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What does your Thanksgiving menu look like?

f
Flaxen_Vixen Nov 15, 2010 07:22 AM

I'm looking for some inspiration and riffs on the classics. Here's what I have so far:

Herb roasted turkey
Sausage/chestnut stuffing
Mashed potatoes (these are traditional...no changes allowed)
Cranberry sauce (Mom's recipe)

What I need to still figure out are two more vegetable sides, a salad and appetizer to munch on all afternoon.

Thoughts? What are you planning on making?

  1. f
    funniduck Nov 30, 2010 05:29 PM

    It was an international grad students pot luck:
    Austria: goulash, spatzle, sachertorte
    Brazil: rice and beans
    Ecuador: potato patties with cheese, lemon pie
    Moroccan: baklava
    Pakistan: kebabs, raita, curry potatoes
    Italy: pasta with mushrooms and parmesan
    American (me!): turkey pot pie

    1. Emme Nov 25, 2010 10:17 PM

      ended up cooking an entire dinner, minus the mashed potatoes and stuffing.

      Roast Chicken
      Pan Drippings Gravy - turned out really good... drippings, stock, cornstarch, a bit of the onions, fennel, carrots from the bed, and a bit of thyme and parsley at the end
      Broccoli Custard Pie
      Roasted Green Beans and Brussel Sprouts
      Yam Souffle
      Pumpkin Crumbies
      Apple Cupped mini tartlets with an oatmeal cookie streusel
      Malted White and Dark chocolate chip cookies
      Cranberry jelly - a must

      It was all really great (couldn't and didn't taste potatoes or stuffing made by friend, but seemed to be enjoyed by the rest). Chicken was absolutely perfect. The company was perfect. All in all a perfect day, albeit tiring... but I'd do it again in a heartbeat.

      Happy Thanksgiving to all.

      1. CompleteRecipes Nov 25, 2010 12:11 PM

        Cooking for 3:
        Turkey with Mushroom Gravy
        Sweet potato souffle with pecan topping
        Corn soufflé
        roasted broccoli
        dinner rolls
        hot and smoky beans
        mac and cheese

        and for dessert:
        canberry pecan pumpkin upside-down cake with chantilly cream
        white chocolate sweet potato cake

        1. Euonymous Nov 25, 2010 10:38 AM

          Dungeness crab
          Sourdough and sweet baguettes
          Sliced cucumbers
          Lots of melted butter
          Pear and cranberry pie
          Many napkins

          1. a
            amcclaran Nov 25, 2010 08:56 AM

            delicious turkey with pan gravy
            garlicky mashed potatoes (epicurious)
            apricot mushroom herbed bread stuffing
            fatty 'cue brussels sprouts
            sweet potato/yam puree with orange juice and sour cream
            cranberry and dried cherry sauce (epicurious)
            epi spiced pumpkin pie with whipped cream
            and some festive sparkling wine!

            happy happy thanksgiving to all

            1. catahoula fan Nov 24, 2010 03:42 AM

              Just a tiny group for our Thanksgiving this year in Nicaragua; me, hubby and a friend from New Jersey who lives in Managua now. Turkeys are insanely priced down here and we raise Muscovy ducks...so duck it is!

              The duck will be deboned and stuffed with a homemade duck sausage stuffing, then wrapped in bacon.
              Side dishes are the usual, for the most part, mashed potatoes and gravy, sweet corn, cranberry sauce, and I'm adding marinated tomatoes and fried okra this year as the gardens have been pretty prolific since the rainy season ended.
              Happy Thanksgiving everyone!!!

              1. c
                csdiego Nov 23, 2010 06:58 PM

                Whoa. I thought my menu was reasonable, but writing it out right now it seems like insanely too much food for 8 people. I'd written it down before but it didn't seem like so much then. Well, we'll have leftovers all weekend, I guess... :$

                Root vegetable chips
                Olives
                Mushroom terrine w/ little toasts
                [Hot mulled cider (in crockpot), Drambuie on the side]

                Roast turkey w herb butter
                apple-celery bread stuffing
                Cranberry-orange sauce
                Mashed sweet potatoes with garlic, coconut milk and cilantro (from ATK)
                Succotash (corn, lima beans, red pepper, ancho chili)
                Raw butternut salad (from Bittman, if I have time--ha!)
                Creamed onions
                (I think my baby brother's bringing Green Bean Casserole--he requested it, I told him I'd never made it but if he brought it I'd serve it)
                [Pinot, a sparkling white wine, plus whatever guests bring--wine's not my strong suit]

                Steen's pecan pie
                Pumpkin pie (my mom will make this when she arrives, according to her recipe which is "sweeter, spicier, less eggy")
                Whipped cream, lightly sweetened with rum/cognac
                [Coffee, tea]

                Cheese course:
                local goat cheddar
                something blue, can't remember but it looks good
                a Spanish sheep cheese (La Leyenda?) with herbs and brandy
                plum-cardamom jam
                Pear slices
                Walnuts (candied and spiced if I have time--ha!)
                [cognac/Armagnac if anyone wants it]]

                I think the cheese course is what takes it over the top. Initially I was inspired by the super-delicious plum jam I'd made this fall, thinking it would be nice with a cheese course at Thanksgiving. I planned just one pie, gingerbread-apple. But then Mom requested pumpkin and the pecan pie snuck in there somehow. Hmm hmmm hmmmmm.

                Also, the side dishes are a bit out of control. Perhaps I'll skip the sweet potatoes. If only I hadn't already bought the cilantro : /

                1. s
                  starshinesMonet Nov 23, 2010 03:37 PM

                  OK, it's a small group this year, but the menu I've set up thus far is:

                  Beef Wellington (haven't decided on large or individual sized yet)
                  chard, chanterelle and farro gratin (now with added pine nut breadcrumbs! Thank you aching~!)
                  fennel with honey & wine
                  sherry-bacon cream brussel sprouts
                  whipped root veggies
                  And spiced baked pears for dessert

                  I was thinking of adding a fresh fennel-pear salad with walnut oil, toasted mustard seed and cumin (and a little Saba & walnut oil dressing).

                  1. mimilulu Nov 23, 2010 03:30 PM

                    Reading all these menus is really making me hungry! Here's mine - feeding 6:

                    vodka & cranberry
                    beaujolais noveau
                    chablis

                    mixed nuts from Costco (we're addicted!)
                    Olives' olives

                    friends bringing other apps

                    Turkey - Cooks illustrated slow roasted (deconstructed)
                    Madeira gravy
                    Champ - green onion mashed potatoes (epi)
                    MIL's maple glazed mashed yams
                    Spaghetti squash gratin (chowhound, I think)
                    Chive corn pudding (epi)
                    Roasted root vegetables w/ Marcona almonds (Leite's culinaria)
                    Green bean, mushroom and roasted garlic saute
                    Crunchy bread dressing with bacon and leeks (Williams Sonoma)
                    Cranberry fruit conserve (Barefoot Contessa)
                    Waldorf Salad

                    Dad's apple pie
                    Pumpkin pie (Libbys with my tweaks - perfected!)

                    1. StuartRebDonald Nov 22, 2010 11:59 PM

                      I'm making pumpkin curry soup and a sugar free mixed berry pie (using agave nectar) so my diabetic dad can actually have dessert. I'm even making the crust from scratch using coconut oil instead of unhealthy lard or dangerously unhealthy shortening.

                      1 Reply
                      1. re: StuartRebDonald
                        eviemichael Nov 23, 2010 08:01 AM

                        That's really nice of you. I'm sure he will appreciate it. :)

                      2. biondanonima Nov 22, 2010 07:30 AM

                        I found out that our regular guests aren't going to be able to make it, so it's just going to be DH and I this year (although we may have some people over later in the weekend for leftovers). So, I'm cutting back a bit, although I do anticipate having WAY too much food!

                        Apps:
                        Olive balls with a cheese crust
                        St. Louis-style toasted ravioli
                        Bacon-wrapped stuffed dates (I have them leftover in the freezer and will just heat up a few)

                        Dinner:
                        Deep-fried turkey legs (DH doesn't eat white meat and I don't care about turkey at all!)
                        Roasted vegetable, porcini and sausage stuffing/dressing
                        Mashed Yukon Golds with Gravy
                        Sweet potatoes (just for me, either thyme roasted or chipotle gratin)
                        Roasted Brussels sprouts
                        No-knead bread
                        Cranberry sauce with port and dried figs

                        Dessert:
                        Sour cherry pie
                        Pumpkin Pie

                        We usually make a marathon of eating on Thanksgiving and so will probably eat the appetizers around 11ish, then the main event when we get hungry again around 4, then dessert later. I feel like my menu is a little light on vegetables but I know us - if I make them we'll just eat stuffing anyway! My stuffing is chock-full of vegetables anyway so it counts as a healthy vegetable side, right? I'll definitely make some sauteed green beans over the weekend to go with leftovers.

                        1 Reply
                        1. re: biondanonima
                          s
                          starshinesMonet Nov 23, 2010 03:39 PM

                          That cranberry dish sounded SO lovely that I looked for a recipe online. Is this the one you're using: http://www.epicurious.com/recipes/foo... ?

                        2. bayoucook Nov 22, 2010 04:14 AM

                          Fruit and cheese tray
                          Chow's Bacon-Wrapped Turkey with Pear Cider Gravy
                          Mashed Potatoes
                          Yellow Squash Casserole
                          Saute of Black-eyed Peas, Okra, and Corn with Oven-Dried Tomatoes and Jalapeno
                          Mini Corn Muffins
                          Sausage and Mushroom Cajun Dressing
                          Homemade Cranberry Sauce

                          Pecan Praline Cheesecake

                          1. h
                            Hungryin theBurbs Nov 22, 2010 04:12 AM

                            Here's mine

                            Roast turkey - free range, roasted at high heat
                            Wild rice & mushroom pilaf
                            Mashed potatoes
                            Cider-glazed sweet potatoes
                            Green beans (probably w/shallots & balsamic, but I keep changing my mind).
                            Gravy
                            2 kinds of cranberry sauce (plain for the traditionalists, orange-cinnamon for the more adventurous).

                            Pumpkin chiffon pie
                            Apple pie

                            1. k
                              karen2006 Nov 21, 2010 08:45 PM

                              Wow, it's great to see everyone's menus! Here's mine for 5 people:

                              Chestnut soup
                              Turkey with gravy
                              Mashed potatoes
                              Dinner rolls
                              Apple, sage, chestnut and sausage stuffing
                              Tart cherry cranberry sauce
                              Canned cranberry sauce (for nostalgia reasons)
                              ATC's green bean casserole
                              Roasted cauliflower with lemon and parsley
                              Pumpkin flan

                              I might have too much food....oh well...

                              1. o
                                onrushpam Nov 21, 2010 05:14 PM

                                There will only be 3 of us, so I'm trying to contain myself!

                                Dates, stuffed with Sweetgrass Dairy cheese (just went to their open house yesterday) and wrapped in bacon made from their free-range pigs.
                                Deviled Eggs
                                Proseco (DH insists)

                                Roast Turkey
                                Cornbread dressing
                                Mashed potatoes (traditional w/ cream and butter)
                                Make-ahead gravy (in process tonight)
                                Drunk cranberries (done)
                                Broccoli Salad
                                Maque Choux/Succotash (butter beans and corn)
                                Soft, poufy rolls
                                Pumpkin sticky puddings with caramel sauce

                                I want to do brussels sprouts or turnips, but will probably wait and make to go with leftovers.
                                Also, maybe a pie later in the weekend (I saw a pumpkin buttermilk one I want to try).

                                5 Replies
                                1. re: onrushpam
                                  geminigirl Nov 22, 2010 03:50 AM

                                  could you describe your drunk cranberries? sounds interesting!

                                  1. re: geminigirl
                                    o
                                    onrushpam Nov 23, 2010 04:02 PM

                                    I just posted the recipe upthread a bit.

                                  2. re: onrushpam
                                    invinotheresverde Nov 22, 2010 07:12 AM

                                    I'm curious about the broccoli salad.

                                    1. re: invinotheresverde
                                      o
                                      onrushpam Nov 23, 2010 04:15 PM

                                      The original recipe I got from my sis makes a HUGE salad. I've cut it down for our small family:

                                      Broccoli/Cauliflower Salad

                                      1 bag broccoli/cauliflower florets
                                      1/2 C celery, diagonally sliced
                                      1/4 lb bacon cooked and crumbled
                                      1/4 C (or more) chopped green onion
                                      1/2 can sliced water chestnuts, drained (or just throw the whole can in)
                                      1/2 - 1 C frozen petite peas

                                      Dressing:
                                      1 C Helmans or Duke's mayo
                                      1/8 C sugar
                                      2-3 t. grated onion
                                      1/8-1/4 C grated parmesan cheese (use good stuff, not the green can)
                                      1-2 t vinegar
                                      Couple of small pinches of Kosher salt

                                      Put the broccoli/cauliflower in a colander in the sink and pour boiling water over, shaking so it all gets blanched a bit. Let it sit until cool and well drained.
                                      Mix everything except the bacon and let chill (can be done the night before)
                                      Add bacon just before serving.
                                      You an also add dried cranberries or chopped red bell pepper, which make it very colorful.

                                      1. re: onrushpam
                                        invinotheresverde Nov 28, 2010 03:54 PM

                                        Thanks!

