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Are you going to someone's house for Thanksgiving? What were you asked to bring? Care to share the recipe for whatever it is?

On occasion we may be asked to be somewhere for Thanksgiving. Often we stay home and have people in. Some years we even go out to dinner for their big spread or as in my case, I'm working and can't be with family. When I'm cooking here at home for whomever, family and/or friends, I tell guests that they needn't bring anything, that's just me. I should take people up on their generous offers to add to the meal, but I like everything that leads to doing it all myself. I only ask them to bring containers to carry leftovers home in.

This year we'll be at our daughter in laws' Aunts' house.
When speaking to our DIL on the phone as well as our son and DIL's auntie, she just asked me to bring a vegetable platter. Since my mother in law always did the same standard relish plate, I decide I'd do hers. She said I could bring whatever I wanted so last night a peanut butter chocolate fudge was made also. Today my MIL's yeast dinner rolls recipe will get made with a couple of butters to go along with it. No one ever has enough rolls as most like a little sandwich by nights' end and dinner rolls are great vessels for turkey or ham sliders.

The relish tray will contain:
Pickles = kosher sliced and sweet baby gerkins
Olives = black and green stuffed
Slices of cheese = mozzarella/jack/cheddar
Deviled eggs
Carrot/green bell pepper/celery matchsticks
Celery stuffed with cream cheese [plain & mixed with pineapple tidbits]
Classic onion dip
Mixed nuts
````````````````````````````````````````````````````
"Peanut butter chocolate fudge"
can of Eaglebrand
1/2 cup peanut butter
*1/2 package semi sweet & caramel chocolate chips [Hershey's]
pinch salt
1 t vanilla
````````````````````````````````````````````````````
*Since I collect different flavors of chocolate chips or any chips, don't have to be chocolate, the addition of the chocolate/caramel chips was my idea. The recipe called for 6oz. white chocolate broken up. Although I have white chocolate chips, not my choice for the recipe.
````````````````````````````````````````````````````
"Nanna's Turkey Day Dinner rolls"
Approximately 3 dozen
1 stick butter
1/2 c raw sugar
1 1/2 c skim milk
1 1/2 t salt
``````````````
Put these in saucepan and cook until butter melts and sugar/salt is dissolved. Set aside
1 T yeast
1/2 cup warm water
``````````````
Place yeast in water, stir and let sit 5 minutes. Set aside.
2 Jumbo eggs, beaten
``````````````
When the milk mix is no longer hot, add it to the eggs and the yeast. Stir.
7-8 c flour
Put 1/2 of the flour into a heavy duty mixer like KitchenAid if you have one with the dough hook on. Add the egg/milk/yeast mix and start slow to incorporate. Add enough of the rest of the flour [today it took 8 1/2 c but it's raining] slowly to get a combined dough that is soft and smoothe. Knead until it forms a ball. Take out of mixing bowl, swipe off hook to get it all and put on counter floured a bit and knead a little more to form nice ball. Place in olive oiled bowl and cover until double. Punch down the dough and knead to shape then cut it into 8 portions. Covered what you're not working on and roll into snakes. Cut each snake into desired sized pieces with bench
scraper. Place on cookie sheets that you've put a Silpat on and cover, then do next snake and
next snake until you have them all cut out and on cookie sheets. Cover them all with tea towel
or Saran until they double again. When ready to bake, put 1 egg in a bowl with 1 T water
whisk together, then brush each top of each risen roll and use whatever topping you'd
like at this time ex: sesame seeds, poppy seeds, sea salt, sugar or no toppings. Bake in batches at 360° [check your oven for correct temperature] for about 20 minutes or until just golden.
Happy Thanksgiving...............

