Another of those dreaded Thanksgiving Recipe Threads

CookingWithCarlo.com ^ | 11/11/2004 | Carlo3b, A PROUD AMERICAN

[StarFan]

Frankly, I'm having a hard time reading your first recipe through tears as you've resurrected such wonderful memories of my Italian upbringing.

Never thought to use a clothes line to hang pasta as broom handles and poles, balanced on chairs, did the trick. When I purchased a pasta rack, I was ridiculed for foolishly spending money on something that would probably gather dust in short order. This thick headed Italian learned that my Gramps was the only one with the patience to hang individual fettucine noodles, while lasagna noodles were best dried on poles. Since his death, it's primarily used as a shelf in the pantry ... gathering dust.

Trying to do as much as I can before the big day and wonder if I made an error stuffing and freezing uncooked mushrooms yesterday. Should they have been baked first?

[truthkeeper]

I loved your holiday memories. Boy, can I relate...I remember stirring that polenta until I thought my arm would fall off!

[ProudVet77]

There's a PBS cooking show called "America's Test Kitchen", and they did just that last year. Would love to try it.
BTW - That cooking show is probably the best on non-cable TV.

[cblue55]

Corny? No way! You've just planned my Thanksgiving Dinner for me ! Your recipe for turkey is the clearest, step-by-step directions I've ever seen. Now I won't have to feel uncertain about how I'm doing! Happy Thanksgiving!

[mrs tiggywinkle]

Please know you're always welcome...if you're up this way (Sacramento). I cook good groceries. ;o)

[mrs tiggywinkle]

That recipe IS great! Big time yummies.

[arizonarachel]

Dump cake is so good! And easy for my "baking-impared" friends. Good post! :-)

[hattend]

Dreaded thread? I look forward this thread all year long...LOL.

BTTT

[Dr. Eckleburg]

Thanks for all your hard work on this thread which I've come to look forward to every year. We have so much to be thankful for this November. 8~)

[Dr. Eckleburg]

Someone on FR recently told me they use torn-up White Castle Hamburgers for their turkey stuffing.

Sounds good to me. 8~)

[saurus]

Change in Plans: Martha Stewart will not be dining with us this Thanksgiving.

I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes:

Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect.

Once inside, our guests will note that the entry hall is not decorated with the swags of Indian corn and fall foliage I had planned to make. Instead, I've gotten the kids involved in the decorating by having them track in colorful autumn leaves from the front yard. The mud was their idea.

The dining table will not be covered with expensive linens, fancy china, or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas.

Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey.

We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline.

Please remember that most of these comments were made at 5:00 a.m. upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying.

We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method.

We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door.

Now, I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win.

When I do, we will eat. I would like to take this opportunity to remind my young diners that "passing the rolls" is not a football play. Nor is it a request to bean your sister in the head with warm tasty bread. Oh, and one reminder for the adults: For the duration of the meal, and especially while in the presence of young diners, we will refer to the giblet gravy by its lesser-known name: Cheese Sauce. If a young diner questions you regarding the origins or type of Cheese Sauce, plead ignorance. Cheese Sauce stains.

Before I forget, there is one last change. Instead of offering a choice among 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice; take it or leave it.

[TXLady]

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[TXLady]

Love your stories! Carlo you are a Great American!

[djf]

Yum!

I don't make pumpkin pie.

I make acorn squash pie. Basically the same recipe, use a graham cracker crust, pumkin pie seasoning, cook the acorn squash, scoop them out, blend in some egg white & cinnamon, into the crust then into the oven!

Cook till it starts turning golden.

Good served w/ fresh whipped cream or ice cream!

YUM Again!

[xone]

bump

[Flamenco Lady]

Bump

[Dems_R_Losers]

My crowd-pleasing Southern style dressing recipe - demanded even by my yuppie gourmand sister-in-law and husband when we went to their house for Thanksgiving last year. It's a variation of the recipe in Martha Stewart's "Entertaining" book - I use almost all of her Thanksgiving recipes and they are fantastic. My family talks about this dressing all year long. This recipe makes a lot - I bake it in a large oblong cake pan. You might want to halve the recipe if you have a smaller family or don't want lots of leftover dressing. If you use it to stuff the turkey, do not add the broth, but add some to the remaining dressing and bake in a pan.

1 recipe cornbread, made the day before and cut into cubes
1 cup chopped onion
1 cup chopped celery
1 cup chopped pecans (if you have the time to toast them first, it is extra good, but if not, it is still good1)
2 Granny Smith apples, peeled and chopped
1 lb. mild pork sausage, cooked and well drained
1 clove garlic, chopped
1/2 cup butter
3 eggs, beaten
2 Tablespoons dried herbs (I use a mix of thyme, rosemary, sage, marjoram, and little white pepper)
1-2 cups chicken broth, heated (I use Swanson's low-sodium broth that comes in the box - Gourmet magazine just rated it the best.)

Saute the garlic, onion, and celery until onions are wilted. Add the apples and cook until apples are slightly softened. Combine with other ingredients except broth. (Stop here if you are stuffing the turkey.) Add just enough broth to moisten the mixture. Put into pan and bake at 350 degrees for 30-45 minutes.

Yummmmmm!!!!

[austingirl]

The recipes sound great. Thanks.