Thanksgiving: Meal Planning & Recipes

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Re: Thanksgiving: Meal Planning & Recipes
« Reply #90 on: November 11, 2008, 09:43:29 AM » by floydian

Quote from: Yooper on November 11, 2008, 09:09:20 AM

I bet Floydian makes these! Wink

I made them when we were in MT and they are wonderful!

Sweet Potato Biscuits presented by Ashley Inn Bed & Breakfast

Sweet potatoes are a staple food of the south, and there's nothing more southern than homemade biscuits. This recipe calls for mashed sweet potatoes. Try baking the potato then scooping it out to mash. The flavor is much sweeter than boiled mashed potatoes.

3 cups mashed sweet potatoes
1/2 cup sugar
3/4 cup butter (or margarine)
4 cups flour
1 teaspoon salt
3 teaspoons baking powder

In large bowl, mash potatoes, sugar and butter. In separate bowl combine dry ingredients. Add dry ingredients to potato mixture mixing well. Cover, let stand at room temperature at least four hours.

Roll out thick (1 inch) on floured board. (If dough is too sticky, work in more flour). Cut with biscuit cutter. Place on lightly greased cookie sheet about 2 inches apart. Bake in preheated oven at 400° for 15-20 minutes.

Serve hot with orange butter (see recipe below). Makes 2 dozen biscuits.

Orange Butter
1 stick butter, softened
2 teaspoons honey
2 teaspoons grated orange rind

In small bowl, combine all ingredients. Press into a small serving container. Garnish with fresh flowers. On special occasions at the Ashley Inn, we garnish our butter with handcrafted butter roses.

OOooooooo. These sound really good. However, not only have I never made them, I've never even had them. We do like sweet potatoes tho. Wink

My favorite way to eat sweet potatoes is with the marshmallows on top. Grin

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Re: Thanksgiving: Meal Planning & Recipes
« Reply #91 on: November 11, 2008, 10:03:48 AM » by CountyCork

I'm having a serious craving for brussels sprouts. Has anyone ever oven-roasted them (like a potato) rather than steamed or stir fried? I think I saw a recipe for oven-roasted brussels sprouts and leeks. Mmmmmmmmm.

We're having both a turkey and a goose (farm raised), then we do smashed yukon gold potatoes, sage and onion stuffing, wild rice casserole (it's minnesota after all), lefse (norske here), cranberries, squash or sweet potatoes, some sort of veggies, and then pumpkin cheesecake, apple crisp and chocolate pecan pie, plus MIL brings a nasty sourcream raisin pie. Oh, and my SIL brings a digusting jello/cranberry/walnut/sourcream mess. Aren't I nice? Wink

It seems a bit heavy on the carbs end, doesn't it? Oh, well.

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Re: Thanksgiving: Meal Planning & Recipes
« Reply #92 on: November 11, 2008, 10:24:43 AM » by hi_itsgwen

I love brussel sprouts roasted. The barefoot contessa has a great recipe:
http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html

I also saw variations with bacon fat being subbed for olive oil, and another one that added Kalmata olives and winter veggies to the mix.

Yummm. Sounds great.

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Re: Thanksgiving: Meal Planning & Recipes
« Reply #93 on: November 11, 2008, 10:44:35 AM » by floydian

I can safely say that I have never eaten a brussel sprout.

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And as He stands in victory,
Sin's curse has lost its grip on me;
For I am His and He is mine—
Bought with the precious blood of Christ.

Re: Thanksgiving: Meal Planning & Recipes
« Reply #94 on: November 11, 2008, 12:04:57 PM » by LKS

Hey CC,
I guess you're pretty confident that your family won't be reading this? Wink

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Re: Thanksgiving: Meal Planning & Recipes
« Reply #95 on: November 16, 2009, 02:34:06 PM » by healthyinOhio

Pumpkin Cheesecake with Gingersnap Crust

1/3 cup, plus 1 TBSP butter, melted
2 cups gingersnaps crumbs(About 8 oz. of cookies)
3 8oz pkg. cream cheese, softened
1/2 cup sugar
1/2 cup brown sugar
3 eggs, lightly beaten
1 tsp. ground cinnamon
1/2 tsp. grated nutmeg
1/2 tsp. ground ginger
1 TBSP vanilla extract
1 can 15oz pumpkin puree
1/4 sour cream

1.) Preheat oven to 375. Butter a 9 inch springform pan with the 1 TBSP of butter. In a med. bowl, combine the gingersnap crumbs with remaining butter until thoroughly blended. Press crumbs into pan covering bottom and some of the sides. Bake the crust until crisp about 5-10 min.
Reduce oven temp to 350.

