Thanksgiving recipes

[Aardvark86]

OK, Colonoscopy's vulgar thread got me thinking it would probably be appropriate to have a thread to share favorite Thanksgiving recipes and/or traditions. I'll start.

Cream of peanut soup (AWESOME as an appetizer while waiting for turkey to cook, or with day-after cold turkey sandwiches):
- Boil 1 chopped yellow onion and two chopped carrots in 1qt chicken stock. When veggies are soft, puree it.
- Add 1 cup cream, 1 cup smooth peanut butter, and 1/2 cup crushed peanuts. Stir until blended over low heat
- Serve warm with tabasco to taste

 

[fredjr82]

I usually just drink bloody marys and beers until I'm told it's time for lunch/dinner.

 

[Aardvark86]

I usually just drink bloody marys and beers until I'm told it's time for lunch/dinner.

you should choose another gif. There is no way a guy wearing an Atlanta Braves hat would gag over peanut soup.

 

[ICWestfan]

OK, Colonoscopy's vulgar thread got me thinking it would probably be appropriate to have a thread to share favorite Thanksgiving recipes and/or traditions. I'll start.

Cream of peanut soup (AWESOME as an appetizer while waiting for turkey to cook, or with day-after cold turkey sandwiches):
- Boil 1 chopped yellow onion and two chopped carrots in 1qt chicken stock. When veggies are soft, puree it.
- Add 1 cup cream, 1 cup smooth peanut butter, and 1/2 cup crushed peanuts. Stir until blended over low heat
- Serve warm with tabasco to taste

While this recipe doesn't appeal to me, why not use chunky peanut butter and save a step in the prep?

 

[Aardvark86]

While this recipe doesn't appeal to me, why not use chunky peanut butter and save a step in the prep?

the chunky peanut butter's peanuts do not have either the flavor or texture of the freshly crushed ones.

Plus, you get leftover peanuts to eat while watching football over the coming weeks

 

[fredjr82]

While this recipe doesn't appeal to me, why not use chunky peanut butter and save a step in the prep?

He prefers the bigger nuts in his soup.

 

[SeaPA]

My marinade recipe...

Combine with ice. Baste tongue and throat regularly while waiting for turkey to be fully cooked.

 

[Whiskeydeltadeltatango]

My mom makes a version of this that is a family tradition:

Pheasant Wild Rice Casserole

Sounds like a good dish for leftovers.

www.justapinch.com

I dont know that she has ever made the exact same recipe twice but it is always good.

The tradition has to do with the pheasants though. It started when I was a kid, or before, the men would hunt the day before Thanksgiving and the ladies would always prepare the pheasant dish the morning of. It was always a cat and mouse game of "we need birds but not too many".

Now, my uncle is old and my "dad" cant walk enough to do it. So it's me....I'm responsible for the birds.... and brother it isn't as easy as it was when I was a kid. I dont have much private land access, last year I tracked over 9 miles on HuntX before I finally sent the family the photo to let them know I had one.

Deer tonight, pheasant tmrw, duck Wednesday morning pheasant Wednesday night. Time to perform.

 

[goldmom]

Unappealing to my taste but to each his own.
We just stick to stuffed celery and veggies with a dip of some sort (not made with onion soup mix though).
The Parade and football games are on TV of course and the turkey smell is all through the house making us super hungry. The guys also like that “Bold” flavor Chex Mix and a cold beer or three.
We usually eat around three with a carb coma taking over by 4:30 with the Cowboys game on the TV.

Which given the Cowboys play these days isn’t a bad thing.

 

[Tenacious E]

OK, Colonoscopy's vulgar thread got me thinking it would probably be appropriate to have a thread to share favorite Thanksgiving recipes and/or traditions. I'll start.

Cream of peanut soup (AWESOME as an appetizer while waiting for turkey to cook, or with day-after cold turkey sandwiches):
- Boil 1 chopped yellow onion and two chopped carrots in 1qt chicken stock. When veggies are soft, puree it.
- Add 1 cup cream, 1 cup smooth peanut butter, and 1/2 cup crushed peanuts. Stir until blended over low heat
- Serve warm with tabasco to taste

Sage dressing.

