Thanksgiving is around the corner
I just wanted to know of some really good side dishes and some appetizers..... |
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| I just love a traditional (for us anyway) thanksgiving dinner, turkey, stuffing, mashed potatoes, turnip, peas, corn, broccoli, carrots, (usually just a couple of those for color), cranberry jelly, rolls, pumpkin pie with whipped cream,etc... |
| Yeah Thanksgiving!
What we usually have is: Turkey Stuffing (marie Callendars) mashed potatoes brocolli casserole carrot soufflee arugula salad with dried cherries and goat cheese rolls cranberry jelly from Williams Sonoma pumpkin pie and apple pie THEN, I got married and had to add: baked beans green bean casserole |
| I would really like to have Thanksgiving here. I don't think my house is big enough though.
Everytime I have made Turkey it has turned out excellent, moist and a perfect Golden Brown. I would like to show off my abilities to those who have never had my Turkey. (sidenote: Kenny, a friend of mine and my ex-husband, taught me how to make Turkey 8 yrs ago) My MIL always has Thanksgiving at her house. So who knows. 
Maybe we'll just do our own thing and I'll invite my Family, since we will be doing Christmas at my MIL's. |
| steph, do you have a recipe for the carrot souffle?? |
| We have korean food and then american.
For american, we have turkey w/a yummy homemade gravy cucumber in this vinegar sauce that my husband makes jello with carrots&pineapple in it that's actually pretty good (husband makes) broccoli, rice & cheese casserole *MY FAVORITE* green bean casserole homemade stuffing and yams with marshmallow if we're at a family member's house (mr. j and i don't like it) cranberry if we're at my mom's (we hate this too). I much rather have blueberry cobbler which I make Then we always have two pies. One is homemade pumpkin and the second always changes (apple, pecan, cherry, etc). Finally, lots and lots of pumpkin cookies. I can never decide on just one recipe, so I make a couple favories each year. :::licks lips::: I've never made a turkey myself. I need to try this year or something since I'll be by myself. No one will know if I screw it up!  |
| I need recipes people, recipes.....L, like your broccili casserole |
Do you eat all that????? at one meal???????
In Norway we don’t celebrate thanksgiving - |
Ann, our Thanksgivings can be a little over the top...too much food that would feed an army...but the best part of it, is sharing your meal with your friends and family...and sending a lot of the leftovers home with them....  |
| Oh please, not THE GREEN BEAN casserole?? LOL! It's been years so maybe I could eat it again. I sure got tired of it.
Darcy, when I'm feeling indulgent, I make a broccoli casserole with Boursin cheese.......it's broccoli, cream of mushroom soup, lots of Boursin cheese, maybe a splash of white wine to thin out the soup a little bit. Bake, near end top with any left over dry stuffing for that final crunch. From time to time I've added rice or almonds, I'm always playing around with recipes. |
| yummmmmmm...keep 'em coming...Im getting inspired! |
| SUPER easy and SO good.
The recipe I use: 2 packages frozen chopped broccoli 1/2 C chopped onion 2T butter 1 can cream of mushroom 1/2 C milk 1lb Velveeta cheese - chopped 1 1/2 - 2 C of cooked rice (I like 1.5) Cook broccoli according to package. Actually only cook for a FEW minutes. Drain REAL well. Saute onion in butter in skillet. Add soup, milk, cheese. Mix Well. Simmer for several min. - stirring (don't let it stick to your pan). Bake at 350 for 45 min. 13X11 dish. |
| Fried Turkey has become the rage down here. YUMMY! |
| There was someone on QVC that makes frying a turkey super easy, you can do it inside, and in 40 minutes. I think a 14lb'er too! Okay, I reallllllllllly need to stop. |
| They use the pots and burners that they boil the crawfish in down here to fry the turkey. They coat the turkey in Tony Catchere's and oh my but it is good. They also make an Oyster Stuffing.
See here I am typing about food and I probably already gained 5 or 10 lbs just writing about it.  |
Ann E wrote: Do you eat all that????? at one meal???????
