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(Epicurious)   Better late than never, it's this week's Fark Food discussion thread: Thanksgiving   (epicurious.com) divider line 198
    More: Interesting, Fark Food, Southern Thanksgiving, regions of the United States  
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1022 clicks; posted to Main » on 15 Nov 2012 at 8:27 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



198 Comments   (+0 »)
   
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2012-11-15 07:45:32 PM
Uh...Turkey

/fin
 
2012-11-15 07:46:10 PM
Is this where we smother our libidos in gravy and turn into walruses?
 
2012-11-15 07:47:37 PM

FunkOut: Is this where we smother our libidos in gravy and turn into walruses?


yeah, that, or talk about Thanksgiving recipes. One or the other.
 
2012-11-15 07:47:59 PM
Mmmm I can't wait. I love Thanksgiving dinner.
 
2012-11-15 07:48:41 PM

FunkOut: Is this where we smother our libidos in gravy and turn into walruses?


I never tried gravy on walrus. Hmm . . .
 
2012-11-15 07:49:42 PM
oyster cornbread stuffing

I'm taking that with me to my friend's dinner. Also taking roasted carrots.
 
2012-11-15 07:49:44 PM
I'm going to say the unpopular thing I've said for years on end...I don't care what anybody thinks: cranberry sauce is better than cranberry jelly.
 
2012-11-15 07:51:03 PM
Day after Thanksgiving turkey and bleu cheese sandwiches.
 
2012-11-15 07:52:13 PM
I will rank the Thanksgiving foods for me :

1) Stuffing
2) Marshmallow yam thing
3) Pumpkin pie
4) cranberry gloop
5) mashed potatoes
6) gravy
7) turkey
8) whatever bland steamed vegetables they're trying to foist upon you
 
2012-11-15 07:52:48 PM

FunkOut: Is this where we smother our libidos in gravy and turn into walruses?


I don't know about the walrus part, but gravy makes good lube in a pinch.
 
2012-11-15 07:57:04 PM

Purelilac: oyster cornbread stuffing

I'm taking that with me to my friend's dinner. Also taking roasted carrots.



I usually don't bother following a recipe but that is my favorite stuffing.  I make the stuffing in a casserole no inside the bird.  The only thing I stuff into the bird are herbs and root vegetables to keep it moist.
 
2012-11-15 07:58:19 PM
The stuffing my dad and I make must always include 1 can of Genesee Cream Ale. It's a completely shiatty beer, but dad insists because he's been doing it this way for 50 years.
 
2012-11-15 07:58:22 PM

brap: Purelilac: oyster cornbread stuffing

I'm taking that with me to my friend's dinner. Also taking roasted carrots.


I usually don't bother following a recipe but that is my favorite stuffing.  I make the stuffing in a casserole no inside the bird.  The only thing I stuff into the bird are herbs and root vegetables to keep it moist.


Me, too. You have to overcook the turkey to get the stuffing safe. Much better to put it into a casserole.
 
2012-11-15 07:59:07 PM

brap: Purelilac: oyster cornbread stuffing

I'm taking that with me to my friend's dinner. Also taking roasted carrots.


I usually don't bother following a recipe but that is my favorite stuffing.  I make the stuffing in a casserole no inside the bird.  The only thing I stuff into the bird are herbs and root vegetables to keep it moist.


I do a cornbread/andouille stuffing. and cook off all the various internal organs of the turkey in stock and then mash them into a pulp in my mortar and pestle and add that to the stuffing.
 
2012-11-15 08:00:36 PM
last year I did Alton Brown's brined turkey and it was definitely the best turkey I've ever made in 25 years of making them.
 
2012-11-15 08:00:40 PM

brap: I make the stuffing in a casserole no inside the bird.


I squirt gravy on the bird's face no inside the bird.
 
2012-11-15 08:00:48 PM

FunkOut: I will rank the Thanksgiving foods for me :

1) Stuffing
2) Marshmallow yam thing
3) Pumpkin pie
4) cranberry gloop
5) mashed potatoes
6) gravy
7) turkey
8) whatever bland steamed vegetables they're trying to foist upon you


1) Mashed Potatoes
2) Turkey
3) Dinner Rolls
4) Broccoli/Cauliflower/red bell peppers with cheese sauce
5) Apple Pie
6) Pumpkin Pie
7) Sweet Potatoes
8) Cranberry Gloop (can-shaped)
9) Stuffing
 
2012-11-15 08:01:34 PM
I use the giblets if I'm cooking a turkey but not this year. I do have real turkey stock in the freezer I made last month with leg and wing bones.
 
2012-11-15 08:05:30 PM
1) Goose
2) Pheasant
3) Partridge
4) Quail
5) Capon
6) Cornish hen
7) Squab
8) Stuffing
 
2012-11-15 08:06:45 PM

whizbang: 1) Goose
2) Pheasant
3) Partridge
4) Quail
5) Capon
6) Cornish hen
7) Squab
8) Stuffing


you forgot Grouse & Duck
 
2012-11-15 08:09:09 PM

whizbang: brap: I make the stuffing in a casserole no inside the bird.

I squirt gravy on the bird's face no inside the bird.

 
 
For mature audiences only.  Mild snoodity.

God bless us, every one.
 
2012-11-15 08:11:12 PM

soosh: you forgot Grouse & Duck


It was getting tight in there, stuffing each one of those inside the other, but OK, I'm ready for new experiences.
 
2012-11-15 08:11:47 PM

whizbang: soosh: you forgot Grouse & Duck

It was getting tight in there, stuffing each one of those inside the other, but OK, I'm ready for new experiences.


find a black-market swan to stuff it all in.
 
2012-11-15 08:13:16 PM
Thanksgiving dinner with my family

waldorf salad
turkey
stuffing
green bean casserole
sweet potatoes in butter, brown sugar and orange juice
mashed potatoes
lots of gravy
cranberry goop from a can
pumpkin pie (cuz you have to)
cherry pie (cuz I like it)
homemade ice cream 

Followed by a nap
 
2012-11-15 08:13:38 PM
YOU TAKE TURKEY AND OPEN IT UP AND YOU STUFF THE CHICKEN INSIDE THE TURKEY THEN YOU OPEN THE CHICKEN UP AND STUFF THE DUCK INSIDE THE CHICKEN THEN YOU SEW IT ALL UP - TURDUCKEN

/John Madden
 
2012-11-15 08:14:57 PM

brap: God bless us, every one.


Amen.
 
2012-11-15 08:16:41 PM
I had a big ol' frozen turkey sliding around in the back of my SUV like wrecking ball tonight. Every turn I made I would hear it slide and thunk the wall of the car. Mmmmm turkey.
 
2012-11-15 08:22:54 PM

atlfarkette: I had a big ol' frozen turkey sliding around in the back of my SUV like wrecking ball tonight. Every turn I made I would hear it slide and thunk the wall of the car. Mmmmm turkey.


Had the once with an RX-7 engine. Came off the freeway and had to brake too fast. It rattled up and hit the cab of the pickup hard enough to knock me and my friend forward.
 
2012-11-15 08:23:27 PM
We always have spaetzle as a side for some reason. And we make cheeseball appetizers which I practically inhale.
 
2012-11-15 08:24:23 PM

seumasokelly: atlfarkette: I had a big ol' frozen turkey sliding around in the back of my SUV like wrecking ball tonight. Every turn I made I would hear it slide and thunk the wall of the car. Mmmmm turkey.

Had the once with an RX-7 engine. Came off the freeway and had to brake too fast. It rattled up and hit the cab of the pickup hard enough to knock me and my friend forward.


yikes!
 
2012-11-15 08:24:26 PM

seumasokelly: atlfarkette: I had a big ol' frozen turkey sliding around in the back of my SUV like wrecking ball tonight. Every turn I made I would hear it slide and thunk the wall of the car. Mmmmm turkey.

Had the once with an RX-7 engine. Came off the freeway and had to brake too fast. It rattled up and hit the cab of the pickup hard enough to knock me and my friend forward.


turkeys with rx-7 engines is really taking this genetically modified food thing too far.
 
2012-11-15 08:29:20 PM
1) Publix thanksgiving sub
2) Frosted mug filled with Mich Ultra
3) The latest Will Ferrell movie on the tv
 
2012-11-15 08:30:46 PM

Dow Jones and the Temple of Doom: 1) Publix thanksgiving sub
2) Frosted mug filled with Mich Ultra
3) The latest Will Ferrell movie on the tv


Now I feel bad and almost want to invite you over for TD dinner...but, you're a Farker, so I won't.
 
2012-11-15 08:31:34 PM

seumasokelly: Uh...Turkey



Hey!


Mashed Potatos

/hey
 
2012-11-15 08:33:34 PM
We have all of the usuals. But one real favorite is a baked cauliflower.

Break up the cauliflower into a forkable size small enough for a bite. Put those into a baking pan a couple inches deep. Cover the cauliflower with a white sauce/bechamel. Salt to taste. Cover with grated cheese (we usually put two or three varieties) and some chopped almonds work well. You can play with the recipe a little - garlic and much else can help.

Bake at 350-400 or so until the top slightly browns.

Every year, this disappears before anything else does. A few years back, we added a second tray. It still disappeared first. A third tray sometimes means leftovers, but not always.

Give it a try. Make a small batch in a pie pan for yourself.

Oh, and whipped parsnips. Boil and prepare like mashed potatoes. They have an intense flavor and are creamier. A spoonful or two is a terrific contrast on the plate.
 
2012-11-15 08:33:55 PM
I've got 2 bags of whole cranberries. Anyone have a good recipe other than sauce? I'd like to try something new.

Also, I always make crab dip for an appetizer. It generally keeps people from picking at the turkey and satiates my husband's Old Bay fix.
 
2012-11-15 08:34:28 PM
Making a cornish hen, drinking whiskey, and playing Halo.

/first week in four months that I finally have a few days to myself
 
2012-11-15 08:35:48 PM
I'm making roast pork loin, stuffing, mashed potatoes, and the rest. I don't like turkey.
 
2012-11-15 08:37:51 PM
Fair warning to the Vegetarians here. EVERYTHING I cook will have some animal product in it.
 
2012-11-15 08:38:12 PM
Breasts. Big ones. Little ones. Perky ones. Saggy ones. Pale ones. Nicely browned ones. Covered ones. Exposed ones. With gravy. With Marshmallow creme. With cranberry sauce. With nothing on them.

/Canz has breast thread?
 
2012-11-15 08:38:35 PM
nice long hike with gf in the morning
---------------
weber grill duck
wild rice
steamed veggies
------------------
shag
nap
go see Lincoln
dessert
booze!
 
2012-11-15 08:38:39 PM
yo, sprinkle some paprika on those deviled eggs, dawg
 
2012-11-15 08:38:58 PM
I am trying to convince my mom to cook the turkey my dad killed last turkey hunting season. She refuses saying wild animals taste bad, and prefers getting a butterball turkey. My mom has bad taste.
 
