I am really needing some fresh new ideas for Thanksgiving dinner this year. I thought why not ask my org friends and see if any of you have good ideas for Thanksgiving.

So if you have an awesome recipe please share....

Thanks in advance

This is the most awesomest stuffing ever. I love it so much, I sometimes just make it for lunch. (It has protein and veggies - so it's really a complete meal.)

If you can't find crawfish, shrimp works perfectly...

http://www.epicurious.com/recipes/food/views/Bread-Stuffing-with-Crawfish-Bacon-and-Collard-Greens-236497

here is a classic! doesn't this just scream yummy??????

XxAxX said:

here is a classic! doesn't this just scream yummy??????

is that for everyone to share?

BlackAdder7 said:

XxAxX said:

here is a classic! doesn't this just scream yummy??????

is that for everyone to share?

of COURSE it is! please dig right in!

Thanks guys

Hi Moni!

Like what kinda recipes are you looking for? A new spin on traditional faves or something all together different?

I normally cook up a storm but not this year with all the packing.

We're ordering in.

Hopefully by Christmas I will be situated enough to cook in the new kitchen.

Brine your turkey so it will come out tender and juicy

Thanksgiving Turkey Brine

The Ingredients and Method for Brining a Tasty Turkey

Or snatch up one of the thr turkey brine recipes from Williams Sonoma

Roasted Turkey with Brown Sugar Brine

Wine Pairing

This recipe pairs well with juicy, medium-bodied red wines from our Wine Club.

TotalANXiousNESS said:

Hi Moni!

Like what kinda recipes are you looking for? A new spin on traditional faves or something all together different?

I am just looking for something different...seems like we have the same old thing each year.

johnart said:

I normally cook up a storm but not this year with all the packing.

We're ordering in.

Hopefully by Christmas I will be situated enough to cook in the new kitchen.

But what a wonderful reason to not be cooking...so much to be thankful for.

MoniGram said:

johnart said:

I normally cook up a storm but not this year with all the packing.

We're ordering in.

Hopefully by Christmas I will be situated enough to cook in the new kitchen.

But what a wonderful reason to not be cooking...so much to be thankful for.

ABSOLUTELY!

I was saying the very same thing to Ron yesterday.

We have a LOT to be thankful for this year.

whoopsie. double post.

[Edited 11/18/10 10:12am]

This year is the first time I will celebrate Thanksgiving with my fiancé and we will invite his family. Besides my brined turkey, I won't try anything new and exciting rather than stick to old standbys in my repetoire. It's already a new experience for them where I have to break down the cultural background to the holiday, and I don't want to overdo it with the 4 star Michelin style meals I'm prone to do Besides, his mom is 80 and she has a weak stomach, and I don't want to stress myself out rather than make a simple meal prepared with love . I see myself havng some traditional sides (some from the north, some from the south), starting with my apple sausage cornbread stuffing

Sweet Potatoes

Buttery Green Beans w/ Crispy Shallots

herb roasted onions ( but drizzled with parsley pesto)

In North Germany, we have a wild form of Cranberry that is much smaller than the American style. It's called Preiselbeere, or rather Ligonberry, and it's very popular in fruit sauces used for wild meats and Swedish style meatballs.

As for dessert, that's still up in the air; anybody got any suggestions?

Sunset Magazine has a good spread for a southwest style Thanksgiving

Southwest Thanksgiving me...Sunset.com

Lisa Romerein

A Southwest Thanksgiving

All the traditional favorites with a spicy, Southwest flair. You'll love the Cornbread-Chorizo Dressing and Chipotle-Corn Mashed Potatoes.

Menu:

• Guajillo-Tamarind Turkey
• Spicy Pecans
• Cornbread-Chorizo Dressing
• Roasted Poblano Gravy
• Chipotle-Corn Mashed Potatoes
• Cauliflower Gratin with Queso Cotija
• Garlic Green Beans with Manchego
• Chile-spiced Sweet Potato Tamales
• Ancho Chile Pumpkin Pie

XxAxX said:

BlackAdder7 said:

is that for everyone to share?

of COURSE it is! please dig right in!

