Thanksgiving menu

[whatevergirl]

oh so thanks guys I just gained 4 lbs reading this thread today, hope you are happy. I l also went out and bought potatoes to cook and mash for tomorrow I can’t wait

*:tiphat: You’re welcome, anytime. *

 

[whatevergirl]

Oh oh…anyone ever make homemade eggnog? A friend of mine back in Pittsburgh mentioned that her husband makes this every year…I buy that kind in the liquor store, add a little reg egg nog…and it’s really good. But, homemade?? Anyone make this?

 

[dixieagle]

For Whatevergirl:

The “healthy” cornbread is made with whole grain yellow corn meal, white whole wheat flour, and either light olive oil or canola oil.

1 cup stone ground yellow cornmeal
1 cup white whole wheat flour (lighter than regular whole wheat, great for baking)
1/2 teaspoon sea salt
4 teaspoons baking powder
1 tablespoon organic sugar
1 egg or 1/4 c. egg substitute
1 cup non-fat organic milk
1/4 cup light olive oil or canola oil

Heat oven to 400 degrees

Mix together the dry ingredients. Add egg, milk, oil and stir until blended. Spray an 8 x 8 or 9 x 9 pan; bake for 20-24 minutes or until golden brown.

We love this at just about any meal; I like to split and toast cornbread and serve with whipped butter or healthy margarine for breakfast. Yum!

 

[shannyk]

For basic, perfect mashed potatoes, start with good potatoes. Russets are the standard, yukon golds and red potatoes are also great. Peel the potatoes and boil til just tender and drain. Add some butter, not too much, and some milk, half and half or heavy whipping cream. Never use skim milk. The heavier the milk or cream, the fluffier the potatoes. Don’t overdo the milk though or you will end up with potato soup. You can always add more milk if need be. I whip mine with an electric mixer (hand held). You don’t want to overdo this either, or you will end up with glue. Then I add salt and freshly ground pepper. Some people prefer to use white pepper on their mashed potatoes.

I have read that you are supposed to warm the milk and mash that in before you add the butter. I’ve never done it that way since I am too impatient. I think real mashed potatoes are too die for. Growing up they were my favorite food in the world. I can not imagine preferring instant.

For some reason, my mom almost never made mashed potatoes when I was growing up. She thought peeling the potatoes was too much work. Once I was on my own, I started making them all the time. We have them several days per week. I can peel potatoes super fast.

Yes exactly.

I was surprised in reading here about lumpy mashed potatoes (why? there’s no need for them to be lumpy?) and pre made and gulp potato flakes…love y’all, to each his own, but that is just a tragedy in my opinion!

I actually make mashed potatoes quite often, they are not a special dinner affair around here. I just boil those small red potatoes ( just washed, not peeled, not cut) in salted water until tender (maybe 10 min) drain, mash with whole milk butter, salt and pepper. I add a clove of roasted garlic if I have it. It is as easy as boiling pasta and making a sauce, no harder. My potatoes are never lumpy. and I don’t even use a mixer for weeknight dinners. For Thanksgiving I will, to make them extra smooth, and I’ll probably add some russets since my family likes them to be very white

 

[happymommy]

Yes exactly.

I was surprised in reading here about lumpy mashed potatoes (why? there’s no need for them to be lumpy?) and pre made and gulp potato flakes…love y’all, to each his own, but that is just a tragedy in my opinion!

I actually make mashed potatoes quite often, they are not a special dinner affair around here. I just boil those small red potatoes ( just washed, not peeled, not cut) in salted water until tender (maybe 10 min) drain, mash with whole milk butter, salt and pepper. I add a clove of roasted garlic if I have it. It is as easy as boiling pasta and making a sauce, no harder. My potatoes are never lumpy. and I don’t even use a mixer for weeknight dinners. For Thanksgiving I will, to make them extra smooth, and I’ll probably add some russets since my family likes them to be very white

mmm, redskin mashed potatoes!! My husbands family grows their own potatoes, nothing better!

The key to getting kids to peel potatoes is to get to them early! It might be too late for you WG Our 10 year old daughter is a master peeler:thumbsup:

We did have lumpy potatoes this week, but it was our 7 year old daughter making them. I helped as much as she would let me, but in the end she wanted to do it herself. They tasted good, just a little lumpy. She likes them with cream cheese and chives added:thumbsup: Not great for a diet, but very comforting. We had them with meatloaf and corn that I froze out of the garden.

For Thanksgiving I usually go all out and cook like a crazy lady, but this year I hit full term that Monday, so I have Thanksgiving dinner planned and with backups too.