2012-11-15 08:39:15 PM

Uncontrolled_Jibe: Fair warning to the Vegetarians here. EVERYTHING I cook will have some animal product in it.


ew
 
2012-11-15 08:39:27 PM
There are just 2 of us so the challenge is to find a turkey breast under 6 lbs and isn't enhanced (low sodium diet). We do roasted turkey breast, cornbread stuffing, candied sweet potatoes, homemade dinner rolls (Mom's recipe), green beans, can 'o cranberry sauce, pecan pie for me and peach pie for the boyfriend (sometimes a peach cobbler for both of us). This candied sweet potato recipe is super easy and surprisingly tasty. Guess I shouldnt be surprised since it has bourbon in it....
http://www.epicurious.com/recipes/food/views/Candied-Sweet-Potatoes-1 0 2577

If anyone is interested in the rolls recipe, holla and I'll post it.
 
2012-11-15 08:40:17 PM
If you live in Seattle, you should consider ordering a smoked turkey from Gabriel's Fire. We've been doing this for years now, and it's a real treat. Afterwards, you can make the best stock out of the bones and scraps.

Also, mashed carrots and turnips is an awesome side dish.

Have a happy Thanksgiving everyone!
 
2012-11-15 08:41:07 PM
The best food for Thanksgiving... the cranberry gel that comes out in the shape of the can!
 
2012-11-15 08:41:35 PM

demonfaerie: I am trying to convince my mom to cook the turkey my dad killed last turkey hunting season. She refuses saying wild animals taste bad, and prefers getting a butterball turkey. My mom has bad taste.


She tastes bad, too.
 
2012-11-15 08:42:28 PM

soosh: last year I did Alton Brown's brined turkey and it was definitely the best turkey I've ever made in 25 years of making them.


seriously.

i also do his stuffing sometimes. pretty sure he calls for it to be nuked before going in the bird, which I am fine with.
 
2012-11-15 08:42:42 PM
I don't have any friends or family, and my microwave is broken.

I'll be having a cold can of soup for thanksgiving.
 
2012-11-15 08:43:18 PM

strapp3r: weber grill duck


Whenever I come home for a holiday, my mom will roast a duck...because I love those delicious farkers! 

/No bird has ever tasted as good as a duck
//And, no bird ever will
 
2012-11-15 08:43:43 PM
All the usual suspects, plus roasted brussels sprouts with bacon and apple.
 
2012-11-15 08:44:08 PM
Wife and family are too far away for me to travel for Thanksgiving; I will be alone a couple of states away.

I think I might make myself a gigantic, biatchin pizza.
 
2012-11-15 08:45:16 PM
Thanksgiving:

(1) AB Brined Turkey
(2) Ham / Apple Stuffing
(3) Mushroom / Leek Stuffing
(4) Mashed Potatoes
(5) Homemade Cranberry Sauce with Orange
(6) Egg Rolls
(7) Turkey Gravy
(8) Pumpkin Pie
(9) Family time

Happy Thanksgiving US Farkers -- Sorry Canadian Farkers (I'm a month late) and to the rest of the world -- :(
 
2012-11-15 08:45:28 PM
keep this shiat on tf



/can't wait for my first American thanksgiving! I haven't been this excited in a while!

although I'm more excited to see the fiancé and her in laws. I love them way more than my own family
 
2012-11-15 08:45:30 PM

eaglepuss: There are just 2 of us so the challenge is to find a turkey breast under 6 lbs and isn't enhanced (low sodium diet). We do roasted turkey breast, cornbread stuffing, candied sweet potatoes, homemade dinner rolls (Mom's recipe), green beans, can 'o cranberry sauce, pecan pie for me and peach pie for the boyfriend (sometimes a peach cobbler for both of us). This candied sweet potato recipe is super easy and surprisingly tasty. Guess I shouldnt be surprised since it has bourbon in it....
http://www.epicurious.com/recipes/food/views/Candied-Sweet-Potatoes-1 0 2577

If anyone is interested in the rolls recipe, holla and I'll post it.


I want it. I'm always looking for good bread recipes. :)
 
2012-11-15 08:45:48 PM
Senator Russell Sweet Potatoes:

content0.tastebook.com

3 cups mashed sweet potatoes
3/4 cup sugar
2 eggs
1/2 cup milk
1/2 stick butter
1 tsp vanilla

Mix and place in buttered dish. Bake 15 minutes at 350.

Heat:
1/3 cup brown sugar
1/3 cup flour
1/3 cup butter
1 cup chopped pecans

Spread over sweet potato mixture. bake at 350 for 30 minutes or longer. Serves 6 light eaters. I'd double it.

You can thank me later.
 
2012-11-15 08:45:49 PM

soosh: last year I did Alton Brown's brined turkey and it was definitely the best turkey I've ever made in 25 years of making them.


You can't beat AB for roasting turkey. This spring, however, I smoked one over apple wood after injecting it with a cajun rub, melted butter mixture. Absolutely the best. This year I'm travelling so I won't be doing the bird. Will probably bring a Good Eats pumpkin pie though.
 
2012-11-15 08:45:49 PM

eraser8: strapp3r: weber grill duck

Whenever I come home for a holiday, my mom will roast a duck...because I love those delicious farkers! 

/No bird has ever tasted as good as a duck
//And, no bird ever will


I love you. I would turn ghey for you.

/ wild better than domestic.
 
2012-11-15 08:46:30 PM
How long would it take to cook two 13lb. turkeys?
 
2012-11-15 08:46:47 PM

screwzloos: I don't have any friends or family, and my microwave is broken.

I'll be having a cold can of soup for thanksgiving.


Do you not have a Publix near you? They make a great Thanksgiving sub.
 
2012-11-15 08:46:55 PM
It's gonna be turkey with blood sauce to join all the rest of the unfailingly tasty trimmings if that teabagger cousin of mine starts up his low-information blathering.

It's actually interesting if you prepate it exactly correctly.
 
2012-11-15 08:47:05 PM

screwzloos: I don't have any friends or family, and my microwave is broken.

I'll be having a cold can of soup for thanksgiving.


Do what I do: Turkey sandwich, bottle of Wild Turkey, football. Who needs family or friends?
 
2012-11-15 08:48:30 PM
My in-laws do turkey (fried the past couple years) and lasagna for Thanksgiving. My husband more or less claims the lasagna for himself.

A few years ago I made Paula Deen's corn casserole. I felt so dirty making it, but it went over pretty well with the in-laws.
 
2012-11-15 08:48:48 PM
I need to make a dessert this year, anyone have any good recipes that someone functionally retarded in the kitchen can do?
 
2012-11-15 08:49:35 PM
my father is opposed to sage on murky grounds

thus, we've always had apple-raisin dressing. always.
 
2012-11-15 08:50:51 PM

GBmanNC: I need to make a dessert this year, anyone have any good recipes that someone functionally retarded in the kitchen can do?


Make a trifle. Super easy.
 
2012-11-15 08:52:09 PM

Tony_Pepperoni: How long would it take to cook two 13lb. turkeys?


I smoked a 14 pounder in about 2 1/2 hours. Roasting time, 30 minutes at 500, then another 1 1/2 to 2 hours at 350. Internal temp should be 165.
 
2012-11-15 08:52:10 PM

Tony_Pepperoni: How long would it take to cook two 13lb. turkeys?


At 325 degrees, about 3 h 45m per bird. If you have a friend who owns a pizzeria with stone ovens and they will let you use their kitchen on T-day (I've done this), you can cook your entire thanksgiving dinner at once. It's freaking amazing!
 
2012-11-15 08:52:50 PM
Error: For "prepate" read "prepare".

oops
 
2012-11-15 08:54:43 PM

heidinoele: eaglepuss: There are just 2 of us so the challenge is to find a turkey breast under 6 lbs and isn't enhanced (low sodium diet). We do roasted turkey breast, cornbread stuffing, candied sweet potatoes, homemade dinner rolls (Mom's recipe), green beans, can 'o cranberry sauce, pecan pie for me and peach pie for the boyfriend (sometimes a peach cobbler for both of us). This candied sweet potato recipe is super easy and surprisingly tasty. Guess I shouldnt be surprised since it has bourbon in it....
http://www.epicurious.com/recipes/food/views/Candied-Sweet-Potatoes-1 0 2577

If anyone is interested in the rolls recipe, holla and I'll post it.

I want it. I'm always looking for good bread recipes. :)


Here ya go! I do these cresent roll style:

No Knead Dinner Rolls
1 ¾ c. milk (scalded)
1 c. sugar
2 cakes of yeast (crumbled) or 2 pkg. dry yeast
1 c. butter (melted)
6 c. flour, divided in half
4 eggs
½ t. salt
Pour milk over sugar in a large bowl. When lukewarm, dissolve the yeast in it. Stir in 3 cups of flour. Mix well. Cover. Let rise until full of bubbles (45 minutes).
Beat eggs til light and add with salt and butter to yeast mixture. Blend well. Add remaining flour. Mix well. Cover and let rise 1 to 1 ½ hours. Roll batches on floured board and cut into desired shapes. Place on lightly oiled baking sheet. Cover. Let rise 20 - 30 minutes. Bake at 350' or 375' 12 - 15 minutes.
Dough can be refrigerated overnight. After letting dough rise 1 to 1 ½ hours, spread surface of dough with foil and cover tight. Store in refrigerator.
 
2012-11-15 08:56:20 PM

GBmanNC: I need to make a dessert this year, anyone have any good recipes that someone functionally retarded in the kitchen can do?


The recipe for Pecan Pie on the back of the Karo Dark Corn Syrup bottle is damn near fool proof. The only time I farked it up my oven temperature was inaccurate.
 
2012-11-15 08:56:34 PM
Best mashed potato recipe ever:

5 Pound bag of potatoes
1 stick Unsalted Butter
1 pint Heavy Cream
1 clove fresh garlic, finely minced
Fresh ground black pepper
Sea Salt

Put your fully peeled potatoes in a large stock pot, fill with water. Put a GENEROUS palm ful of salt in the water. Boil until finished. Melt your butter on a stove pan or in the microwave, whisk in cream. Pour cream mixture over drained potatoes, mash. Add your minced garlic, add pepper or more salt if desired.
 
2012-11-15 08:57:44 PM

crabsno termites: eraser8: strapp3r: weber grill duck

Whenever I come home for a holiday, my mom will roast a duck...because I love those delicious farkers! 

/No bird has ever tasted as good as a duck
//And, no bird ever will

I love you. I would turn ghey for you.

/ wild better than domestic.


Honestly, I'd almost suck a dick for a duck.

Also, I've been told by "straight" men that I have nice legs. Will that help?
 
2012-11-15 08:57:47 PM
as far back as10 years ago, my Pop would cook Paella(still the best dish I've ever tasted)
Momma would make a homemade pizza..We would have every cold cut imaginable sent
to us from back east,peperoni ,salami,cheeses.homemade bread,deviled eggs,and finally
the turkey.Pop makes the best stuffing,and all the fixins.We sound fat..we're not.Its a Sicilian
thing.By the time we got to the turkey....It was like eating a baloney sandwich that you didnt
wanna eat..Plenty of leftovers..We just do turkey and fixins,with plenty of salami,cheese for
the games.

