Posted on 10/31/2022 2:12:02 PM PDT by Jamestown1630
I think I’ve posted the Russ Parsons/Judy Bird dry brining technique for turkey every year since I found it. It makes the best turkey we’ve had, and is a lot easier than the wet brine. A recent change I’ve noticed is that they now advise that you can even begin this while your turkey is still frozen and thawing:
https://food52.com/recipes/15069-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird
*************************************
My favorite recipe for cranberry sauce comes from Tasha Tudor. It’s very simple but makes quite a lot if there aren’t many in your crew who like it. I usually halve the recipe and do it in a smaller mold:
Tasha Tudor’s Cranberry Sauce (from ‘The Tasha Tudor Cookbook’)
2 lbs. fresh cranberries, washed and picked overnight
2 cups cold water (more or less)
2 lbs. Sugar
Place cranberries in a large saucepan with enough cold water to cover when they are pressed down. Add the sugar. Bring to a simmer, and skim off the foam occasionally. Cook the cranberries until their juice jells when it is dropped on a cold plate. Pour into a mold and chill overnight.
To remove the sauce from the mold, gently run a paring knife around the edge, dip the mold in hot water for a moment, and invert it onto a platter to serve.
*****************************************
I’ve often made this sweet potato ‘souffle’, but when I took it to a large potluck I learned that some people really dislike raisins. I personally think the raisins make this recipe, but you can certainly leave them out, and you can leave off the marshmallow topping, too.
I usually don’t bother making this as a genuine souffle, but mix everything together in a ‘sturdy’ souffle.
Sweet Potato Souffle
Prepare 2 cups of mashed sweet potatoes: Boil potatoes in their skins until done; remove skins and mash.
Preheat oven to 350.
Scald: 1 C. milk
Add: ½ C. sugar, 1 tsp. salt, 3 T. butter, 1 tsp. nutmeg, and the potatoes. Beat until fluffy.
Separate 2 eggs. Beat yolks and add to the potato mixture. Add: ½ C. raisins, and stir in well.
Beat the 2 egg whites until stiff, and fold into 1st. mixture. Pour into greased baking dish.
Bake at 350 for 50 to 60 minutes, or until knife comes out clean. When done, top with marshmallows and brown briefly under broiler.
(Usually I make the potatoes the night before.)
****************************************
I like the now traditional string bean casserole, but lots of people don’t. I found a more elegant recipe at the Kevin Lee Jacobs website that some might prefer; this one uses a Swiss cheese (Mornay) sauce:
https://www.agardenforthehouse.com/green-bean-gratin/
*********************************************
My Grandmother made a great navy bean soup – I think she used a ham bone, and the dregs from a baked ham. My husband also makes a good one using ham hocks. I was craving something like this, and decided to try the famous Senate Bean Soup, which has been served continuously in the U.S. Senate cafeteria for over a century.
There are a couple of stories and recipes attached to this tradition, and you can read about them here:
https://www.senate.gov/about/traditions-symbols/senate-bean-soup.htm
I chose the recipe without mashed potatoes, which is the one that is served now and has been for many years. I soaked my beans overnight, and used chicken broth instead of water; and I did add, at the end, some instant mashed potato flakes mixed into the broth, to thicken. (I think I learned that trick from Jacques Pepin, and I appreciated it because I don’t like chunks of potato, which are often added in recipes for soups and chowders.)
This is a very ‘plain’ recipe, and you can play with it any way that you like. It would benefit from some bay and other herbs; and the recipe is easily halved:
The Famous Senate Restaurant Bean Soup Recipe
2 pounds [0.91 kg] dried navy beans
four US quarts hot water
1 and ½ pounds smoked ham hocks
1 onion, chopped
2 tablespoons butter
salt and pepper to taste
Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool.
Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8.
-JT
My husband is a fan of roasted Brussel sprouts, and he would like the bacon addition.
Have been dry brining our turkeys for over 20 years. The only way.
It certainly works very well for us. The breast meat comes out so tender, never dry.
I imagine you can also spice up your salt with additions, but we haven’t tried that.
JT many many thanks for such a great contribution, it has been much appreciated. I hope someone can keep it going. I keep running into more and more people who never learned to cook from scratch or garden. These threads have been very worthwhile.
Besides the bacon, add flake parmesan and a drizzle of balsamic vinegar.
Hubby always adds some chopped fresh poultry herbs.
Thanks for keeping the thread going.
Thanks for doing the thread - I’ve enjoyed it, especially the yummy food pics.
I’ll have to remember that.
Thanks.
I’ll either spatch a chicken on the grill or make me some bean and cheese tortillas,or I am not above a fancy pband j
add orange to yer cranberry
hint on bean soup/pea and ham soup...
a dash of dry sherry
Good idea.
Certainly disappointed to see you go. The job of continuing
this monthly thread could not have been ‘a breeze’ what with
The Won in the cushy chair, followed by MAGA and finding
the people spending more personal time involved in politics. Thanks for the time spent. It is very much appreciated.
Hopefully an “Under New Management” sign will be hung with
speed. Over the years many delicious recipes, of all types,
have been shared here.
Cheers to you!
I’m pretty much a late comer to the ping list, but have enjoyed this immensely, thanks to your dedication!
I always used to brine my turkey, but amazingly, my son has taken over the turkey duties. He smokes them for us, so for the last 3 or 4 years, my Thanksgiving duties have been tailored down. It’s so nice to let go of some of the responsibilities! Hurray for having kids that grow up and take over!
They still want my apple pie and my gravy!
LOL! How do you make a P-B-J ‘fancy’?
Dare you ask!
Raisins, apples, cheese. Fry it. Yes, fry it in real butter! Yum! Grill it.
Peanut butter goes anywhere!
I forgot to add bacon! Oh yeah!
That green bean casserole looks so good. I’ve always wanted to make the Senate bean soup. When I do it will be in your honor😊
I am so very sad you will be leaving this thread. You have made it such a warm, cozy place. I have learned so much & I truly enjoy the break from politics. I can’t imagine the energy you have put in to keep this thread so interesting. A lot I know. Thank you for everything! Now I’m going to go cry.
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.