It’s only a week until Thanksgiving! Like most of you, I’m planning dinner, getting supplies in, checking linens, cleaning house, and generally planning for guests and lots of food, food, food!
This year I will be having dinner early, because of scheduling difficulties with my SIL’s family (don’t ask), so that is a bump in the road, and more planning and prepping, but we will persevere!
I usually mix things up for the holidays – trying at least one new thing every year, and my cranberry sauce varies with my mood. I may try Menagerie’s Derby Pie this year as one dessert!
I have a vegetarian for dinner every year too, so I try to include things that he will like. It’s my grandson now, but we used to always have a friend visit who was vegetarian, so I’ve been doing that for many years.
One thing the kids like is Jiffy corn pudding (super easy and “Jiffy” to make), and we always have sparkling cider for them to drink, served in wine glasses, of course. They just moved up from plastic wine glasses to glass two years ago. The oldest is 18 now, and in his first year at college, and the younger grandson celebrates his birthday on Thanksgiving weekend – 15 this year. They are both taller than all of us – over 6′. Shouldn’t really be calling them “kids” any more, I guess.
I know by now that most of you love to cook, and have your favorite, dependable, recipes that are crowd pleasers.
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! And bread. And dessert.
Stella's Place 
A friend just gave me this recipe today. Although it isn’t my job to cook the turkeys for our massive extended family dinner, I try to cook one here for us to munch on Friday and over the weekend since we don’t have leftovers.
I am going to try out this recipe for my home turkey this year, although it’s highly doubtful, as easy as this recipe will be, that it will bump out Alton Brown’s recipe for Christmas.
Drunken Turkey
• 1 20 lb turkey (We prefer Butterball and fresh, not frozen!)
o (wash turkey well inside and out; reserve insides/optional)
• Line roasting pan with large foil
• Place turkey breast side down
• 1 stick of butter in the cavity
• 3 sticks celery in the cavity
• Plenty of salt and pepper, inside and out
• 1 melted stick of butter poured on top of turkey
• 5 strips of hickory smoked bacon on top of turkey
• 3 cans of beer all around turkey
• Seal foil all the way around
• Close roasting pan
• Bake 425 degrees 1 hour
• Turn to 225 degrees (Barely boiling overnight)
• If you want to brown the top, remove foil and bake 350 20 minutes
Voila!!!! House smells wonderful in the morning and the meat falls off the bone. (Boil the neck and gizzard for gravy and/or use drippings for drunken gravy 😀) Enjoy!
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Very interesting method of cooking!
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I haven’t ever used beer on poultry, except the old beer can chicken thing, but I used to cook overnight with water for making steam, other ingredients of course. The trick was crimping the foil tight to steam it. Luscious and moist, but it falls off the bone, so no turkey platter. We don’t care, don’t have a table big enough to seat all and pass around the dishes!
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Beer can chicken is good, so this probably will be too. Seems like a lot of butter, though.
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I’m going to put 2TBS each side under the skin.
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I’m probably still going to use AB’s aromatics in the cavity. Maybe. Might taste weird with beer! IDK.
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Oh my gosh, that sounds awesome. I hate making turkey. Just not good at it. Will try that recipe though not for Thursday. Maybe for Christmas. This year we’re going to relatives.
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This is usually our favorite bread with Christmas meals, but I also make sourdough too. From an email I sent to daughters in law in hopes of preserving the recipe. I never want to lose it!
This is a recipe for the bread I make at Christmas. I got it from a guy whose Czech grandmother made it every Christmas Eve. I have never been able to find a similar one by googling, and I have spent hours looking at Eastern European bread recipes and holiday breads out of curiosity.
Longoushi (he was unsure of the spelling)
makes two large loaves
3 cups lukewarm potato water
1.5 TBS granulated yeast
1.5 TBS kosher salt
1.5 TBS caraway seeds
1 cup rye flour
1 cup unbleached King Arthur white whole wheat flour (yes, the brand matters)
4 cups unbleached King Arthur white flour
1/2 cup potato flour
cheese to taste on top of risen loaves. I use cheddar or swiss, like cheddar best
Combine yeast, potato water, salt and caraway seeds. Let rest a few minutes, then add the flours (mix them together thoroughly first) without kneading, using a spoon or mixer with dough hook until well mixed. It is a sticky dough.
