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Thanksgiving, 2024

Thanksgiving, 2024
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  • Thanksgiving, 2024

    Post #1 - November 1st, 2024, 7:02 am
    Post #1 - November 1st, 2024, 7:02 am Post #1 - November 1st, 2024, 7:02 am
    Hi,

    There are plenty of Thanksgiving threads to consult on this board.

    My preparations have begun by defrosting a ham to make room for a turkey. Some of this ham will likely make its way into the bird's stuffing.

    I feel like an influencer, Butterball now offers a turkey that goes into the oven fresh from the freezer. It is missing the neck and giblets, but for many that will not be an issue.

    I have friends who work the Butterball hotline. For some time I have bored them with my fresh-from-the-freezer turkey experiences. They have always assured me it is not as good as defrosted. I guess I would only know with a side-by-side comparison.

    I already plan a raspberry pie for one of the desserts. I froze a quart of raspberries that were especially good tasting. I already have my Dickinson squash, which is the Libby's pumpkin filling, due to a gift of a 14-pound mini recently. Dickinson's can grow up to 40-pounds, so 14 is indeed a mini.

    Already making cranberry sauce since they have hit the market.

    Can Thanksgiving be any later this month?

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #2 - November 1st, 2024, 1:44 pm
    Post #2 - November 1st, 2024, 1:44 pm Post #2 - November 1st, 2024, 1:44 pm
    I am awaiting the pickup day for my turkey from Old Glory Farm in Elkhorn, Wisconsin.
    As of today they have 187 turkeys remaining.
    They are processed the day before pickup.
    We have been buying their turkeys for at least 5 years and they are uniformly excellent.
    http://www.oldgloryfarmwisconsin.com/
    -Richard
  • Post #3 - November 1st, 2024, 3:48 pm
    Post #3 - November 1st, 2024, 3:48 pm Post #3 - November 1st, 2024, 3:48 pm
    I am all set. Already bought a ticket to fly to London and have Thanksgiving with my daughter and help her cook.
  • Post #4 - November 4th, 2024, 10:13 am
    Post #4 - November 4th, 2024, 10:13 am Post #4 - November 4th, 2024, 10:13 am
    budrichard wrote:I am awaiting the pickup day for my turkey from Old Glory Farm in Elkhorn, Wisconsin.
    As of today they have 187 turkeys remaining.
    They are processed the day before pickup.
    We have been buying their turkeys for at least 5 years and they are uniformly excellent.
    http://www.oldgloryfarmwisconsin.com/
    -Richard

    Website continues to say 187 available @ 5.49/lb. Richard, are these pasture raised turkeys the typical lots-of-white-meat mild flavored turkeys? Thinking about something to sub for the Hoka we've had in the distant past.
  • Post #5 - November 4th, 2024, 12:30 pm
    Post #5 - November 4th, 2024, 12:30 pm Post #5 - November 4th, 2024, 12:30 pm
    tjr wrote:
    budrichard wrote:I am awaiting the pickup day for my turkey from Old Glory Farm in Elkhorn, Wisconsin.
    As of today they have 187 turkeys remaining.
    They are processed the day before pickup.
    We have been buying their turkeys for at least 5 years and they are uniformly excellent.
    http://www.oldgloryfarmwisconsin.com/
    -Richard

    Website continues to say 187 available @ 5.49/lb. Richard, are these pasture raised turkeys the typical lots-of-white-meat mild flavored turkeys? Thinking about something to sub for the Hoka we've had in the distant past.


    I’m getting a Yordy (https://www.yordyturkey.com/) bird from Joseph’s Finest Meats—this is who they sourced to replace Hoka and last year’s was delicious! The smallest Yordy birds are around 17-18lbs. They’ll also be selling smaller birds from Ferndale Farms out of MN.

    And Harvesttime is selling Slagel turkeys this year (they also sold Ferndale Farms last year).
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #6 - November 4th, 2024, 1:11 pm
    Post #6 - November 4th, 2024, 1:11 pm Post #6 - November 4th, 2024, 1:11 pm
    I'm team cooking with my brother this year. I'm getting a spatchcocked #14ish bird from Harrison's and will report back.