In Norway we don’t celebrate thanksgiving - Yes, and then everyone complains about how full and sick they feel! |
| Ann E-
I don't know about anyone else, but we usually do eat too much but it isn't as bad as it sounds. We mostly pick at a little of each food. The point at our T-day is 'family' and of course having enough food left for several days worth of leftovers. I think I actually like the leftovers better. Shellie |
| Left over's rule!! Hubby could eat them for a week........and has! As long as there is enough cranberry, he's happy.
speaking of which Darcy, yams, whole berry cranberry (canned), brown sugar (maybe), grated orange peel, walnuts...allspice & cinnamon (just a dash of each). |
| sheepieboss,
Is the broccoli cooked first? Darcy, when I'm feeling indulgent, I make a broccoli casserole with Boursin cheese.......it's broccoli, cream of mushroom soup, lots of Boursin cheese, maybe a splash of white wine to thin out the soup a little bit. Bake, near end top with any left over dry stuffing for that final crunch. From time to time I've added rice or almonds, I'm always playing around with recipes. sue |
| Yes, par boil it first. Just a couple of minutes1-2 min, drain and proceed. I've never tried it uncooked, but I think I might for a change. With parboiling, the broccoli is soft in the casserole. Cook casserole until it is bubbly around the edge and you know it's hot in the middle. |
| Susan - that's the broccoli casserole recipe I use, too, except I always add the rice and I've never used almonds (but only because it never occurred to me -sounds delicious!).
I have been baking the turkey for my family's Thanksgiving for the past few years. It's very good - so moist and tender and perfectly brown. If I do say so myself, it's one of the best things I cook. Everything is made from scratch. Fresh cranberries, baking the pumpkins for the pies...everything. Lots of work, but so worth it!! I'm salivating just thinking about it!! YUM! |
| okay, so this is where im at so far......
appi....clam puffs... crab dip bread...monkey bread with onions (latest food and wine mag) veggies... pearl onions with bacon (same mag) baked sweet potatoes garlic mashed potatoes haricot verts with fig glaze (old joy of cooking) of course stuffing and turkey Am i missing anything...its up to others for dessert.... |
Darcy wrote: haricot verts with fig glaze (old joy of cooking)
what are haircot verts? |
| fancy skinny green beans....... |
Okay! That's great because my only other comment was the lack of color in the menu. (I'm weird about that - have to have lots of color).  |
Joahaeyo wrote: SUPER easy and SO good.
The recipe I use: 2 packages frozen chopped broccoli 1/2 C chopped onion 2T butter 1 can cream of mushroom 1/2 C milk 1lb Velveeta cheese - chopped 1 1/2 - 2 C of cooked rice (I like 1.5) Cook broccoli according to package. Actually only cook for a FEW minutes. Drain REAL well. Saute onion in butter in skillet. Add soup, milk, cheese. Mix Well. Simmer for several min. - stirring (don't let it stick to your pan). Bake at 350 for 45 min. 13X11 dish. A couple questions about this recipe (it sounds so good I can't wait to try it!): How big are the packages of broccoli? How many cups (approx.) of broccoli does it end up being (in case I want to use fresh)? When do you add the rice? Is the rice simmered or is it stirred in before baking? |
| So let's hear everyones take on the stuffing?
My family's recipe which most Nova Scotian's seem to use is mashed potatoes bread onions butter salt and pepper and summer savory Doesn't sound like much but mmmmm!!! We already had our Thanksgiving but I could eat it once a month! Love it!! |
| You put mashed potatoes in the stuffing? |
Keeping with the shellfish theme you could go with oyster stuffing. 
How about a nut stuffing or dressing. Pecan with cornbread base, walnuts with herb stuffing. I'm not sure I've made stuffing/dressing the same way twice as it varies with my mood: some years add sausage and then what type (maple, plain, hot?), what veggies to add , apples, nuts, oysters, etc etc. The only thing I haven't put in it is chocolate......and let me work on that.....Mole dressing?? Don't think my chorizo/green chile stuffing would work, LOL. Actually I haven't made it in years as I'm off chorizo. |
| nope i keep to the basic white bread stuffing ....and add the gizzards and liver of course for extra flavor!!! |
| Sorry, it was Spacegirl who asked about stuffing.