I bought a turkey breast instead of a whole turkey. Doesn’t take as long and I don’t have to get up at 5am!

potatoes- no big deal

stuffing- I usually make mine the night before, just like mom did. I bought everything to do that and I also bought stove-top incase I’m just not up to it. Please pray that it doesn’t come to that!!

I bought frozen pies: one apple, one pumpkin…not up to making those this year

If able the girls and I will make applesauce, but that will be a game day choice.

I have a freezer full of corn ( not kidding about that!!, good thing everyone here likes it, YIKES)
It’s going to be a simple meal, just us. I normally have my husbands aunt, uncle and grandparents for dinner, but I’m not this year. I’m sad about it. This is one of my favorite things to do, cook a huge Thanksgiving dinner, but with a new baby coming I need to make things more simple.

Oh, another family tradtion we have that mom started years ago, is Chili the night before Thanksgiving. We used to have 40 to 50 people every year for dinner. So my Aunt and Uncle would come stay the night before so the ladies could get the cooking going. Mom would put on a huge pot of chili. I’ve carried that tradition on. I have everything to make it and I think I’ll make it ahead of time and freeze it this year! My dad comes over to share in this with us! Of course, we have to have corn bread too!

As for cheesecakes, oh how I love them! They really are not hard to make, they just take time. Find a simple recipe and start there. I make a yummy peanut butter cup cheesecake! It is so good, but very sweet. A little piece goes a long way!

 

[shannyk]

Happymommy you’re a heck of a woman. If I was full term pregz on Thxgiving I’d be doing nothing but laying on the couch with my feet up saying “where’s my food!”

I like doing turkey breasts too. I did one a few weeks back b/c it was on sale, and it was really good. So nice to have the leftovers for sandwiches. For Thxgiving I always do a whole, usually 25 lb one. I have dark meat lovers here and I also LOVE the carcass for soup. I think I love turkey soup more than the turkey dinner. yummy.

I still haven’t got my whole menu. I know I’m doing the turkey, obviously, rosemary rolls, my honey orange nutmeg sweet potatoes, and the mashed, and my ginger snap pumpkin pie, but everything else is up in the air.

 

[Consecrated]

I totally concur with ShannyK… mashed potato flakes are a travesty.
This is what I am doing this year for Tgiving at my inlaws. My DMIL used to make them (flakes!! ) until i convinced her to let me have a go last year. I love that they’re make ahead!

BTW, these are not low calorie, and neither should they be, IMNSHO.

And Whatevergirl, I have to chuckle every time you say your kids “won’t” do something. lol. Aren’t you the Mom? (TEASING!)

Make-Ahead Mashed Potatoes (NO PEELING! )

Serves 8-10

Be sure to bake the potatoes until they are completely tender; err on the side of over- rather than undercooking. You can use a hand-held mixer instead of a standing mixer, but the potatoes will be lumpier.

Ingredients
5 pounds russet potatoes (about 9 medium), scrubbed and poked several times with a fork
3 cups heavy cream , hot I used 2 cups hot cream and 1 cup sour cream YUM
8 tablespoons unsalted butter (1 stick), melted
2 teaspoons salt

Instructions

1.  Adjust an oven rack to the middle position and heat the oven to 450 degrees.

2.  Microwave the potatoes on high power for 16 minutes, turning them over halfway through the cooking time. Transfer the potatoes to the oven and place them directly on the hot oven rack. Bake until a skewer glides easily through the flesh, about 30 minutes, flipping them over halfway through the baking time (do not under-cook).

3.  Remove the potatoes from the oven, and cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into a medium bowl. Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula.

4.  Transfer half of the potatoes to the bowl of a standing mixer fitted with the paddle attachment. Beat the potatoes on high speed until smooth, about 30 seconds, gradually adding the rest of the potatoes to incorporate, until completely smooth and no lumps (NO LUMPS!) remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed.

5.  Remove the bowl from the mixer and gently fold in 2 cups of the cream, followed by the butter and salt. Gently fold in up to 1/2 cup more of the cream as needed to reach your desired serving consistency. Once the desired serving consistency is reached, gently fold in an additional 1/2 cup cream.

6.  **To Store**: Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days. (I use a large pyrex cake pan)

7. **To Reheat**: Poke lots of holes in the plastic wrap with the tip of a knife, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring gently halfway through the reheating time.

 

[dixieagle]

Just a quick note to all who reheat Thanksgiving leftovers in the microwave; be sure that, if you use a plastic container, it is labeled “Microwave Safe”. Many of the things we ordinarily use, are not.

Also, if you cover the food with plastic wrap, don’t let it touch the food.

There are lots of emails and rumors about plastics and carcinogens; many of them are way overblown. Here’s real info from Harvard Medical School:

health.harvard.edu/fhg/updates/update0706a.shtml

 

[crazzeto]

Looking over your menu’s and such, I just have to ask you guys one question as an average guy. Any chance you guys would want to mail me your left overs?