1 stick of butter & small amount of veg oil
12-14 cups bread cubes
2 eggs, whisked
1/2 diced small onion
1/2 cup diced celery
1 tsp salt & 3/4 tsp black pepper
3 tsp sage (or to taste)
1/2 tsp poultry seasoning
1 can chicken broth

Heat chicken broth to boiling in small pan.

Sautee onion & celery with oil & butter in a large pan. Remove from heat
and add your seasonings to the pan.

Next put the pan back on medium heat and start to add bread cubes- keep tossing to coat all the cubes with the butter and seasonings.

Next add hot chicken broth to get the bread cubes soaked but not too wet. Use extra hot water if necessary.

Take off heat and toss the beaten egg onto the dressing. Keep turning so there are no clumps of egg.

Turn this into a buttered casserole dish and cover with aluminum foil. Make a sort of tent so that when the dressing expands-there is room for it to puff up.

Bake 350 for 1 hour. May take the foil off for the last few minutes.

 

[Tom Paris]

16 0z frozen corn
1 stick butter
1 package cream cheese
half cup sugar

Add all to crockpot. Cook on low for a 2-3 hours. Stir. Keep on low until ready to serve.

 

[goldmom]

I make cornbread STUFFING but it’s a cornbread and sausage STUFFING that I still STUFF in the bird. Just like my Mom taught me.
And it’s absolutely fabulous. Next to my homemade mashed potatoes and covered with the also fabulous turkey gravy my mom also taught me to make.
Getting hungry!

 

[ICWestfan]

16 0z frozen corn
1 stick butter
1 package cream cheese
half cup sugar

Add all to crockpot. Cook on low for a 2-3 hours. Stir. Keep on low until ready to serve.

Use white corn and thank me later.

 

[ICWestfan]

I make cornbread STUFFING but it’s a cornbread and sausage STUFFING that I still STUFF in the bird. Just like my Mom taught me.
And it’s absolutely fabulous. Next to my homemade mashed potatoes and covered with the also fabulous turkey gravy my mom also taught me to make.
Getting hungry!

Do you grind your own corn or by a box of cornbread? Recipe please. (No self-respecting southerner uses instant grits...)

My Mom (no pic, RIP in pieces) stuffed the bird. She added raisons, celery, and onions.

 

[ThorneStockton]

I don't really care too much for traditional Thanksgiving foods, but this looked good

 

[Aardvark86]

Sage dressing.

1 stick of butter & small amount of veg oil
12-14 cups bread crumbs
2 eggs, whisked
1/2 diced small onion
1/2 cup diced celery
1 tsp salt & 3/4 tsp black pepper
3 tsp sage (or to taste)
1/2 tsp poultry seasoning
1 can chicken broth

Heat chicken broth to boiling in small pan.

Sautee onion & celery with oil & butter in a large pan. Remove from heat
and add your seasonings to the pan.

Next put the pan back on medium heat and start to add bread cubes- keep tossing to coat all the cubes with the butter and seasonings.

Next add hot chicken broth to get the bread cubes soaked but not too wet. Use extra hot water if necessary.

Take off heat and toss the beaten egg onto the dressing. Keep turning so there are no clumps of egg.

Turn this into a buttered casserole dish and cover with aluminum foil. Make a sort of tent so that when the dressing expands-there is room for it to puff up.

Bake 350 for 1 hour. May take the foil off for the last few minutes.

we do a german dressing/stuffing thing with sausage (ie, no cornbread)

This year, I am not making my 'death by cauliflower' side dish, because it's just too damn heavy with everything else going on (saving for christmas) -- has cauliflower, a ton of butter, a ton of parmesan, a ton of prosciutto, and a ton of cream in it..

 

[InsaneHawkJJP]

If you’re looking for something a little outside the box, I’ve got a good mushroom gravy recipe.

4 ounces sliced or chopped(my preference) mushrooms, I typically use crimini but have used oyster too.
One shallot finely chopped.
2 tablespoons butter
2 heaping tablespoons flour
1 cup vegetable stock
Salt
Pepper

Heat the butter over medium high heat and sauté the shallot for a couple minutes before adding the mushrooms, sauté for another 10 minutes or so, until the mushrooms are nice and crispy.
Mix in the flour.
Slowly add the vegetable stock and stir to desired consistency.
Salt and pepper to taste.

