Cloaca du jour 2,064 Posted November 18, 2018 Oven turkey...in bird stuffing Green bean casserole Mashed potatoes...by hand with milk n butter Noodles n broth Sausage n cornbread stuffing in pan. Pumpkin Paradise pie...just a punkin pie with a layer of cheesecake in it. Sweet potato casserole. Pretty standard fare..no exotics Share this post Link to post Share on other sites
Bier Meister 1,513 Posted November 18, 2018 I typically do everything. this year mom is hosting. I asked her what her 2 favorite things are and i'll make em..... dressing/stuffing and my roasted butternut squash, green apple soup. wife is making a pumpking chiffon pie with a ginger crumb crust. Share this post Link to post Share on other sites
HTH 67 Posted November 18, 2018 Looking for a cranberry sauce recipe that has brandy and nuts. Anyone have a good one?TIA Share this post Link to post Share on other sites
Bier Meister 1,513 Posted November 18, 2018 Looking for a cranberry sauce recipe that has brandy and nuts. Anyone have a good one? TIA mine is very good. no nuts. fresh or frozen cranberries orange juice dark rum vanilla br sugar cinnamon stick if you want nuts, add chopped pecans. Share this post Link to post Share on other sites
5-Points 2,729 Posted November 18, 2018 Turkey on the grill Home made cranberry sauce Mashed taters n gravy Stuffing Deviled eggs Salad Green bean casserole Pumpkin pie Share this post Link to post Share on other sites
sderk 1,040 Posted November 18, 2018 Oven turkey...in bird stuffing Green bean casserole Mashed potatoes...by hand with milk n butter Noodles n broth Sausage n cornbread stuffing in pan. Pumpkin Paradise pie...just a punkin pie with a layer of cheesecake in it. Sweet potato casserole. Pretty standard fare..no exotics Noodles and broth? Interesting. Asian? Sausage and cornbread stuffing sounds awesome. Share this post Link to post Share on other sites
Cloaca du jour 2,064 Posted November 18, 2018 Noodles and broth? Interesting. Asian? Sausage and cornbread stuffing sounds awesome. Just haluski noodles cooked in chicken broth...my wifes family thing Share this post Link to post Share on other sites
trumpurethra 42 Posted November 18, 2018 Turkey and margaritas lol. Some modelo especials with lime, plenty of snacks foods too. Probably some queso and wings or something. Got a bunch of folks coming over. I love this time of year. Family, food, booze and football. What could be better than that? Fock yeah! Share this post Link to post Share on other sites
NorthernVike 2,080 Posted November 18, 2018 I'm smoking a brisket. Not a huge fan of Turkey. Share this post Link to post Share on other sites
DuckStupid 40 Posted November 18, 2018 I typically do everything. this year mom is hosting. I asked her what her 2 favorite things are and i'll make em..... dressing/stuffing and my roasted butternut squash, green apple soup. wife is making a pumpking chiffon pie with a ginger crumb crust. Interested in soup recipe if you dont mind. Have some squash from garden to use up. Share this post Link to post Share on other sites
DuckStupid 40 Posted November 18, 2018 Have a few thanksgivings to attend this year. Bringing stuffing to one and taters and pickles (homemade) to other. Pickles will probably be at both. Share this post Link to post Share on other sites
Bier Meister 1,513 Posted November 18, 2018 hehehe..... going home to sf. i'll be cooking all day on thurs (tv in kitchen). going to do: basic turkey sausage stuffing with dried cherries and apples cream of mushroom or roasted butternut/green apple soup bourbon/orange cranberries kaluha pie i'll slowly start posting the recipes for you edit: turkey is fairly versitile... a lot of wines go well with it: chard, viognier, dry roses, pinot noir basic turkey: 1 14-16 lb turkey (thawed) 2-3 tbs olive oil 1 C + 2 tbs butter (2 1/4 sticks- 1/4 inch dice) 2 tbs minced thyme 2 tbs minced rosemary 2 tbs minced sage 2 tbs parsley 10 C chricken broth 3 C diced onion (1/2 inch) 2 C diced carrot (1/2 inch) 2 C diced celery (1/2 inch) 2 lemons (halved) S&P preheat oven to 425. remove neck, gizzards, etc. rinse tureky inside and out. pat dry. create a pocket between meat and skin. rub whole bird with olive oil, salt, and pepper. mix thyme, parsely, sage, rosemary