Thanksgiving Dinner Favorites!

thanksgiving-dinner-feastAs we approach the holiday season, food takes center stage at gatherings of friends and families. Other than a stuffed turkey, and a fresh cranberry sauce, I’m not much of one to repeat the same dishes every year.ย  I like to try something new, and I’m always happy to get ideas from what the rest of you are planning to serve on Thanksgiving.

I’m sure there will be bacon and sausage involved, as well as the turkey, ham, and other delicious meats. And then I know that you will also want to share your delicious dessert recipes!

Since we come from various backgrounds, and different parts of the country, there will be lots of good food to consider!

P.S.: Don’t forget the cocktails!

norman-rockwell-thanksgiving

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114 Responses to Thanksgiving Dinner Favorites!

  1. nyetneetot says:

    Revolutionary Braised Turkey (With Poem)

    Apparently, braised turkey was a rather new discovery in 1840 when this recipe was published in the 5th volume of the Magazine of Domestic Economy. “There is amid of cooking a turkey in very general use in France, being the invention of the celebrated Monsieur le Jacque, called braising,” the introduction states.

    This cooking method was so celebrated, it inspired verse. “The process is seldom resorted to in this country, except by epicures; but so greatly is it esteemed, as to have given birth to the following distich:

    Turkey boiled,
    Is turkey spoiled;
    And turkey roast,
    Is turkey lost;
    But for turkey braisโ€™d,
    The Lord be praised.”

    Sounds like this is some darn good turkey.

    Ingredients:
    1 Turkey
    Bacon
    Beef
    Chopped carrots
    Onions
    Celery
    Herbs
    Salt
    Pepper
    Allspice
    Mace

    Recipe:
    “The operation is performed as follows. Cover the bottom of a German stew pan with slices of bacon or ham, and of beef, chopped carrots, onions, celery, stuffing herbs, salt, pepper, allspice, and mace; on this place the turkey, trussed as for boiling, and over it a layer of the same materials , cover it close with the lid, and place the pan in the oven, leaving the whole stand in a state of gentle perspiration, until it is done enough. Serve up in its own sauce. Any joint may be cooked thus, and the toughest leg of mutton acquires in this way a melting tenderness which makes it easily digestible.”

    Liked by 7 people

    • John Denney says:

      I’ve found the results of long slow cook to be amazing. Did a beef chuck recently and my wife’s comment was that if she didn’t know better, she would have thought it was prime rib.
      Brown the meat first for good flavor and appearance, either in a hot skillet or 425 degree oven. Then cover and put in the oven at 170 for at least 8 hours; I did the chuck for 24. (I would cook at 145 for beef, but my oven won’t go that low.) The tough connective tissue melts into gelatin, but the meat stays pink and juicy. Cook any vegetables first, since 170 is not hot enough to burst their cell walls.

      Liked by 8 people

      • Menagerie says:

        Before one of the old Treepers got me hooked on brining, I used to cook my turkey that way. It’s not pretty, can’t set it in the middle of your tables, but it’s the most tender and juicy turkey. I would season it, stuff some butter in the cavity, and put at least four cups of water in with it. The key is using heavy duty foil. Cinch it down tight to seal all around your pan, then cook the turkey overnight.

        Now that I’ve been using a new recipe, I’d still probably brine it and fill the cavity with aromatics for flavor.

        Liked by 3 people

  2. amwick says:

    Well, if you want munchies to leave in candy dishes, this is incredible… I have made this recipe myself with pecans and with walnuts. It is really easy to do, and it makes a very nice little gift to bring if you are invited to a dinner or party.

    Cinnamon-Sugar Candied Pecans or Walnuts
    Yield: 1 pound candied pecans
    Prep Time: 5 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 5 minutes
    An incredibly easy recipe for candied pecans, perfect for holiday snacking or gift-giving!
    Ingredients:

    1 cup granulated sugar
    2 teaspoons ground cinnamon
    1 teaspoon salt
    2 egg whites
    2 tablespoons water
    ยฝ teaspoon vanilla extract
    1 pound pecan halves

    Directions:
    1. Preheat oven to 250 degrees F. Line a large rimmed baking sheet with parchment paper; set aside.
    2. In a large zip-top bag, combine the sugar, cinnamon and salt; set aside.
    3. In a large bowl, whisk together the egg whites, water and vanilla extract. Add the pecans to the bowl and stir them into the egg white mixture with a rubber spatula, making sure they are all moistened. Using a slotted spoon, remove the pecans from the egg white mixture and drop them into the bag with the cinnamon-sugar mixture. Once all of the pecans are added, seal the bag, and shake it to coat all of the pecans.
    4. Using a clean slotted spoon, remove the pecans from the bag and place onto the prepared baking sheet in a single layer. Bake for 1 hour, stirring them every 15 minutes. Remove from the oven and cool to room temperature. The pecans can be stored in an airtight container at room temperature for up to 2 weeks.

