The Main Event - Thanksgiving Dinner!!

[Turtle Mommy]

We go over to my MIL's for Thanksgiving. Then we normally come back to my home and play a few rounds of Texas Hold'em. :)

[julz0420]

We stay home now (use to go to MILs house but not anymore), I cook turkey, stuffing, potatoes, etc. (the normals) and then I start resting for the next morning.

 

Julie

[Gator Pam]

Well this will be the last year it will be "just the four of us" ... my oldest son is getting married in October 2007 ....

Mazel tov! His fiance won't be coming this year?

 

We have a very set menu ... I learned a LONG time ago - no changes to the Thanksgiving menu....

 

Turkey

Stuffing (in the bird)

Mashed Potatoes

Gravy

Green Bean Casserole

Cranberry Sauce ... homemade and jellied from the can

Sweet Potoates for DH - he's the only one who eats them

Deviled eggs

Broccoli Salad

Rolls

Pumpkin and Pecan Pie

 

Not the most inventive of menu's ... I've TRIED to change it up - but it gets shot down everytime... TONS of leftovers ...

 

Sounds nearly identical to mine, although I do try to add one new item a year.

 

I love true 'stuffing' (cooked in the bird), but FIL is getting up there in age and he worries about possible bacteria. So, I've switched to making 'stuffing' in the crockpot. It's truly just about as good!

 

Does your DH like sweet potatoe casserole? Or a simple baked potato? I've made a Gooseberry Patch recipe for vanilla-glazed sweet potatoes that ere a hit at my house, even though I'm the only one who normally eats sweet potatoes.

 

And, I'm trying to copycat Texas Roadhouse's Loaded Sweet Potato that they serve. It's a baked sweet potato with cinnamon butter, marshmallows, caramel sauce, and roasted pecans (I think). I got everything down but the caramel sauce. I'll probably just try Smuckers jarred caramel topping next time. Mmm...

[misshayley]

We go to our friends house for lunch, and then we go to my family's for dinner. They are both traditional meals.

[pamlet]

Mazel tov! His fiance won't be coming this year?

Thank you!! We're SO excited about this wedding! Nope she won't be with us this year ... plenty of time for that in years to come. She lives about 4 hours from us... and they (son and DIL) will be living near us... not her folks... Plus I'm SURE her parents want as much time as possible with her in the upcoming year!

 

She is going to meet us for a couple days at Christmas tho' when we drive up to Chicago. She's not met any of my family - and my folks are getting to the point we aren't sure they'll be able to travel to the wedding... So this may be her only chance to meet them before the "big day"

 

 

 

Sounds nearly identical to mine, although I do try to add one new item a year.

 

I love true 'stuffing' (cooked in the bird), but FIL is getting up there in age and he worries about possible bacteria. So, I've switched to making 'stuffing' in the crockpot. It's truly just about as good!

 

Does your DH like sweet potatoe casserole? Or a simple baked potato? I've made a Gooseberry Patch recipe for vanilla-glazed sweet potatoes that ere a hit at my house, even though I'm the only one who normally eats sweet potatoes.

 

And, I'm trying to copycat Texas Roadhouse's Loaded Sweet Potato that they serve. It's a baked sweet potato with cinnamon butter, marshmallows, caramel sauce, and roasted pecans (I think). I got everything down but the caramel sauce. I'll probably just try Smuckers jarred caramel topping next time. Mmm...

I usually just boil DH's sweet potatoes, then slice and throw in the oven w/butter and brown sugar.... He seems to like them that way. My mom fixes w/marshmallow and nuts... he'll eat them that way - but prefers the way I fix them. I'll have to look for the vanilla-glazed - he may enjoy that.

 

My husband's family NEVER puts "dressing" in the bird... in fact fairly early in our marriage I had Thanksgiving at our house.... after that my sister-in-law ALWAYS would have it.. (before we moved out of state)... I found out later it was because of my stuffing in the bird... laugh... oh well!!

