Thanksgiving Recipes

By: BrowardJeff , 1:54 AM GMT on November 10, 2010

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Sometimes, I like to play in the kitchen. Usually I look for unique, impressive things to make..but on Thanksgiving, I tend to go traditional. I'm hosting the family dinner this year - my parents, sister, and a friend of my sister will be coming over.

Here's the menu I've used in the past..and will mostly follow this time.

  • Salad
  • Turkey
  • Stuffing
  • Sweet Potato
  • Broccoli and Cauliflower Salad
  • Homemade Cranberry Sauce
  • Gravy
  • Apple Pie
I'll post some recipies in the comments.  If anyone wants to share their favorite dishes, feel free to add on.  I'm always looking for new ideas!



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40. BrowardJeff
8:25 PM GMT on November 26, 2010
Went well! The food came out good, and the family enjoyed it.

My sister and her friend did a lot of the cleanup for me..so there's almost nothing to do today except eat leftovers. Just the way I like it. :)
Member Since: August 30, 2008 Posts: 5 Comments: 940
39. seflagamma
4:28 PM GMT on November 26, 2010
Hi Jeff,

So how did it go??? you all "stuffed" this morning with a fridge full of left overs?

I kept that recipe in my "box" for next year.. it turned out great and will do it again.


Happy Day After!!!!

glitter graphics
Free Glitter Graphics, Good Day Glitter Graphics
Member Since: August 29, 2005 Posts: 302 Comments: 40954
38. seflagamma
8:55 PM GMT on November 23, 2010
Hi Jeff,

I have my turkey in the "brine" now.. I have a large 18 quart pot with glass lid and I put it out in the large marine size cooler and put ice around it.

Just got off phone with Betsey and she said she did the Alton Brown Brine recipe last year also.

She ordered her "free range" turkey directly from a turkey farm that is in the Boston area... paid a fortune for a turkey..but suppose to be worth it.

I will make a turkey tomorrow for us tomorrow night. My son is going to fry a turkey for Thanksgiving Day at his house.

So I do not really cook the turkey the day before, if we are eating my turkey on Thanksgiving day. My ham I will bake Thursday morning....

I am cooking a ham today for us here at my house, (I bought two hams one for today and one to cook Thru morning) and I made a apple pie that looks beautiful! Must take pictures...

Even though I have not had Thanksgiving at my house on Thanksgiving day in years, I still cook just like I would other wise. We still like to have the meal on Wed (my recipes) and have left overs in our fridge!


I am very lucky most of those herbs I grow myself so don't even have to buy them.


Got to go, Nolan is having a fit right now.

Cannot wait to cook this turkey tomorrow after I brine it all night.

thanks again for the recipes!
Member Since: August 29, 2005 Posts: 302 Comments: 40954
37. BrowardJeff
12:33 AM GMT on November 23, 2010
Keep 'em coming!

Gamma, when you make your turkey in advance..do you reheat individual portions for people on Thursday? It must make Thanksgiving day much easier for you not to have to deal with the turkey.

I'm about to make my first item for the year - I do the cranberry sauce on Monday.

I'll finish shopping tomorrow and do some cleaning. I'll make the stuffing and start the brine on Wednesday..Thursday will be the rest.
Member Since: August 30, 2008 Posts: 5 Comments: 940
36. Alleyoops
12:11 AM GMT on November 23, 2010
PORTUGUESE ROAST TURKEY


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (10-lb) fresh turkey
2 lb Coarse (kosher) salt
1/4 lb Unsalted butter
3 tb Olive oil
2 lg Garlic cloves
- peeled and minced
1 lb French or Italian bread
1/2 ts Salt
1/2 ts Freshly ground black pepper
3 1/2 c Chicken stock
2 lg Egg yolks

REMOVE THE GIBLETS from the turkey for another use.
Fill the neck and body cavities of the turkey with
coarse salt, then rub the skin well all over with
salt. Place the turkey and remaining coarse salt in a
large deep kettle, adding enough cold water to just
cover the bird. Set in a cool spot for 3 to 4 hours.

