Thanksgiving Recipe thread

[mmmYes]

Lets share our favorite recipes for the upcoming holiday feast!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I found this great recipe for preparing the holiday Tofurkey last year and it was so yummy, even the carnivores liked it. I'm sure this 'relish' would be good on turkey and chicken, too.


Roast Tofurky baked with Caramelized Onion and Cherry Relish

2 tablespoons olive oil
1 large onion, sliced very thin
1 cup dried sour cherries
2 tablespoons brown sugar
2 teaspoons dijon mustard
2 tablespoons balsamic vinegar
4 tablespoons apple cider
1 Tofurky roast
Preheat oven to 350 degrees.

In a large skillet, heat olive oil on medium heat. Add onion, cherries, brown sugar and vinegar and cook, stirring occasionally, until onions are soft. Stir in mustard and apple cider, and simmer for two more minutes.

Place Tofurky roast on sheet of heavy-duty aluminum foil, and spread with the onion mixture. Wrap roast snugly with the foil. Place in roasting pan, and place on center rack of oven. Bake for 45 minutes. Uncover roast for last 10 minutes of baking.

Slice roast, and serve with some of the pan juices spooned over it.
*Can be served with Tofurky Giblet & Mushroom Gravy drizzled over it also.

[Sheerah]

I think if I were strictly a fishetarian, I'd make a nice Cioppino for T-day, but if I were a strict vegetarian, I'd probably go with an elaborate vegetable lasagna or something. I hear that Tofurkey tastes like crap. But I am curious to taste it - just a bite though.

[mmmYes]

I think if I were strictly a fishetarian, I'd make a nice Cioppino for T-day, but if I were a strict vegetarian, I'd probably go with an elaborate vegetable lasagna or something. I hear that Tofurkey tastes like crap. But I am curious to taste it - just a bite though.

The texture takes some getting used to, but with this relish on it, it is great. Plus it goes along with all the other thanksgiving flavors.

I might make a little turkey breast too, and I might put this stuff on it.

[Imperatrix]

Ah ain' cookin' nuthin' next Thursday.

But....next Friday is a different story!

[Yes.2]

What a great idea for a thread.


I'll be back later with mine. I wrote most my secrets but I need to look up the notepad file I made some years back first.


Well, Hmmm.... I know one right off hand.

It's how to properly fry a turkey.....Especially if its over 12 pounds.

Real easy and it goes like this.....

I'd like to point out first that this isn't the fast cook method that's so popular..... The problem with The one minute per pound method is it breaks down after 12pounds and starts to burn the outside of the turkey and leaves the center undercooked.....


Heat your oils up to just under 200'

Ease in the turkey....Then turn the heat completely off and go to bed....The next morning you will be vary vary vary pleased.

[True Believer]

Hmmm ... tofurky, eh?

Don't think we have this Down Under.

And it tastes like crap?

Mmmmm ....

[Imperatrix]

Hmmm ... tofurky, eh?

Don't think we have this Down Under.

And it tastes like crap?

Mmmmm ....

I actually dig Tofurky...and if it's prepared well, it is delicious. I love to make it en croute and serve it with a creamy portabella gravy and stuffing and all the fixings. It even makes you sleepy after you eat it. :D

[tardistraveler]

I LOVE Tofurkey! It's yummy! Check it out HERE

http://www.tofurky.com/

I've made the roast before, and fixed an onion/mushroom gravy for it . . . used Pacifica French Onion Soup as the base, and added mushrooms and flour, I think . . . :confused:

[mmmYes]

Hmmm ... tofurky, eh?

Don't think we have this Down Under.

And it tastes like crap?

Mmmmm ....

Yes, but you do have vegemite. Another one that takes some getting used to.

[True Believer]

Yes, but you do have vegemite. Another one that takes some getting used to.

I would have to have my taste buds removed in order to get used to it.
I don't like vegemite either, Lisa!

[mmmYes]

I don't like vegemite either, Lisa!

Oops- you saw it before I edited my nasty comment. Sorry.

[Imperatrix]

I LOVE Tofurkey! It's yummy! Check it out HERE

http://www.tofurky.com/

I've made the roast before, and fixed an onion/mushroom gravy for it . . . used Pacifica French Onion Soup as the base, and added mushrooms and flour, I think . . . :confused:

Come over! :D

[tardistraveler]

Yes, but you do have vegemite. Another one that takes some getting used to.

I basically like Vegemite, but it's a bit too salty for my tastes . . . if they had a low salt version, it would be great!

Of course, they don't sell it here anyway . . . :rolleyes:

[mmmYes]

This thread is not going in the direction I had hoped...:lmao:

[moonchild]

I don't like vegemite or the english version of marmite. Gross!

Anyway, my favorite Thanksgiving meal consists of Sausage and Sage stuffing:


1 package Country Sausage -- (16 oz)
1 pound Loaf Day-old Bread
1 tablespoon minced fresh sage
1/2 teaspoon Poultry Seasoning
1 cup Chicken Broth
2 Eggs -- beaten
1 cup Onions -- chopped
1 cup Celery -- chopped
1/3 cup Margerine -- melted

Combine bread, seasoning, broth, and eggs in bowl.

Saute onion and celery in butter in skillet. Add country sausage
and brown. Drain.

Add sausage mixture to bowl, stirring well.

Spoon into lightly greased 2-quart baking dish. Cover and bake at 325F
for 20 minutes. After it cools you can put in the turkey.

Serves 6-8

NOTE: This recipe will stuff a 10-12 pound turkey.

[tardistraveler]

OK - to get this thread back on topic . . . here's my Thanksgiving recipe . . . it's not Thanksgiving dinner without . . .

Pea Salad

1 can green peas, drained
3 slices American cheese, cut into 64ths
1 egg, chopped
1 stalk celery, diced
Pickle relish and mayonnaise to taste.

Mix and eat!

My mother taught it to me, her mother taught it to her . . . now I've got to teach it to J.J., except that he doesn't particularly like the celery in it . . . :rolleyes:

[True Believer]

OK - to get this thread back on topic . . . here's my Thanksgiving recipe . . . it's not Thanksgiving dinner without . . .

