Thanksgiving is the quintessential American holiday. This year, the date is Thursday, 22 November. I won't go into the history of the Pilgrims and the native Americans here, but it is a holiday associated with "coming together." And really, there is no need that it be an "American" holiday - why can't we celebrate our good fortune with our extended Susans family all over the world?!
And, as is the case with most gatherings, food plays an important part. I suspect I am going "small" this year, with two of four kids living out of state, but that doesn't mean I can't share my thanks with my friends here.
So this topic is for listing your Thanksgiving recipes, traditions, remembrances, or plans.
One of my personal favorite Thanksgiving dishes is called "24 Hour Salad." You make it a day ahead of time, so the flavors blend together. It is a fruit salad that can be made with canned fruit (but fresh fruit works fine too).
Here is an online recipe, similar to my own secret variation. ;)
http://www.food.com/recipe/24-Hour-Salad-38507 (http://www.food.com/recipe/24-Hour-Salad-38507)
I will say, I omit the coconut and use lemon juice instead of vinegar.
(https://www.susans.org/proxy.php?request=http%3A%2F%2F2.bp.blogspot.com%2F-RuIet7hSzzQ%2FTY9mtYYnV1I%2FAAAAAAAABlU%2Fzaz4tr4lLBc%2Fs320%2F24%252Bhour%252Bfruit%252Bsalad.jpg&hash=a5051a7fc9609ca91dd8292e6f3b8e61d8a5875c)
My recipes are top secret ;D
However, I plan on cooking a huge meal this year. Even though there will only be three people eating it. That means, there is going to be way too much food and we will need to share. If you are in the Seattle area and want a good home cooked meal PM me. ;D ;D
I will be making:
Turkey
Mashed Potatoes
Stuffing
Candied Yams
Cranberry relish
roles/biscuits
gravy
Pumpkin Pie
Maybe something green too ;D
(https://www.susans.org/proxy.php?request=http%3A%2F%2Fupload.wikimedia.org%2Fwikipedia%2Fcommons%2Fthumb%2F0%2F0b%2FBaked_cornish_game_hen.jpg%2F200px-Baked_cornish_game_hen.jpg&hash=fcfce16e92129fcc52824a168eb0bc394dd618b8)
Save a turkey!! Eat a cornish hen instead. Make some stuffing and stuff it once it is cooked and there you go. A small side dish and roll are optional.
Maybe something green too
Green beans with ham hocks, southern style!
Quote from: Jamie D on November 02, 2012, 02:48:14 PM
Maybe something green too
Green beans with ham hocks, southern style!
No, no. Maybe some fresh green beans steamed with a little onion. Or some zucchini, or broccoli. No meat needed in veggies.
Quote from: Laura91 on November 02, 2012, 02:46:25 PM
(https://www.susans.org/proxy.php?request=http%3A%2F%2Fupload.wikimedia.org%2Fwikipedia%2Fcommons%2Fthumb%2F0%2F0b%2FBaked_cornish_game_hen.jpg%2F200px-Baked_cornish_game_hen.jpg&hash=fcfce16e92129fcc52824a168eb0bc394dd618b8)
Save a turkey!! Eat a cornish hen instead. Make some stuffing and stuff it once it is cooked and there you go. A small side dish and roll are optional.
Have you ever tried a wild rice
and mushroom stuffing? Wonderful
Edit: Here you go, Laura.
http://www.food.com/recipe/wild-rice-mushroom-stuffing-47488 (http://www.food.com/recipe/wild-rice-mushroom-stuffing-47488)
Although the recipe call for "mushrooms" (of any variety), in your case I would suggest
Psilocybe.
Quote from: Jamie D on November 02, 2012, 02:50:39 PM
Have you ever tried a wild rice stuffing? Wonderful
Wild Rice stuffing with cornish hens is great!
Thanksgiving in Canada is the second Monday in October.
Sorry I missed it, my Canadian friends!
