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What's for Thanksgiving this year?

tcurda's picture

I hope this isn't too early to start a discussion on Thanksgiving dinner.

We're going to my DSIL (across the back yard from us) yet again for the traditional family TD dinner. My DBIL will make his braised/steamed dual turkeys (he calls it roasted, but it's really more of the former), bagged bread-cube dressing moistened with water, whipped potatoes with ranch dressing, canned french-style green bean casserole with canned mushroom soup and canned crispy onion topping, boiled-to-death cauliflower topped with American cheese slices (done early enough so that the cheese melts and becomes a slurry with the water that came out of the cauliflower), heated up frozen corn, bottled gravy, canned cranberry jelly, and Pillsbury Doughboy biscuits.

I'm going to break tradition and actually bring dessert, which will be the FC pumpkin/streusel tart, and I'm going to attempt Chiqui's carmel/apple pie (with a test-bake before-hand for practice).

DW and I will have a TD-style Sunday dinner either the week before or after, for both DDs and their SOs along with DMIL. I want to try a fresh turkey for the first time, and another first, I want to try Mean's apple brine on it. I'm researching dressings, and I'll make a pan gravy similar to the one in FC #74. The roasted Yukon Gold potatoes from FC awhile back might also be done; these always go over well here. For veggies I want to try Tracy's garlic sprouts, and another I'm still deciding on for those that absolutely don't like sprouts. A nice cranberry/orange relish, and maybe some home-made biscuits (and definitely home-made bread) will round things out.

I'm still working out what to have for before-hand, and for dessert.

Sorry for the long post... :-)

Tom aka tomcatt

Live today like there's no tomorrow.

Smile - People will wonder what you're up to.


Tom aka tomcatt

Live today like there's no tomorrow.

Smile - People will wonder what you're up to.
KarenP's picture

(post #57240, reply #1 of 135)

Am I hearing you say that you aren't looking forward to leftovers from Thanksgiving over the fence and through the back yard? ;-)
  I know that I will make some balsamic glazed carrots, a brined bird, wild rice...from there, I'm still sketchy.  Oh, I thought I may try Chiqui's potato rolls.
  Have you tried any of the seared vegetables from FC last year or the year before?  I just love them...there was one asparagus and one green bean..but you could use the technique for any you particularily like.

AmyElliesMom's picture

(post #57240, reply #2 of 135)

Ho hum. We're doing the same old same old. I may try a new veg dish. But the turkey will be roasted. The potatoes will be sweet, and sliced into rounds and topped with Splenda brown sugar and sugar-free syrup. The stuffing will be stale bread, sage, ground turkey and low-fat turkey sausage. The casserole will be green bean (yes, with the canned soup and onion crunchies. It's a tradition.)

The new additions (ha! I've been making them for years now!) will be the stuffed mushrooms (with crab) and the butternut squash gratin. Which is more like a souffle, but the recipe says "gratin".

The rolls will be parkerhouse. The pie will be low-sugar pumpkin and no-sugar apple. There will be Cool Whip and whipped cream. And a relish tray no one has eaten in the last 10 years. I mean, really, at what point in my life did I like sweet pickles? And yet, I make the tray every year.

Tradition holds sway at our house.

Too bad the only people who know how to run the country are busy driving cabs and cutting hair. ~ George Burns

 

Save the Earth! It's the only planet with wine and chocolate.

Mimi's picture

(post #57240, reply #3 of 135)

Amy:  Isn't it funny how we are slaves to traditions, especially with food?  I have always made cranberry sauce from scratch.  I broke with tradition years ago and went from plain bread stuffing to cornbread/sausage stuffing.  It became a tradition.  Now I have to modify it because my husband has high cholesterol:  no sausage!  We always make coleslaw, because we're from Philadelphia originally and it's the law there.  Pumpkin or Pecan pie, now without the piecrust. 


This is the only holiday we celebrate in this country that is all about the food, the whole food and nothing but the food!


mimi


"Every child can learn, just not all on the same day in the same way."
"All that is required for evil to triumph is for good men to do nothing."
Marcia's picture

(post #57240, reply #13 of 135)

Mimi, I make a cornbread and sausage stuffing, too. My husband has finally realized that fresh pork fat gives him terrible indigestion and said that he just won't eat any of it this year. However, in my Costco (I hope you have one), I found some chicken breakfast sausage links, and they are delicious. I chopped, browned and froze a package last night to use in said stuffing and think it will be fine.


If you're interested, I'll check the brand. They are good for lots of other things, too.

AmyElliesMom's picture

(post #57240, reply #17 of 135)

Publix is selling frozen ground turkey sausage, I saw the other day. I'll be using that instead of pork sausage in our stuffing this year. Has anyone used it before?