/I like turkey.
// Miss you Momma
 
2012-11-15 08:58:01 PM
That mashed potato recipe is off the top of my head, btw -- use with caution, but if it doesn't turn out quite right you shouldn't be cooking.
 
2012-11-15 08:58:07 PM

heidinoele: GBmanNC: I need to make a dessert this year, anyone have any good recipes that someone functionally retarded in the kitchen can do?

Trifle with me Make a trifle. Super easy.

 
2012-11-15 09:00:36 PM

crabsno termites: Breasts. Big ones. Little ones. Perky ones. Saggy ones. Pale ones. Nicely browned ones. Covered ones. Exposed ones. With gravy. With Marshmallow creme. With cranberry sauce. With nothing on them.

/Canz has breast thread?


He enjoys his veiny hogs.
 
2012-11-15 09:00:44 PM

eraser8: strapp3r: weber grill duck

Whenever I come home for a holiday, my mom will roast a duck...because I love those delicious farkers! 

/No bird has ever tasted as good as a duck
//And, no bird ever will


ducks are awesome ... don't know why more people don't cook them on a regular basis
 
2012-11-15 09:01:00 PM

Mr.Poops: Best mashed potato recipe ever:

5 Pound bag of potatoes
1 stick Unsalted Butter
1 pint Heavy Cream
1 clove fresh garlic, finely minced
Fresh ground black pepper
Sea Salt

Put your fully peeled potatoes in a large stock pot, fill with water. Put a GENEROUS palm ful of salt in the water. Boil until finished. Melt your butter on a stove pan or in the microwave, whisk in cream. Pour cream mixture over drained potatoes, mash. Add your minced garlic, add pepper or more salt if desired.


Not a bad recipe...but, you need a LOT MORE GARLIC!!!1!:
¼ cup roasted garlic cloves
½ cup milk {reduced fat is fine, but not skim}
½ cup heavy cream or crème fraîche
4 tablespoons unsalted butter
Kosher salt
2 pounds potatoes, preferably Idaho or Yukon Gold, peeled and quartered

Purée the garlic, milk and cream in a blender or food processor until smooth. Transfer to a small saucepan and bring to a boil. Remove from heat and stir in butter; cover and keep warm.

Meanwhile, bring a large a 3-quart or larger pan of water to a boil. Add 2 teaspoons salt and the potatoes. Cook until tender, about 15 minutes; drain.

Arrange a potato ricer over a large heat-proof bowl and press the potatoes through it. If you don't have a potato ricer {go out and get one - it makes super-smooth mashed potatoes!} just mash the potatoes in the bowl using a potato masher or wooden spoon.

Dribble in the hot milk mixture beat until the potatoes are creamy. Taste and add more salt if you think they need it. I find that they almost always need some - start with ½ teaspoon kosher salt or ¼ teaspoon table salt and go from there.

Serve warm, sprinkled with some freshly chopped parsley or chives.
 
2012-11-15 09:01:47 PM

eraser8: crabsno termites: eraser8: strapp3r: weber grill duck

Whenever I come home for a holiday, my mom will roast a duck...because I love those delicious farkers! 

/No bird has ever tasted as good as a duck
//And, no bird ever will

I love you. I would turn ghey for you.

/ wild better than domestic.

Honestly, I'd almost suck a dick for a duck.

Also, I've been told by "straight" men that I have nice legs. Will that help?


Thighs. Dark meat, you know.

/ straighter'n a strung out turd.
 
2012-11-15 09:03:20 PM

NobleHam: Senator Russell Sweet Potatoes:

[content0.tastebook.com image 480x320]

3 cups mashed sweet potatoes
3/4 cup sugar
2 eggs
1/2 cup milk
1/2 stick butter
1 tsp vanilla

Mix and place in buttered dish. Bake 15 minutes at 350.

Heat:
1/3 cup brown sugar
1/3 cup flour
1/3 cup butter
1 cup chopped pecans

Spread over sweet potato mixture. bake at 350 for 30 minutes or longer. Serves 6 light eaters. I'd double it.

You can thank me later.


My family does a variation on that: instead of vanilla, we use cinnamon and nutmeg. It's pretty good stuff.
 
2012-11-15 09:04:25 PM

gingerjet: eraser8: strapp3r: weber grill duck

Whenever I come home for a holiday, my mom will roast a duck...because I love those delicious farkers! 

/No bird has ever tasted as good as a duck
//And, no bird ever will

ducks are awesome ... don't know why more people don't cook them on a regular basis


and goose

that's what we always had for christmas. roast goose. nom nom nom nom
 
2012-11-15 09:05:02 PM

gingerjet: eraser8: strapp3r: weber grill duck

Whenever I come home for a holiday, my mom will roast a duck...because I love those delicious farkers! 

/No bird has ever tasted as good as a duck
//And, no bird ever will

ducks are awesome ... don't know why more people don't cook them on a regular basis


I buy a couple each year at a wholesale grocer for @ $2.00/lb after I have eaten all the fall goodness.
 
2012-11-15 09:07:35 PM
Going to the in-laws. Planning to show up just in time for dinner. Otherwise I get to be a witness to all the snide comments that the sisters make to each other, the general pissiness of the brother-in-law, the whining and screaming and yelling and screaming and crying and screaming of the sister-in-law's utterly ungovernable children (who behave fine when Mrs. Love Zombie and I are watching them because they Know What's Good For Them), then finally getting to eat while listening to whatever the toddler wants to have on, or else he'll have a hissy fit.

Then pie and a leisurely two-hour drive back home with the dogs.

Oddly, it's more relaxing when I cook everything and THAT gang shows up at my house, though the last time the toddler was here he smashed an 1800 year old oil lamp. Not "oops, I was holding it and it dropped", but "Oh, someone told me to put it back -- I will toss it to the ground instead!".

Family. Yeah, don't get me started.
 
2012-11-15 09:08:00 PM
I've been doing AB's brined turkey for a few years now, but I'm thinking of doing a smoked turkey this year. The gravy will be a bit of a challenge, but I think a few extra parts should be good for a stock.
 
2012-11-15 09:08:51 PM
I boil my garlic cloves whole with the potatos for garlic mash, then mash them with the spuds. Takes the edge off, makes the garlic creamy, and no garlic breathe.
 
2012-11-15 09:08:54 PM

soosh: last year I did Alton Brown's brined turkey and it was definitely the best turkey I've ever made in 25 years of making them.


I brined my first one last year also. Then I smoked it, and it was magnificent! The drippings from a smoked turkey certainly make for an interesting gravy.
 
2012-11-15 09:09:09 PM

UncleStumpy: keep this shiat on tf



/can't wait for my first American thanksgiving! I haven't been this excited in a while!

although I'm more excited to see the fiancé and her in laws. I love them way more than my own family


This is a weekly thread, and you are more than welcome to not read it.
 
2012-11-15 09:09:22 PM

crabsno termites: ducks are awesome ... don't know why more people don't cook them on a regular basis

I buy a couple each year at a wholesale grocer for @ $2.00/lb after I have eaten all the fall goodness.


Aldi's has them for $2.49 per pound most weeks. I still haven't taken the plunge though. Need to do that soon. Maybe Christmas Eve.
 
2012-11-15 09:10:38 PM

gingerjet: eraser8: strapp3r: weber grill duck

Whenever I come home for a holiday, my mom will roast a duck...because I love those delicious farkers! 

/No bird has ever tasted as good as a duck
//And, no bird ever will

ducks are awesome ... don't know why more people don't cook them on a regular basis


I love duck, but I rarely get a chance to cook it. Maybe I'll try it this Christmas.
 
2012-11-15 09:10:44 PM

Anderson's Pooper: Tony_Pepperoni: How long would it take to cook two 13lb. turkeys?

I smoked a 14 pounder in about 2 1/2 hours. Roasting time, 30 minutes at 500, then another 1 1/2 to 2 hours at 350. Internal temp should be 165.

That's pretty cool..

snarketyfarker: Tony_Pepperoni: How long would it take to cook two 13lb. turkeys?

At 325 degrees, about 3 h 45m per bird. If you have a friend who owns a pizzeria with stone ovens and they will let you use their kitchen on T-day (I've done this), you can cook your entire thanksgiving dinner at once. It's freaking amazing!

I'd love to do that. :) 

How long to cook two 13lb. birds at the same time in my oven?
 
2012-11-15 09:11:12 PM

dahmers love zombie:

Oddly, it's more relaxing when I cook everything and THAT gang shows up at my house, though the last time the toddler was here he smashed an 1800 year old oil lamp. Not "oops, I was holding it and it dropped", but "Oh, someone told me to put it back -- I will toss it to the ground instead!".

Family. Yeah, don't get me started.

why would you have a 2000 year old lamp where a toddler could reach it?
 
2012-11-15 09:11:45 PM
I am, as usual, in charge of pies.

Making a bourbon chocolate pecan pie in addition to the apple, pumpkin, and chocolate pies.
 
2012-11-15 09:11:47 PM

GBmanNC: I need to make a dessert this year, anyone have any good recipes that someone functionally retarded in the kitchen can do?


Peanut Butter Pie
1 cup crunchy peanut butter
1 cup milk
8oz cream cheese
2 cups confectioners sugar
24oz cool whip (can use chocolate cool whip)

cream all the ingredients and then blend in the cool whip
freeze in store bought graham cracker crust or oreo crust.

Makes three pies.

You can use chocolate sauce or raspberry or strawberry topping if you want.
 
2012-11-15 09:12:12 PM
Just remember atheist liberal scum, Thanksgiving is fundamentally a religious holiday. You are giving thanks to God - that's the point. Best for you pre-adults going through your atheist liberal stage to avoid it altogether.

President Abraham Lincoln proclaimed a national day of "Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens," - wikipedia
 
2012-11-15 09:12:29 PM
Thanksgiving: celebration of genocide.
 
2012-11-15 09:14:57 PM

Self Defecating Humor: I've been doing AB's brined turkey for a few years now, but I'm thinking of doing a smoked turkey this year. The gravy will be a bit of a challenge, but I think a few extra parts should be good for a stock.


Like I posted above, brine the bird, and smoke it also. Catch the drippings with an aluminum pan-the gravy is great.
 
2012-11-15 09:16:43 PM

Omahawg: gingerjet: eraser8: strapp3r: weber grill duck

Whenever I come home for a holiday, my mom will roast a duck...because I love those delicious farkers! 

/No bird has ever tasted as good as a duck
//And, no bird ever will

ducks are awesome ... don't know why more people don't cook them on a regular basis

and goose

that's what we always had for christmas. roast goose. nom nom nom nom


This, too, but a goose is too big for one, so have to find other things to do with leftovers: Goose hash, stew, chili etc. Grind up the small pieces, make pate or mix with sour cream for luscious dip, or just eat it cold from the fridge.
 
2012-11-15 09:17:57 PM
If you can find them,real Yukon Gold potatos (not the "Golden" ones some places sell) make absolutely the best damned mashed taters.I use just a little butter & milk & put in some roasted garlic (run through the press) & salt of course,everybody loves 'em.
 