[Dizzy Devil]

The hubby and I have 2 dinners - the first at my MIL's house early in the day with all the traditional stuff plus lots of Mexican food - enchiladas, tamales, beans & rice, and sometimes chile rellenos. Then it's off to my mom's for a very untraditional meal (one year we had Lasagna). We take leftovers from both, and then we don't have to cook for a few days!

[Gator Pam]

I usually just boil DH's sweet potatoes, then slice and throw in the oven w/butter and brown sugar.... He seems to like them that way. My mom fixes w/marshmallow and nuts... he'll eat them that way - but prefers the way I fix them. I'll have to look for the vanilla-glazed - he may enjoy that.

Awww, just ask. I'm happy to share! It sounds like a gussied up version of what you're already doing.

 

Vanilla-Glazed Sweet Potatoes

Teri, WFD Board

Gooseberry Patch, Farmhouse Christmas

 

3 lbs Sweet Potatoes, Peeled

1/4 cup butter

1/4 cup light brown sugar, firmly packed

1 tsp salt

1 tsp orange zest, grated

1/4 tsp black pepper

3 TBS orange juice

1 TBS vanilla extract

1/2 cup pecans, chopped

 

Boil sweet potatoes in water until tender; drain. Cool slightly, then cut into 1/4-inch slices. Arrange the slices in a greased, broiler proof 13x9-inch baking dish, overlapping slightly. In a small saucepan, melt butter over low heat. Add brown sugar, salt, orange zest, pepper, orange juice and vanilla; stirring until combined. Heat, but do not allow to boil. Remove from heat and brush sauce evenly over potato slices. Broil 6 inches from heat until

golden, about 6 to 7 minutes. Sprinkle with pecans. Makes 6 servings.

 

Pam's Notes:

I bake my sweet potatoes until tender, instead of boiling.

 

My husband's family NEVER puts "dressing" in the bird... in fact fairly early in our marriage I had Thanksgiving at our house.... after that my sister-in-law ALWAYS would have it.. (before we moved out of state)... I found out later it was because of my stuffing in the bird... laugh... oh well!!

Should they ever come again, or you happen to surprise them with turkey or chicken at another time of year, give this recipe a try. It really is almost as good.

 

Slow Cooker Holiday Stuffing

(Pam/Gator Pam)

 

2 large packages ('more than enough to stuff a 12-14 pound turkey') Pepperidge Farms Herb Seasoned Cubed Stuffing Mix

defatted home made vegetable, chicken or turkey stock

extra light olive oil

chopped onion

crushed garlic

chopped celery

chopped green and red pepper

sliced fresh mushrooms

additional add ins (optional):

chopped nuts

simmered giblets, shredded

fresh oysters

water chestnuts

 

Mix stuffing mix with warm stock, according to package directions. The soup stock is substituted in equivalent amount for the butter/margerine and water liquid suggested. Remember you are making two packages, so double the amount of liquid given on the package for one package. Allow to cool while fixing vegetables.

 

Gently sauté the listed vegetables in the order given in the oil until tender but not colored. You can pick and choose the vegetables you want; these are our preferred mix. Measure out two cups of the sautéd vegetables and mix gently throughout the prepared stuffing. You can also mix in any of the optional additions to your taste.

 

Using an olive oil mister, or non-stick cooking spray, spray the oven safe crockery insert of a 6 quart oval slow cooker (my Hamilton-Beach one is oven safe to 375ºF). Put the stuffing mixture into the insert, place the insert into the slow cooker, cover, and cook on HIGH for 45 minutes. Reduce heat to LOW, and cook for 4 to 8 hours; it is ready after 4 hours but holds well on LOW up to 8 hours.

 

If you have a newer crockpot, say five years old or newer, that cooks hot, you’ll need to adjust the cooking time. Cook on HIGH for 45 minutes; cook on LOW for only an hour, than turn to Keep Warm if you have that setting for three to five hours.

 

My husband has always enjoyed what he calls the stuffing 'crispies', the pieces that falls out of the cooking bird and crisps up while cooking. To mimic these, right before serving take the oven safe insert out of the slow cooker, remove the lid, and put the insert under the broiler for 5 to 10 minutes, until the top of the stuffing browns.