    Note, I actually think the walnuts are better… but that’s just me…

    Liked by 6 people

  3. Last year was the first time I stuffed only a turkey breast, rather than the whole bird, and I used a crock put. It was as soft as butter, juice, and full of flavor. I guess a glass of wine helped, too. Inside the crock pot, guys, not in my hand! I’ll be posting actual recipes later this week, and they are quite different from traditional American recipes. Stay tuned!

    Liked by 6 people

  4. amwick says:

    ohhhhhhh my TY! I am saving that!

    Liked by 2 people

  5. Menagerie says:

    This is a new recipe for us. My daughter in law tried it out for a holiday meal with her family, and it has become something we ask her for frequently on our side of the family. Strangely enough, even people who aren’t really crazy about vegetables tend to like this one, which is odd because it has so many different vegetables in it.

    http://theblondcook.com/vegetable-tian/

    Liked by 5 people

  6. John Denney says:

    A friend of in-laws did a batch of sweet potatoes (yams?) that was so awesome I had to ask the recipe.

    He said it was simple. Just peel’m, cut’m, cook’m, mash’m, and while they’re still hot, stir in miniature marshmallows, and after they melt, whip it good.

    I don’t remember if he said anything about salt, but I’d add 1/4 tspn per pound.

    Liked by 4 people

    • amwick says:

      My mom used to boil the sweet potatoes… She peeled them and then cut them into thick slices.. It was my job to put a tiny pile of brown sugar and a smidge of butter on each one.. They were in a baked for a bit buttered pyrex dish. *sighs*

      Liked by 4 people

  7. auscitizenmom says:

    I haven’t made this yet. But, my DIL said we can make it for Thanksgiving. I thought some others here might be interested.

    Buttered Rum Pecan Pie
    Active:10 min.
    Total: 1 hour 10 min.

    1/4 cup (1/2 stick) salted butter
    1 cup dark brown sugar
    1 cup light corn syrup
    1/4 cup dark rum
    3 large eggs
    2 cups pecans
    1 9 or 10 in. frozen pie shell

    1. Heat oven to 325*F. In a small saucepan over medium heat, melt the butter and swirl until brown bits form on the bottom of the pan and the butter smells nutty, about 3 min. Remove from heat and let cool. In a bowl, stir together the brown butter, sugar, corn syrup, and rum. Whisk the eggs into the mixture one at a time until completely incorporated.

    2 Scatter the pecans in the pie shell and pour the custard over the nuts. Set the pie on a rimmed baking sheet and bake until the surface of the pie is shiny and the center is not completely firm, 45 to 55 min. Let cool completely before slicing (Note: The custard may crack as it cools. You can disguise it with whipped cream if you’d like.) Makes 8 servings.

    From Redbook, Nov. 2016

    Liked by 8 people

  8. WeeWeed says:

    I just saw this – and it cracked me up…..

    Liked by 4 people

    • lovely says:

      Iโ€™m going to her house for Thanksgiving!

      โ€œGo for a walk. You do have to check that your oven is on.โ€

      Liked by 4 people

    • Menagerie says:

      She’s funny! Where the heck did you find this? However, I gotta disagree. My turkey is damned good. I like it better than the ham, and that’s saying something, as I give up some of my precious bourbon for the basting.

      ๐Ÿ˜ฏ Oh. My. Goodness. I have a minute amount of Jack, and no Devil’s Cut. Good grief, I’ll be hitting Dodge City Liquors today or tomorrow. Gotta cross the state line. Sigh. The ridiculous and saintly people in my small Georgia town would not dare taint the town with liquor. Thanks for making me think of the most important ingredient Wee.

      Liked by 5 people

      • nyetneetot says:

        “… as I give up some of my precious bourbon for the basting.”

        In-between swigs from the bottle?

        Liked by 3 people

      • joshua says:

        I grew up in a small East Texas town of mental Baptists who kept the county “dry” but elected a “wet” sheriff……when they finally got outnumbered by the “out of the closet” drinkers and voted to go “wet” and sell booze, it bankrupted the town that used to be the “liquor run” go to place, as well as the local bootleggers….everyone went on LBJ’s Great Society Free ride for non workers just in time in the mid 1960s. I had to “give up” booze 31 years ago on December 11, 1985…if you get my drift.

        Liked by 3 people

    • nyetneetot says:

      That was awesome!

      Liked by 3 people

  9. justfactsplz says:

    Stella, I am so glad this thread is here. I love reading everyone’s recipes. I can’t remember what I have submitted in years past but will try to come up with something. I love your deer pictures on this page.