 

[Tenacious E]

we do a german dressing/stuffing thing with sausage (ie, no cornbread)

This year, I am not making my 'death by cauliflower' side dish, because it's just too damn heavy with everything else going on (saving for christmas) -- has cauliflower, a ton of butter, a ton of parmesan, a ton of prosciutto, and a ton of cream in it..

I do love sausage but I actually prefer the sage dressing to sausage dressing, as it is lighter. And I agree - no cornbread in the dressing.

 

[The Tradition]

We have a ~12 pound bird that we'll remove the back, and then cut in half. One half will be oven roasted by Mrs. Tradition and I will be smoking the other half on the Pit Barrel Cooker. Wood of choice is cherry with a little bit of peach. Mrs. Tradition wants to wet brine her half; I will be dry brining mine.

I'm trying the Lawry's Perfect Poultry Seasoning that everybody raves about for the first time this year.

We also have a spiral cut ham that I'll be double smoking on the Weber Kettle.

Sides: Mashed potatoes, buttered carrots, green bean casserole, stuffing/dressing (not cooked in the bird obviously), the obligatory cranberry sauce, dinner rolls and apple pie.

 

[soonerinlOUisiana]

Corn cooked with bacon. I prefer Green Giant Mexicorn with the water drained off. Chop ordinary bacon into 1 inch segments. Mix it with the corn in a sauce pan and cook it until the bacon is done, stirring occasionally. Great side dish that’s easy to make. My grandma liked to claim this was an old Louisiana recipe, but I think she got it from a Betty Crocker cookbook or one of the “women’s magazines” that were always so plentiful in waiting rooms.

 

[Tenacious E]

We have a ~12 pound bird that we'll remove the back, and then cut in half. One half will be oven roasted by Mrs. Tradition and I will be smoking the other half on the Pit Barrel Cooker. Wood of choice is cherry with a little bit of peach. Mrs. Tradition wants to wet brine her half; I will be dry brining mine.

I'm trying the Lawry's Perfect Poultry Seasoning that everybody raves about for the first time this year.

We also have a spiral cut ham that I'll be double smoking on the Weber Kettle.

Sides: Mashed potatoes, buttered carrots, green bean casserole, stuffing/dressing (not cooked in the bird obviously), the obligatory cranberry sauce, dinner rolls and apple pie.

I assume the spiral cut ham is already cooked. Won't it get too dry if you double smoke it?

 

[The Tradition]

I assume the spiral cut ham is already cooked. Won't it get too dry if you double smoke it?

Not the way I do it. Modified version of this:

You Have Stumbled Across The Ultimate Double Smoked Ham Recipe

Create the best ham you've ever tasted with this ultimate double smoked ham recipe. Ordinary store bought whole or spiral ham is taken over the top by slowly smoking it on the grill. The true star of the show, however, is the sweet and savory glaze!

amazingribs.com

 

[Formerly Rockymtnole]

Sage dressing.

1 stick of butter & small amount of veg oil
12-14 cups bread crumbs
2 eggs, whisked
1/2 diced small onion
1/2 cup diced celery
1 tsp salt & 3/4 tsp black pepper
3 tsp sage (or to taste)
1/2 tsp poultry seasoning
1 can chicken broth

Heat chicken broth to boiling in small pan.

Sautee onion & celery with oil & butter in a large pan. Remove from heat
and add your seasonings to the pan.

Next put the pan back on medium heat and start to add bread cubes- keep tossing to coat all the cubes with the butter and seasonings.

Next add hot chicken broth to get the bread cubes soaked but not too wet. Use extra hot water if necessary.

Take off heat and toss the beaten egg onto the dressing. Keep turning so there are no clumps of egg.

Turn this into a buttered casserole dish and cover with aluminum foil. Make a sort of tent so that when the dressing expands-there is room for it to puff up.

Bake 350 for 1 hour. May take the foil off for the last few minutes.

I had to read that carefully - so crumbs should be cubes? Seems like a soggy mess otherwise

 

[Tenacious E]

I had to read that carefully - so crumbs should be cubes? Seems like a soggy mess otherwise

Yes, that was a scrivener's error. I just fixed it.

