View Full Version : Thanksgiving Day Foods
Team Sergeant
11-11-2005, 18:08
What's everyone planning on having on their Turkey-day feast???
TS
(recipes with favorite dishes!!! I need some new side dish ideas.)
brewmonkey
11-11-2005, 22:07
I am smoking my Turkey this year but I have not come up with any side dishes other then the starter which is going to be a butternut squash soup. I will dig the recipe out in the morning as I am upstairs for the evening.
Happy Thanksgiving to you guys :) I think another day for a good homemade feed is ALWAYS a good idea :D
We've started a new tradition since we moved to MD. The guys come over in the morning to fry turkeys and smoke large plump hens. The families come back for drinks, dessert, and football.
The one side dish we always have is sweet potato crunch: http://professionalsoldiers.com/forums/showpost.php?p=69560&postcount=14
What I need are dessert recipes. Chocolate always works for me, but I've been thinking about a pumpkin cheesecake.
I am smoking my Turkey this year.
What works best for that... pushups, situps, squat thrusts, or do you just rotate the turkey through them all?
X Standard Thanksgiving fare to include Turkey, stuffing, veggie casseroles etc. I found this and think I am going to try it this year. You can slice the pie into thin slices for a side or larger pieces for a dessert topped with whipped cream. (according to the recipie)
Sweet Potato Souffle
3 large sweet potatoes, peeled and cubed
2 14 oz cans sweetened condensed milk
1 cup sugar
11 tablespoons unsalted butter, room temperature
2/3 cup honey
3 large eggs
5 tablespoons pure maple syrup
1.5 teaspoons ground nutmeg
1.5 teaspoons salt
2 teaspoons vanilla extract
2 9" pie crusts
Boil potatoes as you would for mashed potatoes. Drain, allow to cool slightly, then mash until smooth. Measure out 3 cups and transfer to a food processor. Add remaining ingredients and puree until smooth. (Can be made and refrigerated up to 2 days ahead of time)
Preheat oven to 350.
Roll out pie crusts into standard pie dishes, pour mixture into pie pans.
Cover top edge of pie crust with foil to prevent burning or shrinkage of crust. Place on cookie sheet and bake approximately 1 to 1.5 hours until top is deep burnt orange color and souffle has firm consistency. Remove and let stand for approximately 45 minutes to firm up.
This makes enough for 2 9-inch pies. Omit the pie crust and cook in a casserole dish for a scoopable side dish.
BMT (RIP)
11-12-2005, 12:32
Ms Gypsy, I've been eating sweet tater souffle for probably 65+ years. Don't get no better!! :lifter
BMT
Kyobanim
11-12-2005, 14:26
I am smoking my Turkey this year
2 questions . . .
Where do you find papers that fit around the bird and is it a good high?
Ghostrider
11-12-2005, 18:34
Corn "souffle"...Warning: Not for the calorie or heart concerned, but super easy and tasty.
Ingredients:
1 can whole kernel corn
1 can cream corn
1 c. sour cream
1 small box of Jiffy corn bread
3 eggs
1 stick of butter, melted
1/4 c. mayo
1 c. cheese
Directions:
Mix all ingredients thoroughly, except cheese, in a baking dish.
Bake at 350 degrees for 15 - 20 minutes. If still too loose, stick in microwave for 5 minutes.
Last 5 minutes in oven, top with cheese.
Number Of Servings:
Preparation Time:5 minutes
Ms Gypsy, I've been eating sweet tater souffle for probably 65+ years. Don't get no better!! :lifter
BMT
Good to know BMT, I've not tried it before! Do you have it in the pie crust or as a casserole?
ghuinness
11-13-2005, 09:08
Someone at the barn made this last year; it was very good.
Rum and Sweet Potato Casserole
ingredients
· 5 cups mashed sweet potatoes
· 3/4 cup white sugar
· 2 eggs, beaten
· 1/2 cup milk
· 1 teaspoon vanilla extract
· 1/2 cup butter, melted
· 1/4 cup dark rum
· 1/4 cup Grand Marnier
· 3/4 cup brown sugar
· 1 cup chopped pecans
· 1/3 cup self-rising flour
· 1/3 cup butter, melted
Directions:
- Mix the sweet potatoes and sugar. Stir in the eggs. Mix in milk, vanilla extract, and 1/2 cup melted butter. Gradually stir in the rum until well blended. Transfer the mixture to a greased baking dish ( 9"x13")
- topping: Mix the brown sugar, pecans, flour, and 1/3 cup melted butter. Sprinkle this mixture over the mashed sweet potato mixture
- Bake 30 minutes - 350 degrees.
Hell yes, my wife's grandmother makes the best sweet tater casserole. As oppose to rum, she always adds a little Jim Beam for flavor. 2 years ago when she was making it she went to add a shot.......and dropped the bottle right in. Whoops! It was a "little more" than a shot. Everyone ate even more than usual, and a very happy gobble gobble day was had by all.