Seriously though, looks like a lot of CAF members & family are going to have a great thanksgiving. I’ll be spending mine with the Fiance and her family, hopefully we’ll get to watch the Lion’s play. Honestly I miss sitting down with my dad to watch the game.

 

[Beachcomber]

I totally concur with ShannyK… mashed potato flakes are a travesty.
This is what I am doing this year for Tgiving at my inlaws. My DMIL used to make them (flakes!! ) until i convinced her to let me have a go last year. I love that they’re make ahead!

BTW, these are not low calorie, and neither should they be, IMNSHO.

And Whatevergirl, I have to chuckle every time you say your kids “won’t” do something. lol. Aren’t you the Mom? (TEASING!)

Make-Ahead Mashed Potatoes (NO PEELING! )

Serves 8-10

Be sure to bake the potatoes until they are completely tender; err on the side of over- rather than undercooking. You can use a hand-held mixer instead of a standing mixer, but the potatoes will be lumpier.

Ingredients
5 pounds russet potatoes (about 9 medium), scrubbed and poked several times with a fork
3 cups heavy cream , hot I used 2 cups hot cream and 1 cup sour cream YUM
8 tablespoons unsalted butter (1 stick), melted
2 teaspoons salt

Instructions

1.  Adjust an oven rack to the middle position and heat the oven to 450 degrees.

2.  Microwave the potatoes on high power for 16 minutes, turning them over halfway through the cooking time. Transfer the potatoes to the oven and place them directly on the hot oven rack. Bake until a skewer glides easily through the flesh, about 30 minutes, flipping them over halfway through the baking time (do not under-cook).

3.  Remove the potatoes from the oven, and cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into a medium bowl. Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula.

4.  Transfer half of the potatoes to the bowl of a standing mixer fitted with the paddle attachment. Beat the potatoes on high speed until smooth, about 30 seconds, gradually adding the rest of the potatoes to incorporate, until completely smooth and no lumps (NO LUMPS!) remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed.

5.  Remove the bowl from the mixer and gently fold in 2 cups of the cream, followed by the butter and salt. Gently fold in up to 1/2 cup more of the cream as needed to reach your desired serving consistency. Once the desired serving consistency is reached, gently fold in an additional 1/2 cup cream.

6.  **To Store**: Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days. (I use a large pyrex cake pan)

7.  **To Reheat**: Poke lots of holes in the plastic wrap with the tip of a knife, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring gently halfway through the reheating time.

I have printed this out. You had me at ‘heavy cream.’

Also, glad to read that several others were transfixed by the idea of mashed potatoes and went out and made some. I did, too. Good to know I’m not alone.

 

[Beachcomber]

Thank you dixieagle, i did some reading and now have an idea what this is all about. I would love to be a part of a thanksgiving meal for the experience and to learn all about its history etc… We celebrate christmas as a huge thing here and in scotland we have Robert burns suppers he was a famous poet here so once a year we all gather and have haggis,turnip and mashed tatties this is a tasty dish with whisky sauce. I was cook in charge one year on this day at my work very stressfull thing as we have to get it right and once the haggis (the beasty) is cooked i had to follow the piper playing the bagpipes around the diningroom with the beasty on a platter showing it to everyone. I much rather celebrating it at home with family although this was a good experience. You should have a christmas experience here in britain its a rather cold time though so remember your scarf and gloves. Anyway i hope you enjoy thanksgiving. God bless.

That sounds wonderful, trish. Have to tell you, I once got to taste a haggis. You know, something cooked in a stomach, you just have to try it.

 

[ahollars]

Oh oh…anyone ever make homemade eggnog? A friend of mine back in Pittsburgh mentioned that her husband makes this every year…I buy that kind in the liquor store, add a little reg egg nog…and it’s really good. But, homemade?? Anyone make this?

Good Eats Season 9 Ep13 (1/2)

Good Eats Season 9 Ep13 (2/2)

Am I really the only one willing to deep fry a turkey???

 

[mary_bobo]

Good Eats Season 9 Ep13 (1/2)

Good Eats Season 9 Ep13 (2/2)

Am I really the only one willing to deep fry a turkey???

Deep fried turkeys are wonderful. They are moist on the inside and crisp on the ourside. I probably won’t do it this year because my son, who usually is in charge and brings the fryer is working out of town away from his fryer. He is coming here for Thanksgiving. So, instead, I will roast the bird, breast side down on a rack and eat away.

 

[mary_bobo]

I have printed this out. You had me at ‘heavy cream.’

Also, glad to read that several others were transfixed by the idea of mashed potatoes and went out and made some. I did, too. Good to know I’m not alone.

