Skip to comments.What Are You Cooking Today? (Share your special recipes, tips, anecdotes)
Posted on 11/25/2004 5:35:23 AM PST by Conservatrix
Happy Thanksgiving Freepers! What are you cooking today? Anybody got a special recipie they would like to share? A cooking tip? A special Thanksgiving anecdote?
I will share my awsome Chunky Stuffing recipie:
BREAD (can be old corn bread or other wheat bread), cut into small chunks (can be toasted in oven beforehand if you like it less mushy)
CELERY, chopped in curves
GARLIC, crushed (I like a lot of garlic)
DARK RED APPLES, chopped in small chunks, skin on, cored
WALNUTS, broken up or pieces
BUTTER, some interdespersed with the mix
FRESH SAGE LEAVES, ripped or chopped (any other form of sage will do)
DASH OF RED WINE
DASH OF SUGAR
SALT AND PEPPER
Make the proportions look pretty in the bowl. What I like to do is mix everything together and stir with my hands. Then stuff the bird. I am not particular about tying it shut. I think the stuffing pouring out of it looks cool. The juices of the bird soften the mixture. I'll eat this for a week straight afterward!
Please share yours! God bless your day!
Sorry, should say "S-pecial"!
I'm having my Democrat mom and brother.
Er, you know what I meant. ;O)
Thanks, it's still early here. :-)
It sounds delish...do you bind it together with broth
If anyone out there has a recipie for oyster caseroll I would appreciate it.
Swanson Turkey pot pie. FReeping and playing Halo 2 on X-box live.
With some fava beans and a nice chianti? ;)
Pumpkin Pie Crumble Cake
SERVES: 18 - 20
PREPARATION TIME: 15 MINUTES
BAKING TIME: 70 - 75 MINUTES
ASSEMBLY TIME: 5 MINUTES
Solid vegetable shortening for greasing the pan.
Flour for dusting the pan.
1 package (18.25 ounces) plain yellow cake mix.
8 tablespoons (1 stick) butter or margarine, at room temperature.
4 large eggs.
2 cans (15 ounces each) pumpkin.
1 can (5 ounces) evaporated milk.
1-1/4 cups sugar
2 teaspoons ground cinnamon.
4 tablespoons (1/2 stick) butter or margarine, chilled.
1 cup chopped pecans.
1. Place a rack in the center of the oven and preheat the oven to 350 F. Lightly grease a 13 x 9 inch baking pan with solid vegetable shortening, then dust with flour. Set the pan aside.
2. Measure out 1 cup of the cake mix and reserve for the topping. Place the remaining cake mix, the butter, and 1 egg in a large mixing bowl. Blend with an electric mixer on low speed until well combined (about 1 minute). Using your fingertips, press the batter over the bottom of the prepared pan so that it reaches the sides of the pan. Set the pan aside.
3. For the filling, place the pumpkin, evaporated milk, 1 cup sugar, remaining 3 eggs, and cinnamon in the same large mixing bowl used for the batter and use the same beaters (no need to clean them first), and blend on low speed until combined (about 30 seconds). Increase the mixer speed to medium and beat until the mixture lightens in color and texture (1 - 2 minutes). Pour the filling over the crust in the pan, spreading to the sides of the pan with a rubber spatula. Set the pan aside.
4. For the topping, place the remaining ¼ cup sugar, the chilled butter, and the reserved cake mix in a clean medium-size mixing bowl. Rinse and dry the beaters. Beat with the electric mixer on low speed until just combined and crumbly (about 30 seconds to 1 minute). Stop the mixer and stir in the pecans. Use your fingers to thoroughly knead the pecans into the topping mixture. Distribute the topping evenly over filling mixture. Place pan in the oven.
5. Bake until the center no longer jiggles when you shake the pan and the pecans on top have browned (70 - 75 minutes). Remove the pan from the oven and let cool slightly on a wire rack (about 20 minutes).
6. Hide the cake from everyone else so you get to eat the whole thing!!!
My mother would layer the oysters in a casserole dish, crumble saltine crackers over that, then some butter pats over that. Repeat the whole thing again, and then she poured heavy cream over that. Lots of pepper. And baked it. I know I'm leaving something out.
