Thanksgiving recipes go here

[Magic Microbe]

I am looking for one for tart lemon meringue pie. I found one with lemon in the crust also!

[Tim]

Rosemary roasted carrots.

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 6-8 servings



ingredients

2 bunches of small carrots (about 24), peeled
1 tbsp. olive oil
1 tbsp. minced rosemary
salt and pepper

instructions

Preheat oven to 400 degrees. Toss carrots with olive oil on a rimmed baking sheet. Sprinkle with rosemary, salt & pepper. Bake 20-25 minutes or until tender.

[cgraz]

I can't help you with your pie MM, but I am looking for a good foolproof roasted turkey recipe now...

I'm not sure if I'll have a frozen turkey, so I don't think I'll be trying brining this time around. So I just need a classic recipe, tried and true.

[crazypants]

2 bunches of small carrots (about 24), peeled
1 tbsp. olive oil
1 tbsp. minced rosemary
salt and pepper

Worst. Lemon Meringue.Pie.EVER!

[Alf Tupper]

Worst. Lemon Meringue.Pie.EVER!

I've had worse.

 

[Tim]

Worst. Lemon Meringue.Pie.EVER!

The thread title stated thanksgiving recipes go here. I was foolish enough to think we were being instructed to post thanksgiving recipes here. Well, excuuusse me.

[Magic Microbe]

The thread title stated thanksgiving recipes go here. I was foolish enough to think we were being instructed to post thanksgiving recipes here. Well, excuuusse me.

You were. That one sounds good.

[Tim]

You were. That one sounds good.

I am going to make it on Saturday. I will let you know how it turns out.

[Run Amok]

I would be nervous about making anything with a meringue for the first time for an event where you will be really bummed if it doesn't work out. Meringues are super picky and it's all about timing and humidity. But, I'm a terrible baker, so I try and minimize my chance for failure, if at all possible!

[Magic Microbe]

I would be nervous about making anything with a meringue for the first time for an event where you will be really bummed if it doesn't work out. Meringues are super picky and it's all about timing and humidity. But, I'm a terrible baker, so I try and minimize my chance for failure, if at all possible!

Oh I have made it before...just not for a long time. Its my favorite pie.

[Run Amok]

Ah. I can't help you with a recipe... but I'd probably hit up epicurious and look for one that's been reviewed a bunch. I think you can also get most (all?) of the joy of baking recipes on there.

[Magic Microbe]

Another one...who has an awesome deviled eggs recipe? My husband begged me for them.

[Run Amok]

Deviled eggs are something you can do with out a recipe! It's all to taste. Hardboil eggs (fool proof method: cold eggs into a pot with cold water 2" above the eggs- bring to a boil, then turn off heat and allow to sit for 10 minutes, either do an ice bath or just dump out the hot water and refill the pot with cold water a few times) and allow to cool completely. Cut them in half and scoop out the yolks. Add a blob of mayo and a blob of your preferred mustard (I like dijon), salt, pepper, and mash together until well combined. Taste, add more of any of the above, to your preference in texture and taste. Refill the whites with the yolk mixture. You can pipe if if you want to be fancy.

You can mix any number of things into the yolk mixture (pickles, celery, crab, horseradish, tuffle oil etc, etc) or sprinkle any number of things on top (cayenne on some, chipotle on some, is popular at my house... but you can do herbs (chives, dill, or terragon work well), bacon, caviar, shaved truffle etc, etc.)

[Run Amok]

For inspiration browse these collections:
http://www.epicurious.com/recipesmenus/holidays/thanksgiving/recipes?intcid=epi_subpromo

http://www.myrecipes.com/thanksgiving-recipes/

[Magic Microbe]

Oh and I post this every year because it is so friggin good:

Ingredients







Artichoke Parmesan Sourdough Stuffing


1 pound mushrooms, rinsed, ends trimmed, and sliced
1 tablespoon butter
2 onions (3/4 lb. total), chopped
1 cup chopped celery
2 tablespoons minced garlic
About 2 cups reduced-sodium chicken broth
1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes
2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
1 cup freshly grated parmesan cheese
1 1/2 teaspoons poultry seasoning
1 1/2 tablespoons minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary
Salt and freshly ground black pepper
1 large egg

Preparation
1. In a 12-in. frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.
 2. Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.
 3. Preheat oven to 325° to 350° (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, about 50 minutes.
 Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake

[omega lambda]

I can't help you with your pie MM, but I am looking for a good foolproof roasted turkey recipe now...