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  1. Better-than-you-think green bean casserole:
    3/4 stick butter, divided
    2 cans French cut green beans
    1 can campbell's cream of onion soup
    1 can cheese soup
    stuff to taste: diced white onion, pimento from a jar, salt, pepper, cayenne or 'cajun seasoning,' parsley, etc
    2 slices whole-wheat/grainy-nutty-seedy bread

    Place diced onion and 1/4 stick butter in the casserole dish you're going to use and put that in 350-375 degree oven to soften. Meantime, drain the green beans and mix them and the soup of your choice in a mixing bowl. (husband and I hate the foul taste of cream of mushroom, but cream of onion, cheese, cream of potato and even cream of chicken do pretty well.). Season to taste.
    Remove the onions from the oven when softened to your liking; spoon them into the green bean mix and stir it together. Pour the mix into the casserole dish.
    In the mixing bowl, tear the bread into crouton-size crumbs.
    Melt the remaining 1/2 stick butter in the microwave, pour over bread crumbs, mix well.
    Distribute the bread crumbs over the casserole, return it to oven, bake until bubbly and the bread is crispy.
    Beats the 'traditional' cream of mushroom/unseasoned/canned onions on top stuff by a MILE. They'll rave.

    1. I bring my trademark pre-dinner nibble, one that I'm asked to bring to many parties throughout the year by close friends and family: my spicy adaptation of an old recipe for cheese pastry balls stuffed with Spanish olives, now affectionately know as Bob's Balls.

      Recipe here: http://chowhound.chow.com/topics/529606

      1 Reply
      1. re: BobB

        Hey Bob!

        That reminds me of my friend's dad's trademark nibble - known as Junior's Naughty Bits.

      2. My sister asked me to bring dessert, so I'm bringing a chocolate heaven cake, pumpkin pie and apple crumb pie. But if you want the recipe, you'll have to call the Bake Shop at the William Penn Inn ;)

        1. We're going to my inlaws. I'm bringing a mushroom stuffing and a pumpkin coconut pie. Going shopping for fancy mushrooms tonight!

          1. I'm going to my parents, about an hours drive south. I am bringing the gravy and a couple desserts-a Meyer lemon tart and a chocolate loaf cake. I think I'd like to bring some mini pigs-in-a-blanket for apps, but I don't want to burden my Mother's kitchen with warming them, so I'm not sure...everyone likes pigs-in-a-blanket though, so I probably will. Found mini Aidells chicken-apple sausages, I think it will be a nice surprise.
            I really need to try to go for a run tonight and again tomorrow morning. I know the weekend will be all about lazy movies by the fire.
            Happy Thanksgiving!

            1. I'm heading across the river to Indiana to have T-day with some friends.

              Bringing cornbread or biscuits and cranberry sherbet, which is my personal Thanksgiving tradition! It's amazing.

              My Mama's Cranberry Sherbet

              1 qt fresh cranberries
              3 cups water
              1 3/4 c. sugar
              1 packet unflavored gelatin bloomed in 1/4 cup cold water
              2 egg whites
              1/8 t. salt

              Boil cranberries and water until soft. Push FIRMLY through a sieve, reserving juice and whatever other goodness you get out of those puppies. Discard skins and seeds, return liquid to pan. Add sugar, return to a boil, and boil for five minutes, stirring frequently. Remove from the heat, whisk in bloomed gelatin. Chill.

              When cranberry mixture has chilled, whip egg whites and salt to stiff peaks. Fold into cranberry mixture. Now. There are, I suppose, two ways of going about the freezing process. Because of the egg whites, this sherbet never gets rock hard, so we always just keep the whole mess in a mixing bowl in the freezer and run through it with the hand mixer every couple of hours until it's well frozen, but I reckon you could put it in your fancy-schmancy ice cream freezer if you feel like it.

              5 Replies
              1. re: LauraGrace

                Yum! I may need to make this for Christmas.

                1. re: Jen76

                  You should, it tastes lovely! And it's the most beautiful shade of fuchsia.

                  1. re: LauraGrace

                    One (perhaps stupid) question. When you say 1 qt of cranberries, do you mean 4 cups? Does this make a huge batch? I think I only have 2 - 12 oz bags in the freezer.

                    1. re: Jen76

                      You know, I don't know. I always just use a bag of cranberries! :)

                      1. re: Jen76

                        betcha that's equivalent to a quart.
                        some measurements are very weird.
                        like I look at packages of shredded cheese and they say on the package 2 cups or 4 cups and I think to myself, that is soooo not 4 cups

                2. One things for sure. We all sound busy. DIL and son just called, "Mom, what are we doing for vegetables and what about the whipped yams?" ok I'm bringing those also...

                  1. My family, my sister's family and our parents were all supposed to go to a close family friend's house and I was supposed to bring a pie (I was going to make apple cranberry pie). But the patriarch of the other family became ill this weekend so we were uninvited. So on to plan B.