 

[LuciousBDragon]

OK, Colonoscopy's vulgar thread got me thinking it would probably be appropriate to have a thread to share favorite Thanksgiving recipes and/or traditions. I'll start.

Cream of peanut soup (AWESOME as an appetizer while waiting for turkey to cook, or with day-after cold turkey sandwiches):
- Boil 1 chopped yellow onion and two chopped carrots in 1qt chicken stock. When veggies are soft, puree it.
- Add 1 cup cream, 1 cup smooth peanut butter, and 1/2 cup crushed peanuts. Stir until blended over low heat
- Serve warm with tabasco to taste

Cream of Peanut soup

> (just slightly)

Cream of Penis soup

 

[jamesvanderwulf]

I like pumpkin bars with cream cheese frosting, sprinkled with roasted pecan crumbs...

 

[goldmom]

Do you grind your own corn or by a box of cornbread? Recipe please. (No self-respecting southerner uses instant grits...)

My Mom (no pic, RIP in pieces) stuffed the bird. She added raisons, celery, and onions.

I do use Pepperidge Farms cornbread stuffing. I buy Jimmy Dean Sage seasoned Sausage too.
I simmer the giblet stuff and the neck with diced onion and celery and seasonings like garlic powder and that Bell’s seasoning in the vintage box. (Love that stuff) after I fry up the sausage - crumbling it and adding more finely diced onion and celery - I pour the giblets water into the skillet and add more seasoning plus the whole bag of of stuffing and some chicken broth. Combine until blended and the liquid is absorbed. Stuff into the buttered and seasoned cavity and the smaller space at the neck opening. My ex son in law told my daughter the thing he misses most about being divorced is my Thanksgiving dinner. 😌

 

[Formerly Rockymtnole]

Yes, that was a scrivener's error. I just fixed it.

I think I’m going to try your recipe- sounds awesome

 

[Tenacious E]

I think I’m going to try your recipe- sounds awesome

I grew up with it so I am biased, but to me it is the best version.

 

[Obviously Oblivious]

Cranberry sauce recipe (don't settle for the canned stuff, this is easy):

• 1(12 ounce) bag cranberries
• 1cup water
• 1⁄2 - 3⁄4cup sugar

• Rinse cranberries.
• Bring water and 1/2 cup sugar to a boil.
• Add cranberries and cover.
• Let simmer for about 5-10 minutes.
• Add more sugar to taste, if desired.

I think the simmer time above is probably too short, you can tell once the consistency of the sauce comes together to your liking then remove it from the heat. It will firm up more upon cooling and refrigeration. Start with less sugar (1/2 cup) and only add more if it's really needed. I prefer more tart than sweet personally, and always make more than you think you'll need. I make at least double this recipe size for our meals.

 

[SeaPA]

Outside of the traditional items (turkey with stuffing, mashed potatoes & gravy, corn) I have two things I about always make - one a side dish, the other a dessert...

Broccoli & cauliflower in a spicy cheese sauce:
*couple of bunches of broccoli & a head of cauliflower, steamed to al dente; put veggies in a baking dish
Sauce:
1 pint heavy cream
1 T each dried basil & thyme
1/2 t each salt, black pepper, white pepper, cayenne pepper
2 c shredded cheddar cheese

bring cream to a boil; stir in seasonings; lower heat to simmer & reduce cream to about half, stirring frequently; should be thickened to point that it clings to spoon, but no clumped. Stir in cheese until melted, pour over veggies. Bake at 375 for about 20 minutes until starting to brown.
I'll sometimes add bacon bits but it isn't necessary.

Chocolate bread pudding
1 loaf french or italian bread, torn into small pieces a couple of days in advance & allowed to sit to get stale
3 c whole milk
1 c chocolate milk
2 c sugar
2 sticks melted butter
3 eggs
1 t vanilla

dump all of it into a bowl & stir until well mixed. It should pretty much look like vomit. Pour into lightly greased baking dish. Stir in a handful of Rolos pieces (15 or 20) and about the same number of mini-Reeses. Bake at 350 for about an hour.

Edit to add, the bread pudding is even better with a good whiskey sauce...

