Thanksgiving meals

echoes · 11-18-2007, 08:10

Greetings. Was curious if anyone wanted to share what they will be eating on Thanksgiving? Special recipies, traditions, types of food?

A continuation of this thread from '05:

http://www.professionalsoldiers.com/...t=Thanksgiving

We usually have tradtional turkey dinner, but make gooseberry ice for desert.

Holly

**Pete** · 11-18-2007, 08:51

Our church has a number of single elderly women who are alone during the Holiday.

Last year our church decided to have Thanksgiving Day in the Church Fellowship Hall. The Fellowship committee sets up the room and provides the small, odd things. Everybody else signs up for the main foods.

It went over real well.

This way I get plenty of choices from special family recipies.

Down side - no leftovers.

**Jack Moroney (RIP)** · 11-18-2007, 12:29

Traditional meal, unless of course something real special gets run over the night before

clapdoc · 11-18-2007, 13:19

We will fry 3 turkeys Thanksgiving mornig, my wife will make the dressing that my family has used before the 1850's. We will have all of our neighbors and our children and grandchildren over and eat lunch at our equipment barn, should be about 35 people and when everyone wakes from their nap we will have a late afternoon deer hunt.
Life does not get much.

We have so much to be thankful for.

clapdoc sends.

echoes · 11-18-2007, 14:55

Quote:

Originally Posted by Jack Moroney

Traditional meal, unless of course something real special gets run over the night before

Col. Sir,

Oh my indeed!

Pete Sir, we have leftovers, and will send!

-------------------------------------------------------------------------------------------------
Here is my dish:

Easy Greenbean Caserole:

This is very easy and tasty, and has a crunchy texture.

Ingredients:
2 cans frech cut greenbeans, drained
1-2 pounds fresh mushrooms, sliced and sauteed
2 cans cream of mushroom soup
2 cups finely shredded mild cheddar
1 can "french fried onions"

Okay, now stop and have a favorite beverage.

In a bowl, combine drained greenbeans with mushroom soup and 1 cup of cheese.

Pour into caserole dish, and spread evenly.

On top, layer remaining cheese and sauteed mushrooms.

Bake at 400 degrees for 30 min.

Now stop and have another beverage.

Take out and add french fried onions on top.

Bake/Broil for another 10 min.

While baking, stop and enjoy another holiday beverage.

Take out, and enjoy!

Holly

Penn · 11-18-2007, 15:15

one of the biggest mistakes when making stuffing is to use dried croutons. They dehydrate the bird. If you use fresh bread, cut in cubes, its moisture produces steam internally as the bird roast. This helps keep the breast moist. The following is a roasting process that has worked really well for our clan.
After you have stuffed your bird, don’t waste time trying to tie the cavity. Just take a 10"x18" piece of foil. fold it over so that you have a four fold thickness. Place in the cavity over the stuffing. Secure it by tucking it into the insides of the bird. The pressure of expansion will also help keep it in place as the bird cooks.
What I do is, I cook the bird @ 500^F until it is golden brown, Then I lower the temp to say 400^F for about and hr, then to 350 for another 40 minutes or so, the to 300^ for ½ hr. then to 250^ until I remove it from the oven. Once removed I let it stand for a good 20 minutes before cutting it.
Doneness can be felt. When you cook anything, the more cooked it is; the harder it is to the touch.
Make a fist. Squeeze the heel of your palm. That hardness is well done. Loosen it a bit, and that is medium, relaxed, that is rare. Once you trust your sense of feel, everything you cook should be right at the desired temp.
When cooking any kind of bird, you use your index finger and thumb to gage the breast. What your looking for is the slightest give to pressure as you apply it. I pull the bird when the I think it is medium well on the breast plate. It finishes cooking as it rests.
I make a Walnut apple sausage stuffing with fresh bread. Tarragon and thyme. When I cook the sausage I pour all the grease on the bread and cut the sausages into small bit size pieces.
I also dice an onion, a few stalks of celery, and a carrot. I sweat and season(S&P) this prior to combining it with the rest. I also use roasted garlic.
Sorry no measurements.

echoes · 11-20-2007, 17:03

Am curious if being in a different part of the U.S. or world has any significance on the "Thanksgiving meal."

Happy Thanksgiving to all!

Holly

Firebeef · 11-20-2007, 20:41

I'm on duty this Thanksgiving, and the thing to be thankul for is, I won't be overseas away from the family or pullin watch on 50% security in a wet, nasty patrol base like in years past. Our crew decided to do something completely different. My boss went out and bought us a nice hunk o Prime rib, that I'm gonna cook up (the duty of cook falls on my shoulders this year). Some hugmongous baked potatoes, sour cream chives...the works, green bean casserole (my Grammas recipe) and of course Punkim Pie!!

Hope everyone enjoys theirs!

Be safe!

Abu Jack · 11-21-2007, 13:21

Doug

Happy Thanksgiving!

Mike

**Jack Moroney (RIP)** · 11-21-2007, 14:10

Quote:

Originally Posted by echoes

Am curious if being in a different part of the U.S. or world has any significance on the "Thanksgiving meal."

