Thanksgiving Day Foods

[DanUCSB]

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.

Also, turkey fryers are a big fire hazard. So in general, be careful.

[Ambush Master]

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]

Thanksgiving, is that coming up?

[sf11b_p]

Had my first taste of fried turkey, pretty good, almost the same results as my ronco rotisserie.

[Bill Harsey]

Originally Posted by Ambush Master

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]

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

[SP5IC]

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]

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]

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!

[vsvo]

Originally Posted by ObliqueApproach

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!

[sf11b_p]

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.

[Gypsy]

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.

[sf11b_p]

Originally Posted by Gypsy

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.

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]

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]

Originally Posted by Sweetbriar

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.