Quote from: Jamie D on November 02, 2012, 02:50:39 PM
Have you ever tried a wild rice and mushroom stuffing? Wonderful
Edit: Here you go, Laura.
http://www.food.com/recipe/wild-rice-mushroom-stuffing-47488 (http://www.food.com/recipe/wild-rice-mushroom-stuffing-47488)
Although the recipe call for "mushrooms" (of any variety), in your case I would suggest Psilocybe.
I usually just go easy and use Stove Top stuffing (or a cheaper version of it). But I know a few people that like mushrooms that would like this idea. I'm a bit of a veggie-phobe.
Quote from: Laura91 on November 02, 2012, 03:21:12 PM
I usually just go easy and use Stove Top stuffing (or a cheaper version of it). But I know a few people that like mushrooms that would like this idea. I'm a bit of a veggie-phobe.
With good reason!
(https://www.susans.org/proxy.php?request=http%3A%2F%2F2.bp.blogspot.com%2F-pKcyM8e8SeY%2FTou35fxPCsI%2FAAAAAAAAApI%2FmKKkeyt0BqA%2Fs400%2FAttack03-300x223.png&hash=dc74322007f2e09ac988f6a6b31abd88d908d2d1)
Attack of the Killer Tomatoes?
Christmas is the big get together with my extended family, but one of the family groups would have Grandma over for Thanksgiving. One year in the 1980's it was our turn. It was Me, mom, Grandma, and one of my sisters. My other siblings had that with their spouses families. We didn't have the turkey, but Duck a l'Orange, a good change of pace with wild rice stuffing. My mom cooked the duck to perfection. We had a good time that year.
Joelene
Green bean casserole. And shrimp salad.
Also I have made Brussels sprout and walnuts with real maple syrup roasted.
This year, I will be eating with my neighbor. Meals on wheels. And maybe something will happen here at the park.
I will likely be working since I tell them its ok since I don't have family here normally. I'm not one for holidays anyway.
Well we don't have Thanksgiving so someone will have to invite me over.
Cindy, you have an open invitation.
I live in Hoboken, New Jersey.
Sweet potato casserole and pumpkin pie. Don't care about the rest :3 *drools and wags her tail*
Quote from: Cindy James on November 03, 2012, 02:23:41 AM
Well we don't have Thanksgiving so someone will have to invite me over.
I invited anyone who wants to come. However, you will have to make the trip to Seattle ;D
Here is a good Thanksgiving side dish recipe. Rather than have your yams or sweet potatoes smothered in toasted marshmallows, try Praline Yams.
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=200918 (http://recipes.sparkpeople.com/recipe-detail.asp?recipe=200918)
40 oz can Princella Cut Yams, drained
1/2 cup chopped pecans
1/2 cup coconut
1/2 cup firmly packed brown sugar
1/4 cup flour
1/4 cup margarine or butter melted
Heat oven to 350 degrees F. Place drained yams in ungreased 2 quart casserole or baking dish. In small bowl, combine remaining ingredients; blend well. Sprinkle over yams. Bake at 350 degrees for 35 to 40 min or until bubbly. Serves 10 1/2 cup serving.
I add 1/4th cup of Kentucky bourbon to the recipe when I make it at home. ;)
I also like to use fresh yams or sweet potatoes, which I peel, quarter, and pre-cook on high in the microwave for 12 minutes, before adding them to the casserole and baking.
(https://www.susans.org/proxy.php?request=http%3A%2F%2Fwww.redbookmag.com%2Fcm%2Fredbook%2Fimages%2FOu%2Fpraline-yams-recipe-1109-de.jpg&hash=6d88055ac22927d9446c727a6ff6061641b21b6f)
Cindy, you have an open invitation.
I live in Hoboken, New Jersey.
But your profile says SoCal.
Yes, I do live in SoCal!!!
I also have a warped sense of humor.
Quote from: Jamie D on November 16, 2012, 10:20:22 PM
Yes, I do live in SoCal!!!
I also have a warped sense of humor.
Typical yankee running dog. Just for that I'll change the locks to stop you sneaking in to my place ::)
Quote from: Cindy James on November 17, 2012, 01:15:50 AM
Typical yankee running dog. Just for that I'll change the locks to stop you sneaking in to my place ::)
I am still waiting for my meat pie floater...
or did that end up in Hoboken?
