TravelTalkOnline Forums People Talk Recipes thanksgiving recipes

it's that time of year again... wondering what everyone's making this year and if there are some good recipes to share. it looks like thanksgiving feast will be at our house this year. i'm planning on making just about everything, except the turkey and apple pie. ideas are welcome- thanks!

Have my dried cranberries soaking in Grand Marnier (for about three weeks now) for my Cranberry Bread...

recipe please. sounds delicious!

Here you go...
http://www.traveltalkonline.com/forums/s...rue#Post1082681

I won't be cooking this year (will be on the island <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />), but this casserole has been a tradition in our family for four generations now. I think I posted it here before, but here it is again...

Not Your Mother's Green Bean Casserole

Recipe By :Georgia
Serving : 6 to 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 boxes frozen french cut green beans -- cooked and drained
4 tablespoons butter -- divided
1 small onion -- diced
2 Tablespoons flour
1 cup sour cream
1 tablespoon sugar
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup shredded cheddar cheese
1 cup shredded swiss cheese
2 cups corn flakes -- crushed

Cook green beans according to package directions. Drain, and place into a buttered casserole dish

Melt 2 T butter in small saucepan, saute onion until just soft

Add flour to butter and onion, and stir until well combined

Add sour cream, sugar, salt, and pepper to butter mixture and cook gently until mixture bubbles and thickens slightly.

Pour sour cream mixture over green beans and mix thoroughly

Top with mixture of cheeses

Top with crushed corn flakes, dot with remaining butter.

Bake at 375 for 20 minutes or until bubbly.

Description:
"This has been a tradition on my family's Thanksgiving table for four generations."

You have posted it before, this year will be my third year making these green beans. My family loves them! THANKS.

I thought I had...I'm so glad your family enjoys them!

<img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

Other than the cranberry bread...
we are just doing the traditional stuff...
Sweet Potatos & Apples... Turnips... creamned pearl onions... fresh string beans with slivered almonds...
And pies for dessert! From Briermere Farms in Riverhead, NY...
(the Blueberry Cream Pie is to DIE FOR!)... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

we are in SH what time are you serving???

Thanksgiving Day is an all day event for our family! Starts when we get up in the AM...
we never have a set serving time...

it's been confirmed; thanksgiving dinner at our house this year. i've been browsing through my cookbooks and magazines. cranberry and chocolate chip cookies is a contender so far.

I think we will be having TG at our house this year, but possibly a small group, 6 to 8 people. Definitely will be doing a brined turkey. Last year I made baked mashed potatoe casserole with pancetta. Have the recipe at home. It will be worth making again. Or possibly a potato gratin with rosemary. Have been wanting to do that again, but with just two of us normally, it's way too much food. I think I will make some pumpkin bread, as it's been a long time since I made pumpkin bread. Also some banana bread for snacking. The banana bread recipe is one of Emeril's. I know he's not real popular here, but the banana bread is great! LOTS of butter and also has sour cream.

I made this cake for a Halloween party and it was very good. Think I will make another for Thanksgiving.

Chocolate Glazed Pumpkin Cake


YIELD: 10 Servings
COOK TIME:1 Hour
PREP TIME:15 Minutes
COST PER SERVING:$.91
COURSE: Cakes/Frostings
Ingredients

CAKE:
4 large eggs, at room temperature
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
2 cups canned pumpkin puree
GLAZE:
1 cup chocolate chips
1 tablespoon light corn syrup
1 cup heavy cream
Preparation

Make cake: Preheat oven to 350°F. Grease and flour a 9-inch Bundt cake pan. Set aside.

Beat eggs and sugar until blended. Beat in oil. Sift flour, baking soda, pumpkin pie spice and salt into egg mixture. Fold in dry ingredients and pumpkin puree. Pour batter into pan and bake until a skewer inserted into center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack for 15 minutes, then turn out onto rack to cool completely.

Make glaze: Place chocolate and corn syrup in a heatproof bowl. In a pan, warm cream over medium heat until it simmers. Pour cream over chocolate, let stand 1 minute, then whisk until smooth. Let cool to room temperature.