Too bad the only people who know how to run the country are busy driving cabs and cutting hair. ~ George Burns

 

Save the Earth! It's the only planet with wine and chocolate.

Mimi's picture

(post #57240, reply #18 of 135)

Thanks I would really appreciate that.  So far I have not found any in our local grocer.


mimi


"Every child can learn, just not all on the same day in the same way."
"All that is required for evil to triumph is for good men to do nothing."
Marcia's picture

(post #57240, reply #20 of 135)

It's called Alfresco All Natural breakfast sausage, and their web site is alfrescoallnatural.com.


At Costco it comes in two pound packages. Hope you find and like it.

halfbaked's picture

(post #57240, reply #112 of 135)

please share your recipe for the balsamic glazed carrots


thank you

KarenP's picture

(post #57240, reply #113 of 135)

please share your recipe for the balsamic glazed carrots


 I don't use one, though I'm sure I did at some point. I'll look when I get to the house later tonight for something more official. Basically, I heat a saute pan, heat some olive oil, throw in some carrots and  saute them over high heat until they are somewhat caramelized, throw in some balsamic vinegar and a spritz of brown sugar.  

Adele's picture

(post #57240, reply #114 of 135)

Deviled eggs w/salmon
Stuffed potatoes- goat cheese/garlic/something crunchy?


Cornish Game Hens, apple brined, on grill.
Little red potatoes and garlic cloves on a rosemary skewer, pre boil, finish on grill.
Brussel Sprouts ala Tracy, roasted (if I can find nice ones, otherwise, who knows)

Dessert will be- chocolate pudding?  Something with apples?  Don't know yet.


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Risottogirl's picture

(post #57240, reply #115 of 135)


(if I can find nice ones, otherwise, who knows)


my goodness, I saw some at WF this afternoon that were the size of golf balls - brussels sprouts on steroids (well, probably not, they were organic, I think)


Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Jean's picture

(post #57240, reply #116 of 135)

DH came home with a couple pounds of those big honkers.  They should keep well enough in my basement fridge. Will chiffonade them. Yes!


I did change my mind about twice baked potatoes though. DH came home with a bag of russets that look pretty good, but the trick is to find 12 of them the same size.  Forget it. We'll go with mashed again this year. I'll use my KA, that works pretty well for a big crowd.


Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Risottogirl's picture

(post #57240, reply #117 of 135)

Will chiffonade them. Yes!


That's what I was thinking, they are really too big even to be just halved!



Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay


Edited 11/17/2005 11:36 pm ET by Risottogirl

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Jean's picture

(post #57240, reply #118 of 135)

You will love that recipe. I made it with pecans.   Good!!!

Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Risottogirl's picture

(post #57240, reply #119 of 135)

And I have pecan oil - yum!

Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Gretchen's picture

(post #57240, reply #120 of 135)

Just heard Susan Stanberg do a Thanksgiving interview with Martha Stewart.  Of course, it was a ploy to give Mama Stanberg's cranberry sauce recipe, but Martha also talked about brussels sprouts. She said if they are very large, she purees them and folds them into mashed potatoes.  Probably with a lot of cream and other goodies.

Gretchen

Gretchen
Risottogirl's picture

(post #57240, reply #121 of 135)

Mama Stanberg's cranberry sauce recipe,


Again? Enough already, we hear this EVERY year and frankly, it doesn't sound that good. But  then, she annoys me for some reason. Susan Standberg that is.


The sprouts mashed potato thing is a riff on an irish dish called Colcannon - basically mashed potatoes with cabbage, with milk (not cream) and butter and possibly some ham or bacon. It's good, my mom used to make it using my great grandmother's recipe on St. Paddy's Day.


My brother thinks it is a great way to "ruin" mashed potatoes, but I like it.



Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay


Edited 11/18/2005 8:29 am ET by Risottogirl


Edited 11/18/2005 8:33 am ET by Risottogirl

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Gretchen's picture

(post #57240, reply #122 of 135)

As they say, different strokes. Without Susan Standberg we might not have ATC.  I love her and always look forward to when she is on.  And I have made the relish and like it a lot. The first time I made it, I sort of overdid the horseradish and got some real "whews" from the table.  And the yearly schtick of giving the recipe has become as much a tradition on NPR as their April Fool's story.

Gretchen

Gretchen
Lee's picture

(post #57240, reply #125 of 135)

We went to a dinner a couple of weeks ago and had a side of mashed potatoes and cauliflower.  I probably would never have tried it if I had seen it as a recipe, but it was delicious.