                                  3. a
                                    AudiBaby Nov 21, 2010 04:49 PM

                                    Either Turkey breast or cornish game hens, depending on availability and pricing, with cider marinade

                                    Cornbread/biscuit dressing

                                    Cranberry sauce with triple sec/cognac

                                    Brussels sprouts with bacon and dried figs

                                    Green bean, mushroom, water chestnut, red bell pepper casserole

                                    Potatoes au gratin (Gruyere)

                                    Clover leaf yeast rolls

                                    Sweet potato pie

                                    Mini pecan pies

                                    Tea (sweet)

                                    A rose wine

                                    3 Replies
                                    1. re: AudiBaby
                                      bayoucook Nov 22, 2010 04:15 AM

                                      that cranberry sauce sounds fabulous - how could it not be? share recipe?

                                      1. re: bayoucook
                                        JerryMe Nov 22, 2010 04:43 PM

                                        Seriously - I could use that cranberry sauce recipe as well! Please Audi? Pretty please?

                                        1. re: JerryMe
                                          o
                                          onrushpam Nov 23, 2010 03:57 PM

                                          Well, I'm no Audi, but here is mine:

                                          2 bags cranberries
                                          2.5 lb sugar (I actually don't use that much, more like 1.5 lb)
                                          1/2 liter dry vermouth
                                          1 C Grand Marnier or Cointreau
                                          Juice and zest of 1 lemon, 1 lime, 1 orange or tangerine
                                          4-5 cinnamon sticks
                                          1/2 ground cloves
                                          1/2 t fennel seeds
                                          1/4 t ground ginger (or if I have it I use a couple t of fresh grated)
                                          Combine in a heavy pot, boil gently over medium heat, stirring often, for about 15 minutes. (Watch carefully or it will foam over the top of the pot!)

                                          Edited to say this will keep for months in the fridge!

                                    2. bermudagourmetgoddess Nov 21, 2010 03:33 PM

                                      Being Iive Bermuda and sadden I have not celebrated or been home for Thanksgiving for over 5 years now I need to have an awesome Thanksgiving... I am taking the two days off and going to make a Thanksgiving dinner this year!

                                      Stuffed Turkey breast with my grandmother's sausage stuffing
                                      Corn Casserole
                                      Rosemary,garlic and parsley potatoes
                                      Roasted Brussel Sprouts
                                      Peacan cheesecake tartlets
                                      Oh and lots of wine!

                                      1. lavaca Nov 21, 2010 01:07 PM

                                        Thanksgiving dinner is going to be at a restaurant this year, but I wanted turkey sandwiches and will thus be making on Tuesday night:

                                        Turkey breast braised in red wine
                                        Cranberry sauce with sour cherries
                                        Sweet potato gratin with bourbon and pecans
                                        Spinach and endive salad
                                        Pumpkin cake

                                        1 Reply
                                        1. re: lavaca
                                          boyzoma Nov 21, 2010 01:31 PM

                                          Unfortunately I'm with you on this one. I would rather cook at home, but our guest list fell apart last weekend. Son & family couldn't make it due to DIL's new job, my father is doing poorly with a shoulder problem, others due to economy so we are taking the MIL out for dinner. So don't know what will be on the menu since it might be a "special" Turkey Day menu. On the other hand, I did make a 12 lb. turkey last weekend, so we have already had our version. In addition, I made some awesome turkey stock for the freezer on Thursday.

                                        2. JoanN Nov 21, 2010 10:43 AM

                                          I thought I had finally decided on my menu, but all the wonderful ones posted here are giving me second thoughts. We’ll see. Maybe I should ditch the bread pudding for something a little more refreshing? But the bread pudding is soooo good. There’s still time. But so far:

                                          Gougeres
                                          Prosecco

                                          Kabocha Squash Soup with Candied Pumpkin Seeds (from Sunday Supper at Lucques)

                                          Turkey
                                          Savory Wild Rice Stuffing with Roasted Pecans
                                          Make-Ahead Gravy
                                          Cranberry Relish
                                          Spiced Cranberry Sauce with Zinfandel
                                          Prune, Pear, & Saffron Compote
                                          Brussels Sprouts with Chestnuts
                                          Roasted Garlic Potatoes
                                          Wild Mushroom Bread Pudding
                                          Riesling Spätlese

                                          Sautéed Apple Pie with
                                          Ginger-Honey Gelato (Dolce Italiano)

                                          8 Replies
                                          1. re: JoanN
                                            Georgia Sommers Nov 21, 2010 12:17 PM

                                            Make-ahead gravy? Will you please share? Thanks, I can use any corner-cutting I can get on Thursday!

                                            1. re: Georgia Sommers
                                              JoanN Nov 21, 2010 01:09 PM

                                              Here's the one I'm using this year http://community.tasteofhome.com/forums/t/683603.aspx except that I'll probably add some wings to the turkey giblets and pieces.

                                              And here's a thread from a couple of years back with some other recipes, including one I made for a number of years. http://chowhound.chow.com/topics/343053 I was always pleased with that recipe, but drumsticks have gone up so much in price I wanted to see if I could make something equally successful with junkier parts which I can buy really inexpensively.

                                              There are lots (and lots!) of make-ahead gravy recipes out there, and on Chowhound, for that matter. Google and you'll almost be overwhelmed. But they're all basically a variation on a theme: Roast turkey parts or trimmings with carrot, celery, onion, and garlic. Add stock and whatever else (wine, water) and simmer for a couple of hours. Remove the fat and use it to make a roux and stir the strained stock into the roux. Some of the recipes are more time consuming than others, but none require much attention and you can work on all your other prep while it's cooking away.

                                              1. re: JoanN
                                                Georgia Sommers Nov 21, 2010 03:06 PM

                                                Thank you so much. I am going to try to do this tomorrow if I can work in some kitchen time.

                                                I especially appreciate it because, you're right, a search can be totally overwhelming! I love being able to come here and get ideas and recipes from cooks I trust. Thanks, again!

                                                1. re: JoanN
                                                  Georgia Sommers Nov 24, 2010 07:28 AM

                                                  Joan, I made the recipe you used last year, using wings and drumsticks. (They were the same price at the Jewel.) Added a bit of vermouth and wow, it is delicious! I can't thank you enough for your recipe links and information. I am delighted to have that finished. I used more butter than I usually do and it's silky and delicious. Better than my usual, for sure.

                                                  Thank you, again, and have a Happy Thanksgiving!

                                                  1. re: Georgia Sommers
                                                    JoanN Nov 24, 2010 07:43 AM

                                                    So glad that worked out for you. The vermouth addition was a great idea. I made the Cooks Illustrated one this year and was also very pleased with it. Frankly not sure which I prefer, so I'm holding on to both recipes.

                                                    Thanks for posting. And a happy holiday to you as well.

                                                2. re: Georgia Sommers
                                                  geminigirl Nov 21, 2010 02:34 PM

                                                  I just made my gravy today ...
                                                  http://www.foodnetwork.com/recipes/tyler-florence/turkey-gravy-recipe3/index.html

                                                  http://chowhound.chow.com/topics/666336

                                                3. re: JoanN
                                                  Berheenia Nov 22, 2010 09:26 AM

                                                  Hi Joan,

                                                  Did you post your recipe for brussel sprouts with chestnuts that involved a saute a large amount of butter? I can't seem to find it and Saturday I bought a ridiculously expensive jar of chestnuts at WF. I would love a copy.

                                                  1. re: Berheenia
                                                    JoanN Nov 22, 2010 09:31 AM

                                                    Wow! Good memory. Yes, someone asked for it last year.

                                                    http://chowhound.chow.com/topics/6663...

                                                4. marsprincess Nov 21, 2010 06:19 AM

                                                  This year my birthday is on Thanksgiving day! But alas, as I live in Switzerland I will be at work. But I will still be doing a big T-day lunch on Saturday with the family and some close friends who are either American, Canadian or have lived in America before. We will be 10 in all.

                                                  Appetizers:
                                                  spicy candied pecans
                                                  home-made onion dip & crudités
                                                  Champagne

                                                  Starter:
                                                  Fois-gras with cranberry & orange chutney and onion confit.
                                                  Have not decided yet if we will continue with Champagne or switch to a Sauterne. Leaning towards the Champagne though.

                                                  Dinner:
                                                  Low heat, slow roasted turkey (I know how many of you will flame me for this, but my father made it this way for years and years and years and we never got sick - and I have access to fresh organic turkey. It is by far my favorite way to prepare the bird.)
                                                  Apple, sausage & chestnut stuffing
                                                  Marsala gravy
                                                  Brussels sprouts seared in goose fat
                                                  Roasted garlic mashed potatoes
                                                  green beans wrapped in bacon and roasted in the ovens with a hint of maple syrup
                                                  Moroccan glazed carrots
                                                  Roasted butternut squash with sage puréed with creme fraiche
                                                  Wine: something out of the cellar from Bordeaux - this will be up to the man of the house to decide

                                                  Desert:
                                                  I am hoping I can twist my friend's arm and get her to make a pecan & pumpkin pie
                                                  Tarte tatin

                                                  Followed by a walk in the vineyards along the lake & a nap!

                                                  6 Replies
                                                  1. re: marsprincess
                                                    eviemichael Nov 21, 2010 08:56 AM

                                                    I live in Greece and we do our Thanksgiving on Saturday as well! :)

                                                    Our menu is not my first choice of what we would serve but it is a group effort and I try to take my kitchen-dictator hat off that day. ;)

                                                    Cream Biscuits
                                                    Roast Turkey baked with cheesecloth soaked in butter and herbs
                                                    Mashed Potatoes
                                                    Ciabatta Stuffing with Chesnuts, Pancetta and Parmesan
                                                    Spinach Salad with Caramelized Walnuts
                                                    Toasted Sweet Corn Pudding
                                                    Broccoli Gratin
                                                    Cranberry Relish with walnuts, raisins, grand marnier and apples
                                                    Pumpkin Pie
                                                    Pecan Pie
                                                    Flourless Chocolate Cake with Pear Sauce
                                                    Apple Pie

                                                    Happy Bday Marsprincess!

                                                    1. re: eviemichael
                                                      nomadchowwoman Nov 21, 2010 09:47 AM

                                                      Looks pretty good to me. I also do the soaked cheescloth thing on my turkey.

                                                      1. re: nomadchowwoman
                                                        eviemichael Nov 21, 2010 09:53 AM

                                                        This is our first time using that technique- I'm sorry if this is a silly question- but do you ever fear of it catching on fire? Am I being paranoid? :)

                                                        1. re: eviemichael
                                                          nomadchowwoman Nov 21, 2010 10:17 AM

                                                          No, but it has gotten charred a couple of times. I've done this in a number of different ovens over the past 20 years or so, and quite a few times the cheesecloth has gotten brown. Just watch it. I put the rack as low as possible in the oven so as to keep some space between the turkey and the top of the oven. And I now have a convection setting, which helps.
                                                          BTW, I mix the butter w/wine or lemon juice as well as the herbs (I imagine any number of juices would work, too, depending on the flavors one is seeking), and that really seems to work well.
                                                          Let us know what you think after you try it.

                                                          1. re: nomadchowwoman
                                                            eviemichael Nov 21, 2010 10:20 AM

                                                            I will! Thanks for the tips.

                                                      2. re: eviemichael
                                                        marsprincess Nov 21, 2010 10:03 AM

                                                        Thank you for the birthday wishes evie. Happy Saturday T-day!

                                                    2. m
                                                      mickeygee Nov 20, 2010 06:31 PM

                                                      Ours is nothing special, but I love it. My dad actually keeps a chart of who brings what because were between 25 and 30 people.

                                                      Antipasto platter with provolone, salami, tuna, rrpeppers, olives, artichoke hearts and mozzeralla
                                                      Italian bread
                                                      Strawberry salad
                                                      ziti & meatballs
                                                      turkey & gravy
                                                      ham
                                                      sausage stuffing with cranberries
                                                      plain bread stuffing
                                                      corn, peas,
                                                      mashed potatoes
                                                      green bean casserole
                                                      pumpkin pie
                                                      apple pie
                                                      chocolate pudding pie
                                                      cream puffs

                                                      mmmmmmmmmmm

                                                      1. n
                                                        nancyl126 Nov 20, 2010 05:52 PM

                                                        Gravlax with Pastrami Spices
                                                        Roasted Shrimp with Herbs
                                                        Cinnamon Pecans

                                                        Smoked Turkey
                                                        Stuffing with cremini and shitake mushrooms and chestnuts
                                                        Whipped Sweet Potatoes
                                                        Corn Pudding
                                                        Roasted String Bean Salad with Pears, Dried Cranberries and Blue Cheese
                                                        Roasted Fall Vegetables with Honey Butter
                                                        2 kinds of Cranberry Sauce (homemade and the jellied kind from the can)

                                                        Apple Crumb Tart
                                                        Assorted Cookies

                                                        but everyone looks forward to raiding the fridge at about 11 PM....

                                                        1. p
                                                          Peridot Nov 20, 2010 04:25 AM

                                                          Cider brined turkey
                                                          plain stuffing in the turkey
                                                          sausage stuffing in casserole
                                                          buttermilk mashed potatoes
                                                          pan gravy
                                                          spoon-cornbread
                                                          orange juice yams recipe from the very old red Betty Crocker book
                                                          roasted carrots
                                                          brussels sprouts
                                                          creamed onions
                                                          buttermilk biscuits, cranberry bread
                                                          canned jellied cranberry sauce (a must)
                                                          a nice Pinot Noir
                                                          apple, pumpkin pies, leaf shaped shortbread cookies, chocolate cupcakes with fallish sprinkles
                                                          Have had guests ranging from 2 - 22 over the years, this is the menu, always the same amount.