Place in large plastic tub with lid (not sealed) and allow to rest for 2 hours, or until dough rises, collapses and flattens on top. Then refrigerate for three hours.
When you want to bake, dust surface of refrigerated dough with flour and halve, place in lightly oiled bread pan, and let rest for several hours, when dough has risen. Recipe calls for a lidded bread pan, not sealed. I use foil over regular pans.
Bake in a preheated 450 degree oven after topping with shedded cheese of your choice. Cover pans and bake for 35 minutes or until brown and firm. I usually remove the foil the last five or ten minutes. If the bread has risen above the pan, I don’t worry about covering.
Allow to cool before slicing. That never works here.
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That sounds yummy! – how I wish I could have yeast bread, but no yeast for me 😦
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DH is allergic to turkey so we do pork, usually a roast, but this year I was thinking of pulled pork. I’ve never made it myself, and do not have a slow cooker, but I do have large heavy stainless pots. Does anyone have a simple, but good recipe for a first timer?
BTW – funny about recent discussion about cuisinart pans, I’m about to buy a couple of their baking pans. My stainless pots & pans I purchased as a set from Walmart is Tramontoria (?SP). After purchashing I found out it was best reasonable priced cookware from America’s Test Kitchen. The price of the set was about $200. as of about 7 years ago. It has worked well.
In the meantime DH also has quite the sweet tooth so this maybe the only turkey for us, and it’s a good way to get rid of those icky candy corns 🙂
Thanks for any info! Lunch is over, back to work!
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Cute! I don’t know, but I’m thinking a dutch oven in the oven on low heat for the pulled pork.
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That would work. The crockpot is also an option that frees up your oven for other things.
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That’s how my friend cooks hers and it comes out well, but I don’t have one.
All the crock pots I’ve seen are non-stick, and I don’t do non-stick.
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My crock pot has a ceramic insert.
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Good idea, I never thought of the oven, I was thinking stovetop.
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I sent the picture to my DIL. These are so adorable.
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I’m going with Stella on that one, but you might also check out The Mississippi prom roast, then maybe add more liquid so you can shred it? I’ve never done shredded pork.
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Maybe czar has.
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Oh my! I’m hungry now after reading that recipe 😉
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Here’s one suggestion:
https://www.seriouseats.com/2016/02/the-food-lab-how-to-make-the-best-oven-cooked-pulled-pork.html
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That looks really good, I’ll read tomorrow when I’m not so tired. Sounds like the way to go! 🙂
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I suggested a crock pot and just noticed you clearly said you don’t have one. Sorry about that.
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No problemo! 😉
Thanks for respomding.
I get to ask if anyone knows of a slow cooker that is NOT non-stick. 😉
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I have had three crock pots and none were non-stick. I have a little one now that is not non-stick that I bought at Walmart.
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Thanks! I’ll do a search there 😉
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The ceramic bowl in it is actually very easy to clean. Mine can go in my dishwasher. 🙂
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The insert in mine is glazed stoneware. Very easy to clean.
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Would this work?
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Thanks!
I started reading descriptions on amazon, then thought – hmmm what temperature does a crock pot cook at? So it ranges from 165 to 250.
Because of my bad back I can not lift food out of my regular below stovetop oven, so I bought 2 different shape toaster ovens that sit on the counter. They both go down to about 165! (The lowest temp labeled is 200, but they go lower so I measured how low they go.)
So I’m thinking I’ll just use the toaster oven at a very low temp, and cook a long time, checking to make sure it does not dry out. That way I can also use whatever pan I want.
I only cook with pyrex or stainless. Next items to replace are my muffin tins and a cookie sheet that are currently non stick, and I’m looking to replace with stainless.
Thanks for your help!
DH & I are celebrating Thanksgiving Dec 8th due to bloodwork with physicals, so I’ll be a little late in making the pulled pork, but I’m sure it will taste great with the help you’ve given! 🙂
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Great! Glad you worked it out. 😀
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FWIW, which is nothing really, my advice on checking on it is to be sure you have plenty of liquid the recipe calls for, seal the pan well, and let it cook. I think you are more likely to dry it out with checking on it and letting the steam out.
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I used to do as much preparation as I could before T-day. The dressing was usually the main thing that took time, so I did everything, except mix it together. I cooked the cornbread and broke it up into a large bowl, put in all the dry ingredients, an uncracked egg, small containers containing the liquids and other containers with the onions and celery, etc. It only took me about 10 or 15 min to put the dressing in the turkey and the extra in a pan and put the turkey into the oven.