    I'm making a cornbread dressing, and not sure what all the other sides will be ... guessing mashed potatoes, roasted sweet potatoes, green veg. and a pasta dish for my cousins who hate turkey.

    I told my mom that if she wants the Jell-O with the orange sections and cranberry sauce she needs to make it herself - my brother and I can't stand the stuff.

    Giovanna
    =o=o=o=o=o=o=o=o=o=o=o=

    "Enjoy every sandwich."

    -Warren Zevon
  • Post #7 - November 4th, 2024, 1:53 pm
    Post #7 - November 4th, 2024, 1:53 pm Post #7 - November 4th, 2024, 1:53 pm
    “ Website continues to say 187 available @ 5.49/lb. Richard, are these pasture raised turkeys the typical lots-of-white-meat mild flavored turkeys? Thinking about something to sub for the Hoka we've had in the distant past.”

    Yes! Pastured raised, excellent white meat, processed the day before you pick one up.
    My previous grower suffered too many losses and thefts and he gave up.
    We been friends for over 40 years and he just doesn’t want the aggravation anymore. He does eggs all year round and meat chickens twice year now.
    We use the laying hens for stew with dumplings. These old hens impart a flavor to the dish.

    The Old Glory people are real nice!

    richard
  • Post #8 - November 18th, 2024, 7:27 pm
    Post #8 - November 18th, 2024, 7:27 pm Post #8 - November 18th, 2024, 7:27 pm
    anyone trying anything wildly new this year? i watched ina garten make a tuscan turkey roulade and almost went for it, and the nyt proposal of fried chicken was also appealing - but we're very wedded to stuffing inside the bird (both crop and cavity), so i ordered a normal slagel. pretty much classics for us again this year: brandied cranberries, james beard oyster dressing in crop and his tarragon in cavity, another stuffing on the side (alison roman celery), mashed yukons with sour cream, savory corn pudding, sweet potato muffins, green beans, relish tray, pumpkin chiffon pie, and derby pie. might make some fantail muffins too.
  • Post #9 - November 18th, 2024, 7:41 pm
    Post #9 - November 18th, 2024, 7:41 pm Post #9 - November 18th, 2024, 7:41 pm
    annak wrote:anyone trying anything wildly new this year? i watched ina garten make a tuscan turkey roulade and almost went for it, and the nyt proposal of fried chicken was also appealing - but we're very wedded to stuffing inside the bird (both crop and cavity), so i ordered a normal slagel. pretty much classics for us again this year: brandied cranberries, james beard oyster dressing in crop and his tarragon in cavity, another stuffing on the side (alison roman celery), mashed yukons with sour cream, savory corn pudding, sweet potato muffins, green beans, relish tray, pumpkin chiffon pie, and derby pie. might make some fantail muffins too.

    This sounds awesome! For us home cooks, Thanksgiving is pretty much our Super Bowl and I always delight in the big game. It looks like you're going to have a blast with that menu.

    Sadly, it looks like I'll be on the bench this Thanksgiving. Our normal plans got blown up (mainly due to some sad stuff that happened with my sister's in-laws) and our group more or less disbanded for this year. So, I may make some of our traditional items for a small, after-the-fact, immediate-family-only meal but I just can't justify cooking a ton of dishes for such a small group. As for the big meal itself, it looks like we may be going out -- :shock: -- which is not wonderful, imo! :cry:

    =R=
    Same planet, different world
  • Post #10 - November 18th, 2024, 9:40 pm
    Post #10 - November 18th, 2024, 9:40 pm Post #10 - November 18th, 2024, 9:40 pm
    Berkot's Foods has Rosebud Farms fresh turkeys for 99¢/lb, order for delivery Nov 23-28. That seems like a great price if Rosebud is anything special, same as frozen Butterball at many stores. Anybody tried a Rosebud? Another retailer calls it "Chicago's Premium Traditional Turkey" and sells it for much more.
  • Post #11 - November 19th, 2024, 10:23 pm
    Post #11 - November 19th, 2024, 10:23 pm Post #11 - November 19th, 2024, 10:23 pm
    This year we are trying something new by taking our Thanksgiving on the road. One of the kids moved out of state this year and we've decided to take the family and the meal to him.