in a small bowl. evenly distribute in the pocket and outside of the bird.... if you need more make more evenly distribute about 2 C of butter inside those pockets. stuff the bird with 1 C onion, 1 C carrot, 1 C celery, and 2 lemons. tuck legs under and tie legs (trousing). roast for about 20-30 min, reduce temp to 350. cook 30 min.. pour 1 cup of broth over turkey. add abut 1 tbs of butter to roasting pan. cook 30 min. baste with pan drippings. pour another C of broth over the bird. and add another tbs butter to pan. cover loosely with foil and roast until therm reads 175 at thickest part of thigh....basting with a cup of broth and tbs of butter every 30-45 min. this should take about 1 hour and 45 min + or -. for gravy (base)- melt 2 tbs of butter. in deep skillet over high heat. add 2 c onions, 1 c celery, 1 c carrots.... saute until brown. add 6 cups of broth and bring to boil.. reduce heat to med-low and simmer for about 45 min uncovered. strain. strain pan juices from the turkey... whisk in gravy base. melt 2 tbs of butter in large sauce pan over med heat. add flour and whisk constantly until our roux is golden brown (about 6 min). gradually add the gravy base/pan juice mixture into the roux. increase heat and whisk until gravy thickens, boils, and is smooth. reduce heat to med. reduce gently until it reduce to about 4 1/2 cups..whisking often (about 10 min). season gravy with s&p. stuffing: 1 lb- unseasoned pork sausage (crumbled) you also want to remove the casings 1/2 C- finely chopped onion 1/2 C- finely chopped celery 1/2 C- butter 1 C- finely chopped unpeeled mcintosh apples 1 C- dried cherries 1/3 C- cherry brandy 1 loaf- french baguette cubed 1/4 tsp- cinnamon 1/4 tsp- mace 1 tsp- salt 1/4 tsp- ground black pepper 1/2- 1 C- chicken broth pinch nutmeg pinch dreid sage pinch dried thyme brown sausage. saute onions and celery until soft. combine all ingredients. you might want to use an egg to bind....... spray dish you are going to use to cook. spread stuffing evenly in dish. bake at 425 for 30 min (or unitl golden brown). cover with foil (to prevent burning). lower temp to 350. cook another 1 1/2 hrs until internal temp reaches 150. soup: 1 butternut squash 2 green apples 5 C veg stock 2 C cream 1-2 oz maple syrup 1-2 tbs cinnamon 1 tsp nutmeg s&p to taste preheat oven to 425* cut squash in half (lengthwise). put on cookie sheet seed side up. lightly coat with oil. roast for about 45 min to 1 hr until pulp is soft. bring stock to boil. turn heat down and let it simmer. scald cream. set cream aside. peel and core apples. cut into wedges. roast for about 20-30 min (until lightly brown). when squash is ready, let cool enough so you can handle it.... scoop seeds out and either discard or set aside to roast another time. scoop pulp out (you don't want that outer layer). put pulp and green apple in stock.... simmer for about 20-30 min. puree. once smooth, add cream (while blending)..... then add maple cin, nutmeg, s&p. Black Russian Pie: crust: 1 C chocolate wafer crumbs (or chocolate graham crackers) 2 tbs unsalted butter, melted 2 tbs kahlua combine well. press onto bottom and sides of 9-inch pie plate. chill for 10-15 min. filling: 1/2 C milk 2 envelops unflavored gelatin 1/2 C kahlua 2 eggs 1/2 C sugar 1/3 C vodka 1 1/2 C heay cream, whipped shaved chocolate heat milk to boiling. add gelatin and kahlua.... stir until dissolved. in a blender, mix eggs, sugar, vodka. with machine running pour in milk mixture and blend well. transfer to a bowl. chill for 15-30 min. fold gelatin mixture into whipped cream. pour into crust. chill until set (about 3 hours). sprinkle shaved chocolate on top right before serving. Share this post Link to post Share on other sites
DuckStupid 40 Posted November 18, 2018 Thanks, will make and report. May bring it with stuffing to first get together. Share this post Link to post Share on other sites
Bier Meister 1,513 Posted November 18, 2018 Thanks, will make and report. May bring it with stuffing to first get together. that was from about about 11 years ago. i believe i use more stock with the stuffing/dressing these days. Share this post Link to post Share on other sites
DuckStupid 40 Posted November 18, 2018 Sorry, but I make my stuffing. No fruit for me. Will try the soup tho. Share this post Link to post Share on other sites