TO PREPARE THE STUFFING: Put the butter and olive oil
in a large heavy saute pan, or better yet, a kettle,
and place it over moderate heat. When the butter is
melted, add the garlic and cook for 3-5 minutes until
limp. Meanwhile, tear the bread into small chunks. Add
the bread and the fine salt and pepper and toss well.
Pour in the chicken stock and beat hard with a wooden
spoon until the mixture is pastelike. Turn the heat to
its lowest point, cover the kettle and steam 15-to-20
minutes until the bread absorbs all the liquid. Add
the egg yolks to the stuffing mixture and beat hard
until smooth. Remove from the heat and reserve.
Preheat oven to 400F. Drain the turkey and rinse
several times in cool water so that all traces of salt
are gone. Place the bird on the counter with the neck
cavity facing you. With your hands, begin working the
skin free from the breast. Proceed gently, taking care
not to tear the skin. It’s slow going at first, but
once you begin to free the skin, the job goes quickly.
Loosen it all the way down the bird to within about 1
inch of the tail end, down both sides. With your
hands, push the stuffing bit by bit far down under the
skin and continue, packing it in lightly, until the
breast is covered with about a 1-inch layer. Next fill
the neck cavity, skewer the neck skin flat against the
back to enclose, and truss the bird. Place the turkey
breast-side up in a large shallow roasting pan without
a rack and roast uncovered for about 2 1/2 hours. Do
not baste. When the bird is richly browned and a leg
moves easily in the hip joint, remove from the oven.
Let stand, uncovered, 20 minutes. Drain drippings into
a sauce boat and keep warm. Remove trussing string and
skewers and serve at once on a warmed platter.


Member Since: April 18, 2007 Posts: 190 Comments: 29432
35. Alleyoops
12:06 AM GMT on November 23, 2010
Apricot Dressing for Turkey

1 c Dried apricots, snipped 1/4 c Chopped walnuts or
pine nuts
1 1/2 c Water or chicken stock 12 sl Bread, dry, cut small cubes
1 c Chopped celery

Bring the apricots and water (or chicken or turkey stock) just to a
boil in a saucepan. Let stand for 10 minutes. Add the celery, nuts
and bread. Toss lightly to moisten the bread and blend the
ingredients. Spoon into an oiled baking dish with a cover.

Bake in 350 F oven for about 40 minutes. Remove the cover the last 10
minutes of baking to brown the top of the dressing.

Member Since: April 18, 2007 Posts: 190 Comments: 29432
34. Alleyoops
12:04 AM GMT on November 23, 2010
Smoked oyster dressing for turkey

Ingredients

FOR THE DRESSING:
1 loaf stale bread, pulled into chunks
1 quart oysters with liquid
1 medium onion -- finely chopped
1 cup celery -- finely chopped
8 cloves garlic -- pressed
4 tablespoons worcestershire sauce
1 jalapeno -- finely chopped
3 sprigs sage -- finely chopped
1 teaspoon dried oregano -- crumbled
black pepper to taste
2 tablespoons black mustard seed -- crushed
oil

Preparation:

Get out a large baking pan. Brush lightly with
oil, pull your stale bread into chunks, and place in the pan. About 15
minutes before the turkey is done, add the chopped onion and celery,
pressed garlic, chopped jalapeno, sage, oregano, black pepper, and crushed
mustard seeds. Combine well. Add the smoked oysters and reserved oyster
liquor (make sure you've strained this well). Combine. Remove the turkey
from the oven and keep covered. Add 2 to 3 cups of the turkey liquor from
the dutch oven and 4 tablespoons of worcestershire sauce to your dressing
and combine well. Don't make it too wet, but you do want it to be somewhat
doughy. Place the dressing in your range oven and bake at 325 degrees for
about 45 minutes to an hour, or until the top of the dressing is just
slightly darker than golden brown. Remove the dressing from the oven and
serve along with the turkey.
Member Since: April 18, 2007 Posts: 190 Comments: 29432
33. seflagamma
7:19 PM GMT on November 22, 2010
Hi Jeff,

Off to Publix to get a 12-14 pound turkey and the stuff to make the brine.

I will cook my turkey Wednesday for some of my family that likes the way I make Turkey, dressing and gravey...and we will have left overs.

then I make a ham and dressing and some sides to take to my son's home. DIL and her mother like to make dinner their way. My son does the deep fried turkey which is always good...and it keeps the oven clear for other items!


