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Official: Turkey, and Thanksgiving recipe post

Discussion in 'General Chit-Chat' started by ProWraps, Nov 11, 2009.

  1. ProWraps

    ProWraps Very Active Member

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    welp. lets hear em!

    i think we are going to do the deep fryed turkey this year for the first time (any suggestions welcomed and appriciated).

    im sure my dad will make his utterly repulsive giblet stuffing and gravy.

    what are you all doing?

    what are your secret recipes for the year?

    got anything good to use bacon with?
     
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  2. Replicator

    Replicator Major Contributor

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    I think we're gonna let the Casino cook out T-giving dinner this year . . .

    They did a great job last year and the cleanup was easy !
     
  3. Shovelhead

    Shovelhead Major Contributor

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    Hopefully I will get a Bradley Smoker for my birthday next week.
     
  4. Jillbeans

    Jillbeans Major Contributor

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    After reading Grandma Welsh's diaries I saw they always had Waldorf Salad on Thanksgiving.
    I haven't made it in years, I use raisins rather than grapes but it is good and different.
    Love....Jill
     
  5. Bigdawg

    Bigdawg Just Me

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    The usual... huge family gathering... we plan for around 50... pretty much the same menu every year:

    Turkey and Ham with Secret Sauce
    Real Mashed Taters
    Green Bean Casserole
    Scalloped Corn
    Stuffing (straight out the StoveTop box)
    Deviled Eggs
    Salad and Cut Veggies
    Lotsa rolls and butter
    Pumpkin Pie (Grandma's Recipe)
    Dutch Apple Pie (Grandma Again)
    A sugar-free apple pie (thank the Lord for Splenda)

    We split all the cooking up then head to my baby sisters - her house is the only one big enough for us all!!
     
  6. mark in tx

    mark in tx Very Active Member

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    I've never been able to make good dressing, so I take on of those boxes of pre-made (stove-top) and fix it up a bit.

    I substitute chicken stock for the water, and add crushed walnuts.
    Then I throw it in a covered dish and put it in the oven for about a 1/2 hour.
     
  7. Marlene

    Marlene Major Contributor

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    my family has always done the favorite dish thing. as the generations grow new dishes get added. for me, I added boiled white onions in heavy cream. my daughter added marshmallow salad. my hubby came along and he copied my love of the boiled onions. the foods are usually foods only eaten once a year so we look forward to seeing them.
     
  8. Si Allen

    Si Allen Very Active Member

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    If this is your 1st time deep frying a turkey....BEWARE ! ....do not fill the kettle with oil! If you do ...when you put in the turkey, it will boil over the edge and you have one hellova FIRE!

    Fill with oil no more than one inch above that mark, and heat to 360 F...in the meantime dry the turkey of all moisture, inside and out, before you put it in the oil.

    PS... do it outside AWAY fron the building.....firemen hate putting out garage fires on Thanksgiving Day!
     
  9. K Chez

    K Chez Member

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    I was hoping to do the Turducken, but I may have to wait until Christmas.
     
  10. Tharnpheffa

    Tharnpheffa Member

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    Apple Pecan Cornbread Stuffing

    Ingredients
    1 (9x9 inch) pan cornbread, cooled and crumbled
    1 (8 ounce) package herb-seasoned dry bread stuffing mix
    2 tablespoons chopped fresh parsley
    1/2 teaspoon ground ginger
    1/2 teaspoon salt
    3/4 cup butter
    1 cup chopped celery
    1 cup chopped onion
    2 cups chopped apples
    1/2 cup chopped pecans
    1 cup apple juice
    1 cup chicken stock
    3 eggs, beaten
    Directions
    Preheat oven to 350 degrees F. Butter a 3 quart casserole dish.
    Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
    In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.
    Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.
     
  11. Gino

    Gino Premium Subscriber

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    First year we're not having a traditional home-cooked dinner.

    Not sure what is in store for us. Carol will be out of commission and unable to prepare and cook and I don't do cooking.... not that I don't want to.... I can only use a grill.... nothing else turns out fit for eating. I have a hard time making hard boiled eggs, let alone cooking a whole meal.

    I'm allowed to use a toaster and the grill outside. Guess Carol feels the same way about outside cooking for me.... like Si mentioned. LOL


    But I must say.... these other posts are making me quite hungry.............:covereyes:
     
  12. btropical.com

    btropical.com Active Member

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    We are going to the hunting camp leave on wednesday of turkey week and use a broaster for our turkey sorta set it and forget it deal . We make rice and gr beef stuffing before we go . http://www.taylorflorida.com/ I allways post Hog and Deer welcome signs by my hunting stand
     
  13. mark in tx

    mark in tx Very Active Member

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    One thing I can heartily recommend to anyone roasting a turkey is that you should brine it before roasting.

    The salt in the brine will help keep the turkey moist.

    Very simple to do, and it only adds 12 hours to prep time.
     
  14. thewood

    thewood Very Active Member

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    My wife and I have hosted Thanksgiving for the last few years. And I really get into the preparation and presentation.

    I brine the bird--it makes a huge different in the flavor and moisture level of the white meat especially.
    I also use a store-bought dressing mix to which I add chicken stock, mushrooms, celery onions and Italian sausage.
    We get compliments on the Devilled Eggs. Although, my wife and I always argue over the mustard to mayonnaise ratio.
    I serve a delicious hash brown casserole that is a knock-off of Cracker Barrel's recipe.

    I'm getting excited now. Thanksgiving is my favorite of all the holidays.
     
  15. mark in tx

    mark in tx Very Active Member

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    Excellent! Never even thought about the mushrooms and celery.
     
  16. BigfishDM

    BigfishDM Merchant Member

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    All Over
    Just make sure you lower the turkey very very slowly into oil, the first turkey I did the oil splashed up on my hand and I freaked and dropped the turkey into the oil and it was a nightmare of a mess!!
     

 


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