Guess what?
Turkey Stuffing Sweet potatoes Mashed potatoes Rolls Some kind of vegetable dish that's easy but not just a plain lame vegetable Something else I'm assigning my sister to bring dessert. 6 adults, 2 dogs, one puppy. Tell me what to do. |
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| Oh, lol ...that's so awesome!!! At least that menu isn't too complicated (all the dishes are easy).
I think green bean casserole or broccoli cheese & rice casserole is a must, but that's just me! I can't eat a thanksgiving meal w/o one of the two. I posted the bc & rice recipe on here (it's so yummy). Fresh green beans with breadcrumbs and Parmesan is delicious too (and easy). |
| Talk to me about this broccoli and cheese rice thingie. I'm assuming this isn't a box mix? I mostly prescribe to the Maxmm style 'o' cooking.
I think it's harder to throw a dinner party than a holiday. Holidays usually have a pretty standard menu and our family is small. If it weren't my family, I wouldn't even serve a traditional meal but if they doesn't get meat and potatoes, heads will roll. I'm the only one who doesn't care. the main reason I offered to do it is because my Polish family always has an all pork holiday and I'm tired of only eating potatoes every year. |
| I recently made a broccoli casserole for our weekend in ND carting potluck. It is a recipe one of my SIL's brings to family potlucks.
Broccoli - fresh is best, but frozen works good too can of cream of mushroom soup (I used the w/garlic variety) velveeta cheese mushrooms - fresh or canned (I used portobella) Onions - optional Steam the broccoli Melt the soup and cheese together in a pan or in the microwave Combine all ingredients in an oven proof or microwaveable container. Bake a bit to let all the flavors combine. Use amounts to suit the number of people - it is a very flexible recipe. |
| What if your husband doesn't eat anything with mushrooms in it? Could one use cream of celery or chicken? |
| mine is like hers. each time, it's what goes first
http://forum.oes.org/viewtopic.php?t=10 ... c&start=15 |
ButtersStotch wrote: What if your husband doesn't eat anything with mushrooms in it? Could one use cream of celery or chicken?
Yes, it really wouldn't matter. Just pick the one you like the most. Like Jo's, this one always gets eaten up! |
| That's pretty much the same recipe I use, too. Only I use Cheesewhiz instead of Velveeta and I don't add onions. Four ingredients: Broccoli, soup, cheese, rice. That's it. It couldn't be simpler.
Yes, Jill, if you want to substitute cream of chicken or cream of celery for the cream of mushroom soup, you can do it with no problem. I'm very proud of you for volunteering to host and cook!! Bravo!! |
| Absolutely. The use of a cream soup is mostly as a binder - doesn't really add all that much flavour. Cream of celery or cream of broccoli are usually my standbys (also not a big fan of mushrooms). Cream of Broccoli would work well in this case since it's a broccoli dish.
A nice touch if it's going to be a fancy dinner is to add a breadcrumb topping. Are you doing your sweet potatoes as a casserole or as chunks with a glaze? Glazed carrots are another option for a vegetable. Are you a milk mashed potatoes person, or a butter person? Personally, I'm a butter person (steam potatoes, mash, add butter, salt and pepper). Otherwise you can mash to a slightly smoother consistency, add in the milk and you get creamier potatoes. For an added touch, mix in some greens (green onions, or your herb of choice). I'll dig out my recipe for rolls and send it to you. I cheat - I use the breadmaker to do all the mixing, then I just have to let everything rise and bake. Are you planning to do the stuffing in the bird, or make dressing on the side? |
| Don't forget crandberry sauce, rolls, and gravy. |
| Are you making homemade rolls? What's great about them is, you can do it says in advance ...stick in ziplock and then put in fridge. Outside of the time to let them rise, you just mix 3-4 ingred, roll out and fold and bake like roll out crescents. Although buying from the store would save you trouble on an already hectic day for you. |
Don't forget the wine! You're going to need it! 
I am doing Thanksgiving dinner too for 11 or so people. Upon looking thru one of my drawers last night I ran across my note pad with my menu from last year & all the times that everything had to go either in the oven or on the stove! Now that will save me some time this year! As a matter of fact, I'll use the time I save there to enjoy another glass of wine!!
Now off to my kennel club meeting (after having worked today & then bathing José's whites!)!  |
| No one in our family touches the cranberry jelly looking stuff so no worries there. We can skip that one. Amazingly, no one really drinks in our family-- not because anyone's an alcoholic or in a weird cult-- they just don't. But you're right, Marilyn, I'll probably need a drink myself!
My mom especially hates all things glazed so that's a no-no. Believe it or not, I regularly make mashed potatoes and sweet potatoes so that's the one thing I'm very confident about. Wait, people make rolls that don't come from a tube with the dough boy on 'em? That seems awfully time consuming but intriguing at the same time. Is there a simple recipe anyone recommends for someone with one oven and no breadmaker? Cooking the stuffing in the bird is the best tasting way, I think. I'm not squeamish about sticking my hand in there (and I know I have to get the bag of turkey parts out of it first). Will I need more than what I can cram in there? Ooh, here's a good question I should ask. How big of a bird do I even need? |
| I really do not like cranberry sauce at all but like this recipe for cranberry salad.
2 lg. packs of raspberry jello disolved in 3 cups of boiling water Stir in 1 can of cranberry sauce Add 1 cup of crushed pineapple. Add 1/2 cup chopped walnuts or pecans if desired. Chill covered overnight. Super easy, refreshing & light. I think it does need the nuts. |
ButtersStotch wrote: oh, here's a good question I should ask. How big of a bird do I even need?