                    My sister is now hosting. I am bringing Barefoot Contessa's Parmesan Smashed Potatoes, Triple Cranberry Sauce from Epicurious and an apple crumb pie. I am not a baker, I am a cook, and I decided to buy the apple crumb pie from a local bakery. They specialize in pies, not cakes, and this one is delicious. Better than I could make myself.

                    1 Reply
                    1. re: valerie

                      In this instance you're going on to plan B and it'll work fine for you plus great thing you love their pies sometimes you gotta do what you gotta do.

                    2. We'll be bringing the dessert for a friend's Thanksgiving dinner, so I decided on green tea tiramisu. I adapt Anna Maria Volpi's basic recipe and replace the espresso dip with strong brewed green tea and dust the top with maccha instead of cocoa powder. It's been a hit in the past, and I hope my friend's family likes it this year.

                      [Link: http://www.annamariavolpi.com/page30....]

                      1. Going to a neighbor's potuck and am charged with gravy, chestnut dressing, and pies. I roasted a turkey last night and made 2 qts of turkey stock in the crockpot overnight. Will make the gravy and prep the dressing this evening, then bake the pies tomorrow morning (2 pumpkin, 2 pecan, 1 apple).

                        Chestnut Dressing:
                        1 loaf rosemary garlic bread (LaBrea bakery via Costco), cubed and toasted in the oven
                        1 pound pre-cooked chestnuts, chopped coarsely
                        2 yellow onions - finely diced
                        2 ribs celery - finely diced
                        2 T dry poultry seasoning or a mix of dry herbs of your choice
                        Salt/Pepper (plenty)
                        1 cup dry white wine
                        2-3 cups turkey stock
                        4 eggs - well beaten
                        1/2 cup melted butter

                        Fry the diced veggies in 2 T of the melted butter 'til browned and softened. Add the wine and dry herbs and bring to a boil. Reduce until the liquid is 1/2-gone. Add the stock and return to the boil. Add salt/pepper and adjust seasonings. Remove from heat and allow to cool for 15-20 minutes (it needs to be cool enough not to "scramble" the eggs that you're about to mix in).

                        Place the staled bread cubes and chestnuts in a large bowl. Mix the cooled stock/veggies with the beaten eggs, then pour the mixture over the bread and toss to coat. Take a spoonful of this and fry it in a pan until the egg is set, then taste it to see if it needs additional seasonings. Once seasoned to your liking, pack into a deep lasagna pan or two large baking dishes. Drizzle the remaining melted butter evenly over the top. Bake at 400 degrees until puffed and golden brown (about 30-45 minutes).

                        Happy Thanksgiving!

                        1. Cornbread and Squash Dressing with cranberries and hazelnuts. This is the recipe from the Times that I asked about a few days ago. Here's the link again:
                          http://www.nytimes.com/2006/11/15/din...

                          Brussels Sprouts. I'll do these very simply, with a little olive oil in a pan.

                          You have inspired me to start a new thread (rather than hijack this one): So if you're not making the turkey and having all those great leftovers, what are you doing for dinner on Friday--or the whole weekend for that matter? Look for my thread above.

                          1. Been invited to the neighbors and she asked me to bring my cornbread salad. Also bringing a loaf of pumpkin bread with orange cream cheese spread.

                            2 Replies
                            1. re: vafarmwife

                              cornbread salad? Mmmm. Do tell, please.

                              1. re: magiesmom

                                It's very easy. Make a pan of cornbread and let it cool. After it cools crumble half in bottom of large deep dish. Then drain 1 can of whole kernel corn, 1 can of kidney beans, and 1 can of pinto beans. Place half of corn and beans over cornbread. Then peel and dice a cucumber, chop a green pepper, and dice some tomatoes. Place half of these over the rest of the stuff in the dish. Pour some ranch dressing over this and throw some shredded cheddar cheese over it. Repeat layers. Chill overnight. Very white trash eating, but my neighbor loves it.

                            2. I'm at my parents' house and made the sausage-appe stuffing and pumpkin gingerbread. :)

                              I'll also be my mom's sous chef for whatever needs prepping.

                              1. We're going to a small T-day dinner with friends and football - GO PATS - and I'm bringing a sweet potato dish with smoked paprika from Epicurious. It's amazingly easy to prepare and hard to stay away from before serving.
                                http://www.epicurious.com/recipes/foo...

