Thanksgiving cooking

[BobD]

Hey All,

I don't wanna talk about yesterday and Thanksgiving is just around the corner so.....

I'm looking for new things to add to the Thanksgiving feast. Extra reps for healthy ideas. I've been on a good diet the last couple months and don't want to completely blow it up for the holidays, but I can probably be persuaded for the right grub and I am taking a diet holiday.

Thanks is advance for any ideas and recipes.

 

[wizards8507]

I make a variation on this every year and it's always a hit.

http://m.allrecipes.com/recipe/13651/awesome-sausage-apple-and-cranberry-stuffing/

 

[BobD]

I make a variation on this every year and it's always a hit.

Awesome Sausage, Apple and Cranberry Stuffing Recipe - Allrecipes.com

That sounds pretty damned good. Do you still stuff the bird? We haven't in years because of all that salmonella talk, but nobody ever caught anything in my family back when we use to. We bake it in a pan which I like because you get the crispy edges.

 

[wizards8507]

I brine my turkey so anything you stuff inside the bird gets crazy salty. We do it in the side also.

Granny Smith is the best apple I've found for the stuffing. It stays firm better than most others.

 

[dshans]

Well ... I have no recipes, but a few suggestions.

Food for thought?

Some years back I roasted a small turkey since it was just me and my son. I made a stuffing that was something of a "what's in the cupboard?" It involved the usual croutons but I added some cooked wild rice, diced dried apricots and dried apples, and raisins. Taking the lead from my mother I used beef broth rather than chicken. What could fit went into the bird. The rest was baked as a side dish. It was moist, slightly sweet as well as savory.

Two thumbs up.

I'm no fan of candied yams, especially with mini marshmallows. Too sweet. Pearl onions in a cream sauce is a tasty mixed message. Mashed turnips/rutabagas/swedes adds some tang.

My forte is bread. Last year I made my standard Pilgrims Bread (seems appropriate) but put it in the fridge over night for the first rise. The second rise was in a warm place (the oven with just the light on) but longer than usual to account for the 'fridge effect. Nice! Could make good rolls if so inclined.

Eat Like A Champion!!!

 

[Quinntastic]

This will be my first year cooking and not going to my dad's house. I am thinking of a turkey breast, a sweet potato dish, a green beam dish, homemade biscuits and a fruit cobbler...

 

[dshans]

This will be my first year cooking and not going to my dad's house. I am thinking of a turkey breast, a sweet potato dish, a green beam dish, homemade biscuits and a fruit cobbler...

With enough Jim Beam Green Label (Choice) as an aperitif, the rest won't matter.