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Any particularly fabulous takes on Thanksgiving staples?

Grocery stores, recipes, cook books, CSAs, farmers' markets, organic, local, processed, corporate. It's a smorgabord!

What are you bringing to Thanksgiving dinner?

A six pack of Miller Lite
2
18%
My third wife/husband
0
No votes
My fat ass
9
82%
A Jell-O mold
0
No votes
 
Total votes : 11

Any particularly fabulous takes on Thanksgiving staples?

Postby princessmidwest » Tue Nov 18, 2003 7:27 pm

So I volunteered to cook all the fixings for Thanksgiving... anybody have any unusual/tasty takes on the classics?
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Postby cattyr » Wed Nov 19, 2003 9:21 am

This is not my own recipe obviously, but I lost mine...I think this is pretty close to the way I've done it before. It is for oyster-cornbread stuffing.

http://www.bluechef.com/recipe/stuffing.html

There are so many things you can do with mashed potatoes - cream cheese, chives, add cheese and bake for a short time after mashing...but I would probably offer plain as well for the purists. I once had lobster mashed potatoes at an all-appetizer restaurant in Charleston - to die for.

Acorn squash baked with apples and honey in the hollow of the squash is easy, pretty, and yummery, though I actually prefer Hubbard which has been mashed and then stirred with lots of butter, salt and pepper.

My folks have the Tassajara (sp?) Cookbook (not the Bread Book), which has a divine recipe for a currried pumpkin-mushroom soup. Super-easy - I made it all the time as a teenager.

Hope you have a great holiday! Let us know afterward.
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Postby Bellwether » Wed Nov 19, 2003 8:59 pm

My mother-in-law doubles the cinnamon and adds a teaspoon of allspice to the list of spices in the recipe on the label of Libby's pumpkin filling.

Mmmm.

My brother makes baked beans with two pounds of bacon, fried and crumbled, plus brown sugar and molasses, a little mustard and a dash of horseradish. Then he adds a few cans of Bush's baked, not sure which flavor. I'm ill watching him make them, but man, they taste good.

MmMm!

Mom makes her turkey in one of those Brown-In bags, puts quartered onions and stalks of celery in the bag outside the bird.

MMMMM!

:mrgreen:
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Postby snoqueen » Wed Nov 19, 2003 10:29 pm

Here's a cranberry sauce that's somethin' else:

1 pound fresh or frozen whole cranberries
1 cup water
1/2 cup molasses
1/2 cup honey
1/2 cup cider vinegar
1/4 teaspoon allspice
1/4 teaspoon cloves
salt to taste

Simmer cranberries in water until they pop and are soft.

Run through a blender. Add the remaining ingredients and simmer 20 minutes.
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Postby meowzamusic » Thu Nov 20, 2003 8:00 pm

Here's a delicious one for a garlic ancho chili turkey:

Handful of dried ancho chilis
bunch of garlic
slab o butter
salt and pepper
one turkey

Soak chilis in hot water until soft.
Remove stems and seeds and puree with garlic.
Add salt and pepper.
Mash with butter.
Wash turkey.
Slide fingers in between the skin and meat and stick mixture between skin and mean. Make sure you slather the breasts really good.....

Bake like a normal turkey.
For extra yumminess....stuff bird with a couple of chopped onions and more of the garlic ancho mixture.....mmmmmmmmm

These were some of the best leftovers that ever existed and you could make a whole different kind of turkey type dish that was already pre-spiced.
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Postby Paco » Fri Nov 21, 2003 8:38 am

Build a fort.

Make a little well with your pile of smashed potatoes. Fill it full of corn. Little plop of butter on top.

enjoy.

ps. Don't let the cranberries touch your potato fort, it will turn it red.
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Re:Thangsgiving

Postby Marge » Fri Nov 21, 2003 1:22 pm

I go to my parents' house for thanksgiving.
I bring the smokes and beer that will be consumed on the sly after mom and dad have gone to bed.
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Postby Galoot » Mon Nov 24, 2003 4:51 pm

Once again it appears I'll be cooking a frozen pizza for thanksgiving and hanging out at the house with the dogs.

That's ok, I got to enjoy the hash house harriers feast on Saturday--best Turkey I've ever had! :)
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Check out this bizarro but good-sounding recipe

Postby cattyr » Mon Dec 01, 2003 2:00 pm

Cranberry Salsa
by Jack, adapted from some Usenet recipe
Excellent. Let it all commune in the refrigerator for a couple/few days.
2 cups cranberries
1 clove garlic, minced
1 jalapeno, seeded and minced
4 tablespoons cilantro, minced
1 small onion, minced
1/3 cup freshly squeezed lime juice
1/2 cup sugar
salt
ground black pepper
Boil berries in 1 qt water for a minute. Drain well.
Combine garlic, jalapeno, scallions, cranberries in bowl. Mix by hand, squeezing some berries
to pulp. Add lime juice, sugar, salt, pepper.
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