Still curious about mashed potatoes in the stuffing.... |
| this year im bringing tofurkey and vegan chocolate chip cookies. they are both delicious, and everyone is always very curious to try my veggie stuff! |
| Pumpkin pie from real pumpkins is a must. You will never want pumpkin pie any other way again. I cut up the pumpkin like it's a squash (OK, it is) and bake it. If I'm in a hurry I microwave it. Then scoop out the pumpkin and follow the regular recipe. No comparison to canned pumpkin. LeAnne stole a pumpkin from our garden and made some yesterday and we had it after supper - yum! |
Beaureguard's Mom wrote: Darcy wrote: haricot verts with fig glaze (old joy of cooking) what are haircot verts? That's just french for green beans LOL |
| Yep mashed potatoes! you mix the bread and other ingredients with it YUMMY!!!! Perhaps it is a down east thing. |
spacegirl21 wrote: Yep mashed potatoes! you mix the bread and other ingredients with it YUMMY!!!! Perhaps it is a down east thing.
Must be an eastern canadian thing! It's new to me!  |
Beaureguard's Mom wrote: spacegirl21 wrote: Yep mashed potatoes! you mix the bread and other ingredients with it YUMMY!!!! Perhaps it is a down east thing. Must be an eastern canadian thing! It's new to me! New to me too! Must be an Eastern thing! Stuffing..... bread (crumbs or cubes), celery, onion, poultry seasoning, water chestnuts are nice for crunch, sometimes sausage.... I've actually never made stuffing that didn't come out of a box. I'm just describing my mom's stuffing.  |
| Stuffing with mashed potatoes is new to me too - but it sounds good.
We use bread, onion, sometimes celery, chopped up giblets, salt and pepper, some chicken boullion. My mom used a bit of rosemary too. The meal is shared with Todd's extended family - have about 30-40 over. We rotate between our house and another brother's. The host family makes the turkey, dressing and mashed potatoes. Then we work out a menu and everyone brings something. We always have : spiral cut ham, sweet potatoes, cranberries, fresh veggies and dip, cheese and cracker trays, corn, broccoli cheese hotdish, dinner rolls and pumpkin and pecan pies. Other things get added in for variety. Even the plates, silverware and cups get assigned - so no one is stuck with tons of dishes to do. It is an all day grazing, with leftovers sent home with everyone. |
Quote: 2 packages frozen chopped broccoli
1/2 C chopped onion 2T butter 1 can cream of mushroom 1/2 C milk 1lb Velveeta cheese - chopped 1 1/2 - 2 C of cooked rice (I like 1.5) My mom makes a recipe almost exacly like this and it is the star of thanksgiving dinner. The only difference is that she uses Cheese Wiz instead of velveeta. Everyone loves it except my husband who calls it "cheese wiz pie." |
| My thanksgiving specialty is my burgundy cranberry sauce. I make pretty much everything from scratch, including the cranberries. They are SO MUCH better then the out of the can kind... plus who wants to eat something with can indentations on the side? EWWW!!!!
I'll look up the recipe at home if your interested, but everyone who likes cranberries in my family loves this recipe, and my father in law has mandated this dish every time I come! |
| I love the cranberry jelly out of a can. LOL I hate theo ne with actual berries in it. LOL |
| I hope you at least smoosh it up once you get it out of there Stace. I find the can marks to be totally revolting! Bleah! I generally pass my home made jelly through a fine sieve so you get same consistency as the canned stuff once it's set up. Much tastier, esp with the burgundy in there! Yum!!! |
I love cooking/baking for the holidays. I always make turkey, cornbread dressing, green beans, sweet potato casserole (with a pecan/brown sugar topping instead of marshmallows), pumpkin pie, sweet potato bread, mashed potatoes, corn on the cob (my kids love it), and who knows what all. Too much food, but it all disappears in a couple of days. I can't wait to start. I love to cook.  |
| Rachel Ray's mag has some stuffing recipes this month. Done them all at one time. Nothing fancy but all very good......except I've never made the black eyed pea stuffing and probably won't. (Did I mention my hubby LOVES stuffing) second only to his love of cranberries. He takes them canned or from the bag and then cooked or uncooked, tho he does prefer them cooked into a jelly. Our freezer looks a bit strange after the holidays as it has about a dozen or so cranberry bags that are used thru the year. We even put them in smoothies.