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Good idea!
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It worked great, partly because most of your cleanup of the dressing is already done the night before. 🙂
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This is a good hot cider recipe. We sometimes add something alcoholic to it, since the kids won’t drink it. Also, I like to look at all the wassail and hot cider recipes and do a little mixing of ingredients, picking my favorite ingredients. This one is just about perfect though.
https://www.thereciperebel.com/slow-cooker-cranberry-apple-cider/
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I said I was going to make this last year and didn’t. I really want to try it this year.
https://www.averiecooks.com/cabernet-cranberry-and-blueberry-sauce/
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Menagerie, you and Stella both are so organized and energetic about cooking–especially for holidays–that it just blows me away! I truly don’t know how you do it. I envy y’all that. Well, actually, I envy your families.
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Actually, I sound more organized than I am, but the food gets done anyway!
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What Stella said. I might sound organized, but I fall short of actually being the real deal. However, I do plan ahead and years of experience usually stands me in good stead.
It was actually a lot easier when I used to cook the turkey overnight. I should get one of those big roaster ovens but I have nowhere to store it, and since I really need it only one time a year I’m just going to jiggle things. And the daughters in law help now.
For Thanksgiving, we have anywhere from 35-50 people usually, although, thank God, not here at my little cabin. Everyone cooks, no one has to do more than a couple of dishes. And it is the finest food ever, best of the whole year. All the cooks make their best dishes, you get awesome food!
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When I was a teenager, my mother cooked a turkey overnight. The oven didn’t turn off when it was supposed to and the turkey was like the one on Christmas Vacation. She just sat down and cried.
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I have an electric roaster, which I use for my turkey, and I love it.
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Anyone have some good appetizer recipes?
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I’m going to try a mushroom ragu in puff pastry. I lost the link to the recipe in the Great Crash, but I’m sure I can find one. Something like this:
https://www.geniuskitchen.com/recipe/mushrooms-in-puff-pastry-85369
One year I did something like this, but I bought the pre-formed puff pastry cups. It was great!
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That looks awesome.
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Easy too.
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I’m using some wild mushrooms, added to white button mushrooms. Will be good!
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I just happened to find the ones they served.
http://littlespicejar.com/gruyere-mushroom-caramelized-onion-bites/
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I LOVE Gruyere cheese. I make a delicious potato gratin with Gruyere, garlic and cream.
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I’m tellin’ ya these were a hit. Everybody was going back for more.
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Oh, I would love that.
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Never had a complaint!
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My friend and I went to an SPCA event last Sat. They had something they called a Puff Pastry Mushroom Ragu. It sounds similar to this. I didn’t notice any alcohol in it and it was a touch sweet. Absolutely delicious and was a big hit.
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Old school veggie tray with hummus and green onion dip. So many carbs on the dinner table as it is. Kiddo lives putting olives on his fingers!
You could try that pumpkin dip I posted a few days ago with fruit. Bet your grandkids would eat it.
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I have “Nana’s dip” which is mainly for starving nonessential personnel waiting on the big show. First you stuff celery ’til you get the amount you want and then you add some olive juice to the rest of the mix to get a dip consistency for carrot sticks and chips. All it is is
Softened cream cheese
chopped olives w/pimento
chopped pecans
Shortcut tip – string and stuff the whole long celery stick before cutting into finger lengths. Use the jarred olive juice for the consistency you prefer.
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I have had this dip. It is addictive!
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If I ever had help I would do more involved cooking. I pulled this today, but I will try next year. Champagne instead of beer!
Juicy Thanksgiving Turkey
2 tbsp dry parsley
2 tbsp ground dry rosemary
2 tbsp rubbed dry sage
2 tbsp dry thyme
1 tbsp lemon pepper
1 tbsp salt
1 15lb whole turkey, neck n giblets removed
2 stalks chopped celery
1 orange cut in wedges
1 chopped onion
1chopped carrot
1 14.5 ounce can chicken broth
1 750ml bottle of champagne or chardonnay
1. Preheat oven to 350 degrees. Line the roaster with long sheets of foil to wrap turkey.
2. Stir together parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the mixture into the turkey cavity, then stuff with the celery, orange, onion, and carrot. Place turkey in roasting pan. Pour the chicken broth and champagne over the turkey, making sure some gets inside cavity. Fold foil over the top of the turkey without touching the bird.
