Thanksgiving - What's on the menu? (1 Viewer)

[nirad3]

Turkey - my mom will make this... basic, nothing fancy

Stuffing - nothing wrong with Stove Top, lathered in gravy

Mashed Potatoes - I think we're ordering from Marie Callender's or something... I'm not a huge fan anyways.

Green bean casserole - my wife will make this and it really only gets eaten by her and my mom

Crescent rolls - me and my daughter go to town on these bad boys

Corn - nothing fancy here, just goes good with the turkey and stuffing

and.... for the first time, I'm going to actually try Alton Brown's Mac & Cheese recipe... gotta go get the ingredients after work today

and of course various types of pies... and I'll be drinking some IPAs and munching on cheese & crackers during the Dallas game before dinner

Pretty much the same this year except we're just buying a premade turkey breast instead of the whole bird. It's just 5 adults that'll be eating turkey so not gonna go through the whole ordeal of making a full bird. Stuffing, casserole, rolls... and not gonna go through the rigmarole of the homemade mac & cheese... it was a pain in the butt. So I'll just do the "fancy" Kraft box (or 2) and top with shredded cheese and bake at the end for extra oomph.

And again, beers for the football games with some cheese & crackers for snacking.

 

[Instinctive]

Thinking about spatchcocking the bird this year

My possibly hot take is there's literally no way to properly cook an entire turkey without going to extremes.

The extreme I can think of that actually cooks each part properly is to spatchcock and somehow get differential heat in areas like a whole hog smoke.

Otherwise something always ends up too done or not done enough.

 

[Scoresman]

Thinking about spatchcocking the bird this year

Do it. Saves so much time. Also, slather it in mayonnaise.

 

[Eephus]

Thinking about spatchcocking the bird this year

My possibly hot take is there's literally no way to properly cook an entire turkey without going to extremes.

The extreme I can think of that actually cooks each part properly is to spatchcock and somehow get differential heat in areas like a whole hog smoke.

Otherwise something always ends up too done or not done enough.

Thinking about spatchcocking the bird this year

Do it. Saves so much time. Also, slather it in mayonnaise.

My biggest concern is much more prosaic: can I fit the thing on a sheet pan w/out drippage?

 

[CletiusMaximus]

Thinking about spatchcocking the bird this year

My possibly hot take is there's literally no way to properly cook an entire turkey without going to extremes.

The extreme I can think of that actually cooks each part properly is to spatchcock and somehow get differential heat in areas like a whole hog smoke.

Otherwise something always ends up too done or not done enough.

Last year I followed a process where I cut the raw turkey into parts the day before. Then I had the carcass and could use that to make the stock/gravy Wednesday evening. The cooking was easy and fast on Thursday, roasting the parts separately and letting the drums and thighs cook a bit longer. The only downside is you don't have the presentation with the full bird coming out of the oven, but its very easy and saves time.

Here's roughly the process I used, apologies for the extremely annoying youtuber: https://youtu.be/EhYIlntrxDs?si=Acv8nwiwUO5_TJmU

Edit - I see this same youtuber did a slightly less annoying but still extremely annoying version of this process for this year: https://youtu.be/51b-P4UUbL0?si=9KMdoXoLNV9D8DYw

 

[snellman]

We will not be having thanksgiving this year because we will be traveling to LA Thursday to watch our youngest march in a Disney parade and the Hollywood Christmas parade. I am going to miss putting the turkey and ham on the smoker and all of the kids coming home for the meal. Will have to wait until Christmas.

 

[The General]

The thing I look forward to the most on the menu:

Sausage Stuffing

Slightly tweak the recipe after making it for years. I use half spicy sausage, don’t add the fruit, I put in some extra herbs, and add extra stock.

So good.

 

[Ron Swanson]

The inlaws have requested duck again so doing whole duck broken down and cooked as several dishes. Just broke two of them down this morning and got the confit started.

Duck cracklins
Duck broth soup with wild rice, mushroom, onion
Fried duck breast nuggets with orange pepper dipping sauce.
Simple salad
Smashed duck fat baby potatoes with fresh herbs
Crispy confit duck meat with naan and mango avocado chutney

 

[the moops]

A traditional thanksgiving feast is pretty damn boring and terrible. There is a reason nobody cooks a turkey the other 364 days of the year.