Ah Ha! I know the answer to this one! I worked in the meat dept. of a grocery store many moons ago when I first went back to work after the kids were pretty much "grown". 1-1/2 to 2 pounds per person, depending on if you want left overs!  |
| No such thing as a turkey that is too big.
Let's see hot roast turkey sandwiches, turkey corn soup, turkey salad, turkey sliced over a fresh green salad, turkey noodle soup, turkey rice soup, get in the fridge and grab a bite turkey....well you get the picture. |
If your sister blows off dessert there's always a chocolate peppermint cake in your future, maybe even a full size one  . I always thought a big dinner was way easier to do than an everyday one, plus there's enough left for a few days. I have a great sweet potato recipe that you can make the day before and reheat. |
| Yes, Jill, you will need more stuffing than what will fit into the bird. Plan on doing some in a casserole dish in the oven, too. |
| Jill, you can make a turkey breast if you don't want a whole turkey, plus it's all white meat if nobody likes the dark. If you're making homemade stuffing I'll make an awesome stuffing bread for you , it looks and tastes way better than the bag kind. |
| What's the recipe bestdogsx4? I'm interested! |
| Jo, I'm off to work but will post it when I get home. It's for a bread machine and you can make it whenever you want and freeze until needed. |
| You can do something like roasted brussel sprouts for your veg. They're super easy. Just halve them, toss them with some olive oil, salt and pepper, and throw them in the oven for 45 minutes or so. Lots of people use bacon to make it better, but I don't eat pork products (I just don't!), so I would add either turkey bacon or nothing.
I'm not a fan of all those casseroles. I like a lighter veggie to sort of compensate for all the heavier stuff in the meal. |
| i about fell out of my chair!! holy cow!! good for you!
just keep it simp-le....i think youre on the right track.... reg mashers....you can add half and half or sourcream to make it richer tasting... im with you on plain baked sweet potatoes.....just have butter and salt... FRESH green beans....cut off ends, in a bowl mix the beans with slivers of garlic (or you can buy a jar of the stuff), salt, pepper, olive oil and a dash of sweet vermouth....wrap up in a pyrex dish and bake for an 45 min to an hour tossed salad with a home made vinegarette dressing.... stuffing....i like white bread....saute 3 chopped onions, 1/2 stalk of celery in lots of butter...cube 2 loaves of bread...dump in BIG mixing bowl... add onion stuff...i also add the cooked and chopped gizzards....add 4 eggs, salt, pepper, lots of poultry seasoning, garlic powder oh, i forgot...take the turkey neck and boil it in some water...use that water to mix in the stuffing.....add the water (or you can use chicken broth) till it gets slightly mooshy.....NOT soppy! shove in the cavity at both ends...put the rest in a seperate pyrex dish and cover.......cover the open end of the turkey with the stuffing until a 1/2 hour before pulling it out......and do the same for the pyrex stuffing too! call me if you need more help! |
| Seriously, Jill, what's going on...first you offer REAL baby advice, now you're cooking T-day dinner...something's up... |
barney1 wrote: Seriously, Jill, what's going on...first you offer REAL baby advice, now you're cooking T-day dinner...something's up...
I don't sleep and I don't want pork. That's all. LOL. |
| Making me hungry here. For broccoli casserole, I prefer the garlic cheese Boursin to any of that yellow stuff. Same recipe, cream of whatever and several tubs of Boursin spread.
Indeed, stuffing from a bird is minimal, you'll need more. Just make it with chichen broth/stock for added flavor. Turkey size is determined by oven size. My wall oven is kinda small so cooking big birds or even trying to figure out how to get the veggies, dressing, sweet potatoes cooked in a challenge. Do whatever you can on the stove top. If you know someone with an electric roaster that will hold a turkey....and they aen't using it that day....cook the bird in that, it will free the oven up for the other stuff. I'm sure that's why Darcy said, KISS, keep it simple sis. Logistics are something learned with experience and disasters. |
| We always have to have cornbread corn...
1 pkge jiffy cornbread mix 1 16 ounce container sour cream 1 egg 1 stick butter (melted) 1 can corn ( I use frozen from the garden) 1 can creamed corn Mix together and bake at 350 for 30-35 minutes, or until golden brown on top and set in the middle. Green beans w/ almonds are a standby too..... |
| Take a look at this link---
http://www.delish.com/entertaining-idea ... ve-recipes |
Order from a caterer, sneak it into the house and tell everyone how you have been slaving over a hot stove for days to prepare this Awesome feast.  |
lisaoes wrote: Order from a caterer, sneak it into the house and tell everyone how you have been slaving over a hot stove for days to prepare this Awesome feast.
I've actually been thinking seriously about doing that! It's a small enough group that it might actually be more cost effective. I was thinking maybe just doing an extra dish and a dessert and catering the rest. I, of course, will pass it all off as my own.  |
| That's what I'd do for the turkey, except at our home ...it's honeybakedham. I can't stand turkey. |
| Well, I went to Honeybaked Ham today and got the turkey. It's pre-cooked so I can't screw it up. I feel safer that way and I don't have to touch raw meat now. Like I said, I'm not squeamish but if I have the choice, I'll always pick not to!
I'm still going to do the sides though. I just feel safer this way. |
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