                                                          1. gmm Nov 20, 2010 02:20 AM

                                                            Well, I'll be doing the cooking for just my parents and I, but they like the traditional dishes:

                                                            Brined and roasted turkey breast
                                                            mashed yukon gold potatoes (with lots of butter and cream!)
                                                            sausage and cornbread dressing
                                                            green bean casserole (yes, cream of mush soup and fried onions)
                                                            candied yams (yes, with marshmallows)
                                                            fruit salad
                                                            rolls

                                                            I've tried changing out the green bean casserole and candied yams for more gourmet versions, but they still prefer the old school versions. We stopped doing a whole turkey because only the white meat ever gets eaten. I'm going to throw a turkey wing into the pan with the breast though, because the breast alone doesn't give off enough drippings for the gravy. I've never had brussel sprouts, but I've seen so many fresh ones in the stores lately, I'm toying with the idea of oven roasting a few to add another veg.
                                                            Haven't quite decided which pies, but the options are: pecan, pumpkin, apple or mince. I'll probably do two different of those. Never made a mince pie before, but they have a jar of None Such in the cupboard, so I figured that would be easy to throw together. Is that stuff good as is, or can anyone suggest some add-in?

                                                            1. soypower Nov 18, 2010 10:28 PM

                                                              Loving this thread. This has to be my favorite holiday and it's wonderful see what everyone is doing this year. Here at the power house we'll be having about 10 -12 people (mostly my parents' Korean friends). Still working through these recipes in my head, but here's the asian-inspired menu thus far...

                                                              5 spice Roast Turkey
                                                              Mashed potatoes w/ bacon & scallions
                                                              Sausage and water chestnut dressing
                                                              Momofuku brussels sprouts
                                                              Green bean and shiitake mushroom stir-fry
                                                              Creamed Onions (because of another thread that convinced me I've been missing out)
                                                              Cranberry-Satsuma sauce
                                                              Whole Grain rolls (HBin5 master recipe)

                                                              I'm completely empty as far as dessert ideas go. We're not big on desserts and now most of the guests are pre-diabetic or full-blown diabetic. So I'm thinking of some sort of healthy baked apple cake using almond flour and agave nectar. I'd be open to any suggestions however...

                                                              ETA: Forgot the gravy. Not sure how to do an asian spin on that. I need Ming Tsai!

                                                              15 Replies
                                                              1. re: soypower
                                                                nomadchowwoman Nov 19, 2010 05:23 AM

                                                                How about simple baked or poached pears?

                                                                Also, what are basics in the Momofuko BS? Thx.

                                                                1. re: nomadchowwoman
                                                                  n
                                                                  nashvillelady Nov 19, 2010 04:56 PM

                                                                  I guess I'm just a bit too traditional, but here is my menu:

                                                                  Roast Turkey with Dad's Yankee Stuffing (simple white bread stuffing with sage, butter, chicken broth and sauteed celery and onions cooked in the turkey)
                                                                  Mom's Green Bean Casserole (yup, the old Campbell's recipe)
                                                                  Baked Yams with butter, cinnamon and brown sugar
                                                                  Mashed Potatoes with Southern White Gravy
                                                                  Steamed Asparagus and/or Brussels Sprouts
                                                                  Steamed Baby Carrots
                                                                  Cranberry Relish (simple and wonderful, whole berry cranberry sauce, mandarin oranges, walnuts, toss together and chill overnight or a few hours before dinner)
                                                                  Dinner Rolls
                                                                  Pumpkin Cheesecake
                                                                  Frozen Peanut Butter Pie
                                                                  Classic Pumpkin Pie

                                                                  1. re: nashvillelady
                                                                    nomadchowwoman Nov 19, 2010 07:48 PM

                                                                    We call it "Mom's Yankee Dressing"--but it's the same as you describe, except now it's cooked in a baking dish (when we were kids, she used to stuff it into the turkey, and that's definitely how it was cooked when she was growing up).

                                                                    1. re: nomadchowwoman
                                                                      n
                                                                      nashvillelady Nov 20, 2010 05:10 PM

                                                                      I still stuff it in the turkey, somehow the flavor is better to me (or maybe it's all in my head, tradition though); one thing that I did change is I always cook my turkey in a Reynold's cooking bag, been doing that for years now and have never had a dry turkey or a dirty oven, they are the best!

                                                                    2. re: nashvillelady
                                                                      w
                                                                      walker Nov 19, 2010 07:54 PM

                                                                      Do you make the pumpkin pie on T day? I only have one oven and I think if I make it the day before I'll have to refrigerate it since it's a custard (and, the Libby can says I must).

                                                                      1. re: walker
                                                                        nomadchowwoman Nov 19, 2010 08:00 PM

                                                                        Make it the day before. Free your oven and your mind. Unless it's really warm in your kitchen, you don't really have to refrigerate it. (Some will disagree, but we always left most pies out, and I'm way down south.)

                                                                        1. re: walker
                                                                          LindaWhit Nov 20, 2010 04:36 AM

                                                                          I keep pumpkin pies out on the counter for several days, wrapped in foil, and have been fine.

                                                                          1. re: walker
                                                                            n
                                                                            nashvillelady Nov 20, 2010 05:07 PM

                                                                            I make all the pies the day before, saves so much stress...plus the peanut butter pie has to be frozen overnight

                                                                        2. re: nomadchowwoman
                                                                          soypower Nov 19, 2010 11:07 PM

                                                                          I actually had poached pears on my 'possible' list...Maybe poached asian pears to keep with the theme...

                                                                          The momofuku brussels sprouts are basically roasted and then tossed with a sauce made with fish sauce, sugar, mint, cilantro, garlic and chili pepper. Topped w/ spicy toasted rice krispies. I'm not a huge fan of it, but my dear mother loves it...

                                                                          Here's a more in-depth recipe...

                                                                          http://www.seriouseats.com/recipes/20...

                                                                          1. re: soypower
                                                                            JoanN Nov 21, 2010 11:01 AM

                                                                            Or, you could add star anise to your pear poaching liquid. I think they have great affinity.

                                                                            I've made these Roasted Pears for the holiday a couple of times and my guests liked it enough to ask for it again. Star anise would be a good addition here.

                                                                            http://www.epicurious.com/recipes/foo...

                                                                            (Don't pay attention to the reviewers who did that typical Epicurious thing of not following the recipe and then complaining about the results.)

                                                                            1. re: JoanN
                                                                              soypower Nov 21, 2010 01:36 PM

                                                                              Those sound fabulous! I think I might be able to make it friendly by using agave nectar instead of sugar. Thank you!

                                                                            2. re: soypower
                                                                              s
                                                                              starshinesMonet Nov 23, 2010 03:48 PM

                                                                              I love that cookbook! David CHang is one of my cooking heroes!

                                                                              I usually roast asian pears with rock sugar (any asian market should have and possibly in asian section of reg. markets) and water, but this year I planned to have 'spiced pears' with anise, cloves, nutmeg and cinnamon.

                                                                              Let me know how yours turn out!!

                                                                              1. re: starshinesMonet
                                                                                soypower Nov 24, 2010 11:10 PM

                                                                                Thanks for all the suggestions. Unfortunately, we've been snowed in since Mon and I was getting stir-crazy, so I decided to just make the turkey dinner tonight. The family was all here anyway and no one could go to work. Before the snow, I had only purchased about 1/2 of the groceries I needed. So we ended up with a much simpler menu than the one I had planned. Five-spice turkey, bacon and chestnut stuffing, garlic mashed potatoes, turkey gravy, green bean casserole and satsuma/cranberry sauce . Oh and of course, 2 kinds of kimchi.

                                                                                It was actually kind of nice having the family captive at home. We had dinner, walked around the neighborhood to throw snowballs and then came home to play cards. A lot like the holidays we used to have when I was a kid. We should be able to start driving around by Friday, so we'll probably all go back to our busy lives then, but tonight was really special. And tomorrow will be football and turkey sandwiches. Yay. :o)

                                                                                1. re: soypower
                                                                                  marsprincess Nov 24, 2010 11:42 PM

                                                                                  that is such a lovely story Soypower. The same thing happened to my family four years ago over Christmas and being snowed in together changed the entire celebration - to something so much better than the usual holiday rush. We had an epoch snowball fight that the kids are still talking about today.

                                                                                  Happy Thanksgiving!

                                                                                  1. re: soypower
                                                                                    s
                                                                                    starshinesMonet Feb 3, 2011 08:10 AM

                                                                                    We were snowed in as well, so we just used what was on hand - but it actually turned out GREAT! We ended up concocting a kind of pears braised in sherry butter in melted spiced chocolate reduction for dessert - it was terrific!

                                                                          2. Whoiswen Nov 18, 2010 06:23 PM

                                                                            Same traditionals and adding a couple more items now that I've got the Sous Vide Supreme. Am attempting to cook for 20 this year...

                                                                            - Beef tenderloin medallions in a red wine sauce
                                                                            - Pork belly
                                                                            - Peas and Carrots (hopefully can find fresh peas here)
                                                                            - Garlic mashed potatoes
                                                                            - Candied yams
                                                                            - Brussel sprouts with shallots and pistachios
                                                                            - Butternut squash soup

                                                                            1. r
                                                                              rockycat Nov 17, 2010 07:17 AM

                                                                              Still a work in progress. There are only 4 of us (including 1 child and 1 senior) so I'm thinking there will be a lot of leftovers. Leftovers are good.

                                                                              Butternut Squash Soup with Cider Cream
                                                                              Rolls (undecided, probably whote grain)
                                                                              Roast Turkey with Port Gravy
                                                                              Sausage Artichoke Stuffing
                                                                              Cranberry Kumquat Relish
                                                                              Green vegetable (undecided, but some type of succotash sounds good)
                                                                              Potatoes (Garlic Mashed White Potatoes or Trader Vic's Sweet Potatoes)
                                                                              Pumpkin Pie (daughter's first pie baking attempt)
                                                                              Other dessert (undecided so far - maybe Pear Frangiapane Tart?)

                                                                              I wish I had more people to cook for. I'd love to do another dessert and some apps, but enough is enough.

                                                                              2 Replies
                                                                              1. re: rockycat
                                                                                bushwickgirl Nov 17, 2010 08:52 AM

                                                                                I'd definitely do the pear tart, if you were wavering.

                                                                                1. re: bushwickgirl
                                                                                  myst Nov 17, 2010 01:26 PM

                                                                                  Roast Turkey
                                                                                  Sausage and leek Stuffing
                                                                                  Creamed Onions
                                                                                  Cranberry with orange
                                                                                  Brussels Sprouts with bacon
                                                                                  Sweet Potato and Turnip gratin
                                                                                  Corn Pudding
                                                                                  Mashed potato with roasted garlic and parmesan cheese
                                                                                  Pumpkin cream cheese pie
                                                                                  Cranberry upside down butter cake

                                                                              2. bushwickgirl Nov 17, 2010 07:07 AM

                                                                                Herb and butter roasted turkey and Pernil (roast pork shoulder)
                                                                                Potatoes au gratin
                                                                                Giblet Gravy for something
                                                                                Collard greens with smoked ham hocks
                                                                                Roasted cauliflower
                                                                                Orange glazed sweet potatoes
                                                                                Stuffing, plain old herb stuffing
                                                                                Probably Crescent rolls, the host likes 'em
                                                                                Cranberry date relish
                                                                                Roasted pear chutney
                                                                                Pumpkin pie, whipped cream
                                                                                Chocolate cake with mocha icing
                                                                                Lemon meringue pie (special request)

                                                                                Wine, beer, vodka, rum, etc.

                                                                                That's it!

                                                                                8 Replies
                                                                                1. re: bushwickgirl
                                                                                  in bocca Nov 17, 2010 07:08 AM

                                                                                  How do you make your roasted pear chutney? I love the sound of it.

                                                                                  1. re: in bocca
                                                                                    FoodChic Nov 17, 2010 07:27 AM

                                                                                    I was just about to ask the same! Recipe pls!

                                                                                    1. re: FoodChic
                                                                                      bushwickgirl Nov 17, 2010 08:47 AM

                                                                                      Here it is, in bocca and FoodChic:

                                                                                      http://chowhound.chow.com/topics/7444...

                                                                                      Make it soon for maximum flavor. If you do make it, I hope you enjoy it.

                                                                                      Btw, in bocca, what's that anise pear cocktail? Sounds intriguing.

                                                                                      1. re: bushwickgirl
                                                                                        in bocca Nov 17, 2010 09:07 AM

                                                                                        Here the pear anise recipe you can make the syrup a day in advance too.... and I'll make the pear tonight so it can merry together!

                                                                                        http://www.foodnetwork.com/recipes/cl...

                                                                                        1. re: in bocca
                                                                                          bushwickgirl Nov 17, 2010 03:49 PM

                                                                                          Thanks, I think that's "marry" but I'll be merry after a few! Sounds very good, I was thinking of regular anise seed but star anise is even better.

                                                                                          1. re: bushwickgirl
                                                                                            in bocca Nov 18, 2010 06:33 AM

                                                                                            duh... maybe just the thought of those got me tipsy! hahaha

                                                                                  2. re: bushwickgirl
                                                                                    Cherylptw Nov 20, 2010 06:13 PM

                                                                                    I love your menu...it sounds perfect! I'm stealing your roasted pear chutney, thank you!

                                                                                    1. re: Cherylptw
                                                                                      bushwickgirl Nov 21, 2010 06:26 AM

                                                                                      Oh, thanks, real home style, the host's mom is originally from the South, got to have the collards. You may steal the chutney recipe all you want.

                                                                                      I just tasted the batch I made and it's goooood...hope there will be some left for the holiday!

