Maison Rustique
06-26-2007, 08:46 PM
(http://www.otwa.com/community/showthread.php?t=20830)
maison rustique Nov-05-04 08:38 AM
Thanksgiving Recipes
Post 'em here! I want to know what everyone is making! :)
I won't be cooking this year because I think that a turkey and pies are just a bit too much to attempt from a wheelchair, but there is a lovely gourmet market near here that I'll be ordering from. We've gotten picnic meals from there in the past and they've been wonderful.
sadie999 Nov-05-04 09:18 AM
We haven't decided whether to do traditional or something different.
The first year we were together we stuffed a salmon. :)
I was thinking a muffaletta sandwich with hors d'oeuvres and free flowing champagne all day.
I like pungent (stinky) cheeses, smoked fish, etc.
Maybe also make that spinach dip in a bread bowl thing on the Knorr Soup package.
Sweet potato fries maybe to bring a traditional spud to the whole thing?
Dessert: maybe chocolate eclairs and brandy.
We'll probably have it all nailed down no later than the 23rd or so. :D
Peace,
Sadie
Crows Nest Nov-14-04 06:11 PM
:( Hubby & I are not at home. Yes, we are retired, but occasionally, he/consequenty we, take a contract job. So, we are currently out of state. Many of the workers on this job are also out of state and will not get to go home for Thanksgiving. As a group, we have decided to have a joint effort for Thanksgiving dinner. Our assignment is the turkeys (at least 3). We will fix "brined turkeys". This is an Alton Brown recipe that was on the Food Network a few years ago. We tried it then and we still think it's a great way to fix a turkey.
Brined Turkey
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
Crows Nest Nov-14-04 06:45 PM
Easy Skillet Stuffing
I won't be using this recipe this year, but here is a super easy skillet stuffing that is really, really good with turkey, chicken, and pork or what have you.
Skillet Stuffing
1/2 small onion chopped
2/3 cups mushrooms, sliced
1-1/2 cups soft bread crumbs
1/2 cup diced celery
Sage to taste
1/4 cup margarine or butter
Lightly brown onions and mushrooms in 1/4 cup butter. Add bread crumbs, celery and sage, and enough hot water to moisten. Season with salt and pepper. Serve.
Double, triple amounts as needed.
sadie999 Nov-17-04 05:18 AM
I found this over at the Food Network, and it sounds so yummy. Also a lot like my grandmother's recipe, except Gran'ma incorporated giblets.
Quote:
Gramma Caruso's Sicilian Stuffing
Recipe courtesy Donna Littlefield of North Tonawanda, NY, for FoodTV.com's Stuffing Cook-Off
1 lb ground round
1/4 lb ground veal
1/4 lb ground pork
2 cloves garlic minced
1 small onion chopped
1/2 cup milk
2 tablespoons oil
2 1/2 cups seasoned bread crumbs
3/4 cup grated pecorino romano cheese
1 egg
2 cups sliced white mushrooms
2 cups cooked long grain white rice
3/4 cup warm chicken broth or water
Salt and fresh ground pepper
Heat oil in skillet, add onions and cook until slightly tender. Add all the ground meat and incorporate with fork. Add salt and pepper and garlic. Cook until half done, then add mushrooms, and continue cooking until meat is done. Do not drain.
Put in large mixing bowl and add cooked rice. Toss, add bread crumbs, cheese, milk, and egg. Sorry guys, now ya gotta use your hands. Mix together, again add salt and pepper to taste. When fully mixed, add your chicken broth and or water, more if you want a moist stuffing.
There should be plenty to stuff your turkey, plus a full baking dish on the side. I put the baking dish in the last hour, top with 2 tablespoons butter & cover.
Link
We've decided to do traditional side dishes and replace the turkey with a muffuletta sandwich. Best of both worlds without having to choke down turkey for a month. :D
Peace,
Sadie
tedsky Nov-19-04 12:00 PM
This is a favorite stuffing of mine and its easy to make:
Sausage Bread Stuffing
1 1/2 cups chopped celery (with leaves)
3/4 cup finely chopped onions
1 lb bulk Italian sausage (hot or sweet)
9 cups soft bread crumbs
3/4 cup of butter or margarine (I use the sausage drippings)
1/2 tsp ground sage
1/2 tsp dried thyme leaves
1/4 tsp pepper
crumble and brown the sausage
Cook and stir celery and onion in margarine, butter or sausage drippings until celery is tender; remove from heat. Stir in remaining ingredients.
This recipe makes about 5 cups of stuffing.
