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Thanksgiving Day Recipes (1 Viewer)

K

Klimtology

Footballguy
make extra cornbread/italian bread, oniony, sagy, celery-y, giblety dressing so you can serve your leftovers over dressing waffles (git out yo griddle, add chicken stock & an egg or two to leftover dressing til it's batter-like & go to town). pile everything on them waffles with a maplesyrup/sambal dipping sauce.

 
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Klimtology said:
Just ordered my Turkey from a local farm (Raleigh's Poultry Farm for those on Long Island)! Good Stuff!

We're going to make:

Roasted Turkey Roulade by Ina Garten

https://www.foodnetwork.com/recipes/ina-garten/roasted-turkey-roulade-recipe-1957892

and

Smashed sweet potatoes also by Ina

https://www.foodnetwork.com/recipes/ina-garten/smashed-sweet-potatoes-recipe-1940513

Can't really go wrong with her recipes!


Also, homemade Pumpkin Praline Pie (A family recipe)
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OJ in the sweet potatoes? ... that's sounds interesting.

Not sure I'd dare serve that to guests without trying it first.

... probably really good tho.

 
Making honey sriracha roasted Brussels Sprouts again this year. I do a couple of other sides, but this is one of my favorites

Yum

I also do Cajun stuffing (dressing), maple thyme carrots, and jalapeño cranberry sauce. I brine 2 turkey breasts (way less salt). One will have a spicy tangerine glaze and the other will have a more traditional poultry seasoning rub. 

 
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Osaurus said:
Making honey sriracha roasted Brussels Sprouts again this year. I do a couple of other sides, but this is one of my favorites

Yum

I also do Cajun stuffing (dressing), maple thyme carrots, and jalapeño cranberry sauce. I brine 2 turkey breasts (way less salt). One will have a spicy tangerine glaze and the other will have a more traditional poultry seasoning rub. 
Click to expand...
Cajun stuffing recipe?

 
wikkidpissah said:
make extra cornbread/italian bread, oniony, sagy, celery-y, giblety dressing so you can serve your leftovers over dressing waffles (git out yo griddle, add chicken stock & an egg or two to leftover dressing til it's batter-like & go to town). pile everything on them waffles with a maplesyrup/sambal dipping sauce.
Click to expand...
This sounds crazystupid good. Like shoot the cook good.

 
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Osaurus said:
I gave this to you a couple of years ago, but I can give it to you again. I’ll have more time tomorrow. Trade it to you for a beer  when I’m out there in early April?
Click to expand...
Ha!  I knew you did, but I didn't keep it.  Yeah, I'd love to grab a beer or 3 with you.  Even a hike!

 
For @General Malaise and anyone else who is interested in a good Cajun stuffing (dressing) recipe with my comments:

Recipe Link (sans comments)

Cathe's Cajun Stuffing

1 Pound Sausage ( I use Jimmy Dean spicy)

1 Bell Pepper chopped

1 Green Onion (diced and I use the whole bunch)

1 Parsley fresh (Italian aka Flat Leaf)

2 Stalks Of Celery cut lengthwise into 3 sticks (diced)

1/2 Cup Butter small lump

1 Pound Shrimp peeled and de-veined (I like to cut larger shrimp into thirds...they cook faster)

2 3/4 Cups Water Heated To 105F (I use chicken stock....way more flavor...skip water unless you want to be disappointed.....I add more stock as it all comes together to get the right mushyness)

1 Teaspoon Garlic

1/4 Teaspoon Cayenne Pepper or more to taste (we use about 1 T) (I go heavier on the heat)

1 Package Stuffing Mix brown-labelled) (It's just Mrs. O and me so I use half a bag...should be corn bread mix, but you can use what you want)

1 Package Stuffing Mix blue-labelled) (It's just Mrs. O and me so I use half a bag)

Directions:

1. In a large pot or Dutch oven (at least 6-quart),cook the sausage over medium heat until lightly-browned, breaking it up into small pieces.

