| Let's talk turkey......and stuff(ing).
Posted: 8/18/2007 7:32:18 PM | Sure, it's a few months before Thanksgiving but it will be here before we know it.
What is your favorite way to cook a turkey? Do you have the same menu year after year? What unique side dish do you make or what do you do to make a traditional one special? Of course.........we have to talk about the deserts, too.
Tell us your ideal Thanksgiving menu........even if *gasps* it doesn't include turkey. | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/18/2007 7:43:37 PM | Ultra traditional...thats what Thanksgiving is for.
Standard oven method for turkey with stuffin
Stuffin seperate to with lots of celery and ....oysters...
Moms Sweet taters fluff...with nuts and toasty mini marshmallows
Smashed taters
Noodles
Green beans
and a big ass piece of pumpkin pie ....followed by heavy betting on football, and my ass on the couch... | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/18/2007 7:47:03 PM | I always cook my turkey in the oven...
stuffin with lots of celery , chicken, spices .
mashed taters
gravy fresh from the turkey drippings.
green beans lots of bacon onion
sweet taters with nuts and marshmellows
moms pumpkin pie
followed by nap | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/18/2007 7:51:02 PM | I like the traditional:
Oven baked turkey (although I'm gonna try the deep fried...one day)
cornbread dressing
mashed potatoes with giblet gravy
corn on the cob
green bean casserole.....what can I say?
candied yams
macaroni and cheese
cranberry sauce
dinner rolls
pumpkin pie, pecan pie and chocolate cake
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| Let's talk turkey......and stuff(ing).
Posted: 8/18/2007 8:01:07 PM | | ...ok , here's my yummy stuffing for the bird ( btw, i debone mine then saw it back to look whole ...gross trick , but imagine ! ANYONE can carve it , i don't have to ...lol) ... : French loaf ( crust off after gone a bit dry ) , diced peeled apples , dried cranberries , sweet white onions , celery , fresh savory , eggs , whipping cream 35% ( trust me !! ) , lots of butter , poultry seasoning , white pepper ( if salted butter , no salt ) , apple juice ( fresh apple cider even better ) ....sautee everything except dried cranberries , mix in with diced French loaf , add your cranberries , bake ...( if you want to make the stuffing separately , you could bake it in small ramikens or the muffin pan .........ready to serve ... | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/18/2007 8:14:16 PM | next time i do a turkey i think i will try that stuffing ileana...i sometimes add nuts...either walnuts or almonds to mine...and egg to bind everything... | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/18/2007 8:16:11 PM | | Gotta have a turkey, mashed potatoes (whipped with lots of butter and some milk), gravy made with the turkey drippings, cranberry sauce, buns, corn, this orange cream cheese stuff my mom makes (I'm not sure what all is in it, I think it's jello, cream cheese and whipped cream poured over canned and drained mandarin oranges). And finish it off with cherry, apple or blueberry pie (I don't like pumpkin). I think this year I might be in charge of cooking thanksgiving dinner, which might be a wee bit scary. I've never done it before! Usually I'm just in charge of the pie, and my mom helps (a lot) with that. | |
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Genrae
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Joined: 11/10/2006
Msg: 8 | |
| Let's talk turkey......and stuff(ing).
Posted: 8/18/2007 8:41:27 PM | Always an assortment of meats that consist of one or another fowl (not you RK) Turkey, Duck, Goose, or Chicken. Then either/or, and sometimes both, ham & roast beef or prime rib, and/or Chitterlings & Hog Maw.
sides = Homemade mac & cheese or scalloped potatoes, greens or green beans, candied yams, stuffing, potato salad, deviled eggs, fruit salad, rolls, corn bread, gravy, sometimes pea salad, black olives.
But my family has these types of gathering often. We don't wait for Thanksgiving or Christmas. We'll be having this meal in a couple of weeks for my dad's 88th. A BBQ on Saturday, and "Thanksgiving Dinner" Sunday. We'll have Turkey, Ham, & Roast Beef. | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/18/2007 9:08:40 PM | I googled "hog maw"
the definition I got said...."pig stomach and you may want to stop reading here", so I did.
Genre......everything else sounds delicious. | |
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Genrae
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Joined: 11/10/2006
Msg: 10 | |
| Let's talk turkey......and stuff(ing).
Posted: 8/18/2007 9:12:37 PM |
everything else sounds delicious Chitterlings and Hog Maw, mixed, are the BOMB! Add greens and potato salad...meal fit for a queen. Don't forget the Crystal Hot Sauce!  | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/18/2007 10:27:51 PM | it sounds like it would bite back!