                                3 Replies
                                1. re: EllenMM

                                  the green bean casserole that I started got scrapped because my son didn't know that anyone was doing a veg so we'll have it tomorrow night at home when I make out turkey. but two other things went into the mix for what we're taking.
                                  sliced bananas in dolce de leche
                                  that 80's salad or was it a dessert? cottage cheese/cool whip/cranberry gelatin mix.

                                  1. re: iL Divo

                                    I just gotta know. The aunt who was expecting a relish tray? What was her reaction to all that you brought? I hope it was well received.

                                    1. re: c oliver

                                      oh, she knew. I'd spoken to her on the phone and told her I'd bring whatever she asked me to bring, but just to know that I'd be bringing more. our son and daughter in law told her "that was me" because it's my pleasure to do so. if she'd said, "Umm, I only have room for the relish tray/plate," that's all she would have gotten besides the thank you gift of course. well received isn't quite the word, she hugged me all day and so appreciated all that everyone brought, it was truly a wonderful meal.

                                2. We're going to my cousin's house. He is one of two extended family members that has a house large enough for the family gathering. One year we had 54 and everybody was sitting at a table (no coffee tables, TV trays or balancing your plate on your leg). I got roped into making the mashed potatoes the first year we did this about 7 years ago. Now, I bring the potatoes from home ready to cook in a 32 quart kettle. I got banished to the garage with a propane burner a few years ago. I got a potato masher with a 2 foot wooden handle from a kitchen supply store to make the job easier. The recipe starts with 30# of potatoes.

                                  1 Reply
                                  1. re: John E.

                                    oh John, great story.
                                    I love the visual I just got with you standing over a huge pot of potatoes with that crazy big masher. I recently saw one at a wonderful kitchen store in Columbus Ohio. didn't know they made those that big.

                                  2. We've been invited to our friends' house for a non-traditional, pescatarian-friendly thxgiving.... there will be tuna steaks.

                                    We weren't asked to bring anything specific, so I am bringing my Siciilian caponata, and the man's made salt caramel ice cream & brownies.

                                    1. We are visiting my SIL in San Diego, and we don't bring anything; we cook the entire meal! Two pies are in the oven, two more set to go, DH working on stuffing and squash casserole, cranberry mold chilling in the fridge. Soup to nuts, it's our meal.

                                      1. I like your family traditions, il Divo.
                                        We will be distributing wrapped plates to some of our shut-in neighbors. Nothing special was requested, so the menu is:
                                        Roasted Turkey
                                        Cornbread, apple and celery Sausage stuffing (baked outside the bird)
                                        Gravy - white wine, or plain, as the case may be
                                        Mashed potatoes with more of same
                                        Sweet potatoes with pineapple and pecans
                                        Fresh green bean casserole with flash-fried shallots and bacon crumbles
                                        Hoisin-oyster asparagus
                                        Orange curry carrots
                                        Creamed spinach
                                        Romaine tossed with oranges, onions and olives, citrus vinaigrette.
                                        Cranberry sauce (sans gin and weird stuff.)
                                        Rolls and butter
                                        Pumpkin pie
                                        At some point today, the kids'll show up bearing food - appetizer style, I'm hoping, since I failed miserably in that direction this year. Hey, eat your chips and salsa! Snarf those crudites! I didn't make them!!

                                        2 Replies
                                        1. re: mamachef

                                          mamachef, you may have *neglected* to focus on appetizers, but considering your incredible generosity and the impressive, extensive menu you prepared for your neighbors, i don't see how you "failed" at anything!

                                          1. re: mamachef

                                            thanks mama.
                                            I love the sound of the orange curry carrots.
                                            my husband loves it when I steam fresh carrots add butter and brown sugar with honey, the glaze is so good.
                                            I like your orange and curry combo............

                                          2. I'm home this year (my puppies just got spayed & neutered on Tuesday), but I sent my family & food contributions up to my SIL -pickled shrimp (from Camille Glenn's The Heritage of Southern Cooking), bean dip (old recipe from a Raleigh/Durham cookbook), spinach parmesan casserole (from Diane Philip's Perfect Party Food), & a box of clementines-it's been nice & quiet here (puppies are sleeping) & I'm looking forward to a breakfast cookout at my DH's work next Wed.-I'm going to lug in my camp stove & griddle-bacon, eggs, hash browns, & a mt. man dutch oven casserole of potatoes, bbq pork, & cheese...