Pea Salad

1 can green peas, drained
3 slices American cheese, cut into 64ths
1 egg, chopped
1 stalk celery, diced
Pickle relish and mayonnaise to taste.

Mix and eat!

My mother taught it to me, her mother taught it to her . . . now I've got to teach it to J.J., except that he doesn't particularly like the celery in it . . . :rolleyes:
Sounds good, Diane! 64ths? That's pretty precise .. what happens if I only got to 32nds? :lmao:

[Imperatrix]

This recipe is from my friend Syqueeta's mom:


Thanksgiving Macaroni and Cheese

Elbow Macaroni (1 lb), cooked al dente

1 lb Bacon (substitute veggie bacon bits if you are vegetarian)

2 Tbsp rendered bacon fat (for sauteeing),or just use butter

1/2 lb Gouda Cheese (grated)

1/2 lb Smoky Cheddar Cheese (grated)

1/2 cup Parmesan Cheese (grated)

1 cup half-and-half
2 Tbsp all-purpose flour
1 red bell pepper, diced
2 bunches green onion, diced
1 large white onion, diced
2 cloves minced garlic
1 to 2 tsp black pepper
1 tsp Tabasco sauce


Preheat oven to 400 degrees. Cook bacon until crisp; remove from pan. Coarsely crumble bacon into large pieces. Using 2 Tbsp of rendered bacon fat, saute onion, garlic, green onion, and red bell pepper. Add Tabasco sauce, and stir lightly. Whisk in flour, and allow to cook for 2-3 minutes. Whisk in half and half. Cook over medium-high heat until half and half begins to bubble, but not boil. Reduce heat to medium. Add grated gouda and cheddar; stir until melted and creamy. Reduce heat to low; add bacon pieces to mixture. Allow to simmer until noodles are ready. Drain noodles and put into a glass baking dish. Pour the cheesy bacon mixture over the noodles. Top with an even distribution of parmesan cheese. Place into oven for 20 minutes, or until parmesan crust is bubbly and brown.

[tardistraveler]

Sounds good, Diane! 64ths? That's pretty precise .. what happens if I only got to 32nds? :lmao:

Well, it just wouldn't blend as well into the salad . . . the smaller the pieces, the more the taste is distributed throughout the salad. . . . I've always gone all the way to 64ths, as that's how my mother taught me . . . ;)

BTW - I bought my pea salad fixins at the store today, so I'm ready for Thursday! We're going to my sister's house - she said she'd do everything except the pea salad, which I'll make, and the "boiling bag casserole" . . . lol . . . which my cousin makes!

Now HERE's an easy recipe . . .

Boiling Bag Casserole

3 boxes frozen broccoli in cheese sauce (Green Giant, I think - comes in a "boiling bag" to heat in a pot or microwave)
3 boxes frozen cauliflower in cheese sauce
Shredded cheddar cheese
Cracker, bread, or corn flake crumbs

Boil or microwave the broccoli and cauliflower bags. Open the bags and pour the contents into a casserole dish. Top with shredded cheddar and crumbs. You can layer if you want - a layer of veggies, a layer of cheese/crumbs, repeat.

Then bake it at 350 for about 20-30 minutes.

Tasty!

[Sheerah]

Diane, as a Southerner, I hope you can tell me how to make summer squash casserole. You know, the stuff with yellow squash.

I love this side dish. It's easy as Hell, it's pretty and it's yummy.

1 package Stouffer's corn souffle
1 package Stouffer's spinach souffle

Empty the frozen corn souffle into the baking dish. Put the frozen spinach souffle on top of it. Bake, according to package directions.

[allpurechance]

Alright. I am offishkially hongry.

:lmao:

[Imperatrix]

Alright. I am offishkially hongry.

:lmao:

:dog: :hearts:

Timmo, post that bread pudding recipe, please!

[Timmo]

I like my cornbread stuffing with apples, shallots, celery, sausage and pecans (and a few dried cranberries for color).

I had an idea today. When you brine your turkey, use half orange juice and half water, and put in a can of pureed chipotles.

[Imperatrix]

I like my cornbread stuffing with apples, shallots, celery, sausage and pecans (and a few dried cranberries for color).

I had an idea today. When you brine your turkey, use half orange juice and half water, and put in a can of pureed chipotles.

Nice. I have done mine with half hard cider/half water, and cinnamon sticks, cracked whole nutmeg, and whole cloves.

[Timmo]

:dog: :hearts:

Timmo, post that bread pudding recipe, please!Ask and ye shall receive.

It's from Melinda Lee's website; she has an awesome cooking show on KNX radio here in SoCal.

Lo-cal it ain't. And don't try to make it "lite." Just don't bother.

WILD MUSHROOM BREAD PUDDING
In an article written not long ago in the Los Angeles Times, Amy Scattergood described a wonderful dinner at the home of Christian Shaffer, who authored this recipe. It is a simple, savory (rather than sweet) bread pudding - seems perfect for accompanying a Thanksgiving turkey or a beautiful roast of beef, as well as alongside poultry. You may also enjoy the recipe for Individual Roasted Garlic Bread Puddings - and you can make this in individual servings by following that template.

SERVES: 8

2 1/2 cups, whipping cream
5 large eggs
1 1/2 teaspoons, kosher salt – divided use
3/4 teaspoon, black pepper – divided use
1 1/4 pound, mixed fresh mushrooms (cremini, portobello, shytake, button, etc.) - wiped clean, stems removed from portobellos and shiitakes, gills removed from large portobellos
4 cloves garlic - roughly chopped
3 tablespoons, olive oil
1 cup, grated Swiss Gruyère cheese
3 3/4 cups, stale bread such as ciabatta – crusts left on, cut into cubes
3/4 teaspoon, fresh thyme - chopped
3 tablespoons, truffle butter (*see Cook’s Note below recipe)


Preheat the oven to 375 degrees. Whisk together the cream, eggs, 1 teaspoon of the salt and one-half teaspoon of the black pepper and set aside.