Tanya Nov-24-04 05:48 PM
Corn Pudding (10 servings)
INGREDIENTS:
1 can of whole kernel corn - drained
1 can of cream style corn
2 eggs beaten
1/4 cup sugar
1 pinch of salt
1 can of evaporated milk
2 HEAPING TBS flour
2 HEAPING TBS corn starch.
DIRECTIONS:
Beat eggs.
Add evaporated milk.
Add dry ingredients and mix well.
Add corn then pour into buttered casserole dish.
Microwave for 8 minutes.
Stir well
Microwave for 8 additional minutes.
Serve.
qltldy Nov-24-04 09:03 PM
Slow Cooker Dressing
Slow Cooker Dressing
* 1 cup butter or margarine
* 2 cups chopped onion
* 2 cups chopped celery
* 1/4 cup parsley sprigs
* 2-4 oz cans sliced mushrooms, drained
* 12 to 13 cups slightly dry bread cubes
* 1 tsp poultry seasoning
* 1 1/2 tsp salt
* 1 1/2 tsp sage
* 1 tsp thyme
* 1/2 tsp pepper
* 1/2 tsp marjoram(optional)
* 2 to 2 1/2 cups chicken broth or turkey broth with diced giblets
* 2 eggs, beaten
Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large bowl. Add seasonings and toss well. Pour in enough broth to moisten, add beaten eggs and mix together well. Pack lightly into crockpot. cover and cook on High 45 minutes and then reduce to Low for 4 to 8 hours. You may use 2-7oz pkgs seasoned stuffing in place of bread cubes, but omit herbs and salt and increase liquid to 3 to 3 1/2 cups.
qltldy Nov-24-04 09:11 PM
Crockpot Dressing #2
CROCKERY DRESSING
Why not use the crockpot for the dressing this year and save space in the oven for other things like the turkey, bread, and pies? Try this good recipe for a nice change:
3 cups dry bread cubes
10 cups baked, cooled and crumbled cornbread
2 cups sliced celery (or use celery salt/powder if you prefer)
1 cup finely chopped onion
1/4 cup snipped fresh parsley
1 1/2 teaspoons dried sage, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon pepper
1 1/2 cups chicken broth (order more if not "wet" enough)
1 can cream of celery soup (undiluted)
1/4 cup melted butter
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maison rustique Nov-05-04 08:38 AM
Thanksgiving Recipes
Post 'em here! I want to know what everyone is making! :)
I won't be cooking this year because I think that a turkey and pies are just a bit too much to attempt from a wheelchair, but there is a lovely gourmet market near here that I'll be ordering from. We've gotten picnic meals from there in the past and they've been wonderful.
sadie999 Nov-05-04 09:18 AM
We haven't decided whether to do traditional or something different.
The first year we were together we stuffed a salmon. :)
I was thinking a muffaletta sandwich with hors d'oeuvres and free flowing champagne all day.
I like pungent (stinky) cheeses, smoked fish, etc.
Maybe also make that spinach dip in a bread bowl thing on the Knorr Soup package.
Sweet potato fries maybe to bring a traditional spud to the whole thing?
Dessert: maybe chocolate eclairs and brandy.
We'll probably have it all nailed down no later than the 23rd or so. :D
Peace,
Sadie
Crows Nest Nov-14-04 06:11 PM
:( Hubby & I are not at home. Yes, we are retired, but occasionally, he/consequenty we, take a contract job. So, we are currently out of state. Many of the workers on this job are also out of state and will not get to go home for Thanksgiving. As a group, we have decided to have a joint effort for Thanksgiving dinner. Our assignment is the turkeys (at least 3). We will fix "brined turkeys". This is an Alton Brown recipe that was on the Food Network a few years ago. We tried it then and we still think it's a great way to fix a turkey.
Brined Turkey
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
Crows Nest Nov-14-04 06:45 PM
Easy Skillet Stuffing
I won't be using this recipe this year, but here is a super easy skillet stuffing that is really, really good with turkey, chicken, and pork or what have you.
Skillet Stuffing
1/2 small onion chopped
2/3 cups mushrooms, sliced
1-1/2 cups soft bread crumbs
1/2 cup diced celery
Sage to taste
1/4 cup margarine or butter
Lightly brown onions and mushrooms in 1/4 cup butter. Add bread crumbs, celery and sage, and enough hot water to moisten. Season with salt and pepper. Serve.