Thanks for the recipe I will let you know how it turns out.

Member Since: August 29, 2005 Posts: 302 Comments: 40954
32. BrowardJeff
12:39 AM GMT on November 21, 2010
I thought I'd take the weekend off from work..but it didn't happen. My goal was to do my 'early' shopping today, and finish up on Tuesday. Instead, I'm going to do the early stuff tomorrow. I have Tuesday and Wednesday off of work, so I'll buy the veggies and turkey on Tuesday, and get everything ready then. I really hate dealing with crowds near the holidays, so I'll sacrifice a tiny bit of quality for a day of sanity.

Not that it helps anyone, but here's my basic shopping list. I removed things that I have enough of in my kitchen already..so this won't be useful to anyone but me. :)

I don't have much in the way of herbs growing at the house right now - I might just buy some plants, pick off what I need, and plant the rest.


9 apples
tapioca pudding
sugar 2c
butter 2c
flour 3+c
1 loaf wheat bread
roasting rack
10 garlic cloves
brown sugar
1.5tbsp orange juice
10.5 oz mini marshmallows
2 tbsp apple juice
1/2 tbsp raisins

Tuesday:
6 med onion
celery ribs
thyme
sage
rosemary
parsley
14-16lb turkey
carrots
2 orange
5 sweet potatoes
12oz + 0.5c whole cranberries
1lb squash
Member Since: August 30, 2008 Posts: 5 Comments: 940
31. BrowardJeff
12:17 AM GMT on November 21, 2010
Quoting Alleyoops:
Try using finely diced smoked ham in the place of sausage,frying it up as you would have the sausage...Just remember to cut back a bit on the salt then.

Just got off the phone with my sister..she says she doesn't eat ham either. :( I think I'll have to save this recipe for sometime I don't have the family over.

But she did give the thumbs up for the Acorn Squash with Cranberry Stuffing! I'm excited about that one.
Member Since: August 30, 2008 Posts: 5 Comments: 940
30. Alleyoops
12:48 AM GMT on November 15, 2010
Ooh..this looks so good. I wish I could make it..but my sister would never eat it because of the sausage. She won't eat anything that went through a food grinder. I wonder if I can substitute something and still hold to the idea.

Try using finely diced smoked ham in the place of sausage,frying it up as you would have the sausage...Just remember to cut back a bit on the salt then.
Member Since: April 18, 2007 Posts: 190 Comments: 29432
29. seflagamma
11:16 PM GMT on November 14, 2010
Hi Jeff, I forgot you have your Thanksgiving Recipe blog going on...
Been a "long week" at work since I posted here last weekend.


I know you have been very busy at work also.

Got some good posts here!

I am so tired.. I think will call it an early night after that fantastic Dolphin win.. and the FSU victory last night.

have "italian delivery" coming in the next 45 mins... LOL

Enjoy your evening.
Member Since: August 29, 2005 Posts: 302 Comments: 40954
28. BrowardJeff
6:55 PM GMT on November 14, 2010
Sorry I've been quiet the last few days..work has been really busy. I haven't had the energy to keep up with life. :( Hopefully it calms down soon.

I made it out to The Fruitful Field, the garden I volunteer at, on Saturday, and was talking about side dishes. One of the other volunteers sent me a growing list of side dishes published by the New York Times.

It's vegetarian food..but most of my side dishes are veggies anyway.

Thanks for the ideas!
Member Since: August 30, 2008 Posts: 5 Comments: 940
27. BrowardJeff
6:52 PM GMT on November 14, 2010
Quoting Alleyoops:
A twist from the usual bread stuffing...

Sausage Apple Stuffing for Roast Turkey

Ooh..this looks so good. I wish I could make it..but my sister would never eat it because of the sausage. She won't eat anything that went through a food grinder. I wonder if I can substitute something and still hold to the idea.
Member Since: August 30, 2008 Posts: 5 Comments: 940
26. Alleyoops
2:37 PM GMT on November 11, 2010
This is a dressing my mom always made for her turkey.