But Tofurkey is vegetarian. It's only tofu.

We're still working on a non traditional list ~ get's boring doing the same ole same ole each yr so we often mix it up ... our 22nd wedding anni is the next day so it's ALWAYS a celebration more than just T-day to us

Instead of sweet potato pie, I do a sweet potato cheesecake. My in-laws request it every t-day. I don't even know if it tastes good anymore, I make it so much. But everyone that has it loves it.

KatSkrizzle said:

Instead of sweet potato pie, I do a sweet potato cheesecake. My in-laws request it every t-day. I don't even know if it tastes good anymore, I make it so much. But everyone that has it loves it.

Now that sounds really interesting.....

Ottensen said:

Sunset Magazine has a good spread for a southwest style Thanksgiving

Southwest Thanksgiving me...Sunset.com

Lisa Romerein

A Southwest Thanksgiving

All the traditional favorites with a spicy, Southwest flair. You'll love the Cornbread-Chorizo Dressing and Chipotle-Corn Mashed Potatoes.

Menu:

• Guajillo-Tamarind Turkey
• Spicy Pecans
• Cornbread-Chorizo Dressing
• Roasted Poblano Gravy
• Chipotle-Corn Mashed Potatoes
• Cauliflower Gratin with Queso Cotija
• Garlic Green Beans with Manchego
• Chile-spiced Sweet Potato Tamales
• Ancho Chile Pumpkin Pie

The chorizo dressing

MoniGram said:

KatSkrizzle said:

Instead of sweet potato pie, I do a sweet potato cheesecake. My in-laws request it every t-day. I don't even know if it tastes good anymore, I make it so much. But everyone that has it loves it.

Now that sounds really interesting.....

I'm gonna try a new twist with this Emeril Recipe:

http://www.foodnetwork.co...index.html

There's always a standard too:

http://www.dianaskitchen....tpotat.htm

KatSkrizzle said:

MoniGram said:

Now that sounds really interesting.....

I'm gonna try a new twist with this Emeril Recipe:

http://www.foodnetwork.co...index.html

There's always a standard too:

http://www.dianaskitchen....tpotat.htm

I am going to have to try this

MoniGram said:

KatSkrizzle said:

I'm gonna try a new twist with this Emeril Recipe:

http://www.foodnetwork.co...index.html

There's always a standard too:

http://www.dianaskitchen....tpotat.htm

I am going to have to try this

It made him stick around, it must be good! I can't get rid of him!

XxAxX said:

here is a classic! doesn't this just scream yummy??????

Tofurky is actually much better than it has any right to be. However, the great thing about Thanksgiving and Christmas holidays is that you can prepare pretty much everything (other than, like, a ham, turkey or roast) vegetarian style. Especially if the vegetarians in question aren't opposed to eating butter and other dairy products. I've actually used the holidays as an example for people who are frustrated with having to make vegitarian dishes at other times of the year. Potatoes (sweet and regular, mashed or baked), greens (seperate from vegetables because I love them so much ), stuffing, endless vegetable dishes (steamed, baked, braised, grilled, caserole, etc), breads, relishes, deserts - all of those are often veggie style around the holidays and nobody questions it. I loooove the holiday season.

Here's my own recipe for a great Thanksgiving dessert.

