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NRA Endowment Member
Thanksgiving dinner specialties
What are your special dishes for Thanksgiving dinner? Wife makes her aunt's butternut squash casserole, which is amazing enough, but then her mother makes a pork pie that I could easily live on for the rest of my life.
These, of course, are in addition to the traditional turkey, taters, and trimmings. This is why I usually gain ten pounds by Turkey Sammich Saturday...
These, of course, are in addition to the traditional turkey, taters, and trimmings. This is why I usually gain ten pounds by Turkey Sammich Saturday...
“A gun is a tool, no better or no worse than any other tool: an axe, a shovel or anything. A gun is as good or as bad as the man using it. Remember that.”
NRA Endowment Member
Replies
http://allrecipes.com/Recipe/Ambrosia-Fruit-Salad/
Jerry
NRA Endowment Member
Yep!....I use my Mom's gravy recipe...I departed a little in that I don't slice up a boiled egg in the gravy before serving....always thought it superfluous as the gravy was great on it's own.
I've been contemplating tossing a few dried cranberries in the apple and sausage stuffing (This stuffing was originally used fir waterfowl but is out of this world for turkey)...but it stands on it's own as is...I just don't know....
wishing all a happy Thanksgiving.
JAY
:devil:
Jerry
Challenge accepted. I'll take video when I take the temp on my next bird after I pull it out if the smoker. Needless to say, you learn quick to stand to the side!
Jerry
The ducks will be mighty fine, though.
Mike
N454casull
My mom is one heck of a cook and does it all. I am no slouch in the kitchen either, but she won't let me make anything. The one thing I do get to make every Thanksgiving and Christmas is pecan rolls. You basically pour some pecans in a cake pan, bring brown sugar, butter, and real maple syrup to a boil, then pour it over the pecans. From there, you take those frozen yeast rolls, set them on top, and let them rise. When they rise enough, put them in the oven and bake until the rolls are done. Before the Syrup/sugar/pecans cool, you have to flip them over into another pan so the pecans are on top.
The syrup stuff soaks in the rolls and they are sweet, sticky, and gooey. Absolutely delicious!
http://en.wikipedia.org/wiki/Turducken
Will let you know!
Happy Holidays All!
Myself, I've never much liked squash dishes or similar and that includes pumpkin pie. It's okay but nothing to compare w. pecan pie (my fave) or good old apple or berry pie.
LM is correct about some giblet gravy being its own food group. My mom's was that way (she was a deep south farm-girl cook) and it's the type I enjoy. Strangely, decent gravy isn't hard to make at all. Yum.
I've also enjoyed country ham or wild game or other meats but a really good turkey is hard to beat. I love roasted fowl anyway.
I've had them, with mixed reviews. When they were a fad, everyone had to fix one and so it was overdone, the whole thing jumbled together and not very tasty. If done with some care, it could be tasty but nothing special. My point is, spending time getting the turkey or duck to cook just right on its own is usually better than mixing them and not having either come out good.
A general caution about "stuffing" vs "dressing"... Most turkey people will stuff the bird (if they stuff it at all) with a generalized, medium seasoned sage-type dressing. They will totally avoid actually stuffing the bird w. oyster or other more "exotic" types of dressing.
This is I think the correct way to go... stuffing can easily over-flavor the entire bird if the ingredients are exotic, like oysters. This specialty type dressing should be baked separately, as cpj says. Only "standard" sage-type dressing, not too over-seasoned either, should go inside the bird itself.
With me smoking the brined turkey, she can concentrate on the home made cranberry sauce, both kinds - jelly and sauce, cocoanut pie with flaky home made crust and 2" of meringue, sweet potato pie, and pumpkin pie. Our guests (family, friends, and any stragglers that any of them pick up) bring casseroles, pinto beans, spiral cut hams, three layer salad, and a variety of pies and cakes. It is a major indoor/outdoor event that starts early and runs late, and we never run out of food and BS.
Clean-up sucks...then, Saturday, we drive 50 miles for the other side of the family's Thanksgiving, and do it all, again.
I never said anything about giblet gravy.
NRA Endowment Member
If I was making a thanksgiving meal I would most probably go with a nice pernil, arroz con gandules and potato salad which is the traditional xmas fare here in Puerto Rico.
I HATE pumpkin pie so I always make a lemon meringue pie, if I was to make a bird I would stuff it with mofongo and carne frita but that is way too much trouble for just my brother and I and way too many leftovers.
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My bad, you were speaking in general of gravy made by moms. Somehow always the best.
Like my wife said last time. "You know, I wait all year for this and it never disappoints."
http://low-cholesterol.food.com/recipe/mean-chefs-apple-brine-23687
http://www.food.com/recipe/quincys-yeast-rolls-97023
Not too hard. You make them, let them rise, and coat with honey butter before baking. These rock.
Winston Churchill
10# turkey with stuffing in roaster oven, mashed taters, yams, noodles, green beans (mom canned), and dinner rolls. Cherry cheese cake, apple and punkin pie for dessert.
I don't care much for turkey unless it's in a sandwich, and I'll have plenty left over.
:topic: sort of.... Was at a smaller local grocery store saturday and they had fresh turkeys in the case. One looked a little different than the others......... because it was a 38#er!
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
Don't laugh, that is a delicacy for some of the old Hispanic folk here in south Texas.
AKA: Former Founding Member