 

I have found the directions for this recipe to work with just about any type of bready stuffing, whether white bread, corn bread, with or without sausage, etc. Try your favorite stuffing recipe, using the cooking method described.

[pamlet]

Wow .. that stuffing sounds WONDERFUL... and easy too!!! I may just try it .. not so much because I want it out of the bird .. but because it would be easier than getting all the "stuff" in the bird... laugh...

 

I may just sneak that recipe in on the sweet potatoes and see what he thinks! Pushing the envelope just a little bit to get something new on the table!

 

Thanks!!!!

[NeepNeep]

My SO and I have dinner with his family. Might have to request a 'take out' depending on the time we need to get in the BF line, though...

[Gator Pam]

Wow .. that stuffing sounds WONDERFUL... and easy too!!! I may just try it .. not so much because I want it out of the bird .. but because it would be easier than getting all the "stuff" in the bird... laugh...

I really like making my stuffing this way. Keep in mind that it is written for older crockpots though, before the manufacturers raised the base temperature. If you hvae a crockpot bought since 2000, and noticed your food seems to cook faster than the older recipes state, that's because it is cooking faster.

 

Slow Cookers Change

as published in the Hartford Courant, Sept. 20, 2000

 

A reader e-mailed the Food desk to comment on a recipe story about crock-pots - or slow cookers, as they are now called - that appeared in the Food section last Wednesday. This man finds that his new crock-pot, a 6-quart Hamilton Beach model, takes less time to cook than his original cooker by the same company.

 

Through some research, he found that his old model had a temperature setting of 140 degrees for low. The new model is 180 degrees at low. He says food reaches the boiling point in about 4 to 5 hours.

 

A call to Hamilton Beach Proctor-Silex in Glen Allen, VA., confirmed that the new pots have a higher temperature on low. The change was made to prevent any food contamination and ensure that foods cook to the proper temperature.

 

Crock-pot cooks should consult the manual that accompanies the cooker and adjust recipes they find elsewhere accordingly. As our e-mailer points out, he has found that a 4-pound pot roast, cooked in his new pot, "is over-done after six hours on low." He compared his experience with the recipe for flank steak with gravy, published in the crock-pot story, which listed cooking times as 8 to 10 hours on "low." This recipe was taken from an older crock-pot cookbook, whose recipes were developed for the older models.

So, if you have one of the newer crockpots, plan on cooking it on high for 30 minutes, and then on Low for 4 to 6 hours at the most.

 

I may just sneak that recipe in on the sweet potatoes and see what he thinks! Pushing the envelope just a little bit to get something new on the table!

Let me know if you try it, and how it goes over. Enjoy!

[rogue1230]

It's just the hubby and I this ear, but i am doing the whole shebang for it. Something about it makes me feel very "wifey" lol. If you happen to catch it the Alton Brown show on Turkey has a kik but instrux for roasting the bird, 2 years running and people are raving about the turkey. Last year the local grocery store had a mega sale on frozen pies? I served like 7 dfferent kinds... no one is coming this year- you think it was the pies? Well I am going to order this year a Juniors cheesecake and carrot cake! if it's just the 2 of us why not splurge?

[Cecilliadb]

DS and I will be home alone this year. No family in the area and all our friends are going out of town. But it will be fun anyway, we will bake and watch the parade and put up Christmas decorations.

[glitterstarr]

Usually I cook but since I have to work Thanksgiving night this year I've already told mine that I won't be cooking and they can go to grandma and grandpa's to eat Thanksgiving dinner!

[sns128]

Normally we have Thanksgiving either here at our house or at my sister in law's house (we try to trade off Thanksgiving and Christmas each year). I normally make the turkey regardless of where we are eating and I make at least one side dish. My sister in law does the other side dishes and we normally buy pies from the local bakery for dessert. We haven't made the decision yet on which house to have it at (going to do that on Sunday at my daughter's birthday party).