                                                                                  3. in bocca Nov 17, 2010 04:49 AM

                                                                                    Mulled wine
                                                                                    Anise Pear Cocktails
                                                                                    Figs in a Blanket
                                                                                    Brie with walnuts and puff pastry

                                                                                    Roasted turkey with rosemary
                                                                                    Garlic Mashed
                                                                                    Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter
                                                                                    Green Bean Casserole
                                                                                    Brussels Sprouts with pancetta
                                                                                    Rosemary Cheddar biscuits

                                                                                    Gingerbread Cupcakes with Orange cream cheese frosting
                                                                                    Black and White Brownies
                                                                                    Pecan Bars

                                                                                    2 Replies
                                                                                    1. re: in bocca
                                                                                      Georgia Sommers Nov 21, 2010 11:48 AM

                                                                                      It all sounds delicious. Your Figs in a Blanket is on my list for later on.
                                                                                      Will you share the recipe you use for the gingerbread cupcakes?

                                                                                      Thanks!

                                                                                      1. re: in bocca
                                                                                        AlaskaChick Nov 22, 2010 03:36 PM

                                                                                        Hi -

                                                                                        Intro'ed the hub to gnocchi and he's in love - would you care to share your sweet potato gnocchi recipe? thanks much!

                                                                                      2. s
                                                                                        Seattlerain Nov 16, 2010 08:58 PM

                                                                                        Assorted Relish Trays
                                                                                        Roasted Butternut Squash Soup
                                                                                        Roast Turkey
                                                                                        Alder Smoked Planked Salmon
                                                                                        Sausage and apple Stuffing
                                                                                        Mashed Potatoes/Gravy
                                                                                        Barley and Pine Nut Casserole
                                                                                        Sweet Potato Gratin
                                                                                        Roasted Brussels Sprouts
                                                                                        Spinach Salad
                                                                                        Cranberries
                                                                                        Sweet Potato Rolls
                                                                                        Pumpkin Pie
                                                                                        Mincemeat Pie
                                                                                        Assorted Wines

                                                                                        1 Reply
                                                                                        1. re: Seattlerain
                                                                                          j
                                                                                          jsaimd Nov 16, 2010 11:25 PM

                                                                                          Lamb chops
                                                                                          Cranberry sauce - whatever strikes me the day of
                                                                                          Potato and celery root puree with roquefort
                                                                                          Roasted parsnips and brussel sprouts
                                                                                          Pomegranate sweet potatoes
                                                                                          kobacha squash pie with oat crust
                                                                                          Mincemeat pie (at least my own spin on it)

                                                                                        2. c
                                                                                          cathyeats Nov 16, 2010 07:14 PM

                                                                                          Here's my menu - all heart-healthy!

                                                                                          Beet and blood orange salad
                                                                                          Roast turkey
                                                                                          Mashed potatoes (made with olive oil)
                                                                                          Sweet potato puree with apples
                                                                                          Roasted brussels sprouts with maple-mustard glaze
                                                                                          Cranberry-pear sauce with ginger
                                                                                          Bread stuffing with vegetarian smoked apple sausage, apples and onions
                                                                                          Vegan mushroom marsala gravy
                                                                                          Pumpkin pie - light and fluffy recipe I developed - the best pumpkin pie of any kind!

                                                                                          4 Replies
                                                                                          1. re: cathyeats
                                                                                            LindaWhit Nov 17, 2010 06:44 AM

                                                                                            Roasted brussels sprouts with maple-mustard glaze
                                                                                            ~~~~~~~~~~
                                                                                            Recipe, please? Maple and mustard are two of my favorite condiments/flavorings. :-)

                                                                                            1. re: LindaWhit
                                                                                              c
                                                                                              cathyeats Nov 17, 2010 09:16 AM

                                                                                              Sure Linda, here is my recipe. You can see a photo of it here, with my vintage kitty salt & pepper shakers :) http://www.whatwouldcathyeat.com/2010...

                                                                                              Roasted Brussels Sprouts with Mustard Glaze

                                                                                              2 pounds Brussels sprouts, trimmed

                                                                                              1½ tablespoons lemon juice

                                                                                              1 ½ tablespoons Dijon mustard

                                                                                              1½ tablespoons coarse-ground mustard

                                                                                              1½ tablespoons maple syrup

                                                                                              3 tablespoons olive oil

                                                                                              Salt and pepper to taste.

                                                                                              Preheat oven to 400.

                                                                                              In a large bowl, whisk the lemon juice, mustards and maple syrup, and add salt and pepper to taste. Gradually whisk in the olive oil. Add the Brussels sprouts and stir to coat. Remove with a spoon and place on a large baking sheet, reserving extra sauce from the bottom of the bowl. Roast until very dark and just tender, about 40 minutes. Toss with remaining sauce and serve hot or at room temperature.

                                                                                              Serves 6

                                                                                              1. re: cathyeats
                                                                                                LindaWhit Nov 17, 2010 10:05 AM

                                                                                                Thank you - they look wonderful! And so do the brussels sprouts! ;-)

                                                                                                1. re: cathyeats
                                                                                                  i
                                                                                                  Island Nov 20, 2010 09:07 AM

                                                                                                  cathyeats. As luck would have it I had all the ingredients for this and last night instead of another boring steamed veggie side I made your Brussels recipe and it was great. Thanks for posting.

                                                                                            2. steakman55 Nov 16, 2010 02:34 PM

                                                                                              APPS:
                                                                                              Scottish smoked salmon on pumpernickel toast with horseradish, capers, and onions
                                                                                              Glenlivet Scotch
                                                                                              SOUP:
                                                                                              Virginia peanut soup
                                                                                              MEAL:
                                                                                              Relish tray with black and green olives, celery sticks, carrot sticks, pickled asparagus
                                                                                              Hickory smoked turkey from my Weber
                                                                                              Cornbread dressing
                                                                                              Roasted brussels sprouts
                                                                                              Green beans almondine
                                                                                              Smoked sweet potatoes
                                                                                              Mashed new potatoes
                                                                                              Potato rolls
                                                                                              Crescent rolls

                                                                                              TO DRINK:
                                                                                              St. Francis Old Vine Zinfandel

                                                                                              DESSERTS:
                                                                                              Southern pecan pie
                                                                                              Sweet potato pie
                                                                                              Trifle
                                                                                              Green Mountain coffee

                                                                                              Cardhu single malt Scotch
                                                                                              Nap

                                                                                              1 Reply
                                                                                              1. re: steakman55
                                                                                                bushwickgirl Nov 17, 2010 08:49 AM

                                                                                                Nap is right. Nice one! Got a peanut soup recipe to share?

                                                                                              2. j
                                                                                                jessicav Nov 16, 2010 02:28 PM

                                                                                                I have starting serving this recipe I found on Epicurious at all holidays because of how delicious it is...and how quick it is as well!

                                                                                                1/2 cup balsamic vinegar
                                                                                                2 large shallots, finely chopped
                                                                                                4 tablespoons (1/2 stick) butter, room temperature

                                                                                                2 pounds green beans, trimmed

                                                                                                Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes. Transfer mixture to small bowl; cool completely. Add butter; mix with fork until blended.

                                                                                                Cook beans in large pot of boiling salted water until crisp-tender. Drain. Refresh under cold water; drain. Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.)

                                                                                                Combine beans and balsamic-shallot butter in large nonstick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season to taste with salt and pepper and serve.

                                                                                                http://www.epicurious.com/recipes/foo...

                                                                                                3 Replies
                                                                                                1. re: jessicav
                                                                                                  aching Nov 16, 2010 03:54 PM

                                                                                                  I made this one last year - and you're right, it's excellent!

                                                                                                  1. re: jessicav
                                                                                                    LindaWhit Nov 17, 2010 06:43 AM

                                                                                                    THAT sounds good - just might go that way with my green beans this year!

                                                                                                    1. re: jessicav
                                                                                                      i
                                                                                                      Island Nov 20, 2010 08:58 AM

                                                                                                      That's our go to green bean recipe any day of the year! We love balsamic.

                                                                                                    2. c
                                                                                                      carbonaraboy Nov 16, 2010 01:42 PM

                                                                                                      I like to do themes for Thanksgiving. This year is Italian. I see someone else has combined butternut squash and fennel!

                                                                                                      Acorn squash, mascarpone, and prosciutto ravioli with sage beurre blanc
                                                                                                      Roast turkey stuffed with parmesan rinds and lemons; Pinot grigio and cognac gravy
                                                                                                      Pancetta-wrapped boneless turkey breast with homemade Italian sausage, pine nut, and dried pear stuffing; marsala and porcini gravy
                                                                                                      Riced Yukon gold potatoes with chives
                                                                                                      Corn bread dressing
                                                                                                      Cranberry bean, butter bean, corn, capicola, and grape tomato succotash
                                                                                                      Spaghetti squash with warm tomato-oregano vinaigrette
                                                                                                      Butternut squash, fennel, and roasted red onion gratin
                                                                                                      Rutabaga puree with leeks and thyme
                                                                                                      Turnip and speck risotto
                                                                                                      Broad green beans cooked with smoked pork
                                                                                                      Cranberry, pear, and fig mostarda

                                                                                                      1. FoodChic Nov 16, 2010 09:54 AM

                                                                                                        Prosecco
                                                                                                        Spinach dip w/ Crudités and olive platter

                                                                                                        Pinot Noir and Pinot Gris
                                                                                                        Roast Turkey
                                                                                                        Stuffing made with Bacon and Giblets
                                                                                                        Giblet Gravy
                                                                                                        Mashed Potatoes...no need for additions when my potatoes are perfect
                                                                                                        Martha Stewart's Green Bean Casserole
                                                                                                        Roasted Butternut Squash w/ Fennel
                                                                                                        Brussels Sprouts w/ Pancetta and Chestnuts
                                                                                                        Sweet Potato Souffle
                                                                                                        Cranberry Relish
                                                                                                        Cranberry in a can for my Father...ugh.

                                                                                                        Pouilly-Fuisse
                                                                                                        Pumpkin Pie
                                                                                                        Apple Cherry Turnovers w/ Cinnamon Gelato
                                                                                                        Ginger Spice Cupcakes w/ Cream Cheese Frosting

                                                                                                        2 Replies
                                                                                                        1. re: FoodChic
                                                                                                          FoodChic Nov 17, 2010 07:27 AM

                                                                                                          Oops! I forgot the ham!

                                                                                                          Ham on the menu, too.

                                                                                                          1. re: FoodChic
                                                                                                            Georgia Sommers Nov 21, 2010 11:41 AM

                                                                                                            It's great to see that you include your Dad's favorite cranberries! The holiday's about good food, for sure, but also about loving up our people! Nice.

                                                                                                          2. LindaWhit Nov 16, 2010 09:04 AM

                                                                                                            Relatively simple, as it's only 4 of us.

                                                                                                            Roasted herbed turkey breast (none of us are really dark meat fans, although I will eat it)
                                                                                                            Sour cream and garlic mashed potatoes
                                                                                                            Squash (my sister usually likes them mashed; I'm going to see if she'll be OK with maple-roasted butternut squash instead)
                                                                                                            Glazed carrots
                                                                                                            Steamed green beans (or roasted brussel sprouts or peas - both of which Sis hates)
                                                                                                            Some kind of bread (for BIL)
                                                                                                            Cranberry-orange relish
                                                                                                            homemade pan gravy

                                                                                                            Pumpkin pie (Mom)
                                                                                                            Another pie (Sister)
                                                                                                            Wine for me and Sis, V&T for Mom, BIL will go with non-alcoholic beer or water

                                                                                                            Early dinner (around 1pm), to allow Mom to get home before dark and Sis and BIL to get up to their cabin in Maine for the long weekend and relax. BIL does the dishes, so I get to relax AFTER cooking and just read after everyone's gone. :-)

                                                                                                            5 Replies
                                                                                                            1. re: LindaWhit
                                                                                                              nomadchowwoman Nov 16, 2010 11:35 AM

                                                                                                              How do you do those SC & Garlic mashed potatoes, LW?

                                                                                                              1. re: nomadchowwoman
                                                                                                                LindaWhit Nov 17, 2010 06:41 AM

                                                                                                                ncw, these are SO dietetic! ::::vbg::::

                                                                                                                Peeled Yukon Golds are boiled until they're fork-tender. Drain well, and put the covered pot back on the turned-off electric burner to "dry" the potatoes, shaking the pot a little bit. They get mashed with a hand masher, and I add butter after they've been broken down a bit (I won't say how much butter and I won't tell my sister how much either).

                                                                                                                Then in goes a glop of roasted garlic (I pre-roast heads of garlic, squeeze out the roasty garlicky goodness and freeze it in 2 Tbsp. containers in the freezer) and a tiny bit of milk get added, and then a healthy dose of sour cream. Continue mashing and stirring until they're relatively smooth (although there will be small lumps using a hand masher, but I'm OK with that) and the sour cream is blended in. Salt and pepper to taste.

                                                                                                                It's all done by eye - I don't like mashed potatoes that are so thinned out that you can practically pour it off the serving spoon, but I don't like them "stiff" either.

                                                                                                                HTH!

                                                                                                                ETA: Never ever ever ever ever ever ever EVER use an electric mixer for mashed potatoes. It makes them gluey.

                                                                                                                1. re: LindaWhit
                                                                                                                  nomadchowwoman Nov 17, 2010 11:04 AM

                                                                                                                  This sounds like a wonderful alternative to the plain ones I had on the plan--which are good, but roasted garlic and sour cream? Even the pickiest and most hidebound traditionalists in my group wouldn't object to those!

