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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.
lemonbalm's picture

(post #57240, reply #92 of 135)

To feed seventeen adult-equivalent bodies plus my four year-old:

a fresh Bell & Evans, unstuffed, which I will try dry brining and roasting with my convection setting;

mashed potatoes, outsourced (local grocer/caterer);

Stuffing, for which I will probably follow the rule-of-thumb guidelines from an old FC pullout section;

Something out of a small blue hubbard I've been hoarding, and/or some freshly dug parsnips I got at a farmer's market the other day; still need a bit of inspiration for that;

Cranberry sauce from scratch from directions on the bag (but using organic ones);

And thanks to the mention of chutney on this thread, I'm inspired to make a batch of the apricot chutney that I've made about once a year, but not at Thanksgiving...From Madhur Jaffrey's World of the East Vegetarian Cooking;

apple & pumpkin pies, outsourced to family members

spinach salad with candied walnuts from an old FC issue;

Now I have to edit out 2 or 3 of the above, to stay sane, and outsource more....

Lemonbalm

MadMom's picture

(post #57240, reply #93 of 135)

I'm afraid that Thanksgiving dinner is one of those meals that you don't dare mess with in our family.  There may be only six of us there this year...DH, me, DD, DSIL, and the two grandsons.  I've invited friends who are here until their office is repaired from Katrina, but they might be going home next weekend.  There are certain things that are a given:


Turkey, usually brined with Mean's apple brine
Dressing, made with sausage, celery, onions, apples, and cubed bread and cornbread
Gravy (don't ask me why, but my Mom and Grandmom always put hard boiled eggs in it - shut up, Mean - and I usually do it that way.  Maybe this year, just for me?)
Le Seur tiny peas (must be canned, not fresh or frozen...that's the rules)
G-Ma's stuffed carrots
Home made mashed potatoes
Hot rolls


I usually make homemade cranberry sauce, but in our family, cranberry sauce is a necessary evil...everyone puts some on their plate, not to eat it, but to watch it melt.  DH actually prefers the canned stuff, with the rings from the can still showing.  Since nobody eats it anyway, might just go that route.


There will be several pies.  I've got a request for a sweet potato pie from Irish DSIL, but have to fix something for the rest of us.  Maybe French silk, which DD loves, or apple?  Eldest DD and her family won't be there this year, and I always add a ham for them, plus a cherry pie, and sweet potato casserole. 




Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!
Risottogirl's picture

(post #57240, reply #94 of 135)

I am DEFINITELY "messing" with Thanksgiving this year. My brother (with his averagely equipped but spacious and new kitchen) and I have decided to conspire against the ho hum  T-givings of years and years gone by and make some changes. You will hear the fussing all the way in Texas, I am sure!


Still working on the menu but so far:


Red endive with smoked trout mousse and Celery stuffed with roquefort apple and walnuts instead of plain cream cheese stuffed celery


Pickles and olives - my own cured olives if they are ready, caperberries, some other pickled stuff - not a Vlasic in sight, I assure you.


Corn bread with fennel, dried cranberries and golden raisins instead of rolls


Wild mushroom onion stuffing


Not sure about the potatoes, MAYBE truffles, if I can deal with it. Or "leeky potatoes"


Cranberry Port Jelly instead of the canned stuff and Cranberry sauce with dried cherries - I love cranberries but not cranberry sauce


Undecided still on the onions, squash, turnip and brussel sprouts 


Some sort of mushroom or dijon gravy


Turkey will be dry brined - maybe spatchcocked if I really want to hear about this for the rest of my life.


No pumpkin pie either (heh, heh, heh, she says with an evil grin) instead there will be.... pumpkin panini - sandwiches of brioche spread with cream cheese and maple pumpkin butter (homemade!!) and sprinkled with chopped toasted pecans, then grilled in butter and dusted with powdered sugar


Mind you, these last few years I have been in France for T-giving so this will be fun.


 


 



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


Bobby Flay


Edited 11/15/2005 8:06 am ET by Risottogirl

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

Wolvie's picture

(post #57240, reply #98 of 135)

the panini sound interesting, in fact- your whole menu sounds fab!


I made brioche this past weekend, I just may have to make some more.


If, 2 1/2 years in, you don't control the only road linking your military airport to your headquarters, you don't control much of anything


Lewis Simons

 

ICDOCEAN1's picture

(post #57240, reply #99 of 135)

Some very nice changes from ho-hum indeed and it must be nice to have someone to share the planning and cooking with...Celery stuffed with Roquefort apple and walnuts, can you share the recipe? 


I keep making changes as the crowd changes.  I can do whatever I want with the menu as no one else contributes. 


 Please report back on your choices especially that stuffing.


"maybe spatchcocked if I really want to hear about this for the rest of my life."


Go for it!

Risottogirl's picture

(post #57240, reply #100 of 135)

Celery stuffed with Roquefort apple and walnuts, can you share the recipe? 


There is really no recipe. I mix softened roquefort with cream cheese to taste, mix in finely diced apples and toasted chopped walnuts. Then I pipe it into the well in celery sticks.


My ratio is about 3 parts roquefort to one part cream cheese, but some may prefer it a bit milder.


I use variations of this all the time with various fruit/veg - soft cheese - nut combos. It can work as a "cheese course" at a stand-up cocktail party too.


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

ICDOCEAN1's picture

(post #57240, reply #101 of 135)

Thanks for the recipe and it sounds delicious.  I bought a chunk of Roquefort and it is begging to be used. 


By the way, just when I was feeling a tad sorry for myself having no help with the hoiday meal, DH suggested that he do the turkey on the grill rotisserie.  Now I just need to pray for sunshine and no rain!


 

deejeh's picture

(post #57240, reply #102 of 135)

I want to come to your house for dinner!  It all sounds fab.  Would you point me toward a recipe for maple pumpkin butter?


deej

Risottogirl's picture

(post #57240, reply #103 of 135)

I have tried a few over the years and this year I used this one from the Globe a couple of weeks ago and love it:


http://www.boston.com/ae/food/articles/2005/10/26/pumpkin_butter/


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

deejeh's picture

(post #57240, reply #104 of 135)

Thanks for the link - it sounds delicious.


deej

Anu's picture

(post #57240, reply #105 of 135)

Wow, your menu sounds faboo :)


Would you mind sharing the recipe for the wild mushroom onion stuffing?


cheers,


Anu

Risottogirl's picture

(post #57240, reply #107 of 135)

I'll have to let you know after I make it - no recipe, really:)


Using fresh and dried wild mushrooms (really wild not supermarket wild), garlic, the last of my fresh sage and thyme, etc. Since I don't stuff the bird, it will be baked separately.


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

Anu's picture

(post #57240, reply #110 of 135)

sounds wonderful.  thanks for the idea :)

whatscooking's picture

(post #57240, reply #111 of 135)

I had a good laugh reading the description of your upcoming Thanksgiving Day meal.  The best remedy?  Doing what you are, making your own meal on another day.

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/

MadMom's picture

(post #57240, reply #135 of 135)

Tom - we miss you so much.  Reading this post brought tears to my eyes.  Hope your suffering is gone, and you're happily bouncing among the clouds now.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!