I'm not sure if I'll have a frozen turkey, so I don't think I'll be trying brining this time around. So I just need a classic recipe, tried and true.

I have been making Alton Brown's recipe found here for years and it is always perfect.  I see you're not sure about the brining, but it's the brining that makes the meat so tender and moist.  Consider giving it a try. 

[moroccangirl]

DH has never liked the canned cranberry sauce. So the first time I made thanksgiving dinner I made it from scratch. It's so easy and he loves it (I don't care for it). But I found this recipe last week and I want to try it. It uses pomegranate juice.

http://thepioneerwoman.com/cooking/2010/11/cranberry-pomegranate-sauce/

[Magic Microbe]

DH has never liked the canned cranberry sauce. So the first time I made thanksgiving dinner I made it from scratch. It's so easy and he loves it (I don't care for it). But I found this recipe last week and I want to try it. It uses pomegranate juice.

http://thepioneerwoman.com/cooking/2010/11/cranberry-pomegranate-sauce/

I am doing one this year with added orange. I LOVE cranberry sauce!

[Run Amok]

If you like ginger, craberries and ginger go really well together. Here are a couple I've made (and people liked) over the years

http://www.epicurious.com/recipes/food/views/Gingered-Cranberry-and-Kumquat-Relish-105837

http://www.epicurious.com/recipes/food/views/Cranberry-Ginger-and-Peach-Preserves-104297

This one is a fun alternative to cranberry sauce. It's a chutney- so really strong flavors, you only need a dab.But really incredible none the less.
http://www.epicurious.com/recipes/food/views/Cranberry-Pear-and-Ginger-Chutney-240388

[moroccangirl]

Thanks RA! He loves ginger. I may try that chutney instead.

[rocketgirl]

Rosemary roasted carrots.

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 6-8 servings

ingredients

2 bunches of small carrots (about 24), peeled
1 tbsp. olive oil
1 tbsp. minced rosemary
salt and pepper

instructions

Preheat oven to 400 degrees. Toss carrots with olive oil on a rimmed baking sheet. Sprinkle with rosemary, salt & pepper. Bake 20-25 minutes or until tender.

Ha!  I do almost exactly this with cut up chunks of sweet potatoes.  Except that I also add minced garlic.  Yummy!

[cgraz]

I have been making Alton Brown's recipe found here for years and it is always perfect.  I see you're not sure about the brining, but it's the brining that makes the meat so tender and moist.  Consider giving it a try. 

I am nervous about finding a turkey that is fresh, because they say you shouldn't brine a frozen turkey. But then I read that you should buy your fresh turkey just 2 days before cooking it - and I am nervous about not having a turkey before Tuesday! What if I go to the store then and they are all gone?

[Run Amok]

I am nervous about finding a turkey that is fresh, because they say you shouldn't brine a frozen turkey. But then I read that you should buy your fresh turkey just 2 days before cooking it - and I am nervous about not having a turkey before Tuesday! What if I go to the store then and they are all gone?

Then you go to whole paycheck and hand over a bazillion dollars because they are the only ones with any turkeys left. Ask me how I know. Why not buy a frozen turkey and give it time to thaw?

Thanks RA! He loves ginger. I may try that chutney instead.

It's pretty intense. Some people reviewed it and said they preferred it with half apple cider and half apple cider vinegar. I made it as written and we liked it- but just throwing that out there. I imagine that you guys are a little more acclimated to stronger tasting foods though, so you'll probably be fine.