 

[Cowboysfan8]

A traditional thanksgiving feast is pretty damn boring and terrible. There is a reason nobody cooks a turkey the other 364 days of the year.

I disagree. I look forward to it every year. And days of leftovers
Thanksgiving is my favorite holiday

 

[Manster]

Trying something new this year.

I harvested two deer. Cut up into steaks, and the rest I pressure canned. If you've ever had canned venison, you know.

I'm going to use canned venison to make little mini pot pies. Potatoes, peas, carrots......best part is the liquid from the jar is the base for the gravy.....saute with some onions and garlic, add other other veggies and some beef broth. Thicken it up, make some pies.

 

[Cowboysfan8]

Trying something new this year.

I harvested two deer. Cut up into steaks, and the rest I pressure canned. If you've ever had canned venison, you know.

I'm going to use canned venison to make little mini pot pies. Potatoes, peas, carrots......best part is the liquid from the jar is the base for the gravy.....saute with some onions and garlic, add other other veggies and some beef broth. Thicken it up, make some pies.

That sounds fantastic. I haven’t has canned venison in decades

 

[Chaos34]

The thing I look forward to the most on the menu:

Sausage Stuffing

Slightly tweak the recipe after making it for years. I use half spicy sausage, don’t add the fruit, I put in some extra herbs, and add extra stock.

So good.

I'm a single empty nester who travels to be with family. I generally bring a couple of "mom's pies" so not be empty handed. I've been obsessed with making eastern European cabbage rolls for a few months. Every country has a take. I saw TG recipe for cornbread stuffing stuffed cabbage rolls. I think I'll use the recipe above with the apples and cranberries and roll up a couple dozen. Good idea?

 

[The General]

The thing I look forward to the most on the menu:

Sausage Stuffing

Slightly tweak the recipe after making it for years. I use half spicy sausage, don’t add the fruit, I put in some extra herbs, and add extra stock.

So good.

I'm a single empty nester who travels to be with family. I generally bring a couple of "mom's pies" so not be empty handed. I've been obsessed with making eastern European cabbage rolls for a few months. Every country has a take. I saw TG recipe for cornbread stuffing stuffed cabbage rolls. I think I'll use the recipe above with the apples and cranberries and roll up a couple dozen. Good idea?

I haven’t had many cabbage rolls but I think it could work and you know the flavor profile, texture etc since you have been making them.

I have never tried the recipe with the fruit in it, personally think it would make it too sweet. More of a savory / salty person. But I’d say go for it!

 

[Eephus]

The thing I look forward to the most on the menu:

Sausage Stuffing

Slightly tweak the recipe after making it for years. I use half spicy sausage, don’t add the fruit, I put in some extra herbs, and add extra stock.

So good.

I'm a single empty nester who travels to be with family. I generally bring a couple of "mom's pies" so not be empty handed. I've been obsessed with making eastern European cabbage rolls for a few months. Every country has a take. I saw TG recipe for cornbread stuffing stuffed cabbage rolls. I think I'll use the recipe above with the apples and cranberries and roll up a couple dozen. Good idea?

If you're cooking the rolls in a tomato sauce, I think the fruit would get lost. But it could add some nice notes if you're using a more neutral liquid like stock.

 

[Chaos34]

The thing I look forward to the most on the menu:

Sausage Stuffing

Slightly tweak the recipe after making it for years. I use half spicy sausage, don’t add the fruit, I put in some extra herbs, and add extra stock.

So good.

I'm a single empty nester who travels to be with family. I generally bring a couple of "mom's pies" so not be empty handed. I've been obsessed with making eastern European cabbage rolls for a few months. Every country has a take. I saw TG recipe for cornbread stuffing stuffed cabbage rolls. I think I'll use the recipe above with the apples and cranberries and roll up a couple dozen. Good idea?

If you're cooking the rolls in a tomato sauce, I think the fruit would get lost. But it could add some nice notes if you're using a more neutral liquid like stock.

