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Thanksgiving Recipes
11/14/2009 | me

Posted on 11/14/2009 1:34:58 PM PST by tsmith130

I did this last year and a lot of good recipes were posted so I thought I'd try it again. Take one and/or leave one!


TOPICS: Food
KEYWORDS: 158; cottagecheese; cottagecheeseloaf; food; foodie; foodies; freeperkitchen; jm; loaf; recipes; tg; thanksgiving
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I posted this one last year and got several freep mails from people who tried it and loved it, so here it is again.

This pie is VERY rich!

Rich Chocolate Pecan Pie (From the Food Network)

1 1/2 cups pecans 1 cup semisweet chocolate chips 1 unbaked 9-inch pie shell (deep dish is best) 4 eggs, beaten 1/2 cup sugar 1/2 cup light brown sugar 1/2 cup corn syrup 1/2 teaspoon vanilla extract Pinch salt Caramel Sauce, for garnish, recipe follows Confectioners' sugar, for garnish

Preheat the oven to 375 degrees F. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.

Caramel Sauce:

3/4 cup sugar 2 tablespoons water 1/2 teaspoon fresh lemon juice 1/2 cup heavy cream 2 tablespoons to 1/4 cup whole milk

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.

Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)

If that isn't sweet enough for you, throw some vanilla ice cream on top too.

Make dental appt.

1 posted on 11/14/2009 1:34:58 PM PST by tsmith130
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To: tsmith130

Awww poop....I’ll reformat it and repost. Sorry!


2 posted on 11/14/2009 1:36:40 PM PST by tsmith130
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To: tsmith130

Cranberry Apple Relish
from Zendher’s Frankenmuth, MI

Ingredients:
- 1 lb. Northern Spy apples
- 1 lb. dark red cranberries
- 2 cups sugar
- 2 whole Navel oranges, peel on

Preparation:

1. Wash and core the apples, leaving the skin intact.

2. Freeze the cranberries solid.

3. In a food processor, add half frozen cranberries and half apples and turn to chop speed so that the pieces are about a 1/4” square.

4. Chop the entire pound of apples/ cranberries and place in large mixing bowl and add sugar. Chop the peel-on whole navel oranges to the same consistency and mix into the apples/ cranberries/ sugar.

5. Refrigerate and let set 1 hour before serving.

Husband likes it better the next day. I also use less sugar and have even done half sugar and half Splenda. Also, can’t find Spy’s in Kentucky, so I just use any red apple.


3 posted on 11/14/2009 1:40:54 PM PST by KYGrandma (The sun shines bright on my old Kentucky home......)
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To: tsmith130
Rich Chocolate Pecan Pie (From the Food Network)

1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell (deep dish is best)
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
Pinch salt
Caramel Sauce, for garnish, recipe follows
Confectioners' sugar, for garnish

Preheat the oven to 375 degrees F. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.

Caramel Sauce:

3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.

Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)

If that isn't sweet enough for you, throw some vanilla ice cream on top too.

Make dental appt.

4 posted on 11/14/2009 1:41:16 PM PST by tsmith130
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To: tsmith130
If you've never tried it, you don't know what an incredible taste treat you're missing:

Brine Your Turkey!

5 posted on 11/14/2009 1:43:40 PM PST by Talisker (When you find a turtle on top of a fence post, you can be damn sure it didn't get there on it's own.)
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To: Talisker
If you've never tried it, you don't know what an incredible taste treat you're missing: Brine Your Turkey!

I second the motion.

I have been brining my turkeys for about 3 years now and cannot recommend it enough.

6 posted on 11/14/2009 1:47:04 PM PST by Conservative Vermont Vet ((One of ONLY 37 Conservatives in the People's Republic of Vermont. Socialists and Progressives All))
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To: Talisker
I always brine but this is great info to have. Thanks for posting it!

Sometimes I brine one and deep fry another. ;o)

7 posted on 11/14/2009 1:47:12 PM PST by tsmith130
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To: tsmith130
"Make dental appt"

And check insulin supply.