2012-11-15 09:18:12 PM

crabsno termites: Omahawg: gingerjet: eraser8: strapp3r: weber grill duck

Whenever I come home for a holiday, my mom will roast a duck...because I love those delicious farkers! 

/No bird has ever tasted as good as a duck
//And, no bird ever will

ducks are awesome ... don't know why more people don't cook them on a regular basis

and goose

that's what we always had for christmas. roast goose. nom nom nom nom

This, too, but a goose is too big for one, so have to find other things to do with leftovers: Goose hash, stew, chili etc. Grind up the small pieces, make pate or mix with sour cream for luscious dip, or just eat it cold from the fridge.


I'll just admit that sounds farking delicious.
 
2012-11-15 09:19:13 PM

Tony_Pepperoni: Anderson's Pooper: Tony_Pepperoni: How long would it take to cook two 13lb. turkeys?

I smoked a 14 pounder in about 2 1/2 hours. Roasting time, 30 minutes at 500, then another 1 1/2 to 2 hours at 350. Internal temp should be 165.
That's pretty cool..

snarketyfarker: Tony_Pepperoni: How long would it take to cook two 13lb. turkeys?

At 325 degrees, about 3 h 45m per bird. If you have a friend who owns a pizzeria with stone ovens and they will let you use their kitchen on T-day (I've done this), you can cook your entire thanksgiving dinner at once. It's freaking amazing!
I'd love to do that. :) 

How long to cook two 13lb. birds at the same time in my oven?


Again @ 325 degrees, 3 hours and 45 minutes.
 
2012-11-15 09:19:48 PM

Tony_Pepperoni: How long to cook two 13lb. birds at the same time in my oven?


I'd start with 30 minutes at 500 to crisp the skin, then drop it to 350 for 2 hours. Make sure you have a meat thermometer and take regular readings after the 2 1/2 hr mark, every 15 minutes or so. Once you hit 160-165 you're done. Two birds at once will slow things down but I'm not sure by how much.
 
2012-11-15 09:20:12 PM

bmfderek: Self Defecating Humor: I've been doing AB's brined turkey for a few years now, but I'm thinking of doing a smoked turkey this year. The gravy will be a bit of a challenge, but I think a few extra parts should be good for a stock.

Like I posted above, brine the bird, and smoke it also. Catch the drippings with an aluminum pan-the gravy is great.


Smoked gravy sounds pretty good, now that I think of it.
 
2012-11-15 09:25:05 PM

Anderson's Pooper: Tony_Pepperoni: How long to cook two 13lb. birds at the same time in my oven?

I'd start with 30 minutes at 500 to crisp the skin, then drop it to 350 for 2 hours. Make sure you have a meat thermometer and take regular readings after the 2 1/2 hr mark, every 15 minutes or so. Once you hit 160-165 you're done. Two birds at once will slow things down but I'm not sure by how much.


Rotate their places in the oven when you baste so they will cook evenly.
 
2012-11-15 09:25:08 PM
Deep fried turkey, mashed potatoes, green bean casserole, a few baked chickens, deviled eggs, giblet gravy, and all the regular trimmings.
 
2012-11-15 09:26:59 PM
My turkey deep-frier just got delivered today, so I might actually cook something myself this year instead of being a parasite off my nearby family members.
 
2012-11-15 09:31:22 PM
i.ytimg.com
Charcoal grill. Yes, really.
 
2012-11-15 09:32:52 PM
WhoopAssWayne

Myria


Would you two go threadshiat someplace else?
 
2012-11-15 09:34:43 PM

Purelilac: dahmers love zombie:

Oddly, it's more relaxing when I cook everything and THAT gang shows up at my house, though the last time the toddler was here he smashed an 1800 year old oil lamp. Not "oops, I was holding it and it dropped", but "Oh, someone told me to put it back -- I will toss it to the ground instead!".

Family. Yeah, don't get me started. why would you have a 2000 year old lamp where a toddler could reach it?


He wasn't supposed to be in that part of the house at all, but brother-in-law lifted him over the gate and then didn't watch him.
 
2012-11-15 09:35:21 PM

NobleHam: Senator Russell Sweet Potatoes:



3 cups mashed sweet potatoes
3/4 cup sugar
2 eggs
1/2 cup milk
1/2 stick butter
1 tsp vanilla

Mix and place in buttered dish. Bake 15 minutes at 350.

Heat:
1/3 cup brown sugar
1/3 cup flour
1/3 cup butter
1 cup chopped pecans

Spread over sweet potato mixture. bake at 350 for 30 minutes or longer. Serves 6 light eaters. I'd double it.

You can thank me later.


I thank you now!
 
2012-11-15 09:36:30 PM
I make a "drunken bird" plus uber- kumquat cranberry relish
/ the rest is just dressing (with sage)
 
2012-11-15 09:38:33 PM

Trocadero: Charcoal grill. Yes, really.


Yeah Baby! Plus it gives you and a couple chosen favorites a reason to stand outside drinking while avoiding the rest of the family. "Honey, I've got to keep an eye on the bird."
 
2012-11-15 09:48:26 PM

eraser8: crabsno termites: Omahawg: gingerjet: eraser8: strapp3r: weber grill duck

Whenever I come home for a holiday, my mom will roast a duck...because I love those delicious farkers! 

/No bird has ever tasted as good as a duck
//And, no bird ever will

ducks are awesome ... don't know why more people don't cook them on a regular basis

and goose

that's what we always had for christmas. roast goose. nom nom nom nom

This, too, but a goose is too big for one, so have to find other things to do with leftovers: Goose hash, stew, chili etc. Grind up the small pieces, make pate or mix with sour cream for luscious dip, or just eat it cold from the fridge.
I'll just admit that sounds farking delicious.


Really good: Strips of breast meat stuffed into jalapenos and grilled broiled. Leave the meat rare. "Duckapenos", " Gooseapenos". Get stupid!
 
2012-11-15 09:51:22 PM
I don't typically have much to contribute but I love these weekly food threads! Thanks for continuing to post them - keep up the good work :)
 
2012-11-15 10:04:45 PM

eaglepuss: heidinoele: eaglepuss: There are just 2 of us so the challenge is to find a turkey breast under 6 lbs and isn't enhanced (low sodium diet). We do roasted turkey breast, cornbread stuffing, candied sweet potatoes, homemade dinner rolls (Mom's recipe), green beans, can 'o cranberry sauce, pecan pie for me and peach pie for the boyfriend (sometimes a peach cobbler for both of us). This candied sweet potato recipe is super easy and surprisingly tasty. Guess I shouldnt be surprised since it has bourbon in it....
http://www.epicurious.com/recipes/food/views/Candied-Sweet-Potatoes-1 0 2577

If anyone is interested in the rolls recipe, holla and I'll post it.

I want it. I'm always looking for good bread recipes. :)

Here ya go! I do these cresent roll style:

No Knead Dinner Rolls
1 ¾ c. milk (scalded)
1 c. sugar
2 cakes of yeast (crumbled) or 2 pkg. dry yeast
1 c. butter (melted)
6 c. flour, divided in half
4 eggs
½ t. salt
Pour milk over sugar in a large bowl. When lukewarm, dissolve the yeast in it. Stir in 3 cups of flour. Mix well. Cover. Let rise until full of bubbles (45 minutes).
Beat eggs til light and add with salt and butter to yeast mixture. Blend well. Add remaining flour. Mix well. Cover and let rise 1 to 1 ½ hours. Roll batches on floured board and cut into desired shapes. Place on lightly oiled baking sheet. Cover. Let rise 20 - 30 minutes. Bake at 350' or 375' 12 - 15 minutes.
Dough can be refrigerated overnight. After letting dough rise 1 to 1 ½ hours, spread surface of dough with foil and cover tight. Store in refrigerator.


thank you. i'll be making these instead of craptastic rhodes rolls.
 
2012-11-15 10:08:14 PM
serving beef roast with yorkshire pudding
 
2012-11-15 10:12:15 PM

dahmers love zombie: Going to the in-laws. Planning to show up just in time for dinner. Otherwise I get to be a witness to all the snide comments that the sisters make to each other, the general pissiness of the brother-in-law, the whining and screaming and yelling and screaming and crying and screaming of the sister-in-law's utterly ungovernable children (who behave fine when Mrs. Love Zombie and I are watching them because they Know What's Good For Them), then finally getting to eat while listening to whatever the toddler wants to have on, or else he'll have a hissy fit.

Then pie and a leisurely two-hour drive back home with the dogs.

Oddly, it's more relaxing when I cook everything and THAT gang shows up at my house, though the last time the toddler was here he smashed an 1800 year old oil lamp. Not "oops, I was holding it and it dropped", but "Oh, someone told me to put it back -- I will toss it to the ground instead!".

Family. Yeah, don't get me started.


I'm all for turning this into a "family crap you put up with" threadjack. My sister talking to her 2 toddler children the way you would talk to a guy that stole your car, my uncles sitting down, watching the game without saying word one to anyone the entire time, my cousin that would eat 90% of all deviled eggs, my aunt that brought a been dip that was so amazing everyone would get full in 30 minutes and just pick at the actualy meal, my mom threatening to kill anyone that came into the kitchen, mainly my grandmother offering "advice", or my aunt that never accepted a drink offer because the 7-11 double gulp she had was 80% rum. 20-25 people that were all agents of chaos in their own ways.

My mom was the worse, she volunteered to do this every year, and the entire time looked like she was in hell.
 
2012-11-15 10:15:36 PM
Hey folks. My fiance and I are hosting thanksgiving at our place this year, so i get to cook the turkey. She has fallen in love with a recipe involving brining the turkey for 3 days. I've never done this before. Anyone know any pros/cons of brining? Other than adding salt, what exactly does it accomplish?
 
2012-11-15 10:19:34 PM
Making Ponche crema with 150 proof puncheon rum

Tis da season *burp
 
2012-11-15 10:22:12 PM

scubamage: Hey folks. My fiance and I are hosting thanksgiving at our place this year, so i get to cook the turkey. She has fallen in love with a recipe involving brining the turkey for 3 days. I've never done this before. Anyone know any pros/cons of brining? Other than adding salt, what exactly does it accomplish?


http://www.cookingforengineers.com/article/70/Brining
 
2012-11-15 10:24:01 PM

scubamage: Hey folks. My fiance and I are hosting thanksgiving at our place this year, so i get to cook the turkey. She has fallen in love with a recipe involving brining the turkey for 3 days. I've never done this before. Anyone know any pros/cons of brining? Other than adding salt, what exactly does it accomplish?


Www.foodnetwork.com search alton brown turkey brine
 
2012-11-15 10:28:27 PM

screwzloos: I don't have any friends or family, and my microwave is broken.

I'll be having a cold can of soup for thanksgiving.


Aaawwww..... I feel your pain.
 
2012-11-15 10:30:39 PM
Shirley Corriher`s Touch of Grace Biscuits
Published February 22, 2001

Yield: about 10 biscuits.

The secret to these soft biscuits is a very wet dough, dropped into flour for ease of handling, then packed into a cake pan.