                                                                                                                  And it's "dietetic" to boot, with a "healthy dose" of sour cream. And we know the healthful properties of garlic. I'd be derelict in my hostess duties to leave them out.

                                                                                                                  1. re: nomadchowwoman
                                                                                                                    LindaWhit Nov 17, 2010 11:37 AM

                                                                                                                    I'd be derelict in my hostess duties to leave them out.
                                                                                                                    ~~~~~~~~~~
                                                                                                                    'Nuf said. :-)

                                                                                                                  2. re: LindaWhit
                                                                                                                    aching Nov 17, 2010 12:14 PM

                                                                                                                    This is very similar to my family's recipe, but instead of using sour cream we use neufchatel (light cream cheese). Also, instead of roasting the garlic, we braise the cloves in chicken stock and throw the stock into the potatoes as well. This is the one dish there are never ANY leftovers of!

                                                                                                              2. s
                                                                                                                stomsf Nov 16, 2010 08:46 AM

                                                                                                                I think we're cooking for an army, but we're actually cooking for 6. Well, five adults and one baby (4 weeks). Well, four adults who will be eating and one who's recovering from stomach surgery. Face it, we're going to be overeating and have scads of leftovers.....

                                                                                                                Lots of wine
                                                                                                                Deep Fried Turkey from Yat's
                                                                                                                Garlic and truffle mashed potatoes
                                                                                                                Sweet potato pie
                                                                                                                Mac and cheese
                                                                                                                Fresh green beans (unspecified dish)
                                                                                                                Cornbread, pecan, and bacon stuffed onions (new recipe from Chow!)
                                                                                                                Bourbon cream gravy (new recipe from Chow!)
                                                                                                                Cranberry sauce (two ways, one citrus (from Chow!) and one balsamic)

                                                                                                                Maybe next year we'll be brave and try a sous vide turkey.

                                                                                                                2 Replies
                                                                                                                1. re: stomsf
                                                                                                                  s
                                                                                                                  starshinesMonet Nov 23, 2010 03:25 PM

                                                                                                                  Those CHOW recipes aouns delicious! Please post the links or send them to me!! Or just the recipes... ^_^

                                                                                                                  1. re: starshinesMonet
                                                                                                                    s
                                                                                                                    stomsf Nov 24, 2010 07:49 AM

                                                                                                                    Enjoy -- the cranberry sauce was made last night and is great -- though I must admit I like the balsamic version a tad bit better.

                                                                                                                    Cranberry Sauce: http://www.chow.com/recipes/11135-cranberry-and-citrus-sauce?tag=search_results;results_list

                                                                                                                    Cornbread, Pecan, and bacon stuffed onions: http://www.chow.com/recipes/10724-cornbread--pecan--and-salt-porkstuffed-onions

                                                                                                                    Bourbon Cream Gravy: http://www.chow.com/recipes/10730-bou...

                                                                                                                2. Wtg2Retire Nov 16, 2010 08:12 AM

                                                                                                                  Relish Plate with a variety of olives and marinated mushrooms
                                                                                                                  Dry Brined Turkey (still working on a combination of spices and herbs to rub on)
                                                                                                                  Cornbread Dressing
                                                                                                                  Turkey Gravy
                                                                                                                  Mashed Potatoes
                                                                                                                  Sweet Potatoes Trader Vic (posted by Indy 67 on November14, 2010)
                                                                                                                  Gulliver's Creamed Corn
                                                                                                                  Green Beans Marinated in Leftover Bread and Butter Pickle Brine
                                                                                                                  Triple Cranberry Sauce
                                                                                                                  Homemade Hot Rolls
                                                                                                                  Coconut Cream Pie
                                                                                                                  Vanilla Ice Cream with Jarred Mincemeat as a Sauce to Pour Over the Ice Cream (I read this idea somewhere, but can’t remember where)

                                                                                                                  I will miss having Brussels sprouts because I love them. However, I have developed a health condition which prohibits my eating anything high in Vitamin K content. The sad thing is that nearly all of my favorite foods fall into this category – greens of all kinds, lettuces, black-eyed peas, black beans, etc. A really bummer situation.

                                                                                                                  12 Replies
                                                                                                                  1. re: Wtg2Retire
                                                                                                                    aching Nov 16, 2010 08:51 AM

                                                                                                                    Would you mind posting a link to the sweet potato recipe? I tried searching but couldn't find it. TIA!

                                                                                                                    1. re: aching
                                                                                                                      Wtg2Retire Nov 16, 2010 10:27 AM

                                                                                                                      Sure. Just scroll down to the bottom.

                                                                                                                      http://chowhound.chow.com/topics/7348...

                                                                                                                      1. re: Wtg2Retire
                                                                                                                        aching Nov 16, 2010 03:50 PM

                                                                                                                        Thanks!

                                                                                                                        1. re: Wtg2Retire
                                                                                                                          chef chicklet Nov 16, 2010 03:51 PM

                                                                                                                          That's practically identical to mine. I do add chopped pecans to the top. Delicious!

                                                                                                                          1. re: chef chicklet
                                                                                                                            Wtg2Retire Nov 17, 2010 07:02 AM

                                                                                                                            I had to smile when I saw this. I had already decided to add toasted pecans on top. Since you do so, I know it will be a good addition.

                                                                                                                            1. re: Wtg2Retire
                                                                                                                              chef chicklet Nov 21, 2010 01:09 PM

                                                                                                                              :) they just belong there.

                                                                                                                            2. re: chef chicklet
                                                                                                                              neww22DE Nov 18, 2010 05:58 AM

                                                                                                                              I also do pecans on top of Double Crust Apple Pie !
                                                                                                                              This is a wonderful twist on the traditional apple pie - great for fall!

                                                                                                                              1. re: neww22DE
                                                                                                                                Wtg2Retire Nov 18, 2010 07:35 AM

                                                                                                                                Yumm. I will try this the next time I make apple pie.

                                                                                                                                1. re: neww22DE
                                                                                                                                  chef chicklet Nov 21, 2010 01:10 PM

                                                                                                                                  I love pecans they add a nice flavor and texture to many things. good choice!

                                                                                                                          2. re: Wtg2Retire
                                                                                                                            Cherylptw Nov 20, 2010 06:05 PM

                                                                                                                            My son has a condition (a clot) which prevents him from having more than 2 cups of any vitamin K veg in a day and he too, loves any kind of greens: collards, kale, turnip, mixed etc.
                                                                                                                            We're invited to dinner at his boss's house this year. Guess what my son asked me to bring? Collards! I'll simmer them with onion, smoked turkey wings, crushed red pepper and chicken or veg stock. I'm going to measure out two cups exactly for my son or he'll be sneaking into the pot!

                                                                                                                            1. re: Cherylptw
                                                                                                                              Wtg2Retire Nov 21, 2010 08:32 AM

                                                                                                                              I will have to ask my doctor about that. It could be that I will be restricted just until this is under control. I would be very happy if I could have 2 cups per day of Vit K foods.

                                                                                                                              1. re: Cherylptw
                                                                                                                                nomadchowwoman Nov 21, 2010 09:43 AM

                                                                                                                                Cheryl--Do these and other stewed greens freeze well? TIA.

                                                                                                                                (Gosh, I'd never heard of Vitamin K problems. Hope they get worked out for your son and Wtg2Retire.)

                                                                                                                            2. a
                                                                                                                              AGM_Cape_Cod Nov 16, 2010 05:23 AM

                                                                                                                              I am cooking for 25. The menu is pretty simple.
                                                                                                                              Roast Turkey
                                                                                                                              Sausage and Chestnut Stuffing
                                                                                                                              Creamed Onions
                                                                                                                              Brussels Sprouts braised in Red Wine with Shallots & Garlic
                                                                                                                              haven't decided about the Sweet Potatoes yet
                                                                                                                              Mashed Turnips
                                                                                                                              Green Vegetable - Caitlin's gremolata green beans sounds like it will fit the bill
                                                                                                                              For my cousin's SO who is a veg I might make an adaption of Dorie Greenspan stuffed pumpkin

                                                                                                                              Apple Pie
                                                                                                                              Pumpkin Pie
                                                                                                                              Pecan Tart
                                                                                                                              Mini Cheesecakes

                                                                                                                              This all takes place at my mother's house. She doesn't believe in appetizers but since everyone comes in from all over that morning I plan for some munchies. My brother will bring an assortment of Vermont cheeses. I will make marinated olives. My mom will contribute crudite and dips. My aunt will make chopped chicken liver.

                                                                                                                              My sisters and I drink champagne so that is for before dinner and red wine with the turkey.

                                                                                                                              1. t
                                                                                                                                Tripper Nov 16, 2010 04:55 AM

                                                                                                                                My favorite holiday. Cooking...eating...football. Pretty traditional...start the day with cinnamon rolls. When the game starts...bloody mary's with a shrimp, pickle, onion, olive garnish. Dinner that evening with the usual...turkey, mashed potatoes, stuffing, Brussels sprouts (shredded, tossed with olive oil, roasted with Parmesan cheese), cranberries.

                                                                                                                                1. Emme Nov 15, 2010 07:27 PM

                                                                                                                                  i'm doing an Open House Game Day kind of thing, so i'm playing around with a ton of ideas... some of them include...

                                                                                                                                  roast chicken (heresy i know)
                                                                                                                                  or timbales of turkey, potatoes, stuffing, cranberry... maybe.
                                                                                                                                  caramelized onion and gruyere gratin
                                                                                                                                  hawaiian yam (ube) cakes
                                                                                                                                  variety of desserts
                                                                                                                                  i'm not settled on anything yet...

                                                                                                                                  4 Replies
                                                                                                                                  1. re: Emme
                                                                                                                                    l
                                                                                                                                    lattelover Nov 16, 2010 03:37 AM

                                                                                                                                    Cooking for six:

                                                                                                                                    Apps:
                                                                                                                                    stuffed mushrooms
                                                                                                                                    gougeres
                                                                                                                                    olives, roasted almonds

                                                                                                                                    Main:
                                                                                                                                    Brined roast turkey with pan gravy
                                                                                                                                    Savory bread pudding
                                                                                                                                    Garlic mashed potatoes
                                                                                                                                    Whipped sweet potatoes
                                                                                                                                    home-made cranberry sauce (from the recipe on the bag)
                                                                                                                                    home-made greenbean casserole
                                                                                                                                    Salad:
                                                                                                                                    Frisee with beets, walnuts and goat cheese
                                                                                                                                    Desserts:
                                                                                                                                    pear tart
                                                                                                                                    banana cream pie

                                                                                                                                    1. re: lattelover
                                                                                                                                      nolanani Nov 17, 2010 06:00 PM

                                                                                                                                      Oh, yes. Your menu sounds perfect. I'm stealing it.

                                                                                                                                      1. re: lattelover
                                                                                                                                        daniellempls Nov 22, 2010 12:47 PM

                                                                                                                                        lattelover, a savory bread pudding sounds just lovely. Would you mind posting that recipe? And if you have time, the one for whipped sweet potatoes as well? I normally end up leaving my sweet potatoes in chunks, but some heavenly, light sweet potatoes sounds lovely.

                                                                                                                                        1. re: daniellempls
                                                                                                                                          JoanN Nov 22, 2010 01:43 PM

                                                                                                                                          Lots of Savory Bread Pudding recipes out there and no idea which one lattelover might be making, but here's one from Thomas Keller that I made a couple of years ago. It was outstanding, but very rich. Too much so for the mostly elderly group to whom I was serving it. But I'd make it again at the drop of a hat if I were cooking for a larger crowd and putting out a big spread.

                                                                                                                                          http://www.nytimes.com/1998/11/18/din...

                                                                                                                                    2. Caitlin McGrath Nov 15, 2010 05:30 PM

                                                                                                                                      I think I will be repeating a vegetable side from last year, green beans with a take on gremolata. This was a success, and we liked having something with fresh, bright flavor and acidity to contrast with the richer dishes. Just steam or blanch green beans until almost done and shock in cold water (you can do that ahead of time). Then sauté the beans in olive oil with minced garlic; when done, toss in a bowl with minced parsley, grated lemon zest, freshly squeezed lemon juice, and freshly ground pepper.

                                                                                                                                      1 Reply
                                                                                                                                      1. re: Caitlin McGrath
                                                                                                                                        LindaWhit Nov 16, 2010 09:13 AM

                                                                                                                                        I like the idea of a gremolata for the green beans, Caitlin. Thanks!

                                                                                                                                      2. TheKitchenHotline Nov 15, 2010 04:19 PM

                                                                                                                                        It's funny. I get paid to help people with their Thanksgiving menus but I haven't given any thought at all to my own.

                                                                                                                                        1. k
                                                                                                                                          kcfields Nov 15, 2010 04:14 PM

                                                                                                                                          Thanksgiving is my most favorite holiday! I keep things pretty simple and through careful planning by creating a menu, then an ingredient list from which I create a grocery list, and finally a "game plan" where much of the preparation takes place on Wednesday I have enjoyed stress-free TG meals for many years now. You don't have to go nuts with specialty dishes to put together and enjoy a wonderful meal.

                                                                                                                                          Standard fare is Roast Turkey w/ Herb Butter, Cornbread Dressing, Gravy, Baked Mac & Cheese, Green Bean Casserole, Jellied Cranberry Sauce (yes, the kind in the can with the ridges), Deviled Eggs, and Dinner Rolls.