Bier Meister 1,513 Posted November 18, 2018 to each their own Share this post Link to post Share on other sites
DuckStupid 40 Posted November 18, 2018 Agreed. stuffing needs no fruit. Some may like it, but not for me. Share this post Link to post Share on other sites
jerryskids 5,204 Posted November 18, 2018 Just asked the wife, nothing exotic: Turkey Stuffing Mashed taters Green bean casserole Will open a good bottle of wine or two from our Napa trip. Also my vegan daughter will probably make some dessert. Anyone know a good vegan dessert recipe? Share this post Link to post Share on other sites
sderk 1,040 Posted November 18, 2018 Just asked the wife, nothing exotic: Turkey Stuffing Mashed taters Green bean casserole Will open a good bottle of wine or two from our Napa trip. Also my vegan daughter will probably make some dessert. Anyone know a good vegan dessert recipe? I don't know what vegan is. But which wines you got? Share this post Link to post Share on other sites
Big Guy 1,400 Posted November 18, 2018 I'm preparing for a BIG win over the Washington Redskins Also......I'm gonna make Meat Loaf, Baked Potatoes & Baked Beans for my Bro. Share this post Link to post Share on other sites
jerryskids 5,204 Posted November 18, 2018 I don't know what vegan is. But which wines you got? Vegan is vegetarian but you can't use any animal products. So no butter, cream... kinda makes desserts a challenge. Wines... we went to St Helena which is known for its big bold reds, which is what we tend to like. Brought home bottles from Silver Oak (Bier hooked us up with a tour and joined us), Hall, Whitehall Lane, and Del Dotto. At Del Dotto we did a cave tour with barrel testing, and we also got an interesting rose based on pinot noir which is what I'm thinking for the dinner wine. Also white and tawny ports from Prager. 1 Share this post Link to post Share on other sites
sderk 1,040 Posted November 18, 2018 Vegan is vegetarian but you can't use any animal products. So no butter, cream... kinda makes desserts a challenge. Wines... we went to St Helena which is known for its big bold reds, which is what we tend to like. Brought home bottles from Silver Oak (Bier hooked us up with a tour and joined us), Hall, Whitehall Lane, and Del Dotto. At Del Dotto we did a cave tour with barrel testing, and we also got an interesting rose based on pinot noir which is what I'm thinking for the dinner wine. Also white and tawny ports from Prager. I was half joking on vegan but I would have had to look it up to know the details. I freaking love Silver Oak Cab. I have a 2013 Silver Oak cab in my wine fridge right now. Good choice dude. My GF and I have been planning on getting out to wine country but it's across country and we normally like 4 day weekends as time off. But soon. I'm a big fan of Cali and Oregon reds, but my GF is more fond of Italian and French reds.Can't wait to get there. Share this post Link to post Share on other sites
5-Points 2,729 Posted November 18, 2018 Anyone know a good vegan dessert recipe? Two parts H plus one part O. Share this post Link to post Share on other sites
Djgb13 2,338 Posted November 18, 2018 hehehe..... going home to sf. i'll be cooking all day on thurs (tv in kitchen). going to do: basic turkey sausage stuffing with dried cherries and apples cream of mushroom or roasted butternut/green apple soup bourbon/orange cranberries kaluha pie i'll slowly start posting the recipes for you edit: turkey is fairly versitile... a lot of wines go well with it: chard, viognier, dry roses, pinot noir basic turkey: 1 14-16 lb turkey (thawed) 2-3 tbs olive oil 1 C + 2 tbs butter (2 1/4 sticks- 1/4 inch dice) 2 tbs minced thyme 2 tbs minced rosemary 2 tbs minced sage 2 tbs parsley 10 C chricken broth 3 C diced onion (1/2 inch) 2 C diced carrot (1/2 inch) 2 C diced celery (1/2 inch) 2 lemons (halved) S&P preheat oven to 425. remove neck, gizzards, etc. rinse tureky inside and out. pat dry. create a pocket between meat and skin. rub whole bird with olive oil, salt, and pepper. mix thyme, parsely, sage, rosemary in a small bowl. evenly distribute in the pocket and outside of the bird.... if you need more make more evenly distribute