I gotta have sausage stuffing and green bean casserole with the french fried onions on top, cranberries, pecan pie... everything else is optional.... even the turkey.
the best turkey I ever cooked was toothpicked with bacon slices and rotisseried over hardwood charcoal with some soaked hickory chips for flavor. | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/18/2007 11:11:30 PM | My ex husband invited me over last Thanksgiving to share dinner with him and the kids (It was his turn to have them). Much to my astonishment, he cooked the whole turkey in the Crockpot. I really needed that can of cranberry sauce.... the gravy was terrible.
But anyone who cooks for me, I eat it. No qualms. Just thankful. Even if its my ex. | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/18/2007 11:41:57 PM | Thats another thing ..... who uses cranberries from a can ..... I never knew those existed until I got married and my husband mom used it .
I grew up eating real cranberries fresh ones cooked with sugar hmmmmmmm yummm and ya gotta slide your turkey into the cranberries and get the taste all over the turkey . | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/18/2007 11:45:04 PM | I soak the turkey in brine and it tastes amazing! Even guests who don't normally like turkey rave about mine. I stuff the turkey, but also do a crockpot of stuffing, so I have lots of extra (for the leftover turkey 'samiches')
Must haves at T-day dinner are mashed potatoes, brussels sprouts, yams and Sunshine Salad(jell-o with pineapple and mandarin oranges). It is family tradition.
If dessert is Pumpkin Pie - you will find me in the kitchen starting on the dishes. Not only can't I eat it, I don't even want to be around when other people eat it!  | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/18/2007 11:48:41 PM | christi: I, personally don't eat cranberry sauce (that's from a can) but it's kind of a tradition for me, my family always had it.
You put the can in the fridge and let it chill......getting it out of the can was a little tricky. Anyone out there know what I am talking about? (the hole in the bottom of the can)
My family loved slice cranberry sauce on sandwiches made with the leftover turkey.
Denim and Pearls: Can you elaborate on the brine? Did you soak the turkey when it was raw? Are we talking salt? Sounds interesting. | |
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Genrae
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Joined: 11/10/2006
Msg: 17 | |
| Let's talk turkey......and stuff(ing).
Posted: 8/18/2007 11:59:48 PM | Yep! My mom is the canned cranberry sauce queen. You put it in the fridge to chill. The you open one end, sit the open end on a plate or in a bowl, then open the other end. It slides right out. I prefer making my own cranberries from fresh berries, and sometimes adding nuts, but I won't turn my nose up at the canned stuff. But you just can't have stuffing without the cranberries. I can live without the Turkey, butit's blasphemy to not have cranberries with stuffing.
Naughtical, here's one of my favorite recipes for an after X-mas or after Thanksgiving Quiche. This is soooooo good. I've been making it for years.
Cranberry Quiche
8 or 9 “ pie shell
½ cup cooked cranberries
1 cup cooked, chopped or shredded turkey, chicken or ham
2 tablsp flour
¾ cup grated Swiss or Monterey Jack
2 eggs
1 cup heavy cream (you can use ½ cream & ½ Yogurt)
Chopped almonds optional, but I prefer walnuts or pecans
Spoon cranberries over pie shell
Sprinkle with meat
Mix grated cheese with flour and sprinkle over meat
Beat eggs, cream, salt Y pepper until smooth: pour over top
Bake @ 350° for about 40 minutes on a cookie sheet.
Sprinkle almonds on top if you choose.
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| Let's talk turkey......and stuff(ing).
Posted: 8/19/2007 12:14:00 AM | This is the brine recipe. I hope you try it and enjoy as much as we do.
Apple Brine For Turkey
2 quarts apple juice
1 pound brown sugar (light or dark)
1 cup Kosher Salt
3 quarts cold water
3 oranges, quartered
4 ounces fresh ginger, unpeeled and thinly sliced
15 whole cloves
6 bay leaves
6 large garlic cloves, peeled and crushed
Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40°F.
In a large non-reactive container, combine the apple juice mixture with the remaining ingredients. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel.
Soak the turkey (submerged) in this mixture for 24 hours. Just before cooking, remove turkey and pat dry. Roast as usual based on weight.