                                                                                                                                          On the rotation list of TG favorites are: Mashed Yukon Gold Potatoes, "Potato Skin" Scalloped Potatoes, Corn on the Cob, Corn Pudding, Whole Kernel Corn or Sweet Peas or LeSeur peas in the can heated on the stove, Twice Baked Sweet Potatoes, Pumpkin or Sweet Potato or Pecan Pies, Carrot-Raisin Salad or Russian Salad, Broccoli Casserole, and Roasted Brussels Sprouts. This year I'm adding Crockpot Pintos and Stewed Yellow Squash. And perhaps Baked Vidalia Onions.

                                                                                                                                          1. Rubee Nov 15, 2010 01:51 PM

                                                                                                                                            I think I have it almost finalized. There will be 7 of us.

                                                                                                                                            Welcome Cocktail: Cranberry margaritas
                                                                                                                                            Mulled Cider
                                                                                                                                            Wine

                                                                                                                                            Apps:
                                                                                                                                            Deviled eggs with wasabi (using fresh pickled wasabi from a fave local restaurant - Hana)
                                                                                                                                            Sweet and Spicy Candied Pecans
                                                                                                                                            Brie and cranberry (using sauce below) in puff pastry with crackers

                                                                                                                                            Turkey with citrus-herb butter and gravy
                                                                                                                                            Grand Marnier apricot and sausage stuffing (Silver Palate Good Times)
                                                                                                                                            Cranberry sauce with cherries, marsala and rosemary (Epi)
                                                                                                                                            Creamy mashed potaoes with fresh thyme
                                                                                                                                            Sweet potato gratin with chipotle (Flay)
                                                                                                                                            Peas and pearl onions in chardonnay cream sauce
                                                                                                                                            Fatty ’Cue Brussels Sprouts w/chiles/maple syrup/bacon (linked in the post nomadchowwoman mentions above)
                                                                                                                                            Crescent rolls

                                                                                                                                            Brandied Pumpkin pie (Epi)
                                                                                                                                            and another dessert from Chowhound DrewB123.

                                                                                                                                            18 Replies
                                                                                                                                            1. re: Rubee
                                                                                                                                              nomadchowwoman Nov 15, 2010 02:07 PM

                                                                                                                                              Hi Rubee--have you tried those brussels sprouts yet or will this be their maiden voyage on your table? They're on my to-try short list.

                                                                                                                                              1. re: nomadchowwoman
                                                                                                                                                Rubee Nov 15, 2010 02:26 PM

                                                                                                                                                Maiden voyage. I'm hoping that someone will test them out before T-Day. Fingers crossed they're as good as they sound!

                                                                                                                                                Brussels Sprouts recipe:
                                                                                                                                                http://www.nytimes.com/2010/11/10/din...

                                                                                                                                                1. re: nomadchowwoman
                                                                                                                                                  Rubee Nov 28, 2010 12:13 PM

                                                                                                                                                  Did you make them? They were a HIT, the first dish to go (I wish I had doubled it), and I had three requests for the recipe, including a former sprouts-hater. I'm making another batch today to go with Thanksgiving leftovers and will post a pic.

                                                                                                                                                  1. re: Rubee
                                                                                                                                                    nomadchowwoman Nov 29, 2010 01:53 PM

                                                                                                                                                    Rubee--I did make them over a week ago, but they were almost inedible, which was my fault. I asked a guy at the FM which of his chiles was closet to a Thai bird chile, and he showed me some that he said were a hybrid of a Thai chile and another kind. Well . . . I knew I probably shouldn't have taken that to mean what I wanted it to mean, but I did, and those chiles were so hot that we could not taste anything else (and I can take pretty hot). But I will definitely try them again, but this time I'll make the trek to the Asian market for an appropriate Thai chile if I can't get them at WF, which only sometimes has them. Or can you recommend a good substitute? I know I will love this dish--and your report has convinced me even more.

                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                      Rubee Nov 29, 2010 02:09 PM

                                                                                                                                                      (I'm not sure if you saw I posted pics on another thread) http://chowhound.chow.com/topics/7495...

                                                                                                                                                      You just reminded me to edit it. I didn't make it with two chiles for Thanksgiving. I have really spicy red chiles from Vietnam that come fresh/frozen in a tub. For Thanksgiving, I used a small one without seeds for the paste and skipped the garnish. Nice heat.

                                                                                                                                                      When I made them again over the weekend I used two - one with no seeds for the paste, and one with for the garnish. Lots of heat. Delicious to eat on their own, but too spicy for a Thanksgiving side dish.

                                                                                                                                                      1. re: nomadchowwoman
                                                                                                                                                        onceadaylily Nov 29, 2010 02:36 PM

                                                                                                                                                        Keep in mind that bird's eye chiles *are* fairly hot (and not that easy to find). The guy at the FM may have correctly steered you to what he thought a comparable substitute. You might want to try the dish with serrano or even jalapeno (common substitutes in the US for the bird's eye). I plan to try this recipe soon, and will likely use one of those first, to get a sense of the dish, and how much heat it can take.

                                                                                                                                                        1. re: onceadaylily
                                                                                                                                                          nomadchowwoman Nov 29, 2010 06:37 PM

                                                                                                                                                          thank you--the serrano would probably do it; those i can find! the ones i used were mouth-numbingly, sinus-screamingly, eye-wateringly, could sub for painkillering-ly hot.
                                                                                                                                                          but that recipe sounds fabulous--and Rubee's pics say it all.

                                                                                                                                                  2. re: Rubee
                                                                                                                                                    geminigirl Nov 15, 2010 04:51 PM

                                                                                                                                                    Do you have a recipe for your cranberry margaritas, that sounds really good and I would actually like one right now.....thanks:)

                                                                                                                                                    1. re: geminigirl
                                                                                                                                                      Rubee Nov 15, 2010 06:26 PM

                                                                                                                                                      I do! It's from Bon Appetit 12/2006, but not on the Epicurious site. Don't let the ingredient of canned cranberry sauce throw you, it's really good and always a big hit around the holidays (I like to serve them at Christmas/Christmas Eve too).

                                                                                                                                                      Cranberry Margaritas

                                                                                                                                                      1¼ cups tequila
                                                                                                                                                      1¼ cups frozen cranberry juice cocktail concentrate, thawed
                                                                                                                                                      1 cup canned jellied cranberry sauce
                                                                                                                                                      10 tablespoons fresh lime juice
                                                                                                                                                      6 tablespoons orange liqueur (Grand Marnier, Triple Sec)

                                                                                                                                                      Combine all ingredients in a blender until smooth and transfer to container. Pour half of Margarita base into blender; add about 3 cups ice cubes. Blend until mixture is slushy. Repeat.

                                                                                                                                                       
                                                                                                                                                      1. re: Rubee
                                                                                                                                                        geminigirl Nov 16, 2010 03:14 AM

                                                                                                                                                        Thanks! those look so good! I haven't done my "big" shopping trip yet, keep procrastinating, but I guess that's a good things because I will add a couple items to the list!

                                                                                                                                                        1. re: Rubee
                                                                                                                                                          bushwickgirl Nov 17, 2010 08:46 AM

                                                                                                                                                          I 'll have two!!

                                                                                                                                                          1. re: Rubee
                                                                                                                                                            i
                                                                                                                                                            Island Nov 20, 2010 08:55 AM

                                                                                                                                                            Rubee those margs go with your name! They look delish and are now on my must try list. Thanks for posting the recipe.

                                                                                                                                                            1. re: Rubee
                                                                                                                                                              chef chicklet Nov 21, 2010 12:58 PM

                                                                                                                                                              Rubee thank you for your ever astounding contributions! We're having about 12-14 guests and since there are some people that absolutely must have their jellied cranberries I bought some. I'm also making my usual fresh cranberry conserve (a bucket loat-it's a great addition to ham, roast pork and turkey sammys later on) but if I don't use both of cans of the jellied crans, I'm whipping out my blender! I love this!

                                                                                                                                                              1. re: chef chicklet
                                                                                                                                                                geminigirl Nov 21, 2010 02:29 PM

                                                                                                                                                                I made them last night for company as the thanksgiving crowd is more wine drinkers. These were really easy to mix up and I like that you could make the base ahead of time, no messing with measuring etc...when guests are coming in the door. The color on these is beautiful, and they were a fun addition to the night! thanks again for all the great recipies!

                                                                                                                                                                1. re: geminigirl
                                                                                                                                                                  Rubee Nov 22, 2010 08:04 AM

                                                                                                                                                                  So glad you liked them GeminiGirl!

                                                                                                                                                                  Chef Chicklet - I always have the Ocean Spray jellied cranberry for my husband (and I have to admit, I prefer that over homemade in turkey sandwiches).

                                                                                                                                                                  1. re: Rubee
                                                                                                                                                                    chef chicklet Nov 23, 2010 05:25 PM

                                                                                                                                                                    No complaints from me, I love them both!
                                                                                                                                                                    I do like the little berries when they've popped all full of their tartness and all. But then you won't ever see me turn my nose up to the canned jellied either. My kids prefer that to my concoction so I get to eat that with the sandwiches. But the cocktails, I must try these Thursday. Might have to go get a couple backup cans! :)

                                                                                                                                                                  2. re: geminigirl
                                                                                                                                                                    chef chicklet Nov 23, 2010 05:29 PM

                                                                                                                                                                    That's what I was wondering about was if I could do that/ and be ready to pour for the first cocktail. I don't want to get my guest hammered, but these are so gorgeous and I know people will really get into them. Did you have a little garnish? A twist of lime perhaps? Can't use a cranberry ther're too tart.

                                                                                                                                                                    1. re: chef chicklet
                                                                                                                                                                      geminigirl Nov 24, 2010 09:10 AM

                                                                                                                                                                      I make the mix ahead of time and let it sit in a pitcher on the counter right next to the blender, and then when we couldn't wait any longer for guests to arrive:) we blended one batch up and then the doorbell rang so perfect timing. There was some left in the blender so I put the blender in the fridge till we were ready for more. I did salt the rims ahead of time which I think saved time. I didn't use a garnish, they were beautiful on their own, hope you enjoy!

                                                                                                                                                          2. nomadchowwoman Nov 15, 2010 01:17 PM

                                                                                                                                                            I will have a house full of eaters who have been instructed to bring containers for leftovers.

                                                                                                                                                            To prevent a revolution, we're having the family's expected:
                                                                                                                                                            roast turkey
                                                                                                                                                            roast pork loin
                                                                                                                                                            Mom's bread dressing
                                                                                                                                                            Mom's giblet gravy
                                                                                                                                                            mashed potatoes
                                                                                                                                                            cauliflower in cheese sauce
                                                                                                                                                            other Sister's cranberry-nut-sour cream "salad"
                                                                                                                                                            Sister's favorite peas (LeSeur) w/mushrooms and onions
                                                                                                                                                            mustardy creamed onions
                                                                                                                                                            brussels sprouts w/apples and creme fraiche and pistachios (well, I may be the only one to revolt if BS aren't on the table)
                                                                                                                                                            assorted pies, most made by Mom, and her apple cake

                                                                                                                                                            What's different:
                                                                                                                                                            I'm not making oyster dressing as Gulf oysters this year are scarce, cost a king's ransom

                                                                                                                                                            I am going to make an alternate dressing--debating between a fennel, leek, apple, and bacon dressing (inspired by a Mamachef recipe) and a wild mushroom, leek, pancetta one

                                                                                                                                                            Still trying to decide:
                                                                                                                                                            Thai-inspired sweet potato gratin or the Noble Pig SP gratin (as posted on another thread)
                                                                                                                                                            (at least) one of several cranberry relishes posted on that thread

                                                                                                                                                            That thread, BTW, is full of fantastic ideas for sides:

                                                                                                                                                            http://chowhound.chow.com/topics/7415...

                                                                                                                                                            8 Replies
                                                                                                                                                            1. re: nomadchowwoman
                                                                                                                                                              chef chicklet Nov 16, 2010 03:26 PM

                                                                                                                                                              thanks for the link, I get the idea that I'll have my traditional dishes, but want to try some new ones this year...

                                                                                                                                                              1. re: nomadchowwoman
                                                                                                                                                                d
                                                                                                                                                                danieldumont Nov 16, 2010 05:51 PM

                                                                                                                                                                Any possibility that you might share your mom's apple cake recipe? Too bad about the oyster dressing. Your lineup sounds great! Good luck.

                                                                                                                                                                1. re: danieldumont
                                                                                                                                                                  nomadchowwoman Nov 17, 2010 07:54 AM

                                                                                                                                                                  Here it is, exactly as dictated to me, which is something. At least it doesn't include the instruction "bake until it's done" or an exasperated "you just know!" Since I was putting it out there on "that internet," she was on her best behavior : )

                                                                                                                                                                  My mom has made this as long as I can remember. Two of my sibs insist upon this cake at every family gathering. DH and I love to eat the leftovers, slightly toasted under the broiler, for breakfast.

                                                                                                                                                                  Mom's Fresh Apple Cake

                                                                                                                                                                  Preheat oven to 350

                                                                                                                                                                  Ingredients
                                                                                                                                                                  1 ¼ cups Wesson oil
                                                                                                                                                                  2 eggs
                                                                                                                                                                  3 cups flour
                                                                                                                                                                  3 cups apples (chopped)
                                                                                                                                                                  1 cup chopped nuts
                                                                                                                                                                  1 teaspoon baking soda
                                                                                                                                                                  1 teaspoon cinnamon
                                                                                                                                                                  2 teaspoons vanilla
                                                                                                                                                                  ¼ teaspoon salt
                                                                                                                                                                  1 cup white sugar
                                                                                                                                                                  1 cup brown sugar

                                                                                                                                                                  Beat eggs
                                                                                                                                                                  add sugar, oil – beat 3 minutes
                                                                                                                                                                  sift other dry ingredients together and add slowly to creamed mixture
                                                                                                                                                                  add apples and nuts; add vanilla last

                                                                                                                                                                  Bake in greased tube/bundt pan for 1 hour and 15 minutes
                                                                                                                                                                  (do not flour pan)

                                                                                                                                                                  1. re: nomadchowwoman
                                                                                                                                                                    f
                                                                                                                                                                    Flaxen_Vixen Nov 17, 2010 09:32 AM

                                                                                                                                                                    Sounds delicious. I think I'll make that to go along with the pumpkin pie my (future) mother in law is making. I'm not that fond of pumpkin pie.