Toss the mushrooms with one-half teaspoon salt, one-fourth teaspoon pepper, the garlic and the olive oil and roast the mushrooms in the preheated oven until they are tender and have released their water (25 to 40 minutes, depending on the size of the mushrooms). Allow the mushrooms to cool, then slice the mushrooms.

Place the sliced mushroom mixture, the grated cheese, cubed bread and the thyme into a large mixing bowl. Add the egg mixture and mix to incorporate.

Transfer the mixture into a 13-by-9-inch baking dish and allow it to stand for 15 minutes, occasionally pressing down on the mixture with a wooden spoon so the bread is submerged. Dot with the truffle butter (or salted butter) and bake for about 35 minutes; or until a knife inserted into the center comes out clean.


*COOK’S NOTE:
Truffle butter is available at Bristol Farms stores, online, and at Surfas (store) in Culver City, or salted butter may be substituted.


PS: Funny, the editor wouldn't let me post the shyte-take mushrooms!

[Imperatrix]

*COOK’S NOTE:
Truffle butter is available at Bristol Farms stores, online, and at Surfas (store) in Culver City, or salted butter may be substituted.

:lmao: Oh, you bet it is---along with $100 sashimi-quality Kobe beef!!! :hearts:

(I actually love both stores...)

[Timmo]

Nice. I have done mine with half hard cider/half water, and cinnamon sticks, cracked whole nutmeg, and whole cloves.I use half soft cider and half chicken stock.

Not sure if I'd like the pumpkin pie spices, unless they were VERY subtle.

[Timmo]

:lmao: Oh, you bet it is---along with $100 sashimi-quality Kobe beef!!! :hearts:

(I actually love both stores...)I'm thinking I'd just use butter, the truffle butter would probably be overkill.

[Imperatrix]

I use half soft cider and half chicken stock.

Not sure if I'd like the pumpkin pie spices, unless they were VERY subtle.

They are. You don't need a lot. My turkey was amazing that year.

[fovman]

Thanksgiving recipe:

1. Drive to relative's house
2. Eat lots of food
3. Watch football on TV

[tardistraveler]

Diane, as a Southerner, I hope you can tell me how to make summer squash casserole. You know, the stuff with yellow squash.


Well, I don't have an old family recipe or anything, unfortunately. Squash was never on the menu when I was a kid . . . discovered it years later.

But, I started making it in a casserole with onion, cheese, and crumbs. I'd steam the squash and onions, then mash, and layer in a casserole dish with shredded cheddar and corn flake crumbs (or whatever crumbs you may have on hand).

I'm sure there are more authentic variations on this, but I don't know them . . .

[tardistraveler]

Diane, as a Southerner, I hope you can tell me how to make summer squash casserole. You know, the stuff with yellow squash.

I love this side dish. It's easy as Hell, it's pretty and it's yummy.

1 package Stouffer's corn souffle
1 package Stouffer's spinach souffle

Empty the frozen corn souffle into the baking dish. Put the frozen spinach souffle on top of it. Bake, according to package directions.

I LOVE their corn and spinach souffles, but never thought about putting them together . . . sounds great!

[Lizzie]

Lets share our favorite recipes for the upcoming holiday feast!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I found this great recipe for preparing the holiday Tofurkey last year and it was so yummy, even the carnivores liked it. I'm sure this 'relish' would be good on turkey and chicken, too.


Roast Tofurky baked with Caramelized Onion and Cherry Relish

2 tablespoons olive oil
1 large onion, sliced very thin
1 cup dried sour cherries
2 tablespoons brown sugar
2 teaspoons dijon mustard
2 tablespoons balsamic vinegar
4 tablespoons apple cider
1 Tofurky roast
Preheat oven to 350 degrees.

In a large skillet, heat olive oil on medium heat. Add onion, cherries, brown sugar and vinegar and cook, stirring occasionally, until onions are soft. Stir in mustard and apple cider, and simmer for two more minutes.

Place Tofurky roast on sheet of heavy-duty aluminum foil, and spread with the onion mixture. Wrap roast snugly with the foil. Place in roasting pan, and place on center rack of oven. Bake for 45 minutes. Uncover roast for last 10 minutes of baking.

Slice roast, and serve with some of the pan juices spooned over it.
*Can be served with Tofurky Giblet & Mushroom Gravy drizzled over it also.


No idea what it would taste like, sounds pretty good, although I must admit I do like my turkey....

but CONGRATS on 3000 posts!!! You beat me to it!!! :lmao::lmao:

[mmmYes]

Thanks everyone for getting this thread back on track!

Several of you have had the sweet potato souffle that I usually make for thanksgiving. But this year I decided not to make it, lest I gain back all the weight I lost!

I found a great recipe for a sweet potato and apple casserole in a WW cookbook that Tasia gave me. It's home or I'd post it here. Thanks Tasia!!!



I did just find this one for green beans on their website. Think I'll do these:


1 1/2 pound green snap beans, fresh, trimmed
2 tsp olive oil
6 medium shallot(s), peeled and thinly sliced (about 1 cup)
2 Tbsp parsley, fresh, chopped
2 1/2 tsp lemon zest
1/2 tsp minced garlic
1/4 tsp table salt
1/4 tsp black pepper, freshly groundInstructions

Heat a large pot of water to a simmer. Place green beans in a steamer and steam over simmering water until tender, about 5 minutes. Run steamed green beans under cold running water for 30 seconds to stop cooking; set aside.
Heat oil in a large nonstick skillet. Add shallots and cook, stirring often (and adding a little water to prevent sticking if necessary), until golden and tender, about 5 minutes.
Meanwhile, to make gremolata, combine parsley, lemon zest and garlic in a small bowl.
Add green beans to skillet; toss over medium heat until heated through. Season with salt and pepper; toss to mix and coat.
Place green beans in a serving bowl or platter and sprinkle with gremolata. Yields about 3/4 cup of green beans and 1 teaspoon of gremolata per serving.Notes

You can steam the green beans 1 day ahead and store them in a zip-top bag in the refrigerator.
8 servings, one point each!