[Gator Pam]

If you happen to catch it the Alton Brown show on Turkey has a kik but instrux for roasting the bird, 2 years running and people are raving about the turkey

 

I specialized in Emeril's deep fried turkey for the past decade or so, but made AB's oven roasted turkey last year for a Village event. I'll be making it that way from now on for Thanksgiving! Mmm!

[Stowasser]

We usually go to my fathers/step moms for Thanksgiving and here for Christmas, but this year will be interesting since she has heart problem in which she has drastically reduced salt in her diet??? So, we are trying to do alot of low salt or no salt things. We went over there for dinner not to long ago and the kids just picked at stuff, admittedly not very tasty LOL. Our family is not big fans of Turkey, its good but extreme in the leftover dept. I wouldn't mind going out and taking in a movie, that sounds like fun.

[Deal Grabber]

I am cooking for my family and mother in law.This should be great.I would like to find a not so lucky family and ask them to join us.I think holidays shouldnt be spent alone.

[Gator Pam]

We usually go to my fathers/step moms for Thanksgiving and here for Christmas, but this year will be interesting since she has heart problem in which she has drastically reduced salt in her diet??? So, we are trying to do alot of low salt or no salt things. We went over there for dinner not to long ago and the kids just picked at stuff, admittedly not very tasty LOL. Our family is not big fans of Turkey, its good but extreme in the leftover dept.

May I suggest some low sodium recipes and recommendations that my family enjoys, even though we are not on a low sodium diet?

 

First, if you do a turkey, combine salt freeSpike with granulated garlic for the seasoning. Fill the cavity with an orange or lemon sliced in half and some fresh rosemary, and roast. You can squeeze the juice of whichever you use on to the turkey before rubbing the seasoning in, then use the squeezed halves inside the cavity.

 

Then, here are some other low-sodium dishes you can use to round out the meal.

 

Curried Sweet Potato Chowder

Start to finish: 30 minutes

BH&G February 2002

(Dee/JustD2Me)

 

2 tsp butter or margarine

1/3 cup minced shallot (1 large)

1-1/3 cups 1/2-inch cubes sweet potatoes

1/2 tsp curry powder

1 TBS flour

1-1/2 cups fat-free milk

1/2 cup fat-free half & half

1 cup frozen baby peas

4 tsp curried pumpkin seeds or pumpkin seeds

 

In a saucepan melt butter. Add shallot and sweet potato. Cook and stir over medium heat 2 minutes. Sprinkle in curry powder and stir 30 seconds. Stir in flour. Gradually stir in milk until smooth. Add half-and-half and peas; add salt and pepper to taste.

 

Cover and simmer 15 minutes or until potatoes are tender.

 

Spoon soup into four bowls. Sprinkle 1 teaspoon curried pumpkin seeds on each. Serve with crackers, if desired. Makes 4-side dish servings.

 

Chanie's Sweet Salad Dressing

(Chanie Goldman/UFRebetzin)

 

For (3) 32-oz bags of mixed greens:

 

1/2 cup sugar

1/2 cup oil

1/4 cup white vinegar

 

Combine earlier in the day and keep covered at room temperature to allow the sugar to disolve. Just before service, stir well and pour over mixed greens that are combined with grape tomatoes, craisins, nuts, diced mangoes, and sliced strawberries.

 

Pam's notes: I have been told that this will work with Splenda, although the dressing does not become quite as syrupy.

 

Carrot Soufflé

Serves 10

(Marla/PrncessDie)

 

3-1/2 lbs peeled carrots

1-1/2 lbs sugar

1 TBS baking powder

1 TBS vanilla

1/4 cup flour

6 eggs

1/2 lb margarine

powdered sugar

 

Steam or boil carrots until extra soft. Drain well.

While carrots are warm, add sugar, baking powder and vanilla.

Whip with mixer until smooth.

Add flour and mix well.

Whip eggs and add to carrot mixture. Blend well.

Add softened margarine to mixture and blend well.

Pour mixture into baking dish about half full as the souffle will rise.