8 posted on 11/14/2009 1:48:39 PM PST by monocle
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To: tsmith130

Thanksgiving Roasted Vegetables

1 large red onion
1 red or yellow pepper
Any of the following, whatever amount you want.
sweet potatoes
eggplant
carrots

Cut vegetables into 1 inch pieces.
Add on clove crushed garlic.
Add enough olive oil to coat vegetables. Salt and pepper.
Place into shallow pan, like a cookie sheet, single layer.
Roast for 40 min. @ 400, stirring once after 20 minutes.
Best when the onions have just started to burn.


9 posted on 11/14/2009 1:49:52 PM PST by JRochelle
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To: Conservative Vermont Vet

Pork loins also benefit greatly from brining.


10 posted on 11/14/2009 1:50:08 PM PST by Rushmore Rocks (Dollar a Day Member..............Free Republic is not Free!)
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To: Talisker

We always brine.

No other turkey is good.

We use:

Sugar cure
Tender quick
Liquid smoke
Water.
3-5 days in refrigerator.


11 posted on 11/14/2009 1:54:41 PM PST by JRochelle
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To: tsmith130
This is one of my favorites which I have been making for about 10 years.

Is super easy, delicious and will be a hit for anyone who cares to try it, especially for Thanksgiving.

In fact, I usually make a dozen or so and give them out to friends.

pie
Ingredients

* 4 ounces cream cheese, softened
* 1 tablespoon milk
* 1 tablespoon white sugar
* 1 1/2 cups frozen whipped topping, thawed
* 1 (9 inch) prepared graham cracker crust
* 1 cup cold milk
* 2 (3.5 ounce) packages instant vanilla pudding mix
* 1 (15 ounce) can solid pack pumpkin puree
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
Directions

1. In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.

2. Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.

3. Refrigerate 4 hours, or until set.

Note: The only personal touch I've added (probably cuz I'm from Vermont) is I brush the top lightly with REAL maple syrup.

ENJOY!!!!

12 posted on 11/14/2009 1:55:09 PM PST by Conservative Vermont Vet ((One of ONLY 37 Conservatives in the People's Republic of Vermont. Socialists and Progressives All))
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To: All

.

Never could understand why so many people get their cranberry sauce out of a can.
Buy the berries. Instructions on the pkg. are so simple- and there’s just no comparison as to taste.

.


13 posted on 11/14/2009 1:55:57 PM PST by patriot08 (TEXAS GAL- born and bred and proud of it!)
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To: All

.

Never could understand why so many people get their cranberry sauce out of a can.
Buy the berries. Instructions on the pkg. are so simple- and there’s just no comparison as to taste.

.


14 posted on 11/14/2009 1:55:59 PM PST by patriot08 (TEXAS GAL- born and bred and proud of it!)
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To: All

.

Never could understand why so many people get their cranberry sauce out of a can.
Buy the berries. Instructions on the pkg. are so simple- and there’s just no comparison as to taste.

.


15 posted on 11/14/2009 1:56:04 PM PST by patriot08 (TEXAS GAL- born and bred and proud of it!)
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To: All

.

Never could understand why so many people get their cranberry sauce out of a can.
Buy the berries. Instructions on the pkg. are so simple- and there’s just no comparison as to taste.

.


16 posted on 11/14/2009 1:56:04 PM PST by patriot08 (TEXAS GAL- born and bred and proud of it!)
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To: tsmith130

ATTENTION ALL DIABETICS OR FAMILY MEMBERS OF DIABETICS WHO MISS OUT ON THE SWEET YUMMIES ON THANKSGIVING!!
This is about the most delicious dessert I have ever made and after making it a few years back, 90% of the requests for Christmas presents is this pie for their very own. I made 27 pies last Christmas, LOL! But it’s so easy, the whole pie takes about 20 minutes of prep time.

Double Layer Pumpkin Pie-Sugar Free

What You Need!