Nonstick cooking spray
2 cups self-rising, low-protein flour, such as White Lily, Martha White or Red Band
1/4 cup sugar
1/2 teaspoon salt
4 tablespoons shortening or lard
2/3 cup cream
1 cup buttermilk (approximate)
1 cup all-purpose low-protein flour, for shaping
2 tablespoons butter, melted

1. Heat oven to 425 F and arrange one shelf slightly below the center of the oven. Spray an 8- or 9-inch cake pan with nonstick cooking spray.

2. In a large mixing bowl, stir together the self-rising flour, sugar and salt. Work the shortening or lard in with your fingertips until there are no large lumps. Gently stir in the cream, then the buttermilk. (It may take less than 1 cup of buttermilk, or if you are using a higher protein flour, it may take more.) The dough should not be soupy, but should be wet and resemble cottage cheese.

3. Spread the all-purpose flour on a plate or pie pan. With a medium-size ice cream scoop or spoon, place 3 scoops of dough well apart in the flour. Sprinkle flour gently over each scoop. Flour your hands, then pick up a dough ball, gently shape it into a round, shaking off excess flour, and place it in the prepared cake pan. Continue shaping biscuits the same way, placing each biscuit up tight against its neighbor in the pan, until the dough is used.

4. Place pan in the oven and bake until lightly browned, about 20 to 35 minutes. Brush with melted butter. Invert pan onto one plate, then back onto another to turn biscuits right side up. With a knife or spatula, cut quickly between the biscuits to make them easy to remove. Serve immediately. Leftover biscuits can be reheated by wrapping in aluminum foil and placing in a 350 F oven for 10 minutes.

Nutrition information per serving

cw 1 48.1363m;cw 2 49.8931m;cw 3 49.8931m;hr 0;fr 0;fc 0;lc 0;Calories159Fat6.5 gCarbohydrate21.2 gCholesterol8 mgSodium335 mgProtein3.4 g.

/Shirley Corriher is the food scientist lady from Good Eats
 
2012-11-15 10:34:52 PM

demonfaerie: I am trying to convince my mom to cook the turkey my dad killed last turkey hunting season. She refuses saying wild animals taste bad, and prefers getting a butterball turkey. My mom has bad taste.


Just switch the labels in the freezer.
 
2012-11-15 10:43:11 PM

GBmanNC: I need to make a dessert this year, anyone have any good recipes that someone functionally retarded in the kitchen can do?


cheesecake is ridiculously easy, and always impresses folks. They who do not cook it think it took hours of labor and lots of luck. recipes everwhere.
 
2012-11-15 10:45:39 PM

demonfaerie: I am trying to convince my mom to cook the turkey my dad killed last turkey hunting season. She refuses saying wild animals taste bad, and prefers getting a butterball turkey. My mom has bad taste.


in fifteen years of working in restaurant kitchens, the single worst-smelling thing I ever had to cook was a wild turkey my chef-boss shot. good lord, that thing stunk to high heaven.
 
2012-11-15 10:48:55 PM
I don't know if anyone's interested, so here's a pretty good recipe of Turkey with Mole that I found, I have yet to try it (so take with a grain of salt), but seems pretty good:

2 oz. dried mulato chiles
1 oz. dried ancho chiles
1 oz. dried pasilla chiles
1 (3-4-lb.) whole chicken, cut into 8 pieces
2 cloves garlic, peeled
½ small plum tomato, cored
½ medium tomatillo, husks removed, rinsed
¼ small white onion, peeled
2 tbsp. unsalted butter
½ tsp. whole cloves
½ tsp. whole allspice berries
¼ tsp. coriander seeds
¼ tsp. whole black peppercorns
¼ tsp. anise seeds
½ stick cinnamon, preferably canela (available at ranchogordo.com)
¼ ripe plantain or banana, peeled and finely chopped
½ small corn tortilla, roughly chopped
3 tbsp. whole almonds
1 ½ tbsp. sesame seeds, plus more for garnish
2 tbsp. raisins
¼ stale bolillo (see Mexico's Daily Breads) or 1 slice white sandwich bread, toasted and crumbled
1 tbsp. lard or canola oil
2 oz. Mexican chocolate, such as Ibarra, roughly chopped
1 tbsp. finely chopped piloncillo (available at mexgrocer.com) or packed light brown sugar
2 tsp. kosher salt

1. Heat a 12" skillet over medium-high heat. Working in batches, add mulato, ancho, and pasilla chiles, and cook, turning once, until toasted, about 2 minutes. Transfer all chiles to a large bowl; pour over 5 cups boiling water and let sit until chiles are soft, about 30 minutes. Drain, reserving soaking liquid, and remove stems and seeds from chiles, reserving 1 tsp. seeds from chiles. Set seeds aside, and transfer chiles to a food processor; add 1 cup soaking liquid, and process until smooth. Set chile purée and remaining soaking liquid aside. Bring chicken and 8 cups water to a boil in a 4-qt. saucepan over high heat, reduce heat to medium-low, and cook until tender, about 45 minutes. Drain; set aside.

2. Meanwhile, arrange an oven rack 4" from broiler element, and heat broiler to high. Place garlic, tomato, tomatillo, and onion on a foil-lined baking sheet, and broil, turning as needed, until all vegetables are charred all over, about 15 minutes. Transfer vegetables to food processor, and process until smooth; set vegetable purée aside.

3. Heat butter in a 4-qt. saucepan over medium-high heat. Add reserved chile seeds, cloves, allspice, coriander, peppercorns, anise seeds, and canela, and cook, stirring constantly, until lightly toasted and fragrant, about 6 minutes. Add plantain, and cook, stirring, until lightly browned, about 12 minutes. Add tortilla, and cook, stirring, until lightly toasted, about 6 minutes. Add almonds and sesame seeds, and cook, stirring, until lightly toasted, about 8 minutes. Add reserved chile purée and vegetable purée, along with raisins and bread, and bring to a boil; reduce heat to medium-low, and cook until all ingredients are softened, about 15 minutes. Remove from the heat, and transfer mole to blender along with remaining soaking liquid; purée until very smooth, at least 4 minutes.

4. Return saucepan to medium-high heat, and add lard. When hot, add mole and fry, whisking constantly, until slightly thickened, about 5 minutes. Add chocolate, piloncillo, and salt, and cook until chocolate and sugar dissolve and sauce is smooth, about 10 minutes. Arrange chicken on a platter, liberally cover with the sauce, and sprinkle with sesame seeds; serve with red rice (a variety of rice made in Mexico), if you like.
 
2012-11-15 10:58:20 PM

GBmanNC: I need to make a dessert this year, anyone have any good recipes that someone functionally retarded in the kitchen can do?


Jello no bake cheesecake, late harvest riesling, 375ml bottle from freezer. Disturbingly good and simple. And cheeep.
 
2012-11-15 11:10:57 PM
After the article that showed up recently about canned pumpkin actually being butternut squash recently, I have been thinking about making a butternut squash pie from scratch. Anyone ever done this? Am I about to piss off some guests?
 
2012-11-15 11:17:59 PM

SkerriNinja: I've got 2 bags of whole cranberries. Anyone have a good recipe other than sauce? I'd like to try something new.

Also, I always make crab dip for an appetizer. It generally keeps people from picking at the turkey and satiates my husband's Old Bay fix.


Cranberry Chutney

/yes, yes, my blog sucks
//It's great alone, on meats, or on crackers
 
2012-11-15 11:20:18 PM
Gonna spend Thanksgiving with my mom in South Louisiana. It's gonna be a Meat-Eaters AND Vegan thanksgiving.

Mom is gonna make:
-Turkey
-Crawfish Stuffing
-Green Bean Casserole
-Pecan Pie

I'm gonna make:
Seitan Cutlets
1/2 pound russet potatoes, peeled and quartered
1 cup vital wheat gluten flour
1 tablespoon chickpea flour or all-purpose flour
2 tablespoons Seitan Seasoning (below)
1/3 cup low-sodium tamari or soy sauce
1/2 teaspoon vegan Worcestershire sauce
1/3 cup plus 2 tablespoons water
3/4 cup drained freshly cooked or rinsed canned white beans (cannellini, navy, etc.)
To make Seitan Cutlets: Divide the dough into six portions. Flatten the portions on a cutting board with a rolling pin or your hand until they are an oblong shape, 3 to 4 inches long, 2 to 3 inches wide, and 4 inch thick. Place a cutlet on a 12-by-12-inch square of foil. Leaving some space for expansion, loosely fold the sides of the foil over the dough, forming a flat packet. There is no need to twist or seal the ends of the foil. Repeat until you have six foil packets. Place one packet on top of another one, and repeat until you have three stacks of two packets. Take each stack and wrap the two packets together in another piece of foil, again leaving space for expansion, but this time crimp the edges of the foil together to seal the packets. So now you have three packets containing two cutlets each. Using a steamer basket, steam the cutlets for 1 hour, then remove and let cool to room temperature.

Wasabi Mashed Potatoes
Wasabi Mashed Potatoes

1 Tbs. wasabi powder
⅓ to ½ cup plain soy milk, warmed
1 ½ Tbs. toasted sesame oil
Quarter potatoes and place in large saucepan with enough cold water to cover, and bring to a boil. Continue boiling until potatoes are tender when pierced with a fork, about 20 minutes.
In small bowl, combine wasabi powder and 2 Tbs. water to make a thick paste.
Drain potatoes, and mash. Stir in wasabi paste, soy milk, oil and salt to taste, mixing until smooth. Serve hot.

Broccoli and Vegan Cheese
Pumpkin Pie

So yeah, everyone will be happy with the food despite the differences :)
 
2012-11-15 11:21:47 PM

Conthan: After the article that showed up recently about canned pumpkin actually being butternut squash recently, I have been thinking about making a butternut squash pie from scratch. Anyone ever done this? Am I about to piss off some guests?


They probably wont notice. I like sweet potato pie and even bean pie as much.
 
2012-11-15 11:23:31 PM

mafiageek1980: Crawfish Stuffing


nom.

nobody else in my family would eat it. I would be having crawfish all the time.
 
2012-11-15 11:36:23 PM
i gotta see if I can find a way to make a teeny Thanksgiving meal just for myself that still provides me the chance of leftovers. The best bit.
 
2012-11-15 11:37:54 PM

soosh: mafiageek1980: Crawfish Stuffing

nom.

nobody else in my family would eat it. I would be having crawfish all the time.


Oh I'm gonna have some too. All I will do is just pluck the crawfish out :)
 
2012-11-15 11:41:10 PM

GBmanNC: I need to make a dessert this year, anyone have any good recipes that someone functionally retarded in the kitchen can do?


Here is another easy one too make. Hard to mess up.

Libby's Pumpkin Pie Mix
 
2012-11-15 11:43:57 PM

Damili: GBmanNC: I need to make a dessert this year, anyone have any good recipes that someone functionally retarded in the kitchen can do?

Here is another easy one too make. Hard to mess up.

Libby's Pumpkin Pie Mix


Here is the actual recipe.
 
2012-11-15 11:59:28 PM

buckler: i gotta see if I can find a way to make a teeny Thanksgiving meal just for myself that still provides me the chance of leftovers. The best bit.


