[Jamestown1630]

I hope you’re all having fun with the little ghosties and ghoulies tonight, and looking forward to a great election, and a very Happy Holiday Season. We have a lot to be thankful for.

Please post your favorite Thanksgiving recipes, traditions, memories!

-JT

[mylife]

I grew up darn near in Canada, but we always had this as a side dish..

https://www.geniuskitchen.com/recipe/moms-oyster-casserole-242628

[Liz]

A variation on the popular "tots".....but healthier.

SWEET POTATO TOTS / CHIPOTLE MAYO DIP

ING • large sweet potato, peeled •1 egg •¼ cup flour •¼ teaspoon sea salt
•¼ teaspoon paprika •¼ teaspoon garlic powder •3 cups peanut oil, for deep frying

METHOD Fork/combine par-boiled shredded potato and egg. Add combined flour, salt, paprika, gar/powder; stir to combine.
Form inch balls. Batch-fry in 375 deg oil, do not overcrowd pan. Fry 3 min, then lift out to drain. Sprinkle w/ K/s.
Repeat with rest; let oil come back to temp between batches. Can bake 400 deg 30 min.

SERVE hot w/ chipotle mayo

[metmom]

A question.

I am looking for cooking twine.

I saw some at Bed Bath and Beyond but it was made in China.

No thanks. God knows what’s in it and I don’t want to contaminate my food.

Anyone know of any that’s made in the USA?

[kalee]

We ALWAYS have peanut soup for Thanksgiving. The recipe is one I tweaked over many years and everyone expects it as a first course. I’ll share the recipe tomorrow, it’s on my laptop and I’m on my tablet.

[stylecouncilor]

Thank you! I love Chef John at Food Wishes. Haven’t been let down by a recipe of his yet!

[EnquiringMind]

That is such a beautiful painting! Thank you for including it. I can’t wait to read this thread!!!

[miss marmelstein]

I’ll come up with something but we are moving during early to mid-November and I think this year we will be doing Thanksgiving in a restaurant. If our stuff doesn’t arrive on time, we may be doing it at a fast food joint because all my decent clothes are packed away!!

[MomwithHope]

Hello everyone! How nice to see this thread, we do have so much to be thankful for this year. We love the dry brine and have been doing it every year for between 15 and 20 years. Always with a fresh bird, even though the bird gets smaller every year. We keep it simple on the side dishes, roast garlic mashed potatoes, gravy, green bean casserole, small amount of stuffing baked outside the bird. Plus one naked plain red yam for me. We like the leftovers for turkey pot pie and turkey soup. It’s been just the 2 of us the last few years. When the leftovers seem too much I get my foodsaver out and vacuum seal a whole leftover meal for 2 in one bag, a little of everything. It works GREAT. Gravy at the bottom of the bag. I’ll enjoy this thread a lot. Best wishes to you all.

[Bellflower]

Ping

[pugmama]

Hello to all. I think I will be selecting recipes from this site. There are many really appealing recipes.

https://www.foodandwine.com/slideshows/global-thanksgiving#1

[pugmama]

This was very popular when I made it for a dinner:

https://www.foodandwine.com/recipes/roasted-butternut-squash-spiced-pecans

[pugmama]

This menu looks fabulous as well. May do this for Christmas. I love Melissa Clark’s recipes.
NYT is charging again to access their recipe base.
Hope this will open:

https://cooking.nytimes.com/68861692-nyt-cooking/12701445-melissa-clarks-thanksgiving-menu?action=click&module=Collection%20Page%20Collection%20Card&region=Collection%20Page%20Recirculation&pgType=collection&rank=1

[pugmama]

Came across this as I was researching recipes.

https://www.nytimes.com/2018/04/02/dining/mario-batali-sexual-harassment.html

[Yaelle]

He All your stuff looks yummy. Russ Parsons, I loved reading his food articles in the LA Times, and one day his article was about a little hole in the wall Scandinavian pastry-specializing restaurant in his hood that he could walk to. By his description I could tell it was the little Scandinavian pastry restaurant that I COULD WALK TO, so I found it cool to live in Russ Parsons’ neighborhood. Never knew his dry brining technique. I am so used to my wet brining. Since I brine way before thanksgiving and sometimes even roast the bird the day before, it’s ok to have the huge pot filled with water and bird in the fridge. Lol.

Here is mine and the brine makes a juicy, delicious bird. I really haven’t tasted anything better ever. It’s not really mine; it’s Melinda Lee’s, but I’ve been using it for so many years, she really has to share it.

http://www.melindalee.com/recipes/turkey-basicsincluding-the-ultimate-brine/

I brine it for 24 and leave it to dry in the empty pot (in fridge of course) for another 24. It will need foil tenting soon when roasting because the sweet juice and brown sugar in the brine will cause the skin to burn if you don’t.

[pugmama]

I love this site. It has so many great recipes:

http://www.pbs.org/food/occasion/thanksgiving/

[pugmama]

Wow-this is going back in time. I made so many of his recipes!
https://www.tastecooking.com/before-guy-there-was-graham/?fbclid=IwAR2ZGdWxRxshfYF6kxgxW-utvvKO1xP0WyI0zcEqKJ7hYTC2OybXPJADRi8

[Oshkalaboomboom]

I posted an article on butter types and when to use them for baking in a completely unrelated thread and one of your list members copied it over to here. Here is another guide from the same company I thought you might find useful

King Arthur Flour Thanksgiving Baking Guide

[pugmama]

Got my Cooking Light today and it said on the cover it was the last issue. Another one bites the dust!

[pugmama]

I love this magazine. Great recipes here for the holidays:

https://gardenandgun.com/collection/thanksgiving-favorites/?utm_source=newsletter&utm_medium=newsletter&utm_campaign=NOVEMBER2018_newsletter_SPON111518