Mixed mashed potatoes in the left over soup tonight, so I know how nice it would make the stuffing. Good tip, thank you. Speaking of cranberries and mashed potatoes, I remember making pink mashed potatoes as a kid.....yep, mixed the two. It was yummy. If you saved some potatoes and mixed with the yams and peas, that was yummy to, but by then the parents were ticked off. |
| Put up the cranberry sauce recipe!
I'm not going to make it but I'm sure I can find someone to make it for me. I absolutely love all cranberry sauces. I think it's some sort of weird addiction. |
| It's too simple to even mention here ( )
Basic Sauce 1 cup water 1 cup sugar 1 bag cranberries Wash over berries picking out those that look bad. In sauce pan under med heat dissolve sugar in water. The add cranberries and jack up the heat to high. When it boils, lower heat and cook 10 minute or until the berries pop. At this point you can quit and have basic sauce. It thickens as it cools. Or you can add all or part of the following: Orange peel slivers, pecans or walnuts, other berries such as blue or raspberries (then I'd cook it a few minutes more to heat the berries through), a cinnamon stick, currents or raisins. Raw Cranberry sauce: Bag of cranberries, apple, orange (I remove the orange and save, peel off the pith and discard, save the rest of the orange) celery, walnuts, sugar. If you have a food grinder, great! Otherwise in the food processor, whiz together the cranberries, apple, orange and peel, celery and walnuts. I'll pulse it in batches so I don't make puree Just want small pieces, not mush. Turn into a bowl and add sugar. Start with at heaping half cup. Stir until dissolved. Taste....if still too puckery, add more sugar. The orange and apple should sweeten enough so you don't need a full cup sugar. This relish needs to sit awhile to allow all to mellow together. I'll make it several hour ahead or night before. |
SheepieBoss wrote: It's too simple to even mention here (
)You forget who posted the request for the recipe!  |
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spacegirl21 wrote: So let's hear everyones take on the stuffing?
My family's recipe which most Nova Scotian's seem to use is mashed potatoes bread onions butter salt and pepper and summer savory Doesn't sound like much but mmmmm!!! We already had our Thanksgiving but I could eat it once a month! Love it!! It is an Eastern thing.. that is how i was taught to make stuffing.. with patatoes and I use poulty seasoning and sage as well as summer savory. I love potatoe stuffing.. think I will cook a turkey this weekend, ya all are making me hungary.... |
| Okay all I need is one more recipe...I am looking for a squash recipe that does NOT include sugar, juice or honey...I would prefer a savory flavor!! It can be a souffle, baked or whatever....come on guys dont let me down!! |
| Well, gee whiz.....you are no fun!
