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)
Here is one recipe from allrecipes.com (Make ahead Gravy)
Here is a video of Tyler Florence's recipe on Food Network (Tempting Turkey Gravy).
I'm giving you the video link because reviewers on Food Network complained that the Recipe shown there doesn't match what he did in the video.
Oh man, sauteeing fresh mushrooms (do rinse off the bits of dirt though, that’s basically manure) in butter raises a dish to the divine. You can’t approach this level with anything from a can. I’ve tried with canned mushrooms, it is a fail. Cream is less critical and can be emulated with a 50/50 mix of butter and milk, or 25/75 butter and evaporated milk.
I make a sausage sage stuffing recipe, ConorMacNessa, but I do it by sight (a recipe handed down from Mom). I could tell you the general recipe that I use unless you wanted one with step by step ingredients. Let me know...
If you aren't a nut about shape, pat the kneaded dough into a rectangle and cut squares with a floured Ginsu knife. Untraditional shape, but nothing wasted.
World’s Easiest Fresh Cranberry Sauce.
Use the cranberry sauce recipe on the package of the fresh cranberries with the simple ( I mean simple!) directions on the package, using about 1/2 cup less water than indicated. You can also reduce the amount of sugar quite a bit, if you want.
Add 1 to two oranges ( wash the outside peel of the oranges), peeled, seeded and cut up into chunks.
Also, add the washed peel that has been cut up( which is removed after cooking).
If you like nuts, ad 1/2 cup chopped walnuts.
Serve cranberry sauce: hot or room temp or cold.( Depends when you make it)
If you forgot to remove the orange peel before serving...DO NOT APOLGIZE! Just say casually...”Oh, this is the French version.”
Now if I could just locate that thread from many years ago that had recipes for cooking the turkey in the brown paper bag, I'd be in heaven. I'd like to try it, and there must have been dozens on that thread.
OH...with the fresh cranberry sauce..It is great served HOT over vanilla ice cream!!
I have used this many times. I added fresh chopped sage as I could not get “sage sausage” . I also also dried cranberries for color.
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tsmith130’s annual Thanksgiving Thread!
Better to use an oven bag made for a turkey, as ordinary paper bags might have contaminants that would be freed by the heat of the oven, if the darn thing doesn’t catch fire and blaze that is.
You are right... either you like it or hate it. I personally don’t make it because it just tastes gloppy to me. I guess whatever floats your boat but it won’t be on my dinner table either!
Felis catus emesis
Does your recipe call for cream of onion soup rather than mushroom? Mine does, as well as fresh or frozen green beans, not the canned abominations.
Ah - thank you :-)
1 (7 1/2-ounces) package Cope’s corn (toasted dried sweet corn)
4 cups whole milk
1 cup well-shaken buttermilk (not powdered)
4 large eggs, lightly beaten
1/2 stick unsalted butter, melted and cooled
2 tablespoons sugar
2 tablespoons all-purpose flour
Preheat oven to 350°F with rack in upper third. Butter a 2-quart shallow baking dish.
Whisk together all ingredients with 1 1/2 teaspoons salt and 1 teaspoon pepper in a large bowl.
Transfer to baking dish. Bake until pudding is set, 1 to 1 1/4 hours. Cool 10 minutes before serving.