Skip to comments.Thanksgiving Recipes
Posted on 11/14/2010 12:07:35 PM PST by tsmith130
This will be the 3rd annual Freeper Thanksgiving Recipes thread. We always get such great recipes and ideas for Turkey day. Take one and/or leave one.
Thank You for the brining recipe...I’ve been threatening to try this method but haven’t yet.
I Love me some Weber cooked turkey!
Cooks faster and definitely taste mo’ better!
We also have people at Thanksgiving that do not like turkey, but love salmon. Here is an excellent choice we’ve been making for years....
½ tsp salt (kosher salt works best)
½ tsp onion powder
½ tsp high quality garlic powder (NOT garlic salt)
¼ tsp Hungarian paprika (sweet, NOT hot)
½ tsp dill weed (dried and chopped finely)
½ tsp lemon pepper (black pepper or white pepper will not work)
½ tsp dried oregano
½ tsp dried basil
2 Tbsp good quality dry white wine
Juice of ½ lime
1 tsp melted butter (can also use mayonnaise)
1 ½ lbs of 1 inch thick salmon filet
Vegetable oil spray (for foil, to prevent sticking)
The grill needs to be prepared by heating it to high heat.
Combine salt, onion and garlic powders, dill weed, lemon pepper, oregano and basil in a small bowl and set aside until fish has been prepared.
Form heavy, grill weight aluminum foil into a tray shape, ensuring that there is enough room for the salmon fillet on the tray. It should be doubled in thickness and should have the dull side up so that the heat is reflected and the food will not be as prone to burning. Spray entire inside of tray with vegetable spray so that salmon will not stick while cooking.
Place salmon skin side down in foil tray. If salmon has been skinned place salmon with the boned side down. If using fresh lime, squeeze each half over the fillets to coat evenly. Repeat with white wine, making sure all of the fish has been lightly sprinkled. Spread fish with melted butter or mayonnaise if you are using it instead of butter.
Sprinkle herb mixture over top of the salmon and then top
Wow! Another Foodie bump to the Weekly Gardening FReepers
A 10-ounce loaf sourdough bread
1/2 pound chicken or turkey livers or hearts
1/2 pound ground round or other beef
1 tablespoon cooking oil
4 stalks celery, chopped
1 large onion, chopped
2 cups chopped curly parsley
2 eggs, hard boiled, chopped
1 1/2 cups raisins
1 cup grated Parmesan
1 1/4 cups chopped walnuts, pine nuts or roasted chestnuts, or a combination
2 teaspoons dried crushed rosemary
2 teaspoons dried crushed oregano
2 teaspoons dried crushed thyme
3 bay leaves
1 tablespoon salt-free, garlic-free poultry seasoning (or 1 teaspoon dried sage, 1 teaspoon marjoram, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg)
1 tablespoon kosher salt, plus more to taste
1 tablespoon pepper.
1. Split the bread loaf in half and soak it in a large bowl of cold water for 15 minutes. Wring out excess water over a colander and shred into pieces.
2. Boil the livers or hearts for 8 minutes in salted water, then chop until no piece is larger than a coffee bean.
3. In a skillet over medium-high heat, brown the ground beef in the oil, stirring occasionally and breaking up the meat, so no piece is larger than a pistachio.
4. In your largest mixing bowl, combine the sourdough, livers, ground beef, celery, onion, parsley, eggs, raisins, Parmesan and nuts, tossing gently with your hands to combine. Whisk the rosemary, oregano, thyme, bay leaves, poultry seasoning, salt and pepper together in a bowl, scatter over the stuffing and toss again with your hands. Taste and adjust for salt. Refrigerate, covered, until ready to use as a stuffing or to bake separately as dressing.
Yield: 20 cups, enough for one large turkey, 2 to 3 geese or 8 chickens.
From Nov. 10 New York Times
Marilyn Monroes Stuffing Recipe Stars in a Remake
This the best brineing I’ve tried.....it appears hard, but is not....biggest problem I always have is getting the bird out of the brining solution....
Thank you! I will be using your recipe this Thanksgiving. Sounds great!
What to you do to turn your turkey after cooking it for an hour?
Pumpkin Gingerbread Trifle-serves 20
Recipe courtesy Paula Deen
* 2 (14-ounce) packages gingerbread mix
* 1 (5.1-ounce) box 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.
I can’t wait for the wild leeks here in the Spring (usually around the end of April) These Thanksgiving recipes are awesome! Have you ever had pizza with leeks instead of onions? What a treat.
My favorite cranberry relish.
1pkg. Whole fresh cranberries...12 oz.
1 small orange
Clean berries, quarter orange. Remove seeds and pith. Leave about 1/4 skin on pieces.
Place in food processor process some, add sugar.
Process until relish size .
Make Tuesday evening and refrigerant until Thanksgiving.
Thank You for the bump
I stick a large wooden spoon in the cavity to lift it up, and then use a large metal tong to turn it as I turn the spoon....works great....just grab a leg or wing to help turn....
Thanks I just pinged the usual suspects!
Wow, it sure brings out the redneck in you, too! :)
I have and we love ‘em. Really like then grilled or cream of leek soup, too
I love Alton Brown.....make his bread recipe and it is great!
This is a keeper ...I am going to try it
1 Pack of fresh cranberries
1 Granny Smith apple (unpeeled)
1-2 cups sugar (depending on your sweet tooth)
1 pint whipping cream
dash of vanilla
Grind cranberries and apple in food processor. Pour half of sugar over top and leave in fridge for at least 12 hours.
Whip whipping cream, vanilla, and remaining sugar until cream is stiff. Stir in cranberry mixture and some pecan pieces, if desired.
Eat as-is, or put a dollop on pound cake.
OMG!!! That sounds divine!!!
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