Quote from: Jamie D on November 17, 2012, 01:19:01 AM
I am still waiting for my meat pie floater...
or did that end up in Hoboken?
I sent it, your fault if you gave the wrong address. It may have ended up with Tekla and become the cultural food icon of San Fran. Just imagine Fisherman's Wharf with a PieFloater stand. Hey I could make money here!!!
Dairy Free Pumpkin Pie with Gingerbread crust! substitute the egg/milk for maple syrup and apple cider vinegar!
If you are still looking for a super easy dessert to make for your guests, try the recipe first developed in the 1960s. It was a favorite of my mom's
ALMOND CRUST CHERRY CREAM PIE
For the crust you can make your own, or buy a frozen one.
If you make your own, add 1/2 cup of chopped slivered almonds before rolling.
If you buy your crust, let thaw, and press the slivered almonds into the base.
Bake before filling as directed, and cool.
For the filling, combine:
One 15 oz can of sweetened condensed milk
1/3 cup lemon juice
One teaspoon vanilla extract
1/2 teaspoon almond extract
Mix well. It will be quite thick.
Then fold in 1/2 cup of heavy whipping cream, whipped (it will increase in volume).
Pour the filling/whipped cream mixture into the cooled pie shell.
Top with one can of commercial cherry pie filling, and refrigerate for at least two hours.
(https://www.susans.org/proxy.php?request=http%3A%2F%2Ffood.sndimg.com%2Fimg%2Frecipes%2F26%2F59%2F55%2Fsmall%2FpicQ65eo3.jpg&hash=4b262a452242608341234b051773a32890b8188b)
Very easy. Very delicious.
If you are not good with pastries of any sort, try this easy dessert. It is made with an Australian apple that has become popular world wide - the Pink Lady.
Baked Pink Ladies
Ingredients
6 Pink Lady apples, cored
2 tablespoons chopped, toasted pecans
1/4th cup firmly packed brown sugar
2 tablespoons sweet butter
Zest of one lemon
1/2 cup bourbon whisky
6 vanilla beans
2 more tablespoons of butter
heavy cream
Method
Prepare the apples for baking. You may optionally retain the bottom part of the removed core as a "plug". Place apples in a baking dish with a cover (or use aluminum foil when ready to bake).
Mix together the pecans, brown sugar and sweet butter. Fill each apple with the pecan mixture. If you have too much let it fall over into the dish. Insert vanilla bean into each apple.
Pour bourbon into the baking dish and add the zest of lemon. Bake covered at 375F for 45 minutes, then uncovered at 425F for 15 minutes.
When baking is complete add 2 more tablespoons of butter to the whisky, zest and apple juices from cooking, and mix in the dish. Spoon the whisky topping over each apple, and allow to cool to warm.
(https://www.susans.org/proxy.php?request=http%3A%2F%2Ffitandfed.net%2Ffiles%2F2012%2F02%2FPink-Lady-apples-baked.jpg&hash=0be1cd397f859bfe782dacbd9bc3baa96f75355a)
When ready to serve, top with a small amount of heavy cream.
Very easy. The Pink Lady is a sweet, crisp apple. If they are unavailable, substitute a tart baking apple, such as a Pippin or Grannie Smith, and add a little more brown sugar.
There are many, many variations that can be made to this recipes, such as adding raisin or currants into the pecan mix.
Succotash
This may actually be similar to a dish made for the First Thanksgiving. The word "succotash" comes from the Narragansett Indian word for "boiled kernels of corn." There are many variations on the recipe, each using the fresh vegetables available locally. This recipe can use either fresh or frozen vegetables. I generally avoid canned vegetables because of the issues with texture and salt.
Ingredients
2 cups corn kernels
2 cup lima or butter beans
1 red bell pepper, coarsely diced
4 tablespoons of vegetable oil or butter
Ground pepper
Chopped parsley or other herbs
In a large sauce pan add vegetables to rapidly boiling water with 1/2 teaspoon salt. Cook for just a few minutes, remove vegetables. If they are not to be used immediately shock them by running under cold water.