The recipe I saw cooked them kinda dry but with a little veggie stock then smothered them in turkey gravy. I feel like the sweetness of apples works nicely with cabbage, but not sure.

 

[Eephus]

I may go with the cabbage rolls as a post-Thanksgiving leftovers option (after the stuffing waffles of course).

 

[Chaos34]

I may go with the cabbage rolls as a post-Thanksgiving leftovers option (after the stuffing waffles of course).

wait wut? you put stuffing in the waffle maker, crisp 'em up, and top them with butter and syrup? oh... my

 

[Chemical X]

in italy this year and heading to a restaurant that hosts thanksgiving. no idea what to expect, but i heard they cook the turkey and then attendees bring the sides. i am bringing a choded up version of my cranberry sauce. i was able to find dried cranberries at the lidl and i added some extra liquid i found that contained cranberry juice and acai. it tasted pretty spot on. i needed to use some corn starch. i am pretty the average age at this event will be around 96.

 

[Eephus]

I may go with the cabbage rolls as a post-Thanksgiving leftovers option (after the stuffing waffles of course).

wait wut? you put stuffing in the waffle maker, crisp 'em up, and top them with butter and syrup? oh... my

Stuffing waffles are the king of a Black Friday breakfast . They're equally delicious topped with syrup, gravy or cranberry sauce.

Sometimes you need to add an egg or cream to bind them a little better but reheating in a waffle iron maximizes the crispy bits content which everybody knows is the best part of dressing.

 

[dickey moe]

16 piece meal from KFC












We're having our real Thankgiving dinner on Sunday.

 

[Wingnut]

Keeping it simple

Turkey
Gravy
Mashed taters
Oyster dressing
Traditional sage stuffing
Deviled eggs
Maybe a vegetable
Rolls
Home made key lime pie

 

[Joe Bryant]

x.com

x.com

Starting early with Dry Brined Turkeys over Hickory plus some Baby Back Rib Appetizers...

 

[Joe Bryant]

For the Dry Brine: https://www.seriouseats.com/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving

How to Dry-Brine​

Combine half a cup of Diamond Crystal kosher salt (or six tablespoons Morton's kosher salt) with two tablespoons of baking powder in a bowl. Carefully pat your turkey dry with paper towels. Generously sprinkle the salt mixture on all surfaces by picking up the mixture between your thumb and fingers, holding it six to 10 inches above the bird, and letting the mixture shower down over the surface of the turkey for even coverage. The turkey should be well coated with salt, though not completely encrusted.

Warning: You will most likely not need all of the salt. In some cases, less than half will be okay; it depends on the size of your bird and your salt preferences.

Transfer the turkey to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 12 to 24 hours. Without rinsing, roast, omitting any additional salting steps called for in those recipes.

 

[Hastur]

I live in a world where my inlaws are not very keen on cooking. The bottle of Heinz Brown Gravy is preferred to gravy scratch made from the turkey drippings.

I am in hell.

 

[Cowboysfan8]

22 lb turkey
Traditional stuffing
Mashed potatoes
Yams
Scalloped corn
Green bean casserole
Cole slaw
Pickled eggs
Relish tray - dill and sweet pickles, black and green olives, cherry tomatoes
Rolls


Made pumpkin pies and the grand kids made an Oreo pudding pie last night

 

[Uruk-Hai]

Scalloped corn

Never had this before, or heard of it. I'm intrigued.

 

[Ron Popeil]

I cooked the turkey. Butchered into parts, dry brined, stock, gravy, sliced, trayed, transported.

I also made my first pumpkin pie with a scratch crust (serious eats easy crust) and a zhuzhed up filling (chef steps). Looking forward to that later.

 

[Cowboysfan8]

Scalloped corn

Never had this before, or heard of it. I'm intrigued.

Anything to dress up frozen corn? I want to have corn and keep it simple but I'll dress it up if anyone has a really good preparation they like.

Wife makes a recipe very similar to this except without the weird addition of corn flakes.

http://www.bettycrocker.com/recipes/scalloped-corn/a4ee861f-0324-47a6-b33b-869fd7708f17

Awesomeness

Edit: after reading a little closer..she uses bread crumbs where this uses corn flakes

 

[Cowboysfan8]

Scalloped corn

Never had this before, or heard of it. I'm intrigued.

