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Post by mickster on Nov 17, 2006 16:32:16 GMT -5
[glow=red,2,300]What are you having for dinner Thanksgiving day? [/glow] I'm making the traditional dinner, i.e., turkey, mashed potatoes, etc., and pumpkin cheesecake. Red wine.
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Post by Arrianna on Nov 17, 2006 16:46:28 GMT -5
My family has a traditional dinner of Turkey, Sausage Stuffing, Mashed Potatoes, Gravy, Rolls, Sweet Potatoes, Dixie Salad, Relish Trays, Cranberry Orange Relish, and 4-5 differnt types of pies. It takes a few days to fix everything. We usually have somewhere between 12-20 people present.
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Post by herringchoker on Nov 17, 2006 21:36:02 GMT -5
I have the luxury of being a guest this Thanksgiving...we got invited yesterday.
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Post by Arrianna on Nov 18, 2006 22:13:10 GMT -5
Looks like I'm making the pies this year. Usually I'm in charge of the Turkey but my mother wants to try something new. I'm trying to talk her into a Turducken next year.
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Post by missteetheironchef on Nov 21, 2006 14:06:37 GMT -5
Here some recipes...
Roast Turkey with Chestnut Stuffing By EatingWell.com
Yield: 12 servings, plus leftovers Active Time: 1 3/4 hours (including stuffing & broth) Total Time: 5 3/4 hours Ease of preparation: Moderate
During the autumn season in Italy, turkey is often deliciously paired with a stuffing of chestnuts and sausage. The wild turkey was brought to Europe from the New World, and once domesticated, returned there to breed as the classic festive bird. It also became one of the large courtyard fowl animals in Lombardy. With Italy being one of the largest producers of chestnuts, it was expedient to put the two together in another happy marriage of New and Old World.
10 cups Chestnut Stuffing (recipe follows) 1 12-to-14-pound turkey 1 lemon, cut in half 2 teaspoons chopped fresh rosemary 1 teaspoon chopped fresh sage 1/2 teaspoon salt Freshly ground pepper to taste 2 slices bacon 2 tablespoons olive oil 1 cup dry white wine 3 cups Giblet Broth (recipe follows) or reduced-sodium chicken broth 2 tablespoons water 1 tablespoon cornstarch
1. Make Chestnut Stuffing through Step 6.
2. Preheat oven to 325 F. Coat a large roasting pan and a 2-quart baking dish with cooking spray.
3. Remove the giblets and neck from the turkey and reserve for Giblet Broth. Remove any visible fat from the turkey. Rinse the turkey well and pat dry. Rub the cavity with lemon halves, squeezing them as you go. Make a few tiny slits under the wings, where the legs join the body and in the fleshiest part of the breast. Stuff each slit with a bit of rosemary and sage.
4. Stuff cavity and neck pouch with about 5 cups of the stuffing, securing neck cavity with a skewer. Place remaining stuffing in the prepared baking dish; cover and refrigerate until needed. Sprinkle the turkey with salt and pepper. Place bacon slices crosswise on the breast. Cover with a piece of cheesecloth big enough to drape over the whole bird. Dribble oil over the cloth to moisten slightly. Tie drumsticks together.
5. Place the turkey, breast-side up, in the prepared roasting pan. Roast for 1 hour. Pour wine over the turkey and baste a few times. Continue to roast for 2 hours more, basting with pan juices several times. Remove cheesecloth and bacon and roast until the turkey is done, an additional 30 to 60 minutes. (An instant-read thermometer inserted in the thickest part of the thigh should register 180 F and 165 F in the stuffing.) Total cooking time will be 3 1/2 to 4 hours.
6. While the turkey is roasting, make Giblet Broth. About 30 minutes before the turkey is ready, cover the reserved stuffing with a lid or foil and bake until heated through, 35 to 45 minutes. If you like a crisp top, uncover for the last 15 minutes of baking.
7. When the turkey is ready, place it on a carving board or platter. Scoop stuffing into a serving bowl, cover and keep warm. Tent the turkey with foil and keep warm. Pour drippings from the roasting pan into a small bowl; chill in the freezer so that fat can be skimmed off. Place the roasting pan over medium heat and pour in broth; bring to a boil, stirring to scrape up any browned bits. Cook for 5 minutes, then transfer to a medium saucepan. Skim fat from chilled drippings and add drippings to the saucepan; bring to a simmer. Mix water and cornstarch in a small bowl; add to the simmering sauce, whisking until lightly thickened.
8. Remove string from drumsticks and carve the turkey, discarding skin. Serve with stuffing and gravy.
Nutrition Information
Per serving (3 oz. meat, 3 tbsp. gravy, 3/4 cup stuffing): 515 calories; 17 g total fat (5 g sat, 6 g mono); 155 mg cholesterol; 37 g carbohydrate; 50 g protein; 5 g fiber; 701 mg sodium.
Green Beans with Poppy Seed Dressing By EatingWell.com
Yield: 4 servings, 3/4 cup each Active Time: 20 minutes Total Time: 25 minutes Ease of preparation: Easy
These warm, fresh-tasting beans offer an exciting alternative to old standby mushroom-soup-based green-bean casseroles. Toasting the poppy seeds brings out their nutty flavor.