POTATO BREAD STUFFING



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb Potatoes
6 tb Butter
2 tb Poultry seasoning
4 md Onions -- chopped
1/2 bn Celery -- chopped
1/2 Loaf white bread
- cut into cubes and dried
3 Eggs -- lightly beaten
Salt and peper to taste
Stock to moisten

Cook the potatoes and mash
with 4 tbsp of butter. Season with 1 tbsp poultry
seasoning. Add onions and celery and mix well. Add
the bread cubes, remaining 2 tbsp of butter, and eggs.
Stir until well mixed and season with salt and pepper
and at least one additional tbsp of poultry seasoning.
Moisten further with stock, if necessary. Let sit for
a few hours before stuffing the bird. Stuffs a 12-15
lb bird.





Member Since: April 18, 2007 Posts: 190 Comments: 29432
25. Alleyoops
2:30 PM GMT on November 11, 2010
A twist from the usual bread stuffing...

Sausage Apple Stuffing for Roast Turkey

Yield: 7 Cups

1/4 lb Bulk pork sausage
1/3 c Chopped onion
1/3 c Chopped celery
6 c Dry bread cubes
1 T Finely chopped fresh parsley
3/4 t Accent* Flavor Enhancer
3/4 t Salt
1 1/2 t Poultry seasoning
1/8 t Pepper
3 T Butter, melted
1/3 c Water
1 1/2 c Chopped peeled apples
1/2 c Raisins

In small skillet, brown pork sausage with onion and celery. Do not
drain. In large bowl, combine bread,cubes, parsley, accent Flavor
Enhancer, salt, poultry seasoning, pepper and butter, mix well. Stir
in water, apples, raisins and sausage mixture including drippings.
Prepare Turkey as directed. Just before roasting, spoon stuffing into
turkey; do not pack tightly. Continue as directed for stuffed turkey.
*Stuffing will fill 18 lb turkey
Member Since: April 18, 2007 Posts: 190 Comments: 29432
24. Alleyoops
2:26 PM GMT on November 11, 2010
Here is a nice side dish, one of my favorites to go with Turkey.

Acorn Squash with Cranberry Stuffing


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound acorn squash
1/2 small onion -- finely chopped
1 celery rib -- finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon allspice
1/2 apple -- cored and diced
2 tablespoons apple juice -- divided use
1/2 cup cranberries -- fresh or frozen
1/2 tablespoon raisins
1 tablespoon brown sugar
1 slice bread -- torn into pieces
1/2 tablespoon nuts -- coarsely chopped

Halve squash and remove seeds. Spray lightly with cooking spray; place
face down on a baking sheet and bake about 45 to 60 min in a 350F oven or
until tender when tested with a fork.
Meanwhile, coat a non-stick skillet with cooking spray; over medium heat
saute onion and celery until tender. Add salt, pepper, allspice, apple and
1 Tablespoon apple juice; cook just until apple is tender.
Stir in cranberries, raisins, and 1 Tablespoon apple juice; cook until
cranberries pop. Add brown sugar; stir until dissolved. Stir in bread
cubes and nuts. If desired, a few drops of almond extract may be added.
Sprinkle baked squash with salt (optional) and pepper. Divide stuffing
evenly between the halves. Bake for 15 minutes at 375°F.

Makes 4 side-dish servings.
per serving: 106 Kcal 1.1g fat (0.2g sat fat) 9% CFF 249mg Na

Makes 2 main-course servings.
per serving: 212 Kcal 2.2g fat (0.4g sat fat) 9% CFF 498mg Na

- - - - - - - - - - - - - - - - - -

NOTES : SODIUM
1. Omitting the salt would reduce sodium to 116mg for side-dish serving and
232mg for main dish serving.
2. 53% of the sodium in this recipe is from the salt. 28% is from the
onion. 13% is from the bread.
Member Since: April 18, 2007 Posts: 190 Comments: 29432
23. BrowardJeff
4:17 AM GMT on November 11, 2010
Quoting oneshotww:
Sometime I'd like to try one of the deep fried turkeys - have never had one but hear how great they are.

I've heard great things about deep frying turkeys. Apparently the quick searing of the skin really seals in the juices. I've never tasted it, but friends of mine swear by it. I don't have the equipment at the house to even try it.

