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What is on your Thanksgiving menu this year? - Page 2

post #31 of 48
Quote:
Originally Posted by Pete View Post
 

Thanksgiving is the one meal a year that demands tradition for us.

 

For me, every holiday involves tradition.  My point wasn't that I'm against tradition, I'm not even arguing if someone likes to eat the same stuff year after year.  Personally for me, tradition is not just about the food, there are a lot of things that go into traditions.  One of my favorite Tday traditions is going to the movies after dinner, or cooking with my Mom, or sneaking around picking at the ham before dinner.  Christmas is my holiday to cook.  You'll get something different at my house every year, sometimes roast pork or lamb or roast beef.  But what will always be the same is the good wine, the festive decorations, the bountiful food, the whole house smelling of cinnamon, and a beautiful table setting.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #32 of 48

I'm just happy that Karen's family no longer serves instant mashed potatoes, canned veggies, gravy from a packet, etc. It took a few years to bring them around, but it was worth it.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #33 of 48
Quote:
Originally Posted by teamfat View Post
 

I'm just happy that Karen's family no longer serves instant mashed potatoes, canned veggies, gravy from a packet, etc. It took a few years to bring them around, but it was worth it.

 

mjb.

 

Holy sh***t I was just counting the sodium content from your post in my head and almost went into cardiac arrest - :lol: 

post #34 of 48
Quote:
Originally Posted by Mike9 View Post
 

 

Holy sh***t I was just counting the sodium content from your post in my head and almost went into cardiac arrest - :lol: 

 

Remember the thread on foods we had as kids.. well I picked up some chicken chow mein for old times sake. I just looked at it today, 100 calories per serving with three servings per pack.. sweet! Then my eyes glanced down to 63% of sodium per serving. :eek:

post #35 of 48

Our Traditional stuffing with Brazil nuts - I'll have the recipe this afternoon - is simple: two bags commercial stuffing  mix, two batches stale cornbread made with Bob's Red Mill cornmeal, and a portion of roughly-chopped Brazil nuts, formerly shelled by hand, now bought pre-shelled from Trader Joe's. ;)

 

Anybody know of a really good commercial turkey stock?

 

We're not doing the turkey, so we won't conveniently have the various spare parts to simmer up.  If we have to, we'll try to find some backs, wings, necks, etc., but I'm not too sure about availability, and I'd just as soon skip that step if I can.

 

Appreciate suggestions, and I'll fill in the details shortly.

 

Thanks

 

Mike

travelling gourmand
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post #36 of 48

Better than Bullion Turkey base is acceptable, not as nice as homemade stock but it works. Plus most grocery stores have turkey broth and stock in the soup isle this time of year.

post #37 of 48

TURKEY STUFFING WITH BRAZIL NUTS

 

Finally located the recipe:...   this is enough for a six-or-eight person dinner

 

2     14-oz       Packaged stuffing mix - "Sage and Herb"

2    batches     Cornbread     we like ATK's Best Recipes "Golden Northern                                     Cornbread,"  but any non-sweet cornbread made with coarse, stone-                       ground cornmeal - we like Bob's Red Mill  brand - is fine.

                       Make a couple days ahead so it's good and stale

3     large        Spanish onions, finely chopped

6      ribs         Celery, finely chopped, no leaves

 

Lightly sautee onions and celery in 2 Tbsp olive oil, just to soften

 

1/2   Lb          shelled Brazil nuts, each cut into 3-4 pieces: big enough for some                          good crunch.  You could certainly have more

 

Stir all ingredients together in large bowl until thoroughly mixed.

 

1     Qt           Turkey stock, hopefully made by you

add

4      tsp         freshly ground Black Pepper  (ever notice how foodies never just say "pepper"?)

3      tsp         thyme

2      tsp         sage

1/2   cup        parsley, chopped

1      stick       unsalted butter

 

mix all well over medium heat until butter melts, let cool, mix thoroughly into dry ingredients

 

Form into 3/4-cup patties or put into muffin molds.

Cook at 350* until nicely browned, about 30 minutes

 

serve with LOTS of turkey gravy

 

These will freeze just fine for later enjoyment

 

Our kids - and their kids - won't accept any other stuffing :thumb:

 

Happy Thanksgiving!

 

Mike

the old turkey himself


Edited by MikeLM - 11/23/14 at 4:03pm
travelling gourmand
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post #38 of 48
Buy some ocean spray crannrasians and let 1 cup per bag simmer in the water when heating it.
post #39 of 48
Thanksgiving plating for great artists
http://www.hrothstein.com/thanksgiving-special/

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #40 of 48

haha Those are great.

post #41 of 48

KouKou' -

 

Thanks. That's pretty funny.

 

Hope you and family have a great one!

 

Mike

travelling gourmand
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post #42 of 48

Kind of surprised I am even asking this question. Karen's sister will be cooking the turkey, it is a 12 pound hen. She has a convection oven, something with which I am not familiar.  The bird will be loosley stuffed with lemon, orange, garlic, sage and rosemary, not packed with dressing. I have no idea what to tell her regarding cooking time. Any recommendations?

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #43 of 48

I would 2-3 hrs in a medium oven.  Can her convection feature be turned off?  My convection has settings to control whether it uses the convection fan or not.  Personally I would not use convection oven on a hen, I only use convection when it's a shorter cooking time.  Hen is so chewy and tough that I would consider a more gentle cooking method.  I would do a braise honestly, I don't find hens suitable for roasting.  Good luck with that, let us know how it goes.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #44 of 48

Have her pick up one of those baking bags (Reynolds Aluminum product) and follow the directions.

Even my sister can make an awesome turkey with one of those.

:)

 

mimi

post #45 of 48

Blech cooking in those bags gives the turkey a chemical taste. A 12 pound turkey will be tender KK, they are a young bird not like an old stewing hen that is only good for soup. I start my turkey in a 450f oven until it is nicely browned then turn it down to 325 and cook until done via thermometer. A 12 pound bird will take around 3 hours give or take...

post #46 of 48

I'm once again facing the annual "marshmallows on the sweet potato or not" debate.  I like them plain - cooked in a little cream and butter until they are soft enough to mash themselves.  My family prefers them boiled, mashed, covered in marshmallow and baked.  As always... I'm cooking so I choose.  But what a dilemna; So much emotion involved in this topic.  IIt is almost as bad as the home-made whole berry cranberry sauce versus cranberry jelly out of a can discussion.

post #47 of 48

Thanks for the tips. I think she'll agree with me that turning off the convection feature would result in a better bird.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #48 of 48


Getting the Venison for the dressing done early this year.

Thought maybe I would post our dressing.

Traditional cornbread dressing

1" layer in baking dish.

Layer of cooked Venison sausage

layer of dressing

layer of local quick sautéed oyster mushrooms

dressing

sausage

mush

dressing

Kind of like a dressing lasagna:thumb:

oh yea diced granny smiths in the mi9repoix to offset the spiocy sausage 


Edited by panini - 11/25/14 at 6:25am
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