View Full Version : Share Your Thanksgiving Recipes!

November 20th, 2006, 10:11 PM
I must admit, this thread is purely selfish. I need some good recipes for Thanksgiving; specifically, turkey. However, all recipes are welcome.

What's your favorite dish to make for Thanksgiving, and how do you make it?

November 20th, 2006, 10:24 PM

This way you get to sit back and drink ;)

November 20th, 2006, 10:26 PM
Alton Brown's (from foodnetworks Good Eats) turkey recipe is really goo.

justin whitaker
November 20th, 2006, 10:57 PM
I'd love to share my recipe, but then I realized I don't measure anything. :mrgreen:

November 20th, 2006, 11:30 PM
One Filet-O-Fish, and one Cheesburger, a medium fries and a small Coke, at the Golden Arches of McDisease.

Works for me... :)

November 21st, 2006, 10:51 AM
One Filet-O-Fish, and one Cheesburger, a medium fries and a small Coke, at the Golden Arches of McDisease.

Works for me... :)

Unless you are being sarcastic...

Honestly, I do not know how anyone can call that food. The same goes for most large take-aways like kfc, pizza hut etc.

It's horrible, lacks flavour & is nutritionally not very good to say the least.

Any idea how good real food tastes ?

justin whitaker
November 21st, 2006, 10:31 PM
Ok, here goes, I'll give it a shot.

Turkey Recipes JW Style

Herb Encrusted Turkey.

You need a Turkey (and not the cook! :mrgreen:)
A good olive oil (Don't be cheap. Spend some $ on Olive Oil!)
Herbs De Provence (or your own mix of herbs-Rosemary and Thyme work great, as does Oregano, Basil, etc.)

Prep the Turkey, and place in the pan that you intend to cook it in.

Coat the Turkey in a pesto consistency mixture of the herbs and olive oil. You want to put some of the mix aside to brush on the bird later in the cooking. Salt and pepper the bird while you are at it.

Cook in a 350-400 degree oven, initially covered in foil, and baste with the juices from the pan at regular intervals. When the bird starts to brown, you can remove the cover, or remove it as the last step-up to you really.

When you have about 1 hour left of cooking time, you want to add the second coat of herbs to the top. Most of the herbs will be in the pan by this point if you have been basting it as directed. Use a brush or spoon to apply it to the bird. Salt and Pepper again-lightly this time.

The end result is a juicy brown bird that has a layer of herbs, salt, and pepper on the skin.

Goes great with:

Herbs and Apples Stuffing

For this, you want:

Bread. Lots of Bread.
Tart apples, like a Granny Smith, Rome, etc.
Herbs de Province
Mixed Unsalted Raw Nuts
Celery or Fennel
Chicken Stock

Break the bread down to 1/4 to 1/2 inch chunks. How much bread should you have? Well, enough to fill the bird you are cooking, and for at least one baking dish extra. You can not go wrong here. No such thing as too much stuffing. :mrgreen:

For the rest, what you are going for is a nice mix of bread and "stuff." This stuffing is equally good completely full of Apples, raisins, and nuts, or as mostly bread. It's a matter of taste really. I like to have lots of everything in mine.

Peel and cut the apples, again, cutting them to 1/4 to 1/2 inch pieces. Bite sized is what we are looking for.

Chop the onion and celery and saute in a pan in butter. Before they brown, chop up the nuts, and add them to this pan.

Heat the chicken stock in a pan, adding the herbs de province and raisins. Get the mixture hot, but not boiling, and set aside to cool.

The order of assembly is:

Add the apples to the bread, then the onion and nuts mixture.
Mix well, by hand.
Then add the chicken stock/herbs mixture, again, mixing by hand.

You want to mix it until there is a good balance of coverage, but don't feel that every piece of bread has to be soaked by moisture.

Stuff the turkey with this mixture, then place the rest in a prepared baking pan and bake along side the turkey until golden brown (about 30-45 minutes).

November 21st, 2006, 10:48 PM
Boil some potatos (as many as you want) in salted water (just a dash of salt).

Drain the water, once the potatos are soft and mash them.

Add yellow cheese, your preferance as to what kind, a splash of milk and a stick of butter.

Crush a bout 2 cloves of garlic into the mix.

Put the whole of it in a pan, put more cheese on top and stick it in the oven at 350 for about 30 minutes or so.

Pull out and serve.

Sorry, this is how I cook. It is an art, not a science. And it is yummy yummy good!

November 5th, 2008, 09:55 AM

Don't you love this time of year? Everyone starts diving into their
repertoire of recipes in the hopes of finding that one family recipe
that had been handed down for generations. I never got the recipe
for my mother's family famous dressing before she died and I will
really miss that wonderful home-made taste. Here are a few family
crockpot favorites:

Crockpot Pecans

3 cups pecan halves
1 egg white, slightly beaten
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon cayenne (or more)
1 cup Splenda granular, sugar substitute

Put the pecans in crock pot. Add the egg white
and stir until the pecans are evenly coated.
In a bowl, stir together the cinnamon, salt,
cayenne, and Splenda. Pour the mixture over the
pecans and stir until they're evenly coated.

Cover the crock pot; set on low, and let it cook
for 3 hours, check periodically and stir.
If the nuts aren't dry by the end of the 3 hours,
uncover the crock pot, stir, and cook for another
30 minutes until dry. Store in an airtight container.

Cranberry Relish

1 pound cranberries
2 apples
2 oranges
1 1/2 cups sugar
1 lemon, juiced (an optional ingredient)
1 can drained, crushed pineapple
2 ounces brandy or Grand Marnier

Chop the cranberries in a manual food chopper- NOT a food processor.
Chop the apples and the oranges into small cubes with their skins.
Add the remaining ingredients and stir well. Allow the flavors to
blend overnight or for several hours in the refrigerator. Relish may be frozen.

Yield: 12 to 16 servings
Prep Time: 3 hours
Cook Time: 15 minutes

Here is another one for a moist and delicious side dish: Crockpot Stuffing (http://buzz.prevention.com/community/carousel/crockpot-stuffing)



November 5th, 2008, 03:56 PM
Now I am really hungry!

November 5th, 2008, 04:12 PM
sudo apt-get update
Thank you for giving.

sudo apt-get upgrade
Thank you for providing some more.

November 5th, 2008, 07:38 PM
Don't have any as we don't have 'thanksgiving' over here.

November 21st, 2008, 08:22 PM
My mom made the BEST dressing in the world! This is a recipe like my mom used to make for our family get togethers:

Cornbread Dressing

3 (9x9 inch) pans cornbread, cut into small cubes
3 bone-in chicken breast halves, with skin
1 large onion, chopped
2 cups chicken broth, or as needed
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon crumbled dried sage, or amount to taste
salt and ground black pepper to taste

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Place the cornbread cubes into a large bowl. Set aside until needed.
Place the chicken breasts in a pot and cover with water. Add salt to taste. Bring to a boil, and cook until the chicken is no longer pink and juices run clear. Remove the chicken breasts from the pan, reserving at least 2 cups of the chicken broth. When cool enough to handle, remove the skin and debone, discarding the skin and bones.
Mix the onion, chicken broth, and red pepper with the cornbread; mash the mixture using a hand masher. Season to taste with sage, salt, and black pepper, adding a little at a time. Stir in the chicken. Spoon the mixture into the prepared baking dish.
Bake in preheated oven until top is golden brown, about 45 minutes.

This was my addition:
Lazy Day Thanksgiving Pie (http://buzz.prevention.com/community/carousel/lazy-day-thanksgiving-pie)