Risottogirl's picture

(post #57240, reply #126 of 135)

I make that occasionally and more often, celery root and potatoes. Yum. Such a PITA to peel, the celery root we get here. In France, they are huge and not as knobby.

Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

jerseygirl's picture

(post #57240, reply #130 of 135)

A tradition at our house via my Swedish MIL is to mash rutabagas with lots of butter and add to the mashed potatoes.  They are a wonderful change from just plan white potaoes although the children have to have them plain and simple with lots of gravy.

AmyElliesMom's picture

(post #57240, reply #131 of 135)

Mmmm...colcannon. I love colcannon. I never thought of doing it with sprouts. I am SOOO doing that tomorrow night.

Too bad the only people who know how to run the country are busy driving cabs and cutting hair. ~ George Burns

 

Save the Earth! It's the only planet with wine and chocolate.

wisekaren's picture

(post #57240, reply #129 of 135)

Hey, everyone, it's Susan STAMBERG -- whether you like her or her mom's cranberry relish or not!
Karen

Gretchen's picture

(post #57240, reply #132 of 135)

I have really tried to find out. Thank you.


Right after I heard her with Martha on Friday our Denver son called and told me he was listening to it and remembered the time I fixed--and really surprised him! We are both going to fix it this T'giving.


Gretchen
Gretchen
TracyK's picture

(post #57240, reply #123 of 135)

I did change my mind about twice baked potatoes though. DH came home with a bag of russets that look pretty good, but the trick is to find 12 of them the same size.  Forget it. We'll go with mashed again this year. I'll use my KA, that works pretty well for a big crowd.


Pssst.... you don't need potatoes of the same size if you use the method from my Parmesan & Chive Stuffed Potatoes... plus you could make them now and freeze until Thursday!


Squirrels are just rats in cuter outfits.
       -- Carrie Bradshaw

Gretchen's picture

(post #57240, reply #124 of 135)

Yes, they don't need to be the same size--maybe close. And Tracy's right--freeze them and be done.

Gretchen

Gretchen
elizaram's picture

(post #57240, reply #4 of 135)

We'll be making the 9 hour drive to my mother-in-law's house. Dinner will most likely be the same as it has been every year - an enormous turkey done in a Reynolds oven bag, Brownberry stuffing, mashed potatoes, gravy, store-bought dinner rolls with fake butter, overcooked green beans, and cranberry-orange relish. Oh, and rice. Filipinos have rice on the table at every meal, and Thanksgiving is no exception! Choices of beverage will be supermarket brand apple juice and diet soda (MIL is diabetic, and SIL/BIL are fundies who don't approve of alcohol). Dessert will be my SIL's awesome pies.


I'll be bringing a fancy dessert (probably either the pumpkin streusel tart or cranberry-pear tart) and hoping it survives the trip, plus helping in the kitchen through the whole process as an excuse to make sure everything is safe to eat. MIL is starting to "lose it" a bit, and doesn't always keep track of how long things have been in the fridge or throw out things that have spoiled. Last year we got there for Thanksgiving to find that her refrigerator had died weeks earlier and she hadn't even noticed.


For lunch on Friday, MIL will take us all out to the Chinese buffet. Ah, tradition! :-)



When I was young, all my friends were imaginary. Now that I'm older, all my friends are virtual.

Gretchen's picture

(post #57240, reply #9 of 135)

MIL is starting to "lose it" a bit, and doesn't always keep track of how long things have been in the fridge or throw out things that have spoiled. Last year we got there for Thanksgiving to find that her refrigerator had died weeks earlier and she hadn't even noticed


Time to see a neurologist.


Gretchen
Gretchen
Jean's picture

(post #57240, reply #10 of 135)

I'm surprised she didn't get sick!

Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
elizaram's picture

(post #57240, reply #19 of 135)

Time to see a neurologist.


Absolutely... but try telling HER that. Sigh. She'll go on and on about her physical aches and pains, but any suggestion that she may not be 100% healthy in other areas is met with hostility and dismissal.


We're very worried about her living alone (I won't even go into the condition of the house... it's awful). For a couple of years now the kids have been trying to convince her to sell the house and move to an assisted living community. She was tempted when she saw the lovely place one of her good friends recently moved into. But she just couldn't give up the house - she's been living there since 1965 and raised five children in it, and has preserved each of their bedrooms untouched as a shrine to their childhoods.


SIL lives one town over and checks up on her frequently, and her son is currently living with grandma while he attends trade school nearby. That's been a perfect arrangement while it lasts. She really does need to be looked after, and he can do it without her feeling like she's getting "help."



When I was young, all my friends were imaginary. Now that I'm older, all my friends are virtual.