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cwinfield
Posts:3
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Posted:10/15/2007 12:52 PM |
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So, I've been cooking Thanksgiving dinner at my house for the past 3 years and every year I like to try something new (if the rest of the family lets me). So I was thinking what a better way to gather the coolest ideas then by using this forum. The only criteria I use for Thanksgiving dinner is no cans!!! Come on this is the one time a year that family and friends gather to eat so lets do it the right way, from scratch.
If you have recipes or ideas lets hear them. I'll go first.
The Turkey. There are a thousand ways to cook turkey and if you want to fry it great but not at my house.
First brine** for at least 1 day. (**look it up)
Second salt (KOSHER) and pepper (fresh cracked is a must) the inside of the turkey.
Third, a nice herb butter. Gather herbs such as Thyme, Sage, Parsley and chop 'em up. Soften some NON salted butter (remember you salted the turkey), and mix in the herbs. Break out a sheet of plastic wrap and form the butter into a half dollar size tube with the wrap and chill till hard. You will then slice the butter into medallions and slide the butter underneath the skin of the turkey. This will create moisture and flavor.
Forth, and I know this is going to be stretch, but don't fill the turkey cavity with the stuffing. Instead slice up an apple, an onion, a celery stalk and a carrot season with a poultry rub and fill the cavity. These aromatics will give further flavor to the bird and a nice flavor to the juices you will collect to make the gravy.
Fifth, follow the cooking directions from any old Better Homes and Gardens cook book and don't be afraid to stay up late and baby sit the bird. Baste, baste, baste. You'll know the difference.
Don't through anything away. The skin can be crisped on a low broil in the oven and sliced up and put in green beans. The bones from the turkey can be used to make a nice turkey stock.
Sixth, if you happen to screw anything up don't blame me. As a matter of fact the umbrella of protection is cook at your own risk. NO AFTER THANKSGIVING HATE MAIL!!!
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| sparman (guest) |
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Posted:10/15/2007 4:20 PM |
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I have also brined turkeys for years--always a winner. My family also like cheesy grits, but I make them with fresh sage and marscapone and Parmesan cheeses for special occasions. Sorry, folks for those who like the traditional green bean casserole. Just not a favorite at our house. We prefer steamed or roasted green beans with pancetta (non-smoked bacon) and mushrooms. Very easy to make.
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kzabel
Posts:8
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Posted:10/16/2007 9:43 AM |
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Great idea Corey! Love the turkey recipe, my family doesn't like traditional stuffing so we came up with one that all of us love and here's the recipe for others who may not like the traditional stuffing or want to change things up.
APPLE SAUSAGE STUFFING
1 lb. mild sausage roll (not links or patties)
1/2 lb. hot sausage roll
******If your family or gathering likes it spicier, then change to 1lb Spicy and 1/2 lb mild 
2 lg. onions, chopped
9 sm. stalk celery, chopped
1 1/2 pkg. seasoned bread cubes for stuffing (I like Pepperidge Farms)
3 eggs, beaten
4 lg. red apples with skin, chopped (reserve a few slices for garnish)
1 cup of Raisins
1/2 cup of halved Walnuts
Apple cider
Mix everything together. Add enough apple cider to dampen the stuffing. Stuff as usual. This is enough for an 18-20 pound bird.
OR if you don't like to stuff your Bird, then you can put in a baking dish and cook on 325 for 25-35 minutes.
When serving, garnish with a few sliced apples on top!
You can add and subtract ingredients as desired!
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| cwinfield (guest) |
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Posted:10/17/2007 11:48 AM |
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this is what im talking about.
lets also try to brainstorm a sweet potato tamale.
for those who want to save the recipes, copy and paste all you want, i am.
c
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| cwinfield (guest) |
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Posted:10/17/2007 11:52 AM |
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thank you!! there is more than one thing to do with fresh green beans. pancetta sounds awesome.
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| MAC (guest) |
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Posted:10/22/2007 7:38 AM |
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I think I'll come to Corey's and make the fresh green beans in oil.
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