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)
I’ve brined frozen (thawed) turkeys many times.
Sweet Potato Biscuits
1 medium large sweet potato,
1 3/4 cups all-purpose flour, plus more for kneading and shaping
2 tablespoons light-brown sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into pieces
1/3 cup buttermilk
Peel and dice the sweet potato. Place in a saucepan and cover with water. Bring to a boil and cook the potato until tender. Drain the water and mash the potato into a puree. (you should end up with about ¾ 1 cup) Place the puree in a refrigerator for at least and hour until chilled.
Preheat oven to 425 degrees
In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. Cut in butter and knead until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato purée and buttermilk; stir quickly into flour mixture until just combined.
Pour out the dough onto a lightly floured surface and knead very gently until dough comes together but is still slightly lumpy. (If dough is too sticky, you can add a little extra flour.) Roll the dough out to 1-inch thickness. Using a biscuit cutter or a glass, but out the biscuits and place on a greased baking sheet. Gather together scraps, and repeat to cut out more biscuits. Arrange biscuits snugly in pan (to help them stay upright) and brush with melted butter. Bake until golden, 20 to 24 minutes.
We will brine the turkey in fresh apple cider, peppercorns, cayenne, salt, onion powder. Finally, we will take down the Maker’s Mark, salute the turkey with one jigger and drink to it’s apperance and tasteness on our table.
Will Carlo the Master Chef be posting this year???
I was thinking of getting off the train wearing a Harpo Marx mask. Somebody said that wasn’t a good way to start off the holiday.
Whachoo callin “peas,” Honey?
Best biscuit I ever ate: at Tasty & Sons in Portland, Oregon.
I’ll never forget Tyler Florence the time he was talking about this fantastic cranberry sauce mold his mom makes. He said “I don’t know HOW she does it - it’s amazing! When she unmolds it, it comes out shaped like a can!” LOL!
We use HMX in our TexMex..... But you already knew that....:o)
That was on the documentary too!!! It was at a breakfast restaurant in Nashville, TN and they dropped a huge blob of drop biscuit dough on a cookie sheet and used a scraper to cut it into squares. If you can see that documentary, I think you would enjoy it. There was alot of history in it about the South.
Check out the Flying Biscuit Cafe biscuits. They rise to almost 6 inches sometimes. yummmmmmmmm!!!!!!!
Everyone always loves this. Of course it is the first thing they see when they arrive hungry. You have to use Vidalia onions or something VERY close to it—so sweet you can almost eat them raw. Looking for the family sausage stuffing recipe.
16 ounces cream cheese, at room temperature
8-ounce can crushed pineapple, drained
1/4 cup finely chopped Vidalia onion
1/4 cup finely chopped green pepper
1/4 to 1/2 teaspoon Season All
1 and 1/2 cups chopped pecans
Mix all except 1/2 cup chopped pecans. Chill before forming into ball. Roll in the 1/2 cup nuts.
Cinnamon Apple Cranberry Sauce
* 2 cups cranberry juice
* 1 (6-ounce) bag sweetened dried cranberries
* 1 cinnamon stick, broken in half
* 1 cup sugar
* 2 Gala apples, peeled, cored and diced
* 2 teaspoons corn starch
In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.
Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.
Scroll down the page to Baked Corn Casserole. It's basically corn custard, which is what corn pudding is.
I haven't tried it but I heard about it on another forum.
Doubt it is in the state liquor stores in Utah. Maybe in AZ.
I love corn pudding...that recipe sounds amazing...