Skip to comments.Annual Thanksgiving Recipe thread
Posted on 11/18/2011 3:46:19 PM PST by 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)
Oops! “advie” should read “advice”!
I do both. My wife is Thai and can't cook a turkey, as I found out many years ago. So she buys the ham and I cook the turkey according to my mothers decades old recipe. Everything always turns out beautifully.
Substitute canned asparagus for canned green beans in the “feline puke,” add a little salt if you’re stuck with that “Healthy Request” stuff that masquerades as condensed cream of mushroom soup, and use cheddar cheese onion rings and twice as many as normal. You’ll like it so well you won’t even notice how it looks.
I hate the stuff...
Cooks Illustrated “rescued” this dish several years ago, and it is delicious. This fresh, gourmet version is the best:
One of the elderly ladies at church cooked this sweet potato recipe for our church Thanksgiving gathering. It has coconut and pecans on top and it ‘candies’ when it bakes.
Very, very good.
What if it was in a casserole with a crust of bacon?
I am told just fresh turkeys can be brined.
Always around Thanksgiving or Christmas our family would have at least one Lane Cake.....(Of Course we were only allowed one small slice!) Now I’ll just take the bourbon neat.....LOL
Southern Lane Cake
Lane Frosting (recipe follows)
5 c. flour
1 tbsp. baking powder
8 egg whites
1/4 tsp. salt
2 c. sugar, divided
1 c. butter, softened
1 tsp. vanilla
1 c. milk
Stir together flour and baking powder; set aside. In large bowl beat egg whites and salt until soft peaks form. Gradually beat in 1/2 cup sugar until peaks are stiff but not dry; set aside. Cream butter, remaining 1 1/2 cups sugar and the vanilla until light; stir in flour mixture alternately with milk until smooth and well blended. Fold in egg-white mixture gently but thoroughly. Divide batter evenly among 3 greased and floured 9-inch layer-cake pans. Bake in preheated 350 degree oven 20 to 25 minutes or until golden brown and pick inserted in center comes out clean. Cool in pans on racks 5 minutes. Invert on racks; turn layers top side up. Cool thoroughly. To assemble cake, spread frosting between layers, then on top and sides. (If frosting slides down sides, chill cake, then spread frosting up sides with spatula.) Cake can be assembled 1 week ahead. Cover; store in cool place.
1 1/2 c. raisins
1/2 c. bourbon or rye
12 egg yolks
1 3/4 c. sugar
1/2 tsp. salt
3/4 c. butter, softened
1 1/2 c. each chopped pecans, shredded coconut, and quartered candied red cherries
Combine raisins and bourbon in tightly covered container; let stand at least 2 hours, preferably overnight. In top of double boiler or heatproof bowl, combine yolks, sugar, salt and butter. Stir over simmering water 15 to 20 minutes or until thick and mixture mounds when dropped from a spoon. Remove from heat; stir in raisin-bourbon mixture, pecans, coconut and cherries, blending well. Cool; cover; chill overnight before assembling cake.
The Butterball website gives a brining recipe but I think you have to check if the turkey has already been injected with a salt water solution. They also have a hotline if you want to call and ask about the specific turkey you bought.
Impossible Pumpkin Pie (when you’re too rushed to bother with a crust)
1 15 oz can pumpkin
1 12 oz can evaporated milk
2 teaspoons vanilla extract
3/4 teaspoon salt (don’t forget if you don’t want it to be bland)
1/2 cup biscuit mix (Bisquick or generic equivalent)
3/4 cup plus 2 tablespoons white or brown sugar
2-1/2 teaspoons pumpkin pie spice
Spray 9 inch metal or glass pie pan with cooking spray. Preheat oven to 350F, convection oven 325F.
Mix everything else together well. Traditionally it calls for a blender, but a whisk in a mixing bowl, or an electric mixer, will do fine.
Pour the mix in the pie pan. Bake about an hour, or until it begins to brown and a sharp knife stuck in the center comes out almost clean. Cool to room temperature (in front of a fan if you’re in a hurry) and serve. Refrigerate leftovers, if any (ha!)
Ping to myself for reading by Mrs. OldPossum.
I'll give you more good recipes as you donate to Free Republic!
Going to smoke a turkey this year. Looking for a good rub to put on it. Any suggestions?
Here is the Pioneer Woman’s recipe for brining-I am using this one. On her blog, she said it has to be a fresh turkey-otherwise will end up salty.
Happy Thanksgiving to all.
I’d settle for sweet Liberty Creek wine, myself. It’s sold in 1.5 liter bottles at Walgreens and might even be on sale now. That stuff is so sweet it could pass for punch, and for that reason is dangerous. But you’ll sleep tight that night.
Talcum powder will help it fit in the bong. (Duck’n & runn’n)
My sister makes the abomination every year and my family pretends to like it.
Does everyone put marshmallows on their sweet potatoes? That I like!
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