Bake in 350ºF oven about 1 hour or until top is a light golden brown.

Sprinkle lightly with powdered sugar over top before serving.

 

If you want sweet potatoes, these are great using sweet butter instead of lightly salted butter:

 

Vanilla-Glazed Sweet Potatoes

Teri, WFD Board

Gooseberry Patch, Farmhouse Christmas

 

3 lbs Sweet Potatoes, Peeled

1/4 cup butter

1/4 cup light brown sugar, firmly packed

1 tsp salt-free Spike

1 tsp orange zest, grated

3 TBS orange juice

1 TBS vanilla extract

1/2 cup pecans, chopped

 

Boil sweet potatoes in water until tender; drain. Cool slightly, then cut into 1/4-inch slices. Arrange the slices in a greased, broiler proof 13x9-inch baking dish, overlapping slightly. In a small saucepan, melt butter over low heat. Add brown sugar, salt, orange zest, pepper, orange juice and vanilla; stirring until combined. Heat, but do not allow to boil. Remove from heat and brush sauce evenly over potato slices. Broil 6 inches from heat until

golden, about 6 to 7 minutes. Sprinkle with pecans. Makes 6 servings.

 

Roasted Asparagus with Balsamic Browned Butter

Cooking light

posted by Aimee Bell

 

40 asparagus spears, trimmed (I adjust for my size family)

cooking spray

1/4 tsp salt-free Spike

2 Tbs. butter

2 tsp. low sodium soy sauce

1 tsp. balsamic vinegar

 

Preheat oven to 400º. Arrange asparagus in single layer on baking sheet, coat with cooking spray. Sprinkle with salt and pepper. Bake at 400 for 12 min or until tender.

 

Melt butter in small skillet over med heat (I do mine in the microwave) cook for 3 min until lightly browned. Remove from heat, stir in soy sauce and vinegar. Drizzle over asparagus, tossing well to coat. Serve immediately.

 

8 servings, 45 calories, 3 grams of fat

 

For this next one, I'm unsure of the sodium counts in the sweetemed condensed milk or the pie crust. But everything else is salt-free.

 

Carmen’s Key Lime Pie

(Carmen/CarmenTurn)

 

4 egg yolks

1 can sweetened condensed milk

1/4 cup key lime juice -- (1/4-1/2 cup) to taste *see Notes

1 graham cracker pie crust, 9 inch -- *see Notes

 

--Meringue--

4 egg whites

1/2 cup sugar

1 tsp vanilla

 

Combine 4 egg yolks, 1 can sweetened condensed milk and key lime juice to taste (1/4 to 1/2 cup). Mix well. Pour into a 9-inch graham cracker crust. Place pie in 350ºF oven and bake 10 minutes.

 

In a separate bowl, make a meringue by beating 4 egg whites on high, gradually adding 1/2 cup sugar and 1 tsp vanilla.

 

Remove pie from oven and top with meringue, returning to 350°F oven for 10-15 minutes or until meringue is golden brown.

 

Per Serving (excluding unknown items): 358 Calories; 13 g Fat (33.1% calories from fat); 7 g Protein; 53 g Carbohydrate; trace Dietary Fiber; 119 mg Cholesterol; 250 mg Sodium. Exchanges: 1/2 Lean Meat; 2 1/2 Fat; 3 1/2 Other Carbohydrates.

 

NOTES : Here's my Key Lime Pie recipe. It's one that most Key Westers use, though the original recipe calls for a regular pastry pie crust. I like the sweetness and ease of the graham cracker crust, so I use it.

 

This pie is also topped with meringue; real Key Lime Pie isn't served with whipped cream. It just doesn't compliment the tartness of the pie, and it usually melts all over the place.

 

Also, don't use regular Persian (green) lime juice. The taste is completely different. You should be able to find key lime juice on the juice aisle at your grocery store if you don't have access to real key limes that you can squeeze. (Pam’s note: However, if you can find real key limes, grate one lime’s worth of zest and add it to the filling as well.)

