I don't see where anyone started this thread yet? What are you all making for Thanksgiving?

D

dawnnys

Well-known member
(except now I see a couple of posts under Marilyn's post, above)

We are having (my turn to cook this year):

*'d items are food grown (or at least picked) by the family

-guacamole with olive oil crackers (done)

-brie-stuffed celery, topped with toasted walnuts

-blue cheese-stuffed apple* tartlets with golden raisins

-turkey stuffed with apples* and an orange

-cornbread stuffing with thyme* and parsley* (done)

-some kind of corn, maybe creamed

-pan gravy w/sage*

-steamed kale* with bacon

-green (well, purple, that turn green when you cook them) string beans*

-cranberry sauce made with orange peel, cinnamon, vanilla extract (done)

-green tomato* relish (done)

-crescent rolls or holiday bread (done), maybe both

-sweet potato casserole with orange thyme*

-smashed garlic potatoes with chives*

-Prosecco (first time I had it was last week - mmmm)

-key-lime cheesecake (bought)

-pumpkin pie

-Steve's Crescent Bread Pudding with Pear sounds good, so I may omit one of the bread, above!

Wow, looks like a lot more than I had planned when you type it out! Nothing fancy or gourmet, just family favorites. Lots of leftovers for everyone.

 
Not in charge of the meal so I'm only doing accompaniments. This year it's going to be

an Alsatian Tart for hors d'oeuvres, (kind of a pizza with a creamed cheese base, thyme, onions and bacon) Bavarian-Style Pretzel ("Bretzel") rolls with the meal and a Crescent Bread Pudding with Pear-Poire Richard Compote and Cardamom Whipped Cream for dessert.

Also bringing along a few bottles of 2005 Turley to eat with Big Bird. Think I'll barbecue a bird next week when all the hubbub has died down.

 
The Incredible Barbecued Bird by Craig LaBan, Philadelphia Inquirer restaurant critic

and I’ll be using his brine recipe.

I'm also going to double-up the dried herb/lemon/evoo seasoning that I use for my favorite Roast Chicken Provençal to place under the turkey skin. I might just follow Craig’s tip to truss but leave the legs tied loosely.

I’ll be using my 22” Weber charcoal grill with some hickory chips to smoke. I’m going to place it on my v-shaped roaster rack and use my oven mitts for lifting off (if all goes well….)

Creamed Onion Gratin that I posted from Saveur
Bob Evans Sour Cream and Chives Mashed Potatoes – they’re awesome
store-bought turkey gravy because my pan drippings surely will contain ashes
Le Sueur young sweet peas with mushrooms and pearl onions

I did want to make baked stuffing with sausage, mushrooms, etc. but I think I’ll have enough to eat smileys/smile.gif

Just me, myself, and I. I’ll dine on my screened-in patio with the leftover Sauvignon Blanc.

http://www.philly.com/philly/restaurants/11242821.html?c=r

 
we'll have about 15 guests, give or take a few. most of the group has been dining together

for many many years(except me) and they must have the same menu items or the earth will surely stop revolving. I am shaking it up a bit this year, cuz it's at my house. my head hurts looking at this list. I would make just half of all this if it were up to me alone.

my Chex mix---done
smoked salmon spread
my cheese ball---done
bacon wrapped shrimp and jalapenos(from my sister's garden)
deviled eggs and stuffed celery
(with all the above, do we really need the turkey)

my roasted turkey and traditional stuffing
my mashed potatoes and gravy(I would not make these, but gravy needs plain mashed taters)
sweet potato casserole
my red cabbage---done
some kind of potato casserole(so many potatoes, I know, but people must bring)
corn and bacon stir fry
glazed carrots
green bean casserole
my sugar free cranberry sauce---done
rolls

sugar free pumpkin pie and apple cranberry pie---done
mandarin orange cheesecake mousse cake
pnut butter cookies

 
I'm not hosting. Making Charlie's Colorful Vegetable Casserole, Richard's Relish, maybe Corn Puddin

I haven't made any of the dishes before so this will be interesting.

I'm on the fence about the corn (I really want it, but SIL hostess didn't want corn). I'm hoping Richard or someone might give me some insight if Ina's Corn Pudding can sit warm in my thermal carrier for 4ish hrs or end up a wreck. It's bad enough I'm thinking of bringing an extra dish, but also an extra dish that will need to go in the oven isn't really being a very good guest. (But I'm so craving the corn!)

 
WooHoo! Found a free-range turkey!

I usually get a fresh, kosher turkey and I was looking for a vegetarian main dish for DD, but them I realized that she is more of a happytarian than a vegetarian, and started calling around town for a free-range bird. No luck. On the way home, I popped into the local health food store, and found a free-range, organic turkey (at a price, of course, but I also pay more for the kosher bird)!

The rest of the menu is:

Orange chipotle spiced pecan mix
Cheddar thumbprints with hot pepper jelly
Brie and Walnut Tartlets


Roast Turkey
MIL’s Portuguese stuffing
Cranberry sauce
Mashed potatoes with gravy
Laurie Colwin’s spinach
Sweet Potato casserole
Creamy Corn Pudding

Pumpkin Pie
Chocolate Caramel Tart

I really wanted the Onion Gratin, but I might save that for New Year's.

There are only 3 of us (5 for dessert), but I refuse not to make a production of it, and actually this is very simple and do-ahead. I just won't need to cook for a while afterwards.

And my wonderful cousins have asked DD in California for Thanksgiving, so she has a family TG this year. She's thrilled, but says she kind of misses the cooking plans.

 
Are you preparing it like a grocery store variety?

I love the term happytarian. Please see:

20958. my first heritage turkey - cyalexa

 
I've got it easy. I'm bringing Hungarian Liptauer Spread and the Voltaggio Bros. Brussels Sprouts

 
Cyalexa, I read that thread, but we all like it with crisp skin.

I usually cook it upside down for most of the time, then turn it breast side up for the last half hour or so. Because I usually have a kosher turkey, I have never brined, and I don't have time to do that this year anyway.

When I cook free-range chicken, I always roast it open, with great results.

I might cut the turkey in half this time though, to make the timing easier to gauge.

Why is covering the bird better for free-range?

 
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