Home » Discussion Forums » Playing With Your Food » Your Thanksgiving Culinary Plans?!
| Your Thanksgiving Culinary Plans?! [message #36371] |
Thu, 11 November 2010 12:56  |
 Jeanne Marie
Messages: 320
Registered: October 2008
Location: Kansas City |
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Hey, everyone!
My husband's family does not usually do turkey each year for Thanksgiving, or even ham. This was a surprise to me, as I come from a pretty devotedly turkey family! Last year, my first time to celebrate Thanksgiving with his family (and my S.O. debut, no pressure!), I brought a leg of lamb, which was very well received. In previous years, they've had Gulf prawns, lobster, all sorts of different things!
This year, hubby and I are staying put and celebrating alone for our first Thanksgiving together. We haven't yet decided what to have, and so I am curious what YOUR culinary plans for Thanksgiving are this year! Looking for interesting and yummy ideas!
Thanks for sharing!
Smiles,
Jeanne Marie
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| Re: Your Thanksgiving Culinary Plans?! [message #36391 is a reply to message #36371 ] |
Fri, 12 November 2010 03:19  |
Aelia
Messages: 35
Registered: September 2010
Location: California |
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I come from a rather large family when you start factoring in the second-cousins and friends of the family, and when I say rather large, I mean it.
So, approximately 50-70 of us set up a potluck (all organized by one of those second-cousins.) Each family group gets assigned a dish. About 4 people bring turkeys, at least 1 brings a vegetarian alternative (which varies, but last year it was a tasty tofu stir fry) there are several varieties of dressing and gravy and potatoes, quite a lot of vegetables, a few different salads, and a ton of beer and wine.
We spend the day out in a park, socializing and eating and having an amazing time together.
Then, before the food-coma sets in, my boyfriend and I make an appearance at his parents house to eat a few bites and claim some leftovers. It's definitely the far end of the spectrum, but it's equally as nice.
I see no issue with a non-traditional Thanksgiving, as long as you enjoy it!
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| Re: Your Thanksgiving Culinary Plans?! [message #36425 is a reply to message #36371 ] |
Fri, 12 November 2010 19:57 |
librarykat
Messages: 572
Registered: October 2008
Location: Redneck Riviera |
Senior Member |
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We do a Southern-style ham, starting with a dry-cured country ham that we now have to special-order from our supermarket's meat department (up to 3 years ago, we could always find Smithfield dry cured hams in November). Soak the thing for up to 2 days, then boil it with some Coca Cola added to the water, then bake it. Hubby makes red eye gravy for it.
In past years, we traveled to spend Thanksgiving with hubby's uncle's in-laws, but something happened last year - I still don't know what. So we're probably going to be on our own for the first time ever since we got married. It's going to be weird. Older son and his family will be spending Thanksgiving with her mother, so it will be just the three of us.
As far as other dishes, I may do a sweet potato casserole, we'll have some greens (may be Chinese stir-fry, I don't know yet), and brown rice. I will bake a pumpkin pie.
When we lived in Hawaii and had big family dinners (my parents would also come), we'd have the turkey and trimmings plus several salads, sushi, Chinese noodles, and whatever else someone decided to make.
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| Re: Your Thanksgiving Culinary Plans?! [message #36509 is a reply to message #36425 ] |
Sun, 14 November 2010 12:21 |
CathyR
Messages: 577
Registered: July 2009
Location: NW England |
Senior Member |
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That all sounds totally scrumptious!
But ... what's red eye gravy?
Just when the caterpillar thought the world was over, it became a butterfly.
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| Re: Your Thanksgiving Culinary Plans?! [message #36643 is a reply to message #36531 ] |
Tue, 16 November 2010 11:04 |
Jeanne Marie
Messages: 320
Registered: October 2008
Location: Kansas City |
Senior Member |
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| Black Bear wrote on Sun, 14 November 2010 21:26 |
As to Thanksgiving, we're a small family; haven't done a dinner for more than 7 or 8 people since I was a kid. But it's my parents, my grandpa, my aunt and two friends of my parents' whose daughter lives in California, so they join us every year. We're a pretty standard turkey-stuffing-mashed potatoes-green beans kind of family. We do my German grandmother's sausage and cherry stuffing, and the friends bring baked oysters which I can't live without.  This year we're reviving the Indiana tradition of persimmon pudding, too. My aunt has been complaining (as is her wont) for the last 15 years about how much she misses persimmon pudding like her grandmother used to make. This year I finally found someone at the farmer's market who has frozen persimmon pulp for sale; so it's time for my aunt to put up or shut up. Takes the heat off me, I'm usually the dessert person. So now I only need to bake 2 pies instead of 3....