A package of turkey legs, a box of stove- top with add-ins, a baked sweet potato, a can of cranberry sauce, a small tube of popinfresh rolls. You could go nuts and throw a can of cream of mushroom soup into a can of green beans. Throw it all in the oven as needed and eat for days.
 
2012-11-16 12:15:47 AM

Purelilac: buckler: i gotta see if I can find a way to make a teeny Thanksgiving meal just for myself that still provides me the chance of leftovers. The best bit.

A package of turkey legs, a box of stove- top with add-ins, a baked sweet potato, a can of cranberry sauce, a small tube of popinfresh rolls. You could go nuts and throw a can of cream of mushroom soup into a can of green beans. Throw it all in the oven as needed and eat for days.


I have to say it was a serious comment, but that I never expected a serious response. I do prefer white meat, though.
 
2012-11-16 12:20:00 AM

GBmanNC: I need to make a dessert this year, anyone have any good recipes that someone functionally retarded in the kitchen can do?


Vanilla Poached Pears

Ingredients
1 (750-ml) bottle white wine, Riesling or Viognier
1 cup water
5 ounces vanilla sugar, approximately 3/4 cup
1 whole vanilla bean, split and scraped
4 firm Bartlett, Anjou or Bosc pears, peeled leaving the stem intact
Directions
Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.

Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.

Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.

Remove the pears from the refrigerator, spoon the sauce over the pears and serve.

I don't core the pears, and generally sprinkle with cardamom, serve with creme anglaise or whipped cream, and gingersnaps.

sphotos-a.xx.fbcdn.net
 
2012-11-16 12:20:23 AM
soosh: last year I did Alton Brown's brined turkey and it was definitely the best turkey I've ever made in 25 years of making them.

I've been doing this for years. Many people have told me it's the best turkey they've ever had.

scubamage:
Hey folks. My fiance and I are hosting thanksgiving at our place this year, so i get to cook the turkey. She has fallen in love with a recipe involving brining the turkey for 3 days. I've never done this before. Anyone know any pros/cons of brining? Other than adding salt, what exactly does it accomplish?

Short answer: it makes the turkey moist and flavorful. Make sure it's in the brine for at least 18-24 hours, if you pull it out too soon it will be salty. But it doesn't need more than 24 hours.

Use Alton's recipe. He's a god.

Get one of those temperature probes that you leave in the meat that connects to a thermometer outside the oven. Put it in the thigh, set it for 165 and take the turkey out as soon as the alarm sounds. The major reason turkey is bad and dry is because it's over cooked. 

The only drawback to brining is that the pan dripping will be too salty for gravy. I buy gravy at whole food and add a little bit of pan drippings. If I make soup with the carcass, I use the de-fatted pan drippings in the soup. You can also roast a few plain pieces of turkey a few days ahead of time to get pan drippings.
 
2012-11-16 12:22:11 AM
I need help. Some of my guests are vegetarian and my veggie stuffing has been a little boring the past few years. Suggestions?

And is there anything I can do to liven up tofurkey?
 
2012-11-16 12:24:35 AM
Family and friends are really the point, but I do like the food, which I never made for any other occasion. I do miss smoking the turkey, making the stuffing, roasting the sweet potatoes and grilling the veggies.
 
2012-11-16 12:25:19 AM

Purelilac: a can of cranberry sauce


if you buy a bag of cranberries and just heat them in a pot with a little water till they burst and get mushy, you will find out what cranberry sauce is supposed to taste like. Can add some cut up fresh apple chunks near the end of the cooking time.
 
2012-11-16 12:28:37 AM

buckler: Purelilac: buckler: i gotta see if I can find a way to make a teeny Thanksgiving meal just for myself that still provides me the chance of leftovers. The best bit.

A package of turkey legs, a box of stove- top with add-ins, a baked sweet potato, a can of cranberry sauce, a small tube of popinfresh rolls. You could go nuts and throw a can of cream of mushroom soup into a can of green beans. Throw it all in the oven as needed and eat for days.

I have to say it was a serious comment, but that I never expected a serious response. I do prefer white meat, though.


Then ask the deli person at the grocery store to cut you off a 1 lb slab of the roasted turkey breast there. Since youre so farking picky all of a sudden, you can buy a jar of turkey gravy while youre at it.
 
2012-11-16 12:28:57 AM

WeenerGord: Purelilac: a can of cranberry sauce

if you buy a bag of cranberries and just heat them in a pot with a little water till they burst and get mushy, you will find out what cranberry sauce is supposed to taste like. Can add some cut up fresh apple chunks near the end of the cooking time.


Aye. I like a cranberry chutney with a bit of apple.
 
2012-11-16 12:30:56 AM

Purelilac: Then ask the deli person at the grocery store to cut you off a 1 lb slab of the roasted turkey breast there. Since youre so farking picky all of a sudden, you can buy a jar of turkey gravy while youre at it.


That's the bit...I'm trying to make my picky scale down.
 
2012-11-16 12:36:15 AM
Guess I'll buy a 1/2 breast and maybe a couple legs, and go from there.
 
2012-11-16 12:38:07 AM

Phins: I need help. Some of my guests are vegetarian and my veggie stuffing has been a little boring the past few years. Suggestions?

And is there anything I can do to liven up tofurkey?


I've made acorn squash stuffed with wild rice, cornbread, cranberries, and pistachios for vegetarians. Add in some sage, some thyme, oregano, etc. goat cheese mixed in is nice, too.
 
2012-11-16 12:38:14 AM
Cot a cranberry can, but the raw berries are cheap...maybe a can of biscuits, a couple sweet potatoes, a couple white potatoes, some stuffing...I like it all fresh.
 
2012-11-16 12:50:31 AM
I'm excited about Thanksgiving. I get to try deep fried turkey for the first time.
 
2012-11-16 12:56:38 AM
My mom and dad will be on a cruise ship in the Mediterranean for Thanksgiving, so I'm thinking I'll just have a non-stop hors d'oeuvres extravaganza all day while we watch parades and football instead of the customary turkey and fixings. My kid will be home from college for a few days--yay!
 
2012-11-16 12:58:49 AM

Bathia_Mapes: I'm excited about Thanksgiving. I get to try deep fried turkey for the first time.


I've been underwhelmed when I've had it. And I'm a huge fan of fried chicken. Just eh.
 
2012-11-16 12:59:11 AM

Bathia_Mapes: I'm excited about Thanksgiving. I get to try deep fried turkey for the first time.


It's really, really good. Trust me.
 
2012-11-16 01:09:05 AM
My planned menu:
Italian Sausage Stuffing ("no in the bird"; I also squirt on the bird's face)
Brussels sprouts with bacon and mustard vinaigrette
Baked sweet potatoes with way too much brown sugar and butter and also marshmallows just in case there wasn't enough sugar (wife's childhood fave)
Green bean casserole (required, isn't it?)
Oh yeah: a turkey (maybe)

Next morning we fry the stuffing in approximately 4 lbs of butter and serve with fried eggs (over easy, of course).
 
2012-11-16 01:11:36 AM
Eff that marshmallow crap, I'm going for the Holiday Magic Yams!

Holiday Magic Yams
Ingredients
1 (16 oz.) can of peaches
1 tablespoon of cornstarch
⅔ cup of brown sugar
1 (8 oz.) can of whole cranberry sauce
½ teaspoon of butter
½ teaspoon of cinnamon
2 (17 oz.) cans of yams, drained

Details
Serves: 8

Method
Drain peaches and reserve juice. Put cornstarch in ¼ cup of peach juice and set aside. Heat reserved peach juice and sugar, cranberry sauce, cinnamon and butter; when butter is melted add cornstarch, mix and cook, stir over medium until it thickens - put yams in dish, put peaches around yams. Bake at 350 degrees for 20 minutes.
 
2012-11-16 01:15:17 AM

soosh: Bathia_Mapes: I'm excited about Thanksgiving. I get to try deep fried turkey for the first time.

I've been underwhelmed when I've had it. And I'm a huge fan of fried chicken. Just eh.


I'm willing to give it a try. My contribution to Thanksgiving dinner will be a homemade chocolate cake. It's so rich that adding frosting would be just too much.
 
2012-11-16 01:15:51 AM

buckler: Bathia_Mapes: I'm excited about Thanksgiving. I get to try deep fried turkey for the first time.

It's really, really good. Trust me.


That's what I've been told.
 
2012-11-16 01:33:40 AM

Bathia_Mapes: buckler: Bathia_Mapes: I'm excited about Thanksgiving. I get to try deep fried turkey for the first time.

It's really, really good. Trust me.

That's what I've been told.


If you're gonna have a hand in the preparation at all, don't skimp on the seasoning. A couple cups of a homemade cajun butter mixture injected literally everywhere you can find a place for it (on the turkey, that is) will not go amiss, and will be even better if you top it off by liberally dry rubbing with ... well, whatever sounds good to you. You don't need the store-bought mixes really. Last time I deep fried turkeys, we did a store-bought rub for one and I just threw a bunch of vaguely cajun-y spices together for the second and there turned out being very little difference in taste. I've never had brined turkey, which seems all the rage this year, so I can't compare. But I can tell you that the deep frying makes by far the best turkey I've ever had.
 
2012-11-16 02:05:01 AM
Here in Oakland the circle and I are too lazy/busy to cook this year so we're picking up Thanksgiving dinner from all the immigrant eateries that don't close on Thanksgiving. We're looking at pork buns, carnitas, barbacoa, pekin duck, and lots of pies.

Original plan was to hit the dim sum restaurant next to Trader Vic's then get wasted at said Trader Vic's. We may have selected the inferior option.
 
2012-11-16 02:20:34 AM

rufus1001: Bathia_Mapes: buckler: Bathia_Mapes: I'm excited about Thanksgiving. I get to try deep fried turkey for the first time.

It's really, really good. Trust me.

That's what I've been told.

If you're gonna have a hand in the preparation at all, don't skimp on the seasoning. A couple cups of a homemade cajun butter mixture injected literally everywhere you can find a place for it (on the turkey, that is) will not go amiss, and will be even better if you top it off by liberally dry rubbing with ... well, whatever sounds good to you. You don't need the store-bought mixes really. Last time I deep fried turkeys, we did a store-bought rub for one and I just threw a bunch of vaguely cajun-y spices together for the second and there turned out being very little difference in taste. I've never had brined turkey, which seems all the rage this year, so I can't compare. But I can tell you that the deep frying makes by far the best turkey I've ever had.


I won't be involved at all, except for the eating part. Our host (we're having Thanksgiving dinner at a friend's house) will be deep frying the turkey. This is his 6th Thanksgiving deep frying turkeys and he cooks them for Christmas too.
 
2012-11-16 02:22:56 AM

Phins: I need help. Some of my guests are vegetarian and my veggie stuffing has been a little boring the past few years. Suggestions?

And is there anything I can do to liven up tofurkey?


I say take some sriracha and mix it with cranberry to use as condiment. Sriracha will go on ANYTHING, lol! One of the farkers earlier suggested adding spices such as Thyme to the stuffing and I agree: Thyme is one of the best spices out there!
 
