[gcruse]

Seattle, WA, U.S.A. – Jones Soda Co. (the “Company” or “Jones Soda”), announces today that it will introduce a new seasonal flavor in its popular Jones Soda line – Turkey & Gravy flavored beverage.

[ken5050]

Thanks for starting...these are always fun threads, every year..though the often seem to end up with two major debates...1) is free-range turkety worth the extra price, and 2) do you cook the stuffin iside or outside the bird?..( and please notice that I punted on the whole "stuffing/dressing" controversy....LOL)...myself..last year I brined the bird for the first time...and I used Coca Cola..it was awesome.....

[bmwcyle]

My favorite leftover

Sliced Turkey, Wheat Bread, Cranberries, Stuffing, Lettuce, and Mayo.

[rface]

Sweet Potato Bisquits

something I will do this time - looks good

[BunnySlippers]

Caldo Verde (Portuguese Kale Soup)
Soup Suppers
Arthur Schwartz

This is the traditional and world famous Portugese soup of dark green kale, potatoes and sausage. The quality of olive oil used here is all important – for the authentic taste,it should be Iberian oil.

4 large potatoes (2 pounds) peeled and cut into ¼” rounds
1 ½ tsp. Sea salt
8 cups water
¼ cup olive oil
¼ tsp freshly ground black pepper
6 ounces chorizo or linguica
½ pound kale, washed, stemmed and very, very finely shredded (about 4 cups)

1. In a 4 to 6 quart pot, combine the potatoes, salt and water. Bring to the boil, adjust the heat ans simmer, uncovered, until the potatoes are mashable, about 15 minutes.

2. With a slotted spoon, transfer the potatoes to a bowl. Leave the cooking water in the pot. With a potato masher or fork, mash the potatoes coarsely or into a puree, as your taste dictates, then return them to the pot. (Alternatively, if you have an imersion blender, puree the potatoes in the pot. Or simply break up the potatoes with a spoon).

3. Stir in the olive oil and pepper.

4. Bring the soup back to a simmer over medium heat.

5. Prick the sausages in a few places, add them to the pot, and simmer for 15 minutes.

6. With tongs, remove the sausages and slice them about ¼ inch thick. Reserve.

7. Add the kale to the simmer soup. Boil uncovered for 3 to 4 minutes. 8. Remove from the heat and add the sliced sausage.

9. Serve hot in flat bowls.

[Labyrinthos]

One of the big traditions in my house is watching the Detroit Lions not only lose, but to play the game at a level that falls somewhere between high school and Division III college ball.

[hispanarepublicana]

Turkey with the left wing removed. Bush's Beans. Dole Fruit Salad.

[EagleMamaMT]

Bump.

[codercpc]

bump for later reading, and planning:}

[Ol' Sox]

Thanks for starting this thread, Stainless!

I leave the Fried Turkey to my brother-in-law who has adopted and claimed it as "His" method. As for myself, I like brining because of the osmosis involved. I love the word - say it with me - OZZ-moohhhh-sis! Thanks!

I've tried various brines - high sugar content, spicy, fruit based - and I've got to say that they all have their merit, both flavor-wise and juicy-bird-wise. My personal favorite is an apple juice and brown sugar blend. But! please don't wait until Thanksgiving before trying them out. Experiment on a chicken before committing your feast to an unknown, untried brine.

Horseradish Mashed Potatoes
These are kickin'!
Boil your taters as usual. Mash with butter, half-and-half, salt, pepper and two heaping tablespoons of horseradish for each 5 lbs. of taters. My family likes more than this but we're crazy, so don't take our word for it.

[Lijahsbubbe]

We like to read Deuteronomy 8: 10-19.

(8:10)When you have eaten and are satisfied, you shall bless the Lord your God for the good land which he has given you.


(8:17,18)Otherwise, you may say in your heart, 'my power and the strength of my hand made me this wealth.'

But you shall remember the Lord your God, for it is He who is giving you power to make wealth, that He may confirm His covenant which He swore to your fathers, as it is this day.

[Lady Jag]

How To Cook A Turkey  

A Roast Turkey Recipe for Non Cooks

10-15 pound turkey
1/4 cup melted butter
1/4 cup stuffing
1/2 cup unpopped popcorn
salt and pepper to taste
1. Baste turkey with butter, salt and pepper.
2. Mix together remaining butter, stuffing and popcorn.
3. Stuff turkey with stuffing mixture.
4. Put in oven and bake at 350F.
5. When turkey's ass flies across the room, the turkey is done!

[Treebeard]

Thanksgiving was the holiday when my mom would come down and spend about a month with us. On the day before, she'd send me to the store with a huge shopping list, her legs wouldn't work well enough for her to go anymore, and I'd endure the crowds, etc, to get all the stuff.

It was a high point of her year, so she said, to sit down at the dining table and, with the help of my two daughters, make an apple pie, the old fashioned way, including the crust. She'd alternate between the table and the kitchen supervising what I was doing.

When it came time to assemble the pie, it had to be left exactly as the girls made it. I was not allowed to straighten, tweak, spice, taste, or in any other fashion alter what the girls had done. Keep in mind that when I was a kid, her pies were perfect, but this was her granddaughter's pie and no daddy interference was brooked.

The pie most generally came out wonderfully, and the girls were convinced they did most of the work. Mom showed them how to roll out a crust, and flute the edges, then either lattice the top or put on a top crust and draw designs in it.