2.) Mix cream cheese until smooth. Mix in both sugars, then eggs, and continue mixing or processing until thoroughly combined, scraping down sides of bowl when needed. Add the cinnamon, nutmeg, ginger, vanilla, and pumpkin puree, and sour cream. Mix until smooth.

3.) Gently pour the cheesecake filling into the prebaked crust. Place the cheesecake in the center of the oven and bake for about 35-40 min. The center will be soft and jiggly(this is normal, so don't over bake). Turn the oven off, and leave the cheesecake in the oven, undisturbed, for 1 hour. Remove the cheesecake and allow to cool. Cover and refrigerate for at least 6 hours.

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Re: Thanksgiving: Meal Planning & Recipes
« Reply #96 on: November 16, 2009, 02:59:44 PM » by healthyinOhio

Caramelized sweet potato wedges

5 TBSP butter
4 large dark orange sweet potatoes(or yams) About 4lbs total, peeled, cut in half crosswise, then cut into 1/2 inch wedges
3/4 cup brown sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp ground ginger
1 tsp. salt
*optional marshmallows*

1. Preheat oven to 400. Coat a 9 x 13 inch pan with 1 TBSP of butter. Put the sweet potatoes in a large mixing bowl.

2.) In a small saucepan, melt the remaining 4 TBSP butter over med. heat. Add 1/4 cup of water, brown sugar, cinnamon, nutmeg, ginger, and salt. Bring to a simmer, stirring constantly, and cook until the sugar has dissolved. Pour evenly over potatoes and toss to coat well.

3.) Arrange the sweet potatoes in the baking pan, and cover with foil. Bake in the center until potatoes are tender, about 45 min. Uncover and raise temp to 475 and bast the sweet potatoes. Bake in the upper part of the oven until the syrup thickens and potatoes caramelize, about 20 min. longer.

4.) If using marshmallows, top potatoes with 2 cups mini marshmallows and broil under the heat for about 2 min, or until lightly browned.

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Re: Thanksgiving: Meal Planning & Recipes
« Reply #97 on: November 17, 2009, 12:42:44 AM » by servantgirl

Quote from: healthyinOhio on November 16, 2009, 02:34:06 PM

I just wanted to say that I made a very similar recipe for a dinner party we attended this past weekend. It was a huge hit! It was the only food there to be completely eaten up, and a couple people told me that they either don't like cheesecake or don't like pumpkin, but they loved this! Cool

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Re: Thanksgiving: Meal Planning & Recipes
« Reply #98 on: November 19, 2009, 12:00:32 PM » by Kitty

BUMP!

You know, for apple-blackberry pies or chocolate pecan pies or GF stuffings or invitations to dinner... Roll Eyes

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Re: Thanksgiving: Meal Planning & Recipes
« Reply #99 on: November 26, 2009, 06:41:54 AM » by herbalmom

Here's our menu for this year. I simplified a little this year since we just finished moving & we're still unpacking:

Before the meal to help with the "it smells so good cooking that I'm going nuts" Grin

munchies.:

Deviled Eggs
relish tray (going simple this year- just carrots, celery & raw broccoli)

Main meal:

Turkey
Stuffing
Homemade bread
Mashed potatoes
Gravy
Corn
Yams (baked or boiled & mashed from fresh- haven't decided which way I'll cook them yet)
Some green veggie
Cranberry sauce (jellied & from a can- I have made it from scratch before but not this year)

For desert
baked acorn squash w/honey & spices (kids like this just as much a pumpkin pie/custard & it's much easier- DH's OK with either)
coconut pudding

Pineapple juice w/sparkling water is what my kids usually drink at meals like this but they asked for virgin Pina Coladas (Pina Colada- coconut & pineapple- is a favorite) since I have coconut cream concentrate- IF I can find my blender or Vita Mix Wink

(haven't found them yet in the unpacking)

Here's my favorite stuffing & way to cook turkey:

This is the easiest stuffing recipe I have ever used & my family likes it the best:
For each 9 cups of cubed fresh or slightly stale bread (not dried- use bread with some body, not the fluffy stuff) add:
3/4 cup finely chopped onion
1 1/2 cups chopped celery include leafy tops
you can saute the veggies first or not depending on how soft you want them-I don't.
Mix together and add seasonings-I don't measure I add, mix & taste. Keep in mind that the onion flavor will be a little strong if it's raw- it will mellow while its cooking.
Salt- only about 1/2 teas.
pepper-about 1/4 teas watch that you don't put in too much if making large amount
thyme
tarragon
basil (opt)
garlic powder
a tiny PINCH of cayenne- mix it into the other seasonings so it gets evenly mixed (opt)
powdered kelp (opt)
enough chopped parsley to make it pretty

DON'T add eggs or broth. It does NOT take sage or poultry seasoning. You could use different seasoning if you want-this one is a good balance & we like the fact that it doesn't have any sage in it. Stuff into bird & cook.

If you can get a stuffing bag. This is a cheesecloth bag that you put in the turkey before you fill it with stuffing. When the turkey's done 1 tug & the stuffing's out without having to dig it out with a spoon. They only cost about $1.

Even a non basted turkey will come out moist (you can actually squeeze liquid out of the breast) if cooked breast side down. Breast meat is done at a lower temp than the thigh so cooking it breast side down keeps the breast from overcooking & drying out. You can flip it right side up the last 1/2 hour or so to brown the top. Cook to 180 degres in the thigh. Make sure the thermometer isn't touching bone or in a fat pocket. Use a digital thermometer-they are only about $10 & are more accurate than the dial kind. If you don't have a thermometer it's done when the thigh moves easily in the joint & the juices run clear. Forget about the little pop up kind, they are made to pop at a temp that overcooks the meat & don't always work.

Enjoy your holiday & Happy Thanksgiving. Cheesy

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Re: Thanksgiving: Meal Planning & Recipes
« Reply #100 on: November 26, 2009, 06:48:43 AM » by herbalmom

Quote from: Yooper on November 19, 2009, 12:00:32 PM

BUMP!

You know, for apple-blackberry pies or chocolate pecan pies or GF stuffings or invitations to dinner... Roll Eyes

I second Yooper on wanting a good GF stuffing. I'm going with our favorite recipe posted above even though I know that the gluten in the bread won't do good things for us just b/c it's such a favorite & we've been eating reg bread lately anyways with moving & all. Anyone have any ides for how to adapt it so it's GF? (besides using GF bread- that gets pricey) That way I'll have some good ideas for the next holiday. TIA Blessings ~herbalmom

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Re: Thanksgiving: Meal Planning & Recipes
« Reply #101 on: November 26, 2009, 09:12:04 AM » by mykidsmom

Quote from: herbalmom on November 26, 2009, 06:48:43 AM

Quote from: Yooper on November 19, 2009, 12:00:32 PM

BUMP!

You know, for apple-blackberry pies or chocolate pecan pies or GF stuffings or invitations to dinner... Roll Eyes

The only GF stuffing I know of is cornbread based. Don't have a recipe though. We're being way bad and doing traditional stuffing. Hub and I will be suffering bad tomorrow. The boy is having tapioca bread stuffing in a cornish game hen.

patti

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Re: Thanksgiving: Meal Planning & Recipes
« Reply #102 on: November 26, 2009, 09:46:22 AM » by Kitty

Sorry folks, I have 2. Roll Eyes

One is corn bread based and I'm using it. The other was tempting, too. Here they are:

Skelliot’s GF Thanksgiving Stuffing

1 lb sausage
6 tbsp oil
3 cups onion, minced
2 cups celery, chopped fine
4 garlic cloves
8 to 10 cups good, gluten free bread, cut into small cubes, and dried out in an oven at 250 degrees until pretty hard
1 1/2 cups toasted pecans
1 cup minced parsley
1 cup chopped dried apples
1 1/2 tsp dried sage
1 1/2 tsp thyme
salt & pepper to taste
1 to 2 cups chicken or turkey stock

Cook crumbled sausage in a pan. Transfer to a large bowl. Drain pan. Add oil, and cook onion, celery and garlic in the oil until soft. Put veggies into the large bowl. Add all other ingredients except stock. This makes a huge batch. I split it in half, and only put the stock into one half of it, enough to moisten and save the other half for the next day. Only add the stock when you are almost ready to use this. You can make it a day ahead. After adding stock, put into a large pan or casserole dish, and warm at 350 degrees for about 30 minutes. This is delicious!!!