    I've pared our menu back to everyone's favorite dishes and decided to make Turkey meatballs instead of roasting a bird. I think the air bnb will have enough chairs and room around the table, but we will see!

    Hopefully all the adventures will be the fun kind - time will tell.

    - zorkmead
  • Post #12 - November 19th, 2024, 10:29 pm
    Post #12 - November 19th, 2024, 10:29 pm Post #12 - November 19th, 2024, 10:29 pm
    ronnie_suburban wrote:Sadly, it looks like I'll be on the bench this Thanksgiving. Our normal plans got blown up (mainly due to some sad stuff that happened with my sister's in-laws) and our group more or less disbanded for this year. So, I may make some of our traditional items for a small, after-the-fact, immediate-family-only meal but I just can't justify cooking a ton of dishes for such a small group. As for the big meal itself, it looks like we may be going out -- :shock: -- which is not wonderful, imo! :cry:

    =R=


    Sorry to hear this - I hope you get to cook something special and fun for the holiday (and delicious).

    - zorkmead
  • Post #13 - November 19th, 2024, 11:36 pm
    Post #13 - November 19th, 2024, 11:36 pm Post #13 - November 19th, 2024, 11:36 pm
    zorkmead wrote:
    ronnie_suburban wrote:Sadly, it looks like I'll be on the bench this Thanksgiving. Our normal plans got blown up (mainly due to some sad stuff that happened with my sister's in-laws) and our group more or less disbanded for this year. So, I may make some of our traditional items for a small, after-the-fact, immediate-family-only meal but I just can't justify cooking a ton of dishes for such a small group. As for the big meal itself, it looks like we may be going out -- :shock: -- which is not wonderful, imo! :cry:

    =R=


    Sorry to hear this - I hope you get to cook something special and fun for the holiday (and delicious).

    - zorkmead

    Thanks. It'll be fine. We'll still be getting together, which is what matters most. Sounds you have something very fun planned. I hope you have a great time!

    =R=
    Same planet, different world
  • Post #14 - November 20th, 2024, 11:46 pm
    Post #14 - November 20th, 2024, 11:46 pm Post #14 - November 20th, 2024, 11:46 pm
    zorkmead wrote:This year we are trying something new by taking our Thanksgiving on the road.
    I tried this a couple years ago, going to the independent living facility. Pre-carved turkey, gravy, stuffing all reheated just fine. Reheated mashed potatoes were less successful but OK. I cut back the veg side dishes to just some microwave-in-bag green beans and a salad. And pie's still pie wherever.

    The meatballs sound fun, and easier to eat if you wind up using paper plates and plastic silverware.
  • Post #15 - November 21st, 2024, 10:25 am
    Post #15 - November 21st, 2024, 10:25 am Post #15 - November 21st, 2024, 10:25 am
    “ anyone trying anything wildly new this year?”