For what it's worth..at least one of them is going away from it this year and trying my brine recipe. So it won't help right now, but I _might_ be able to give a comparative opinion from someone soon.
Member Since: August 30, 2008 Posts: 5 Comments: 940
22. oneshotww
1:33 AM GMT on November 11, 2010
Sometime I'd like to try one of the deep fried turkeys - have never had one but hear how great they are.
Member Since: October 12, 2003 Posts: 322 Comments: 1806
21. PSLFLCaneVet
3:22 AM GMT on November 10, 2010
Quoting seflagamma:
Jeff, you are such a great cook, I will try it this year..

While I do not have Thanksgiving at my house anymore, my son (& DIL) have it at their home and they have a big yard for the kids... (DIL) Pam's mother and I do most of the cooking and bring it over!
That is good for me, I will cook and take it over to my son's house! and I think my DIL's Mom, "Nana" is also good with the situation!
We will be glad to cook if she wants to do all the prep set up, clean up and mess!

I may try to do the brine this year!



Hey Gams, what's shakin'?
Member Since: July 23, 2010 Posts: 1 Comments: 12414
20. seflagamma
3:18 AM GMT on November 10, 2010
Jeff, you are such a great cook, I will try it this year..

While I do not have Thanksgiving at my house anymore, my son (& DIL) have it at their home and they have a big yard for the kids... (DIL) Pam's mother and I do most of the cooking and bring it over!
That is good for me, I will cook and take it over to my son's house! and I think my DIL's Mom, "Nana" is also good with the situation!
We will be glad to cook if she wants to do all the prep set up, clean up and mess!

I may try to do the brine this year!

Member Since: August 29, 2005 Posts: 302 Comments: 40954
19. PSLFLCaneVet
3:16 AM GMT on November 10, 2010

I've used a bit of veg. stock at times.
Member Since: July 23, 2010 Posts: 1 Comments: 12414
18. BrowardJeff
3:12 AM GMT on November 10, 2010
Quoting PSLFLCaneVet:


Perhaps, cut the water in half, use a bit more butter. May I ask why you cool it completely?

I always brine my turkey, and then deep fry it.
Yeah..I'm going to use less liquid, definitely. And more butter can't be bad, right?
As far as cooling completely..well..the recipe I based it on said to do that. So I do. :)

I think it has to do with allowing the liquid to be completely absorbed by the bread.

Then again..I make it at least several hours before dinner is served..so it naturally cools down.
Member Since: August 30, 2008 Posts: 5 Comments: 940
17. BrowardJeff
3:08 AM GMT on November 10, 2010
Quoting seflagamma:
my daughter, Betsey, brined her turkey last year and she said it made a difference.. I have never taken it that far but maybe this year?


It really does seem to make a difference. The science makes sense. I did it once, and never looked back.
Member Since: August 30, 2008 Posts: 5 Comments: 940
16. PSLFLCaneVet
3:07 AM GMT on November 10, 2010
Quoting BrowardJeff:
My stuffing recipe needs a little help - any advice?  The last few times it's been too moist.

  • 10 cups (1-inch) cubes crusty bread
  • 3 medium onions, chopped
  • 3 celery ribs, thinly sliced crosswise
  • 1 tsp thyme
  • 1/2 tsp sage
  • 1/2 tsp rosemary
  • 1 stick butter
  • 1 1/2 c chicken broth
  • 1/2 c water

Preheat oven to 325.

Toast bread in large, shallow baking pan in middle of
oven, until just dry: 25-30 minutes.

Cook onions, celery, and herbs in butter in large skillet
over moderately low heat, stirring occasionally, until
celery is softened: about 10 minutes

Stir together bread, vegetables, broth, water.  Add salt
and pepper to taste.

Allow to cool completely, uncovered.



Perhaps, cut the water in half, use a bit more butter. May I ask why you cool it completely?

I always brine my turkey, and then deep fry it.
Member Since: July 23, 2010 Posts: 1 Comments: 12414
15. oneshotww
2:29 AM GMT on November 10, 2010
Avocado should be "ripe" not rip, lol.

I always boil the gizzards to put in stuffing but every year they just grossed me out and I couldn't convince myself to use them. A co-worker years ago told me to use that water for the stuffing and I liked it.

The last two years we were alone in TX for Thanksgiving and so we traveled and I didn't cook.

