Posted on 11/08/2017 4:11:15 PM PST by Jamestown1630
I’m very happy for you.
It will probably be just me and husband this year, too - actually our favorite ‘company’, along with birds and cats! - and plenty reason to do it up right, and celebrate all of our blessings.
I like it, and it is nice for all of Autumn.
Truffle pie with no truffle in the recipe?
Yes, great idea to keep it going all through Nov.
I LOVE the gilden corns. And the idea to make turkey gravy ahead.
Making the entire Thanksgiving meal by myself so anything I can make ahead, I need to.
You can do a pork butt or brisket at your elevation. Put it in the smoker for 4 or 5 hours. Don’t worry about keeping the temp up, just get a good smoke ring on it.
Take it off and put it in the oven overnight. Make sure the roasting pan is big enough to handle the grease and juice.
Cook at at 220 degrees overnight, 8-10 hours.
On pork butt I put the juice/grease into a gravy separater and pour the goody over the chopped meat and mix it all up.
My smoker is very temperamental in keeping hot enough to cook the meat so I just put smoke on it and finish it in the oven overnight.
Makes for a great breakfast!
That’s very pretty.
I’m descended from Scots, and a couple favorite kitchen things that I’ve acquired are hand-carved Thistle butter-mold and cookie stamp.
I wish I could have more people to ours just to have better conversation! But you might not like our boisterous and special needs filled table. Lol. But we are just over the hill from you.
In recent years, we’ve been doing the mashed potatoes the day before, and then putting them in the crockpot to heat up. Works out pretty well, might need to add a little more butter at the end.
I love Thanksgiving too. I think I Love it so much because it doesn’t separate us into religions. It’s for all Americans.
I can and have done pork butt/shoulder and brisket at this altitude. I just need to put the temperature about 25 degrees hotter. I use a meat thermometer to know when it is done. I can get temps up to 450F so I can cook anything. I just had to discover that I need to run temps higher than the Traeger recipes.
I make them the day before, spread tators into a rectangular glass baking pan, generously spread with melted butter. Heat up in microwave. Perfect!
My grandmother in Palm Desert was a terrible cook. And I still have fond memories of the childhood thanksgivings in the desert. I remember the stuffing, the pie. And I was pretty young when I started making the pumpkin pies too. Mine were always the best, or so I thought. Cold mornings and evenings and t shirt hot sunny bright afternoons for about 1-2hours. Leftovers piled into white bread sandwiches the next day. My dad grabbing me to escape the shut in inlaws who never went anywhere, to take me clothes shopping (an excuse, for him, fun for me!).
Yes! - It is a truly American Holiday - (and you aren’t expected to buy gifts, wrap them, decorate the entire house, or otherwise ‘keep up with the Joneses’ etc.)
We’re just expected to be grateful to God, celebrate our blessings, and share loving fellowship.
Sorry. :)
Well, while you’re here correcting our terminology:
Got a Thanksgiving recipe?
;-)
Yes.
So: Surrender it!
(By the way: I’ve still got your mom’s Hummus recipe - it’s in my ‘to try’ box. Sometime in January, I’m going to do a thread on “I Tried Your Recipes”. I’ve got yours, and several from other Freepers, lined up.)
Vegetable or meat?
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