Place cake on a rack over a baking sheet. Drizzle glaze over cake. Let sit until set.

this sounds awesome--thanks! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Just found out my sister is making her FABULOUS baked broccholi & cheese casserole for T'Day! YUMMMMM!!!
I have tried, but I can not make this dish like my sister can! It is to die for!
It's her thecnique, because I have followed her recipe, and it never comes out as good as hers!
It's even better the second day!

i came across a recipe for autumn apple cake in a hudson valley guide. i decided to do a trial run pre-thanksgiving. i haven't tasted it yet, but if it turns out worthwhile, i'll sprinkle with powdered sugar and serve.


autumn apple cake

2 eggs
2 cups sugar
1/2 cup butter
3 cups flour
1 1/2 tsp cinnamon
2 tsp baking soda
4 cups apple, chopped

beat first three ingredients until creamy. then combine next three. fold in the apples. pour into a bundt pan or 9x13 pan. bake at 350 for 1 hour.

Thanksgiving hasn't been the same since a friend introduced me to "Potato Filling" about 5 years ago... This stuff is so good it overshadows the rest of the meal! Have made it in massive quantities for hubby's office parties too & people were scraping the pans out! I NEVER cook with a ton of fat & salt & carbs... Except to make this for Thanksgiving & Christmas.... I will NEVER serve plain ol' mashed potatoes for a holiday meal again!

This recipe is exactly as it was given to me, but I've also made it with part butter & part olive oil & the difference was pretty minimal. White bread, wheat bread, whatever you like will work. I always use skim milk because I like it, but whatever you like to make mashed potatoes with is fine.

5 lb potatoes
1 bunch celery, diced
2-3 large onions, diced
3 sticks butter
2 eggs
1/2 loaf of bread
Milk
S&P

Make mashed potatoes with a whole stick of butter & plenty of milk and add 2 eggs. Beat them in with a hand mixer. Potatoes need to be fairly wet so they won't dry out when baked.

Sauté onions & celery in a stick of butter & dump into mashed potatoes. Melt another stick of butter & brown the bread cubes. Throw those into the potatoes when they're kinda crispy.

Add lots of salt & pepper. Mix it all together & put aside a small bowl to eat now because you've worked hard. The raw eggs haven't killed me yet, but you're on your own here... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />

Put in a baking pan (I use a disposable foil one) & cover with foil at 350 for about 1/2 hour or so. Take off the foil & bake a little longer until the top starts to brown a little.

Leftovers make a mean potato pancake, too!

i've made mashed potatoes with celery and onion before; it's delicious. your recipe sounds good, although i don't think my conscience would allow me to add all that butter... also, i just tried a small piece of the autumn apple cake. it's a keeper. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Banana.gif" alt="" />

Please share the recipe! My family loves brocolli...never tried making a casserole.

Thanks!

It's just a bechamel based cheese sauce with steamed broccoli added and then baked til bubbly...
she covers the top with slices of american cheese and then with panko crumbs mixed with melted butter for a topping...
I think the key is using mild cheddar (mild cheddar is a lot creamier than sharp or extra sharp) & real american cheese...
mixed 1/2 & 1/2...
My sisters recipe is a lot like many of my recipes...
we use the "that looks like about enough" measuring system for dishes we make a lot...
it is wonderful!

I think where I go wrong with her recipe...
I make the cheese sauce in a pot on the stove...
whereas she uses a double boiler to make the cheese sauce...
I just have no patience for a double boiler with that much volume...

No kidding, I'm the one who buys 96% fat free ground beef & has to scrub my cast iron with Brillo because I don't use enough oil to keep stuff from sticking! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> But you don't really need that much butter (2 sticks, or 1 stick plus olive oil for sautéing the veggies) would be plenty... AND it makes almost 10 POUNDS of finished product, so per serving it's not so bad for once or twice a year!

Hey, could that cake be done in something other than a bundt pan? I don't have one & there's not one square inch of storage left in my gadget closet for anything new! <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" />

Hey, could that cake be done in something other than a bundt pan? I don't have one & there's not one square inch of storage left in my gadget closet for anything new!

I bet it would do well in a bread or loaf pan as well as the 9x13 mentioned. Or, if you had any of those small, individual loaf pans...that might work. This would probably freeze well too as I can't really eat a whole cake before it would become a science experiment. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

Ooo, individual loaf pans are PERFECT!! Great for sending home with guests after dinner, too, great idea!