2012-11-16 03:09:04 AM
Why do you people ruin your stuffing/dressing with crap like oysters and crawfish?
 
2012-11-16 03:15:37 AM

Pokey.Clyde: Why do you people ruin your stuffing/dressing with crap like oysters and crawfish?


Ruin? Hell, it makes it better!
 
2012-11-16 03:28:51 AM

Pokey.Clyde: Why do you people ruin your stuffing/dressing with crap like oysters and crawfish?


It's a Southern thing. I chop them so fine they just add a creamy, briny touch. I've never had a complaint, and get a request every year.
 
2012-11-16 04:05:32 AM

GBmanNC: I need to make a dessert this year, anyone have any good recipes that someone functionally retarded in the kitchen can do?


A few years ago, I made a Caramel Apple Pie and it went over pretty well. It may seem a bit difficult, but it was my first pie, and it turned out pretty tastey
 
2012-11-16 04:35:12 AM

Pokey.Clyde: Why do you people ruin your stuffing/dressing with crap like oysters and crawfish?


Oysters don't belong in stuffing, but crawfish... mm.
 
2012-11-16 06:36:37 AM
This may sound white trash but my mom buys sliced turkey at the deli, wraps them up in stuffing and pops them in the oven.

That's been our turkey since I first suggested it as a kid. None of us truly like turkey and my mom cooks everything else except that.

/everyone knocks it
//then they try it
 
2012-11-16 07:33:17 AM
Man, glad I saw this thread, it reminded me to take the turkey out of the freezer. Fark, is there anything it can't do?
 
2012-11-16 08:11:03 AM

Purelilac: buckler: Purelilac: buckler: i gotta see if I can find a way to make a teeny Thanksgiving meal just for myself that still provides me the chance of leftovers. The best bit.

A package of turkey legs, a box of stove- top with add-ins, a baked sweet potato, a can of cranberry sauce, a small tube of popinfresh rolls. You could go nuts and throw a can of cream of mushroom soup into a can of green beans. Throw it all in the oven as needed and eat for days.

I have to say it was a serious comment, but that I never expected a serious response. I do prefer white meat, though.

Then ask the deli person at the grocery store to cut you off a 1 lb slab of the roasted turkey breast there. Since youre so farking picky all of a sudden, you can buy a jar of turkey gravy while youre at it.


"Since youre so farming picky all of a sudden"

Bwahahaha! Just like home!
 
2012-11-16 08:48:53 AM

soosh: last year I did Alton Brown's brined turkey and it was definitely the best turkey I've ever made in 25 years of making them.


I use a different brine, myself. It's simpler, yet very tasty:

About a half cup of unflavored (Canola or vegetable) oil
Thyme
Rosemary
Sage (I am reasonably certain it's sage. If anyone wants, I'll be happy to double check tonight, after work)
Bay leaves (about 1 per 10 pounds)
Salt
Pepper
Lemon zest (one whole lemon's worth. Save the lemon.)
One Onion cut into quarters
Two Celery stalks cut in half

Put the turkey in a large pot. Put everything on the turkey to taste, but it's going to be about one to two tablespoons of all the spices. Add water to cover the turkey. Let it sit for a couple of days.

To cook:

350 degrees. Cut the lemon in half and put it in the turkey. Add a new quartered onion and two new stalks of celery around the turkey. Add 1/4 cup of white wine. I like to add some of the brine water as well to help it stay moist. Cook the bird breast side down for 45 minutes. Then cook for 15 to 20 minutes a pound. The only problem with this method is that the bird doesn't get crispy brown, but the hot water helps to cook the little bit of fat off. If you want your bird to be brown, take it out of the brine for the last 45 minutes and kick the temp up to 450.

Gravy:

Cook the entrails in 2 tablespoons of butter until fully cooked.
throw away the organs and add 1/4 cup of flour
Add the juices from the turkey slowly

I am very critical of anything that I cook, and I am so satisfied with how all of this has worked out that I have no interest in experimenting for the next few years at least.
 
2012-11-16 08:53:50 AM

buckler: Purelilac: buckler: i gotta see if I can find a way to make a teeny Thanksgiving meal just for myself that still provides me the chance of leftovers. The best bit.

A package of turkey legs, a box of stove- top with add-ins, a baked sweet potato, a can of cranberry sauce, a small tube of popinfresh rolls. You could go nuts and throw a can of cream of mushroom soup into a can of green beans. Throw it all in the oven as needed and eat for days.

I have to say it was a serious comment, but that I never expected a serious response. I do prefer white meat, though.


I'm going with a turkey roast (white and dark meat, but they have all-white too), gravy made from drippings and the packet that comes with the roast (pretty good), stuffing and mashed potatoes that I made previously and froze, brown-and-serve rolls (rare treat for me), the can-of-mushroom-soup-in-can-of-green-beans-with-bacon, and a pumpkin pie from the store with whipped cream for dessert.
 
2012-11-16 08:56:15 AM
Best cranberry recipe I've ever tasted. This makes a ridiculous huge amount. I usually cut it in half.

Zehnder's cranberry relish

1 lb. apples
1 lb. cranberries
2 cups sugar
2 whole Navel oranges, peel on

1. Wash and core the apples, leaving the skin intact.
2. Freeze the cranberries solid.
3. In a food processor, add half frozen cranberries and half apples and turn to chop speed so that the pieces are about a 1/4" square.
4. Chop the entire pound of apples/ cranberries and place in large mixing bowl and add sugar. Chop the peel-on whole navel oranges to the same consistency and mix into the apples/ cranberries/ sugar.
5. Refrigerate and let set 1 hour before serving.
 
2012-11-16 09:01:27 AM
I should have mentioned to turn the bird over after the first 45 minutes.
 
2012-11-16 09:02:30 AM
going to my brother in law's for thanksgiving.

Of course, he and my wife does not get along.

I'm making America's Test Kitchen's "Bread Stuffing with sausage and Dried Cherries.

Two pounds of chicken wings can be substituted for the turkey wings. If using chicken wings, separate them into 2 sections (it's not necessary to separate the tips) and poke each segment 4 or 5 times. Also, increase the amount of broth to 3 cups, reduce the amount of butter to 2 tablespoons, and cook the stuffing for only 60 minutes (the wings should register over 175 degrees at the end of cooking). Use the meat from the cooked wings to make salad or soup.
Ingredients

* 2pounds hearty white sandwich bread (20 to 22 slices), cut into 1/2-inch cubes (about 16 cups)
* 3pounds turkey wings, divided at joints (see photo) (see note)
* 2teaspoons vegetable oil
* 1pound bulk pork sausage
* 4tablespoons (1/2 stick) unsalted butter, plus extra for baking dish
* 1 large onion, chopped fine (about 1 1/2 cups)
* 3 celery ribs, chopped fine (about 1 1/2 cups)
* 2teaspoons table salt
* 2tablespoons minced fresh thyme leaves
* 2tablespoons minced fresh sage leaves
* 1teaspoon ground black pepper
* 2 1/2cups low-sodium chicken broth
* 3 large eggs
* 1cup dried cherries
* 1cup pecan halves, toasted and chopped fine

Instructions

*

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. Spread bread cubes in even layer on 2 rimmed baking sheets. Bake until edges have dried but centers are slightly moist (cubes should yield to pressure), 45 to 60 minutes, stirring several times during baking. (Bread can be toasted up to 1 day in advance.) Transfer to large bowl and increase oven temperature to 375 degrees.
*

2. Use tip of paring knife to poke 10 to 15 holes in each wing segment. Heat oil in 12-inch skillet over medium-high heat until it begins to shimmer. Add wings in single layer and cook until golden brown, 4 to 6 minutes. Flip wings and continue to cook until golden brown on second side, 4 to 6 minutes longer. Transfer wings to medium bowl and set aside.
*

3. Return skillet to medium-high heat and add sausage; cook, breaking sausage into ½-inch pieces with wooden spoon, until browned, 5 to 7 minutes. Transfer sausage to paper towel-lined plate, leaving rendered fat in skillet.
*

4. Heat butter with rendered fat in skillet over medium heat. When foaming subsides, add onion, celery, and ½ teaspoon salt. Cook, stirring occasionally, until vegetables are softened but not browned, 7 to 9 minutes. Add thyme, sage, and pepper; cook until fragrant, about 30 seconds. Add 1 cup broth and bring to simmer, using wooden spoon to scrape browned bits from bottom of pan. Add vegetable mixture to bowl with dried bread and toss to combine.
*

5. Grease 13 by 9-inch baking dish with butter. In medium bowl, whisk eggs, remaining 1½ cups broth, remaining 1½ teaspoons salt, and any accumulated juices from wings until combined. Add egg/broth mixture, cherries, pecans, and sausage to bread mixture and gently toss to combine; transfer to greased baking dish. Arrange wings on top of stuffing, cover tightly with aluminum foil, and place baking dish on rimmed baking sheet.
*

6. Bake on lower-middle rack until thickest part of wings registers 175 degrees on instant-read thermometer, 60 to 75 minutes. Remove foil and transfer wings to dinner plate to reserve for another use. Using fork, gently fluff stuffing. Let rest 5 minutes before serving. 

Using turkey wings to make the stuffing moist is a great idea.
 
2012-11-16 09:04:51 AM

NobleHam: Senator Russell Sweet Potatoes:



3 cups mashed sweet potatoes
3/4 cup sugar
2 eggs
1/2 cup milk
1/2 stick butter
1 tsp vanilla

Mix and place in buttered dish. Bake 15 minutes at 350.

Heat:
1/3 cup brown sugar
1/3 cup flour
1/3 cup butter
1 cup chopped pecans

Spread over sweet potato mixture. bake at 350 for 30 minutes or longer. Serves 6 light eaters. I'd double it.

You can thank me later.


I've been making this exact same recipe for over 20 years and as far as my family is concerned, if I don't bring the sweet potatoes, it's not Thanksgiving.

//doubling the milk makes it too runny.
 
2012-11-16 09:42:15 AM
Second edit:

Also cook a quarter of a finely chopped onion with the entrails of the turkey.
 
2012-11-16 10:31:04 AM
I want to get a fresh (rather than frozen) turkey this year. My instincts say the fresh will be not as fresh, as I would suspect the frozen ones are frozen right after they are killed. Any input in appreciated.
 
2012-11-16 11:03:43 AM

sandi_fish: I want to get a fresh (rather than frozen) turkey this year. My instincts say the fresh will be not as fresh, as I would suspect the frozen ones are frozen right after they are killed. Any input in appreciated.


There can be a difference in taste but it's not because they're frozen or fresh.It's because of what they have been eating. So if you get a fresh bird from a reputable place it will have a good flavor. I don't know what is like where you are but around here you have to order a fresh bird well in advance of the holiday and then pick it up when you need it. It's almost impossible to just walk in a get a fresh bird at this time of year.
 
2012-11-16 11:23:15 AM

gremlin1: st walk in a g


Thanks, I meant fresh, as in not frozen yet. I will ask my grocer which is better. I might just stick with what I know.....
 