    Liked by 6 people

  10. Menagerie says:

    I’m thinking of trying this one soon

    http://flavormosaic.com/pumpkin-praline-bread-pudding/

    Liked by 4 people

  11. Menagerie says:

    Looking for more vegetable dishes. Anyone have more favorites to share? And I’m always, always interested in bread recipes. If you have a favorite bread or roll recipe please share!

    I love the glimpses I get of how different the menus and customs are from place to place in America. We are such a big country, and I love living vicariously and seeing the different ways to celebrate our shared holidays.

    When I was a kid in junior high school, we always, always had the play about the pilgrims and the first Thanksgiving, and everybody wanted to be up on that stage. I once spent hours scouring YouTube to see if I could find any old videos for my Thanksgiving post, but I never found any.

    Liked by 2 people

  12. amwick says:

    We went to the liquor store yesterday.
    My favorite drink for the holidays.
    Take your prettiest snifter type glass add 2 ice cubes.

    Fill half way with Baileys (we use Carolans which is much cheaper)

    Fill the rest with Adult Egg nog.

    Swirl three times clockwise, three times counter clockwise for good luck.
    Enjoy.

    Liked by 7 people

  13. nyetneetot says:

    Since it’s just us, I think we’re having pheasant with vegetables and that Russian apple pie/tart (sharlotka)

    Again, there is never a recipe. She just tosses stuff together with whatever is laying around.

    Liked by 5 people

  14. WeeWeed says:

    I’ve only been requested to bring devilled eggs and Nana’s dip & veggies. Nana’s “dip” was always MY chore in her kitchen, and back in the day it was a pita. Nowdays we have soft Philly cream cheese – and boy do I have the pecans, and green olives come sliced/chopped!! Just enough olive juice to blend the cream cheese, chopped pecans and chopped olives smoothly. Even better if you refrigerate it overnight. At her house I had to string and stuff the celery and seeded jalapeno strips – now we use celery, carrots, jalapenos and jumbo black olives to use the “dip.”
    I’m gonna try that candied pecan recipe this afternoon and take that, too – and maybe a Christmas salad….. depends on if I get my butt to the store today…….

    Liked by 4 people

  15. joshua says:

    Stella…what a great blog here and thanks so much for the recipes and info…came from CTH and grateful to find you…..Happy Thanksgiving from Dallas….today is our day of shame, 11/22/1963…and my 75 birthday is on the 24 along with Thanksgiving Day….for which I am also Thankful as I have already cooked the turkey and cornbread and have the pumpkin pie mix ready to go in the shells. Most of all, I am so Thankful for a brand new wonderful President for our nation. I hope he does not pardon the DC Turkeys during HIS watch…lol.

    Liked by 6 people

  16. John Denney says:

    A favorite appetizer:
    Split jalapeno chiles lengthwise and remove the pith and seeds. Fill about half to 2/3 full with cream cheese, then press in a “Little Smokie” sausage, and wrap the whole thing with a strip of bacon.
    Put it in a toaster oven or barbecue with the lid closed until the bacon is done.

    Liked by 2 people

  17. John Denney says:

    I want to try Dutch Baby, which strikes me as being very similar to Yorkshire pudding. The recipe at the link is for dessert style, but I hear they can be made savory, too.

    http://cooking.nytimes.com/recipes/6648-dutch-baby

    Liked by 3 people

    • John Denney says:

      Made two of these tonight as experiments. Made one; my wife and I ate it. Yeah, that was good, but I’m still hungry, so made I a second one.

      To the basic batter (2 eggs, 1/2 cup milk, 1/2 cup flour, dash of salt) I added 2 cloves of minced garlic, crushed red pepper, thyme, oregano, marjoram, and ground dried tomatoes, poured it into the melted butter in the hot skillet, quickly topped it with slices of havarti cheese, a rather heavy shake of black pepper all over, then a light sprinkling of mace. Into the oven at 425 for 15 minutes.

      For the second, I peeled, cored, and sliced an apple into the two tablespoons of butter in the cast iron skillet on the stove top, added 2 tablespoons brown sugar, a minced knob of fresh ginger half as big as my thumb, a generous sprinkling of cinnamon, and about a third cup dried cranberries, sauteed until the apples were done, distributed it all evenly over the bottom of the skillet, poured in the basic batter, and then popped it into the oven at 425 for 15 minutes, then another 5 at 280. After cutting it in half and putting each half on a plate, I drizzled heavy cream on it, right out of the carton.

      That was a satisfying dinner for my wife and I. She loved them both.

