I’m looking for something different to add to our traditional Thanksgiving dinner, any ideas?!?
I put a seafood spin on our last Thanksgiving (We’re on the Pacific Ocean) and went with some crabmeat stuffed mushroom appetizers and an oyster stuffing for the turkey.
It’s kind of like a wedding: you can’t deviate too far from tradition or the old folks get cranky, just add a few of your own touches to make it more personal, like making your own cranberry sauce from scratch..
i added Ro’Kge blood pie,, which is a cranberry cherry pie served hot,, i cant remember the site i found it on,,but if you canfind the star trek cook book they have some very interesting recipes
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MICHIE’s SWEET POTATO SOUFFLE:
3 lbs. sweet potatoes, peeled & cut into cubes
2 eggs
1/2 cup brown sugar – divided
1/2 cup butter – melted – divided
1 teaspoon salt
1 teaspoon ground cinnamon
up to 1/2 cup orange juice
1 cup chopped walnuts
large marshmallows
In a large saucepan over high heat, bring potatoes to boil, reduce heat; cover and simmer 15-20 minutes and drain.Beat potatoes until slightly smooth, beat in eggs, 1/4 cup brown sugar, 1/4 cup melted butter, salt and cinnamon. Starting with 1/4 cup orange juice, make mixture moist and fluffy. Spread in a 2-3 quart pan. Top with nuts. Sprinkle 1/4 cup brown sugar, then 1/4 cup melted butter. Place Marshmallows on top. Bake at 350 degrees for 25-30 minutes. Don’t let marshmallows get to browned.
ESTHER’s MILK CRACKER STUFFING:
1 can evaporated milk
1/2 cup (1 stick) butter
1 cup water
salt and pepper to taste
1 box Royal Lunch Milk Crackers (crumbled)
2 eggs (well beaten)
In a food processor; grind milk crackers into crumbs and place in a large bowl. In a medium saucepan heat evaporated milk, butter, water, salt and pepper until it just starts to boil or scald. Add milk mixture to cracker crumbs and stir. Beat eggs and pour into cracker mixture. Stir until well blended. Spoon into 2-quart greased baking dish or loaf pan. Bake at 350 degrees for 30 to 40 minutes or until heated through.
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Broccoli-Cheese Casserole
c. mayonnaise
1 can cream of celery soup, undiluted
2 eggs, beaten, at room temperature
2 pkgs (10oz each) frozen chopped broccoli, drained
¼ c. minced onion
1 c. grated sharp cheddar cheese
1 ½ tbsp. Worcestershire sauce
1 ½ tsp. kosher salt
Freshly ground black pepper, to taste
1 cup herb-seasoned stuffing mix
2 tablespoons butter
Grease a 2-quart glass or Pyrex casserole and set aside. In a large bowl, combine the mayonnaise and soup, mixing well. Stir in the eggs and broccoli. Add the onion, cheese, Worcestershire sauce, salt and pepper. Place in the prepared casserole dish and top with the stuffing mix. Dot with butter. Bake at 325° for 45 minutes. Serves 8-10.
http://www.wfsb.com/foodnews/2622182/detail.html
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Our (southern) family does fried dressing. We take the stuffing from the turkey and form it into patties and then fry them in some hot oil until slightly firm. Everyone loves them. Especially if you serve the ever-popular fried turkey (we had 4 infused flavor turkeys last year plus the regular roasted one – big family)
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Hi i am not sure what your traditional dinner fixings are ? but, if it is turkey, mashed potatoes gravy dressing and cranberrys sauce, and rolls, we somtimes add a green salad or veggie we also have with ours some yams sweet though. we also add a ham too if we really want to be different.. wish i could help more ..
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"Cornbread Salad" or perhaps "Southwestern Cornbread Salad" are both Delicious and are excellent additions to a thanksgiving meal. If need recipe, check google sites, etc.
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I know families that like to have Macaroni and Cheese with their Thanksgiving dinner. Its got to be home made though.
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this thread is making me HUNGRY!!!!
And wow, planning already for thanksgiving! I don’t even know what I’m having for lunch!
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Eat the food that was eaten most after you first moved out of your parents’ house to commemorate your own personal pilgrimage to the New World.
I’ll probably be having Jeno’s pizzas along with my Thanksgiving turkey drumstick this year. *lol*
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We have roasted apples and squash. It’s sooo good!!
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Try roasted beets with red roasted peppers and green peppers too in a acorn squash bowl. I love this and all you need is a little olive oil and butter mixture, salt and pepper, with a dash of brown sugar to roast them in. Roast the beets and peppers separately and then steam the acorn squash until the inside is tender, but the outside is still somewhat raw. Scoop out and slightly mash some of the inside and mix in the beets and peppers. Serve in the acorn bowls. It helps to cut a flat at the bottom of the acorn squash so they don’t tilt or roll. Top with walnuts.