[relayeire]

Lets share our favorite recipes for the upcoming holiday feast!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I found this great recipe for preparing the holiday Tofurkey last year and it was so yummy, even the carnivores liked it. I'm sure this 'relish' would be good on turkey and chicken, too.


Roast Tofurky baked with Caramelized Onion and Cherry Relish

2 tablespoons olive oil
1 large onion, sliced very thin
1 cup dried sour cherries
2 tablespoons brown sugar
2 teaspoons dijon mustard
2 tablespoons balsamic vinegar
4 tablespoons apple cider
1 Tofurky roast
Preheat oven to 350 degrees.

In a large skillet, heat olive oil on medium heat. Add onion, cherries, brown sugar and vinegar and cook, stirring occasionally, until onions are soft. Stir in mustard and apple cider, and simmer for two more minutes.

Place Tofurky roast on sheet of heavy-duty aluminum foil, and spread with the onion mixture. Wrap roast snugly with the foil. Place in roasting pan, and place on center rack of oven. Bake for 45 minutes. Uncover roast for last 10 minutes of baking.

Slice roast, and serve with some of the pan juices spooned over it.
*Can be served with Tofurky Giblet & Mushroom Gravy drizzled over it also.


mmmmm... I'd love this, but I have no one to share it with...

[mmmYes]

No idea what it would taste like, sounds pretty good, although I must admit I do like my turkey....

but CONGRATS on 3000 posts!!! You beat me to it!!! :lmao::lmao:

I think that relish would be good on real turkey, too. Although Timmo OJ idea works great, too. I tried that 3 years ago at christmas and it was yummy!

[tardistraveler]

Our Thanksgiving dinner will be pretty typical for these parts . . . my sister just said to bring the pea salad, so I'm sure she'll have . . .

Turkey of some sort. I can't imagine her roasting a whole bird, so it will probably be a freezer cut.

Green bean casserole (the kind with the mushroom soup and the french-fried onions on top)

Canned cranberry sauce (the solid kind without whole berries)

Probably some other vegetable or two.

Brown and serve rolls

Desserts will probably be the apple pie that you pick up at the Cracker Barrel with no sugar added, and possibly another pie.

Add to that my pea salad, and Gary's boiling bag casserole, and you're all set! lol

Maybe I'll be surprised and there will be some gourmet treats in store! :rolleyes:

[Lizzie]

mmmmm... I'd love this, but I have no one to share it with...

You could always drop round my place...but you would have to bring the Guinness!!!!

(I am a very, very good cook ;) )

[relayeire]

You could always drop round my place...but you would have to bring the Guinness!!!!

(I am a very, very good cook ;) )

I'd love it, though it would be an ironic thing indeed - an American heading over to England for Thanksgiving! I hope to drop round your place sometime in the future, Lizzie. I shall bring as much Guinness as Customs allows!

[Lizzie]

I'd love it, though it would be an ironic thing indeed - an American heading over to England for Thanksgiving! I hope to drop round your place sometime in the future, Lizzie. I shall bring as much Guinness as Customs allows!

Naaa, we could set a precedent...call it Thanksmas!!!! And....Customs here are always very relaxed when it comes to Guinness (or Scootys!!!). NOT!!!!! :lmao::lmao:

[Sheerah]

I like my cornbread stuffing with apples, shallots, celery, sausage and pecans (and a few dried cranberries for color).

I had an idea today. When you brine your turkey, use half orange juice and half water, and put in a can of pureed chipotles.

I have no bleeding idea what it means to brine a turkey.

[Sheerah]

Ask and ye shall receive.

It's from Melinda Lee's website; she has an awesome cooking show on KNX radio here in SoCal.

Lo-cal it ain't. And don't try to make it "lite." Just don't bother.

WILD MUSHROOM BREAD PUDDING
In an article written not long ago in the Los Angeles Times, Amy Scattergood described a wonderful dinner at the home of Christian Shaffer, who authored this recipe. It is a simple, savory (rather than sweet) bread pudding - seems perfect for accompanying a Thanksgiving turkey or a beautiful roast of beef, as well as alongside poultry. You may also enjoy the recipe for Individual Roasted Garlic Bread Puddings - and you can make this in individual servings by following that template.



Holy Crap! That sounds amazing!!!!
Timmo, will you make that for me over New Years?

[Sheerah]

Well, I don't have an old family recipe or anything, unfortunately. Squash was never on the menu when I was a kid . . . discovered it years later.

But, I started making it in a casserole with onion, cheese, and crumbs. I'd steam the squash and onions, then mash, and layer in a casserole dish with shredded cheddar and corn flake crumbs (or whatever crumbs you may have on hand).

I'm sure there are more authentic variations on this, but I don't know them . . .

That would totally work! I think that I might use Ritz crackers instead of Corn Flakes crumbs. I think that I may have at some point even detected a hint of sage in the casserole. Do you think that sounds right?

[Sheerah]

mmmmm... I'd love this, but I have no one to share it with...

Next year you can have Thanksgiving at my house.

[relayeire]

Next year you can have Thanksgiving at my house.

Tofurky and all??? I don't eat the real ones anymore... :-)

[Sheerah]

Tofurky and all??? I don't eat the real ones anymore... :-)

Sure, we can do a Tofurkey. I'll make both - or scrap turkey all together and make some killer vegetarian somethingoranother.

[tardistraveler]

That would totally work! I think that I might use Ritz crackers instead of Corn Flakes crumbs. I think that I may have at some point even detected a hint of sage in the casserole. Do you think that sounds right?

Sage is common in Southern dishes, so that would probably work. I've used all manner of crumbs with the casserole . . . crackers, breadcrumbs, most any non-sweetened cereal that might be on hand . . . I seem to recall crunching up Wheat Chex and using that before.

[Timmo]

I have no bleeding idea what it means to brine a turkey.Soaking a turkey in water and kosher salt for 6-24 hours prior to cooking makes it moister (less watery as well, the juice stays in the meat), more flavorful (adds a hint of salt that goes all the through) and browns better.

You can add spices to the brine, my idea was half water, half orange juice, and pureed chipotles, with chorizo/cornbread /jalapeno stuffing, possibly adding a hint of mexican red sauce to the gravy.