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OOOOOOO, persimmon pudding! If your aunt gets around to writing down the recipe, please share! We can get persimmons here in KC pretty easily in season, and that sounds pretty yummy to me!
The cherry sausage stuffing also sounds pretty tasty! Yum!
JM
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| Re: Your Thanksgiving Culinary Plans?! [message #36649 is a reply to message #36371 ] |
Tue, 16 November 2010 12:44 |
claning
Messages: 266
Registered: February 2010
Location: California |
Senior Member |
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I've been a vegetarian for many years, so my traditional Thanksgiving-and-Christmas special entrée is a baked stuffed pumpkin. I'm out of town at the moment but will post the recipe if people are interested.
Basically, I decided there was really no reason why winter squash always had to be presented with additional sugar, cinnamon and apples: it's sweet enough on its own. So I went by contraries and stuffed it with essentially a plain biscuit dough filled with sharp cheese and onions. You serve it in wedges so each serving gets some squash and some stuffing.
Over the years I've discovered that pumpkins are really not the best vehicle for this stuffing: you need a winter squash that is denser and has more flavor than most pumpkins, but still has a big enough cavity to be worth stuffing (so not Butternut). The current favorite is a variety called Kabocha. Don't EVER use a jack-o'lantern pumpkin; they taste terrible (you can guess how I know this).
I come from a family that's never been very close, and now we are spread over (literally) 3,000 miles. So I've spent nearly every Christmas and Thanksgiving for the last 25+ years with my best friend's family, where I am welcomed as an honorary cousin. This will be the first holidays since their dad died, which will be a little sad. These are also the people I exchange Christmas presents with. (In my family-of-origin, presents are basically a children's thing.)
O Chris Laning <claning@igc.org> - Davis, California
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| Re: Your Thanksgiving Culinary Plans?! [message #36651 is a reply to message #36649 ] |
Tue, 16 November 2010 13:22 |
Jeanne Marie
Messages: 320
Registered: October 2008
Location: Kansas City |
Senior Member |
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| claning wrote on Tue, 16 November 2010 11:44 |
I've been a vegetarian for many years, so my traditional Thanksgiving-and-Christmas special entrée is a baked stuffed pumpkin. I'm out of town at the moment but will post the recipe if people are interested.
Basically, I decided there was really no reason why winter squash always had to be presented with additional sugar, cinnamon and apples: it's sweet enough on its own. So I went by contraries and stuffed it with essentially a plain biscuit dough filled with sharp cheese and onions. You serve it in wedges so each serving gets some squash and some stuffing.
Over the years I've discovered that pumpkins are really not the best vehicle for this stuffing: you need a winter squash that is denser and has more flavor than most pumpkins, but still has a big enough cavity to be worth stuffing (so not Butternut). The current favorite is a variety called Kabocha. Don't EVER use a jack-o'lantern pumpkin; they taste terrible (you can guess how I know this).
I come from a family that's never been very close, and now we are spread over (literally) 3,000 miles. So I've spent nearly every Christmas and Thanksgiving for the last 25+ years with my best friend's family, where I am welcomed as an honorary cousin. This will be the first holidays since their dad died, which will be a little sad. These are also the people I exchange Christmas presents with. (In my family-of-origin, presents are basically a children's thing.)
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Yes, yes! Recipe please!
I'm a big pumpkin-squash fan!
Thanks!