1 teaspoon poppy seeds 2 tablespoons extra-virgin olive oil 1 tablespoon white-wine or rice-wine vinegar 1 teaspoon Dijon mustard 1/2 teaspoon honey 1 tablespoon minced shallot 1/8 teaspoon salt, or to taste Freshly ground pepper to taste 1 pound green beans, stem ends trimmed
1. To prepare dressing: Heat a small dry skillet over medium-low heat. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a small bowl (or jar) and let cool. Add oil, vinegar, mustard, honey, shallot, salt and pepper; whisk (or shake) until blended.
2. To prepare beans: Cook beans in a large pot of boiling water until just tender, 5 to 7 minutes. Drain. Warm the dressing in a large skillet over medium heat. Add beans and toss to coat.
Nutritional Information
Per serving: 113 calories; 8 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 11 g carbohydrate; 3 g protein; 4 g fiber; 104 mg sodium. Nutrition bonus: Vitamin C (20% daily value), Fiber (15% dv), Vitamin A (15% dv). 1 Carbohydrate Serving
Make Ahead Tip
To make ahead: The dressing will keep, covered, in the refrigerator for up to 2 days.
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Post by allezcuisine on Nov 21, 2006 16:17:03 GMT -5
I'm volunteering this year, so I won't have to cook, but I'll be serving. I hear we'll get to pick on the leftovers.
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Post by mickster on Nov 22, 2006 11:28:23 GMT -5
;D ???I can't believe you think there will be any leftovers if you're serving the homeless, or poor families, [glow=red,2,300]AC. GET REAL! lol[/glow]
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Post by missteetheironchef on Nov 22, 2006 11:30:45 GMT -5
Main Course Accompaniments
1 pound sausage 2 medium onions, chopped 1 and one half cups chopped celery 5 cups crumbled cornbread 1 cup crumbs from white bread 2 eggs beaten 1 Tbsp. sage One quarter cup melted butter Salt and pepper to taste
Saute sausage until cooked then remove from pan. Saute onions and celery in small amount of sausage drippings and then drain. Blend sausage, onions and celery together, add cornbread, white bread, eggs, sage and salt and pepper. Fold in butter. Everything we read lately tells us to never stuff your turkey. This is for cooking as well as health reasons. You see, in order to adequately cook the inside of a stuffed turkey to be safe, you must overcook the outside resulting in dry turkey meat. For best results, cook your stuffing in a separate covered casserole for 30 minutes at 350 degrees.
The Skinny: Use low fat sausage.
Baked Pineapple Casserole
1 tsp. vanilla One quarter cup sugar 2 Tbsp. all-purpose flour 2 eggs beaten 1 20-oz can crushed pineapple, 2 eggs beaten with juice One eighth cup butter 1 cup white bread cubed
Mix vanilla, sugar, flour, eggs and pineapple together. Saute bread in melted butter until golden brown. Add bread to mixture. Place in greased casserole dish and bake at 350 degrees for 35 minutes.
The Skinny: Use egg substitutes. The rest of the ingredients are pretty much necessary.
Frozen Cranberry Salad
1 16-oz. can cranberry sauce 1 20-oz. can crushed pineapple, drained 1 14-oz. can low fat sweetened condensed milk One quarter cup lemon juice 2 cups whipped topping One quarter cups walnuts or pecans, chopped
Combine all ingredients except nuts in a large bowl. Spread out in baking dish. Top with nuts and freeze. Remove from freezer 20 minutes before serving. Cut into squares.
The Skinny: Use low fat whipped topping, which is like prepared whipped cream but not as good as the real thing. We already use low fat condensed milk in this recipe.
Cranberry Orange Relish
2 cups fresh raw cranberries One half cup brown sugar 2 Tbsp. orange peel, grated 1 Tbsp. lemon peel, grated 1 tart apple, cored and chopped One half cup walnuts or pecans, chopped 2 naval oranges, peeled and sectioned 1 Tbsp. lemon juice 1 tsp. ground cinnamon One half tsp. ground cloves One half tsp. ground allspice
Combine all ingredients in a food processor and process until mixed well but still chunky.
The Skinny: This might be one of the skinniest recipes on the table. Use your favorite sugar substitute.
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Post by Arrianna on Nov 22, 2006 13:58:36 GMT -5
You know Mistee... there is a recipe section.
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Post by mickster on Nov 22, 2006 16:45:58 GMT -5
LOLOLOL That is way too funny! I laughed so hard I began to cry.....ROFLOLWT
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Post by allezcuisine on Nov 27, 2006 17:47:12 GMT -5
;D ???I can't believe you think there will be any leftovers if you're serving the homeless, or poor families, [glow=red,2,300]AC. GET REAL! lol[/glow] Hehe. Actually I brought home one serving of each side dish they offered. Us helpers had shifts, and sat down with the people we were serving for our dinner. I had a great time.
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Post by mickster on Nov 28, 2006 16:26:50 GMT -5
Well thankfully you got some dinner, too.
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