1/2 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup plus
1 Tbsp. milk, divided
1 Tbsp. splenda
1 tub (8 oz.) SUGAR FREE COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) SUGAR FREE JELL-O Vanilla Flavor Instant Pudding
1 3/4 tsp. pumpkin pie spice

Make It!

BEAT cream cheese, 1 Tbsp. milk and splenda in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread into crust.

WHISK remaining milk, pumpkin, pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.

REFRIGERATE 4 hours or until set. Top with remaining COOL WHIP just before serving.


17 posted on 11/14/2009 1:57:25 PM PST by autumnraine (You can't fix stupid, but you can vote it out!)
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To: tsmith130
PS: The pie I posted is called a Layered Pumpkin Cream Cheese Pie.

BTW it is very light,(not like your traditional pumpkin pie) non filing--if using moderate sized slices--(great after a big turkey dinner) and taste almost as good as cheese cake layered with pumpkin

18 posted on 11/14/2009 2:00:18 PM PST by Conservative Vermont Vet ((One of ONLY 37 Conservatives in the People's Republic of Vermont. Socialists and Progressives All))
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To: tsmith130

I love pecan pie! Sounds wonderful

Here’s my mother’s pumpkin pie recipe:

Crust:
3 cups flour
1 cup shortening
1 tsp salt

Cut ingredients together & pat into a 9x13” pan. (You can roll out, but this is quicker.)

Filling:
1 30 oz. can pumpkin
1/2 cup white sugar
1 cup packed brown sugar
6 eggs
1 13 oz. can evaporated milk
3 oz. brandy or rum
3 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1&1/2 tsp ginger
1/2 tsp salt

Beat together in mixer. Be sure to blend thoroughly. Pour into pie shell & bake for 15 minutes at 450 degrees F, then turn oven down to 400 degrees. Cook until done - about an hour - test by inserting a knife & having it come out clean. Serve with whipped cream & chopped crystalized ginger.

I made this a couple of weeks ago & added about a half cup of molasses to the filling. Gave it more of a gingerbread flavor rather than pumpkin.


19 posted on 11/14/2009 2:00:35 PM PST by Twotone
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To: Conservative Vermont Vet

HA! I just posted that one too! By the way, mine is adapted for diabetics, it’s easy to do!


20 posted on 11/14/2009 2:00:52 PM PST by autumnraine (You can't fix stupid, but you can vote it out!)
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To: tsmith130

21 posted on 11/14/2009 2:01:44 PM PST by JoeProBono (A closed mouth gathers no feet)
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To: tsmith130

Grand Marnier Cranberry Sauce
1 bag of cranberries
1 1/4 c sugar
2 T frozen orange juice
2 T Grand Marnier

Cook on low and stir frequently until sugar dissolves ~ 20 mins. It’s the best and it sure smells heavenly! It’s also great on turkey sandwiches.


22 posted on 11/14/2009 2:03:08 PM PST by TMD (Keep Planned Parenthood out of our schools!)
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To: tsmith130

More a “tip” than a recipe.

Top your green bean casserole with cashew halves instead of fried onions.


23 posted on 11/14/2009 2:03:26 PM PST by garandgal
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To: JoeProBono

Oh, but is that a plastic turkey?

That would be scandalous!

:-)


24 posted on 11/14/2009 2:08:36 PM PST by JRochelle
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To: tsmith130

Beer

Ingredients: 1 Can, Old Milwaukee

1.) Chill.
2.) Open.
3.) Drink.


25 posted on 11/14/2009 2:09:08 PM PST by Fester Chugabrew
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To: tsmith130
Homemade Cranberry Sauce

½ cup white sugar
½ cup brown sugar
1 cup orange juice
1 (12 ounce) package fresh cranberries

3 qt. saucepan (I use this size because it is deep and you don’t get much splatter).

Place all ingredients in saucepan and stir. Cook on medium heat until the all the
cranberries pop, about 10 min. Remove from heat and put in a bowl. The sauce will thicken as it cools.