You can also use cider instead of water.


Holy Crap! That sounds amazing!!!!
Timmo, will you make that for me over New Years?We could do that. How about being really decadent and doing surf 'n turf (broiled filet of beef and lobster tails) and the mushroom bread pudding? And fresh steamed baby peas with mint and tangerine zest? And a brown sauce reduction with madiera over the steak?

[Imperatrix]

You can also use cider instead of water.



You really must try it this way---and make an apple/sage/pecan/sausage stuffing to go with it. A sherried butternut squash soup also goes so well with this.

[Lizzie]

Tofurky and all??? I don't eat the real ones anymore... :-)

You tart!!!! How are you gonna mange to be at mine and She's at the same time!!!

:dog:

[Sheerah]

We could do that. How about being really decadent and doing surf 'n turf (broiled filet of beef and lobster tails) and the mushroom bread pudding? And fresh steamed baby peas with mint and tangerine zest? And a brown sauce reduction with madiera over the steak?

The menu sounds exquisite, but can we have something instead of baby peas?

[Sheerah]

I'm thinking that next year we ought to have Timmo and Tasia create a Thanksgiving feast at my house (to include Tofurkey for Pete). I've got a big ol' dining room table that I can add leaves to, so there would be room for like 12 people!

[soulsearcher]

You really must try it this way---and make an apple/sage/pecan/sausage stuffing to go with it. A sherried butternut squash soup also goes so well with this.

OMG i am getting so hungry

[Sheerah]

OMG i am getting so hungry

Denise, will you come join us for a Thanksgiving feast next year?

[soulsearcher]

if tasia is cooking that stuffing.
i miss my mom's cooking sooo much, and the guy i am with doesn't even care about food, ..he told me he likes "simple food...prison food.."
please tell me how i wind up with these guys.LOL!

[Imperatrix]

I'm thinking that next year we ought to have Timmo and Tasia create a Thanksgiving feast at my house (to include Tofurkey for Pete). I've got a big ol' dining room table that I can add leaves to, so there would be room for like 12 people!

Right. Let's talk. :D

[Imperatrix]

OMG i am getting so hungry

:lmao: Me, too!

[Yes2Yes]

I have no bleeding idea what it means to brine a turkey.

I think it has something to do with lonely farmers.

[Sheerah]

I think it has something to do with lonely farmers.

:dog:

[Scooty]

The menu sounds exquisite, but can we have something instead of baby peas?


What can I bring :)

[relayeire]

You tart!!!! How are you gonna mange to be at mine and She's at the same time!!!

:dog:

ladies, please, there's enough of Pete to go round... I'll do Turkey Day in the UK this year (I'd better get looking for a flight) and in Cali next year...

if only!

[Sheerah]

What can I bring :)

Four bottles of Perrier Jouet.

[Imperatrix]

Four bottles of Perrier Jouet.

Oh, yes yes yes.

[relayeire]

Oh, yes yes yes.

Tasia, you must've got this confused with the "Who thinks about sex more" thread...

PS: I'll have what she's having...

[Albedo]

What a great idea for a thread.


I'll be back later with mine. I wrote most my secrets but I need to look up the notepad file I made some years back first.


Well, Hmmm.... I know one right off hand.

It's how to properly fry a turkey.....Especially if its over 12 pounds.

Real easy and it goes like this.....

I'd like to point out first that this isn't the fast cook method that's so popular..... The problem with The one minute per pound method is it breaks down after 12pounds and starts to burn the outside of the turkey and leaves the center undercooked.....


Heat your oils up to just under 200'

Ease in the turkey....Then turn the heat completely off and go to bed....The next morning you will be vary vary vary pleased.
Really? Hmmm. Our son's calls for something like 3.5 min/ lb and it works pretty well although we've never tried a really huge bird in it. Crispy skin is great.

[Imperatrix]

Tasia, you must've got this confused with the "Who thinks about sex more" thread...

PS: I'll have what she's having...

P-J IS sex. :winknudge

[relayeire]

P-J IS sex. :winknudge

are you certain you're not thinking of chocolate?

[Imperatrix]

are you certain you're not thinking of chocolate?

Oh, that too. You see (she starts to wax lyrical), sex is many, many things....Perrier-Jouet, chocolate, the blueberry pie I almost ripped out of Timmo's hands and, as a result of this, he and I almost came to screaming fisticuffs in the cafeteria on the day we had to take CybrKhatru to the hospital for gastroenteritis....

[Timmo]

You really must try it this way---and make an apple/sage/pecan/sausage stuffing to go with it. A sherried butternut squash soup also goes so well with this.That's actually my usual turkey. Brined with cider, with cornbread/apple/sage/pecan/sausage stuffing.

We can make that at Sheila's, it's always delicious. I usually freshen the cavity with tangerines, which will also give you that hint of orange flavor, and it's also good to add some of the zest to the brine.

Also I make a madeira cream and cider gravy.

Should I add the pumpkin cheesecake with hazelnut graham cracker crust and bourbon creme fraiche topping?

She and I will test out the roasted wild mushroom bread pudding as well. Sheila can make something with parsnips, or open with her amazing pea soup.

[relayeire]

That's actually my usual turkey. Brined with cider, with cornbread/apple/sage/pecan/sausage stuffing.



are you sure that has enough ingredients there, Timmo? it sounds a little thin...

now if you'll excuse me, I have to go freshen the cavity...

[Imperatrix]

That's actually my usual turkey. Brined with cider, with cornbread/apple/sage/pecan/sausage stuffing.

Woo!


We can make that at Sheila's, it's always delicious. I usually freshen the cavity with tangerines, which will also give you that hint of orange flavor, and
it's also good to add some of the zest to the brine.

Yes! I did the latter two years ago! It was excellent.


Also I make a madeira cream and cider gravy.

That sounds amazing.


Should I add the pumpkin cheesecake with hazelnut graham cracker crust and bourbon creme fraiche topping?

I'd prefer a caramelized apple tart or pie with the bourbon creme fraiche topping.


