Posted on 11/17/2005 9:19:47 AM PST by carlo3b
Go for it, I love your attitude.. Let us know how it turned out!.. :)
I'll throw another potato in the pot!.. LOLOL
We used to go to a place here in Atlanta called
Mammy's Shanty and they had Rosin baked potatoes
probably some of the best eating you'll ever find.
My best to you and yours this day of Thanksgiving.
What I miss the most from my childhood was my grandmother
and my mother baking christmas cookies, hundreds of them
of all kinds. My grand mother is gone now and mom just
doesn't care to bake, have tried to get her, my sister,
and my niece to bake some of the old recipes so my nephew
who's five can have those memories.....we'll see.
Nothing like uncooked cookie dough eaten out of the bowl.
Ho, HO , HO!
I love Gut Gravy but no one around here will eat it.
Dessert this year will be Chocolate Brownie Cheesecake
I agree with you, the stuffing is about the most memorable part of the meal.
Happy Thanksgiving, Chef Carlo. Thanks for sharing your recipes with us and for keeping me on your ping list. :-)
Unbelievable! This post has it all. I can't think of anything that a Thanksgiving dinner might include that isn't here in spades. Thank You Carlo3b. Not telling which appear to be my favorites. Not 'till I work them out. ;^)
I love food threads! Please add me.
We toss the heels, and any other bread that goes stale, into the freezer throughout the year. It comes out for stuffing, and not just at holidays.
I would've voted for the runner-up!
Same here, with the FRESH CRANBERRY ORANGE SAUCE at #2...LOTS of relish; the turkey is #3.
Of course, when possible, that is WILD turkey for the holidays.
Store boughts get cooked a few other times throughout the year. (I'm a dark meat man; I HATE the way they have perverted the "dark" meat on tame birds! Anymore, it is just 'light' and 'lighter'.) It is a great excuse for stuffing and cranberry relish. BTW, try adding some chopped walnuts to the cranberry-orange.
Wow, this is great. Thanks Carlo.
Aren't you in South Dakota? For some reason it is in my mind that you are.
We have a definite over-population problem with our wild turkeys here. I killed and dressed two of them today for our dinner on Thursday. (PETA, forgive me.) Lots of really good dark meat on them. To satisfy the white meat lovers in our family I will will cook a store bought turkey breast.
Broncos will beat Dallas. What a great day!
Carlo sweetie, you wouldn't happen to have that recipe for Fancy-Schmancy Corn Casserole handy, wouldja?? Please please please????
Yes, SD. Hot Springs. We have at least three separate flocks on the ranch, maybe four.
They breed beyond all reason. Run all over in town, too.
For your creme brulee, I suggest you get one of those little propane torches they sell at some of the gourmet kitchen shops. Also good for putting some "brown" on turkey and chickens. They are really a neat thing to have.
Thanks much!
I think we may have visited during the Thune campaign. I'm getting old and forget more than I remember. We live right behind Bear Country and the wild turkeys are taking over. Not to mention a mountain lion or two.
Happy Thanksgiving!
WooHoo recipes!
Hoping I'm always on your ping list! Thanks for the post -- I read recipe books like novels and your post makes for great reading and a delicious menu!
Ummmmm...THUNE!
Yeah, we met then, at least on line if not otherwise.
Happy Thanksgiving back to you.
I got a propane torch just for the brulee. Now if I don't burn the kitchen down...
Momma used to say that some folks were as full of cr@p as a Christmas turkey. I never understood why she would say that until I asked her how to make stuffing. Essentially, stuffing is a bunch of cr@p in a pan. You can put almost anything in it you want.
The real key to good stuffing is that it should be runny when it goes into the oven. Stick your hands down in it. When you lift them out, the stuffing should run through your fingers like mud. If it starts out dry, it will end up dry. You can always cook it a bit longer if it's too moist, but you can't add moisture to it.
Momma (and mine) basic stuffing goes like this. (BTW, I use a big pan 'cause my family likes stuffing. I use one of those big aluminium pans about 14 x 18 x 6 inches. If the whole family is there, I may just use an aluminum broiler pan)
- Cook up enough corn bread to fill your pan about half full when crumbled. Add a little dry white bread if you like. Not necessary, but some folks think it is.
- Crack a few eggs into it. Maybe three or four for a big pan. Don't worry about the yokes, they'll break up when you mix it up later.
- Add a couple of cans of chicken broth and two or three cans of cream of whatever. (cream of chicken, mushroom, onion, whatever sounds good to you, I don't think I'd use cream of broccoli but that's up to you)
That's the basic recipe. Cornbread, broth, eggs, cream of whatever soup. After that, it's personal taste. You could:
- Add some celery, diced onions, what ever you want. Mushrooms work too. You can saute 'em if you like. I usually don't bother, they'll cook enough later. I like to add red or yellow peppers. Never green.
- A can of whole kernel corn and/or some chopped waterchestnuts will give a nice crunch. Some like 'em, some don't. Chopped nuts work too.
- Fry up some pork sausage, at least a pound, maybe two. crumble it in. (if you use sage sausage, you might wish to skip the sage spice). I like the hot sausage myself.
- Spices. Pepper, salt, sage, thyme, or just use poultry seasoning. What ever you feel like.
- Throw in some oysters if you like.
- By this time your pan should be getting pretty full, if not, add some more stuff.
Now stick your hands down into. Stir all that stuff up. Let it run through your fingers. Have fun, like making mud pies. When it has the consistency of mud, it's ready to bake. If it's too thin, add some cornbread or more stuff. If it's too dry, add some more whatever soup.
Put it in a 350-375 oven. After about an hour, check it with a tooth pick. If the tooth pick comes out clean, it's ready.
Making stuffing is easy. Just remember what Momma said about some folks, whatever you feel like put it in (within reason, of course) and make sure it's like mud when it goes in the oven.
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