about 2 C of butter inside those pockets. stuff the bird with 1 C onion, 1 C carrot, 1 C celery, and 2 lemons. tuck legs under and tie legs (trousing). roast for about 20-30 min, reduce temp to 350. cook 30 min.. pour 1 cup of broth over turkey. add abut 1 tbs of butter to roasting pan. cook 30 min. baste with pan drippings. pour another C of broth over the bird. and add another tbs butter to pan. cover loosely with foil and roast until therm reads 175 at thickest part of thigh....basting with a cup of broth and tbs of butter every 30-45 min. this should take about 1 hour and 45 min + or -. for gravy (base)- melt 2 tbs of butter. in deep skillet over high heat. add 2 c onions, 1 c celery, 1 c carrots.... saute until brown. add 6 cups of broth and bring to boil.. reduce heat to med-low and simmer for about 45 min uncovered. strain. strain pan juices from the turkey... whisk in gravy base. melt 2 tbs of butter in large sauce pan over med heat. add flour and whisk constantly until our roux is golden brown (about 6 min). gradually add the gravy base/pan juice mixture into the roux. increase heat and whisk until gravy thickens, boils, and is smooth. reduce heat to med. reduce gently until it reduce to about 4 1/2 cups..whisking often (about 10 min). season gravy with s&p. stuffing: 1 lb- unseasoned pork sausage (crumbled) you also want to remove the casings 1/2 C- finely chopped onion 1/2 C- finely chopped celery 1/2 C- butter 1 C- finely chopped unpeeled mcintosh apples 1 C- dried cherries 1/3 C- cherry brandy 1 loaf- french baguette cubed 1/4 tsp- cinnamon 1/4 tsp- mace 1 tsp- salt 1/4 tsp- ground black pepper 1/2- 1 C- chicken broth pinch nutmeg pinch dreid sage pinch dried thyme brown sausage. saute onions and celery until soft. combine all ingredients. you might want to use an egg to bind....... spray dish you are going to use to cook. spread stuffing evenly in dish. bake at 425 for 30 min (or unitl golden brown). cover with foil (to prevent burning). lower temp to 350. cook another 1 1/2 hrs until internal temp reaches 150. soup: 1 butternut squash 2 green apples 5 C veg stock 2 C cream 1-2 oz maple syrup 1-2 tbs cinnamon 1 tsp nutmeg s&p to taste preheat oven to 425* cut squash in half (lengthwise). put on cookie sheet seed side up. lightly coat with oil. roast for about 45 min to 1 hr until pulp is soft. bring stock to boil. turn heat down and let it simmer. scald cream. set cream aside. peel and core apples. cut into wedges. roast for about 20-30 min (until lightly brown). when squash is ready, let cool enough so you can handle it.... scoop seeds out and either discard or set aside to roast another time. scoop pulp out (you don't want that outer layer). put pulp and green apple in stock.... simmer for about 20-30 min. puree. once smooth, add cream (while blending)..... then add maple cin, nutmeg, s&p. Black Russian Pie: crust: 1 C chocolate wafer crumbs (or chocolate graham crackers) 2 tbs unsalted butter, melted 2 tbs kahlua combine well. press onto bottom and sides of 9-inch pie plate. chill for 10-15 min. filling: 1/2 C milk 2 envelops unflavored gelatin 1/2 C kahlua 2 eggs 1/2 C sugar 1/3 C vodka 1 1/2 C heay cream, whipped shaved chocolate heat milk to boiling. add gelatin and kahlua.... stir until dissolved. in a blender, mix eggs, sugar, vodka. with machine running pour in milk mixture and blend well. transfer to a bowl. chill for 15-30 min. fold gelatin mixture into whipped cream. pour into crust. chill until set (about 3 hours). sprinkle shaved chocolate on top right before serving. Want are your thoughts on brining a turkey? Ive been hearing of people who do that before cooking theirs and it turns out a lot better than they normally do Share this post Link to post Share on other sites
sderk 1,040 Posted November 18, 2018 Two parts H plus one part O. Water comes from the bosom of the earth, so it's kind of like milk from a cow, no? Share this post Link to post Share on other sites
Bier Meister 1,513 Posted November 18, 2018 Want are your thoughts on brining a turkey? Ive been hearing of people who do that before cooking theirs and it turns out a lot better than they normally do done it with and without. can be more moist, but also can be saltier with. i haven't had any issues w/out Share this post Link to post Share on other sites