    Not new for us but a roulade type.
    For the past few years we have been going to my daughters for Thanksgiving.
    Since that leaves me with a whole turkey we can’t eat on one serving, I decided to breakdown the turkey, freeze most of it for future use.
    Steps are as follows.
    1. Remove each leg/thigh with skin, freeze for future use.
    2. Remove each wing, freeze which usually goes into a Cajan dish.
    3. Remove the rest of the skin as much as possible in one piece.
    4. Remove the breast in two pieces.
    5. Remove Oysters and other bits for stir fry.
    6. Carcass is broken down into a large stock pot for stock which is then frozen.
    7. Some of the giblets are used for gravy of which my wife is know as the ‘Gravy Queen’, sung to the ABBA tune.
    Part or whole breast, depending on the size is butterflied and pounded for a roll.
    A traditional Thyme/sage/white pepper, cubed bread, turkey stock is made and then the pounded breast is rolled around the stuffing and the skin is arranged and tied for a rolled roast. A herb mixture is applied over olive oil ala Pepin.
    We typically have that on Saturday after Thanksgiving with my daughter.
    Initially the other family members objected and wanted the experience of a whole turkey but I prevailed and they found that they really like the presentation.
    Each year I keep scaling back the size of the turkey and this year it will be around 17#’s.
    A quick note about breaking down a turkey.
    The turkey goes into my Manor House sink and I let gravity help with the breakdown.
    A sharp boning knife is required and makes quick work of the process. the knife should be so sharp that it easily penetrates the skin.
    Hold up a wing so that the carcass remains below and the joint is stretched and slice until you penetrate the joint. Gravity will greatly assist in removal. Don’t lift the turkey so that it is fully suspended. Do the same with the leg/thigh combo.
    Carefully remove the skin in a whole piece.
    I have a heavy duty Wusthof poultry shears and while it can cut ribs and thinner bones, the main central bones are very heavy and require a cleaver.
    Save the wishbone of course.
    Butterfly and pound as much of a breast as you want for a roll.
    Assemble and tie.
    -Richard
  • Post #16 - November 21st, 2024, 1:32 pm
    Post #16 - November 21st, 2024, 1:32 pm Post #16 - November 21st, 2024, 1:32 pm
    tjr wrote:I cut back the veg side dishes to just some microwave-in-bag green beans and a salad.


    For some reason I hadn't thought of microwaved veggies - thanks for weighing in! We're planning on green salad and I hadn't decided what to do about another vegetable.

    I have a cranberry sauce question for people who make their own. I have about 1 cup of liquid from poaching pears (basically reduced wine and sugar) - I'm thinking about using it to make cranberry sauce. Anyone have a guess on the liquid to fruit ratio? I'm seeing 1 cup sugar + 1 cup water for 12 oz cranberries. Maybe thin my poaching liquid out a little and use it for about 12 oz cranberries? Thoughts?

    - zorkmead
  • Post #17 - November 21st, 2024, 4:05 pm
    Post #17 - November 21st, 2024, 4:05 pm Post #17 - November 21st, 2024, 4:05 pm
    zorkmead wrote:
    tjr wrote:
    I have a cranberry sauce question for people who make their own. I have about 1 cup of liquid from poaching pears (basically reduced wine and sugar) - I'm thinking about using it to make cranberry sauce. Anyone have a guess on the liquid to fruit ratio? I'm seeing 1 cup sugar + 1 cup water for 12 oz cranberries. Maybe thin my poaching liquid out a little and use it for about 12 oz cranberries? Thoughts?

    - zorkmead


    i make my own and don't use any liquid. i use 1 lb of cranberries and 3/4 c sugar and simmer (or roast covered) till they pop, then after they've cooled i stir in brandy, orange zest, whatever you like. this results in a relish-y sauce. i just watched alison roman do hers similarly, with the addition of a little citrus juice, but nothing like a cup. i would think you'd end up very watery!
  • Post #18 - November 21st, 2024, 5:35 pm
    Post #18 - November 21st, 2024, 5:35 pm Post #18 - November 21st, 2024, 5:35 pm
    annak wrote:
    zorkmead wrote:
    tjr wrote:
    I have a cranberry sauce question for people who make their own. I have about 1 cup of liquid from poaching pears (basically reduced wine and sugar) - I'm thinking about using it to make cranberry sauce. Anyone have a guess on the liquid to fruit ratio? I'm seeing 1 cup sugar + 1 cup water for 12 oz cranberries. Maybe thin my poaching liquid out a little and use it for about 12 oz cranberries? Thoughts?

    - zorkmead


    i make my own and don't use any liquid. i use 1 lb of cranberries and 3/4 c sugar and simmer (or roast covered) till they pop, then after they've cooled i stir in brandy, orange zest, whatever you like. this results in a relish-y sauce. i just watched alison roman do hers similarly, with the addition of a little citrus juice, but nothing like a cup. i would think you'd end up very watery!