Seeker's Toasted Pecan, Cider and Cornbread Stuffing
I made this w/ the following modifications. It's baking now.
3 T. bacon fat or vegetable oil (I used oil, but as little as I can.)
5 small stalks celery, diced (I use less - 2-3 stalks - as I don't like such a strong celery flavor)
1 large onion, minced (I use less for same reason as above - maybe 1/2 an onion or less) I used 2 small leeks--we love them and it was that or a red onion. Cheesy

1 bag (16 oz.) cornbread stuffing crumbs (I use my homemade cornbread)
I made a GF corn bread and cubed and baked it like in the above recipe. Made about 6 c.
2 c. coarsely chopped pecans Ground them to small in the V-M Roll Eyes

, but still roasted them.
2 teaspoons ground sage (I use less, just b/c sage isn't my fave) Used my own dried leaves, crushed fine.
2 and 1/2 cups apple cider or apple juice (cider is SO much better, IMO! I only use 1 and 1/2 cups and it was the perfect amount of moisture for us. More cider was too wet.) I considered that the cubes might absorb more, so I used 2 c. and it was just fine. Maybe I'll use a scant 2 c. next time after seeing how it turns out.
6 T. unsalted butter (I omit this. We don't even miss it. Have used the butter in the past and, IMO, was way too greasy w/ the butter.)We love butter and wondered if the cubes provided more surface to distribute it--making it less greasy overall?
salt and freshly ground pepper to taste

1. Heat bacon fat or vegetable oil in a large skillet over medium-high heat. Add celery and onion and saute until soft and translucent, about 7-10 minutes.
2. On a cookie sheet, toast pecans at 375 degrees F, 5-7 minutes. (This step is SO WORTH IT - makes the recipe - this and the cider do)
3. In a large bowl, mix the sauteed vegetables together with the cornbread crumbs. Mix in pecans and ground sage.
4. In a small saucepan, combine cider or juice and butter; heat over medium heat until butter is completely melted. (since I don't use butter, I skip this step completely and add the cider directly to the mix w/o heating)
5. Pour over stuffing mixture, mix well.
6. Season stuffing w/ salt and pepper.
7. Stuff turkey cavities immediately before roasting. (I never have stuffed the turkey, b/c we grill our turkey. Would probably give a great flavor to the bird, though. If I were using it to stuff a bird, I would probably use the amount of celery and onion suggested.)
8. Place any remaining stuffing in buttered casserole (covered) and bake at 325 degrees F until hot and crusty, about 45-60 minutes.

Makes enough stuffing for a 16-20 pound turkey.

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Re: Thanksgiving: Meal Planning & Recipes
« Reply #103 on: November 26, 2009, 09:06:48 PM » by floydian

Gluten Free Dressing (Southern Style)

2 pans corn bread
1 cup celery finely chopped
1 medium size onion finely chopped
3 TBS butter
1 1/2 quarts chicken or turkey stock
4 eggs
2 cups milk
1 tsp salt
1 - 2 tsps black pepper
1 tsp sage (if desired) I don't like sage, so I don't add it.

Saute' onions and celery in butter.
Crumble the cornbread well.

Add onions and celery to the cornbread. Mix in the eggs by hand or spoon. Add the milk to the chicken broth, then add to the cornbread mixture. Add salt and pepper to taste (and sage). The dressing will be very soupy.

Bake in a lightly greased 9 x 13 in. pan 350 degrees for one hour. This serves 20. It should be a pretty brown on top. Turn heat up at the end if it's not brown enough.

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And as He stands in victory,
Sin's curse has lost its grip on me;
For I am His and He is mine—
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Re: Thanksgiving: Meal Planning & Recipes
« Reply #104 on: November 26, 2009, 09:46:51 PM » by herbalmom

Thanks to everyone for all the ideas. Only problem is, none of us overly care for cornbread dressing/stuffing. Sorry to all that love it, it's just not our thing. Besides, corn seems to be one of our allergens.

I guess I'll have to plan to use GF bread or today it occurred to me that since my stuffing works well w/slightly sweet breads- oat, Rudi's White bread, etc that it might work well with a GF muffin that's only slightly sweet or that I make with say half the sweetening. I'll have to experiment. If I come up with a good option I'll post it.

Anyone else have any ides/recipes?

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