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Thanksgiving items your preparing...

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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

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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.

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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.

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Turkey on the grill

Home made cranberry sauce

Mashed taters n gravy

Stuffing

Deviled eggs

Salad

Green bean casserole

Pumpkin pie

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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.

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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!

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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.

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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.

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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.

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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? :unsure:

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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? :unsure:

I don't know what vegan is. But which wines you got?

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I'm preparing for a BIG win over the Washington Redskins :thumbsup:

 

 

 

Also......I'm gonna make Meat Loaf, Baked Potatoes & Baked Beans for my Bro.

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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. :cheers:

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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. :cheers:

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.

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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

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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

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Where do you live again? I will probably be 20-25 miles away.

Thats funny. Pass you on the NJT

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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. :cheers:

 

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. :D

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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

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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.

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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

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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.

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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

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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.

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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.

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