This produces a chunky sauce. If you want it smooth just pulse it in a food processor a couple of times or crush with a potato masher.

26 posted on 11/14/2009 2:09:20 PM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Fester Chugabrew

Best recipe on the thread!


27 posted on 11/14/2009 2:18:09 PM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: tsmith130
Now this is one of my favorites which I make for Christmas and also give to friends

NOTE: This is somewhat time intensive and NOT inexpensive, but well worth it.

It is SUPER moist, has a fantastic flavor and you only need SMALL slices as it is VERY rich. If you wrap it properly (I use combination of saran wrap with foil over it) it lasts a long time, but it tastes so good, probably won't. lol

ENJOY!!!!

rumcake
RUM CAKE

Ingredients:

* ---Cake---

* 1 cup chopped, toasted walnuts or pecans
* 1 18-1/2 ounce yellow cake mix
* 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
* 4 eggs
* 1/2 cup cold milk*
* 1/2 cup vegetable oil
* 1/2 cup Myer's dark rum

* ---Glaze---

* 1/2 cup butter
* 1/4 cup water
* 1 cup sugar
* 1/2 cup Myer's dark rum
Preparation:

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan.
Sprinkle nuts on bottom of pan.
Combine all cake ingredients.
Beat for 2 minutes on high with electric mixer.
Pour into prepared pan. Bake for 1 hour.
Cool in pan.
Invert on serving plate. Prick top with fork.
Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat and stir in rum.
Note: The rum will cause steam. Be careful not to burn yourself.

PS: Though I've never done so, I understand this ships well (even overseas) for those who have friends/loved one serving.

PPS: I use Myer's rum. It's more expensive, but I personally think there is a better taste, though I would imagine you could use Bacardi Dark Rum.

PPPS: I almost forgot. My own personal touch is rather than using a fork to prick holes in the top before spooning glaze I instead use a wooden skewer (anything sharp, thin and long will do) and prick lots of small holes (several inches deep) over the entire cake (that's the time consuming part) and then slowly spoon glaze over the top so that is works its way down throughout the cake.

Its much easier if you have a rack to place the cake on and place newspapers underneath to make clean up easier. Then gently slide the cake on to a plate.

28 posted on 11/14/2009 2:18:26 PM PST by Conservative Vermont Vet ((One of ONLY 37 Conservatives in the People's Republic of Vermont. Socialists and Progressives All))
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To: tsmith130
I saw Emeril make this on Food Network last year right before Thanksgiving (I think, however, it was one of his older shows repeated) and had to try it because it looked so good. I made my normal stuffing and then made this too. It's not your usual Thanksgiving stuffing recipe but if you're looking for something different, it was VERY good!

Savory Spinach and Artichoke Stuffing

Ingredients

* 1/4 cup extra-virgin olive oil
* 2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped)
* 2 cups chopped yellow onions
* 1 tablespoon roughly chopped garlic
* 1 tablespoon plus 2 teaspoons Emeril's Italian Essence, or other Italian seasoning blend
* 2 1/2 teaspoons salt
* 1 1/4 teaspoons freshly ground black pepper
* 3 (8 1/2-ounce) cans quartered artichoke hearts, any tough outer leaves removed
* 2 large eggs
* 1 1/2 cups heavy cream
* 2 cups chicken stock
* 2 tablespoons lemon juice
* 12 to 14 cups cubed (1-inch) day-old French bread (1 loaf)
* 1 pound Brie, rind removed and cut into 1/2-inch cubes
* 1/2 cup freshly grated Parmesan
* 1/4 cup minced fresh parsley leaves
Directions Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.

Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.

Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.

Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.

Makes 10-12 servings.

29 posted on 11/14/2009 2:20:43 PM PST by tsmith130
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To: tsmith130

POSSUM CREAM PIE

1 c. flour
1 stick butter
1 lg. container Cool Whip
1 1/2 c. powdered sugar
1 1/2 c. chopped pecans
2 tsp. vanilla
Grated chocolate
1 lg. pkg. instant vanilla pudding
1 lg. pkg. instant chocolate pudding
1 (8 oz.) cream cheese

CRUST: Mix flour, 1 cup chopped pecans and butter. Press in bottom of an 8x13 inch pan. Bake at 325 degrees for 20 to 25 minutes. Cool crust completely.

