Thanksgiving Dinner Ideas

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Over in the US Thanksgiving is less than a week away, and any holiday where it’s acceptable to overeat and fall asleep on the couch for an afternoon nap is pretty high on my list. Personally I love to cook and we usually have 8 to 10 people come over, although one year I cooked for 16.

I tried a dry rub and bar-b-queuing the turkey one year. It tasted good but having anything finish at a predetermined time using hardwood charcoal is pretty challenging. The past few years I’ve been brining the turkey, which keeps it moist and flavorful. For those you not acquainted with brining, basically you soak the turkey for a few hours in salty broth water. The salt and broth seep into the turkey through osmosis giving it extra flavor. It also defrosts the bird cutting down on cooking time. If you’re looking to try it here’s a good turkey brine recipe to build from

So for those of you who cook what are some of your favorite thanksgiving dinner recipes, food ideas, or traditions? If you don’t cook what are some your favorite foods to eat at Thanksgiving?

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The Ritz

Traditional Thanksgiving Dinner at over $100 per person

They were running ads in our local newpaper.

Favorite Thanksgiving food...

Anything Mom cooks!

Homemade Spaetzle-style Noodles!

My wife cookes the turkey but I make and cook the noodles, an old German family recipe that my Grandmother and my Mom both made, and I can personally make better than any of my Aunts!

It's a real annual favorite (to much fuss to make more often) especially for first timers that never had such noodles, they tend to go a little nuts.

Good thing I make extra ;)

Stuff the Turkey

Try a goose...much nicer.
Beats eating sawdust anyday.

GrayWolf: you are good people..

I thought I was the only one who loved Thanksgiving because I GET to cook a lot of wonderful food.

Most people I know have difficulty with pie crust. It's too tough, too thick, and just generally awful. In my book, you'll know if the pie was really good if people eat the crust.

Therefore, I will post my easy to make pie crust. This is a 2 crust pie recipe (top and bottom) which, for pumpkin pies will make two 9" pies.

Mix together
2 cups flour
1 tsp salt

Mash in with a fork or pastry cutter:
2/3 cup + 2 T shortening

The shortening should look like peas when you can move to the next step.

When that is done, dump this onto a big sheet of waxed paper (big enough to roll out dough on).

Add 4 Tablespoons of water ONE TABLESPOON AT A TIME...YOU MAY NOT NEED ALL THE WATER..IT MAY NEED LESS DEPENDING ON HUMIDITY. Add ONLY enough water to make the mass stick together.

It should NOT look like a perfect ball of dough crust. If you do it that much, you'll make it tough. It should just hang together, but still look mostly like a pile.

Put another piece of waxed paper on top and roll out into a pie crust. When you're done, it should look like a nice sheet of rolled dough. Roll to about 1/8 inch thick. If it is too thick, it'll be tough (You may have to piece it together in the pan.)

The trick to good pie crust:

1. Use shortening, NOT oil.
2. Don't overmix the dough. This is why I put a pile on the waxed paper and actually mix the dough by rolling it out.
3. Roll out the pie crust to be no more than 1/8 inch thick. Any thicker and it's tough to eat and will separate from the pie.

Believe it or not my

Believe it or not my overbudget kitchen renovation is what started me down the SEO road. Now I'm sitting pretty with 6 burner thermador stovetop and double wall oven. Shortening is the key for pie crusts. However people see that tub of crisco and every low-fat or low-carb nueron in their brain short circuts.

I've got this 7 layer chocolate cake recipie, each of the seven layers is a completly different consistancy of chocolate, it's covered in the most gooey-decadant layer of ganache, and it's so rich mere mortals can only eat the thinest of slivers. It's so complicated it takes 2 days to make, so not something I make that often.

Prime Rib Roast Beats Turkey

Prime Rib Roast beats tasteless turkey any day! I will cook a turkey for sandwiches though (the leftovers are the best anyway) but you have the sandwich with stuffing, mayo and cranberry sauce! I have a wonderful sweet potato pie recipe and pumpkin is a must in our house. Thanksgiving is my favorite holiday - no big expectations, lots of food, an excuse to take a nap, and lasts only a day, so no big letdown.