PS - Does anyone else live for using leftover turkey to make melt sandwiches? A little miracle whip, a mound of shredded turkey, a few slices of cheese, grill it til the cheese melts.......OOOOHHHH MAMA!!
(Wipes drool off chin.) Are we there yet? ;)
S
PS - Does anyone else live for using leftover turkey to make melt sandwiches? A little miracle whip, a mound of shredded turkey, a few slices of cheese, grill it til the cheese melts.......OOOOHHHH MAMA!!
(Wipes drool off chin.) Are we there yet? ;)
S
Sometimes I like to take left over turkey and fry it with a little bit of butter, salt and pepper. Get yourself some good sammich bread and top with left over cranberries. Yum!
We got hooked on B B Q-ing our turkey. It is done indirectly, and has a nice smoked flavor. It more moist than oven baked. Rest will be traditional with pumkin pie and whipped cream (real cream) too!!!. Takes a week to move after that dinner.
Spartan359
11-13-2005, 14:57
PS - Does anyone else live for using leftover turkey to make melt sandwiches? A little miracle whip, a mound of shredded turkey, a few slices of cheese, grill it til the cheese melts.......OOOOHHHH MAMA!!
I make sandwiches but not like that. A little bit of mayo, turkey, and stuffing. HHHMMMM......Turkey sandwiches.
Hollis, how do you BBQ your turkey?
I fried a turkey for the first time last year, and I must say, it is now the preferred technique. I'm sure many a bird has been fried by the various members of this board, and now I know why.
However! If you are going to do this, do not be a dumbass like me. When they say to dry the turkey as much as possible to prevent splatter, do exactly that. That hot peanut oil looks nice and placid until you start inserting the bird, at which point it will furiously boil, splatter, and generally cause burns. Like, to my arms, hands and face. Luckily, mine were extensive but mild, and certainly enough cause for much hilarity by those gathered 'round, who had the joy of watching me stoically (and slowly) lower it the rest of the way down, for to drop it would have been to tip over the pot. :eek:
Also, turkey fryers are a big fire hazard. So in general, be careful. :D
Ambush Master
11-20-2005, 11:03
1 Pound fresh mushrooms
1 cup chopped celery
3/4 cup chopped onion
1/2 cup margarine or butter
2 chicken flavor bouillon cubes or 4 tsp loose
1 2/3 cups water
1 pound bulk sausage, browned and drained
1 (16 ounce) stuffing mix
1 1/2 teaspoons poultry seasoning
I also usually boil a small cottage cheese size tub of chicken livers and use that water for the 1 2/3 cups called for earlier and add the livers to the mix.
In a large skillet cook mushrooms, celery, and onion in margarine/butter until tender. Add water and bouillon, cook until bouillon dissolves. In a large bowl, combine mushroom mixture and remaining ingredients; mix well. Loosely stuff turkey just before roasting, if desired. Place remaining stuffing in a greased baking dish (loaf pan/s). Bake at 350F for 30 minutes or until hot. Refrigerate leftovers.
I have used Jimmy Dean or Owens brand sausages and if you want to spice it up, use the Hot or any of the other flavored types. I did try the Maple flavor once and it didn't taste right.
This dish is meaty enough, with the addition of the livers, to almost be used as a main course.
Enjoy !!
Martin
Bill Harsey
11-20-2005, 12:57
Thanksgiving, is that coming up?
Had my first taste of fried turkey, pretty good, almost the same results as my ronco rotisserie.
Bill Harsey
11-20-2005, 14:05
1 Pound fresh mushrooms
1 cup chopped celery
3/4 cup chopped onion
1/2 cup margarine or butter
2 chicken flavor bouillon cubes or 4 tsp loose
1 2/3 cups water
1 pound bulk sausage, browned and drained
1 (16 ounce) stuffing mix
1 1/2 teaspoons poultry seasoning
I also usually boil a small cottage cheese size tub of chicken livers and use that water for the 1 2/3 cups called for earlier and add the livers to the mix.
In a large skillet cook mushrooms, celery, and onion in margarine/butter until tender. Add water and bouillon, cook until bouillon dissolves. In a large bowl, combine mushroom mixture and remaining ingredients; mix well. Loosely stuff turkey just before roasting, if desired. Place remaining stuffing in a greased baking dish (loaf pan/s). Bake at 350F for 30 minutes or until hot. Refrigerate leftovers.
I have used Jimmy Dean or Owens brand sausages and if you want to spice it up, use the Hot or any of the other flavored types. I did try the Maple flavor once and it didn't taste right.
This dish is meaty enough, with the addition of the livers, to almost be used as a main course.
Enjoy !!
Martin
If any of this is left over, could you UPS it on up?
Michelle
11-20-2005, 19:31
Two handful Candied yams:
Caveat: I don't measure when I cook.... I go by eye/taste... and I made this recipe up.
Empty large can of regular canned yams and juice into pyrex dish. Cut up 1/2 stick of butter into tablespoon sized sqares and distrubute throughout the yams.
Add:
Two handfuls (keep in mind I have petite hands) brown sugar, two handfuls GOLDEN raisens, two handfuls dried currants and two handfuls of chopped pecans.