Anything to dress up frozen corn? I want to have corn and keep it simple but I'll dress it up if anyone has a really good preparation they like.

Wife makes a recipe very similar to this except without the weird addition of corn flakes.

http://www.bettycrocker.com/recipes/scalloped-corn/a4ee861f-0324-47a6-b33b-869fd7708f17

Awesomeness

Edit: after reading a little closer..she uses bread crumbs where this uses corn flakes

We melt in a cup or so of shredded cheddar cheese too. Really good

ETA: we use alot more corn that what’s written in that recipe. I’ll try to get the recipe up another day

 

[-fish-]

Pellet smoked turkey with cajun seasoning. Everything else being done by the gf or her mom--all the traditional stuff.

 

[Joe Bryant]

Came out pretty good. https://x.com/Football_Guys/status/1862187713790660811

 

[Scoresman]

For the Dry Brine: https://www.seriouseats.com/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving

How to Dry-Brine​

Combine half a cup of Diamond Crystal kosher salt (or six tablespoons Morton's kosher salt) with two tablespoons of baking powder in a bowl. Carefully pat your turkey dry with paper towels. Generously sprinkle the salt mixture on all surfaces by picking up the mixture between your thumb and fingers, holding it six to 10 inches above the bird, and letting the mixture shower down over the surface of the turkey for even coverage. The turkey should be well coated with salt, though not completely encrusted.

Warning: You will most likely not need all of the salt. In some cases, less than half will be okay; it depends on the size of your bird and your salt preferences.

Transfer the turkey to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 12 to 24 hours. Without rinsing, roast, omitting any additional salting steps called for in those recipes.

Started doing this last year and it makes a ton of difference. We usually go around the table asking everyone what their favorite dish was and for the first time ever, almost half the table chose the turkey. It's usually a bit of an afterthought otherwise.

 

[Joe Bryant]

For the Dry Brine: https://www.seriouseats.com/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving

How to Dry-Brine​

Combine half a cup of Diamond Crystal kosher salt (or six tablespoons Morton's kosher salt) with two tablespoons of baking powder in a bowl. Carefully pat your turkey dry with paper towels. Generously sprinkle the salt mixture on all surfaces by picking up the mixture between your thumb and fingers, holding it six to 10 inches above the bird, and letting the mixture shower down over the surface of the turkey for even coverage. The turkey should be well coated with salt, though not completely encrusted.

Warning: You will most likely not need all of the salt. In some cases, less than half will be okay; it depends on the size of your bird and your salt preferences.

Transfer the turkey to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 12 to 24 hours. Without rinsing, roast, omitting any additional salting steps called for in those recipes.

Started doing this last year and it makes a ton of difference. We usually go around the table asking everyone what their favorite dish was and for the first time ever, almost half the table chose the turkey. It's usually a bit of an afterthought otherwise.

Agreed. I'm amazed at how many people say they don't like Turkey. It's one of my favorite foods.

I do a couple of things I didn't mention.

I put a whole can of frozen orange juice concentrate into the cavity of the turkey when I smoke it. It melts and seems to add a nice bit of barely perceptible citrus.

I smoke them in a foil pan like in the video. It still gets plenty of smoke and benefit is you get a cup or so super smoky/salty/citrusy turkey drippings that is liquid gold. Punches up the gravy.

And I'll freeze the rest in ice cube trays to use later in soups or beans.

 

[Terminalxylem]

Yesterday we ate out at a decent restaurant, as pre-TG. Shared Brussels sprouts, cauliflower, taro, and garlic noodles. Lemon semifreddo for dessert.

Today my FIL is grilling oysters. We’re bringing asparagus, mushrooms, and garlic shallot butter.

ETA I forgot the kelp burgers.

 

[Capella]

in italy this year and heading to a restaurant that hosts thanksgiving. no idea what to expect, but i heard they cook the turkey and then attendees bring the sides. i am bringing a choded up version of my cranberry sauce. i was able to find dried cranberries at the lidl and i added some extra liquid i found that contained cranberry juice and acai. it tasted pretty spot on. i needed to use some corn starch. i am pretty the average age at this event will be around 96.