She and I will test out the roasted wild mushroom bread pudding as well. Sheila can make something with parsnips, or open with her amazing pea soup.

I'm so drooling. I love pea soup!

[Sheerah]

That's actually my usual turkey. Brined with cider, with cornbread/apple/sage/pecan/sausage stuffing.

We can make that at Sheila's, it's always delicious. I usually freshen the cavity with tangerines, which will also give you that hint of orange flavor, and it's also good to add some of the zest to the brine.

Also I make a madeira cream and cider gravy.

Should I add the pumpkin cheesecake with hazelnut graham cracker crust and bourbon creme fraiche topping?

She and I will test out the roasted wild mushroom bread pudding as well. Sheila can make something with parsnips, or open with her amazing pea soup.

Holy crap - I can't wait until next Thanksgiving!!!!

If I make my split pea soup, no one will have room in their bellies for dinner. It's incredibly filling. But I could make an acorn and butternut squash soup.

[Mostly Harmless]

That's actually my usual turkey. Brined with cider, with cornbread/apple/sage/pecan/sausage stuffing.

We can make that at Sheila's, it's always delicious. I usually freshen the cavity with tangerines, which will also give you that hint of orange flavor, and it's also good to add some of the zest to the brine.

Also I make a madeira cream and cider gravy.

Should I add the pumpkin cheesecake with hazelnut graham cracker crust and bourbon creme fraiche topping?

She and I will test out the roasted wild mushroom bread pudding as well. Sheila can make something with parsnips, or open with her amazing pea soup.

My keyboard just shorted out from drool. ;)

[Sheerah]

My boss was telling me about this recipe. I asked him to please email the recipe to me. It sounds wonderful!

Herbed Turkey:

10-15lb Bird
Two Large Oranges
Shallots
Garlic
Olive Oil
2oz Fresh Sage
2oz Fresh Rosemary
2oz Fresh Thyme
Salt and Pepper to Taste.

The Night before:

1. Separate Turkey Skin from Breast by carefully forcing your hand between the skin and meat.
2. Stuff a fair amount of the Fresh Rosemary, Sage and Thyme (Twigs and all) between the breast skin and meat.
3. Quarter Oranges, leaving Peel on and place 4 quarters in the neck cavity and 4 in the main cavity.
4. Stuff remaining Rosemary, Sage and Thyme in cavities.
5. In a Blender, blend Olive Oil, Shallots, Garlic, Salt and Pepper to form a thick Pesto.
6. Spread Pesto all over outer skin.
7. Refrigerate overnight.
8. Roast Bird as normal per instructions on package.
9. Remove herbs and oranges from cavity before carving.
( Option: You can place potatoes and carrots all around bird when roasting. They will absorb lots of the flavor and are served with the bird )

[Lizzie]

ladies, please, there's enough of Pete to go round... I'll do Turkey Day in the UK this year (I'd better get looking for a flight) and in Cali next year...

if only!

I had better start looking for a nice juicy bird then!!! :lmao:

Ooops...you dont do birds, do you!!! :lmao:

[relayeire]

I had better start looking for a nice juicy bird then!!! :lmao:

Ooops...you dont do birds, do you!!! :lmao:

on the contrary, I love a nice, juicy "bird" (in the English vernacular)


She - do you realize "herbed" also spells "her bed?" I am going to turn this into the "who thinks about sex more" thread if it kills me!

sigh

[Imperatrix]

Separate Turkey Skin from Breast by carefully forcing your hand between the skin and meat.

Is this augmentation surgery? Cuz this is the first step...

[Sheerah]

She - do you realize "herbed" also spells "her bed?" I am going to turn this into the "who thinks about sex more" thread if it kills me!

sigh

So your "craving penetrations" status isn't referring to stuffing a turkey?

[Imperatrix]

So your "craving penetrations" status isn't referring to stuffing a turkey?

And I've been wondering if he's craving to penetrate or to be penetrated!

[Sheerah]

And I've been wondering if he's craving to penetrate or to be penetrated!

:Wow:

[Imperatrix]

:Wow:

"Craving penetrations" just sounds a bit ambiguous!

[relayeire]

And I've been wondering if he's craving to penetrate or to be penetrated!

oh no you ditten!!! wonder no more, mein frau... I likes the womens! see my "juicy bird" comment above...

[Sheerah]

oh no you ditten!!! wonder no more, mein frau... I likes the womens! see my "juicy bird" comment above...

Darlin', women can oblige you either way.
You're right, Tas, it's ambiguous.

[Imperatrix]

Darlin', women can oblige you either way.
You're right, Tas, it's ambiguous.

It's strap-on time! Woohooo!

[Lizzie]

It's strap-on time! Woohooo!

You got that right, sister!!!

:dog:

[Imperatrix]

You got that right, sister!!!

:dog:

:lmao:

I think he's scarpered!

[Lizzie]

:lmao:

I think he's scarpered!

Do you think he'd like me to pick him up (!) at the airport....ya know, when he comes to mine!!!! :lmao:

[relayeire]

It's strap-on time! Woohooo!

no it's not

Lizzie - I just unbooked my flight over for T-Day

She - don't encourage Tasia!

[relayeire]

:lmao:

I think he's scarpered!

no I'm not! or, haven't!

what's scarpered?

[Imperatrix]

no I'm not! or, haven't!

what's scarpered?

It means---tee, hee, hee and no pun intended---that you've buggered off.

[relayeire]

Darlin', women can oblige you either way.
You're right, Tas, it's ambiguous.


my juicy bird comment was not about using a turkey baster for an unseemly purpose! :-0

[Lizzie]

no it's not

Lizzie - I just unbooked my flight over for T-Day

She - don't encourage Tasia!

What do you mean "unbooked"!!!!!! Have you had a better offer of juicy bird???

(Dont forget how good the guinness is in the UK....Tempted??? :lmao:)

[Sheerah]

my juicy bird comment was not about using a turkey baster for an unseemly purpose! :-0

I'm actually beginning to feel sorry for you (sucker that I am). I shall officially stop trying to unnerve you.