2. Saute the vegetables in the sausage drippings in the pot with the cooked sausage.

3. The vegetables will brown lightly while the sausage gets browner than it was.

4. Add the butter to the pot and stir the pieces around until they are melted.

5. Add the shrimp and cook for 3 or 4 minutes, stirring constantly.

6. The shrimp should turn pink all over and be done, but just barely done.

7. Break one in half and make sure it is opaque in the center.

8. Turn the heat off, but leave the pot on the burner.

9. Add the 2 3/4 C water, the dried garlic and the cayenne pepper flakes; stir well. (Again, chicken stock)

10. Add both bags of stuffing mix to the liquid mixture. 

11. Blend all ingredients together well. Lightly spoon the stuffing mixture into a greased 9" x 14" pan.

12. Bake at 350 degrees F for 15 minutes. Serve at once (with Burgundy mushroom gravy, if desired) (no gravy needed for this one imo)

 
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Super moist and uber tasty Leftover Thanksgiving Quiche recipe​

After Thanksgiving quiche that should use up most if not all of that dry leftover turkey and any extra stuffing, veggie try, cheese trays.  

Prep time should be quick if you already have the leftovers.  

Step one - line a casserole dish with stuffing to create the shell of the quiche

  • Take a standard or large casserole dish adjust depending on how much leftovers you have. 
  • Put in enough stuffing to line the dish to the top.  If you do not have enough stuffing, make enough to completely line the dish.  I suggest making more at Thanksgiving to ensure you will have enough.  No need to coat the dish with non-stick spray/butter/oil, their should be enough butter in the stuffing so it won't stick.
Step two - prepare the ingredients to fill the quiche

  • Take dry leftover turkey and shred/cube to bite size chunks, set to side.
  • Take veggies and sauté till they release juices/soften then add a can of diced tomatoes and I like to add a small package of frozen broccoli and bring to simmer. 
  • Add shredded/cubed turkey till it soaks up the juices and gets to temperature.   
  • May taste great as-in but spice to taste if extra seasoning required.
  • Strain excess juices into a container and save in freezer for next time you make soup.  
  • Put strained mixture on top of stuffing in the casserole dish.
Step three - add cheese and egg and bake

  • Take extra cubed cheese, add if extra if needed to fill gaps. 
  • Take at least 8 eggs and crack them off to side so as not to get any shell bits and mix everything in the dish till even.  The mix should go up right below the sides, if too much remove if not enough add cheese/egg/turkey/veggie mix.
  • Put a cookie sheet large enough to catch drippings that might spill over sides and bake at 350 for 45 minutes to an hour to make sure eggs are completely cooked.  The top should have a nice brown crust on top.
  • Let it sit a few minutes.  Serve.  It will firm up as it cools but it is delicious hot out of the oven.  
Idea for any extra quiche.

Once cool, take any leftovers and cut into single serving portions and seal into microwaveable containers before freezing. 

Need a quick breakfast? 

Pop into the microwave and before your coffee is done percolating you have a hot quick breakfast that takes less time than frying eggs with less clean up leaving plenty of time to dash off to work.

 
Ron Swanson said:
This sounds crazystupid good. Like shoot the cook good.
Click to expand...
tis. even if you do it w stuffing mix (tho you GOTS to have some celery & onion in there), it makes leftovers better than the original spread (and no one argues about kids in cages over leftovers). but it works better if you got coanbrayid & other sumptuals in dere.

 
i make cranberry sauce like this you put a bag of cranberries in boiling water until they pop which you can actually hear and it is pretty fantabulous then you drain those suckers off and you add a thing of raspberries and thing of blueberries and some orange jello mix that puppy up chill and serve take that to the bank bromigos 

 
Osaurus said:
Making honey sriracha roasted Brussels Sprouts again this year. I do a couple of other sides, but this is one of my favorites

Yum

I also do Cajun stuffing (dressing), maple thyme carrots, and jalapeño cranberry sauce. I brine 2 turkey breasts (way less salt). One will have a spicy tangerine glaze and the other will have a more traditional poultry seasoning rub. 
Click to expand...
I found that when roasting brussels sprouts, it's tough to get them tender on the inside ... especially the large ones.

now I boil them for 10 mins before roasting them. The inside is soft and the outside gets crispy.

 
The Mother In-Law doesn't do gluten ... so the wife makes a stuffing (dressing) out of rice and linguica.

she takes the skin off the linguica and it crumbles perfectly. 

It's the best part of the whole dang meal. Let me know if you need details and I'll find out.