Double, triple amounts as needed.
sadie999 Nov-17-04 05:18 AM
I found this over at the Food Network, and it sounds so yummy. Also a lot like my grandmother's recipe, except Gran'ma incorporated giblets.
Quote:
Gramma Caruso's Sicilian Stuffing
Recipe courtesy Donna Littlefield of North Tonawanda, NY, for FoodTV.com's Stuffing Cook-Off
1 lb ground round
1/4 lb ground veal
1/4 lb ground pork
2 cloves garlic minced
1 small onion chopped
1/2 cup milk
2 tablespoons oil
2 1/2 cups seasoned bread crumbs
3/4 cup grated pecorino romano cheese
1 egg
2 cups sliced white mushrooms
2 cups cooked long grain white rice
3/4 cup warm chicken broth or water
Salt and fresh ground pepper
Heat oil in skillet, add onions and cook until slightly tender. Add all the ground meat and incorporate with fork. Add salt and pepper and garlic. Cook until half done, then add mushrooms, and continue cooking until meat is done. Do not drain.
Put in large mixing bowl and add cooked rice. Toss, add bread crumbs, cheese, milk, and egg. Sorry guys, now ya gotta use your hands. Mix together, again add salt and pepper to taste. When fully mixed, add your chicken broth and or water, more if you want a moist stuffing.
There should be plenty to stuff your turkey, plus a full baking dish on the side. I put the baking dish in the last hour, top with 2 tablespoons butter & cover.
Link
We've decided to do traditional side dishes and replace the turkey with a muffuletta sandwich. Best of both worlds without having to choke down turkey for a month. :D
Peace,
Sadie
tedsky Nov-19-04 12:00 PM
This is a favorite stuffing of mine and its easy to make:
Sausage Bread Stuffing
1 1/2 cups chopped celery (with leaves)
3/4 cup finely chopped onions
1 lb bulk Italian sausage (hot or sweet)
9 cups soft bread crumbs
3/4 cup of butter or margarine (I use the sausage drippings)
1/2 tsp ground sage
1/2 tsp dried thyme leaves
1/4 tsp pepper
crumble and brown the sausage
Cook and stir celery and onion in margarine, butter or sausage drippings until celery is tender; remove from heat. Stir in remaining ingredients.
This recipe makes about 5 cups of stuffing.
Tanya Nov-24-04 05:48 PM
Corn Pudding (10 servings)
INGREDIENTS:
1 can of whole kernel corn - drained
1 can of cream style corn
2 eggs beaten
1/4 cup sugar
1 pinch of salt
1 can of evaporated milk
2 HEAPING TBS flour
2 HEAPING TBS corn starch.
DIRECTIONS:
Beat eggs.
Add evaporated milk.
Add dry ingredients and mix well.
Add corn then pour into buttered casserole dish.
Microwave for 8 minutes.
Stir well
Microwave for 8 additional minutes.
Serve.
qltldy Nov-24-04 09:03 PM
Slow Cooker Dressing
Slow Cooker Dressing
* 1 cup butter or margarine
* 2 cups chopped onion
* 2 cups chopped celery
* 1/4 cup parsley sprigs
* 2-4 oz cans sliced mushrooms, drained
* 12 to 13 cups slightly dry bread cubes
* 1 tsp poultry seasoning
* 1 1/2 tsp salt
* 1 1/2 tsp sage
* 1 tsp thyme
* 1/2 tsp pepper
* 1/2 tsp marjoram(optional)
* 2 to 2 1/2 cups chicken broth or turkey broth with diced giblets
* 2 eggs, beaten
Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large bowl. Add seasonings and toss well. Pour in enough broth to moisten, add beaten eggs and mix together well. Pack lightly into crockpot. cover and cook on High 45 minutes and then reduce to Low for 4 to 8 hours. You may use 2-7oz pkgs seasoned stuffing in place of bread cubes, but omit herbs and salt and increase liquid to 3 to 3 1/2 cups.
qltldy Nov-24-04 09:11 PM
Crockpot Dressing #2
CROCKERY DRESSING
Why not use the crockpot for the dressing this year and save space in the oven for other things like the turkey, bread, and pies? Try this good recipe for a nice change:
3 cups dry bread cubes
10 cups baked, cooled and crumbled cornbread
2 cups sliced celery (or use celery salt/powder if you prefer)
1 cup finely chopped onion
1/4 cup snipped fresh parsley
1 1/2 teaspoons dried sage, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon pepper
1 1/2 cups chicken broth (order more if not "wet" enough)
1 can cream of celery soup (undiluted)
1/4 cup melted butter
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