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)
FRESH CRANBERRIES
CELERY, chopped in curves
ONION, chopped
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.
Happy Thanksgiving.
Er, you know what I meant. ;O)
Thanks, it's still early here. :-)
It sounds delish...do you bind it together with broth
or egg?????
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
Ingredients:
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.
Instructions:
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.
http://www.freerepublic.com/focus/f-news/1278039/posts
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:
http://www.google.com/search?hl=en&q=recipe+Oyster+Casserole&btnG=Google+Search
Hope you find the one you want.
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