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)
Are you related to Paula Deen?
It looks good but I couldn’t use it. Fungus allergies in the house.
Not really a recipe, but... if you don’t put the stuffing in the bird (or if you make more than the turkey will hold,) here’s an idea...
Bake it in muffin tins. It makes lovely individual servings and the big eaters can have two or three. Looks so nice and neat on the plate and we love the crispiness of the edges.
Also make it like this during the year and freeze the stuffing muffins. So easy to pull out a few for a side dish on a busy weeknight.
Freeper carlo3b had the best cooking threads. I wonder what happened to carlo as he hasn’t posted since 2009.
I found this gem when i searched his posts. It’s a compilation of all of his Thanksgiving threads. Enjoy!
http://www.freerepublic.com/focus/f-chat/2132634/posts
Here’s my Texas mother’s corn bread dressing that I have been making for 50 years, now. I don’t have it written down anywhere, so will have to try to write it down from memory. It’s much easier to make it than trying to write it down—LOL!
You can make your cornbread a day or two before the big day, crumble it up after it’s cool, and place it in zip lock bags in your refrigerator. At the same time, buy a loaf or two of plain ole white bread, and spread it out in the kitchen to get really hard and stale. Crumble it up too and mix it with the cornbread. You will have to figure out how many pones of cornbread you will need.
Using your favorite corn bread recipe, bake your cornbread in a well seasoned cast iron skillets. With kids and their spouses, and grandkids, we’ll have 18-20 here this year. I’ll bake about 8-9 10” pones of cornbread, and add about 1/3 as much stale white bread that I have crumbled and mixed with the cornbread.
Pour about 1/4 inch of oil in the bottom of your skillets. Heat them to pretty hot!—to whatever the temperature at which you bake your cornbread. (You want the oil to get pretty hot, if you like a some crusty bits in your dressing because this is how you get a crust on the bottom of the cornbread.)
Remove from oven, and carefully pour about half of the hot oil into your cornbread batter, and stir in very quickly.
To your taste, add salt, pepper, ground or rubbed sage, and poultry seasoning. (I taste the raw batter until I get it right.)
Add finely chopped onions and celery to the batter—again, to taste.
Add enough chicken broth (boxed is okay)_to the batter until the consistency looks about right—the batter should be moist, but not wet and runny.
Dump the mixture into a well greased roasting pan—I use my mom’s which is the old dark blue speckled metal kind.
Have a fresh turkey, if possible. Clean the innards out, and add them to your dressing, if you so desire after you cook them. . (I boil them up, and put a bit of the broth they make into the dressing, but throw the innards away )
Rub the turkey cavities with a bit of salt. Take some of the raw dressing, and fill the turkey’s cavities with it, packing fairly tightly. Close the loose skin over the dressing.
Put the rest of the dressing in the greased roasting pan.
Put the turkey, breast side up on top or the dressing in the roasting pan.
Baste the turkey with cooking oil to start, and when the turkey starts producing it’s own fat, you can use this for basting. It’s the basting that gives the turkey the nice brown color.
If your turkey has more fat than you think you want in your dressing, use your baster to suck it out to dispose of it—being very careful because it is very hot and could cause a serious burn to your skin.
You have to judge the cooking time based on the size of the turkey, but the juices should no longer have a pink ting to them.
Cook until the legs are loose and brown, and when you pierce the breast of the turkey with a sharp pick, , no pinky (bloody) liquid runs out. Don’t overcook, though or you will have a dry, tasteless bird.
Remove the turkey to a large platter.
Stir the dressing well, and taste so you can adjust the seasoning if necessary.
Hope this makes sense—written down like this!
Mari
From Sunset Magazine, December, 2006
This bread is a versatile, easy-to-make crowd-pleaser, delicately laced with Grand Marnier and studded with tart dried cranberries and orange zest. You can vary the size: Make 2 large loaves, or spread the joy with 6 mini loaves.
Prep and Cook Time: 1 hour, 45 minutes.
Notes: Loaves can be made up to 1 month ahead and frozen.
Bake and glaze loaves and allow them to cool completely. Wrap tightly with plastic wrap, put in zip-lock plastic bags, and freeze. When ready to serve, remove from freezer and defrost at room temperature.
Yield: Makes 2 regular loaves or 6 mini loaves; 12 servings per large loaf.
1 1/2 cups unsalted butter, softened, plus more for buttering pan
1 1/2 cups sugar
4 eggs
1 cup orange juice
1 cup sour cream
2 tablespoons freshly grated orange zest
2 teaspoons vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt 2 cups powdered sugar
7 to 8 tbsp. Grand Marnier or other orange liqueur
1. Preheat oven to 330°. Butter two 6-cup-capacity loaf pans (or, if making the mini loaves, butter six 2-cup-capacity pans).
2. With an electric or standing mixer on medium speed, cream butter and sugar together in a large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Add orange juice, sour cream, orange zest, and vanilla; mix until blended.
3. In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture and cranberries to wet ingredients and mix just until dry ingredients are absorbed; do not overmix.
4. Pour batter into prepared loaf pans. Bake until a toothpick inserted in centers of breads comes out clean, 70 to 75 minutes for large loaves and 60 minutes for mini loaves.
5. Meanwhile, in a small bowl, whisk together powdered sugar and 7 tbsp. Grand Marnier. Glaze should have consistency of thick maple syrup or corn syrup. If it is too thick, thin with an additional tbsp. of liqueur.
6. Let loaves cool in pans for 10 minutes, then remove and transfer to a cooling rack set over a large baking sheet. With a thin skewer or long toothpick, poke deep holes in tops of loaves. Drizzle with Grand Marnier glaze so that it coats the top, runs down the sides, and seeps through the holes.