Mix cream cheese, 1/2 cup Cool Whip and 1 cup powdered sugar. Spread evenly over crust. Mix puddings separately according to directions using a little less milk so pudding will set thicker. Add 2 teaspoons vanilla to vanilla pudding. Add 1/4 cup powdered sugar to each pudding.

Gently spread each bowl of pudding over cream cheese filling. Spread remaining Cool Whip over pudding. Sprinkle 1/2 cup pecans and grated chocolate on top. Refrigerate long enough for pudding to set.

Don’t know why it is called Possum Cream Pie .... no Possum in it.


30 posted on 11/14/2009 2:26:17 PM PST by Sasquatch the Original
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To: tsmith130

CARAMEL-PECAN BARS

Ingredients:
3 1/2 cups coarsely chopped pecans
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream

Preparation:

1. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.

2. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Press crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan.

3. Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.

4. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.

5. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.


31 posted on 11/14/2009 2:27:19 PM PST by LucyJo
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To: tsmith130
Turnip Gratin . . . serves 6

2 T. unsalted butter
2 1/2 lb turnips, trimmed & left unpeeled
1 T. chopped thyme
1/2 T. chopped savory
1 1/2 t. kosher salt
rounded 1/8 t. cayenne
1 C. heavy cream
1 C. grated parmigiano-Reggiano

Preheat oven to 450 with rack in middle.
Melt butter in an ovenproof 12" heavy skillet, then cool.
Slice turnips paper-thin with mandolene, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Spinkle with about a third of thyme, savory, kosher salt and cayenne. Make 2 more layers.
Cook covered, over medium heat until underside is browned, about 10 min. Add cream and cook. covered. until center is tender, 20 - 25 min.
Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 - 15 min. Let stand 5 min. before serving.

This comes from Gourmet Mag. and Chef says other Chefs beg her for this recipe.

32 posted on 11/14/2009 2:28:01 PM PST by HopeandGlory (Hey, Liberals . . . PC died on 9/11 . . . GET USED TO IT!!!)
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To: HopeandGlory

Ciabatta Stuffing with Chestnuts and Pancetta

6 tablespoons (3/4 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan
1 cup (or more) canned low-salt chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend

Preheat oven to 350 degrees F

Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.

Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.


33 posted on 11/14/2009 2:36:11 PM PST by Milt3726 (Vote again)
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To: Milt3726

Ping to check back later.


34 posted on 11/14/2009 2:45:30 PM PST by goseminoles
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To: autumnraine

drooling.......


35 posted on 11/14/2009 2:45:36 PM PST by Shimmer1 (Froggie sez water nice and warm)
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To: Rushmore Rocks

I don’t like brined meat. You can’t get good gravy from it, or am I doing something wrong? I don’t like the texture of the brined meat either. My husband insists on brining. I don’t see the necessity for it; if you roast the meat on a low enough temperature for a long time, it doesn’t dry out.


36 posted on 11/14/2009 2:46:23 PM PST by FrdmLvr ("The people will believe what the media tells them they believe." Orwell)
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To: tsmith130

I always just make that Karo Syrup pecan pie

Gonna try this one REAL soon


37 posted on 11/14/2009 2:48:16 PM PST by Harold Shea (RVN `70 - `71)
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To: Red_Devil 232
>>> Best recipe on the thread! <<<

I used to be Kinda partial to Milwaukee's Best /s

Here's my contribution from the survival thread:

Southern Cornbread Stuffing

Recipe courtesy Paula Deen

Prep Time:30 min

Inactive Prep Time:--

Cook Time:1 hr 20 min

Level:Easy

Serves:6 to 8 servings

Ingredients

· Cornbread, recipe follows

· 7 slices oven-dried white bread

· 1 sleeve saltine crackers

· 8 tablespoons butter

· 2 cups celery, chopped

· 1 large onion, chopped

· 7 cups chicken stock

· 1 teaspoon salt

· Freshly ground black pepper

· 1 teaspoon sage (optional)

· 1 tablespoon poultry seasoning (optional)

· 5 eggs, beaten

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.