It was a very memorable Thanksgiving feast and a good time was had by all.
I've even got the "I'm so miserable I can hardly move" stuffed-to-the-gills syndrome.
Now, if I only had a football game on, a beer and a doze-off. Football won't start until 8 p.m. our time. :-)
HAPPY THANKSGIVING, FREEPERS!
Of course, the best thread on this subject was started by Carlo3b. Tons of recipes are included in this thread if anyone is interested.
How about the juice from the oysters being mixed in
with the heavy cream?????
We are doing a small Thanksgiving (my wife, daughter, and myself) today, so I am grilling a small turkey. Hopefully it turns out and has the subtle smoky flavor as opposed to that undercooked bright pink hue when we cut it.
24 pound turkey cooked on the grill. Put the coals on either side of the turkey and a pan in the middle to catch the drippings (mmmm, graveeeeee). Throw a few pieces of hickory on the charcoal once in a while and you get the best tasting turkey in the world.
Don't know which one you want. So I goggled it her are the results:
Hope you find the one you want.
Easy Refrigerator Rolls
2 cups water
1 cup unsalted butter (2 sticks)
1 cup sugar
1 1/2 t. salt
2 envelopes or 2 T. yeast
2 beaten eggs
6 cups unbleached unsifted all purpose flour
Bring water to a boil, pour over butter, sugar and salt, stir until butter melted. Cool to 115 degrees (lukewarm.) Stir yeast in gently. Add beaten eggs, stir. Add flour two cups at a time, mix after each addition. Cover and let rise about an hour. Roll out dough, about a third at a time, on floured surface. Cut into small rectangles, or other desired shape, dip in melted butter, and place in buttered pan to rise about an hour. Bake at 350 for 15 - 25 minutes.
6 hours on 325 F
Side dishes already prepared..Sweet potato casserole, Jellomold with pineapple, and madarian oranges, cranberry sauce, Pumpkin pie.
Later I will take care of the peas and rolls and make a fresh pot of Coffee.
However Next year..i might consider the Swanson Turkey dinner..recommended by WhirlwindAttack
Yes, that's right -- I couldn't remember if that's what she did, but now that you say that, she did pour the juice from the oysters in with the cream. Thanks!!!
John Kerry had the election stolen from him and the smart American people who did vote for Kerry should stage a symbolic protest by not eating.
When mass starvation occurs across the blue states we can point the finger at the simple minded, ignorant Rovian robots who selected Chimpy to another four years and blame them.
THEN MAYBE SOMEONE WILL LISTEN
(Please ignore previous post. Suffering from "Bush Derangement Syndrome")
Enjoy your Thanksgiving
Hey no problem...that's what us chef's are for:-)
2 large cans Yams (mashed up)
1 cup sugar
1/2 cup coconut
2 sticks margarine (melted)
1/4 cup milk
1 tsp. vanilla
Bake for 20 minutes at 350. (covered)
Then add topping
1 cup brown sugar
1/4 cup chopped walnuts
1/2 cup flour
1/4 cup melted margarine
Mix up topping and sprinkle onto the yams.
Bake for 30 minutes more (uncovered).
Then get ready for some compliments!! These are absolutely delicious. Also saw a similar recipe on Emeril the other day. (But he spiked his yams with some Bourban Whiskey) Bet its good too!!
Where is the refrigerator involved?
go here www.jfolse.com he is a famous cajun chef and has a great search engine on his site for free receipes for almost everything imaginable..........cause we eat almost everything imaginable!!!
Happy Thanksgiving to one and all....May GOD bless you and yours.
Gravy is the best food group!!!
1 cup butter, melted
1/2 (16 ounce) package saltine crackers, crushed
2 (8 ounce) cans oysters
1 1/2 tablespoons heavy whipping cream
1 teaspoon Worcestershire sauce
2 (14.75 ounce) cans cream-style corn
Make stuffing, any recipe you like except sausage.
Get at least two of those flat cans of smoked oysters, open & drain.
Lightly chop, in halves, the oysters and mix into stuffing.