[cgraz]

Then you go to whole paycheck and hand over a bazillion dollars because they are the only ones with any turkeys left. Ask me how I know. Why not buy a frozen turkey and give it time to thaw?

That's my plan - hence, no brining. Maybe next year if I do this again and feel more adventurous.

[nadra24]

You can brine a frozen turkey, you just have to let it thaw most of the way first.  I say buy it now, put it in the fridge to defrost on Sunday night, and then put it in the brine on Wednesday night.  No worries.

[Magic Microbe]

I bought a fresh turkey last weekend an the sell or freeze by date is 11/26...so what's up with the two day thing? It will just have been sitting in the store anyway.

[cgraz]

Food safety guidelines...

http://www.fsis.usda.gov/FACTSheets/Lets_Talk_Turkey/index.asp

[Magic Microbe]

Food safety guidelines...

http://www.fsis.usda.gov/FACTSheets/Lets_Talk_Turkey/index.asp

Except you have no idea how long its been sitting in the store.

[cgraz]

Yeah, I try not to think of that.  And I figure the guidelines take typical time frame into account, hence the short timetable on the consumer's end.

[omega lambda]

You can brine a frozen turkey, you just have to let it thaw most of the way first.  I say buy it now, put it in the fridge to defrost on Sunday night, and then put it in the brine on Wednesday night.  No worries.

Exactly!  And frozen turkeys are as good as if not better than fresh.

[crazypants]

When is your Thanksgiving this year?

[Magic Microbe]

When is your Thanksgiving this year?

Next Thursday.

[caribougrrl]

Yeah, I try not to think of that.  And I figure the guidelines take typical time frame into account, hence the short timetable on the consumer's end.

ah, but since brine is full of salt, it's killing all sorts of bacteria and shit anyway, think of as added protection

[Tim]

Ha!  I do almost exactly this with cut up chunks of sweet potatoes.  Except that I also add minced garlic.  Yummy!

I am going to try that.

[diablita]

DH has never liked the canned cranberry sauce. So the first time I made thanksgiving dinner I made it from scratch. It's so easy and he loves it (I don't care for it). But I found this recipe last week and I want to try it. It uses pomegranate juice.

http://thepioneerwoman.com/cooking/2010/11/cranberry-pomegranate-sauce/

I am totally making this.  I usually make two batches of this:  http://www.myrecipes.com/recipe/spirited-cranberry-apricot-sauce-10000000520577/
because I love it so much, but this year I'll make one of each.

And while I was perusing the pom sauce, I saw this:  http://thepioneerwoman.com/cooking/2010/10/soul-sweet-taters-step-by-step-recipe/  which I may make

[MiniDriver]

I'm making apple-cranberry pie, it was requested because everyone enjoyed it last year.  Now I just have to remember how I made it.  I didn't use a recipe, I just threw it together.

[witchypoo]

Ah. I can't help you with a recipe... but I'd probably hit up epicurious and look for one that's been reviewed a bunch. I think you can also get most (all?) of the joy of baking recipes on there.

the joy of cooking recipe for lemon meringue pie is top notch.  if you can't find a copy, mm, i will post it for you.

[Magic Microbe]

the joy of cooking recipe for lemon meringue pie is top notch.  if you can't find a copy, mm, i will post it for you.

Is it pretty tart and not too sweet?

[BonitaApplebum]

I've brined turkeys for the last five years, at least. And they've always been frozen.

This year is my first time making a fresh turkey. I will brine this one, too.

[witchypoo]

Is it pretty tart and not too sweet?

yes.

[The Turtle Whisperer]

Rosemary roasted carrots.

I think I might make this a late entry into the festivities. 

Did you make it Saturday? 

[The Turtle Whisperer]

Oh and I post this every year because it is so friggin good:

I'm glad you reposted!  I remember last time thinking I should make that next year... Now it's on deck for next year.   

[cgraz]

Ok, here's what I ended up with...

I made stuffing using a recipe that I clipped out of Shape magazine, of all places, years ago. It's made with Italian chicken sausage, celery, onion, herbs, and chicken broth that is reduced to concentrate the flavor. It's a tried-and-true for me.

