Calling all good cooks!
I'd like that recipe!! I LOVE cheesecake.
I BBQ ribs every T-Giving....ribs, Pumpkin Pie and Football...
Certainly not a Tyson turkey.
"Who's Cooking"
Yes, who's cooking? And please post maps, directions and serving times.
My daughter is making dinner this year.......waaaaaahooooo, although I am making the stuffing.
I've already started ----
Cranberry sauce done --Check!
Pie crusts made and in freezer -- Check!
I've already got the EPA disposal permit for all the grease a goose sheds when you cook it.
We will no doubt do our turkey on the barbeque again -- but the wife now has a diagnosed soy allergy, so I don't know if we will hjave our traditional tofu pumpkin pie (not as sweet as the custard pie y'all are used to, but thoroughly enjoyable!).
I cook the turkey " breast side down " for the first half, and the meat is much more moist...and you *should* add a little white wine to the basting juices....
Planned a turkey breast, couple of veggies, bought punkin pie--for just me, hubby, my mother and a 80 something friend who is alone.
Daughter called to say she, her hubby,four kids still at home and married son, his wife and daughter would be over for dinner. Fine!
Now having butterball turkey, cornbread dressing, giblet gravy, whole cranberry sauce, candied yams, ham, rolls, fresh apple cake, caramel cake, pecan pie, pumpkin pie. Daughter bringing green bean casserole and pies.
Since we are having a crowd, invited my cousin and her mother. They are bringing fruit salad.
Pretty typical southern Thanksgiving dinner.
Hope all of you are planning a great day. Eating out, eating sandwiches, or a feast, the greatness is in the thanksgiving and enjoyment of family and good friends.
God bless all of you, our President, his family and staff and this great nation, which I love--got that MM et al?--God bless you, too.
You would like His Blessings.
vaudine
Your presence certainly needed here! And Happy Thanksgiving to you and yours!
I'll be doing the turkey and stuffing this year, as it's just the four of us. I also do sweet potatoes, mashed potatoes, corn pudding, and of course real gravy! The MIL is bringing the green bean casserole, pumpkin pie and the wine. We eat the same traditional things every year, although the corn pudding has replaced plain old corn and cornbread we used to have a few years ago! I discovered the recipe on the internet and there was no turning back!
I am cooking this year. I am going to make the usual Turkey of course, and for the first time, I am going to take over making my Mom's cornbread dressing. Cross your fingers for me! Pecan and pumpkin pie, chocolate cake and homemade bread are also on my agenda. I am tired thinking about it! :-)
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. *~*
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!