Annual Thanksgiving Recipe thread

11/18/2011 | me

[tsmith130]

Thanksgiving is just around the corner so I thought it would be fun for people to share their favorite recipes. I think this is the 3rd or 4th annual thread.

Take one and/or leave one. ;o)

[jellybean]

Carlo!!! It’s sooo good to see you!!!

Welcome back!

[DollyCali]

LOL sarge!

Well, I am that way with mushrooms & asparagus.. supposedly the queens of veggies. (and I am a boring vegetarian) LOL

[DollyCali]

drooling on this one..and I am not generally a dessert or “sweet” person

thanks for the thread. Forwarded link to some on my email contact list

[Captain Beyond]

bflr

[DollyCali]

oh man.. fornicating green beans. Imagine

[DollyCali]

Hi Carlo.. fan of yours for years. I have been a bit irregular here for a lot of home front issues(negative ones)

Always enjoy your threads, recipes, spirit of sharing. I hope you are well or at least holding up though the “whatevers” of life.

[hoagy62]

Doing the PING for later viewing. Still trying to nail down my T-Day menu.

[Recovering Ex-hippie]

Wow..that sounds great!

How about the recipe for regular potatoes, twice stuffed?

[Cowgirl of Justice]

Twisting the biscuit cutter seals the edge which will not allow the biscuit to rise properly, it kind of pinches the dough. A straight up and down motion with a biscuit cutter dipped in flout allows it to rise while baking.

[Semper911]

Hey! Great to see you, Carlo. I miss your cooking threads. Hope all is well with you.

[RobinOfKingston]

Thank you. I have a lot to learn.

[Mountain Mary]

Thanks pug. The turkey is injected with a small amount of chicken broth with a little sodium...so I’m not worried and am going to brine it anyway and as you say, just leave it in for less time.

[PROTESTBYPROXY]

My Mom’s Corn Bread Recipe

These things can be done day before
1.Make corn bread, grate or tear white bread.
2.boil 10 eggs
3.chop 2 bolts of celery and 2 large onions

Corn Bread
1 cup of corn meal
1 cup of flour
1/4 cup sugar
1/2 tsp salt
4 tsp baking powder
1 egg
1 cup milk
1/4 cup oil, shortening etc
This is the recipe for one batch. Stir until mixed does not have to be lump free. I make 2 batches at the same time.

Stock
large pot
pkg giblets
1/2 cup celery you can also use tops of celery
1/2 cup onions
chicken bouillon cubes
giblets from turkey
place in pot cover with water and cook
will need this and drippings from turkey for dressing and gravy.
3 boiled eggs
1 can evaporated milk
flour

[PROTESTBYPROXY]

Rest of the recipe!

These things can be done day before
1.Make corn bread, grate or tear white bread.
2.boil 10 eggs
3.chop 2 bolts of celery and 2 large onions

Corn Bread
1 cup of corn meal
1 cup of flour
1/4 cup sugar
1/2 tsp salt
4 tsp baking powder
1 egg
1 cup milk
1/4 cup oil, shortening etc
This is the recipe for one batch. Stir until mixed does not have to be lump free. I make 2 batches at the same time.

Stock
large pot
pkg giblets
1/2 cup celery you can also use tops of celery
1/2 cup onions
chicken bouillon cubes
giblets from turkey
place in pot cover with water and cook
will need this and drippings from turkey for dressing and gravy.
3 boiled eggs
1 can evaporated milk
flour

Dressing
4 Batches corn bread
1/2 loaf bread
celery
onion
6 boiled eggs
6 raw eggs
1 bottle sage

Crumble corn bread and white bread in large pan or bowl
Mix in celery and onion.
Mix in sage.
Just judge if enough celery and onion.
Put in stock from turkey, taste for enough sage.
More stock for moist dressing less for drier dressing.
Put in 6 raw eggs.
Last thing is the 6 sliced boiled eggs.
Place in baking pan and bake until center is 180 degress I think, same as the degress for the turkey.