I do one with cream cheese and sour cream. Easy and not so much last minute fuss.

 

[dulcissima]

I do one with cream cheese and sour cream. Easy and not so much last minute fuss.

In college I frequently made mashed potatoes, sometimes having mashed potatoes made with sour cream instead of milk, with some cheddar cheese on top. Very good, but more like a meal than a side dish.

 

[whatevergirl]

Good Eats Season 9 Ep13 (1/2)

Good Eats Season 9 Ep13 (2/2)

Am I really the only one willing to deep fry a turkey???

Hey ahollars…I saw your comment on fried turkeys a few days ago, and meant to get back to it. I bought my husband one of those deep friers, that doubles as a bbq…you know the ones I mean? We have fried whole chickens before, but never a turkey. Let me think, nope, never fried a turkey. So you highly recommend it, huh? I have heard raves about it. *

 

[puzzleannie]

For Thanksgiving I usually go all out and cook like a crazy lady, but this year I hit full term that Monday, so I have Thanksgiving dinner planned and with backups too.
y!

and you are cooking? I’d have stouffer’s in the freezer for my backup

we have to think of baby names
what about Tom?
or we can name it for the pilgrims, John Alden or Priscilla for a girls
or Pochahontas

 

[happymommy]

and you are cooking? I’d have stouffer’s in the freezer for my backup

we have to think of baby names
what about Tom?
or we can name it for the pilgrims, John Alden or Priscilla for a girls
or Pochahontas

Yes, I’m cooking! Can you say control freak

Somehow those names didn’t make the list, don’t know why!!

 

[Brenda_V]

Good Eats Season 9 Ep13 (1/2)

Good Eats Season 9 Ep13 (2/2)

Am I really the only one willing to deep fry a turkey???

Nope, don’t have a turkey fryer so never did it, never had one either although they sound really good!

I think I will book mark those two Good Eats links, maybe I will make my own Egg Nog this year - tried it one other year and ended up with pudding instead

and you are cooking? I’d have stouffer’s in the freezer for my backup

we have to think of baby names
what about Tom?
or we can name it for the pilgrims, John Alden or Priscilla for a girls
or Pochahontas

Brenda V.

 

[whatevergirl]

I totally concur with ShannyK… mashed potato flakes are a travesty.
This is what I am doing this year for Tgiving at my inlaws. My DMIL used to make them (flakes!! ) until i convinced her to let me have a go last year. I love that they’re make ahead!

BTW, these are not low calorie, and neither should they be, IMNSHO.

And Whatevergirl, I have to chuckle every time you say your kids “won’t” do something. lol. Aren’t you the Mom? (TEASING!)

Make-Ahead Mashed Potatoes (NO PEELING! )

Serves 8-10

Be sure to bake the potatoes until they are completely tender; err on the side of over- rather than undercooking. You can use a hand-held mixer instead of a standing mixer, but the potatoes will be lumpier.

Ingredients
5 pounds russet potatoes (about 9 medium), scrubbed and poked several times with a fork
3 cups heavy cream , hot I used 2 cups hot cream and 1 cup sour cream YUM
8 tablespoons unsalted butter (1 stick), melted
2 teaspoons salt

Instructions

1.  Adjust an oven rack to the middle position and heat the oven to 450 degrees.

2.  Microwave the potatoes on high power for 16 minutes, turning them over halfway through the cooking time. Transfer the potatoes to the oven and place them directly on the hot oven rack. Bake until a skewer glides easily through the flesh, about 30 minutes, flipping them over halfway through the baking time (do not under-cook).

3.  Remove the potatoes from the oven, and cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into a medium bowl. Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula.

4.  Transfer half of the potatoes to the bowl of a standing mixer fitted with the paddle attachment. Beat the potatoes on high speed until smooth, about 30 seconds, gradually adding the rest of the potatoes to incorporate, until completely smooth and no lumps (NO LUMPS!) remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed.

5.  Remove the bowl from the mixer and gently fold in 2 cups of the cream, followed by the butter and salt. Gently fold in up to 1/2 cup more of the cream as needed to reach your desired serving consistency. Once the desired serving consistency is reached, gently fold in an additional 1/2 cup cream.

6.  **To Store**: Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days. (I use a large pyrex cake pan)

7.  **To Reheat**: Poke lots of holes in the plastic wrap with the tip of a knife, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring gently halfway through the reheating time.

*Wow…this looks like an easy to follow, fabulous recipe for mashed potatoes…thank you! Yes, I know…my kids should help with peeling, but it’s hard to make them, when I hate the same task! I am really glad you posted this…I also like the idea of microwaving the potatoes…instead of the boiling. *