1 stick butter
1.5 c powdered sugar
2 egg yolks
About 1/2 whiskey

Cream the butter & sugar over med heat, remove from heat & stir in the egg yolk. Then stir in the whiskey.

 

[SoProudNole]

Bunch of vegan stuff. You guys wouldn't like it.

 

[THE_DEVIL]

Mrs. Tradition wants to wet brine her half

I can help with that!

 

[InsaneHawkJJP]

Bunch of vegan stuff. You guys wouldn't like it.

I’d like it. What cha got?

 

[Aardvark86]

Cranberry sauce recipe (don't settle for the canned stuff, this is easy):

• 1(12 ounce) bag cranberries
• 1cup water
• 1⁄2 - 3⁄4cup sugar

• Rinse cranberries.
• Bring water and 1/2 cup sugar to a boil.
• Add cranberries and cover.
• Let simmer for about 5-10 minutes.
• Add more sugar to taste, if desired.

I think the simmer time above is probably too short, you can tell once the consistency of the sauce comes together to your liking then remove it from the heat. It will firm up more upon cooling and refrigeration. Start with less sugar (1/2 cup) and only add more if it's really needed. I prefer more tart than sweet personally, and always make more than you think you'll need. I make at least double this recipe size for our meals.

I’m going to do this with huckleberries this year

 

[SoProudNole]

I’d like it. What cha got?

Make a vegan "ham" every year.

1C vital wheat gluten
1ts himalayan pink salt
1/2 ts black pepper
1/4 ts paprika
1/4 ts groound cloves
1/4 C water
2 TB maple syrup
2 TB pineapplle juice
2 TB + 1 ts canola oil
1 TB liquid smoke
1 TB Bragggs Liquid Amminos (or soy sauce)
1 TB tomato paste
1/4 ts Angostura Bitters

Put vital wheat gluten, salt, paprika, pepper, and cloves ina a bowl and stir until combined. Separately, mix water, maple syrup, juice, oil liquid moke, liquid aminos, tomato paste and bitters together.

Pour wet mixture into dry mixture and stir with a wooden spoon to from a ball. Place gluten ball on 12 inch square of cheesecloth. Wrap tightly and secure with twine. Steam 40 minutes, replensishing water if needed. We use a canner steamer.

Remove ham and let cool.

Glaze:
15-20 whole cloves
1/2 C pineapple juice
1-2 TB brown sugar
1/2 TB dijon mustard
1 TB maple syrup
1 tsp molasses
1 TB vegan butter
2-3 drops liquid smoke
salt

Put all ingredients in saucepan and reduce until thickened

Put cloves in ham
Glaze ham and bake for 20 minutes at 350 degrees

slice and serve


we usually double or triple the recipe.

 

[InsaneHawkJJP]

Make a vegan "ham" every year.

1C vital wheat gluten
1ts himalayan pink salt
1/2 ts black pepper
1/4 ts paprika
1/4 ts groound cloves
1/4 C water
2 TB maple syrup
2 TB pineapplle juice
2 TB + 1 ts canola oil
1 TB liquid smoke
1 TB Bragggs Liquid Amminos (or soy sauce)
1 TB tomato paste
1/4 ts Angostura Bitters

Put vital wheat gluten, salt, paprika, pepper, and cloves ina a bowl and stir until combined. Separately, mix water, maple syrup, juice, oil liquid moke, liquid aminos, tomato paste and bitters together.

Pour wet mixture into dry mixture and stir with a wooden spoon to from a ball. Place gluten ball on 12 inch square of cheesecloth. Wrap tightly and secure with twine. Steam 40 minutes, replensishing water if needed. We use a canner steamer.

Remove ham and let cool.

Glaze:
15-20 whole cloves
1/2 C pineapple juice
1-2 TB brown sugar
1/2 TB dijon mustard
1 TB maple syrup
1 tsp molasses
1 TB vegan butter
2-3 drops liquid smoke
salt

Put all ingredients in saucepan and reduce until thickened

Put cloves in ham
Glaze ham and bake for 20 minutes at 350 degrees

slice and serve


we usually double or triple the recipe.

Thanks! I think I’ll try that for Christmas.

 

[yescyam]

Stuff into the buttered and seasoned cavity....

That's hot gif.