How about something like this: SQUASH, BUTTERNUT AUX FINES HERBS Makes 4 servings (1 cup each serving) Each serving is equal to one 5 A Day serving Ingredients 1 lb butternut squash 1 tsp olive oil 1 cup onion, thinly sliced 3 large mushrooms thinly sliced 1/4 cup low sodium chicken stock 1/2 tsp tarragon (fresh) 1 Tbsp parsley (fresh), minced 1 1/2 tsp chives (fresh), snipped Peel the squash, remove the seeds and cut into ¾ inch cubes. (To make peeling easier, prick the squash with a fork and microwave on high for 5 to 10 minutes.) Heat the oil in a large nonstick frying pan over medium-low heat, and add the onions and mushrooms. Sauté for about 5 minutes or until the onion softens. Add the squash and nonfat chicken stock. Cover tightly and cook until the squash is tender, approximately 20 minutes. (If you are using dried chervil and/or tarragon, add these after 15 minutes of cooking.) Remove the cover, and cook a minute or two longer to evaporate most of the remaining liquid. Sprinkle on the parsley and chives, and also the fresh chervil and/or tarragon, if used. Nutritional analysis per serving: Calories 77, Protein 2g, Fat 2g, Calories From Fat 15%, Cholesterol 0mg, Fiber 4g, Sodium 14mg Source: Produce for Better Health Foundation |
| here's something interesting, maybe not for your T-giving meal, but some other day:
WINTER SQUASH AND KALE RISOTTO WITH PINE NUTS Serves 4. Each serving is equal to two and one-fourth 5 A Day servings. This is an official 5 A Day recipe (source: National Cancer Institute.) Ingredients 2 tsp olive oil 1 cup yellow onion, diced 3 cloves garlic, minced 1 cup of Arborio or short-grained rice 2 Tbsp pine nuts 2 (10 oz) cans of low-sodium, fat-free vegetable broth 1 (12 oz) package of frozen winter squash, thawed slightly and diced 2 cups fresh kale, finely chopped Heat oil in a large, shallow saucepan over medium heat. Add salt, onion and garlic, and sauté 2 minutes. Stir in rice and pine nuts and toast for about 2 minutes, stirring occasionally. Add ½ cup broth; cook on medium-low heat, stirring often, until liquid is nearly absorbed. Add remaining first can of broth, ½ cup at a time, stirring often until each addition is nearly absorbed before adding the next. Add diced squash, and from the second can, ½ cup of broth. Stirring often. Add remaining broth, ½ cup at a time as before. Along with the last ½ cup of broth, add the kale. Cook mixture until all broth is absorbed and kale is soft and bright green. Nutritional analysis per serving: Calories 336, Fat 6g, Calories From Fat 16%, Carbohydrates 62g, Protein 8g, Cholesterol 0mg, Fiber 6g, Sodium 195mg. CDC.gov - 5 a Day |
| Susan, that first one sounds just perfect!!!!! I made a copy, now I am home free...just have to cook it all...and clean the house...and clean panda....pick mom up at the airport at 1 pm ON Thanksgiving day....sigh....I think Im tired already!! |
| Darce- don't foget, some things can be made a day or two ahead of time, to save on thanksgiving day craziness. I always make and freeze my rolls the weekend before. Pies and cranberries are done on Wednesday! Good luck with your baking |
| Darcy, can you post the pearl onions with bacon recipe?
Stuffing must consist of Brownberry's sage and onion stuffing, moistened with at leat a stick of melted butter, chicken stock and hot water. Add chopped onions and celery that have been sauteed in yes, more butter. Mix. Stuff turkey while eating spoons of stuffing. |
| Sure Paula, but ill have to do it tomorrow...i ripped the recipe out of the magazine and took it home....look for it tomorrow |
| Paula, that's exactly how I make stuffing, minus the spoon!
Amazing how I always make way too much stuffing for the bird and casserole dish and I'm not about to feed it to the dogs........ |
| Susan,
Where were you on Tuesday when I was trying to figureout something to do with my butternut squash? Those both look great. |
| Hey, Im getting okay at this computer thing...i just figured out how to copy and paste from a different sight!! whoo hoo!!