    Depends how long you cook them down but if you don’t use some liquid, wouldn’t they burn? And I definitely wouldn’t use something as strong as brandy without cooking out the alcohol but I guess to each their own.

    If I’m making the cooked sauce, I usually start with about 1/3 cup red wine & 1/3 cup of OJ (blood orange if I have it) and 1/2 cup of sugar then see how it goes. I also love the uncooked version which is just buzzing up an apple, an orange (everything but the seeds) and a bag of cranberries with sugar (a cup I think) and cinnamon to taste.
    Last edited by boudreaulicious on November 21st, 2024, 9:41 pm, edited 1 time in total.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #19 - November 21st, 2024, 7:05 pm
    Post #19 - November 21st, 2024, 7:05 pm Post #19 - November 21st, 2024, 7:05 pm
    annak wrote:... but nothing like a cup. i would think you'd end up very watery!

    Not really, because the intense boiling evaporates a lot of water.

    I have baked cranberries with folded in marmalade and walnuts. It was delicious.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #20 - November 22nd, 2024, 9:41 am
    Post #20 - November 22nd, 2024, 9:41 am Post #20 - November 22nd, 2024, 9:41 am
    Thanks for the ideas everyone - I'll give a cooked sauce a try on Saturday and see how it goes (I usually make an uncooked version like boudreaulicious described).

    - zorkmead
  • Post #21 - November 22nd, 2024, 2:52 pm
    Post #21 - November 22nd, 2024, 2:52 pm Post #21 - November 22nd, 2024, 2:52 pm
    Nothing too exciting here, but...

    - For us "conventional" turkey buffoons, does anyone have any opinion on Butterball vs Jennie-o? It seems that Butterball is the more expensive product for some reason.

    - I'm doing a 20lb standard oven, and a 12lb spatchcock on the pellet grill (a first!) this year.

    - Making pie crusts this year for the first time. I currently own lard!

    - Making "S'mores Bars," I think it'll wow the fam. We're simple folk.

    -Also looking for something new and funky to make with wild blueberries, cardamom, and lemon. The blueberry crop was nutso this year. I can't make a pie with these. It'll just be too sweet. Maybe a crumble, or a cobbler. I bought a lemon box cake mix that I'll throw a good handful of these berries, and a sprinkling of cardamom into at the very least.
    We cannot be friends if you do not know the difference between Mayo and Miracle Whip.
    Pronoun: That fool over there
    Identifies as: A human that doesn't need to "identify as" something to try to somehow be interesting.
  • Post #22 - November 22nd, 2024, 3:12 pm
    Post #22 - November 22nd, 2024, 3:12 pm Post #22 - November 22nd, 2024, 3:12 pm
    seebee wrote:Nothing too exciting here, but...

    - For us "conventional" turkey buffoons, does anyone have any opinion on Butterball vs Jennie-o? It seems that Butterball is the more expensive product for some reason.

    Butterball does offer the Turkey Hot Line, though anybody can call with their queries. The hot line is in the western suburbs. I know quite a few who work there during the turkey season of Thanksgiving to Christmas. It must be good money, because the caliber of people eager to work the season is outstanding.

    I tend the buy the Jennie-o with few problems. Sometimes it comes with a frozen block of turkey broth (or whatever it is) and sometimes not. I keep a quart of the broth from the year before, then I can use the neck and giblets when making broth after dinner.

    One of the few times I made a Butterball for Thanksgiving, a guest informed everyone the turkey was dry. (Mind bubble: "Thank you for sharing your thoughts, please tell us more!)