Nutmeg, allspice and cinnamon sprinkled on top. Stir carefully to mix everything.
Bake at 350 for 50 minutes. Take out, cover top of everything with a layer of mini marshmallows, throw back in and bake until bubbly and brown on top (approx. 10 minutes).
I am not allowed to participate in family gatherings unless I make this dish. It's become mandatory. My nephews think it's great because they say it's like having dessert with their meal.
From a carb perspective, this dish is a nightmare. But 'tis the season for exceptions... fa la la la la.
m1
We don't "stuff" our bird; but damn, my wife and kids insist it's stuffing. We will make a double batch of oyster dressing, belay that, oyster stuffing. It is very good. Happy Turkey Day to all.
mumbleypeg
11-30-2005, 09:47
Ok, I missed posting for Thanksgiving.
Brined and Smoked Turkey:
Brining:
5gallon bucket,
1.5 cups salt
1.5 cups brown sugar
1cup Jim Beam(substitute your favorite)
1 fist sized Onion quartered
1 head garlic smashed
2 oranges quartered
4 Chipotle chili's
Bay Leaves
1table spoon whole black peppercorns
I put the turkey in the bucket and cover. Let brine overnight.
Smoking:
Pat dry your Turkey
Rub a paste of Olive oil, rosemary, salt and pepper(cumin if you like) under the Skin.
Fill the cavity with onion, garlic and perforated Citrus( I like to use grapefruit).
place in smoker. I like to use mesquite but use your favorite wood. Keep the temperature as close to 200 f as you can. Leave it there until done.
I like to make skin on mashed potatoes with sliced truffles and Truffle oil.
another choice is to make mashed potatoes using a combination of Yukon Gold and white Sweet Potatoes.
ObliqueApproach
11-30-2005, 10:36
I missed the Thanksgiving post as well, but try this. We gave up mashed potatoes for this!
1 medium head of cauliflower steamed for an hour
1 X 6oz tub of cream cheese (We live in the Middle East and the measurements are 150grams so am not sure exactly what size they come in in the States)
Put everything in a food processor let her rip!
Salt and pepper to taste.
Everyone we have served this to has DXd their mashed potatoes.
Enjoy!
I missed the Thanksgiving post as well, but try this. We gave up mashed potatoes for this!
1 medium head of cauliflower steamed for an hour
1 X 6oz tub of cream cheese (We live in the Middle East and the measurements are 150grams so am not sure exactly what size they come in in the States)
Put everything in a food processor let her rip!
Salt and pepper to taste.
Everyone we have served this to has DXd their mashed potatoes.
Enjoy!
This looks intriguing, we'll have to try it. Thanks OA!
Ever thought of a Special Operations book of food and drink to benefit your fund? War and Operations isn't the only things you people stand out in, must be some hellacious dinners and BBQs at your houses.
Sounds excellent ObliqueApproach, will give this a try.
Don't know if I can give up my potatoes though, the Irish side of me might get awfully testy. :D
Sounds excellent ObliqueApproach, will give this a try.
Don't know if I can give up my potatoes though, the Irish side of me might get awfully testy. :D
Wow, I had to read that three times till I saw it was testy not tasty. :)
Maybe I'm dehydrated or need some extra vitamin A.
Sweetbriar
11-30-2005, 16:02
Baked Cranberry Sauce (w/bourbon)
1 (12 oz.) bag cranberries, fresh or frozen
1 1/4 cups sugar
1/4 teaspoon ground cinnamon
Pinch nutmeg
1/4 cup bourbon, or more
preheat overn to 350 F
Combine the cranberries, sugar, cinnamon and nutmeg in a small baking dish and cover. (A 2 qt. covered glass casserole dish works great. Surface area plays in later and you can double it if you want.) Bake for about 55 minutes, remove the cover and stir to melt any undissolved sugar (scrape the bottom, no crusty sugar wanted) and bake for 10 more minutes, or until the cranberries are soft and syrupy. Remove the dish from the oven and immediately pour on the bourbon. It will boil quick, but you can add a more to taste. Let the dish cool to room temp, then chill for at least an hour before serving (to let it set up a bit). The sauce will keep for several weeks in the fridge! In the recipe as given, the bourbon is a mystery ingredient that makes it fantastic.
Canned Cranberries (a chutney, really)
1 (8 oz.) can whole cranberries (not jellied)
1 (6 oz.) can mandarin oranges DRAINED
1 cup walnuts
1 cup pecans
Fold together, chill and serve. Sweet as candy and makes a nice little snack.
I got these from the Food Network, both Paula Deen I think. That girl can cook!
Stargazer
11-30-2005, 16:11
Paula Deen. That girl can cook!
Thank you for the recipe, it sound delicious.
I agree with your opinion of Paula. I have made several of her recipes with great success.
Wow, I had to read that three times till I saw it was testy not tasty. :)
Maybe I'm dehydrated or need some extra vitamin A.
LOL! Or...glasses. :D
Thanks Sweetbriar, both recipies sound incredible.