Huey's awesome apple cumb cheesecake

Cheesecake filling:

4 8-oz packages Kraft Philadelphia brand cream cheese, brought to room temperature

5 large eggs (separated into yolks and whites)

1/4 cup all-purpose flour

1-1/2 cups granulated sugar

1 tablespoon vanilla extract

1-1/2 tablespoons concentrated lemon juice

1/4 cup heavy cream

1 teaspoon cinnamon

Outer cookie crust:

1 cup all-purpose flour

1 stick (8 tbsps) unsalted butter

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Apple filling and topping:

1 extra large or 2 medium Granny Smith apples, peeled and chopped

1/2 cup granulated sugar

1/3 cup water

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

1 tablespoon unsalted butter

1 to 2 tablesppons corn starch

Crispy crumb topping:

1 cup all-purpose flour

1/2 cup brown sugar

1 stick (8 tbsps) unsalted butter

Prepare the cookie crust first. In a small to medium size mixing bowl, slice butter into small bits with a slicer or fork and mix in flour and sugar until granular in nature. Beat in one large egg and mix until blended in. Then add one teaspoon vanilla extract and mix in until dough is ready to be formed into one large flat cookie. Set aside, preferrably in the refrigerator until ready for baking.

In a large mixing bowl, combine cream cheese, sugar, and flour and mix in until all are blended into a soft consistency. Add egg yolks one at a time until all are incorporated into the mixture. Then add lemon juice and vanilla extract and mix until well incorporated, followed by the teaspoon of cinnamon and heavy cream. In a separate bowl, whip the egg whites until they make soft peaks. Slowly fold the whipped egg whites into the cream cheese mixture until fully blended in.

Preheat oven to 450 degrees. Cut about 1/3rd of cookie crust and roll out until it fits the bottom of a springboard pan. Place into the oven and bake for about ten minutes or until the crust turns golden brown but just barely. Pull out of oven and let cool for about five minutes. Then attach the sides of the springform pan to the bottom with the crust on it. Roll out the remaining 2/3rds uncooked cookie crust and line the sides of the pan until it reaches the top while pressing the bottom into the cooked crust. Fill the pan with the prepared crust with the cream cheese mixture and place into the center rack of the oven. Bake at 450 degrees for about 15 iminutes but do not open the oven. After 15 minutes, adjust the temperature to 200 degrees and bake for an additional 45 minutes until the top is golden brown on the edges. Let cool for about an hour.

Prepare the apple filling. Peel and core the Granny Smith apples and slice into small chunks. In a medium saucepan, combine the sliced apples, water, sugar, cinnamon, nutmeg, and cloves and bring to boiling, stirring frequently. In a small cup, mix corn starch with cold water and dissolve into a white liquid. Slowly pour corn starch liquid into hot apple mixutre and stir constantly for about two minutes until the sauce thickens into a fairly thick paste. Turn off heat and mix in one tablesoon of butter until melted in and incorporated into mixture.

Reheat oven to about 350 degrees. In a small mixing bowl, combine flour, brown sugar, and sliced butter and mix until it reaches a granular consistency. Place the granulated flour mixture on a cookie sheet and spread evenly. Place the cookie sheet into the oven and cook for about ten minutes until crust is golden brown. Remove from oven and let cool for about five minutes. Then chop the baked cookie mixture into small crumbs. Spoon the apple filling onto the top of the cheesecake and sprinkle the crumb mixture on top of the apple filling until evenly covered. Place the cheesecake into the referigerator and let chill for at least 3 hours or longer until ready to serve.

[Edited 11/18/10 19:36pm]

That cheesecake just made my day.

Cerebus said:

XxAxX said:

here is a classic! doesn't this just scream yummy??????

Tofurky is actually much better than it has any right to be. However, the great thing about Thanksgiving and Christmas holidays is that you can prepare pretty much everything (other than, like, a ham, turkey or roast) vegetarian style. Especially if the vegetarians in question aren't opposed to eating butter and other dairy products. I've actually used the holidays as an example for people who are frustrated with having to make vegitarian dishes at other times of the year. Potatoes (sweet and regular, mashed or baked), greens (seperate from vegetables because I love them so much ), stuffing, endless vegetable dishes (steamed, baked, braised, grilled, caserole, etc), breads, relishes, deserts - all of those are often veggie style around the holidays and nobody questions it. I loooove the holiday season.