[Sheerah]

What do you mean "unbooked"!!!!!! Have you had a better offer of juicy bird???



Okay, that's just gross.

[relayeire]

I'm actually beginning to feel sorry for you (sucker that I am). I shall officially stop trying to unnerve you.

LOL...

[Lizzie]

Okay, that's just gross.

Huh??? What is gross about turkey??? :lmao::lmao:

[relayeire]

Huh??? What is gross about turkey??? :lmao::lmao:

who says "bird" refers to turkey? :-)

I do look forward to trying Guinness in England sometime... had it in Dublin, mind you... but I am keen to try it in the UK...

so... T-Day recipes... anyone got a good mashed potato recipe without any gross stuff in it?

[Lizzie]

who says "bird" refers to turkey? :-)

I do look forward to trying Guinness in England sometime... had it in Dublin, mind you... but I am keen to try it in the UK...

so... T-Day recipes... anyone got a good mashed potato recipe without any gross stuff in it?

Yup!!! Potato and parsnip mash. Seriously...very nice, the parsnips add a sweetness to the spuddies! With grated cheddar on top. Yummy!

:beerchugr:

[relayeire]

Yup!!! Potato and parsnip mash. Seriously...very nice, the parsnips add a sweetness to the spuddies! With grated cheddar on top. Yummy!

:beerchugr:

now that sounds tasty! I had a parsnip soup in Ireland and it was incredible...

PS: you had me at cheddar!

[Yes.2]

Yup!!! Potato and parsnip mash. Seriously...very nice, the parsnips add a sweetness to the spuddies! With grated cheddar on top. Yummy!

:beerchugr:

Huh....I was just wondering last week what parsnip might be go for.

How much parsnip to how many potatos my lady?

:hearts: Lizzy

[Timmo]

Tim's Garlic Mashed Potatoes

One Head Garlic, separated into cloves
3-5 lbs. potatoes (depending on the crowd
32 oz. Chicken stock
Sprig rosemary
Bunch parsely
Sprigs fresh thyme
Orange Zest (about an orange's worth, NO PITH)
1/4 cup heavy cream
1 to 1 1/2 sticks butter
Milk
Black Pepper

Separate garlic into cloves. Take all but 5-6 and set aside. Bruise with side of knife.

Put garlic in 5qt or so (or larger) pot with chicken stock and enough water to cook the potatoes. Add the fresh herbed (tied into a bouquet garnis or in cheesecloth). Bring water to a low boil, turn down, and simmer for at least an hour.

Peel and quarter potatoes (definitely peel them, this is NOT a dish for skins).

Bring stock to a boil and add potatoes. Boil until very done, but not falling apart (they should be quite fork tender, but not starting to separate).

While potatoes are cooking, mince the remaining garlic cloves. Put most of the minced garlic in a saute pan with 1/2 stick of butter. VERY GENTLY melt butter and saute garlic. Leave on low heat.

When potatoes are done, remove the herbs and drain (but DON'T lose the garlic in the pot!). Putting pot back on low heat, add orange zest, the sauteed garlic, and mash. Add another 1/2 to 1 stick of butter, a tbs. at a time, whilst mashing. Add cream, then thin to desired consistency with milk, and add salt and pepper to taste, the last of the raw garlic, and mash one final time.

Keep on very low heat, covered, for at least five minutes; they'll hold until the turkey's ready. You can also make this ahead; if so, add a few tablespoons sour cream and refregerate, covered, in an oven proof dish. Bake at 325 oven until heated through and starting to crust a bit on the top.

A great variation for roast beef is to omit the orange and add a tablespoon or so of horseradish or wasabi.

[Imperatrix]

Tim's Garlic Mashed Potatoes

One Head Garlic, separated into cloves
3-5 lbs. potatoes (depending on the crowd
32 oz. Chicken stock
Sprig rosemary
Bunch parsely
Sprigs fresh thyme
Orange Zest (about an orange's worth, NO PITH)


You think I don't know how to zest an orange?!

Pith off.

[relayeire]

Tim's Garlic Mashed Potatoes

One Head Garlic, separated into cloves
3-5 lbs. potatoes (depending on the crowd
32 oz. Chicken stock
Sprig rosemary
Bunch parsely
Sprigs fresh thyme
Orange Zest (about an orange's worth, NO PITH)
1/4 cup heavy cream
1 to 1 1/2 sticks butter
Milk
Black Pepper

Separate garlic into cloves. Take all but 5-6 and set aside. Bruise with side of knife.

Put garlic in 5qt or so (or larger) pot with chicken stock and enough water to cook the potatoes. Add the fresh herbed (tied into a bouquet garnis or in cheesecloth). Bring water to a low boil, turn down, and simmer for at least an hour.

Peel and quarter potatoes (definitely peel them, this is NOT a dish for skins).

Bring stock to a boil and add potatoes. Boil until very done, but not falling apart (they should be quite fork tender, but not starting to separate).

While potatoes are cooking, mince the remaining garlic cloves. Put most of the minced garlic in a saute pan with 1/2 stick of butter. VERY GENTLY melt butter and saute garlic. Leave on low heat.

When potatoes are done, remove the herbs and drain (but DON'T lose the garlic in the pot!). Putting pot back on low heat, add orange zest, the sauteed garlic, and mash. Add another 1/2 to 1 stick of butter, a tbs. at a time, whilst mashing. Add cream, then thin to desired consistency with milk, and add salt and pepper to taste, the last of the raw garlic, and mash one final time.

Keep on very low heat, covered, for at least five minutes; they'll hold until the turkey's ready. You can also make this ahead; if so, add a few tablespoons sour cream and refregerate, covered, in an oven proof dish. Bake at 325 oven until heated through and starting to crust a bit on the top.

A great variation for roast beef is to omit the orange and add a tablespoon or so of horseradish or wasabi.

Timmo, this sounds delicious... the chicken stock qualifies as "gross stuff" (lol) but I can substitute Swanson veggie stock... thanks!

[tardistraveler]

Sounds yummy!

I was pretty much right about what my sister will have for Thanksgiving dinner too! Add ham and yams to the list I posted previously . . . pies are apple and pecan . . .