      Keeper!!! ๐Ÿ™‚

      Like

  18. This is so wonderful and I love reading all the recipes and ideas for Thanksgiving, I am a traditionalist and prepare the same meal with little variation every years. My turkey is steam roasted in a good old American made graniteware roasting pan, I make a compound butter which is placed under the skin which makes the turkey so flavorful and moist. Steam roasting ensures a tender, moist and perfectly cooked turkey that is done in literally half the time than the standard open roasting method. Here is my recipe for the turkey and compound butter, Happy Thanksgiving everyone. https://apuginthekitchen.com/2013/11/24/butter-and-herb-roast-turkey-gravy-and-sides/ I also make homemade potato rolls and Amish recipe that I have been using for years which I found on King Arthur Flour website, the rolls are fluffy, soft and flavorful.https://apuginthekitchen.com/2013/11/26/potato-dinner-rolls-3/
    Hope that you all have a wonderful holiday.

    Liked by 5 people

  19. czarowniczy says:

    Czarina here to give my mother’s recipe for Waldorf salad & a drink recipe.
    Salad: Cut up 4 sweet apples (gala or such) into 1/2 inch pieces. Cut 4 ribs of celery to the same size. Add 1/2 cup or more chopped pecans (she loved pecans, add more). Make a dressing of mayonnaise & sugar stirred together, thinned with whipping cream (more or less sugar to taste).
    Apple Pie drink: mix 2 cups unfiltered apple juice, 1/2 cup spiced rum & 1/4 cup Hot Damn cinnamon schnapps. Add ice. Cheers!

    Liked by 3 people

  20. joshua says:

    As I was prepping Thanksgiving grub in the kitchen last nite with the TV on Cable Political Puke shows, and all the NeverTrump media etc in the background…..I took a big dose of Acid Reflux medicine and thought about some special recipes to create to take to Lunch Tomorrow with the liberal high school mental drop out liberals in the extended “family”….and I came up with a blend of Chicken and Sweet Potato casserole that I called Klueless Klucker Yams, the KKY, and planned to claim it was invented by President of the KKY, Daisey Duke in Alabama……I decided that they would call me a “tastelist” and that my response was…”I DID forget to add the nuts, but there were already here anyway”….oh, It will be a THANKFUL occasion when I get to say “Well, how about that Donald Trump getting elected Supreme Commander of the Free World”…..I can hardly wait to see where Bill and Hillary get incarcerated for violation of humanity.

    Like

  21. Here is a song I wrote about Thanksgiving called ‘Plymouth Rock’…bit alternative but if you fancy something different give it a listen to ๐Ÿ™‚ https://juniorchills.wordpress.com/2016/11/23/plymouth-rock/

    Like

  22. lovely says:

    Here is my simple Vegetable Medley.

    You take these vegetables. Zucchini, broccoli, Peppers, red potatoes. Garlic, basil, olive oil, and salt.

    (First note I left the green onions out ๐Ÿ™„.)

    Cut vegetables to similar sizes. Pan fry everything in olive oil except the potatoes, broccoli, basil and garlic. Use a little salt.

    Fill a pan with about 3/4 inch of salted water.

    Pan fry the potatoes in butter which makes them nice and brown. When the potatoes are 1 minute away from being done add 2 gloves of fresh grated garlic.

    Mix all the vegetables together and add the fresh basil.

    Enjoy! You should have this;

    Liked by 1 person

    • John Denney says:

      Why the pan with 3/4 inch of salted water? Is that to cook the broccoli? I don’t see anything about cooking the broccoli.

      Looks nummy!

      Like

      • lovely says:

        Sorry! Yes that is for the broccoli. Throw the broccoli in the boiling water for two minutes, drain and add to the other vegetables in your serving bowl. It really is yummy as all of the veggies pick up up a little bit of the other veggies.

        You can also add half a pound of crumbled bacon which makes it doubly delicious but we have a vegetarian going us so I left that out this time.

        Like

  23. John says:

    Hi Peeps:

    I am very quiet here, but when it comes to food, well. Now I am talking.

    I think for a change a turkey roll is fantastic. It has a fancy name in some quarters – “Turkey Roulade”.

    So – either spatchcock or bone a turkey – 2 turkey breasts. Pound it flat (leaving skin on). Make a delicious stuffing of your choice (Easy on the carbs). Layer the stuffing over the flat turkey breast, then roll it up.

    Tie well with kitchen twine, tuck i the ends, then bake until interior temp is about 160.

    Let cool and firm for 1/2 hour while making gravy from the drippings and other things.

    Slice 1/2 thick and pour on the extras.

    Fantastic.

    Save the dark meat and carcass for soup and stock and endless gravy.

    John

    PS: Here in Massachusetts fresh turkeys are a loss leader at the local supermarkets. I buy two (the limit) and bone them and put three half breasts in the freezer. One goes right into a roulade plus I get two gallons of stock/soup base out of the carcasses and 3 – 4 pounds dark meat.

    PPS: I have raised many meat chickens and turkeys,it is barely worth it unless you have a lot of room, and time. They are better home raised and taste better. Still is a trade off.

    bone or

    Liked by 2 people

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