This year the kids are coming and I'm "putting on the dog". We actually had to go out and buy dining room furniture for it.
Member Since: October 12, 2003 Posts: 322 Comments: 1806
14. seflagamma
2:21 AM GMT on November 10, 2010
my daughter, Betsey, brined her turkey last year and she said it made a difference.. I have never taken it that far but maybe this year?

we will see... glad I have your recipe!
Member Since: August 29, 2005 Posts: 302 Comments: 40954
13. seflagamma
2:20 AM GMT on November 10, 2010
Oh reading back a little more I may try some of your ideas.. and I know I will try even more when I have time to read them...


but Dancing with the Stars is on right now and I must go!!!!
Member Since: August 29, 2005 Posts: 302 Comments: 40954
12. seflagamma
2:19 AM GMT on November 10, 2010
Jeff,
This is great!

I cannot wait to read your recipes and add more of my own.

YOu and I both cook for our family all the time.

and I have gotten a lot of great recipes from my friends here on WU over the years.


Glad you reopen your blog!
Member Since: August 29, 2005 Posts: 302 Comments: 40954
11. BrowardJeff
2:12 AM GMT on November 10, 2010

Quoting oneshotww:
Yeah for the stuffing, instead of the chicken broth, boil the gizzards and other icky thingies that are in the turkey. Use that flavored water to moisten your stuffing. Can add some water if you need to and some butter. That gives it a nice flavor.
I like it!  I hate to just throw stuff like that away..and making a stock out of it for the stuffing makes so much sense.

I can't wait to see how it comes out.  I've already updated the file on my computer for the change.
Member Since: August 30, 2008 Posts: 5 Comments: 940
10. BrowardJeff
2:06 AM GMT on November 10, 2010

Quoting oneshotww:
This year I'm gonna try cooking a turkey breast in the crockpot since I'm doing a ham too. My bonus daughter gave me the recipe for it.

I'm pretty traditional at Thanksgiving too but I like to throw in something unique when I can. One dish that is a big hit and real simple is: cut up a rip Avocado into bite size pieces, marinate in Italian salad dressing overnight or for a few hours. It's very tasty.
I haven't been too excited about my broccoli and cauliflower salad recently.  This sounds interesting!  I might try it this year.

Thanks! 
Member Since: August 30, 2008 Posts: 5 Comments: 940
9. BrowardJeff
2:05 AM GMT on November 10, 2010
My apple pie always gets great reviews..people tell me it looks like the classic "Grandma's apple pie" sitting on a window sill.

I need to update the recipe here, because I've been "blind baking" the bottom crust recently to reduce moisture.  I'll try to remember to come back and fix it.

Apple Pie
 
Filling (part 1):
  • 2 tbsp flour
  • 2 tbsp tapioca pudding powder
  • 1 cup sugar
  • 6 apples (I use 6 large Granny Smith..sometimes more)
 
Combine flour, tapioca, and sugar.

Peel apples.  Cut into 8ths.  Pour .75 cup of flour/tapioca/sugar
mixture over apples and mix. Let apples sit while preparing crust.
This allows some of the juice to drain and solidify, to keep the
pie from being too "wet."
 

Crust:
  • 3 cups flour
  • 1 cup + 1tbsp butter
  • 9 tbs cold water
  • 1.5 tsp salt
 
Combine flour and salt.  Add butter.  Combine with fingers until it
forms a meal.  Incorporate water. Roll out half the dough until
slightly larger than the pie tin.  Do not trim. Place in a greased
pie tin, with crust hanging over the edges.
 

Filling (part 2):
  • 5 or 6 pats of butter
  • Some cinnamon
 
Sprinkle .25 cup of flour/tapioca/sugar mixture onto bottom crust.
Add apples to heap crust, and add remaining sugar mixture. Sprinkle
cinnamon on top, and add dots of butter.
 
Put pie top on and make a few mall slits.  Seal the crust.
 
Bake at 450 for 15 minutes, then reduce heat to 350 for 35 minutes.
I usually place a cookie sheet on the rack below the rack that I'm
baking the pie on, because it tends to drip.  It's much easier to
clean the extra cookie sheet than to clean the oven!