                                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                                      invinotheresverde Nov 18, 2010 06:43 AM

                                                                                                                                                                      My mom makes this same cake. I just requested her make it yesterday for T'giving. Soooo good.

                                                                                                                                                                      1. re: nomadchowwoman
                                                                                                                                                                        d
                                                                                                                                                                        danieldumont Nov 18, 2010 02:21 PM

                                                                                                                                                                        Thanks so much! Looks like my mom's Echo Lake Apple Cake
                                                                                                                                                                        Happy Thanksgiving!

                                                                                                                                                                        1. re: danieldumont
                                                                                                                                                                          nomadchowwoman Nov 18, 2010 02:37 PM

                                                                                                                                                                          I have no idea where she got this recipe, and she doesn't remember either, but probably from some women's magazine in the 1960s or possibly one of her sisters.

                                                                                                                                                                        2. re: nomadchowwoman
                                                                                                                                                                          n
                                                                                                                                                                          nashvillelady Nov 19, 2010 05:05 PM

                                                                                                                                                                          I got that same apple cake recipe from my mom! It's absolutely wonderful!!!

                                                                                                                                                                    2. aching Nov 15, 2010 11:44 AM

                                                                                                                                                                      Spiced Pecans
                                                                                                                                                                      Marinated Olives
                                                                                                                                                                      Pumpkin Bisque
                                                                                                                                                                      Prosecco
                                                                                                                                                                      Roast Turkey
                                                                                                                                                                      French Gravy
                                                                                                                                                                      Cranberry Sauce with Port and Dried Figs
                                                                                                                                                                      Garlic Mashed Potatoes
                                                                                                                                                                      Cauliflower and Broccoli Gratin with Pine Nut-Breadcrumb Topping
                                                                                                                                                                      Brussels Sprouts with Lardons
                                                                                                                                                                      Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage
                                                                                                                                                                      Pinot Gris & Red Zinfandel
                                                                                                                                                                      Chocolate Pecan Pie
                                                                                                                                                                      Pumpkin Pie
                                                                                                                                                                      Pumpkin Bread

                                                                                                                                                                      I'm cooking for 16 - last year it was 13 and I made what turned out to be enough for 50, so I'm trying to dial it back a little this year...

                                                                                                                                                                      29 Replies
                                                                                                                                                                      1. re: aching
                                                                                                                                                                        LindaWhit Nov 16, 2010 09:09 AM

                                                                                                                                                                        I.

                                                                                                                                                                        Want.

                                                                                                                                                                        It.

                                                                                                                                                                        ALL!!!!!

                                                                                                                                                                        That sounds wonderful, aching!

                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                          aching Nov 16, 2010 03:53 PM

                                                                                                                                                                          Thanks, Linda! I'm really excited. I just LOVE Thanksgiving!

                                                                                                                                                                        2. re: aching
                                                                                                                                                                          a
                                                                                                                                                                          AGM_Cape_Cod Nov 16, 2010 09:12 AM

                                                                                                                                                                          Could you put up the recipe for the Cauliflower and Broccoli Gratin? Thanks.

                                                                                                                                                                          1. re: AGM_Cape_Cod
                                                                                                                                                                            aching Nov 16, 2010 03:45 PM

                                                                                                                                                                            Certainly! It's adapted from a similar recipe from Bon Appetit. That recipe called for brussels sprouts, not broccoli, which I'm sure would be delicious, but my husband really loves broccoli. I made this over the weekend to test it out for Thanksgiving, and it was truly delicious - with that much cream and cheese, how could it not be? And it was even better the next day, which is great - I plan to make it on Wednesday and have one less thing to worry about on Thursday.

                                                                                                                                                                            CAULIFLOWER & BROCCOLI GRATIN WITH PINE NUT BREADCRUMBS

                                                                                                                                                                            1½ lbs. broccoli, trimmed, cut into small florets
                                                                                                                                                                            1½ lbs. cauliflower, trimmed, cut into small florets
                                                                                                                                                                            2 cups heavy whipping cream
                                                                                                                                                                            ½ cup shallots, chopped
                                                                                                                                                                            1 T. fresh sage, chopped
                                                                                                                                                                            1½ T. olive oil
                                                                                                                                                                            ½ cup plain dry breadcrumbs
                                                                                                                                                                            ½ cup pine nuts
                                                                                                                                                                            2 T. fresh Italian parsley, chopped
                                                                                                                                                                            2 cups grated Parmesan cheese, divided

                                                                                                                                                                            • Preheat oven to 375°F.
                                                                                                                                                                            • Bring a large pot of generously salted water to boil.
                                                                                                                                                                            • Cook cauliflower for 2 minutes. Add broccoli to same pot; continue to cook until vegetables are crisp-tender, about 3 minutes longer. Drain.
                                                                                                                                                                            • Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 1½ cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.
                                                                                                                                                                            • Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 cup Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 cup Parmesan. Pour cream mixture evenly over.
                                                                                                                                                                            • Cover gratin with foil. Bake covered 40 minutes.
                                                                                                                                                                            • While gratin is baking, heat oil in large nonstick skillet over medium heat. Add breadcrumbs and pine nuts; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in parsley. Season with salt and pepper.
                                                                                                                                                                            • Uncover the gratin; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.

                                                                                                                                                                            Makes 10-12 side servings.

                                                                                                                                                                            1. re: aching
                                                                                                                                                                              g
                                                                                                                                                                              giftergirl Nov 21, 2010 09:23 PM

                                                                                                                                                                              thank you for this recipe i am totally making it this year!

                                                                                                                                                                              1. re: aching
                                                                                                                                                                                s
                                                                                                                                                                                starshinesMonet Nov 23, 2010 03:22 PM

                                                                                                                                                                                I am definitely adding those pinenut bread crumbs to my chard, chanterelle (or celaric) and farro gratin (which I am improvising as I type)! I usually add toasted pecan or almonds, but I think the pine nuts will add something special to the meal - thanks so much for a great idea!!

                                                                                                                                                                            2. re: aching
                                                                                                                                                                              chef chicklet Nov 16, 2010 03:18 PM

                                                                                                                                                                              I love your menu! The broccoli & cauliflower gratin sounds really good. I'm so torn, I want a creamed spinach dish but then yours dish does sound good too. Then I dream about this creamy corn dish that's decadent and rich.... I also make a sweeet potato or should I say yam dish that I must have. I'll have my menu completed by the end of the week.But being curious, what's French gravy?
                                                                                                                                                                              Just noticed that I'm not the only one that doesn't make a green salad. I do make my mom's waldorf salad every year. Her dressing, and the giblet gravy are a must.
                                                                                                                                                                              I do run into walls so I so love all the ideas here,

                                                                                                                                                                              1. re: chef chicklet
                                                                                                                                                                                geminigirl Nov 16, 2010 03:48 PM

                                                                                                                                                                                could you tell us about the corn dish you dream about:) I too am very undecided as to veggie dish...

                                                                                                                                                                                1. re: geminigirl
                                                                                                                                                                                  chef chicklet Nov 21, 2010 12:43 PM

                                                                                                                                                                                  I can but I don't know if I'll succeed in conveying anything close to a recipe.
                                                                                                                                                                                  Okay, if any chowhounders have heard this song before please feel free to talk amongst yourselves.

                                                                                                                                                                                  I want a creamy, corn pudding like dish that had garlic and jalapenos in it that I had years ago. The friend that made this wonderful side said she found it in her River Road Recipes. She was even nice enough to gift me the book. One small problem, the recipe for the corn dish that she made and I had, was nowhere to be found in it, So, I'm thinking she probably used fresh corn (it was summer) she mentioned that it included cream cheese and butter. It was served like a gratin, with cracker crumbs on top, omg delicious I wanted to eat the whole dish. But I just don't know. The times I've tried to recreate it, I end up with a very stiff corn pudding. Next I'll leave the tablespoon of flour out, and go from there. I'll need good frozen well drained corn and precook it. Saute the green onion, shallots, or onions, garlic, and jalapeno. Then add that to the corn, mix cream cheese and either milk or half and half, put it all into a dish, cover with the bread crumbs, and bake it. That's my idea. How about you? Do you have any suggestions? It was unlike any corn dish I'd ever had or yet to have, it was wonderful. She is from Louisiana if that helps, she sure had a flair with yummy food.

                                                                                                                                                                                  1. re: chef chicklet
                                                                                                                                                                                    nomadchowwoman Nov 21, 2010 12:50 PM

                                                                                                                                                                                    There are several RR Recipes (I, II, and III at least) chef--maybe it's in another ed. I'm afraid mine were lost in Katrina, and I've never replaced them, but maybe someone out there can find the recipe in one of the RRs you don't have.

                                                                                                                                                                                    1. re: chef chicklet
                                                                                                                                                                                      onceadaylily Nov 22, 2010 08:30 AM

                                                                                                                                                                                      CC, are you creaming any of the corn before you construct the rest of the dish? Every corn pudding I've ever had used either all creamed corn or a blend of creamed and regular. The creamed corn imparts quite a lot of moisture to the dish that I think might be lacking if skipped.

                                                                                                                                                                                      1. re: onceadaylily
                                                                                                                                                                                        chef chicklet Nov 23, 2010 05:16 PM

                                                                                                                                                                                        No I'm not. but then do I use egg or flour?

                                                                                                                                                                                        1. re: chef chicklet
                                                                                                                                                                                          onceadaylily Nov 23, 2010 05:47 PM

                                                                                                                                                                                          I've only used corn pudding recipes that use egg and cornmeal, no flour. I was just wondering if that was one of the culprits in being unable to replicate the recipe, as most corn puddings I've had are somewhat firm. Buttery, rich, and delicious, but firm.

                                                                                                                                                                                          If you google creamed corn pudding, there is an entire variation that relies on the corn being mashed, and coming into the recipe with a heavier liquid base. And if you google corn *custard*, that is a whole different ballgame, and seems closer to what you describe.

                                                                                                                                                                                          1. re: onceadaylily
                                                                                                                                                                                            chef chicklet Nov 28, 2010 12:49 PM

                                                                                                                                                                                            You're genius! You are exactly right, " *custard*, that is a whole different ballgame, and seems closer to what you describe." I don't know why I couldn't get it out, but you did, it's like a custard. Thank you. I've had the other type you mentioned and although its not the what I was hoping to achieve. At least now I can research and get closer to the one I'm hoping for. thanks oadl!!

                                                                                                                                                                                            1. re: chef chicklet
                                                                                                                                                                                              onceadaylily Nov 28, 2010 01:30 PM

                                                                                                                                                                                              The first time I ever had corn pudding, I was confronted by something that needed to be sliced into squares, and said, "Well, that just isn't pudding AT ALL." It was good, but I still pouted, and then did some research that netted me nothing, until the light bulb went off.

                                                                                                                                                                                              Unfortunately, the boyfriend loves the poser pudding, so I haven't had a chance to try my hand at it. If you get what you're looking for, I'd *love* the recipe.

                                                                                                                                                                                  2. re: chef chicklet
                                                                                                                                                                                    aching Nov 16, 2010 03:48 PM

                                                                                                                                                                                    I don't know if French gravy is a real term or just what my mom calls it - but it goes like this:

                                                                                                                                                                                    • Add turkey giblet and chicken broth to the turkey pan juices when the turkey is done, scraping to collect any bits stuck to the pan.
                                                                                                                                                                                    • Pour into a small saucepan, stir in ½ cup vermouth and ½ cup cream, and bring to a boil.
                                                                                                                                                                                    • Continue to boil while stirring until gravy coats a wooden spoon.

                                                                                                                                                                                    And then watch it disappear - people go nuts for this gravy!

                                                                                                                                                                                    1. re: aching
                                                                                                                                                                                      d
                                                                                                                                                                                      danieldumont Nov 16, 2010 05:49 PM

                                                                                                                                                                                      Sounds very Julia Child to me! French and delicious, so your mom is right as usual.
                                                                                                                                                                                      Thanks!

                                                                                                                                                                                      1. re: aching
                                                                                                                                                                                        chef chicklet Nov 21, 2010 12:51 PM

                                                                                                                                                                                        Me neither, but that sure sounds good! I have never added cream to my turkey gravy (hmmm might have to try that), but I definitely use vermouth. What I learned from my mom was to start the neck off early with onion and garlic in water or broth on the stove top. Then add the gizzard and liver. I shred the neck meat and finely chop the parts, it all gets strained, as you know there's a undesirable scum with the gizzard, but then I use the broth. . I usually buy extra necks and gizzards just for the gravy. I take almost everything from the pan after deglazing, then go from there to thicken. (There are as you say, nice bits left there) so they go into the gravy.
                                                                                                                                                                                        My mom used the potato water to thicken her gravy but I haven't tried that yet. I almost forgot, my mom without fail every Thanksgiving and Christmas would have, HAVE to make her rutabagas. We would groan and moan about the smell, but she sure loved them. I've never eaten one and wouldn't no what to expect, I probably should make a couple just because. Any possiblity you have a recipe for French Apple Pie? Not a terribly thick apple pie but the filling perfect, not runny and the top is the crumble type???? We've searche and searched. I finally found the old timey pie pans, there very dark, and there a little metal thing that runs around the bottom to unstick the pies, probably from the 40s.

