Posted on 11/12/2017 12:26:50 PM PST by US Navy Vet
Please post Ideas/Recipes here...
Roast bird with cavity empty. Steamed vegetables as a side to Turkey and mashed potatoes. Gravy on the side. Cranberry sauce with whole berries.
Mashed red potatoes. Leave skin on.
Instead of marshmallows for your sweet potatoes use marshmallo fluff - much creamier and better tasting. Use just a little and add more if needed.
Add dried cranberries to your stuffing and walnuts along with small diced celery.
BTW, if there are other peeps who have no family left in the Los Angles area, I am trying to form a Thanksgiving Event.
Let me know if you are interested.
Cracker Barrel
Just FYI there is already a thread on this, the weekly cooking thread is a 2 week thread this time and covers Thanksgiving. Lots of good cooks there.
http://www.freerepublic.com/focus/f-chat/3602984/posts
already 150 posts on this thread
I always buy a Butterball turkey and roast it unstuffed in a large Reynolds roasting bag. A big turkey roasts in about 3 hours, no basting is required. The roasting bag conveniently collects all the juices and fat for making about six cups of home made gravy. I’ve been the family turkey roaster for over 20 years, my turkeys turn out perfectly, very tasty and juicy.
cook sausage and mince up into small pieces.
..cook small chopped celery and onion in same pan...add to big bowl and add torn up bread..
.S/P and lots of rosemary,thyme, poultry seasoning to your taste...I like my dressing to be very flavorable so I am heavy on the herbs and spices..
....add a couple of eggs...and 2 cans of chicken/turkey broth at least...I make a very wet dressing but it is all absorbed...
then spray your cake pan...put dressing in...oil down a plain piece of paper bag to cover...and bake..
the paper bag thing is what my mother did....and her dressing always turned up fantastic...
Yes, it is simply turkey and dressing on a bun, which technically makes it turkey and bread on bread... but with the right dressing - "stuffing," if you prefer - it is not bad. If nothing else, it can use up some of the leftover turkey and dressing in a way that is both easy to assemble and eminently portable.
Mr. niteowl77
Pumpkin Cake with Chocolate Bit Streusel!
Thanks...now I am freaking hungry!!!! Damn you sir!
Here’s the Weekly Cooking Thread if anyone wants to check that out. It’s focused on Thanksgiving also.
http://freerepublic.com/focus/f-chat/3602984/posts
I usually fast for 24 hours.
There’s a YouTube video for roasting a turkey at 500°F, for one hour. Looks great, not burned, juicy and tender. I doubt if you get any pan juices, though. My ex-mother-in-law put her turkey on at about 5 a.m., and cooked it really slow for about six hours. It was always tender and juice, though.
Pair with big, buttery chards, but if you're a fan of the cranberry sauce, consider a nice pinot or grenacha based rosé. Complex, yet not too sweet.
I posted this last year. Been making it for decades.
Worth the effort if you like dressing.
http://www.cooks.com/recipe/571ho3vj/bess-burns-cornbread-dressing.html
I’m one who likes thanksgiving to be like a large buffet, with lots of choices. I always make the sides, then other family members make sides, so there’s enough for everybody to take home leftovers. I make about a gallon of gravy. I can’t make cornbread dressing like my mom could, so I just use stove top turkey or chicken stuffing, but if you add a couple of tablespoons of diced green pepper to it, it really improves the taste. it doesn’t really give it a green pepper flavor, but it somehow boosts the flavor. We’re not fussy about desserts. Any old thing will do, though there’s usually pumpkin pie, too.
With your cherry pie, have a nice scotch. They go together so well, one of my favorite things for after dinner.
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