Quantity of brine is sufficient for a 14 pound turkey. | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/19/2007 2:58:26 AM | ...hey 'Fist..' did too add 'eggs' ...hehe , love the nuts too but with all these 'peanut allergies' i try to skip them ....those guests are driving me ...er ...nuts! And Dave , i feel for you , few people 'smell' around 30 turkeys in ovens at the same time ; someone told me not long ago 'there aren't 10 000. pple to eat stuffing in this town...' aaaarrrrggghhhhhh , innocence ! , we have way more already booked , contracts signed for the upcoming X-mas season which in banquets starts in about a month and lasts till about Jan. ...so this girl's going to be cooking a helof-a-lot of birds ........ | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/19/2007 3:55:09 AM | Thanksgiving is less than 2 months away for us canadians.
Oven roasted turkey.
homemade cranberrysauce.
Homemade stuffing.
creamed spinach
oven roasted yams
Brownsugar baked squash
Mahed potatoes and gravy
fresh warm buns
pumpkin pie | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/19/2007 4:25:56 AM | I still love the canned cranberries! It's more like a jello product than real fruit, really. Strange my tastebuds never matured beyond canned cranberries but its only once a year so why would they need to? Everyone, you can crucify me now on this one! On your mark, get set, GO!  
pearls n denim: lots of sugar there, is there ever an issue with browning too quickly or burning? What temp do you cook the turkey and do you use a bag? Sounds very very flavorful, I'll have to save that one to disk once I get complete destructions....er, I mean instructions.
One year from scratch I made a cranberry sorbe with the berries and I liked that better than anything. Deep, intense flavor and a great texture. I should try to find that recipe again some time.
Another year I made an ice cream like product from real maple syrup, that went really well for thanksgiving, too. | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/19/2007 4:39:47 AM | Cornbread and sage stuffing- with plenty of saute'd onions, celery, peppers, mushrooms and just a little sausage for the fat. Cooked in the bird- and none of those genetically engineered water-filled foul fowls that pass for real turkey either. I prefer freshly killed gobbler from a local kosher market if I can't get a wild bird from one of my hunting friends.
I slow cook it, roasted in a low oven- about 5 or 6 hours with plenty of butter and steam to keep it moist. No basting needed until the last hour or so- when the heat goes UP to get a crunchy skin and bring the stiffing up to a "safe-to-serve" temp. Plenty of drippings for gravy, and enough pan juices leftover for the beginnings of a turkey stock for soup later.
Whilst that's cooking away I do the sides: baked sweet potatoes, corn on the cob, steamed asparagus with sharp bacony-cheddar sauce, sometimes (if my son asks for them) garlic-smashed taters (boil 1/3 reds, 1/3 gold, add to 1/3 over-baked russets with 1 head of roasted garlic, keep the skins on. Rice about 3/4 of the taters and garlic, then rough mash the rest. Fold in whipping cream and butter- salt & pepper to taste, and about 1/2 cup of fresh-grated Romano per pound of taters into a casserole dish, cover with grated provolone and bake until golden brown), other steamed green veggies depend on what's on sale that week. I used to do a couple of loaves of sourdough bread, but gave that up when I had to get rid of the 2nd oven.
Canned cranberry sauce, chilled, sliced, and usually forgotten in the fridge until dinner is almost over. Does anyone else do this too? Am I the only one who forgets the cranberry cr*p until it's midnight sandwich time?
Dessert is only slightly simpler- home-made apple pie (4 varieties of apples, home-made apple sauce, and lots of butter and fresh cinnamon & nutmeg) or crapple* dump cake in the Dutch Oven. (*crapple dump cake: cranberry sauce & apple pie filling mixed into the basic cheap generic yellow cake mix with some light pear juice as added water dumped into a dutch oven and baked for about 1 hour.) | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/19/2007 6:28:54 AM | More destructions for you Random
lots of sugar there, is there ever an issue with browning too quickly or burning? What temp do you cook the turkey and do you use a bag? Sounds very very flavorful, I'll have to save that one to disk once I get complete destructions....er, I mean instructions.
Yes it does brown up fairly quick. I have tented tinfoil over it (not sealed it to the pan) to slow the browning. Never used a bag. I roast it based on weight, as you would any other turkey.
Not only is it flavourful, the gravy is amazing and the meat is juicy and oh so yummy. | |
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| Let's talk turkey......and stuff(ing).
Posted: 8/19/2007 7:22:34 AM |
Canned cranberry sauce, chilled, sliced, and usually forgotten in the fridge until dinner is almost over. Does anyone else do this too?
 Are you kidding? That's a family tradition. | |
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