here it is!! Pearl Onions au Gratin MAKE-AHEAD TOTAL TIME: 1 HR 30 MIN SERVES: 10 Inspired by the pickled pearl onions that became a family tradition ("Mom just served them straight out of the jar and threw a toothpick at them"), Lynch bakes fresh pearl onions in a mixture of cream, garlic, shallots and bacon, then tops it all with a crispy panko crust. ingredients 2 1/2 pounds red or white pearl onions 4 thick strips of bacon, finely diced 2 tablespoons unsalted butter 2 shallots, finely chopped 2 garlic cloves, minced 1 1/2 cups heavy cream Salt and freshly ground pepper 3/4 cup panko (Japanese bread crumbs) or coarse, dry bread crumbs 2 tablespoons finely chopped flat-leaf parsley directions Preheat the oven to 350°. Bring a large pot of water to a boil. Add the onions and cook for 5 minutes. Drain and rinse under cold water. Use a sharp knife to trim off the root ends, then pinch the onions to remove the skins. In a medium, deep skillet, cook the bacon over moderately high heat until the fat is rendered, 3 to 4 minutes. Pour the bacon fat into a heatproof cup and reserve 1 1/2 teaspoons. Drain the bacon on paper towels. Add the butter to the skillet along with the shallots and garlic. Cook over moderate heat, stirring, until softened, about 3 minutes. Add the cream and simmer until reduced by half, about 10 minutes; season with salt and pepper. Transfer the pearl onions to a large, shallow baking dish and cover with the cream. In a small bowl, toss the panko with the bacon, parsley and the 1 1/2 teaspoons of reserved bacon fat. Season lightly with salt and pepper. Spread the crumb mixture over the onions and bake until the crumbs are toasted and the onions are bubbling, about 30 minutes. MAKE AHEAD The onions can be prepared through Step 3 and refrigerated overnight. Return to room temperature before baking. |
| Tues? Sorry, that's a busy day for me...believe it or not, I don't live in front of this screen......tho at times it feels like it.
That does seem like a yummy recipe. Our squashes didn't make it this year in all the rain, so I may have to buy one tomorrow and try the recipe. Maybe a trip to Trader Joes for risotto for the other recipes as well. s |
| Darcy, What is Monkey Bread? |
| monkey bread is a easy pull apart bread...you make individual rolls and layer them in a bunt pan so that they cook all together...so when finished it looks like a round ring...but instead of cutting it, you just have to pull a piece off...heres the recipe..
Onion-Mustard Monkey Bread STAFF FAVORITE ACTIVE TIME: 30 MIN TOTAL TIME: 3 HRS 30 MIN 10 TO 12 SERVINGS These buttery, onion-flecked, pull-apart rolls are an irresistible cross between Parker House classics and bialys. ingredients 1 stick unsalted butter 1 1/2 cups milk 2 tablespoons sugar 1 envelope dry active yeast 4 cups all-purpose flour, plus more for dusting Salt 1 medium onion, finely chopped 3 tablespoons whole-grain mustard 2 tablespoons snipped chives 1 teaspoon chopped thyme directions In a saucepan, melt 3 tablespoons of the butter. Add the milk and sugar and heat just until warm. Transfer to a large bowl, stir in the yeast and let stand until foamy, 5 minutes. Stir in the flour and 1 1/2 teaspoons of salt until a sticky dough forms. Turn the dough onto a lightly floured work surface and knead until smooth, 5 minutes. Oil the bowl and return the dough to it. Cover with plastic and let stand in a draft-free spot until doubled in bulk, about 1 hour. Butter a 10-inch tube or Bundt pan. Punch down the dough and divide it into 4 pieces. Roll each piece into a 12-inch log and cut each log in 12 equal pieces. Roll each piece into a ball. Heat 1 tablespoon of the butter in a skillet. Add the onion and cook over moderate heat until softened, 6 minutes. Stir in the mustard, chives and thyme. Add the remaining 4 tablespoons of butter; stir until melted. Season lightly with salt and transfer to the large bowl to cool slightly. Add half of the dough balls and turn to coat with the onion mixture. Arrange the balls in the bottom of the pan. Repeat with the remaining dough balls. Cover loosely with plastic wrap and let stand until risen to the top of the pan, about 1 hour. Preheat the oven to 425°. Bake the bread in the lower third of the oven for 25 minutes, or until golden. Cover the pan loosely with foil, reduce the oven temperature to 375° and bake for 30 minutes longer, or until risen. Let the bread cool in the pan for 15 minutes. Set an inverted plate on top and turn the bread out onto it. Set another plate on top and invert the bread so it’s right side up. Break into rolls or cut into slices. MAKE AHEAD The bread can be prepared through Step 3 and refrigerated overnight. Recipe by Grace Parisi From F&W's Best Holiday Side Dishes This recipe originally appeared in October, 2006. |
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