I would like to hear how this went

 

[Chaos34]

I may go with the cabbage rolls as a post-Thanksgiving leftovers option (after the stuffing waffles of course).

looking fwd to my 1st stuffing waffles in the morning.

We collectively agreed not to overdo it (less mess, less leftovers) so I only made ten cabbage rolls for ten of us. They make for a nice presentation and were a hit, but imo needed to be meatier. Cabbage rolls are generally pretty meaty and the amount of sausage in that stuffing left me wanting more. If I do them again they will be about 60-40 turkey, ham or sausage to stuffing.

Posting to praise my bro's turkey. He did two five pound turkey roasts. I've seen them but ignored them. Saline and herb infused combined white and dark meat with limited skin and fat. Well bro opened up deep pockets and stuffed them with duck breasts and smoked ham. Turduckam. Ham>chicken. He roasted them outside on indirect heat covered for an hour and uncovered until the internal temp was good. Finished them with a brown sugar apple juice glaze. Homerun.

 

[BLOCKED_PUNT]

so we had a smoked honey baked turkey
a roasted turkey
roasted ham
corn casserole
mashed potatos
green bean casserole
stuffing
rolls
cranberry sauce
pecan pie
sweet potato pie
blueberry delight
apple cake
apple pie
coke/sprite

 

[Todem]

We just finished dinner.

Everything homemade by my lovely wife god bless her.

Traditional Turkey
Brisket
Double mashed garlic potatoes
Sweet Potatoes with marshmallow topping
Mac n Cheese
Stuffing
Creamed Spinach
Cranberry sauce
Dinner rolls (store bought)
Pecan and Pumpkin Pie

Stuffed……..we lit the “GTFO my house candle” and now I am settling into my chair to watch my Dolphins get the living crap beat outta them.

Watching the rest of this terrible Boys/Gmen game and flipping to the Planes, Trains and Automobiles marathon on CMT during commercials.

- YouTube

Auf YouTube findest du die angesagtesten Videos und Tracks. Außerdem kannst du eigene Inhalte hochladen und mit Freunden oder gleich der ganzen Welt teilen.

youtu.be

 

[Chemical X]

in italy this year and heading to a restaurant that hosts thanksgiving. no idea what to expect, but i heard they cook the turkey and then attendees bring the sides. i am bringing a choded up version of my cranberry sauce. i was able to find dried cranberries at the lidl and i added some extra liquid i found that contained cranberry juice and acai. it tasted pretty spot on. i needed to use some corn starch. i am pretty the average age at this event will be around 96.

I would like to hear how this went

so, it was an interesting event. the turkey was moist and sliced well, coulda used some more seasoning. the sides were really good, though i think i do some versions better. cranberry sauce, corn pudding, sweet potato mousse, vegan and non vegan stuffing. gravy was thin. someone baked apple cake, punkin pie and carrot cake. lots of wine and they left the grappa on the table. most were over 70. we recently made friends with some in the ex pat community, so we had a nice table of some familiar faces. we are still in the newlyfriend phrase, but it’s nice to speak english a bit. one couple a bit older than us just went back to frisco/tahoe. one couple is married men. an eclectic group. if in the US would they be friends of mine? prolly not, but it’s nice to meet nice people when so many things areo so strange.

 

[SWC]

our thanksgiving was always my dad showing up at my place at about 6 am with a nesco broaster and a huge bird and he would do that and get it all up and running by 7 am and then i would do a ham with brown sugar pinapple juice marchino cherry juice as a glaze and cloves pineapple and cherrys on the outside with toothpicks and i bake that baby low and slow for about 3 hours with the first 90 minutes under tinfoil then you pull that and let it get a little crispy and it turns out pretty amazing and my uncle would bring smoked briscuit so it was sort of a meetapalooze and now my pop is gone so others randomly do the turkey and just show up with it but it isnt the same without my pop all dressed up in a fancy sweater that was probably from the 70s doing the bird and coming in and talking football in the kitchen while he declared it was 9 and a fine time for a toddy take that to the bank brohans