7. Let loaves cool completely, then slice and serve, or wrap and freeze.
I made this last year, and Mr. Inspectorette and all our family and friends loved it.
Get a bag of fresh cranberries. The recipe for your own cooked cranberry sauce is on the bag. Easy! Much better than canned.
Amish Oatmeal Pie
2 eggs
1/2 c coconut
3/4 c dark corn syrup
3/4 c sugar
1/4 c melted butter
3/4 c quick oats plus 2 tablespoons
3/4 c evaporated milk plus 2 tablespoons
Whisk eggs, corn syrup, sugar. Add milk, melted butter, coconut, and oatmeal.
Pour in 9 inch deep dish reg. pie crust
Bake at 350 degrees for 40-45 mins or until firm.
Let it stand 30 minutes before serving
Oops! The list of past threads is at #137 on the thread I pasted. Here is what it contains.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
Thank you for remembering, my dear FRiend..
Here are a few of our past Thanksgiving threads.. Oh, the wonderful Memories.. sigh
Strictly for the birds ....for your Happy Thanksgiving
http://www.freerepublic.com/focus/f-news/558761/posts
The 11 Commandments of a THANKSGIVING DINNER ..Food, Fun, and recipes!
http://www.freerepublic.com/focus/f-chat/1016280/posts
The return of the dreaded 11 Commandments of a THANKSGIVING DINNER
http://www.freerepublic.com/focus/f-news/1523903/posts
Remembering Thanksgiving Day
http://www.freerepublic.com/focus/news/779858/posts
Just as you thought, it’s one more of those dreaded Thanksgiving Recipe Threads
http://www.freerepublic.com/focus/f-news/1742463/posts
Happy Thanksgiving! Got Leftovers???
http://www.freerepublic.com/focus/news/797671/posts?q=1&&page=101
Wasn’t this a Happy Thanksgiving? Got Leftovers???
http://www.freerepublic.com/focus/f-news/1743279/posts
137 posted on Friday, November 21, 2008 8:54:05 PM by carlo3b (I’m Changed)
Cornbread Dressing
3 cups cornbread, crumbled
2 -2 1/2 cups dry bread, crumbled
5 cups turkey broth or 5 cups chicken stock
2 -3 eggs
1/2 cup butter, melted
1 onion, chopped fine
1/4 cup celery, finely chopped
1/2 tablespoon salt
1/2 teaspoon pepper
1/2 tablespoon dried sage or 1/2 tablespoon poultry seasoning
Directions:
1
Preheat oven to 425°F.
2
Mix breads, add eggs and other ingredients.
3
Mix well and continue to add broth until mixture is the consistency of cake batter or thick soup. (Really soupy - it will cook dry.).
4
Bake in greased baking dish for about 40 minutes.
GIBLET GRAVY:
Cut giblets and neck meat in small pieces and put back in the broth. Add juice from the turkey pan to the broth for gravy. Blend 2 to 3 tablespoons of flour with a little cold water in a bowl to make a thin, smooth paste. Add the blended flour mixture with the broth which has been heating. Stir constantly to prevent lumping. Thicken to desired thickness and if you need more gravy add canned chicken broth to the gravy.
Add:
2 hard-cooked eggs, sliced
Taste and adjust seasonings. Gravy is done when giblets are tender. Garnish with a pinch of chopped fresh Italian parsley added just before serving.
Thanks!
BROWN PAPER BAG TURKEY
Turkey
Bacon fat
butter
Salt
Your favorite stuffing
Stuff turkey. Rub outside with bacon fat, butter and salt. Place in extra large brown paper bag. Seal opening securely with a wire tie. Place in roasting pan in cold oven. Set oven for 500 degrees for the first hour; 400 degrees for the second hour; and 300 degrees for the third hour.
Note: With this method, the turkey is always done to perfection whether it’s 12 pounds or 24 pounds.
Thanks so much for finding these.
FRESH CRANBERRY SAUCE
1 c. water 1 c. granulated sugar 3 c. Ocean Spray fresh or frozen cranberries
In a saucepan, combine water and sugar, stirring to dissolve sugar. Bring to boil; add cranberries, reduce heat to medium low. Cook until skins pop. To gel sauce, cool completely at room temperature, refrigerate until firm. Makes 2 1/4 cups.
No need to add anything to this recipe. It's absolutely delicious with just the berries and sugar. Once you taste this, you'll know what cranberry sauce tastes like, and you'll never go back to that awful greyish glop in the cans again!
Wait, What? :-)
My 21 lb. turkey is in the freezer. Got it for .78/lb. at Walmart. Was so mad to see Jennie-O on sale for .58/per the next day at another store.
Anyway, I’ve done fresh vs frozen but never brined. I actually like the frozen ones with the injected solution, which is what this one has! But now that I have the brine mix and want to try it this year, you mean I can’t brine it or it will be too salty?
HELP!
I don’t have my recipe written down and measure by what feels right.
The ingredients are cornbread (baked a day or two ahead of time), green onions, celery, boiled eggs, bacon, bacon grease, chicken broth, salt, sage, nutmeg and a bit on cinnamon.
To your crumpled up cornbread add the rest of the ingredients. The dressing should be moist, but not runny. Before putting it in the oven, take a taste to see if you need to add more of any of the ingredients. Don’t over do the bacon grease or cinnamon.
Cover your pan in foil and bake at 350 for about 30 minutes, take the foil off and bake until the top is a nice crust brown (between 15 - 30 minutes).
See my post on cranberry sauce #48...
Hey! Hey! I was first~!I win! I win!—ha.
And a stick of butter stuffed in the cavity.
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