Thanksgiving Dinner, have a favorite.....
 

Going to start brining the bird this afternoon and do some prep work for dinner this evening, what special dish do you or your family enjoy on Thanksgiving?

Here is one of mine since it is so easy and everybody loves it.

Crock Pot Stuffing.

http://southernfood.about.com/od/stu...r/bl104c14.htm


Scott S

I contribute the traditional green bean casserole, cranberry sauce (not out of a can) and homemade pecan pies! David is cracking pecans as we speak. :)

k

I stuff the turkey with portobello mushrooms, dressing mix seasoned, carrots, seasoned pork sausage, apples, onions, chicken broth, and anything else in the fridge. Stick it on the webber, and baste every 15 minutes with WHAT'S THIS HERE SAUCE

My wife has perfected my Mom's pecan pie recipe. I grew up in NC and we had a grove of 88 pecan trees behind the house. We have the last of the shelled ones in the freezer. During "pecan season" my Dad would sit in his chair and crack pecans all night. He would sell them for Christmas money, usually making around $1,500 a year. This years pies will be extra special since Dad passed away this past April. Not sure if I'll ever be able to use that last bag of pecans from NC...

Doug

Don't get me started on this --- :3DSMILE:

Brining is a must for turkey prep...garlic, fresh sage, fresh rosemary, fresh thyme... and I also use the neck etc to make the broth that will be used for the stuffing... I don't let the carcass go to waste..but that's part of the recreate meals afterwards...;)

Quick serving deal...I use a potato ricer for the mashed (ok...they're actually riced potatoes..but...) and prep with the warmed heavy cream and butter.. then I keep them warm throughout dinner in a crockpot.

But my secret indulgence during the prep work -- is the stuffing..

Peach Puhsey with whipped cream

Mike

Whatever is on the table. :LOL:

Not too sure I understand.:confused:

You put some peach and whipped cream on the Puhsey ??

Sounds alright to me !:)

When you cook a turkey in the oven, take a pound of bacon and lay the strips all over the bird. The fat makes the gravy better, the skin of the bird browns up fantastic, and everyone burns their fingers picking the bacon off the bird when its out on the shelf before carving. Sometimes there are fights over the bacon .. like seagulls ....:LOL:

Try it, you will love it.

I can hear it now, everyone saying mine like the seagulls in "Finding Nemo"

Not bad served on a table either.

Mike:cool:

By popular demand, I've made this for the past 10-12 years. By request, I've given out a dozen copies to friend/relatives. Be careful, if you make it you will be asked to make it every year. This year I roasted the potatoes instead of boiling. I think this gave it a bit more flavor.

Sweet Potato ‘Souffle’ Cordele Mcleod

4-5 lbs. sweet potatoes cut into pieces
1 stick unsalted butter, cut into bits and softened
1 cup granulated sugar
4 large eggs
3 tablespoons self-rising flour
1 cup milk
¼ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon almond extract
½ cup or more chopped pecans
2 tablespoons firmly packed dark brown sugar
¼ teaspoon cinnamon

In a large kettle combine the potatoes and enough cold water to cover them by 1 inch bring the water to a boil and
boil the potatoes for 30-45 minutes or until they are tender.

Drain the potatoes, peel them, and transfer them to a large bowl. With an electric mixer beat the potatoes until they are smooth, beat tin the butter, the granulated sugar, eggs (1 at a time), flour, milk, salt extracts and a few nuts. You can add the chestnut puree if used. Combine well and divide mixture between two 1-½ quart soufflé dishes.

In a small bowl combine well the pecans, brown sugar and the cinnamon. Sprinkle the mixture on top of the ‘soufflés’ and bake the soufflés in the middle of a preheated 350 oven for 1 hour. Serves 10-12

Note: I’ve also used chopped chestnuts or chestnut puree. I’ve never used the coconut extract.