JM
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| Baked stuffed pumpkin [message #36737 is a reply to message #36371 ] |
Sat, 20 November 2010 01:11 |
claning
Messages: 266
Registered: February 2010
Location: California |
Senior Member |
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PRELIMINARY DIGRESSIONS
As I mentioned, I've learned through trial and error that pumpkin is probably not really what you want for this (though it's what I started out using, years ago). You want one of the dense, sweet, orange-fleshed winter squashes that has a cavity big enough to stuff. The current favorite here is a variety called Kabocha. Maybe something like a Hubbard would work. Acorn squash is along the right lines taste-wise, but small.
Little known fact: almost all the canned "pumpkin" sold in stores for making pies is actually winter squash.
I have always been amused by the labels on such cans, which carefully explain: "Ingredient: pumpkin."
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BAKED STUFFED PUMPKIN
Find a Kabocha squash about 10-12 inches in diameter. Scrub it thoroughly, cut off the top to make a lid, and hollow out the insides.
In a mixing bowl, mix together:
- 8 ounces of cheese, grated (preferably sharp)
- 2 eggs
- 1 cup yogurt
In another bowl, mix the dry ingredients:
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard powder
- 1 teaspoon baking powder
Chop 2 onions into 1/2 inch dice. Toss the onions in the dry ingredients to separate the onion bits from each other. Add the dry ingredients and onions gradually to the egg-cheese-yogurt mixture to make a sticky dough (it should be like a wet biscuit dough, too sticky to roll out).
Put the squash in a greased casserole dish. Pack the dough into the squash; it should not fill the whole cavity, since it will rise as it bakes. You will probably want to bake the lid separately. Extra stuffing can be baked separately too.
This takes about 2 to 2+1/2 hours (yes, really) to bake all the way through at about 350 degrees F, depending on your oven. If you're concerned about it drying out too much, put a pan of water on the oven floor. Reduce the heat or put a tinfoil "hat" over the top if it seems to be browning too much on top. The stuffing will be moist, but a skewer stuck into the middle of the stuffing should still come out clean when it's done all the way through.
Serve cut in wedges; scoop the squash and stuffing out of the skin on your plate.
Leftovers mashed up (stuffing and squash mixed) make surprisingly good sandwiches 
O Chris Laning <claning@igc.org> - Davis, California
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| Re: Your Thanksgiving Culinary Plans?! [message #36824 is a reply to message #36371 ] |
Wed, 24 November 2010 09:05 |
Jeanne Marie
Messages: 320
Registered: October 2008
Location: Kansas City |
Senior Member |
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So, after much debate and hand-wringing, my hubby decided on rib eye steaks from our local rancher.* I get to pick the sides, so they'll be pretty usual, though I did promise him mashed potatoes, which I don't usually make, and I particularly want some cheddar biscuits this year. he's requested an apple pie, but I'm not a big pie maker...I'm thining he might get individual apple tarts or something. And, I'm not at ALL sure about the crust...I don't do pie because I cannot successfully make my grandmother's pie crust. Hubby invited me to consider it a challenge. Hmmm...
I'm looking forward more to my experiments with cranberry-ginger-orange stuff. I have a recipe that I swiped out of a dentists' office magazine years ago, but I CANNOT FIND IT!!! I think I must have either loaned it out or taken it to the office to type up for a friend, but where is it now?!?!
So, I just finished a websearch, and found something that sounds close on epicurious. We'll see! Perhaps I'll even like this one better!
*I LOVE having an organic, pasture-raised beef rancher for a friend! YUM!!
Everyone, ENJOY the holiday!!! Give Thanks!
Smiles,
JM
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| Re: Your Thanksgiving Culinary Plans?! [message #36834 is a reply to message #36371 ] |
Wed, 24 November 2010 22:37 |
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Melissa Mead
Messages: 996
Registered: October 2008
Location: Albany, NY, USA |
Senior Member |
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Just got this from my mom:
Here's the menu if you're interested. Appetizers-deviled eggs, shrimp, cauliflower and carrots with dip and cheese and crackers. Main entree- turkey, ham, dressing, mashed potatoes, carrots, Brussels sprouts, peas, broccoli casserole, green bean casserole, squash, breads, asparagus, cranberry sauce and (my sister) is making what sounds like a yummy soup. Dessert- apple pie, chocolate pie, pumpkin pie, cherry cheese pie and banana cream pie. Drinks- cider, milk, wine, water and soda.
