I have done a search for Thanksgiving recipes and found only 4 threads which weren't too helpful.

I have tried and loved recipes that forumites have recently posted.

If anyone has any Thanksgiving recipes they would like to post, I would more than appreciate it.

here's one from family archives:
you'll need one medium thanksgiving at room temperature. first, fill the bathtub with warm water and rub your thanksgiving with generous amount of Famous Grouse or Grey Goose. then you sprinkle the water with Dead Sea product of your choice and immerse your thanksgiving in it for good 2 hours. don't let it go dry though, keep the Grouse and/or the Goose close by and baste constantly. once done , transfer to the couch and let rest for half the cooking time while the game is on. any game, better if it's ping pong though. nothing like constant sounds of clicking and clacking of the ball(if you can call it that) and paddles. and never, never stop basting your thanksgiving!
once the game is over, don't despair, there is more basting to do. just switch to an ethnic channel, chances are they have something spicy on, like that medieval korean drama.(keep you fingers crossed, and you just might get it in color). and keep basting, son, with good luck and fortune your thanksgiving will not be bone dry...

Grunahuser,

I certainly hope your translation of Thanksgiving=a turkey

Grunhauser, are you also coming to my Mom's house? We might also be brined in Greygoose that day.

Really,
Onions in Cheese Sauce
Quarter 4 yellow onions, boil in salted water for 20 minutes. Drain and set aside.
Then make a roux with 2 tablespoons butter and 2 tablespoons flour. Heat on medium for about 2-3 minutes and stir until thick but don't let it brown. Add 1 cup milk and stir and thicken, about 5 minutes but watch to make sure it doesn't lump or burn. Add dash of white pepper, dash of nutmeg and 1/4 lb shredded Muentster cheese and stir until all melted. Add onions and serve.

SN, this month's food magazines are loaded with Thanksgiving recipes.

quote:

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Originally posted by PURPLE:
Grunhauser, are you also coming to my Mom's house? We might also be brined in Greygoose that day.

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yeap, it will be me, stirring the fire ambers with your mother's cactus and coating her cat with gravy. and she better have one(the cat), or i'm not coming.

Grunhauser,

No, no...the cat is wrong.

But you know how us "medieval dramatic Koreans" like to eat dog

Sapril, We're doing 2 turkeys this year. One will be fried, and I'm using Wolfgang Puck's recipe for the second. You can find it here.

My favorite part of the Thanksgiving meal is Cornbread and Sausage Stuffing. It's right out of the Julia Child "Way to Cook" book and it is spectacular. I'll post it if you're interested.

Yes, please Tomtom. I would appreciate it if you would.

I've made sausage stuffing before and it was wonderful, but I am always looking to try a new variation.

Here it is, let me know what you think if you go through with it:

1 lb sausage meat (I use sweet Italian)
2 C. chopped onions (white or brown)
1.5 C. chopped celery sticks
5 C. crumbled yellow cornbread (she say a box cornbread is fine and that's what I use)
1 C. lightly packed crumbs from homemade style white bread
2 eggs lightly beaten
Salt and ground pepper to taste
1 tbs sage (I use fresh and chop it finely)
4 ounces (1 stick) melted butter

Break up the sausage meat and saute in a frying pan for several minutes, until the color changes from reddish to gray. Scrape into a large mixing bowl, leaving the fat in the pan. In the pan, saute the onions until tender (5-6 minutes); add the celery and saute 2 minutes more. Blend the onions and celery with the sausage, adding the crumbled corn bread, white crumbs and eggs. Season to taste and add butter.

I sometimes change the ratio of the cornbread and whitebread to to 3.5 to 2.5 to make the cornbread flavor a little less pronounced, but it is great either way. And if you are partial to sausage, I'm sure you could add another pound or more and it would still be wonderful.

Here's some good stuff. Not original to me, but I'll vouch for them in a heartbeat.

Cranberry Bread Pudding
1 teaspoon unsalted butter
4 large eggs
1 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
2 cups Cranberry Compote or Sauce (see recipe)
1 cup pecan pieces, toasted and rough chopped
2 cups half-and-half
8 slices day-old brioche, French bread or other white bread, crusts removed and cut into 1/2 inch cubes (about 4 cups)
Bourbon Spiced Cream, recipe follows
Shaker confectioners' sugar
Sprigs fresh mint

Preheat the oven to 350 degrees F.
Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter.

Whisk together eggs, sugar, cinnamon, nutmeg, vanilla and cranberry sauce until very smooth. Stir in half-and-half. bread and pecans. Let the mixture sit for 30 minutes, stirring occasionally.

Pour the mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes.

To serve, cut the pudding into 1-inch thick slices. Top with the Bourbon Spiced cream. Garnish with confectioners' sugar and mint.