 
Bossman said:
The Mother In-Law doesn't do gluten ... so the wife makes a stuffing (dressing) out of rice and linguica.

she takes the skin off the linguica and it crumbles perfectly. 

It's the best part of the whole dang meal. Let me know if you need details and I'll find out.
Click to expand...
I'd appreciate the recipe, please.  

 
facook said:
I'd appreciate the recipe, please.  
Click to expand...
She tells me; ... for 18 lb turkey

Cook 6 cups Jasmin rice according to directions ... using chicken broth instead of water ... season well with adobo, garlic, onion.

Fry/Saute in olive oil, 3lbs ground linguica (or remove the skin from linguica sausage) we use turkey linguica which we can only find in sausage skin.

Mix linguica into rice & stuff the turkey. Whatever doesn't fit, bake uncovered in a casserole dish for the last 2 hours of bird cooking. 

It's already cooked so your basically just warming it in the casserole dish ... but it becomes drier and a little crispy compared to the very moist stuffing that will be in the bird.

I enjoy both ... but some prefer the moist while others like it dry.

6 cups of rice is a lot so you should have enough to fill a large 11x9 baking dish after stuffing the bird... and will give you plenty of leftovers.

 
Not specifically a recipe, but my turkey method is:

1. Spatchcock that mofo. Screw presentation, get the dark meat done without drying out the breasts! 

2. Fill the roasting pan with chunks of firm vegetables like carrot, onion, brussels sprouts, cauliflower, broccoli, squash, etc. and a few sprigs of thyme and/or sage.  Put the turkey on a rack over the top and let the veggies catch the drippings off the bird

 
Bossman said:
Cook 6 cups Jasmin rice according to directions ... using chicken broth instead of water ... season well with adobo, garlic, onion.
Click to expand...
I think I've read that rice will take longer to cook in broth than in plain water, so keep that in mind to avoid crunchy rice.

 
Osaurus said:
For @General Malaise and anyone else who is interested in a good Cajun stuffing (dressing) recipe with my comments:

Recipe Link (sans comments)

Cathe's Cajun Stuffing

1 Pound Sausage ( I use Jimmy Dean spicy)

1 Bell Pepper chopped

1 Green Onion (diced and I use the whole bunch)

1 Parsley fresh (Italian aka Flat Leaf)

2 Stalks Of Celery cut lengthwise into 3 sticks (diced)

1/2 Cup Butter small lump

1 Pound Shrimp peeled and de-veined (I like to cut larger shrimp into thirds...they cook faster)

2 3/4 Cups Water Heated To 105F (I use chicken stock....way more flavor...skip water unless you want to be disappointed.....I add more stock as it all comes together to get the right mushyness)

1 Teaspoon Garlic

1/4 Teaspoon Cayenne Pepper or more to taste (we use about 1 T) (I go heavier on the heat)

1 Package Stuffing Mix brown-labelled) (It's just Mrs. O and me so I use half a bag...should be corn bread mix, but you can use what you want)

1 Package Stuffing Mix blue-labelled) (It's just Mrs. O and me so I use half a bag)

Directions:

1. In a large pot or Dutch oven (at least 6-quart),cook the sausage over medium heat until lightly-browned, breaking it up into small pieces.

2. Saute the vegetables in the sausage drippings in the pot with the cooked sausage.

3. The vegetables will brown lightly while the sausage gets browner than it was.

4. Add the butter to the pot and stir the pieces around until they are melted.

5. Add the shrimp and cook for 3 or 4 minutes, stirring constantly.

6. The shrimp should turn pink all over and be done, but just barely done.

7. Break one in half and make sure it is opaque in the center.

8. Turn the heat off, but leave the pot on the burner.

9. Add the 2 3/4 C water, the dried garlic and the cayenne pepper flakes; stir well. (Again, chicken stock)

10. Add both bags of stuffing mix to the liquid mixture. 

11. Blend all ingredients together well. Lightly spoon the stuffing mixture into a greased 9" x 14" pan.

12. Bake at 350 degrees F for 15 minutes. Serve at once (with Burgundy mushroom gravy, if desired) (no gravy needed for this one imo)
Click to expand...
Made this today and it stole the show.  Great recipe.  Thanks!

 
Anybody got a good green bean casserole recipe?  I've found the standard mushroom soup/canned green beans/ fried onions to be bland the last couple of tries.

 
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