Gravy
Put 3 or 4 tbs flour in half of the evaporated milk
stir until lump free.
Make sure stock left over is boiling, pour in flour milk mixture enough until slightly thickened.
Take out giblets if you want for a smoother gravy.
When thickened enough put in sliced eggs.

[pugmama]

I am doing this recipe-from Sara Foster’s Thanksgiving Menu Better Homes and Gardens Nov/11 magazine.

Sweet Potato Spoon Bread-serves 8.

Ingredients

4 tablespoon (1/2 stick) unsalted butter, melted
2 sweet potatoes (about 1 lb.)
2 1/2 cups milk
1 tablespoon fresh thyme
1 tablespoon light brown sugar
2 teaspoons coarse sea salt
1/2 teaspoon freshly ground black pepper
1 cup finely ground white or yellow cornmeal
4 eggs, separated
2 teaspoons baking powder

Directions

1. Preheat oven to 400 degrees F. Generously grease a 2-quart souffle or casserole dish with about 1 tablespoon of the butter; set aside.

2. Wrap potatoes in foil. Bake for 45 to 55 minutes, until soft to the touch. Remove from oven; discard foil. When cool enough to handle, remove and discard peels. In a large bowl, mash potatoes.

3. Reduce oven temperature to 350 degrees F. In a large saucepan, bring milk, thyme, brown sugar, salt, and pepper to a low boil over medium heat. In a slow, steady stream, whisk cornmeal into milk mixture. Cook, whisking constantly, for 4 to 5 minutes, until mixture is thick and pulls away from bottom of pan. Remove from heat; cool slightly. Add potatoes, egg yolks, remaining 3 tablespoons butter, and baking powder to cornmeal mixture; stir to thoroughly combine.

4. In a large mixing bowl, beat egg whites with electric mixer until soft peaks form. Leaving obvious swirls of egg white, gently fold egg whites into the potato-cornmeal mixture.

5. Spoon batter into prepared dish. Bake for 35 to 40 minutes, until internal temperature reaches 165 degrees F. Edges will be firm and the center a bit soft. Remove from oven. Let stand for 10 minutes. Serve warm.
From the Test Kitchen

Tip-this recipe can also be made in a 9X13 baking dish, then baked for 30 to 35 minutes, until internal temperature registers 165 degrees F with an instant-read thermometer.

Nutrition Facts (Sweet Potato Spoon Bread)

Servings Per Recipe 8,
Calories 234,
Protein (gm) 8,
Carbohydrate (gm) 28,
Fat, total (gm) 10,
Cholesterol (mg) 127,
Saturated fat (gm) 5,
Monosaturated fat (gm) 3,
Polyunsaturated fat (gm) 1,
Dietary Fiber, total (gm) 1,
Sugar, total (gm) 7,

Percent Daily Values are based on a 2,000 calorie diet

[I still care]

No green bean cassarole here.

I don’t use marshmallows either, but LOTS of brown sugar.

[I still care]

Several years ago I watched a Top Chef episode where Chef Elia made a “Proud” Chicken. She slathered it in a stick of butter - I remember thinking it was coated with a half inch of butter all over. She won that episode, too.

[Taffini]

bump—brine ONLY FRESH TURKEYS

thanks for the info

[patriot08]

Thanks

[magslinger]

Because I don't twice stuff regular potatoes. I don't even twice bake them. I have a better use for leftover baked potatoes.

Refried Potatoes

Like refried beans, they are actually only fried once.

Leftover baked potatoes
cooking oil
Salt and pepper

Slice potatoes into 1/4 inch slices. Heat 1/4 inch of oil in a non stick pan. Fry until brown on bottom and flip. Continue to fry until other side is brown. Remove from heat. Salt and pepper to taste.

I like them with a little mustard as an accompaniment to a sandwich or bacon and eggs.

If served with bacon, cook the bacon first and fry the spuds in the bacon fat.