Put into casserole dish and bake for a little while 325F or so, until top is crusty brown.
I'm also making a "painkiller cake" named after a drink, The Painkiller.
Start with chopped cole slaw (carrots, red cabbage, green cabbage), for dressing use Thousand Island and cottage cheese, add bacon bits, roasted sunflower kernels, shredded cheese, and minced garlic, add two eggs (poached or hard-boiled), well mashed, and stir in. Vitamins, protein, fiber, color and flavor. Might not even get to the turkey and stuffing.
Oh man that sounds good.
If you're a chef, I have SO many questions, (how do you make creamy risotto (sp?) -- but I've got to hit the kitchen now, or I'll be late!
No turkey. We are having our 10th annual Lobster Festival, in two installments, actually. Barbeque shrimp today, lobster and chowder Saturday while no. 1 son is on leave from the Navy (he has to work through Friday).
All these recipes (rolls, cookies, etc.) are called "refrigerator" either because they have sit in the refrigerator to stiffen up or because you CAN leave them in the refrigerator for several days.
It's not a law, though. Roll-wise, we still have a certain amount of freedom.
And there must be raisins in my dressing!
I only have turkey on Thanksgiving when I can be with family. Since I'm in Maryland this year and all of my family is is Oregon, I'll not be having turkey.
Instead I'll have my traditional away from family feast of ham, Tater Tots, green peas (frozen only, please) and pumpkin pie with Cool Whip topping.
Normally I'd have peas with pearl onions, but I couldn't find any of that variety yesterday, so I'll have to have the ordinary frozen green peas with butter.
I'm not fit for polite company after this feast because peas gas me up something awful, but hey, a tradition is a tradition.
I't just me by myself this year. I thought, why really work hard?
Your stuffing recipe sounds very delicious.
In a couple of hours I'm going to be cooking a turkey to take to the in-laws. Got the recipe from Alton Brown/Good Eats of Food Network. I tried this recipie a couple of years ago--first turkey I had cooked. It turned out tasty except that I left one of the part packages in one of the cavities. I think it was the neck. So today's will be my second turkey. Wish me luck. I've also been up all night making sweet potato bread and sweet potato-pecan pie. Yesterday the oldest boy and I made pumpkin pies. And Tuesday night I made a cranberry dipping sauce--also got the recipe from Alton Brown.
Good Eats Roast Turkey
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Romancing the Bird (A Good Eats Thanksgiving)
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
Dooh too much beer. Beer Muuuuum.
And BTW down south gravy is a beverage.
So far I've made two (small) turkeys using Alton Brown's brining technique. Good Eats Roast Turkey, http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_8389,00.html. The first one LOOKS really good, but we won't be eating for a few hours. I'm going to make one of those nasty green bean/cream of mushroom soup casseroles for my husband and maybe a pumpkin dump cake. We'll also be eating Costco pumpkin pies (we've eaten 1 1/2 pies so far, but who's counting).
Next to fish knuckles and deep fried lard balls.
I agree....besides....you have portion control going on there..which is a good thing
Hey see post #43--Alton Brown's is the one I'm using as well. Did it a couple of year's ago and it turned out very tasty.
Let's see...turkey with my family's traditional corn bread dressing (made from a mix corn bread cooked with onion but no flour, biscuit, sage, broth and egg. I often add some pecans to it as well), green bean cassarole, baked yams. Hubby will make peach pies, I think. We put the peaches up ourselves in the freezer. Slice fresh peaches into orange concentrate, bag up, freeze. When it's time to make a pie, do the crust, pour four cups of thawed peaches into the pieshell. If its too juicy sprinkle a spoon of flour over it, top it, crimp and slash it, bake. Yummy!
Ha!! Great minds think alike! I think a LOT of people are making this recipe. Last night at the store it was actually hard finding a couple of ingredients. The vegetable broth/ stock was almost gone, there was no fresh sage or rosemary. The recipe was easier than I thought. The only thing, this being my first turkey, the recipe didn't tell what to do with the neck and giblets. I left them both out of the first turkey (put the apple mixture in, though) and stuck the neck and giblets in the pan.
Later I'll have to make gravy. Tips anyone?