Pour the vegetable mixture over cornbread mixture.

Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well.

Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.

Serve with turkey as a side dish.

Cornbread:

· 1 cup self-rising cornmeal

· 1/2 cup self-rising flour

· 3/4 cup buttermilk

· 2 eggs

· 2 tablespoons vegetable oil

Preheat oven to 350 degrees F.

Combine all ingredients and mix well.

Pour batter into a greased shallow baking dish.

Bake for approximately 20 to 25 minutes.

Remove from oven and let cool.

To serve, cut into desired squares and serve with butter.

Yield: 6 to 8 servings

38 posted on 11/14/2009 2:48:16 PM PST by Eagle50AE (Pray for our Armed Forces.)
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To: Conservative Vermont Vet

What is the * beside the milk for????


39 posted on 11/14/2009 2:48:35 PM PST by Shimmer1 (Froggie sez water nice and warm)
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*


40 posted on 11/14/2009 2:49:13 PM PST by TexasBeth
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To: Sasquatch the Original
I have the same recipe, but sometimes I use pistacio pudding mix instead of chocolate. I've always called it "Better Than Sex Cake", or "Better Than Robert Redford Cake", but that would date me....come to think of it, so would the first one! LOL!

It is delicious.

41 posted on 11/14/2009 2:52:44 PM PST by FrdmLvr ("The people will believe what the media tells them they believe." Orwell)
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To: Conservative Vermont Vet

Ummm, I’m making this one! Complete with the real maple syrup, too!


42 posted on 11/14/2009 2:54:45 PM PST by FrdmLvr ("The people will believe what the media tells them they believe." Orwell)
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To: FrdmLvr

You are correct. You can’t make gravy from a brined turkey. Some people set aside the neck and some of the fat to cook separately so they can have some drippings. Personally I prefer my own secret method which makes perfect turkey every time and does not use brining. Plus it tastes like turkey and not just seasonings. 90% of people have no idea how to correctly cook turkey, so they use a gimmick like brining or frying.


43 posted on 11/14/2009 3:00:52 PM PST by Kirkwood
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To: Kirkwood

Share your secret method. You’re among friends. ;o)


44 posted on 11/14/2009 3:07:26 PM PST by tsmith130
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To: tsmith130

Thanksgiving bump for reference ...


45 posted on 11/14/2009 3:19:44 PM PST by EverOnward
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To: Kirkwood

Best way to get a moist turkey is to cook it breast side down! You Fip it breast side up during the last part of cooking to get it nice brown and crispy on the breast side.


46 posted on 11/14/2009 3:20:16 PM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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*


47 posted on 11/14/2009 3:30:28 PM PST by presently no screen name
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To: Eagle50AE
This is how I make my dressing also. And like the cornbread recipe you posted you do not want to use a prepackaged mix - has sugar in it. I use the mix but never in a dressing.

I taged it the best thread because of the beer not the brand. LOL

48 posted on 11/14/2009 3:33:43 PM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: tsmith130; Diana in Wisconsin; gardengirl; girlangler; SunkenCiv; HungarianGypsy; Gabz; ...

Pining the Gardening thread to a Foodie thread! Goodies for Thanksgiving and Chrismas!


49 posted on 11/14/2009 3:40:32 PM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: tsmith130; All

This stuffing sounds awesome. I have two vegetarians coming to Thanksgiving dinner. I think I’ll try this and use vegetable broth instead of chicken broth. Does anybody have suggestions for an easy vegetarian main dish I can make to serve alongside the turkey for these guests?


50 posted on 11/14/2009 3:40:39 PM PST by McLynnan
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