Edit: duuhh, I skimmed right over the "9x13" part of the original recipe... <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" />

ok, i think you've convinced me. any particular potato you prefer for this recipe? i usually opt for yukon gold over russet when making mashed potatoes. the autumn apple cake was brought to the office today; it is well received, although i should mention that no one ever complains about the boss. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

I never met a potato I didn't like, but Yukon Golds DO seem to make exceptionally good mashed potatoes.

God, I'm starving today. {{{sigh}}} <img src="http://www.traveltalkonline.com/forums/images/graemlins/Blush.gif" alt="" />

Oh Boy... you and I have different tastes for sure Dharma!
I don't like Yukon Golds...
They are just OK when roasted but they get way too glutenous when you make whipped potatos...
They come out almost like a paste...
I prefer a mixture of Eastern White or Red Potatos, mixed about 3:1 with a good Idaho Baking Potato...
The Eastern potatos for flavor and creaminess, the Idaho to add fluffiness...
mix with sour cream, chopped chives & mashed roasted garlic! and real UNSALTED BUTTER!!! YUMMMMMMM!!!
S&P to taste...

Add a small amount of cream cheese, really makes them creamy!

YES!!! I have done that also! It is really good!

an interesting article about mashed potatoes. http://www.reluctantgourmet.com/mashed.htm

Good article... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Hahahaha! My mashed white potatoes tend to come out pasty! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> I think part of the issue is that I tend to boil them to DEATH (I'm easily sidetracked!), so I probably drain off a lot of the excess starch from the Golds, whereas it likely just disintegrates the whites & makes them almost rice-y.

Also I think mashing/whipping is a fine line between "just right" and "overworked". If they're pasty, they're overworked, no matter what kind they are; some just require less than others. I'm famous (infamous?) for doing this with dough, and it creates a lovely substance akin to bricks. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Blush.gif" alt="" />

But again, there is no potato I dislike, so if they come out gluey or lumpy or creamy or flaky... I love 'em all! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Banana.gif" alt="" />

THAT we agree on! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

Now, I tend to be from the skins-on, leave 'em lumpy camp... (as long as I didn't boil them into oblivion)... y'all?

I like lumpy sometimes and really smooth & creamy whipped sometimes...
sometimes with skins on, sometimes peeled...
Depends on what I'm serving & my mood...

Cranberry Relish

1 small package black cherry jello(sugar free ok)
1 cup hot water
1 16 oz can whole cranberries
1/2 cup walnuts or pecans chopped
1 8oz can crushed pineapple drained
1 Granny Smith apple chopped

Dissolve jello in hot water.Add cranberries and stir well. Add remaining ingredients.Chill at least 2 hours.

Tucker! That sounds really GOOD! I think I'll try it this year! TY!!!
would be great on leftover Turkey Sandwiches the next day too!

That sounds good, I just found this one and I'm going to give it a try:


Ingredients

4 large naval oranges, peeled and cut into chunks
4 large apples, cored and cut into chunks
1 (12 ounce) package frozen cranberries
1 (3 ounce) package strawberry flavored gelatin mix
1 cup white sugar
1 cup chopped pecans

Directions

Place the oranges in the bowl of a food processor, and pulse until chopped, 2 or 3 pulses. Remove and place the chopped oranges into a large bowl. Chop the apples in the food processor for 2 or 3 pulses, and place in the bowl. Chop the cranberries in the food processor for 2 or 3 pulses, and place in the bowl with the oranges and apples.

Stir the gelatin mix, sugar, and chopped pecans into the chopped fruit, and mix well. Cover and refrigerate until set, at least 2 hours.

I think you'll love it. It is easy and always gets raves.
Here's another ;
Wild Rice Salad
2 boxes Uncle Ben's white and wild rice- orange box
1 cup raisins
4 carrots chopped
5 stalks celery chopped
1 each red and yellow pepper chopped
2/3 cup parsley chopped
1/2 red onion chopped
1/2 cup olive oil
1/4 cup balsamic vinegar
Chopped nuts as desired
Cook rice as directed on package.Plump the raisins in warm water and drain.Finely chop all the vegetables and combine with rice in large bowl. Whisk the oil and vinegar with some chopped green onions and pour over rice and vegetables. Chill or serve at room temp.

Sounds great! I loathe plain old cranberries! Think I will try this! Thanks.

Tucker...
YES!!!I have made that one (or at least one very similar) in the past! It's very good!
I think the only change I made was to substitute either dried Cranberries or Black Currants for the raisnis...
I always prefer currants to raisins...