[CFrance]

Originally Posted by missypie

Turkey, mashed potatoes, sweet potatoes, creamed onions, creamed spinach green beans , gravy, stuffing and for dessert apple pie with fresh Carvel ice cream and pumpkin pie. Is it lots of food, yes but we are many family members this year and everyone gave me their input.
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did you really mean cream spinach green beans, missypie? Because that sounds really good!

I put through the grinder: one diced granny smith apple, cored but not peeled, one diced whole orange, skin and all, one bag of fresh cranberries. Add a half to a cup of sugar depending on the tartness of everything, refrigerate. This is my husband's favorite. I don't like it, but he grew up with it.

Another one of their favorites was an apple/cranberry pie. Don't like that either.

I made something once that became a Thanksgiving tradition because our son loved it so much. It's a custard made from scratch, then fold in beaten egg whites and real whipped cream. Sounds simple, but it's very time-consuming bringing the custard to the right temp over simmering water without scrambling the egg yolks. Twenty minutes of constant stirring. And then cooling the whole thing. And all that folding.

It takes on a soufle- or mousse-like consistency. It's served with raspberry sauce made from frozen raspberries, sieved to remove the seeds, plus grand marnier and sugar. I do not enjoy making this dessert, but I do enjoy watching him chow down.

For Christmas we went to a good-quality beef tenderloin, 2-3 lbs, that's pan-seared and finished in a hot oven and served with a cabernet or bordelaise sauce. The whole thing takes an hour start to finish, which is a nice switch from the all-day turkey & stuffing meal. I don't eat red meat, but the family says it's delicious.

[tomwed]

Originally Posted by scrapple

A similar version that we do is to marinate the veggies overnight in a ziplock bag or two with about 1/4 c orange juice and 1/4 c Olive oil ( or leftover wine from dinner) a few crushed sprigs of rosemary or thyme or herb of choice. The trick is to roast as a single layer so they get coated well and carmalized. I love that dish!

When I make orange carrots, it tastes like orange carrots. If I add oj will all my veggies taste orange-y or does it just give it a little zest?. I'm shooting for many different flavors.

[jnieman]

Since we will be stuffed with turkey by Christmas day I am thinking of steaks or filet mignon and twice baked potatoes. I also make steamed cauliflower then I melt salted butter in a skillet until it sizzles then put in 2 cups of townhouse cracker crumbs (add more butter or crumbs as needed). I brown this being careful not to burn it. Then I serve the cauliflower with the crumbs over the top. Both my son and husband love this dish.

[tomwed]

Originally Posted by jnieman

Since we will be stuffed with turkey by Christmas day I am thinking of steaks or filet mignon and twice baked potatoes. I also make steamed cauliflower then I melt salted butter in a skillet until it sizzles then put in 2 cups of townhouse cracker crumbs (add more butter or crumbs as needed). I brown this being careful not to burn it. Then I serve the cauliflower with the crumbs over the top. Both my son and husband love this dish.

sounds good,,,especially the cauliflower

[DonH57]

I'm not cooking this year except for making some ricotta pies but I like making baked beans. I use molasses, brown sugars, syrup , bacon, onion, and some seasoning adding Makers Mark bourbon to put the smoke flavoring to it in the finish.

[Halibut]

My wife made these cauliflower tater tots this summer and I requested them again for Thursday. She also added some garlic to the recipe. Gobble, gobble, indeed!

[dbussone]

Originally Posted by Halibut

My wife made these cauliflower tater tots this summer and I requested them again for Thursday. She also added some garlic to the recipe. Gobble, gobble, indeed!

We are paleo fans. This is a recipe we'll have to try. Thanks.

[jblum315]

we always have Waldorf salad. Also creamed onions (frozen pearl onions in a light cream sauce). Also the cranberry-orange relish as well as the canned cranberry jelly.

[tomwed]

Originally Posted by jblum315

we always have Waldorf salad. Also creamed onions (frozen pearl onions in a light cream sauce). Also the cranberry-orange relish as well as the canned cranberry jelly.

I wonder what the story is behind creamed onions and Thanksgiving. That was the only time my mom made creamed onions. Maybe they were an expensive treat back in the day?

[Walter123]

Originally Posted by tomwed

I wonder what the story is behind creamed onions and Thanksgiving. That was the only time my mom made creamed onions. Maybe they were an expensive treat back in the day?

In NH they like to boil those little tiny onions. I tried it but didn't like them.

[Walter123]

Having a stuffing quandary. I make it outside the bird and it's usually a cornbread/sausage dressing. I want to try something "lighter" this year. Any suggestions.

[jnieman]

Originally Posted by Walter123

Having a stuffing quandary. I make it outside the bird and it's usually a cornbread/sausage dressing. I want to try something "lighter" this year. Any suggestions.

I make a sage stuffing. I melt butter in the skillet, chop up onion, diced mushrooms, diced celery, small amount of sage. Saute for a few minutes until done. I put in Pepperidge Farm stuffing mix and toss (I use plain or you can use the sage and onion if you want it packed full of flavor). Pour chicken broth over the top until the consistency is right. Can't tell you the exact measurements it's just in my head til it looks right. Bake it in the oven for about 25 minutes with foil on top.

[jnieman]

Originally Posted by gomoho

Judy we love to splurge on Christmas Day and buy an outstanding beef roast. Have tried several different cuts, but that has become our tradition.

That sounds good Pru.

[Walter123]

Originally Posted by jnieman

I make a sage stuffing. I melt butter in the skillet, chop up onion, diced mushrooms, diced celery, small amount of sage. Saute for a few minutes until done. I put in Pepperidge Farm stuffing mix and toss (I use plain or you can use the sage and onion if you want it packed full of flavor). Pour chicken broth over the top until the consistency is right. Can't tell you the exact measurements it's just in my head til it looks right. Bake it in the oven for about 25 minutes with foil on top.

Yum, that sounds good! Thanks.

[CFrance]

Originally Posted by Walter123

In NH they like to boil those little tiny onions. I tried it but didn't like them.

My MIL made those with cheese sauce she made somehow with Campbell's cheddar cheese soup. she used Birdseye frozen pearl onions. My BIL and I fought over them. I never could make them come out right on my own.