    Overall I can work with either, though I am seduced by the low, low price.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #23 - November 22nd, 2024, 6:44 pm
    Post #23 - November 22nd, 2024, 6:44 pm Post #23 - November 22nd, 2024, 6:44 pm
    For the first time in several years, I am not hosting. The only thing I am responsible for is the green vegetable. I am making Caramelized Brussels Sprouts with Bacon & Rosemary Butter. And yes, I checked, everyone attending is cool with Brussels sprouts (except Jonathan but he can deal with it for 1 meal). :P

    Re: cheap-ish turkeys, I don’t think I’ve ever had a Jennie-O, but many of my childhood Thanksgivings featured Butterballs. Cook it with care and love & it will be great!
  • Post #24 - November 23rd, 2024, 11:21 am
    Post #24 - November 23rd, 2024, 11:21 am Post #24 - November 23rd, 2024, 11:21 am
    Turkeys: Can a Butterball be worth 2.5x a JennieO? (99¢ vs 39¢ around here.) I doubt it, the difference if any is likely to be in the "solution" they are prebasted with, along with some marketing. In the past it was possible to find "just-turkey" JennieO's at a slightly higher price, comparable to $1+ today, but far lower than designer turkeys.

    We will go to my brother-in-law's house. This year he's cooking the turkey. I suggested getting a 99¢ Rosebud from the Berkot's by his house, we'll see if that happens. My contributions will be a veg or 2, a charcuterie board, and pies.

    Veg: I am thinking of roasted in butter large carrot slices with a curry seasoning. The other day I made a quick preparation of tiny diced butternut squash (1/4" cubes) roasted in sunflower oil that was pretty good and a little different, may try that too (a friend gave me a pile of the raw squash cubes and I had to use them up.) Both could easily be reheated without too much harm.
    LynnB wrote: I am making Caramelized Brussels Sprouts with Bacon & Rosemary Butter.
    Those sound good too for a color contrast. Recipe, please? Or do you just wing it?

    Charcuterie board: Meats from a Costco "kit" of salami & prosciutto plus a variety of cheese. Some will be surplus from making cheese advent calendars, including some Ukrainian Pyratin (gouda-esque) from Garden Fresh. The one creative bit will be some Bulgarian feta cubes with olives.

    Pies: Far and away the best seller at our family Thanksgivings is always French silk with brownie crust. I'll make a standard pumpkin, perhaps sacrificing one of the pie pumpkins on our porch display. For something a little more interesting, the Reset WBEZ radio show featured Martin Sorge and his pie advice this Thursday. Sorge brought in a maple syrup/honey/bourbon pecan tart which sounded spectacular. No recipe on WBEZ's or Sorge's social media, though! I am thinking something like this one https://bakingamoment.com/pecan-pie-recipe/ may work, possibly with a little tinkering to make it tart-sized and less tall. Please chime in if you have any advice on less-thick, less-gooey, less-sweet pecan pies.
  • Post #25 - November 23rd, 2024, 12:24 pm
    Post #25 - November 23rd, 2024, 12:24 pm Post #25 - November 23rd, 2024, 12:24 pm
    tjr wrote:Veg: I am thinking of roasted in butter large carrot slices with a curry seasoning. The other day I made a quick preparation of tiny diced butternut squash (1/4" cubes) roasted in sunflower oil that was pretty good and a little different, may try that too (a friend gave me a pile of the raw squash cubes and I had to use them up.) Both could easily be reheated without too much harm.
    LynnB wrote: I am making Caramelized Brussels Sprouts with Bacon & Rosemary Butter.
    Those sound good too for a color contrast. Recipe, please? Or do you just wing it?


    I adapt it from the Brussels Sprouts & Gnocchi in Rosemary Butter Sauce recipe in the cookbook "Half Baked Harvest Every Day". Which is delicious, btw.

    For 1# of sprouts (cut in half):
    3 slices bacon, cooked & chopped, fat reserved
    1 Tbl EVO
    3 Tbl butter
    3 garlic cloves
    1 Tbl chopped fresh rosemary
    pinch of red pepper flakes
    1/2 cup broth of choice
    1/4 cup dry white wine

    I've reduced the butter and liquid a bit to account for the loss of the gnocchi. I do this in a dutch oven. Warm up the bacon fat and add the sprouts, cut side down. Season with salt & pepper. Let them caramelize and get nice and crispy (around 3-4 minutes.) Then toss and add the oil. Cook until they are crispy all over, about 3 more minutes. Transfer to a plate or bowl with the cooked bacon.
    Then I add the butter, garlic, rosemary and red pepper flakes to the dutch oven. Cook a few minutes then pour in the broth and wine. Bring to a boil and simmer to reduce for about 5 minutes. Season and then toss in the spouts/bacon.

