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Are you going to someone's house for Thanksgiving? So what are you doing for dinner Friday night?

chefMolnar Nov 24, 2010 02:41 PM

This thread was inspired by the thread below about what people are bringing as guests. My question is this: If you're not making the turkey and getting all those leftovers, what are you making on Friday? I can't see duplicating Thanksgiving, but I do like keeping the spirit alive for the next few days, which is what all those leftover dishes does.

Right now, it looks like I'll do Cornish hens with an apple stuffing and wild rice. Autumnal but not quite turkey. What about anyone else?

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    weezycom RE: chefMolnar Nov 24, 2010 03:15 PM

    I knew I was going out to a steakhouse for dinner for T-day by the middle of last week, so I got a small turkey and roasted it over the weekend so I could have sandwiches and soup, etc., going ahead. I haven't done any traditional sides with it...yet...but I had to get some sweet potatoes that I'll do in a scalloped style with chipotles in the cream sauce sometime over this weekend.

    3 Replies
    1. re: weezycom
      boyzoma RE: weezycom Nov 24, 2010 03:39 PM

      weezy - I would love to have your scalloped sweet potato recipe, if you don't mind. Sounds wonderful!

      1. re: boyzoma
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        weezycom RE: boyzoma Nov 24, 2010 05:06 PM

        I kind of wing it. Saute 2-3 thinly sliced onions in a little EVOO in a non-stick pan until soft and just starting to get a little carmelization on them. Slice sweet potatoes thinly and arrange in one layer in a 9x9 baking dish, season with S&P, put about 1/3 of the onions on top, repeat for 2 more layers. Blitz a pint of light cream with 1-2 chipotles (depending how much heat you like), 2 teaspoons of sage, some orange zest if you have it or ginger if you prefer), more S&P. Pour over/thru potatoes until just barely covered. Cover with foil and bake until potatoes are tender. Uncover and broil the top if you like.

        1. re: weezycom
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          weezycom RE: weezycom Nov 24, 2010 05:19 PM

          Oh, meant to say that this is a "soupier" style than some folks like. If you want a version that can be cut into squares, then you need to cook up the cream with about 3 tablespoons of flour to make a roux first before you blitz in the chipotles. If I do it as a gratin, then I use about 2 cups grated jack layered in with the onions.

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      ola RE: chefMolnar Nov 24, 2010 03:43 PM

      fresh crab

      1. mariacarmen RE: chefMolnar Nov 24, 2010 05:22 PM

        Greek restaurant - so probably roast lamb. I did a mini thxgiving dinner tonight, which we are about to scarf, so we will have leftovers anyway.

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          LauraGrace RE: chefMolnar Nov 24, 2010 05:40 PM

          I get a turkey from work as a Thanksgiving/Christmas bonus, because I work in 1955. So I'm roasting that puppy on Friday, and having turkey sandwiches on the delicious pumpernickel bread I baked today.

          3 Replies
          1. re: LauraGrace
            goodhealthgourmet RE: LauraGrace Nov 24, 2010 05:58 PM

            "I get a turkey from work as a Thanksgiving/Christmas bonus, because I work in 1955."
            ~~~~~~~
            LOL!

            when i host T-Day my guests likely eat leftovers for dinner on Friday anyway, because i always make FAR too much and send everyone home with a generous care package.

            1. re: LauraGrace
              coll RE: LauraGrace Nov 25, 2010 01:57 AM

              Do you get yours frozen the night before, like my husband? Obviously no one at his job is that into cooking, although it's a nice tradition. I have to always buy another and thaw the weekend before, but no complaints, I'll be ready for some more turkey in a few weeks.

              1. re: coll
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                LauraGrace RE: coll Nov 25, 2010 07:04 AM

                I'm a teacher, and we have all Thanksgiving week off, so we get it the Friday before. It's great timing.

                The night before? Augh, haha... Good thing you like turkey!

            2. Veggo RE: chefMolnar Nov 24, 2010 06:18 PM

              Shrimp Veracruz, locked and loaded. Shrimp, capers, olives, et al, ready to rock and roll.

              1. bushwickgirl RE: chefMolnar Nov 24, 2010 08:07 PM

                My host already promised me lots of leftovers to take home, since I'm the chief cook at the dinner, and if past performance is any reliable indication of future gains, there will be lots of leftovers. We tend to really overcook, as we're sort of greedy for Thanksgiving and just can't help ourselves.

                By Sunday, I'll want something completely different, and plan on a soup making and cookie baking venture.

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