Post yer Thanksgiving recipes here (1 Viewer)

[Bracie Smathers]

Coming soon so post those recipes here so people can give em a try.
Just saw this decadent cheesy cauliflower recipe that needs to be on my Thanksgiving table this year.
Is this the naughtiest Cauliflower Cheese ever made?
It’s naughty. It’s a beast. It’s a monster. And then there’s the cauliflower cheese!I might have gone too far with this cauliflower cheese… but it was worth it. It’s delicious. But handle with care. If you are crazy and want to try this at home, here’s a link to the recipe: LINK

 

[Scoresman]

Artichoke Bacon Tart

This is my favorite side dish ever. Don't be fooled by the inclusion of the name of a vegetable in the title. This is a savory, indulgent, and delicious gut bomb.

10" pie crust
olive oil
2 oz bacon, cut into pieces
1 minced shallot
1/2 minced onion
6 oz julienned artichoke hearts
2-3 cloves minced garlic
1/2 cup heavy cream
juice of one lemon
1/2 cup grated parmagiano reggiano
1/2 cup grated asiago cheese

Preheat oven to 375. In a medium saute pan, cook your bacon until cooked. Remove and set aside. Add olive oil if there is not enough bacon fat in the pan and slowly cook your onion and shallots until translucent. Add the garlic and artichoke hearts and cook for another 2 minutes. Add the cream and lemon juice and season with salt and pepper to taste. Mix everything over the heat and once everything is mixed in and combined, remove from heat and let it cool a bit. Pour the mixture into the pie crust and top with the mix of grated cheeses. Bake in the oven unitl the cheese has melted and turned golden brown.

 

[Scoresman]

I am also a HUGE fan of Kenji's mayo herb turkey.

Mayo-Roasted Thanksgiving Turkey With Gravy Recipe

Some recipes for mayo-roasted turkey promise extra-juicy results with minimal effort This one does no such thing The mayonnaise won’t help the turkey stay juicy: Only salting and resting (a light curing process known colloquially as dry-brining) and carefully monitoring its internal temperature...

cooking.nytimes.com

 

[Drunken knight]

i am sure i posted recipes here, but cannot find them:



"Thanksgiving is my favorite holiday. I typically prepare everything. We spend it with my side of the family and my parents get somewhat traditional. So, mom always requests:

My dressing/stuffing: dried cherries, apricots, mild italian sausage.. use either kirsch or apricot brandy

Roasted apple/butternut squash soup, with sage crème fraiche

pan seared brussels sprouts: lardon, caramelized apples and onions, sherry vinaigrette

maple mashed sweet potatoes with streusel topping

Yorkshire pudding

Edit:

Cranberries: OJ, dark rum, vanilla, br sugar, cinnamon sticks...reduce

Mrs is making a pumpkin chiffon pie"

 

[CletiusMaximus]

I've used the same turkey process the past several years and it works great for me. The main feature is that you cut the turkey into grocery store pieces the day before and use the carcass to make your stock/gravy a day ahead. The turkey pieces are dry-brined uncovered in the fridge overnight. On Thursday, it takes about an hour in the oven to roast the pieces and it's essentially idiot-proof. The downside is you don't have the presentation value of the whole bird, but I typically carve it the way she does in the video and it looks fantastic on the table. I like this because its completely stress-free for me when hosting because I can do most of it the night before and can focus on other things for the big day.

- YouTube

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

youtu.be

 

[lakerstan]

I am also a HUGE fan of Kenji's mayo herb turkey.

Mayo-Roasted Thanksgiving Turkey With Gravy Recipe

Some recipes for mayo-roasted turkey promise extra-juicy results with minimal effort This one does no such thing The mayonnaise won’t help the turkey stay juicy: Only salting and resting (a light curing process known colloquially as dry-brining) and carefully monitoring its internal temperature...

cooking.nytimes.com

I have a serious man-crush on Kenji’s videos these days. I recently started doing all my poultry with mayo - boneless skinless chicken breasts with a chipotle mayo mixed with some Cajun or blackened seasoning on the grill is great. I think I’m going to try his sage stuffing: https://m.youtube.com/watch?v=EqIxh5AwirU&t=556s&pp=ygUUc2FnZSBzdHVmZmluZyByZWNpcGU=

Also, these Bourbon glazed carrots from Chef John are a huge hit every time I do them: https://m.youtube.com/watch?v=YQsd7p2Rjfc&t=28s&pp=ygUZY2hlZiBqb2huIGJvdXJib24gY2Fycm90cw==

 

[General Malaise]

I've used the same turkey process the past several years and it works great for me. The main feature is that you cut the turkey into grocery store pieces the day before and use the carcass to make your stock/gravy a day ahead. The turkey pieces are dry-brined uncovered in the fridge overnight. On Thursday, it takes about an hour in the oven to roast the pieces and it's essentially idiot-proof. The downside is you don't have the presentation value of the whole bird, but I typically carve it the way she does in the video and it looks fantastic on the table. I like this because its completely stress-free for me when hosting because I can do most of it the night before and can focus on other things for the big day.

- YouTube

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

youtu.be

Oh, I think this might be what I do. Thanks for sharing.

She makes it look easy....did you have any trouble the first time? I better sharpen my good knife too.

 

[CletiusMaximus]

I've used the same turkey process the past several years and it works great for me. The main feature is that you cut the turkey into grocery store pieces the day before and use the carcass to make your stock/gravy a day ahead. The turkey pieces are dry-brined uncovered in the fridge overnight. On Thursday, it takes about an hour in the oven to roast the pieces and it's essentially idiot-proof. The downside is you don't have the presentation value of the whole bird, but I typically carve it the way she does in the video and it looks fantastic on the table. I like this because its completely stress-free for me when hosting because I can do most of it the night before and can focus on other things for the big day.

- YouTube

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

youtu.be

Oh, I think this might be what I do. Thanks for sharing.

She makes it look easy....did you have any trouble the first time? I better sharpen my good knife too.

She definitely makes it look much easier than it is for me at least. It's not very hard to get the legs and wings off, but getting the breasts cut out in two nice pieces that look like hers takes some skill. I usually end up leaving a lot of meat on the carcass but that just makes the stock better imo. I will have my ipad open on the counter and go through it step by step with her every year.

This guy has a video on the same method. He's much more annoying but has some good tips, worth watching. https://youtu.be/EhYIlntrxDs?si=pZ6Pu1ay0A10VKoX

 

[Bracie Smathers]

He is another dry brining method; it takes at least two to three days BEFORE cooking so posting now if people want to give it a try.
How to cook the moistest turkey
Here’s the written recipe: My Ultimate Turkey