2012-11-16 11:52:02 AM
My mother and I make the Thanksgiving meal for about 20 or so family members. We always make several dished that nobody else but us (and oddly, a 6-year-old niece) likes: Oyster dressing, Giblet gravy, Mincemeat pie and others. We eat like kings and everybody else gets basic turkey and green bean casserole. Hah!
 
2012-11-16 12:23:31 PM

SkerriNinja: I've got 2 bags of whole cranberries. Anyone have a good recipe other than sauce? I'd like to try something new.


My sister makes baked breadcube stuffing with whole cranberries in it. Yum.

The other thing I really like is french cut green beans simmered with a few slices of BACON.
 
2012-11-16 12:56:04 PM
We've been deep frying our Thanksgiving turkeys for 5 or 6 years now and started brining them after the first or second year we switched to frying. It truly makes all the difference in the world! They turn out way more moist and like other farkers have said do not be afraid of seasoning!
 
2012-11-16 01:06:05 PM

luckcat: GBmanNC: I need to make a dessert this year, anyone have any good recipes that someone functionally retarded in the kitchen can do?

Vanilla Poached Pears

Ingredients
1 (750-ml) bottle white wine, Riesling or Viognier
1 cup water
5 ounces vanilla sugar, approximately 3/4 cup
1 whole vanilla bean, split and scraped
4 firm Bartlett, Anjou or Bosc pears, peeled leaving the stem intact
Directions
Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.

Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.

Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.

Remove the pears from the refrigerator, spoon the sauce over the pears and serve.

I don't core the pears, and generally sprinkle with cardamom, serve with creme anglaise or whipped cream, and gingersnaps.

[sphotos-a.xx.fbcdn.net image 612x612]


Oh I'm making that. Thank you.
 
2012-11-16 02:03:21 PM

bmfderek: Self Defecating Humor: I've been doing AB's brined turkey for a few years now, but I'm thinking of doing a smoked turkey this year. The gravy will be a bit of a challenge, but I think a few extra parts should be good for a stock.

Like I posted above, brine the bird, and smoke it also. Catch the drippings with an aluminum pan-the gravy is great.


I don't know about the brining. In all honesty, I've never brined a bird (never needed to). Never failed to have a juicy bird the way we smoke it.

Just never understood the compulsion to saturate meat with salt. But then, different strokes for different folks.
 
2012-11-16 02:15:28 PM

gingerjet: Making a cornish hen, drinking whiskey, and playing Halo.

/first week in four months that I finally have a few days to myself


Who are you and what are you doing here?!

/Had that down to 'whiskey'. I only have rum...
 
2012-11-16 02:29:21 PM
My Brine:

Same as AB's but I add a few stems of Green onion, a whole orange halved and squeezed, a whole lemon halved and squeezed, Fresh whole sprigs of sage and rosemary, and a few whole cloves.

When I cook the turkey, in the cavity I throw a few stems of green onion, a half an orange, half a lemon, sprigs of fresh sage and rosemary.
 
2012-11-16 07:11:42 PM

themeaningoflifeisnot: Day after Thanksgiving turkey and bleu cheese sandwiches.



That sounds good. Do you use salad dressing or actual cheese?
 
2012-11-16 10:27:16 PM
Being a college student with grad school applications to work on/seriously sadistic professors, I got to plead out of the annual trek to BFE Wyoming where the yearly "who's better at being passive-aggressive" competition takes place. While I'm going to be swamped with homework, at least I'm well out of the blast radius of my mom and her mom, who get along like wet cats in a sack, as well as my grandma's rat from hell Chihuaha. I'm having Thanksgiving with my partners, thegreenintern and Mrs. Intern, and I've volunteered to cook, too (though having been raised in a family where food = love and also competition, I feel like this is a shamefully sparse spread)

1. Turkey drumsticks (none of us like white meat, so fark it - we'll roast drumsticks in the oven)
2. Stuffing with mushrooms and water chestnuts
3. Pecan pie.
4. Proper cranberry sauce (as in, can still see the can rings)
5. Beer - nice, good beer.
6. Pumpkin bread (the kind that has had several authors rejoice in ecstasy when I bring it to cons)

\I will miss the yearly fight over which cranberry sauce is best
\\ Will not miss spending hours cooking/washing dishes while the men lounged
 
2012-11-17 05:57:41 AM

bmfderek: Self Defecating Humor: I've been doing AB's brined turkey for a few years now, but I'm thinking of doing a smoked turkey this year. The gravy will be a bit of a challenge, but I think a few extra parts should be good for a stock.

Like I posted above, brine the bird, and smoke it also. Catch the drippings with an aluminum pan-the gravy is great.


Last year was the first year I ever cooked a turkey. My MIL had to take a last minute trip so I did the AB recipe and everyone said it was the best they ever had. I did also started with a better bird than the usually butterball or store brand so that helped too. I ordered a pasture raised heritage this year. It's probably still walking around right now. Anyway I was thinking about smoking it but was concerned about it drying out, even with the brine. Any suggestions? My first thought was to start it in the 500 degree oven alla AB and moving it to the smoker.
 
2012-11-17 09:10:28 AM

gremlin1: Thanksgiving dinner with my family

waldorf salad
turkey
stuffing
green bean casserole
sweet potatoes in butter, brown sugar and orange juice
mashed potatoes
lots of gravy
cranberry goop from a can
pumpkin pie (cuz you have to)
cherry pie (cuz I like it)
homemade ice cream 

Followed by a nap


Please people, start making fresh cranberry sauce. The difficulty level is about the same as boiling eggs. It's just water, sugar, and cranberries. You add the cranberries, water, and sugar to a pan, bring it to a boil, reduce the heat a little bit, and then let it cook for a few minutes until the cranberries start popping open. After it cools a bit I add a can of drained mandarin oranges and it's farking delicious. People think you know voodoo or some shiat if you make this. I have no idea why since it's the easiest part to make of the whole meal. I always make it the day before since it just improves the longer you let it sit together.
 
2012-11-17 09:21:45 AM

SkerriNinja: I've got 2 bags of whole cranberries. Anyone have a good recipe other than sauce? I'd like to try something new.

Also, I always make crab dip for an appetizer. It generally keeps people from picking at the turkey and satiates my husband's Old Bay fix.


You can add some allspice or cinnamon, saute some diced apple with butter and brown sugar and add that at the end, add some toasted walnuts or orange zest, etc.

Pretty much anything that sounds good to you will work.
 
2012-11-17 09:40:35 AM

NobleHam: Senator Russell Sweet Potatoes:

[content0.tastebook.com image 480x320]

3 cups mashed sweet potatoes
3/4 cup sugar
2 eggs
1/2 cup milk
1/2 stick butter
1 tsp vanilla

Mix and place in buttered dish. Bake 15 minutes at 350.

Heat:
1/3 cup brown sugar
1/3 cup flour
1/3 cup butter
1 cup chopped pecans

Spread over sweet potato mixture. bake at 350 for 30 minutes or longer. Serves 6 light eaters. I'd double it.

You can thank me later.


That sounds really delicious.

For anyone looking for a sweet potato dish with a spicy spin try out this recipe-

I have made it several times and it IS really excellent.

Spicy Roasted Sweet Potatoes With Orange & Honey By evelyn/athens

Cook Time:
1 hrs 5 mins
55 mins

3 tablespoons unsalted butter, more for the pan
3 tablespoons honey
1/4 cup orange juice
1/4 teaspoon cayenne
1/4 teaspoon cumin
1/4 teaspoon smoked paprika (regular is fine if you don't have smoked)
4 medium sweet potatoes, preferably the same size and shape, peeled, halved crosswise, and quartered lengthwise (2 lb. total)
kosher salt fresh ground black pepper Directions:
1
Heat the oven to 400°F Lightly butter a large Pyrex or ceramic baking dish that can hold the sweet potato wedges in one layer.
2
In a small saucepan, melt the butter. Whisk in the honey, orange juice, and spices. Put the sweet potatoes in the buttered baking dish, add the honey mixture, and toss the pieces well to coat them thoroughly. Arrange the sweet potatoes in a single layer; sprinkle with salt and pepper.
3
Roast until the potatoes are browned and tender and the juices are bubbly and thickened, 45 to 55 minutes. To ensure even roasting, stir and baste several times with the pan juices, doing so more frequently toward the end of roasting. Serve at once.

I can't recommend this recipe enough. It is absolutely spectacular.
 
2012-11-17 10:19:33 AM

Mr.Poops: Best mashed potato recipe ever:

5 Pound bag of potatoes
1 stick Unsalted Butter
1 pint Heavy Cream
1 clove fresh garlic, finely minced
Fresh ground black pepper
Sea Salt

Put your fully peeled potatoes in a large stock pot, fill with water. Put a GENEROUS palm ful of salt in the water. Boil until finished. Melt your butter on a stove pan or in the microwave, whisk in cream. Pour cream mixture over drained potatoes, mash. Add your minced garlic, add pepper or more salt if desired.


I also roast an entire head of garlic in the oven while the turkey is cooking. Peel most of the "paper" off of the garlic, set it in the middle of a 10"X10" piece of foil, drizzle it with olive oil and roll the foil up into a ball, and then roast it for about 30-45 minutes. You'll know when it's done because the aroma of roasted garlic will start to permeate the entire house (yummy smell, not bad smell). Take it out of the oven and let it cool for a few minutes and then the roasted garlic will squeeze out of each clove very easily. I mash the roasted garlic into the mashed potatoes and it is wicked delicious.
 
2012-11-17 10:28:03 AM

WhoopAssWayne: Just remember atheist liberal scum, Thanksgiving is fundamentally a religious holiday. You are giving thanks to God - that's the point. Best for you pre-adults going through your atheist liberal stage to avoid it altogether.

President Abraham Lincoln proclaimed a national day of "Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens," - wikipedia


Fark off you jack@ss.
 
2012-11-17 11:22:49 PM
Aussie version of your Thanksgiving dishes

Roast leg of lamb with rosemary and garlic
BBQ King prawns with chili sauce

Mashed potato with butter, milk salt and pepper
Steamed green beans with a sprinkle of salt and pepper
Mashed sweet potato with salt and farking pepper ( no farking sugar it's not bloody dessert yet )
Cranberry sauce made in a bloody saucepan not from a can, and still tart not sweet!
Gravy made in the dish
Green garden salad with lettuce, rocket, tomatoes, capsicum and onion
Mantova bread rolls ( little rolls with a twist )

Pavlova with passion fruit and strawberries
Ice cream, cream and apple pie
 
2012-11-18 09:28:42 AM
White Castle Turkey Stuffing

10 White Castle hamburgers, no pickles
1 1/2 cups celery, diced
1 1/4 tsp. ground thyme
1 1/2 tsp. ground sage
3/4 tsp. coarsely ground black pepper
1/4 cup chicken broth

In a large mixing bowl, tear the burgers into pieces and add diced celery and seasonings. Toss and add chicken broth. Toss well. Stuff cavity of turkey just before roasting.

Makes about 9 cups (enough for a 10- to 12-pound turkey). Note: Allow 1 hamburger for each pound of turkey, which will be the equivalent of 3/4 cup of stuffing per pound.
 
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