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Nov 23, 2007 03:41 PM

Turkey-Day Hits and Misses

Lets dish about the good, bad and ugly...............

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  1. Tried the traditional stuffing recipe from the recent Saveur magazine.
    I think I didn't have enough of the toasted white bread. I maxed out at around 8 cups, and the recipe called for 10 1/2 cups.
    Being not so experienced with making stuffing, I'm thinking that was the reason it was a bit wet. The flavors were good, but the outcome was not what I expected. I also didn't have the 15 cup baking dish called for, so I used two smaller dishes.

    From the recent Cooking Light magazine, the "Sweet Potato and White Bean Soup with Sage-Walnut Pesto" was a huge hit, and very very tasty. I will make that again soon.

    1. No bad and no ugly. Turkey was moist and flavorful, the stuffing good, the potatoes wonderful and the gravy great. Hits this year were the cranberry salsa (11 calories/2 Tbls. serving, and no fat) and the pumpkin panna cotta

      3 Replies
      1. re: DiningDiva

        I have a package of cranberries leftover and that salsa sounds awesome! What did you serve it with and would you mind sharing the recipe?

        1. re: Reene902

          1 1/2 cups fresh cranberries
          1 1/2 cups dried cranberries
          1/4 cup minced onion (red, white or yellow)
          4 Tablespoons minced cilantro
          Zest of 2 oranges
          2 oranges peeled, seeded and diced
          1 Tablespoon minced ginger
          1 Tablespoon minced jalapeno, seeded
          Salt and Pepper to taste

          Put cranberries in a food processor and pulse until semi-finely chopped. Transfer to a bowl. Add remaining ingredients, stir to mix. Cover and refrigerate for several hours or overnight.

          - Don't use Craisins, they are too sweet.
          - If a tart salsa is preferred increase fresh cranberries by 1/2 cup and decrease dried cranberries by 1/2 cup.
          - Zest oranges with a channel zester rather than a microplane. A microplane sometimes gets too much of the white pith which can be bitter
          - Substitute flat leaf parsley for people that think cilantro tastes like soap
          - If more heat is desired don't seed jalapeno, or use 2 serrano chiles, or 1 jalapeno and 1 serrano.
          - This salsa definitely improves the longer it can stand in the fridge.

          1. re: DiningDiva

            Thanks DiningDiva! I'm going to put this together as soon as I get home tonight!

      2. brined for the first time

        a hit!

        BUT, getting it into a container was rough LOL

        The food was great, very traditional this year.

        Pie from scratch, extra buttery crust, yum

        Backed up kitchen sink, having to do dishes in the bathtub...........arrrrrrrg!

        4 Replies
          1. re: Glencora

            LOL! We had T-Day at my sister's in-law's new mountain chalet, and I backed up the sink the next morning with potato peels (I made latkes for breakfast). Fortunately, my BIL was able to figure out where the clog was, disassemble the drain and clean it out.

            We had a pretty traditional meal, with the major differences being that we cooked a heritage turkey and we did it on the gas grill (we've been doing it on the charcoal grill for years). The turkey was the best we've ever had, so it was a definite hit. I guess the miss was the cranberry mushroom sauce my mom made that was so unappealing I don't think anyone even tried it (I don't like mushrooms, so that was my excuse).

            1. re: Ruth Lafler

              I did the same thing last year with the butternut squash peels. What a PAIN!
              And eeewwww! That cranberry mushroom sauce is just wrong. I made the brie in puff pastry with the marsala cranberry sauce but there wasn't any room in the oven to bake it off! Oops! Overall, everything was great.

              1. re: Ruth Lafler

                I did try the cranberry-mushroom thing. One bite, only. Bleah.

          2. left the evaporated milk out of the pumpkin pie... surprisingly, wasn't a flop! Flavor was intense and delicious!

            1. Realized after I put the Turkey in the oven that I forgot to get the Giblets, no Giblets for the Giblet gravy. I just chopped some dark meat and added it instead. No one knew the difference. It was a great Thanksgiving overall!!!

              6 Replies
              1. re: Terri C

                Well, after 8 years of various sweet potato recipes (all of which have been varying degrees of sweet) that have sat untouched at the table I have decided to either completely omit them from next years dinner or try something savory.

                1. re: EAH

                  I love sweet potatoes in all sorts of preparations, savory and sweet. My favorite, though, is just washing, piercing the skin, and cooking the whole potatoes on low heat (around 300) for several hours. It caramelizes them to an unbelievable flavor that requires no embellishment.

                  You do have to put tinfoil or a cookie sheet on the rack underneath them b/c the sugar will drip a little, and where it escapes it'll get a little black (just remove that before serving). But this is just so good, easy and healthy.

                  1. re: diablita FL

                    how many hours? at 300, I figure an avereage potato will be done in one and a half to two hours.

                    1. re: Diana

                      I go for about 2, or until the drippings coming out of the fork holes smell really burnt. (The rest of the potato will be fine, and you can pull those black spots right off.) The potato is fantastic this way.

                  2. re: EAH

                    Chile Glaze Sweet Potatoes with Cinnamon and Orange, pg. 226 of Rick Bayless's Mexican Kitchen (original edition) is not overly sweet, savory, not super picante and a really interesting variation on Thanksgiving sweet potatoes. The chile paste used for seasoning can easily be made ahead of time and held until needed, the rest of the recipe is dead easy.

                    1. re: DiningDiva

                      I was just going to suggest this recipe--it was a big hit with my family a few years ago, and is absolutely the best way to use sweet potatoes!