Another of those dreaded Thanksgiving Recipe Threads

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

[southernnorthcarolina]

Mashed potatoes à la southernnorthcarolina

An authentic family recipe, repeated at Thanksgiving (always) and Christmas (usually) for the last two decades or so. southernnorthcarolina, the undersigned, is no cook. His duties for holiday feasts are limited to the selection of wine (usually a red Zin or a Pinot Noir, American of course; southernnorthcarolina does not recognize white or pink wines as authentic, but I digress), and the preparation of the mashed potatoes which accompany the turkey.

Have Someone Else (usually a gullible child) peel, and boil in salted water, to which a quartered onion and maybe a bay leaf has been added, several pounds of potatoes until fork-tender.

As the potatoes near the end of their cooking, have Someone Else melt too much unsalted butter, to which too much cream and/or sour cream should be added, and heated to just below boiling. More of this mixture should be prepared than you can imagine you'll need. It's a good idea to invite your cardiologist to the meal, just so he or she will be close at hand, if you get my drift.

Have Someone Else remove and discard the onion and bay leaf from the potatoes, and drain the potatoes well.

Have Someone Else locate and plug in the electric beaters, within working distance of the cooktop.

Enter the kitchen to great fanfare, and commence to slowly add the butter/cream/sour cream mixture to the potatoes, while beating them over a very low flame. Continue to beat, scrape the sides of the pot, and add the artery-clogging liquid until the appropriate texture is reached. Add quite a lot of fresh-ground pepper, and (optionally) finely chopped fresh chives and/or parsley.

Ideally, the operation should be timed so as to conclude as Someone Else is slicing the bird, because mashed potatoes don't keep well.

[repinwi]

I too like brining my poultry.

For those interested it's: 1 cup of Kosher Salt to 1 gallon of water.

Make sure you mix enough solution to cover the bird. I use a HUGE soup pot, (a clean bucket would be good too, LOL) Let it sit for at least 24 hours. You can also add onion, garlic, etc....for more flavor.

BE SURE TO RINSE REAL GOOD BEFORE BAKING.

Most people think that it will taste salty, but on the contrary, it makes for the most tender, moist and tasty fowl that I've ever eaten!

I not only do this with turkey, but with chicken year around. Please give it a try....you will never eat a bird without brining first.

[mjtobias]

Thanks, Carlo.

Will try those panelle tomorrow to bring to my aunt on Sunday.

Had tried another recipe from the net, but mucked up the first time. Retried a one-cup dosage today with no problems. The trick is to whip constantly while adding the flour to the cold water and while cooking the mixture, and to shape the mixture into panelle while the mixture is still hot, or they will crumble into pieces while frying. Another thing I found helpful, in order to avoid lumps while cooking, is to use a metal sheet underneath the pot; I used a cut-out bottom from a large tin can.

The addition of the baking power is novel to me, but it makes sense. May also experiment with the addition of an egg yolk to the recipe to give coherence to the panelle.

Again, thanks and Happy Thanksgiving to you and your loved ones.

PS: continue keeping those family traditions alive. Have you considered writing a cooking book?

[angelanddevil2]

Oh, man!. I will be moving during Thanksgiving, and there will be no refrigerator; there will be though hundreds of boxes and packages. I have already decided to buy dinner done and bring it home.

[mjtobias]

I would slice the mushrooms and saute them in a pan with a sprinkle of black peppers. Use little oil and moderate heat to extract the water out of the mushrooms. If you love garlic, you can add 2-3 pieces of crushed garlic.

[JLO]

Thanks for your thread again this year!

[firewalk]

.

[StarFan]

Unfortunately I stuffed them first before freezing them and shudder to think my efforts might be in vein.

[JockoManning]

thanks carlo.

thanksgiving recipe thread bookmark

Mrs. JManning

[mjtobias]

LOL!

I misunderstood your post at #201. I thought you meant whether you should cook the mushrooms before using them as stuffing for the turkey.

And, I may still be misunderstanding your post.

I gather you wanted to make stuffed baked mushrooms. I don't see why you would want to freeze them, unless you bought them ahead of the meal. Unfreeze them! Stuff them, and stick them in the oven. When is dinner time? I'm not far from Central Ave. :)

Good luck.

[varina davis]

My dad usually cooked most of our Southern style Thanksgiving dinners and was always fond of rutabagas. Here is a recipe that root veggie lovers will like:

RUTABAGA-TURNIP-POTATO GRATIN

2 teaspoons butter

5 Yukon Gold potatoes, peeled and sliced

2 large turnips, peeled and sliced

2 large yellow rutabaga, peeled and sliced

2 cups heavy cream

4 sage leaves

1/2 cup Parmesan cheese or Gruyere cheese -- grated

Salt and pepper to taste

Preheat the oven to 375 degrees. Butter a gratin dish, and arrange layers of potatoes, then turnips and then rutabagas, seasoning between each layer with salt and pepper, and continuing until you reach the top of the gratin dish. Heat the cream with the sage leaves, and pour over vegetables. Cover with grated cheese and bake for 40-50 minutes, until vegetables are softened. Test with a fork or skewer for doneness.

[radu]

Another of those dreaded Thanksgiving Recipe Threads

My foot! LOL!!
Love your recipes, which is why I bookmarked your site long ago. :-)
I always look forward to seeing what new goodies you'll come up with.
*HUG*

[katdawg]

Thanks! Might try making the sweet potato casserole!
:)

[kcvl]

Apple and Onion Stuffin' Muffins

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 stick butter, softened
1 fresh bay leaf, available in produce department
4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium to large yellow skinned onion, chopped
3 McIntosh apples, quartered and chopped
Salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed stuffing mix (recommended: Pepperidge Farm)
2 to 3 cups chicken stock, available in paper containers on the soup aisle


Preheat oven to 375 degrees F.
Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.

Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.

Makes 12 muffins.

[kcvl]

Pumpkin Gingerbread Trifle

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Makes 20 servings.

[ChefKeith]

How NOT to fry a Turkey!

Warning- long video/download if on dial-up

[ladyinred]

Oh, that gingerbread pumpkin trifle sounds so yummy! I love anything with gingerbread! Thanks!

[Snapple]

I just made your picture the background on my desktop.

[Just Lori]

OK, normally I charge for this advice, but here is the secret of really good turkey. Cook it upside down for the first 1/2 of the cooking time. What happens is all the fat and juice from the dark meat on the bottom baste the breast. After 1/2 time turn it over and cook normally.
It really works. I thought I had an original idea, then I read in a cookbook that the French turn the turkey on it's side for 1/3 the time, then flip it over on the other side and finally onto it's bottom.



Ok, stupid question time.... How do you turn over a large turkey when it's hot? It's a great idea, and I'd like to try it, but I have this image of a half cooked hot turkey on the kitchen floor.

[FairOpinion]

I am glad you enjoy it. I think it's a great picture of President Bush, and a reminder that he was willing to put himself into considerable personal risk, to give the troops a treat of a Thanksgiving visit from their Commander in Chief. And for those who are reading this thread from the back, here is the picture again.