I'm taking pea salad and deviled eggs . . .

[Imperatrix]

Timmo, this sounds delicious... the chicken stock qualifies as "gross stuff" (lol) but I can substitute Swanson veggie stock... thanks!

You might also want to try the veggie variety of Better Than Bouillon---it's a soup base/concentrate that comes in a jar and it makes the best damn quick veggie stock I have ever had.

http://www.superiortouch.com/images_html/btb_vegetable.jpg

[Sheerah]

Holiday Jello Mould

1 package black cherry Jell-o
1 cup Manishewitz or Mogen David kosher concord grape wine
1 can crushed pineapple, well drained
1 can whole jerries (edit: cherries) - reserve the syrup
1 1/2 cups chopped walnuts

Heat the wine slowly until hot.
In a bowl, mix together the jello mix and the wine.
Add 1 cup of the cherry syrup.
Stir in the pineapple, cherries and walnuts.
Pour into a Jello mould sprayed with Pam.
Chill in the fridge for at least 8 hours before serving.
To serve, dip the mould into a sink filled with hot water to loosen the jello. But only do this for a few seconds.
Place a plate on top of the mould and flip both over to release the moulded jello.

[Imperatrix]

1 can whole jerries - reserve the syrup


You need a miracle.

[tardistraveler]

LOL - what's a "jerry"?

So, does heating the wine destroy the alcohol content, or will this Jell-o get you drunk?

[Sheerah]

LOL - what's a "jerry"?

So, does heating the wine destroy the alcohol content, or will this Jell-o get you drunk?

Well, you don't actually boil the wine, so the answer is yes!

[relayeire]

You might also want to try the veggie variety of Better Than Bouillon---it's a soup base/concentrate that comes in a jar and it makes the best damn quick veggie stock I have ever had.

http://www.superiortouch.com/images_html/btb_vegetable.jpg

thanks!

[Imperatrix]

thanks!

Is a welcome! :D

[Timmo]

You think I don't know how to zest an orange?!

Pith off.You're so vain.

You probably think this recipe's about you.

[Timmo]

You might also want to try the veggie variety of Better Than Bouillon---it's a soup base/concentrate that comes in a jar and it makes the best damn quick veggie stock I have ever had.

http://www.superiortouch.com/images_html/btb_vegetable.jpg

How's the chicken one?

I actually had one in my hands at the grocery store a few hours ago.

[Timmo]

Holiday Jello Mould

1 package black cherry Jell-o
1 cup Manishewitz or Mogen David kosher concord grape wine
1 can crushed pineapple, well drained
1 can whole jerries (edit: cherries) - reserve the syrup
1 1/2 cups chopped walnuts

Heat the wine slowly until hot.
In a bowl, mix together the jello mix and the wine.
Add 1 cup of the cherry syrup.
Stir in the pineapple, cherries and walnuts.
Pour into a Jello mould sprayed with Pam.
Chill in the fridge for at least 8 hours before serving.
To serve, dip the mould into a sink filled with hot water to loosen the jello. But only do this for a few seconds.
Place a plate on top of the mould and flip both over to release the moulded jello.Oh my God...Jap meets WASP.

Manishewitz/Mogen David jello mold???

Never assimilate...it makes an ass out of you and mi, later.

[relayeire]

Oh my God...Jap meets WASP.

Manishewitz/Mogen David jello mold???

Never assimilate...it makes an ass out of you and mi, later.

when I read this I thought I would plotz!

[Imperatrix]

You're so vain.

You probably think this recipe's about you.

:lmao: :appl[1]: :appl[1]: :appl[1]:


How's the chicken one?

I actually had one in my hands at the grocery store a few hours ago.

It is excellent. They all are. There are so many varieties, including....lobster!


Oh my God...Jap meets WASP.

Manishewitz/Mogen David jello mold???

Never assimilate...it makes an ass out of you and mi, later.

It sounds tasty! I like the walnuts!


when I read this I thought I would plotz!

A leben af dir! (live and be well!)

[mmmYes]

I need lemon zest for one of my recipes. I don't have a zester.

Oh, ye gods and goddesses of cooking, please help me!

[relayeire]

I need lemon zest for one of my recipes.

isn't that a bar of soap?

[Imperatrix]

I need lemon zest for one of my recipes. I don't have a zester.

Oh, ye gods and goddesses of cooking, please help me!

A serrated steak knife will help.

[Wild Westie]

Chicken-Free Gravy

Makes 4 servings

3 tablespoons soy margarine
1 cup flour
1 cup nutritional yeast*
1 teaspoon poultry seasoning**
1 teaspoon onion salt
dash of pepper
2 cups vegetarian broth or 1 vegetarian bouillon cube dissolved in 2 cups boiling water

Melt the soy margarine in a small saucepan over medium heat. Add the flour, nutritional yeast, and seasonings, stirring quickly with a whisk.

Add the broth, stirring until blended. Continue cooking and stirring for 5 minutes, or until thick.

* Nutritional yeast is an inactive yeast rich in vitamins and minerals, with a wonderful cheesy flavor that can be found in most natural foods grocery stores. It can be easily added to soups, stews, casseroles, or in place of cheese to make any dish creamier.

[mmmYes]

A serrated steak knife will help.

And I'm only supposed to use the rind, right? Not the white underneath? That is the pith?

[tardistraveler]

Well, you don't actually boil the wine, so the answer is yes!

Sounds like the perfect dessert to take to a family gathering - particularly if the family doesn't drink . . . lol

I remember a New Years Eve family party years ago at my mother-in-law's house . . . John and I made the "punch" with about a gallon of wine in it . . . no one knew, but it was a hit! And I never had so much fun with John's cantankerous relatives . . . :winknudge

[Imperatrix]

And I'm only supposed to use the rind, right?

Yes.


Not the white underneath? That is the pith?

Yeth.

[mmmYes]

Thankth! :hearts:

[Imperatrix]

Thankth! :hearts:

It'th noththing. :D

[Timmo]

That reminds me, I need to find a new zester.

Mine's gone missing.