                                            1. We brought cranberry sauce, apple strudel, and chestnut dressing to dinner this year. The cranberry sauce was so good. I just made the standard recipe on the back of the bag (1 bag cranberries, 1 cup water, 1 cup sugar), but I simmered it with a cinnamon stick and added a healthy sprinkle of Penzey's Vanilla Sugar at the end. Everyone loved the vanilla sugar touch.

                                              The apple strudel was my MIL's recipe. We did not attempt to make the dough. It was still really good. My MIL uses vanilla sugar in a lot of things, so that's why I have it. This got a healthy sprinkle also in the apple filling. It's fairly simple. A bunch of grated apples cooked with butter, sugar, vanilla sugar until almost like a thick apple sauce, spread on dough and roll. Brush with butter and bake at 375 til golden brown.

                                              2 Replies
                                              1. re: Jen76

                                                your additives sound so good. I can almost smell what you're speaking of.

                                                wonder if [speaking of cranberry sauce] if anyone has ever attempted Melinda Lee's from the radio food talk show. it is so good, with addition of amaretto and slivered almonds

                                                1. re: iL Divo

                                                  You should definitely try the vanilla sugar in the cranberry sauce. I love simple, traditional cranberry sauce, and the sprinkle of vanilla sugar was so good. It sort of took the edge off the tartness and gave it a really nice subtle flavor.

                                              2. A friend chips in at a sort of pot-luck dinner every year, and winds up getting more praise than many of the more "difficult" items.

                                                green beans (frozen, defrosted is fine)
                                                Garlic
                                                Butter
                                                Salt & pepper

                                                saute until some of the beans blacken. There is no such thing as "too much" butter or garlic.

                                                1. We went to our daughter's house for Thanksgiving dinner on Thursday and I was assigned to bring the gravy. This year I used a Michael Ruhlman recipe that begins with making the stock from roasted turkey parts, drippings from the roasting pan, fat reserved from the chilled stock, and lots of time and patience. It took three days to complete. The result was the best tasting gravy I've ever made. Here's the recipe:

                                                  http://ruhlman.com/2010/11/how-to-mak...

                                                  3 Replies
                                                  1. re: Gio

                                                    Joe, that sounds amazing. Thanks for posting. I've saved that one, for sure.

                                                    1. re: Gio

                                                      I made that one as well. At the last minute we also added the juice that accumulated on the carving board so we got a little of that smoked flavor in the gravy. I am not a big gravy fan, and even I thought it tasted good! Gravy-lovers were effusive.

                                                      1. re: smtucker

                                                        CO & SMT:
                                                        Yes.. rave reviews at this end too. There were 12 for dinner and there was not a drop left after the meal. I love his advice of "try not to eat too much" regarding the initial roasting of the turkey parts for the stock. We don't make gravy during the year except for Thanksgiving and Christmas. I'll be making this gravy again, though.

                                                        One thing I did was deglaze the roasting pan as soon as the meat was finished roasting. Poured it into a jar and refrigerated it over night. Used the accumulated fat for the roux, combined with the fat from the top of the congealed stock in the ratio he recommends. What gorgeous looking gravy this was..!

                                                    2. Sorry, folks, but we had to remove an off topic digression from this thread. But please do continue sharing recipes for your special Thanksgiving dishes. Thanks so much.

                                                      1. I posted over in another thread: http://chowhound.chow.com/topics/749921

                                                        about our big success this year with Martha Stewart recipe for baked artichoke hearts:
                                                        http://www.marthastewart.com/recipe/r...

                                                        I know I seem as if I am promoting her recipe all over the place this year, but it really was good. It's something that was easy to shop for, to prep, to make ahead, transport, and looked and tasted great for all that!

                                                        1 Reply
                                                        1. re: Rasam

                                                          I just saved this. Sounds like all that you describe. It says serves eight but with three package of hearts, I'd think more. And easy to reduce the quantity. Thanks. There ARE those recipes that we just have to keep talking about. I'm that way with Will Owen's pork shoulder roast.