Happy Thanksgiving!
Member of Carpe Libris: http://carpelibris.wordpress.com/
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| Re: Your Thanksgiving Culinary Plans?! [message #36872 is a reply to message #36371 ] |
Thu, 25 November 2010 22:03 |
librarykat
Messages: 572
Registered: October 2008
Location: Redneck Riviera |
Senior Member |
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It ended up being just three of us, hubby, myself, and younger son. Older son, wife and baby were in Pensacola with her folks. This is the first Thanksgiving in what, 32 years, with no other family or friends. Felt strange. Our congregation decided to give us the same Thanksgiving dinner box (from a supermarket) that they give to various members and church neighbors in need - a whole precooked turkey and several side dishes. So we cooked our Smithfield ham (after soaking it for three days - made a big difference in taste and tenderness), but everything else (except fresh spinach blanched, squeezed, cut and sprinkled with sesame oil and soy sauce) came from that box. Otherwise, we'll have all that food sitting around forever. I did buy some sweet potatoes, so I'll eventually make my own homemade sweet potato casserole. And a church member gave us one of her homemade sweet potato pies, so we're going to eat that instead of pumpkin pie this year. We had enough food for a dozen people, and it was just us three. So, older kids are coming over tomorrow (I get to babysit my grandson all day) for leftovers. We've already packaged more than half the ham and stuffed our freezer.
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| Re: Your Thanksgiving Culinary Plans?! [message #37005 is a reply to message #36371 ] |
Tue, 30 November 2010 04:42 |
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Marina
Messages: 245
Registered: January 2009
Location: Near San Jose CA |
Senior Member |
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We're going to be with friends--make that we *were* with friends. There were two dishes of my MiL's that the hosts decided to make. One, her mashed-potato rolls, came out too hard and not moist at all, from overhandling. I can't at this point remember what else of hers they made, but that didn't measure up, either. They both like to cook, and they make exotic things we never think of, but oft-times, we eat enough to be polite, my MiL and I.
This time therre was a chanterelle pate that was really good.
One of our friends who was there brought a cheesy cauliflower dish to suit the Atkins diet, and it was yumderful. One of the cousins brought a baked roots dish--if their were parsnips, turnips, or rutabagas, I did not find them on my plate. I went for the yams, primarily. As long as they are not sicky-sweet, I adore yams/sweetpotatoes.
A. Marina Fournier
❦If you want a golden rule that will fit everything, this is it: Have nothing in your houses that you do not know to be useful or believe to be beautiful ❧ William Morris❦
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| Re: Your Thanksgiving Culinary Plans?! [message #37008 is a reply to message #36649 ] |
Tue, 30 November 2010 04:55 |
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Marina
Messages: 245
Registered: January 2009
Location: Near San Jose CA |
Senior Member |
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I'd love that recipe for baked stuffed squash.
I've tried some of the other pumpkiny squashes--the Cinderella/Rouge Vif d'Estampes never did get cooked, but there's a dusty orange, deep lobed pumpkin that was pretty good eating. Also the blueygreenygrey pumpkin has good meat. We buy several pumpkins for display each year, but only one is allowed to be carved. The others must be food, for us, or for others.
This year, they're going to a community pantry. I suggested that vegetarians might like them--the coordinator I emailed hadn't thought of vegetarian diners. I missed the TDay prep droppoff date, but the goods are in the van, so it'll get there eventually.
A. Marina Fournier
❦If you want a golden rule that will fit everything, this is it: Have nothing in your houses that you do not know to be useful or believe to be beautiful ❧ William Morris❦
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| Re: Your Thanksgiving Culinary Plans?! [message #37366 is a reply to message #36517 ] |
Sat, 11 December 2010 12:40 |
kinshipknight
Messages: 6
Registered: December 2010
Location: U.S. |
Junior Member |
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Oh, man. Red-eyed gravy. It's been a while. Christmas at my parents coming up and Ham is featured. I'll have to see if there's a way to get that done to be ready for the dinner on Chriatmas eve! Yummy.
Recipe Club
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