Member Since: August 30, 2008 Posts: 5 Comments: 940
8. oneshotww
2:04 AM GMT on November 10, 2010
Yeah for the stuffing, instead of the chicken broth, boil the gizzards and other icky thingies that are in the turkey. Use that flavored water to moisten your stuffing. Can add some water if you need to and some butter. That gives it a nice flavor.
Member Since: October 12, 2003 Posts: 322 Comments: 1806
7. BrowardJeff
2:03 AM GMT on November 10, 2010
Broccoli and Cauliflower salad

  • 1 small head cauliflower, about 11/2 pounds
  • 1 large bunch (or 2 small bunches) broccoli,
  •   about 11/2 pounds
  • Salt
  • 2 tablespoons vegetable oil
  • 2 tablespoon butter
  • 1/2 cup chickpeas,
  • Pepper
Remove and discard leaves from cauliflower and trim the
end of the stem by about an inch. Cut head in half and
then break it down by pulling apart the florets. Cut each
floret in half crosswise, "flower" and stem. (The stems
are as flavorful as the flowers.)

Trim the stem of the broccoli and then cut off the top
11/2 inches of the florets. Now cut the stalk into bite-
sized pieces. If the broccoli is not extremely fresh, use
a vegetable peeler to peel the stalk.

Bring a large pot of water to boil and add at least 2
tablespoons salt. Add cauliflower and cook until just
tender, about 5 minutes. With a spider or large slotted
spoon, transfer cauliflower to a large bowl of ice water
and soak, changing the water, until the cauliflower is
cold. Drain, pat dry and set aside. Using the same pot,
repeat boiling, chilling, draining with broccoli. Store
blanched vegetables in resealable plastic bags. Bring
them to room temperature before proceeding with recipe.

Place oil and butter in a 14-inch skillet over medium
heat. When butter is melted, add chickpeas and sauté
until you begin to smell them and they just begin to turn
golden. Add vegetables and turn heat to high. Do not stir
continuously; letting the vegetables come in contact with
the pan for a few minutes at a time will help them brown.
Cook until vegetables are hot and have begun to pick up a
little color. Makes 8 to 10 servings.

Member Since: August 30, 2008 Posts: 5 Comments: 940
6. BrowardJeff
2:02 AM GMT on November 10, 2010
Sweet Potato Casserole

  • 5 sweet potatoes, sliced
  • 1/4 cup reduced fat margarine
  • 1/2 cup packed brown sugar
  • 1.5 tablespoons orange juice
  • 1 pinch ground cinnamon
  • 1 (10.5 ounce) package miniature marshmallows
  • 1.5 tsp cinnamon
  • 1/2 tsp nutmeg

Preheat oven to 350 degrees F (175 degrees C).

Place sweet potatoes in a large saucepan with enough
water to cover. Bring to a boil, and cook until tender,
about 15 minutes. Remove from heat, drain, and mash.

Place mashed sweet potatoes in large bowl, and use an
electric mixer to blend with the margarine, brown sugar,
orange juice, and cinnamon. Spread evenly into a 9x13
inch baking dish. Top with miniature marshmallows.

Bake for 25 to 30 minutes in the preheated oven, or until
heated through, and marshmallows are puffed and golden
brown.


Member Since: August 30, 2008 Posts: 5 Comments: 940
5. oneshotww
2:02 AM GMT on November 10, 2010
This year I'm gonna try cooking a turkey breast in the crockpot since I'm doing a ham too. My bonus daughter gave me the recipe for it.

I'm pretty traditional at Thanksgiving too but I like to throw in something unique when I can. One dish that is a big hit and real simple is: cut up a rip Avocado into bite size pieces, marinate in Italian salad dressing overnight or for a few hours. It's very tasty.
Member Since: October 12, 2003 Posts: 322 Comments: 1806
4. BrowardJeff
2:01 AM GMT on November 10, 2010
Homemade Cranberry Sauce makes a big difference..and it's so easy.  Trust me.