Will also have roasted Brussels sprouts with pearl onions & almonds, and a non-Campbell's soup green bean casserole (both recipes in WW magazine this month, very easy).

Plus, these dishes from Martha Stewart that were in an article on make-ahead Thanksgiving ideas, trying them for the first time:

http://www.marthastewart.com/317532/sweet-potato-and-sage-butter-casserole?center=0&gallery=275391&slide=281393

http://www.marthastewart.com/355538/cauliflower-gratin?center=0&gallery=275391&slide=282634

This is what I'm doing with my turkey (as soon as mr. cgraz gets home with the lemons I forgot to buy):

http://www.epicurious.com/recipes/food/views/Turkey-with-Lemon-Sage-Butter-368268

And for dessert we will have this pie, that I also made last year, and it was awesome:

http://thepioneerwoman.com/cooking/2010/11/dreamy-apple-pie/

Made with this crust:

http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html

The pie is in the oven now, almost done. Everything else is pretty much prepped, except the turkey. 

[nadra24]

Let me know how the sweet potato casserole turns out, cgraz.  I love butternut squash ravioli with sage, so I'm intrigued by that recipe.

[The Turtle Whisperer]

I went with a sweeter sweet potato dish than I like, but I'm cooking for a bunch of people that have never seen a Sweet Potatoes served without a marshmallow topping... I've had it before and it's really good... 

http://www.eatingwell.com/recipes/sweet_potato_casserole.html

I did the make ahead mashed potato thing and added two heads of roasted garlic... low fat on all the dairy ingredients.

http://allrecipes.com/recipe/make-ahead-mashed-potatoes-2/

This has been my go to green bean recipe for awhile now... really good and so much healthier than any of the canned casserole mutations.

http://www.marthastewart.com/317075/green-beans-with-shallots-and-breadcrumb

We do a pretty typical Southern cornbread dressing thing, my son brings a poblano corn dish, and I prepped for spathcocking and then brined two 12lb Turkeys... I think I'm going to do that carrot thing Tim posted... my Mom's bringing her world famous rolls...

The only thing I have to prepare and cook today are the Turkeys and the Green beans... everything else just needs to be put in the oven.  While I'm wating for the hoard to show, I think I'll make a bloody bull and watch Planes, Trains, and Automobiles!   

Oh, full contact Trivial Pursuit battle of the Sexes starts at 6:30.  It's open to all (we'll have at least 25 people) so ya'll suit up and come on! 

[BonitaApplebum]

My stuff is all prepped except for a few apps and the turkey. Bring it on!

[diablita]

I made Magic Microbe's artichoke heart stuffing recipe and it was excellent.  My guests raved. Thanks!

I also did really well with my standard cranberries, traditional mashed potatoes, I did roasted brussels sprouts w/ fried shallots (yum!) and I made Pioneer Woman's sweet potato casserole which also got rave reviews.

[nadra24]

I made roasted carrots, brussels sprouts with bacon and onions, blueberry pie with a streusel topping, and three chocolate mousse pies with graham cracker crust.  I have to ask my BIL how he did the turkey, because it was awesome.

[cgraz]

Let me know how the sweet potato casserole turns out, cgraz.  I love butternut squash ravioli with sage, so I'm intrigued by that recipe.

It was very good! The flavor was pretty mild - mixing the yukon gold potatoes with the sweet potatoes was good, but I would maybe put in slightly less of the yukons so there is more pronounced sweet potato flavor. And I'd use less milk - it was a very soft, smooth puree texture, and I'd like it to be a little firmer. But otherwise delicious and those are small tweaks, really. (Plus, I didn't truly measure the potatoes, and I think I accidentally overshot a little on the milk, so it could also be a matter of more closely following the recipe on my part!)

[Magic Microbe]

Everyone raved about my turkey!

[LilyLily]

I did the Pioneer Woman Brine this year on my Turkey and it's a keeper.  I hadn't brined one before, but it was really, really good.