Well actually many folks (tribes) have versions of a Thanksgiving Meal. Now this is not a turkey, but he will be slaughtered, cooked, and served over great fanfare to appease the Lightning God.

echoes · 11-26-2008, 13:37

Since this old thread is full of great posts, thought I would bump it for this year's Turkey-day!

Here is hoping that all those serving our nation in unifrom have a peaceful day tomorrow,
and know that we here at home are giving Our Thanks, To You All!

Holly

JJ_BPK · 11-26-2008, 14:58

Our house is always a traditional meal,, Turkey and all the fixing,,

We start with my in-laws mushroom soup. It's nothing fancy,, put the shruns in a blender with some water,, cook on low(no boiling),, 30 minutes,, add evaporated milk, a little salt & pepper, & a stick of butter.

Actual my wife is very rigid about Thanksgiving,,

IT WILL HAVE:

- Roast Turkey
- Stuffing, both in the turkey and extra
- White Mashed Tatars
- Baked Candied Sweet-Tatars
- Green-bean Casserole
- Cranberry Jelly & Sauce
- Rolls
- Creamed Onions
- Parsnips/Rutabaga
- Gravy,, NO NEVER gizzard or liver or hart

Then Pies,, Apple, Pumpkin, Pecan with whipped-cream

and she insists she does it all,,

I be very very lucky fellow...

Our big thing is the crowd,, We have had up to 36 to a sit down meal with four(4) turkeys.. This year it is going to be a small crowd, only four extra, total 7.

Our oldest is staying put in DC with the new G-daughter and friends,,
and our youngest is staying in London with her fiancé & friends,,
and our neighbors are all out of town..

Don't feel bad,,
All is not lost,,
I think I get left-overs this year...

ZonieDiver · 11-26-2008, 15:14

I'm a litte 'non-traditional' and am having:

Bone-in Ribeye steaks -
Lobster tail - halved, and brushed with butter
Large, dry scallops - wrapped in prosciuto
Asparagus Bundles -
blanched, bundled in 4 or 5's.wrapped in prosciuto
(I like good Italian proscuito)

All of the above will be grilled outside on the BBQ

Cauliflower "mashed potatoes" (yes, Dan Quayle WAS right - there is an E in 'tater'! At least if you are from Illinois/Indiana as he and I were.)

A nice salad with spinach, arugula, and mixed greens from the garden and a homemade dressing - my friend's "secret" recipe. (Maybe I can pry it out of her.

Caprese Salad as an appetizer - with Heirloom tomatoes, fresh basil from the garden, and delicious fresh mozzarella (from the same Italian deli as the proscuito)

Red wine in copious quantities!

Happy Thanksgiving, all. Let us remember those not so fortunate as to be home with loved ones.

**Roguish Lawyer** · 11-26-2008, 15:16

Quote:

Originally Posted by ZonieDiver

I'm a litte 'non-traditional' and am having:

Bone-in Ribeye steaks -
Lobster tail - halved, and brushed with butter
Large, dry scallops - wrapped in prosciuto
Asparagus Bundles -
blanched, bundled in 4 or 5's.wrapped in prosciuto
(I like good Italian proscuito)

All of the above will be grilled outside on the BBQ

Cauliflower "mashed potatoes" (yes, Dan Quayle WAS right - there is an E in 'tater'! At least if you are from Illinois/Indiana as he and I were.)

A nice salad with spinach, argula, and mixed greens from the garden and a homemade dressing - my friend's "secret" recipe. (Maybe I can pry it out of her.

Caprese Salad as an appetizer - with Heirloom tomatoes, fresh basil from the garden, and delicious fresh mozzarella (from the same Italian deli as the proscuito)

Red wine in copious quantities!

Happy Thanksgiving, all. Let us remember those not so fortunate as to be home with loved ones.

Blasphemy!!!

Happy Thanksgiving to all, especially those who can't spend it with family.

Dozer523 · 11-26-2008, 15:34

Well I get to cook the Turkey this year. Mother-in-law asked me too (Sell my clothes; I'm going to heaven!) Actually, On Friday we have a wedding for one of here grand-daughters so this is really just "Priotity of Work". Oh well. It is a big bird about 22 pounds. I make a stuffing that has evolved over the years and shows the thinking of the children (sous chefs). There are lots of dried fruits in it since the kids figured the pilgrims would have been gathering and drying fruits all summer long. There is also toasted pine nuts, porcini mushrooms and procuito ham. I rub the meat (under the skin) with butter mixed with procuito ham and finely chopped hazelnuts. Then we do the traditional stuff -- taters , sweet and irish, cranberry sauce, vegs . . . .
Thanks for renewing this thread. It was nice to see the posts from Col Moroney, even if he is "off line". Happy Thanksgiving to all. Son #1 is back home from Iraq with his family. Lots to be thankful for in the Dozer home. Yes, best wishes to all (ESPECIALLY if you are dining in a Mess Hall far from home.) Happy Thanksgiving to all.