FRESH CRANBERRY COMPOTE:
1/2 pound fresh cranberries
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups water
3 tablespoons cornstarch

Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes. Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and cool completely. Yield: 2 cups

BOURBON SPICED CREAM:
1 quart heavy cream
1/2 cup bourbon
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

Beat the cream and bourbon with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes. Yield: 4 cups

Cranberry-Orange Conserve
1 quart unfiltered cranberry juice
1/4 cup apple cider
1 cup sugar
1 orange, peel cut in large strips
1 tablespoon grated ginger
2 bay leaves
1 cup toasted hazelnuts
1 tablespoon balsamic vinegar
1 pound fresh cranberries

In a medium saucepan, combine cranberry juice, apple cider, sugar, orange peel, ginger, and bay leaves. Simmer until the mixture is reduced by half, about 20 minutes. Add the nuts, vinegar, and cranberries. Continue to cook until the cranberries burst, about 15 minutes.

Check out "Bon Appetit" and "Food and Wine." Loads of Thanksgiving recipes.

Oh man, I've got to try that Cranberry Bread Pudding.

quote:

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Originally posted by Board-O:
Check out "Bon Appetit" and "Food and Wine."

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Those are both nice enough, as recipes go, but not always realistic for "regular, everyday, non-chef people". Food and Wine is much better as a magazine in that Bon Appitit has more advertisements than articles. Another magazine that I have found very impressive is Cook's. It is however, a bit pricey and only comes out every other month, I think. It is though, a most useful magazine.

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Reading is fundamental. Listening is a skill.

Hello, people...

Food Network is all you need.

Sapril, you might try using www.epicurious.com...it pulls recipes from Bon Appetit and Gourmet for many years back, and there is currently a whole section online for Thanksgiving, plus the let the users rate the recipes so you can see the rating and their comments which I find helpful. Good luck with T-Day.

Sapril,

Here is a recipe that was passed along to my wife by her grandmother. It has been a part of our Thanksgiving celebrations for 25 years and has become a family favorite. We now make 6-8 loaves just to accomodate the requests for "a little to take home." This serves as a dessert (delicious with butter or without) or as a table bread which stands up beautifully to all the smoky/salty flavors on the traditional Thanksgiving table. The trick is to NOT bag or cover the bread at all, but to use foil to cover only the cut end of the loaf to keep it fresh. Leave the bread out at room temperature and the wonderful crunchy crust will offer a great counterpoint to the moist, rich and spicy bread. DAMN, I want some now!!

Grandma's Pumpkin Bread

3.5 cups flour
2 teas. baking soda
1.5 teas. salt
2 teas. cinnamon
1 teas. nutmeg
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups pumpkin (yes, canned)
3 cups sugar
1 cup pecans

Sift dry ingredients together. Mix pumpkin, water, oil and eggs together. Pour into dry mixture and mix well. Pour into 2 greased loaf pans. Bake in preheated 350 degree oven one hour and 15 min. Cool before removing from pans.

Enjoy

PH

Purplehaze,

Here is a silly question but I have never made bread before: Don't you need yeast to make the bread rise?

sapril,
not to butt in on PH. most sweet breads don't use yeast. but make sure the baking soda is fresh!

p.s. try some chocolate chips in it!

Another silly question: Without yeast, how will sweet bread rise?

The pumpkin bread recipe sounds marvelous. Easy enough for me to try this weekend.

sapril,
it is a dence (spelling) bread that does not need yeast. the eggs an baking soda will make it rise. the sweet bread will be moist very an heavey in weight. ever eat bananna or zucini bread ,same thing

Sapril,

bez is correct. Thanks for jumping in bez... Post a tasting note after the weekend, Sapril!!

PH

A couple of my favorites:
garlic cauliflower,
portions per head of cauliflower
1 pack of cream cheese
1/2 C heavy cream
1/2 stick butter
seasoned pepper
seasoned saly
LOTS of garlic to taste
Steam cauliflower for 10 min. Put cauliflower into casserole dish and mix with sauce top with buttered bread crumbs. broil until bread crumbs are browned.


number 2

Gouda potatoes
I layer rows of yukons and gouda cheese
with geen onions and vidalia oinions. Then
I pour heavy cream over to top dotting with butter and seasonings to taste each layer. You can top with seasoned buttered bread crumbs if you like. Happy Thanksgiving Everyone.

Another good one, not mine, but real good.

Skillet Cornbread

1/2 pound bacon, chopped
2 tablespoons minced garlic
4 jalapenos, seeded and diced
3 cups cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 cups buttermilk
2 large eggs, lightly beaten
10 tablespoons melted unsalted butter

Preheat the oven to 450 degree F.
Brown chopped bacon in a 10-inch cast iron skillet. Add the garlic and jalapeno and saute until softened.

In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well. In a small bowl, combine the buttermilk, eggs, and melted butter. Add to dry ingredients and stir just to combine. Quickly pour the cornmeal batter into the skillet.

Bake for 25 to 30 minutes, or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter on the side.