Mom died in March, 2002, and this will be Thanksgiving #2 without her at that table. The girls still insist we make the pie, though, and although my heart isn't in it, I'm going to do my best. Last year, the youngest girl, a creature of pure heart, brought Mom's cane out and hung it on the back of the chair where she sat to supervise the great pie bake and said "maybe that will make you feel a little better."

The kitchen will look like a tornado made of flour went through it after I make pie crusts, and I'll eat more Granny Smith apples than I put in the pie, but, hopefully, someday, my girls will sit down with their kids around a table somewhere and say "My Nana taught me how to do this..."

[subterfuge]

Subterfuge's tradition on T-Day includes taking the whole week off and playing several rounds of golf.

[pro libertate]

Good thread. Thanksgiving in my house usually isn't complete without a spinach/red pepper/red onion salad w/honey glazed pecans, Cornbread & Andouille Dressing, Carmelized Cipollini Onions, and a brined Turkey with gravy that includes a healthy dose of Spanish brandy.

This year were having a cured ham from Kentucky (live in wine country, CA) instead of turkey, but I'll fight for my dressing and onions.

This dinner usually included at least one good bottle of Burgundy, but not this year. We'll be having a Scherrer Winery Fort Ross Vineyard Pinot Noir, a Cuvasion Estate Pinot Noir, and a Mason Sauvigon Blanc. I'm not big on sweets, so I'll be enjoying some Wallace single malt liquer (don't look for it here-it's not sold in the US) instead.

[BibChr]

Here are my two main Thanksgiving traditions.

1. I don't call it "Turkey Day"

2. I give thanks to God — as, on any given day of life under the grace of God in Jesus Christ I have more for which to give thanks than I begin to touch on.

Dan

[GeekDejure]

1. Loosen your belt.

2. Stuff your face with food.

3. Sleep soundly.

4. Dream about FreeRepublic.com ;-))

.

[dix]

Any recipes that will work for the Adkins diet ?

[fortunecookie]

Great idea!

Cornbread stuffing

Prepare 3 pkgs JIFFY brand corn bread or your favorite homemade, enough for a 9x13 pan. Cool, break or cut into cubes and allow to dry out a bit. This can be down a day or so in advance.

Saute 1lb of breakfast type sausage - ie Jimmy Dean - save a bit of the fat. (The sage and/or fennel spiced works well.)

Saute with butter and tsp sausage drippings and s&p the following:

1 large onion, chopped

2-3 stalks celery, chopped small

1 lb sliced mushrooms

2-3 apples, cubed

Add spices to saute as follows:

1 tsp sage

s& p to taste

dash nutmeg

In very large bowl, combine cornbread with sauteed items and 3 tbs chopped fresh parsley (or 1 tbs dried).

Optional - Toasted, chopped walnut or pecans, about a cup can be added at this time.

Moisten with 1 can chicken broth (12-15 oz - I use low sodium) and 1 bottle (12 oz) apple juice.

Combine, careful not to break up cornbread too much.

Bake at 350 in a well buttered 9x13 baking pan for an hour or until desired doneness. (Whether you like it moist or bone-dry) Cover with foil after 30 min if top is browning too much. Enjoy!

A nice table idea:

A simple table runner of neutral colored fabric (see remnants at dept store) stenciled with vines or autumn veggies.

Another favorite:

Trim bottom of small squashes or tiny pumpkins and hollow out. Place small votive candles inside.

Larger or taller ones can house small bouquets of autumn flowers, trimmed to fit.

A large bouquet of autumn flowers is a must.

Cranberry jello

Boil package of cranberries (picked over) until they pop. Drain and save 1 cup of liquid.

Open and drain, reserving liquid, 2 small or 1 large can mandarin oranges.

Toast in dry pan 1 cup chopped walnuts or pecans - must be watched carefully, they toast quickly and burn even faster!

Prepare 1 large package of raspberry jello (or your favorite red jello) as directed but use reserved cranberry water (mixed with regular water as needed for measurement) for 'hot' jello step, and use reserved mandarin orange liquid (water mixed in as needed) for 'cold' jello step.

Fold in cranberries, oranges, optional nuts, and 1 cup mini marshmallows.

Use decorative mold if available and chill well. Unmold and serve. Can be made ahead.

Happy Thanksgiving!!

[cuz_it_aint_their_money]

My Favorite Smashed Spuds
Warning: Not for the diet conscious!

Prepare the day before.
Peal and Cube, 5 pounds of Red Spuds.
Put spuds into salted cold water.
Bring water to boil and cook till spuds are fork tender.
Drain well and Rice the spuds. (That is, run the spuds through a potato ricer.)
While still hot, mix in 2 sticks of Butter (Yep, a full half pound of Butter)
After the butter is melted and well incorporated, mix in one 8oz brick of softened Philadelphia Cream Cheese.
After the Cream Cheese has been incorporated, mix in a large container of Sour Cream. (I use “Hell-Of-A-Good” brand)
When this has all been mixed well, if spuds are still too stiff, mix in a little milk.
When spuds are to the consistence of your liking, then fold in one to two cups of shredded sharp cheddar cheese.
Salt and pepper to taste, and pour mixture into a covered oven safe baking dish. Refrigerate overnight.
Then one hour before you sit down to your feast, dot the top of the spuds with another stick of butter cut into slices and then re-heat in a 350 degree oven till piping hot.
Enjoy! (Hey, I did warn you this was not for the diet conscious!)