Cranberry Sauce

  • 1 bag whole cranberries, 12 oz.
  • 3/4 cup water
  • 1 orange or large tangerine, juiced (about 1/4 cup juice)
  • 1 tsp citrus zest
  • 1 cup sugar

Directions:

1. Rinse your cranberries. Wash and zest your citrus
until you get about 1 tsp zest.

2. Juice your citrus, should be about 1/4 cup.

3. Pour juice, water and  sugar into a soup pot over
high heat. Dissolve the sugar.

4. Add the cranberries and bring to a boil.

5. Cover with lid or foil so berries don't burst in your
face. Stir every few seconds.

6. Add in 1 tsp of citrus zest. Stir, mush around.

7. Wait until all the berries have burst and the liquid
is a thick dark red chunky soup.

8. Remove from heat. Let cool for a minute.

9. Pour into your serving dish, cover and place in the
fridge to firm for at least 2 hours.

Member Since: August 30, 2008 Posts: 5 Comments: 940
3. BrowardJeff
2:00 AM GMT on November 10, 2010
My stuffing recipe needs a little help - any advice?  The last few times it's been too moist.

  • 10 cups (1-inch) cubes crusty bread
  • 3 medium onions, chopped
  • 3 celery ribs, thinly sliced crosswise
  • 1 tsp thyme
  • 1/2 tsp sage
  • 1/2 tsp rosemary
  • 1 stick butter
  • 1 1/2 c chicken broth
  • 1/2 c water

Preheat oven to 325.

Toast bread in large, shallow baking pan in middle of
oven, until just dry: 25-30 minutes.

Cook onions, celery, and herbs in butter in large skillet
over moderately low heat, stirring occasionally, until
celery is softened: about 10 minutes

Stir together bread, vegetables, broth, water.  Add salt
and pepper to taste.

Allow to cool completely, uncovered.

Member Since: August 30, 2008 Posts: 5 Comments: 940
2. BrowardJeff
2:00 AM GMT on November 10, 2010
Gravy

Measure out 1c vegetables and 3c pan juices.
Puree in bender in short bursts, allowing the heat to escape.
Pour through strainer to make smoother.

You can mix in some corn starch to thicken (a tsp at a time..watch for results), or add cream to make it richer.

Member Since: August 30, 2008 Posts: 5 Comments: 940
1. BrowardJeff
1:58 AM GMT on November 10, 2010
My turkey is based on Alton Brown's recipe.  I brine it.  It's so juicy this way!  When I'm cooking for five or six people, I use a 12lb turkey.

Brine:
  • 1 small onion, diced
  • 1 stalk celery, dices
  • 1 medium carrot, diced
  • 3 garlic cloves, sliced
  • 3 bay leaves
  • 1 tb black peppercorns
  • 3 springs rosemary
  • 3 sprigs thyme
  • 3 sprigs sage
  • 6 sprigs parsley
  • 1/2c iodized salt
  • 1/4c brown sugar
  • 3 gallons cold water

One day before baking:
Combine all ingredients in put
Add turkey
Refrigerate 12-24 hours
Remove turkey from brine.
Dry with paper towels.

Preheat oven to 300

In the bird:
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 apple, sliced into wedges
  • 1 orange, sliced into wedges
  • 4 garlic cloves, peeled, whole


Salt and pepper the brined turkey and cavity.
Fill cavity with carrots, celery, apple, orange,
and garlic.  Bind legs with twine.


Under the bird:
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 3 cloves garlic, whole
  • 3 springs rosemary
  • 3 sprigs thyme
  • 3 sprigs sage
  • 6 sprigs parsley
  • 3 bay leaves


Spread onion, carrot, celery, garlic, herbs.
Place turkey on top of bed of vegetables and herbs.

On the bird:
1 stick butter, sliced into pieces
5 cups chicken stock, divided

Roast for 45 minutes.  Pour 2.5c chicken stock
over turkey.

Roast for 45 minutes.  Pour 2.5c chicken stock
over turkey.

Roast 45 minutes.  Baste with pan juices.
Insert thermometer, set for 170.  Cover loosely
with tin foil.

When thermometer goes off, remove from oven.  Let
rest for 10 minutes.

Save some vegetables and the pan juices for the gravy.


At this point, I always have to look up how long to cook the turkey for.  I was taught not to trust the little pop-up self timers.  I use a turkey thermometer with an alarm, but still need to check how early to put it in the oven.

Member Since: August 30, 2008 Posts: 5 Comments: 940

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