Turkey, ham, stuffing, potatoes, yams and veggies. Pumpkin pie for dessert.

[Edited 11/1/20 7:38am]

It really depends on what my plans are for Thanksgiving. In America, indoor gatherings that include people outside of your home are being discouraged. I REALLY want my cornbread dresssing that I only make for Thanksgiving but I can't make a whole pan for only two people to eat. I mean, I can eat a whole pan but will regret it a few days later.

I usually do the normal stuff. My grandma's stuffing, homemade cranberry conserve (this will up your cranberry sauce game by 100%), deviled eggs, potatoes, those yummy store-bought quick heat rolls.

This year I'm thinking about doing a turkey roulade. It's a boneless turkey breast, laid out. Then you put sauteed vegetables, herbs, whatever inside, roll it up, tie it together and roast it. When you cut into it, it's a pinwheel of goodness inside. Just to do something different.

I often try to cook things like dressing and potatoes early. I make cornbread then set it out in pieces to go stale for a few days (along with a loaf of white bread) to make the dressing. With dessert, we often buy something, but I may make a couple of sweet potato pies. I can't go over the holidays without a pecan pie.

TIP: If you're making a pie or sweet bread or cake, whenever something calls for vanilla extract (I make my own, by the way), add that much amaretto (a good one like Disaronno), or brandy or cognac. It's a little extra depth that no one will figure out.

Tuscan Turkey Roulade | Cranberry Conserve |

Here's the sweet potato pie recipe I use:

Sweet Potato Pie

Preheat oven 350ºF.

9” pie shell

2 large sweet potatoes

1 & 1/4 cup brown sugar, divided

1/2 teaspoon salt
1/4 cup butter

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup sour cream

3 whole extra large eggs

2 egg yolks

2 teaspoons vanilla extract

2 tablespoons amaretto liqueur (like Disaronno)

Pre-bake pie shell according to directions. Let totally cool. Add 1/4 brown sugar evenly across bottom of pie shell. Set aside.

Poke holes in the sweet potatoes with a fork to prevent the potato from rupturing. Cook in a microwave about 15 minutes (up to 20 if necessary), until they’re soft throughout. It’s best if you go in 5-minute increments, and flip the potatoes every time to prevent bottom side from getting soggy or overdone.

In a small sauce pan, add butter, cinnamon, and nutmeg. Heat over low flame just until butter is melted. Remove from heat and let cool. (This process lets the spices bloom in a fatty environment for better flavor.)

Once sweet potatoes are cooking, cut them in half lengthwise. Let them cool enough to handle. Scoop out the flesh and add to a food processor fitted with a steel blade. (Discard the skins.) Add remaining brown sugar, and salt. Process for about a minute until it’s smooth.

Pour the hot butter mixture into the food processor, as well as sour cream, all eggs, vanilla, and amaretto. Process about 30 seconds, scraping down sides as needed.

Pour mixture into pie shell, over the brown sugar. Bake for 35-40 minutes. The sides will be set, but the center will still jiggle a bit. Use a quick read thermometer and test for internal temperature of 165º F. Cool pie on a rack, at least 2 hours.

Note: Do not overtake the pie. If you bake it until it’s set in the center completely, the rest of the pie will crack. The center should still jiggle a bit when you gently shake the pie. It will continue to cook out of the oven, and set properly as it cools.

Think I will try that Turkey thing everbody seems to be doing

kpowers said:

Think I will try that Turkey thing everbody seems to be doing

https://www.youtube.com/w...VZ6S0SDZQM

onlyforaminute said:

This will work. Up until 5 years ago I would do something different every year, salmon, duck, clam bake, so on and so forth. Then everyone in my house fell in love with brined turkey I fixed one year, been having it every since but I am getting bored again. You are about you dressing like my Aunt was except she'd start in October then freeze it but it had to be stale to make good dressing.

I really enjoy duck. It's richer because it's all dark meat, and more fatty. But, in smaller amounts, it's a good option.

And for those that think a brine is hard. It's not. It's basically salt water. I brine whole chickens or chicken pieces all the time before I roast them. I poke a lot of holes in the meat (I have a tenderizer with spikes on it), then let it sit in a vat of water and salt (I do about 1/2 cup per gallon of water) for about 2 hours at most, maybe 3. A turkey would be a bit longer. That's it, though. Of course with turkey, some aromatics like a cut orange and onion inside isn't bad. Butter under the skin is good, too. But a brine is easy. Also, for those that want it super crispy. Brine it about two days ahead. Pat it dry as you can with paper towels, then set it in the fridge, uncovered, for 24 hours. That cool air moving around will dry the skin a bit and give you a crispier crust. The brine adds flavor on the inside, but you gotta do wet first, then dry, then roast it.

I think it goes without saying that the important herbs with a turkey or pork are sage leaves, fresh rosemary, a little oregano (dry is less potent than fresh), parsley, and some thyme. Keeps it on that tuscan earthy side.

There's no real need to brine a duck. It has more than enough flavor, but some herbs in the cavity wouldn't hurt.

WhisperingDandelions said:

kpowers said:

Think I will try that Turkey thing everbody seems to be doing

https://www.youtube.com/w...VZ6S0SDZQM

Yeah that's why I will do Turkey this year

Whatever is served. I'm always a guest, never host.

Turkey, stuffing, mashed potatoes and gravy, green beans and mushrooms, and pumpin pie.

Covid.

Dalia11 said:

2freaky4church1 said:

Covid.