3. Bake in the preheated for 2.5 to 3 hours until no longer pink and juices are clear. Uncover tukey and continue baking until golden brown, at least 30 minutes.
4. Remove from oven. Cover with foil and let sit for 15 minutes.
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That sounds good.
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One for the turkey and one for me. 😎
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This appetizer may sounda little odd but people love it. I posted one other year here or at treehouse:
Get crackers, maybe low or no salt, maybe regular – to your taste, wrap half a piece of bacon around it and cook. You can put anything on it you want:
cheese
peppers
onions
a little BBQ sauce before cooking.
It’s not fancy, but people devour them!
I also make Italian stuffed mushrooms, but I have no recipe for them, I just make them:
Get portebella mushrooms (what I like & use), chop, cook in olive oil & salt,
(you can add finely chopped oinoin)
add italian seasoning to bread crumbs or you can even buy italian ones now, then crush/crumble
add to mushrooms
add grated parmesian romano or both cheeses
stuff in portebella mushroom tops
sprinkle with grated parmesian romano or both cheeses
spray top with oive oil
bake
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This was supposed to be in response to Menagerie.
Past my bedtime, good night all!
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Pingback: Thanksgiving Dinner Favorites! — Stella’s Place | My Meals are on Wheels
Greetings, Stella … Here’s a recipe which several of your readers make (and seem to enjoy) whenever it’s posted. Goes extremely well with roast turkey!
RENE’s COLE SLAW
from a Paula Deen cookbook
DRESSING: Combine these ingredients in a small glass bowl, adding salt and pepper to taste. Cover and refrigerate while preparing the vegetables. Just before serving, pour the dressing over the salad ingredients and toss well.
… 1/2 cup mayonnaise (I recommend Hellman’s)
… 1 tablespoon sweet pickle relish
… 1 tablespoon yellow hotdog mustard
… 1-1/2 to 2 tablespoons honey
SALAD: Place these ingredients in bowl large enough for mixing/tossing:
… 5 cups shredded cabbage
… 1-1/2 cups dried cranberries
… 1/2 cup slivered almonds (toasted if desired)
… 1/2 diced celery (I prefer sliced wafer thin)
… 1/2 cup chopped scallions, white and green parts
… 1/2 cup chopped green bell pepper
=============================
Note 1: This is a must-have for our Thanksgiving turkey dinners, and also my MOST-asked-for summer BBQ side dish. Nutritional information can be found at: http://recipeofhealth.com/recipe/paula-deens-renes-coleslaw-107332rb
Note 2: I don’t mind shredding 5 cups of cabbage by hand. When doubling or tripling this recipe, however, I often use store-bought pre-shredded cabbage — just not the angel hair cut because it goes limp very quickly after the dressing is added.
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I’ve been mulling over what kind of salad to have, and this one is just about perfect. For simplicity’s sake, I’m going to use broccoli slaw mix, and Marzetti Simply Dressed Coleslaw dressing. Thanks!
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Hi Stella … The broccoli slaw mix will be an excellent substitute for the cabbage, etc. However, if you plan to include dried cranberries and almonds, I suspect you will like the mayo-relish-mustard-honey dressing more than the Marzetti’s (of which I am also a big fan).
At some point in the future, I hope you find time to make a tiny “taste test” portion of the dressing. It can be prepared days ahead and kept chilled until needed. I actually keep quart-size batches in the refrigerator year-round for short-notice covered-dish events.
Happy Thanksgiving!
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Thanks for the tip!
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For some reason, I can’t post at CTH when I tried to post this recipe. It’s from a new AIP diet friendly website. https://myhealthyharvest.com
Not a lot of recipes there yet, but Thanksgiving Dinner is compliant with the Auto Immune Protocol.
I’ve had the pumpkin custard and a variation of the brussel sprouts. Love it.
Easy, no bake, no eggs nor dairy Creamy Pumpkin Custard with Spiced Apples
https://myhealthyharvest.com/2018/10/06/81/
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Here is the Brussel Sprouts with Bacon and Pomegranate recipe.
Wish I knew how to post the pics at this site. I’m drooling. 🙂
https://myhealthyharvest.com/2018/11/13/brussel-sprouts-with-bacon-and-pomegranate/
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