Posted on 11/20/2004 6:03:08 PM PST by annyokie
What do you make, besides turkey? My Italian relatives made lasagna or ravioli.
I make a terrific cheesecake and the recipe is available for all who ask!
Yes, that happened to me last year. We had wild turkey "poached" off my cousin's acreage, and I got the piece of shot :)
sounds delicious! I just had to comment on your post because I've noticed a trend on this thread so far - that no one "makes" the green bean casserole, someone always seems to "bring" it!!
Also, I was watching Emeril tonight and thought I may try his way of roasting the bird... 450 degrees for 30 minutes then 375 for the remainder of the time. Has anyone ever tried this?
That would be me :)
Goose sounds yummy.
I've never made oyster stuffing. Is it very difficult. We bought a half bushel of oysters yesterday and even though we ate 6 dozen or so last night, when hubby shucked the rest today, I've got more than a quart of them in the fridge.
We gather up the family and head for the buffet at the Officer's Club at Hickam. That way everybody's happy - me, the vegetarian, and our kids the carnivores.
For the first time in my life and the first time in 38 years of marriage, we're eating out for Thanksgiving. Guess it just goes to show, there's a first time for everything. *~*
It's Dean's favorite, I make it for his Birthday cake. ; )
I don't really like cold stuffing - but always make about 5 times as much as I need - because I just to eat it and eat it!!!
I always get the piece of pecan pie that has a nutshell in it, as well. I guess I am a magnet for that kind of stuff.
(And I always make a small pan without the oysters because my aunt's friend hates them).
After reading your cheesecake recipe I can hear my mom's words echoing in my head... "don't eat it, just scotch tape it to your hips because that's where it's gonna end up!!"
I may try this recipe, though because this year I actually am going to the gym regularly!! Haha. Somewhere, Mom is smiling now.
I like it either way, its just that at 1-2 am I'm too lazy to even microwave it.
Another year we were each assigned a clock in the house and every half hour set the clock back 10 minutes. "This turkey is cooking awfully fast!" Then we set them back at the correct time... "Why are you kids siting around! I can't do all of this myself!"
Then one year we cooked a game hen and a hard boiled egg, stuffed them in the turkey, and then replaced the stuffing. My little sister feigned..."MOMMA! the turkey was going to have babies!... what did you do?!?!"
First year I disconnected her radio controlled doorbell. "Who is calling at this hour?" nobody there. Every five to ten minutes through dinner the bell went off.
She's too old now to tease. So we just give her loves.
I would like to ask everyone to honor a moment of silence on this thread, in solemn recognition of all the Democrats and liberals out there who are eating bile and pent-up frustration instead of turkey and cherry pie this Thanksgiving ;)
Use a rack (heavily coat w/Pam) and double thickness of disposable foil pans.
Cook the bird breast side down for the first hour (or so). Then (this where the rack is critical) flip the turkey (ok, I could have said flip the bird...hehehe) right side (breast side up).
Melt one stick real butter, and a cup (or two) of white wine in a small suace pan on low heat. After turning the bird over, cover w/cheesecloth...and baste with the butter/wine mixture (moistening the cheesecloth so that it covers the bird). When basting, use juices and butter/wine to saturate the cheesecloth.
Remove the cheesecloth for the last 30 minutes of baking.
Works like a charm!
Man, what memories!!! That is wonderful.
I got the recipe!!!!! and I have the springform pans - but guess what? I've never used them and don't know how!!!!! But we LOVE cheesecake in this house.
Nothing beats fresh pasta..........and I'm not even Italian!!!!
My stomach is rumbling now.
I do make green bean casserole, but always ask my daughter to bering it if she is coming for dinner because she has three little ones, and it's easy to make.
I made one one year that everyone bragged on and asked for the recipe. Unfortunately, I had thrown it together with some bits that were left from other things, like a bit of seasoning powders, a bit of dried soup, etc. Couldn't remember what went in. After about 50 years of cooking casseroles, I hardly ever use a recipe, which is good and bad. When it is extra good, I can't remember what went in and when it turns out not so great, I wish I had used a recipe.
Haven't tried Emeril's trick with the roasting but might try it on the bird this time. I see the point. The high heat sears the juices in.
I usually cook with a loose cover until the last half hour or 45 min.
Have a great Thanksgiving!
vaudine
You are so correct, although it is just going to be the 3 of us this year, all our friends, particularly those that are single or have no family close by know the door is open and I always cook WAAAAAAAAY too much food.
God bless you and yours and our President and Great nation........we have much to be Thankful for this year.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.