MDC 5,890 Posted November 18, 2018 We travel so just bringing wine and possibly desert. Looking forward to sage dressing. Share this post Link to post Share on other sites
shotsup 832 Posted November 18, 2018 We travel . Me too. Ill be 17 miles from Fishtown Share this post Link to post Share on other sites
MDC 5,890 Posted November 18, 2018 Me too. Ill be 17 miles from Fishtown Where do you live again? I will probably be 20-25 miles away. Share this post Link to post Share on other sites
shotsup 832 Posted November 18, 2018 Where do you live again? I will probably be 20-25 miles away. Thats funny. Pass you on the NJT Share this post Link to post Share on other sites
MDC 5,890 Posted November 18, 2018 Thats funny. Pass you on the NJT I 95 to Rt 1 to GSP. Share this post Link to post Share on other sites
jerryskids 5,204 Posted November 18, 2018 I was half joking on vegan but I would have had to look it up to know the details. I freaking love Silver Oak Cab. I have a 2013 Silver Oak cab in my wine fridge right now. Good choice dude. My GF and I have been planning on getting out to wine country but it's across country and we normally like 4 day weekends as time off. But soon. I'm a big fan of Cali and Oregon reds, but my GF is more fond of Italian and French reds.Can't wait to get there. From Silver Oak we bought a 2013 Napa Valley cab and a 2008 Alexander Valley cab. The Napa one was a little more expensive despite being 5 years younger. Both were great at the tasting that Bier set up. Wife and I went to celebrate our 25th. We love wine but had never been to the Napa area despite living in Phoenix. Did a 5 day weekend, it was great. Stayed at the Harvest Inn in St. Helena; walked or Uber'd to most places. We aren't folks who try to see/do everything so we didn't, but in hindsight I which we could have also visited Far Niente, Opus One, and Grgich, all of which are on that same stretch of road. But then we would have needed another wine carrier. Share this post Link to post Share on other sites
shotsup 832 Posted November 18, 2018 I 95 to Rt 1 to GSP. The cheap way. In-laws take route 1 the whole way to save on tolls. Near Belmont Racetrack now Will be in Conshohoken PA Thursday Share this post Link to post Share on other sites
cyclone24 1,814 Posted November 18, 2018 Stuffing Your mom. Share this post Link to post Share on other sites
MDC 5,890 Posted November 18, 2018 The cheap way. In-laws take route 1 the whole way to save on tolls. Near Belmont Racetrack now Will be in Conshohoken PA Thursday I grew up a few miles from the track. I will be in Ramsey NJ. And obviously, I am in Fishtown. Share this post Link to post Share on other sites
shotsup 832 Posted November 19, 2018 I grew up a few miles from the track. I will be in Ramsey NJ. And obviously, I am in Fishtown. Ah I thought you were coming to Long Island Share this post Link to post Share on other sites
MDC 5,890 Posted November 19, 2018 Ah I thought you were coming to Long Island No. I hate driving to LI. Last time I went it took me 5 hours to get to Garden City. Share this post Link to post Share on other sites
shotsup 832 Posted November 19, 2018 No. I hate driving to LI. Last time I went it took me 5 hours to get to Garden City. Thats the next town over from me. I can get to Conshohoken in 2.5 hours on a regular day. Yes takes between 4 and 5 hours on Thanksgiving SUCKS Share this post Link to post Share on other sites
MDC 5,890 Posted November 19, 2018 Thats the next town over from me. I can get to Conshohoken in 2.5 hours on a regular day. Yes takes between 4 and 5 hours on Thanksgiving SUCKS I was just up on a random Saturday. The Belt Pkwy is my least favorite stretch of road in the world. Share this post Link to post Share on other sites
Djgb13 2,338 Posted November 19, 2018 Dont have to cook anything this year. My BIL, the one who owns the restaurant chain, said hes cooking everything so dont bring anything. Only thing my dad does need to bring is collards (dad learned how to cut and cook them from my buddys old black grandma). Excited to see what he makes. Last year he brought pork belly burnt ends. Year before was lamb chops. Share this post Link to post Share on other sites