                                                                                                                                                                                        1. re: chef chicklet
                                                                                                                                                                                          r
                                                                                                                                                                                          ratgirlagogo Nov 21, 2010 03:54 PM

                                                                                                                                                                                          Rutabagas! Oohh, I love them and I definitely think you should make some. But then, I don't think I ever met a root vegetable I didn't like:) I am, ahem, aware that not everyone else feels the same - but basically if you like turnips you'll like rutabagas. The only odd thing about them other than their size is that they're usually sold coated in wax for some reason.

                                                                                                                                                                                          1. re: ratgirlagogo
                                                                                                                                                                                            chef chicklet Nov 23, 2010 05:17 PM

                                                                                                                                                                                            I think this is the year to try them. Thanks, do you just add butter, mash them up? Any milk?

                                                                                                                                                                                          2. re: chef chicklet
                                                                                                                                                                                            aching Nov 22, 2010 07:04 AM

                                                                                                                                                                                            Yes! I didn't want to get into the minutiae of it, but the way my mom does it, the neck and gizzards are simmered in chicken stock the whole time the turkey is cooking, along with a chopped carrot, chopped celery, and chopped onion. As you said, you do have to skim off the gross stuff occasionally. When basting the turkey, she alternates between using vermouth and the stock - so the pan juices are insanely good.

                                                                                                                                                                                            1. re: aching
                                                                                                                                                                                              chef chicklet Nov 23, 2010 05:20 PM

                                                                                                                                                                                              oh the celery, forgot that! Yes start it at the beginning add moisture as the turkey cooks if it needs it. Gosh I am getting in the mood!

                                                                                                                                                                                            2. re: chef chicklet
                                                                                                                                                                                              aching Nov 22, 2010 09:15 AM

                                                                                                                                                                                              And I DO actually have a good French Apple Pie recipe (although I don't know how authentically French it really is)!

                                                                                                                                                                                              FRENCH APPLE PIE

                                                                                                                                                                                              1 Single Pie Crust
                                                                                                                                                                                              7 cups cooking apples, thinly sliced
                                                                                                                                                                                              ¾ cup granulated sugar
                                                                                                                                                                                              1 t. cinnamon
                                                                                                                                                                                              ½ t. nutmeg
                                                                                                                                                                                              zest of 1 lemon
                                                                                                                                                                                              ½ cup butter, softened
                                                                                                                                                                                              ½ cup brown sugar, firmly packed
                                                                                                                                                                                              1 cup all-purpose flour
                                                                                                                                                                                              ½ walnuts, chopped (optional)

                                                                                                                                                                                              • Prepare Pie Crust per recipe.
                                                                                                                                                                                              • Preheat the oven to 400°F.
                                                                                                                                                                                              • Place the sliced apples in a large bowl.
                                                                                                                                                                                              • Add the granulated sugar, cinnamon, nutmeg, and lemon zest. Toss to mix.
                                                                                                                                                                                              • Arrange apple slices in bottom crust. Pour any liquid in the bowl over the top.
                                                                                                                                                                                              • Mix butter, brown sugar, flour, and nuts (if using) until crumbly.
                                                                                                                                                                                              • Spread topping over apples, pressing lightly.
                                                                                                                                                                                              • Bake for 45 minutes, until crust is nicely browned and juice begins to bubble. Monitor topping – if it is getting too brown, place a sheet of foil on top.
                                                                                                                                                                                              • Serve with whipped cream or vanilla ice cream (if desired).

                                                                                                                                                                                              Make 8 servings.

                                                                                                                                                                                              1. re: aching
                                                                                                                                                                                                chef chicklet Nov 23, 2010 05:21 PM

                                                                                                                                                                                                This looks great! Thank you, I'm going to try this on Thursday morning or tomorrow night. Do the apples set nicely? I love this pie!

                                                                                                                                                                                        2. re: aching
                                                                                                                                                                                          i
                                                                                                                                                                                          Island Nov 20, 2010 08:49 AM

                                                                                                                                                                                          Mmmm chocolate pecan pie!
                                                                                                                                                                                          Aching do you have a favorite recipe you can share?

                                                                                                                                                                                          1. re: Island
                                                                                                                                                                                            biondanonima Nov 21, 2010 09:47 AM

                                                                                                                                                                                            I'm not aching but I made this one last year: http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                            It was incredibly rich, like eating a candy bar. I followed the recipe exactly except that I added a sprinkle of Maldon sea salt to the finished product. A keeper for sure.

                                                                                                                                                                                            1. re: biondanonima
                                                                                                                                                                                              i
                                                                                                                                                                                              Island Nov 21, 2010 02:08 PM

                                                                                                                                                                                              Thanks biondanonima. Good tip about the sea salt.

                                                                                                                                                                                            2. re: Island
                                                                                                                                                                                              aching Nov 22, 2010 06:59 AM

                                                                                                                                                                                              Happy to share! I made this last year for the first time at my husband's request and it got rave reviews. I started with this recipe from Epicurious:

                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                              But I changed it a lot. Here's my recipe:

                                                                                                                                                                                              CHOCOLATE PECAN TART

                                                                                                                                                                                              Crust:
                                                                                                                                                                                              ½ cup (1 stick) unsalted butter, room temperature
                                                                                                                                                                                              ¼ cup sugar
                                                                                                                                                                                              1 large egg yolk
                                                                                                                                                                                              1/8 teaspoon salt
                                                                                                                                                                                              1¼ cups unbleached all purpose flour

                                                                                                                                                                                              Filling:
                                                                                                                                                                                              3 large eggs
                                                                                                                                                                                              ½ cup (packed) golden brown sugar
                                                                                                                                                                                              1 cup dark corn syrup
                                                                                                                                                                                              ¼ cup (½ stick) unsalted butter, melted
                                                                                                                                                                                              1/8 teaspoon salt
                                                                                                                                                                                              1½ cups coarsely chopped pecans
                                                                                                                                                                                              1 cup chocolate chips

                                                                                                                                                                                              • Using electric mixer, beat butter in medium bowl until smooth. Add sugar, egg yolk, and salt; beat until blended. Add flour and beat just until dough begins to clump together.
                                                                                                                                                                                              • Gather dough into ball; flatten into disk. Roll out dough on lightly floured work surface to 10 1/2-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce dough all over with fork. Cover and refrigerate.
                                                                                                                                                                                              • Place crust in freezer 30 minutes before filling and baking.
                                                                                                                                                                                              • Preheat oven to 350°F.
                                                                                                                                                                                              • Whisk eggs and brown sugar in medium bowl until well blended. Whisk in corn syrup, melted butter, and salt. Stir in pecans.
                                                                                                                                                                                              • Spread chocolate chips in unbaked crust and bake until chocolate is melted, about three minutes.
                                                                                                                                                                                              • Remove from oven and pour filling into crust. Place tart on rimmed baking sheet.
                                                                                                                                                                                              • Bake tart until filling is slightly puffed and set, about 40 minutes. Transfer to rack and cool.
                                                                                                                                                                                              • Serve with whipped cream or vanilla ice cream (if desired).

                                                                                                                                                                                              Make 8-12 servings.

                                                                                                                                                                                              Note: Crust can be made 1 day ahead and refrigerated. Tart can be made 1 day ahead. Tent loosely with foil after cooled and let stand at room temperature.

                                                                                                                                                                                              Adapted from Bon Appétit (November 2007).

                                                                                                                                                                                              Most chocolate pecan pie recipes I've seen call for mixing the chocolate into the filling, but I actually really like having it as a separate layer - I think it's a more elegant presentation and I like having the flavors stay distinct. A friend from Texas (where they take this dessert seriously, I'm told) taught me to do it this way.

                                                                                                                                                                                              1. re: aching
                                                                                                                                                                                                i
                                                                                                                                                                                                Island Nov 22, 2010 11:07 AM

                                                                                                                                                                                                Aching That original recipe wouldn't have caught my attention, but what you've done with it...well, now we're talking! Thanks for posting your alterations. Some may say everything is better with bacon, but I've got to give it to chocolate...or green chiles!

                                                                                                                                                                                          2. j
                                                                                                                                                                                            janehathaway Nov 15, 2010 07:41 AM

                                                                                                                                                                                            Lentil and mushroom pot pies topped with gouda biscuits
                                                                                                                                                                                            Turkey purchased from Whole Foods for the only non-veg in the house
                                                                                                                                                                                            Mashed potatoes
                                                                                                                                                                                            Dressing
                                                                                                                                                                                            Either broccoli romanesco or roasted brussels sprouts
                                                                                                                                                                                            Apple crisp with homemade cinnamon or vanilla ice cream
                                                                                                                                                                                            Martinelli's sparkling cider

                                                                                                                                                                                            5 Replies
                                                                                                                                                                                            1. re: janehathaway
                                                                                                                                                                                              b
                                                                                                                                                                                              BelgianBeerMistress Nov 15, 2010 07:58 AM

                                                                                                                                                                                              I'm doing it pretty classic:

                                                                                                                                                                                              Roast turkey with garlic butter
                                                                                                                                                                                              Stuffing of mixed breads, with pancetta
                                                                                                                                                                                              Cranberry sauce with orange zest
                                                                                                                                                                                              Whipped yukon golds
                                                                                                                                                                                              Corn niblets with butter
                                                                                                                                                                                              Cool grean bean salad with truffle oil and walnuts

                                                                                                                                                                                              We might bake off some Pillsbury biscuits, or just get some rolls from the market.

                                                                                                                                                                                              Snacks are chips/dips/pretzels and a cheese plate - I might have to get a hunk of this incredible Comte I picked up the other day.

                                                                                                                                                                                              Dessert is pumpkin cheesecake I made and put in the freezer during Halloween. I might make/buy an apple pie if my in-laws don't bring. Perhaps a small box of artisinal chocolates.

                                                                                                                                                                                              Drinks - Variety of sodas and a bottle of wine from the cellar - I'm thinking I might pull out a dry Rose this year and see how she rolls.

                                                                                                                                                                                              Ok, now I'm getting pumped! Need to replace my broken thermometer and buy a proper roasting pan as well...

                                                                                                                                                                                              1. re: janehathaway
                                                                                                                                                                                                s
                                                                                                                                                                                                sasha1 Nov 17, 2010 08:51 AM

                                                                                                                                                                                                What's broccoli romanesco? Can you share the recipe or prep method?

                                                                                                                                                                                                1. re: sasha1
                                                                                                                                                                                                  j
                                                                                                                                                                                                  janehathaway Nov 21, 2010 07:30 PM

                                                                                                                                                                                                  This is so delicious. I just use regular broccoli.

                                                                                                                                                                                                  http://www.marthastewart.com/recipe/b...

                                                                                                                                                                                                2. re: janehathaway
                                                                                                                                                                                                  z
                                                                                                                                                                                                  Zusie Nov 21, 2010 02:34 PM

                                                                                                                                                                                                  The lentil and mushroom pot pie sounds great. Can you share where to find the recipe?

                                                                                                                                                                                                  1. re: Zusie
                                                                                                                                                                                                    j
                                                                                                                                                                                                    janehathaway Nov 21, 2010 07:28 PM

                                                                                                                                                                                                    Here you go. http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                3. in bocca Nov 15, 2010 07:36 AM

                                                                                                                                                                                                  I have been loving fresh brussel sprouts with pancetta and carmelized onions. And another good dish would be roasted root veggies like parsnips, carrots, maybe even fennel. You could just throw that in the oven and forget it.

                                                                                                                                                                                                  Appetizers, I found a cool idea for figs in a blanket. Figs, blue cheese and arugula in a crescent roll. I love this idea. I also find lots of good ideas at Pillsbury.com, new inventive things to do with their variety of doughs.

                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                  1. re: in bocca
                                                                                                                                                                                                    invinotheresverde Nov 15, 2010 02:19 PM

                                                                                                                                                                                                    I'm totally stealing the figs in a blanket. Sounds great!

                                                                                                                                                                                                    1. re: invinotheresverde
                                                                                                                                                                                                      f
                                                                                                                                                                                                      Flaxen_Vixen Nov 16, 2010 05:54 AM

                                                                                                                                                                                                      Oh those figs sound good. Fresh or dried?

                                                                                                                                                                                                      1. re: Flaxen_Vixen
                                                                                                                                                                                                        in bocca Nov 16, 2010 05:56 AM

                                                                                                                                                                                                        I'm using dried because I had them on hand but I'm sure either would work. I bet dates would be good in this too maybe with fontina. yummmmm

                                                                                                                                                                                                        1. re: in bocca
                                                                                                                                                                                                          invinotheresverde Nov 28, 2010 03:57 PM

                                                                                                                                                                                                          I used dates and it was awesome. The family loved it, too. Thanks again.

                                                                                                                                                                                                  2. dave_c Nov 15, 2010 07:31 AM

                                                                                                                                                                                                    Parents and in-laws have retired and moved to warmer climates.
                                                                                                                                                                                                    Kids out of the house living in another state, college and another married.
                                                                                                                                                                                                    A very small dinner for my wife and I. Hurray! :-)
                                                                                                                                                                                                    Turkey breast the rest is still in the works.
                                                                                                                                                                                                    Of course, we'll end up with food for 6 to 8 since we haven't learned how to downsize our recipes yet. lol!

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