Thanksgiving Recipes

11/14/2010 | me

[tsmith130]

This will be the 3rd annual Freeper Thanksgiving Recipes thread. We always get such great recipes and ideas for Turkey day. Take one and/or leave one.

[tsmith130]

I'll start with a Green Bean Casserole (No...not that one). We tried this for the first time last year and I thought it was really good.

Family Fresh Green Bean Casserole (Food Network)

Serves 6 - 8

Kosher salt
1 1/2 pounds fresh French green beans, ends trimmed
4 tablespoons butter, divided
2 tablespoons finely chopped Vidalia onion

4 ounces baby portobello mushrooms, cleaned and finely chopped (about 2 tablespoons)

2 tablespoons all-purpose flour
1 cup (8 ounces) sour cream
Freshly ground black pepper
1 1/2 cups corn cereal (recommended: Corn Flakes)
1/2 pound grated mozzarella cheese

Directions

Preheat the oven to 400 degrees F.

Bring a large pot of salted water to a boil over medium heat. Add the beans and cook for until just tender but still firm, about 5 to 7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking. Drain the beans and set aside.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and saute until translucent. Stir in the mushrooms, season with salt and pepper, to taste, and saute about 3 to 5 minutes. Add the flour and stir for another minute, to cook out the raw flour taste, and then whisk in the sour cream. Simmer for just a couple of minutes to bring the flavors together and taste for seasoning.

Cut the green beans into 2-inch pieces. Melt the remaining 2 tablespoons of butter in a small pan. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter. Toss to coat. Spread the green beans over the bottom of a 9-inch casserole dish. Pour all of the mushroom sauce mixture over the beans and top with the grated cheese. Sprinkle with the buttered cereal flakes and bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve.

[Carl LaFong]

I’ll chime in with the recipe for “Turkey Surprise” from Mystery Science Theater 3000:
“Cook Turkey at 200 degrees for one hour then rub it with a turtle”

[Shamrock-DW]

Pecan Pie

1 box brown sugar (your choice…light or dark)

2 tablespoons all-purpose flour

3 eggs

¾ cup melted butter ( 1 ½ sticks)

2 teaspoons vanilla

¾ cup milk

2 – 3 cups pecans ( as you like….)

Combine all ingredients….stir well. Pour into two unbaked pie shells.

Bake in 350o oven for 30 minutes or ‘til done. (Toothpick inserted into middle of the pie will come out clean.)

Recipe makes 2 pies.

[bareford101]

yum! thank you for sharing. This is such a good idea....

[ColdOne]

ping

[Taffini]

green bean casserole bump for the holiday

[illiac]

We tried this brined turkey for the first time last year, courtesy of the Food Network. Whole family raved about it.

Ingredients
1 (10 to 12-pound) turkey
Brine, recipe follows
4 tablespoons unsalted butter at room temperature
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
1 1/2 to 2 cups chicken or turkey stock, for basting
Turkey Broth:
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 large carrot, coarsely chopped
1 onion, coarsely chopped
1 large celery stalk, coarsely chopped
1 small bay leaf
3 cups turkey stock, chicken stock, or canned low-salt chicken broth
3 cups water
Gravy:
4 cups turkey broth
1 cup dry white wine
4 tablespoons unsalted butter
1/4 cup flour
Salt and freshly ground black pepper
Directions
Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.

Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.

Preheat the oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.

For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.

Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.

Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.

Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.

In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.

Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.

Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

[ErnBatavia]

I ain't a cook, so I'll just contribute one of the finer Rockwells....

[Shamrock-DW]

Sweet Potato Casserole

4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed (or just buy the crumbs)
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows

Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.
Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.

[mad_as_he$$]

First T’day recipe recommendation. Do not invite any people, including relatives, that have caused trouble in previous years.

Go to Safeway and buy the complete dinner for however many. Eat drink and be happy. Easy clean-up and the chef gets a break. Other than that do anything Alton Brown says to do.

[Prince of Space]

bfl.

[Padams]

Thanskgiving blessings for all!

Marking for later

[prisoner6]

Pinging for later. Thanks for posting! These threads have always proved helpful....well for me because I’m a messy gourmet.

[billorites]

For all our NPR listeners here...

Mama Stamberg's Cranberry Relish

2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar

2 tablespoons horseradish from a jar ("red is a bit milder than white")

Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.")

Add everything else and mix.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")

The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.")

Makes 1 1/2 pints.

- - - - - -

Don't knock it until you've tried it.

It's actually a 50 year old Craig Clairborne recipe.

[rightly_dividing]

recipe ping

[Bizzy Bugz]

I cook turkey breasts Either one or two. I brine them in water with i/2 to 2/3 cups of salt and half that amount of sugar for about four hours. (I use ziplock bags)
Then soak cheese cloth in melted butter and place it over the turkey. Cook 325 degrees until the meat reaches 165 degrees
As it cooks I baste with melted butter with some white wine in it.
Best turkey that I have ever eaten

[Randy Larsen]

Bump for new recipes!

[illiac]

From my grandmothers cooking recipies.... BRUSSELS SPROUTS WITH PROSCIUTTO AND LEEKS 16 servings 4 lbs Brussels sprouts, outer leaves removed, halved lengthwise 10 Tbs unsalted butter (1 1/4 sticks) 3 med. Leeks (white and pale green parts only), cut into 1/4 inch pieces 6 oz thinly sliced prosciutto, cut julienne salt and pepper Cook Brussels sprouts in large pot of boiling salted water until just tender, about 5 minutes. Drain. Refresh under cold water and drain again. (Can be prepared one day ahead. Wrap in kitchen towel and then plastic bag; refrigerate.) Melt butter in heavy large deep skillet over medium heat. Add leeks and saut� until softened, about 5 minutes. Add Brussels sprouts and saut� 5 minutes. Add prosciutto and toss to combine. Season with salt and pepper. Transfer to platter and serve.

[pugmama]

Cranberry Margaritas

1 1/4 cup cranberry juice
1/2 cup sugar
1 1/2 cup fresh frozen cranberries, rinsed
3/4 cup fresh squeezed lime juice
3/4 cup tequila
1/2 cup Grand Marnier
ice

Pour half of mixture in the blender and fill rest with ice. Blend. Repeat with second half of mixture. Makes minimum of two blender batches.

[Beagle8U]

I cook my turkey outside on a Weber type kettle grill and inject it with BBQ sauce.

I only use charcoal to get it going and use split hickory for most of the fuel.

Use whatever kind of BBQ sauce you like but inject it in the bird and baste the outside with it.

Grill over low coals for about 3 1/2-4 hrs for a 15 lb turkey.

Crisp outside, tender and juicy inside, and hickory smoked all the way through.