 

You can tell your family that this is the ORIGINAL Key Lime Pie recipe! Won't they be impressed! Enjoy! ;-)

 

I do hope this gives you some ideas for adapting your holiday meals. IMO, any savory recipe that calls for a mixture of salt and black pepper can have salt-free Spike substituted in the amount of salt called for in the recipe.

[alwayslookin]

We always have thanksgiving dinner at our house and invite my husband's family. Usually we have a minimum of 10 people. Usually I also invite friends thatare single with no where to go. We cook one turkey and my BIL brings a fried turkey. My SIL and I decide who's making what about a week or so before Thanksgiving. Everyone that comes to dinner leaves with a plate of leftovers!

[copados1993]

This is the first Thanksgiving that we won't be traveling in I don't know how many years. We will be staying home so we can have Thanksgiving in our new house. We are hoping my folks will come up. We also may have a couple of the single soldiers that won't be going home, so that they can have a good home cooked Thanksgiving meal.

[starshine]

I try and keep dinner easy with not to many things to eat.

Of course we have turkey, with stove top (love it I could live on that stuff!), Mashed Potatos, broccoli and cheese cassorole (yum!), mashed squash for DH (Yuk) corn, and of course pumpkin pie. That is about it it's just the three of us so I try and keep it easy.

[Gator Pam]

OK, so I've been thinking about our menu this year.

 

I always prepare a Brie with Hot Pecan Caramel Sauce that I serve with apple slices, grapes, and toasted baguette slices earlier in the day, and go from there.

 

Here is my menu from 2004. I didn't type one up last year, but other than using AB's oven roasted turkey recipe instead of deep frying the turkey, it pretty much reamined the same.

 

Thanksgiving Menu 2004

 

Appetizer:

Brie with Hot Pecan Caramel Sauce

 

Soup Course:

Squash Soup

 

Salad Course:

Field Greens with Craisins and Goat Cheese and Sweet Dressing

 

Entrée:

Deep Fried Turkey

 

Side Dishes:

Vanilla Glazed Sweet Potatoes

Slow Cooker Stuffing

Asparagus in Balsamic Butter Sauce

Green Bean Casserole

Broccoli and Artichoke Casserole

Corn Pudding

Carrot Souffle

Mashed Potatoes

Home made Gravy

Cranberry Jello-O Salad

Ocean Spray Cranberry Orange Relish for Chicken

 

Bread:

Home made French baguette and butter

 

Dessert:

Pumpkin Gingerbread Trifle

 

Beverages:

Sodas

Spring Water

Coffee with Dessert

[Gator Pam]

[tokanm]

 

Pam can I come over to your house on Thanksgiving:confused:

 

You really go all out, I am impressed.

 

We do a movie and chinese food for Thanksgiving, sounds dull

compared to your feast

[Gator Pam]

I'm a bit far from Massachusetts, but I would love more guests than just the four of us.

[dealluvr]

we r going out for dinner today but i did make a turkey for leftovers. i made the 2 hour turkey and it is awesome!

[elena_398]

We had a nice family Thanksgiving. I cooked for the first time (we usually go to my parents house). Made Turkey, homemade mashed potatoes, homemade turkey gravy, stuffing, yams, green beans, cranberry sauce, and rolls. Traditional menu. I also baked homemade apple and pumpkin pies. Turned out great!

[cleverbffool]

So everybody just left boy I am wiped, and the tryptophan is setting in so I am going for a nap the up and at them early.

[snakeswiff]

Broccoli and Artichoke Casserole

 

OMG Pam I would LOVE the recipe for this! Will ya share?

[Gator Pam]

Broccoli and Artichoke Casserole

 

OMG Pam I would LOVE the recipe for this! Will ya share?

I apologize that I didn't get this to you before the holiday. I've been AFK fixing our feast.

 

Have you ever had Jeff Smith's (the Frugal Gourmet) Spinach and Artichoke Caserole? It's basically the same recipe, but since my family prefers broccoli to spinach, I reworked it.

 

Ack, it's not on this computer (I'm at work). I'll post it once I'm home.