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Thread: Thanksgiving Recipes

  1. #31
    mmmmm Taco's jammer06's Avatar




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    doing a prethanksgiving this saturday with all our foreign students before we blow out of town. I'll be sure to post their creations
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  2. #32
    waxing poetic Hipcheck's Avatar




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    This year I decided to do something different for thanksgiving...Ill be serving meatloaf.
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    Selke Smooth notbob's Avatar




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    Quote Originally Posted by Hipcheck View Post
    This year I decided to do something different for thanksgiving...Ill be serving meatloaf.
    I had a similar idea except i was thinking of doing a turkey and a meatloaf. We are having too many people for 1 turkey so i havent decided what to do yet. I will most likely do 2 turkeys.
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  4. #34
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    Quote Originally Posted by Hipcheck View Post
    Update- Dish came out OK. I didnt use the 2lbs of hash browns the recipe called for as we were using the Fresh and Easy Hash Browns with weighed about 1.5 lbs. Forgot to adjust the sour creme thus it came out a little more soupy then it normally would have. Was fantastic though and was pretty happy with it overall. Instead of using Panko I rolled with some crushed CheeseIts I found in the cubbard and topped that with grated asiago. Without Question a Cant Miss recipe though and I could see how rotating cheeses(we used colby) and the choice of soups(we used mushroom) and maybe even putting chicken slices or polska kielbaska on the bottom of the dish would make for an endless variety of options.

    Before Baking


    After Baking


    Cross Section


    We're planning on smearing the rest of it onto a cookie sheet and rebaking again for tomorrow nights dinner. Im thinking its going to better tommorow night which Im looking forward to as it was fantastic tonight.
    My better half makes a dish very similar to this, sans Cheeze-Its. She lovingly calls it "Cheesy Potato sh**". It is the single most requested/beloved dish every Thanksgiving.
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  6. #36
    mmmmm Taco's jammer06's Avatar




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    Had our prethanksgiving dinner last saturday for a bunch of former students that have stayed with us. It was an interesting mix:

    We did it potluck style:

    Couscous with steamed vegetables
    Japchea (Korean glass noodles)
    Galbi (Korean short ribs)
    yams crusted in brown sugar and pecans (working on getting this recipe)
    wax bean casserole (green bean casserole with wax beans substituted)
    some kind of spicy fried chicken tenders

    The yam dish was pretty awesome and would probably go with most peoples thanksgiving meals.
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  7. #37
    mmmmm Taco's jammer06's Avatar




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    Here's the Yam recipe:

    filling:
    3 C mashed yams
    1/2 C sugar
    2 eggs
    1 t vanilla
    1/3 C milk
    1/2 C butter

    topping:
    1/3 C butter, softened
    3/4 C brown sugar
    1/2 C flour
    1 C chopped nuts (you can use your judgment on the nuts)

    1. preheat oven to 350F
    2. combine ingredients for filling with mashed yams
    3. pour into greased baking dish (9x13)
    4. mix topping ingredients together, sprinkle as even layer over potatoes
    5. bake at 350F for 30 min or until the topping has caramelized.
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    this is the LA times recipe for a great turkey in 97, still use it to this day - 7 to 10 minutes/lb for turkey, it cooks FAST.

    Recipe: Ultimate Turkey
    Categories: Latimes3
    Yield: 12 servings
    12 lb Turkey -; (to 13 lbs) Salt and pepper 4 c Stuffing -; (about) 1 Celery stalk 1 Carrot 1 sm Onion Melted butterThaw turkey thoroughly. Even fresh turkeys normally have icy sections andmust be thawed. Rinse turkey inside and out. Pat dry. Season whole bird insideand out with salt and pepper. Run fingers carefully between skin and flesh ofturkey, loosening skin. Working slowly, push stuffing in thin layer underbreast and thigh skin of turkey. (Excess stuffing can be baked in lightlygreased casserole at 325 degrees until heated through, 45 minutes to 1 hour.)Cut celery and carrot into thirds. Put celery, carrot and onion into bodycavity of turkey. Put turkey in large roasting pan, breast-side up. Do nottruss bird and do not tuck wings under bird. Brush turkey with melted butter.Roast at 350 degrees until turkey registers 165 degrees when thermometer is placeddeep into thigh, but not touching bone, about 7 to 10 minutes per pound. Removefrom oven. Let stand 20 minutes before carving; retained heat should pushtemperature to 175 degrees. Yields 12 to 14 servings.
    Each of 12 servings contains: 416 calories; 223 mg sodium; 189 mgcholesterol; 21 grams fat; 1 gram carbohydrates; 52 grams protein; 0.13 gramfiber
    Recipe Source: Los AngelesTimes - 11-23-1997

    also this recipe for gravy. was ridiculously good:



    you can search for the full turkey recipe with it for what to stuff into the cavities, and putting the bacon over the top of the bird.
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  9. #39
    JWR
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    Since my mother is still with us (82) she enjoys taking care of the turkey for Thanksgiving while I take care of the cooking for Christmas, I get to do some of the side dishes.

    One item I like making is Deviled Eggs from a recipe I picked up watching Jeff Smith's show on PBS "The Frugal Gourmet"

    1 dozen eggs
    1/3 cup Mayonase
    1 tablespoon of Dijon Mustard (I prefer Grey Poupon whole grain)
    8 Anchovie filets (patted dry with a paper towel)
    Paprika

    Hard boil a dozen eggs (add a teaspoon of vinegar to the water, it has a catalyst effect that makes the eggs peel without sticking)

    After peeling the eggs cut them in half and remove the yolks to a mixing bowl, add the mayonase, mustard and chopped anchovie, mix well with a blender till creamy, fill the egg whites boats the sprinkle with paprika.
    Chill and serve.
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  10. #40
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    Quote Originally Posted by sonnyboy11 View Post
    I am brining as well. Here is recipe I will follow

    Turkey Brine And Injection Marinade Recipe - Food.com - 107084

    Just finished combining spices tonight. Have most else ready to go, including several bags of ice, and will start tomorrow afternoon.

    I'll also be doing scallops and jumbo shrimp, wrapped in duck bacon. Also have a butternut squash raviloli, stuffed mushrooms, and an upscale cheese and charcouterie platter in the works (courtesy of my wife who works in the industry).

    But the real coup de gras? This bad boy here...

    White Castle Turkey Stuffing | Recipes | White Castle

    That's right! I got a couple boxes White Castle's finest ready to go. Break out the Lipitor!

    I'll post up my wine/beer selections in the other thread.

    This is the best Turkey I have ever had. The lamb racks weren't too shabby either...

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