    French Silk Pie with Brownie Crust sounds amazing!
  • Post #26 - November 23rd, 2024, 3:36 pm
    Post #26 - November 23rd, 2024, 3:36 pm Post #26 - November 23rd, 2024, 3:36 pm
    my Thanksgiving dinner will be at my brother and sister-in-law's. I gently persuaded them to special order a Capon from Paulina market. for those unfamiliar, a Capon is a rooster castrated at a young age which grows large but remains tender and juicy. Much better than either a turkey or a chicken,IMO. ours is a little over 10 pounds, and humanely raised. i'm providing a traditional dressing, with the addition of some diced apple for extra moisture; homemade conventional cranberry sauce the only kind i like; gravy made in advance from enriched chicken stock and white wine; and two desserts. One will be an apple walnut topped cheesecake in a sugar cookie crust and the other is TBD. I'm polling the three younger members of our seven person party to see what they want. We've all agreed on chocolate. I'm either making a chocolate cream pie or a cranberry curd tart in a chocolate crust with a chocolate ganache topping. That will be served with vanilla ice cream.
    Last edited by justjoan on November 23rd, 2024, 4:13 pm, edited 1 time in total.
  • Post #27 - November 23rd, 2024, 3:54 pm
    Post #27 - November 23rd, 2024, 3:54 pm Post #27 - November 23rd, 2024, 3:54 pm
    menus sound great!

    a frequent challenge: the peripheral turkey meals!

    what do you serve the visiting family / houseguests on the night before thanksgiving? some obvious guidelines like, more colorful than the beige palette of turkey day, nothing heavy, maybe strong non-turkey flavors like fish sauce, mint, tomato...i've done eggplant involtini with garlic pasta, or chicken enchiladas, or coconut curry pork meatballs...but have not settled for this week, and always need better ideas!

    and while we're on this subject: we eat thanksgiving at dinner time, so need light lunch that day, which tends to be tuna or egg salad / and traditionally we eat all the leftovers for a repeat on friday night, so also need a light lunch friday.

    what are you feeding all your people for all these meals?
  • Post #28 - November 23rd, 2024, 3:58 pm
    Post #28 - November 23rd, 2024, 3:58 pm Post #28 - November 23rd, 2024, 3:58 pm
    While not doing it this year, we have often made a big pot of chili and some bread either for the night before or the night after depending on how folks are feeling about leftovers. It generally is a crowd pleaser because it can be more casual and people can eat whenever works for them.
  • Post #29 - November 23rd, 2024, 9:18 pm
    Post #29 - November 23rd, 2024, 9:18 pm Post #29 - November 23rd, 2024, 9:18 pm
    Hi,

    My Oma always served Sunday dinner and holiday meals at 2 pm. My Oma died in 2005, yet her serving times are in our DNA almost 50 years later.

    I am weird about Thanksgiving with all the side dishes and desserts. I don't serve appetizers, because I want them to eat the meal I made.

    My nieces would return around 9 or 10 pm for their favorite meal of leftovers. Have fun and raid the refrigerator, but I am going to bed!

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #30 - November 24th, 2024, 3:41 am
    Post #30 - November 24th, 2024, 3:41 am Post #30 - November 24th, 2024, 3:41 am
    annak wrote:i make my own and don't use any liquid. i use 1 lb of cranberries and 3/4 c sugar and simmer (or roast covered) till they pop, then after they've cooled i stir in brandy, orange zest, whatever you like.
    This is what I do too (simmer, that is; never tried roasting). Worked for my mom; works for me. No liquid needed beyond a little bit of your liqueur of choice. I like to add both orange zest and Gran Marnier.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"

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