Place a double boiler on top of the boiling cooking water. Place the vegetables into the top part of the double broiler, with 4 tablespoons of vegetable oil or butter, a season with ground pepper, to taste. Stir succotash until warm and coated in oil or butter. Garnish with chopped parsley.
(https://www.susans.org/proxy.php?request=http%3A%2F%2Fmamadeon.files.wordpress.com%2F2011%2F10%2Fsuccotash.jpg&hash=0434b422f10f04e0821f7865e0c9b841a1a10b93)
This is a healthful and delicious vegetarian dish.
Stuffings and dressings
Although these terms are used interchangeably, the key difference between the two is the the stuffing is, be design, meant to be put inside of the body cavity of the animal being cooked, whereas a dressing is prepared separately and served as a side dish. For the purpose of this post we will talk about stuffing and dressing used for turkey, duck, goose and other fowls traditionally cooked for holiday meals.
A stuffing cooks with the bird, and both picks up the taste of the bird, and well as add its own dimension to the dish, by way of seasonings. Note also, a stuffed bird takes longer to cook than an unstuffed bird. Dressings, when prepared separately, often need an addition source of moisture while cooking, and typically use broths, fruit juices, and fruits.
Commercial, dual use dressing and stuffing are widely available and quite good. But a homemade version adds that much more to the experience. I will offer two traditional American dressings, that can be made shortly before serving the fowl. Each recipe should serve 8 to 10 people, 1/2 cup servings.
Southern Cornbread, Sausage, and Apple dressing (Stove top)
(https://www.susans.org/proxy.php?request=http%3A%2F%2Fwww.porkbeinspired.com%2FRecipeImages%2FRecipe%2FCorn_Bread%2C_Sausage_and_Apple_Stuffing_recipe.jpg&hash=486663f93149121234a0586246e5723e322cff4b)
In a large skillet or saucepan, on medium high heat, cook until slightly browned, 1 cup of sage pork sausage. Reserve sausage. In the sausage fat add:
1 cup chopped celery
1/2 large onion, diced
2 peeled, cored, and diced apples
Sautee until onions are translucent, reduce heat to low then add:
2 cups of baked cornbread crumbs
1 cup of chicken, turkey, or vegetable broth
1/2 teaspoon salt (less if broth is salty)
1/4 teaspoon ground black pepper
Reserved sausage
Stir until until cornbread is moist. Heat covered on low until ready to serve.
New England Oyster Dressing (oven)
(https://www.susans.org/proxy.php?request=http%3A%2F%2Fo.aolcdn.com%2Fdims-global%2Fdims3%2F12AB%2Fresize%2F456x342%2Fhttp%3A%2F%2Fo.aolcdn.com%2Fhss%2Fstorage%2Fadam%2F7db1249afb8bfc168c68f1ffa56a451b%2Fnew-england-oyster-bread-stuffing_456X342.jpg&hash=ca5e0e359fe418cb2531b9c61c12303c91c65f5e)
This recipe is best with fresh oysters, but canned, drained oysters work just as well. It can be made during the last 45 minutes of cooking for the turkey, in the same oven if there is enough room. Otherwise, it can be made ahead of time, refrigerated, and reheated at the last minute.
Pre-heat oven to 325F (160C).
Spray a two quart covered casserole dish with vegetable oil.
In a large skillet or large saucpan over medium high heat cook:
1/2 pound of diced bacon, until moderately done
To bacon and drippings add:
1/2 diced large onion
4 celery stalk, with tops, chopped
Cool until tender, about four to six minutes, then add:
1 tablespoon finely chopped fresh parsley
6 cups of plain restaurant style croutons (buy in box or bag)
Remove from heat and mix thoroughly, add:
3 beaten eggs
3 cups oysters, chopped (about 2 pints whole)
1 1/2 cups vegetable stock
Season to taste with 1 teaspoon salt, 1/2 teaspoon black pepper, 1-2 teaspoons poultry seasoning mix
Transfer to casserole dish and bake covered for 45 minutes