Thanksgiving Menu?

LDNanna said:
Roasted turkey stuffed with apple and onion with cranberry orange glaze, cornbread sage stuffing, mashed potatoes, giblet gravy, collard greens, cranberry jelly, sauce and spicy cranberrry jalapeno relish, home made rolls, pumpkin and pecan pie, chocolate tres leches cake all from scratch.
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I'm heading to LDNanna's house!!!!

Jiro said:
such a killjoy, aren't ya?

beside - sure you can PM it to me. I've hunted, skinned, and prepared small animals for dinner.
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When I was younger, I went to a summer camp where we were required to kill, gut, and cook a chicken, so that we could appreciate where our food actually comes from. I always cheated and had my boyfriend do all the hard work lol
 
Eve, please come, welcome! I have a HUGE family and we love company. The more the merrier! We have never had a Goddess at our table. (grin)

I was raised in the country. I remember those days. I still cant waste food because I remember the work and sacrifice to get it. It makes me really Thankful for all the blessings we have, however meager or bountiful. By the way, along with the wonderful food, what are we going to be thankful for? Me, I am really thankful for all my friends here on AD for one. Why? You are my D/deaf community. Thanks guys for the companionship, recipes and even the debates.
 
I am thankful for my family, our home, employment, those enlisted to fight for our country's freedoms, and so much more.

One other thing that I think I like just as much as pumpkin pie, maybe even more is Pumpkin dip served with ginger snaps:
Ingredients:
2 cups confectionery sugar
1 can (15 or 16 oz) pumpkin
1 package (8 oz.) cream cheese, softened
1 teaspoon cinnamon
1/2 teaspoon ground ginger or pumpkin pie spice



Directions:

Mix ingredients together till smooth.

Refrigerate until ready to serve.
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Eve, that sounds fabulous. Thank you. I must try that.. plain canned pumpkin is correct, I have pumpkin pie filling in can, not the same huh? Just want to make it right... Bet everyone would love this during the noshing phase of the day.

Where are you from, Eve? I know I saw that posted somewhere..
 
LDNanna said:
Eve, that sounds fabulous. Thank you. I must try that.. plain canned pumpkin is correct, I have pumpkin pie filling in can, not the same huh? Just want to make it right... Bet everyone would love this during the noshing phase of the day.

Where are you from, Eve? I know I saw that posted somewhere..
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It has to be plain, or you would die from two extra cups of sugar in pumpkin pie filling.
 
LDNanna, you can use either. It is good for the noshing :)

I'm originally from Texas.
 
I figure I only get to indulge once a year, I might as well go all out (fat, butter, and all)
 
I was raised in Georgia, but live in Texas now. I thought some of your food sounded familiar! Thanks for the clarification for the pumpkin. Whole butter for me too. I make home made scratch rolls, must have the butter.

Sallylou, wow, what a great idea for cooking the dressing. I will try that, my oven is so small, room for bird only. In the past I have used the gas grill to cook the turkey as it browns nicely, unlike the roaster appliance so I could cook the sides in the oven. With a crockpot, PAH! A great time saving, space saving idea. Now I can cook my bread later and have the space I need.
 
Nanna's traditional turkey

Preheat oven to 500 degrees.

1 stick whole butter
1 can cranberry jelly or 1 jar orange marmalade
1 small can frozen orange juice concentrate
Gently melt this together in a small saucepan

1 fresh turkey if possible, any size or two whole capons
2 large organic granny smith apples, washed and quartered
1 medium yellow onion, quartered
fresh sage leaves if desired
butter, salt and pepper (you may substitute canola here)
1 very small orange, organic, pierced and well washed or a few kumquats, optional

very lightly salt and pepper the apple and onion
stuff the cavity of your well washed turkey with onion, apple and the whole orange. Gently tuck this in with a foil cap. You may also use an oven proof saucer. You are trying to keep the juicy parts inside the bird so that the breast is moist and flavorful.
You may also add a small twig of rosemary, very optional
Rub the exterior bird with butter or canola, salt very lightly. If you want, you may place the fresh sage leaves under the skin or into the cavity of the turkey.

Place the bird into an old fashioned covered roasting pan breast side down. (spray the pan with pam). At this point I normally twist the wings into a nice tuck. If you do not have such a roaster, you may use a regular roasting pan and tent the bird with heavy foil. Using a pastry brush, drizzle a bit of the glaze into the cavity, and gently brush the exposed parts of the turkey with the glaze.

Cover or tent the bird. Place into the 500 degree oven for about 30 minutes. Reduce the heat to 350 degrees. Carefully remove the covering from the turkey. Watch out for steam. Brush the back with glaze, carefully and gently turn the turkey breast side up. Liberally coat the breast, legs, and all exposed areas with the glaze. Put the bird back into the oven. Baste the bird as needed with the remaining glaze, saving just enough for a final gloss. Cook at this temp until a reliable meat thermometer reads "done" and the leg, when wiggled, has a very loose joint. Just about 15 minutes till the turkey is done, give it a final gloss of glaze. This may take about 2 to 3 hours depending upon your oven and the size of your bird. Do not overcook, this will dry the breast. When it is done, let it rest, covered, for about 15 minutes before attempting to move or carve. Remove the tail cap or saucer, scoop and discard the cavity contents.

Be sure to add 2 cups of water to your pan and return to the oven for a delicious gravy or sauce base.

Happy Thanksgiving to my Alldeaf friends.

Be sure to save the bones for for some awesome soup.
 
I might use that recipe, LDNana. It sounds good. I might have a hard time deciding on sage or rosemary or both.

The crock pot dressing appealed to me because it can be cooking on the counter out of the way. I have a small kitchen with one working oven and a small counter toaster/convection oven. One of my ovens is not working right and I don't want to replace it until the other oven dies.

I'm saving the butter for the rolls. I like a recipe full of butter that I put in the bread maker to make the dough. Then you just roll the dough into little balls, let it rise for 30 minutes and bake. My kids love it. I'll post the recipe later.
 
I have to cook for 14 people, so I will make ham and a turkey, homemade rolls, fruit salad, mash potatoes, turkey gravy, cranberry sauce,corn on the cob, green beens, homemade stuffing ( I don't know what kind yet) apple pie, pumpkin pie and I might give a shot at making bread pudding.
 
Pepsi, you're going to be busy!

Here's the roll recipe. Easy if you have a bread maker.

Buttery Rolls

Ingredients

* 1 cup warm milk (70 to 80 degrees F)
* 1/2 cup butter or margarine, softened
* 1/4 cup sugar
* 2 eggs
* 1 1/2 teaspoons salt
* 4 cups bread flour
* 2 1/4 teaspoons active dry yeast

Directions

1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Divide into 24 portions; shape into balls. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Cover and let rise in a warm place for 15 minutes. Bake at 375 degrees F for 13-16 minutes or until golden brown.
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It's good if you brush the rolls with melted butter before baking (optional).
 
That looks like a great roll recipe. I copied it and hope to try it. I have been polling the kids to be sure the menu was ok. Like, whadda ya want this year, anything special... the answers have varied from "whatever" to "EVERYTHING" lol. My middle daughter wants gyoza (sp?). I told her that she can come help.

I now have my crockpot and roasters ready and waiting.... 5, 4, 3, 2, 1.....
 
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