I am an avid baker, and I use my mother-in-laws tried and true pie crust recipe that was her mother's recipe and over 100 years old, I'm sure. It uses lard and that _really_ puts the fat and cholesterol police into a tizzy! It does make a flavorful, flaky crust though.

The secret is **do not skimp on the lard** and as grnidone said, add the water 1 TBL at a time. As you get comfortable with a pie crust recipe, you adjust the amount of water to get the right texture (not too much or it'll be tough)- variables that affect your pie crust are room temp, flour used, humidity, temp of the water or lard. I go until I can get the mixture to hold together when I grab a handful - not too wet or a smooth ball. It just takes practice like anything...

single crust:
3 TBL lard
1 cup flour
3 TBL water (I use ice cold)
1/2 tsp salt

Double Crust:
5 TBL Lard
1 1/2 cups flour
5 TBL Water
1 tsp salt

Measure the flour, add the lard (I prefer refrigerated) and incorporate into flour using fork or pastry blender, until you get the pea sized pieces. Add ice cold water 1 TBL at a time. For beginners you can stick with the recipe as is, but again, you'll get the idea on what texture is best as you work with the dough over time, and adjust the water. I roll it out on a countertop lightly dusted with flour. If the consistency is right, it will roll out easily. If not, just work with it and patch the "cracks." It will still be flaky and taste good, maybe not as tender, but it's worth the effort!

Roxanne

By the way, I won a blue ribbon at the fair this year for my apple pie using this pie crust :^)

Order a TURDUCKEN today!

It's a turkey stuffed with a duck stuff with a chicken stuffed with other stuff

http://cajungrocer.com/

Another trick for good pie

Another trick for good pie crust is to never touch it with your hands, or at least no more than necessary. Makes it tough.

TURD........ what?

Just the first four letters are enough to put me right off the idea.

6 burner thermador stovetop

I swear to you, the one reason we got the house we got was because it had a gas line to the stove. I remember when we toured the house, I walked into the kitchen and started jumping up and down. So many newer houses don't even have a gas line to the stove...I just don't understand that.

Deep fried turkey

I know, it's a little scary at a glance. I had it at my inlaws. 'Dad', had gone out and killed this turkey himself (the final stroke with his hands, the story is quite hilarious, and gruesome at the same time).

Anyway, you just fill this turkey fryer with oil, wait for it to heat up. Chuck your turkey in, wait 45 minutes (this was a 15 pound turkey too) and voila!

It is the juiciest turkey I have ever had. No good for stuffing sadly, but it wasn't greasy at all.

Beyond that, every year, my dad makes stuffing, puts one extra ingredient in it, and makes everyone guess what it is.

>Beyond that, every year, my

>Beyond that, every year, my dad makes stuffing, puts one extra ingredient in it, and makes everyone guess what it is.

Your family might be different but nobody in mine would fall for that :)

>but it wasn't greasy at

>but it wasn't greasy at all.

The trick with deep fried foods is that the oil MUST be hot enough. Too cool and you get grease. (That's why you need to keep the grease clean...if it has too much stuff in it, it never gets hot enough.)

a good turkey recipe

For those of us who survive off takeout...

BAKED STUFFED TURKEY
16-20 lb. baking turkey
1 cup melted butter
1 cup stuffing (Pepperidge Farm is good.)
1 cup uncooked popcorn
(ORVILLE REDENBACHER'S LOW FAT)
Salt/pepper to taste

Preheat oven to 350 degrees. Brush turkey well with melted
butter, salt, and pepper. Fill cavity with stuffing and
popcorn. Place in baking pan with the neck end toward the
back of the oven. Listen for the popping sounds.

When the turkey's ass blows the oven door open and the
turkey flies across the room, it is done.

I brined my bird!

Well, I did it. I took the advice offered by "Graywolf" and I brined our turkey. I looked on the Internet for more ideas and ended up adding herbs to the solution.

Thought hubby was going to pass out from ecstasy as he inhaled a turkey leg, LOL

By far, the kids, hubby and I have determined that soaking a bird overnight is going to be tradition from now on. It's the juiciest, most flavorful turkey I've ever made!

Thank's graywolf, for giving me the idea. I haven't made a turkey in a few years. I usually go somewhere (family things). So this year, with my new blended family and our first Thanksgiving together, I wanted to do something nice.

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