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I found that I really like aspargus and phyillo (fillo) dough (the dough for baklava). The dough can be found in the frozen fridge pastry section. You take a sheet of the dough and brush with melted butter and sprinkly with parmesan cheese. Cut the bottom off the aspagus and then roll one or two in the dough. Repeat until all aparagus is used. Then you pour the remaining butter on top and sprinkly with more cheese. Bake until golden brown. Yum.
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im from dominican republic.. and we have for thanksgiving (which isnt the same day as yours but Dec 24th) alot of food… and all of them are easy-made and very tasty… hehehe
here i give you some recipes; hope you like them!
http://www.welcome-dominican-republic.com/Dominican-Republic-Food.html
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😀
Try something from the first Thanksgiving meal
components of the first thanksgiving were wheat, Indian corn, barley, peas, waterfowl (probably ducks, but possibly swans), deer, and fish.
sweet potatoes, cranberries, marshmallows – none of these things were around then.
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I put a seafood spin on our last Thanksgiving (We’re on the Pacific Ocean) and went with some crabmeat stuffed mushroom appetizers and an oyster stuffing for the turkey.
It’s kind of like a wedding: you can’t deviate too far from tradition or the old folks get cranky, just add a few of your own touches to make it more personal, like making your own cranberry sauce from scratch..
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Try putting sausage in your stuffing. It makes it better tasting and texture.
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If you don’t want to use turkey, try a 4lb roasting chicken or more if your family is big. Chop 8-10 cloves of garlic,add salt & use a fork to mash into a paste, add a generous amount of thyme to the mix. Then using 1 finger,loosen the skin slightly, breast & back, work the mixture through (even the legs) & some on the inside cavity. Roast about 1hr 15 mins or so at 350, cool & cut as desired. Use pan drippings to make gravy, thicken with cornstarch if preferred.
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Me… everytime I make this,everybody wants the recipe.(I used to cook it in a rotisserie oven which is even better).
How about a veggie, like asparagus, that is usually served at Easter or in the Spring. I like it on a platter, raw, surrounded by tomatoes or mushrooms and drizzled with a balsamic vinaigrette dressing.
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Paula Deen’s Corn Casserole
We’ve added this dish to our thanksgiving dinner and now it has become a tradition. It’s easy to make and incorporates indigenous corn making it a perfect addition to an Thanksgiving Dinner.
One 15 1/4 Ounce whole kernel corn, drained
One 14 3/4 Ounce Can Cream Style Corn
One 8- Ounce Package Jiffy Corn Muffin Mix
1 Cup Sour Cream
1 Stick Melted Butter
In a large bowl combine ingredients, Pour into greased casserole. Bake at 350 for 45 to 60 minutes or until golden.
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Paula Deens Kitchen Classics 1997
A south American friend showed me how to make
Peruvian Drunken Turkey. It’s an overnight brine soak-
Get one of those very large plastic food containers that restaurants buy bulk pickles in Actually, if you do it soon, you could call a local restaurant and ask if they will save you one so you can marinade a turkey in it.
Take your thawed turkey and put into the cleaned out plastic tub.
Now take several bottles of cheap wine- mix it up-red, white whatever. Pour it over the turkey in the bucket until it covers it completely. ( of course you will have to figure out what size tyurkey fits in what size bucket!)
Add turkey seasonings and salt to the water and you can even add some flavored vinegar- like pear-maybe one or two cups. This is a brine type marinade. Cover the plastic bin with stretch wrap liek stretch and seal and leave it over night. The next day- VERY CAREFULLY- life the turkey out of the brine and place it in your raosting pan and cook it. You won’t need stuffing, but I always put an apple and an onion inside anyway. This is the MOST tender and flavorful turkey I have ever had!
Why I say be careful removing itfrom the brine… My very own Thanksgiving horror story:
After doing the Drunken Peruvian Turkey soak overnight, I went to remove the turkey and didn’t have a good grip on it. This 14 pound bird fell back down into the brine and like and Olympic diver, made a splash straight up and cover my ceiling with wine, spices and vinegar. You can imagine my "joy" as I stood there with this brine dripping down onto my hair and clothing and 16 people arrving at my house for a meal in just a few hours. We did a quick clean up for that day but we had to repaint our ceiling as the wine stained it bad enough to be permanent.
Idea- take the bucket and your roasting pan outside for removal and/or have someone help you out. The amazing falvor is totally worth the adventure.
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