusable glop. How to fix it: add a quarter-cup of flour and gently work it in. Still got glop? Add an eighth of a cup of flour and gently work it in. At some point this glop will ball up and look like pie dough--I can't tell you exactly when this will be, because eggs are different sizes and you put even more moisture in it with the vanilla. When you no longer have glop, that's when you stop screwing around with it. Take the ball out of the bowl, put it in the middle of a sheet of cheesecloth, pat it into kind of a thick pancake with your hands, and roll it out. (If you've got or can get one of the Tupperware pie-rolling sheets, which are heavy plastic, use that instead.) Use as little flour on it as you can. Put it in a pie pan when it's rolled enough.

Bake at 350 for 12 and a half minutes, or use in a recipe. Now for the fun part: how to tell when it's done. The traditional way is to see if it's nice and golden. Problem is, this dough is golden when it's raw. You have to go by other senses--basically, you need to break off a little hunk of the edge and eat it.

[DemExpat]

97. Thanks, I'll try this one...

:kick:

DemEx

[Missy Vixen]

94. My Thanksgiving All-Stars

Okay, here's my tips for a foolproof Thanksgiving, other than eating out.

Turkey: Get one of those Reynolds cooking bags. They're in the plastic wrap section of the store. If you follow the simple directions on the box, it is IMPOSSIBLE to ruin the turkey. The turkey emerges from the cooking bag moist, tender, and best of all, NO BASTING. Yes, you read that right.

Stuffing: We use Stove Top, but we doctor it up with diced Granny Smith apple, cranberries, a bit of celery, whatever sounds good. Nobody has ever complained, and they eat a ton of it every year.

Cranberry sauce: Your family and friends will beg you for this recipe. Don't give it to them.

Cranberry Orange Sauce

1 bag rinsed cranberries
1 cup sugar
1 TBS grated orange peel
1/3 cup Triple Sec

Pour rinsed cranberries, sugar, and grated orange peel into saucepan. Cook on "medium" until berries are boiling and breaking, stirring fairly frequently. Turn off burner; pour in Triple Sec. Stir some more.

Sauce will thicken upon standing. It's delicious, and also makes a nice gift. Refrigerate till ready to serve. It's okay to make this ahead of time.

Mashed Potatoes: Only suckers peel potatoes on a national holiday. Here's another recipe that people will beg you for. It's up to you whether or not you'd like to give it to them.

Mashed Potato Casserole

4# peeled potatoes
1 cup sour cream (using lite is fine)
1 8 oz brick cream cheese (we go for the full-fat, it's up to you.)
1 clove diced garlic (if you like garlic, feel free to add more)
chives or diced green onion
salt and pepper to taste
butter
paprika

Boil potatoes until tender. Drain. Mash with sour cream, cream cheese, diced garlic, chives, salt and pepper, till thoroughly mixed. Spoon into greased casserole dish. Dot top with pats of butter (DO NOT use margarine,) then sprinkle with paprika.

This dish can be made a couple of days in advance. If you're pulling it out of the fridge, bake for 45 minutes at 350 degrees. If you insist on peeling potatoes on Thanksgiving, bake at the above temperature for half an hour.

Rolls: Make your sister-in-law run by the local grocery store for those frozen ones.

Green Bean Casserole: Follow the directions on the French Fried onions can. Everyone has this; why fight tradition?

Yams: Love them or hate them, you must have them. This recipe is from BartCop's friend Tally; it's absolutely fabulous.

Tally's Yam Bliss (stolen from her best friend Kelhair in Denver)

Ingredients: (All ingredient measurements depend on how many people you're feeding)
Fresh yams (1 yam per person) peeled and cubed
Orange Juice
Chopped pecans
Dark brown sugar
Butter

Boil yams as you would for mashed potatoes, drain. Substitute Orange Juice for milk, add butter to taste, mash. Place mashed yam mixture in large greased (pam) glass baking dish (lasagna pan) Set aside.

In a skillet, melt butter add dark brown sugar, and chopped pecans. Mixture should not be runny, but like a spreadable paste, enough for a 1/4" layer on top of yam mixture.

When topping is in place, bake in 350 degree oven for 40 minutes, or until warm and bubbly. Yam mixture can be made a day ahead, and placed in fridge.

Dessert: If one lives in the Pacific Northwest, the only acceptable Thanksgiving dessert is a pumpkin pie from Costco. If one does not have a Costco nearby, (or is a better baker than I am,) baking one's pumpkin pie is very nice. It's also good to whip a couple of teaspoons of bourbon into the whipping cream that one puts atop said pie.

Happy Thanksgiving to all evilDU'ers, and when we sit down to feast, I'm thankful for you!

Julie

[geniph]

100. Hey, Julie!

Just thought I'd mention there's going to be a cat show at Seattle Center next weekend, December 6-7. Betsy will probably be there with some of her beauties, and I know the breeder I got my Yankee from will be there with some of her Dar Morev-Pinecoon crosses!

Oh, and thanks for that Mashed Potato casserole recipe - gotta see if I can talk John into deviating from tradition enough to try this.

[prolesunited]

95. Tomorrow's the big day!

One last kick for anyone looking for last-minute advice. Do you have your shopping list ready?

[omshanti]

96. I just made a kickin cranberry sauce! Recipe:

It's modified from Deborah Madison's Vegetarian Cooking for Everyone:

Recipes for a double batch (will feed a crowd):
two 12-oz bags of cranberries
1 C sugar
1 inch-long knob of fresh ginger
zest from 2 oranges
1 1/2 C orange juice (I used combination of fresh-squeezed and store-bought)
pinch of salt
about 10 whole cloves

* pick out and discard the wrinkled or mushy cranberries, and rinse the rest.
* peel the ginger and slice into thin rounds.
* in a large saucepan, combine all the ingredients except cranberries, and bring to a boil.
* add cranberries and cook until they are mostly popped. This should take about 10 minutes. Cool to room temp and refrigerate before serving.

[foxy]

98. Kick for more good recipes

Wish I had some of my own but I don't