I actually love tofu and always wanted to try it when I lived at home in the States. if I ever visit during the holidays again, I'll persuade my sis to try one since her husband is vegetarian.

Some great ideas on this thread I'm getting hungry now!

728huey said:

Here's my own recipe for a great Thanksgiving dessert.

Huey's awesome apple cumb cheesecake

Cheesecake filling:

4 8-oz packages Kraft Philadelphia brand cream cheese, brought to room temperature

5 large eggs (separated into yolks and whites)

1/4 cup all-purpose flour

1-1/2 cups granulated sugar

1 tablespoon vanilla extract

1-1/2 tablespoons concentrated lemon juice

1/4 cup heavy cream

1 teaspoon cinnamon

Outer cookie crust:

1 cup all-purpose flour

1 stick (8 tbsps) unsalted butter

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Apple filling and topping:

1 extra large or 2 medium Granny Smith apples, peeled and chopped

1/2 cup granulated sugar

1/3 cup water

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

1 tablespoon unsalted butter

1 to 2 tablesppons corn starch

Crispy crumb topping:

1 cup all-purpose flour

1/2 cup brown sugar

1 stick (8 tbsps) unsalted butter

Prepare the cookie crust first. In a small to medium size mixing bowl, slice butter into small bits with a slicer or fork and mix in flour and sugar until granular in nature. Beat in one large egg and mix until blended in. Then add one teaspoon vanilla extract and mix in until dough is ready to be formed into one large flat cookie. Set aside, preferrably in the refrigerator until ready for baking.

In a large mixing bowl, combine cream cheese, sugar, and flour and mix in until all are blended into a soft consistency. Add egg yolks one at a time until all are incorporated into the mixture. Then add lemon juice and vanilla extract and mix until well incorporated, followed by the teaspoon of cinnamon and heavy cream. In a separate bowl, whip the egg whites until they make soft peaks. Slowly fold the whipped egg whites into the cream cheese mixture until fully blended in.

Preheat oven to 450 degrees. Cut about 1/3rd of cookie crust and roll out until it fits the bottom of a springboard pan. Place into the oven and bake for about ten minutes or until the crust turns golden brown but just barely. Pull out of oven and let cool for about five minutes. Then attach the sides of the springform pan to the bottom with the crust on it. Roll out the remaining 2/3rds uncooked cookie crust and line the sides of the pan until it reaches the top while pressing the bottom into the cooked crust. Fill the pan with the prepared crust with the cream cheese mixture and place into the center rack of the oven. Bake at 450 degrees for about 15 iminutes but do not open the oven. After 15 minutes, adjust the temperature to 200 degrees and bake for an additional 45 minutes until the top is golden brown on the edges. Let cool for about an hour.

Prepare the apple filling. Peel and core the Granny Smith apples and slice into small chunks. In a medium saucepan, combine the sliced apples, water, sugar, cinnamon, nutmeg, and cloves and bring to boiling, stirring frequently. In a small cup, mix corn starch with cold water and dissolve into a white liquid. Slowly pour corn starch liquid into hot apple mixutre and stir constantly for about two minutes until the sauce thickens into a fairly thick paste. Turn off heat and mix in one tablesoon of butter until melted in and incorporated into mixture.

Reheat oven to about 350 degrees. In a small mixing bowl, combine flour, brown sugar, and sliced butter and mix until it reaches a granular consistency. Place the granulated flour mixture on a cookie sheet and spread evenly. Place the cookie sheet into the oven and cook for about ten minutes until crust is golden brown. Remove from oven and let cool for about five minutes. Then chop the baked cookie mixture into small crumbs. Spoon the apple filling onto the top of the cheesecake and sprinkle the crumb mixture on top of the apple filling until evenly covered. Place the cheesecake into the referigerator and let chill for at least 3 hours or longer until ready to serve.

[Edited 11/18/10 19:36pm]

OMG that looks super yummy!!!!