The Thanksgiving Recipes File
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Am recreating the old WTF thread, work in progress. Screen shots of the original thread for old time's sake and text in each post to make the recipes searchable. edit: I eventually went back to copying recipes rather than doing screenshots. Time saver.
Bourbon Cranberry Sauce
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I made a new cranberry recipe this year for a get together with neighbors just before Thanksgiving. It's my new go-to recipe for cranberries.
Spiced Port Cranberry Sauce
1 orange
12 oz. fresh cranberries
1 cup dark brown sugar
1/2 cup ruby port
1 cinnamon stick
1/8 tsp saltPell orange with vegetable peeler and slice peel into thin strips. Juice orange and add juice to a saucepan along with cranberries and peel. Add sugar, port, cinnamon, and salt. Simmer over low heat until cranberries pop and sauce thickens, stirring occasionally, ~20 minutes.
Cool slightly before removing cinnamon stick. Chill, covered.As always, Libby's Pumpkin Pie recipe is he sine qua non of a perfect pumpkin pie.
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Here is my stuffing recipe. Very simple, and it’s been a big hit every time I make it.
Stuffing:
a. toast a 6 ounce pack of chopped walnuts
b. Chop up 4 celery stalks.
c. Prep about a cup of craisins (I use the 50% less sugar kind by Ocean Spray).
d. Get two boxes of StoveTop (1 turkey, 1 savory herb). Mix these together (dry) in a big bowl.
e. Follow the directions on the box (doubling everything). Use unsalted butter
f. Once the water boils and butter melts, add celery first
g. Next add cranberries
h. Next alternate adding mix and walnuts, stirring.
If it seems dry, add a little more butter and water. When reheating, melt butter in bottom of pan first.レシピ:
Cranberry Relish
Ingredients:
1 large orange (or two, depending on how orange you want it)
2 packages of fresh cranberries (10-12 ounces each pack)
¼ to 1/2 cup sugar, plus 2 tablespoons
Wash a large orange, if you can’t zest it, peel it and remove as much pith from the peel as possible. Keep the peel, w out the pith. Rip up the peel into small pieces.
Section the orange, remove any seeds, white pith/string etc.
Put orange peel into food processor, grind it up.
Put sectioned oranges and cranberries into food processor
Process until coarsely chopped, be careful not to liquify the fruit
Combine all fruit and orange and Stir in a large, deep bowl.Gradually stir in sugar.
Cover and put in refrigerator.
After a few hours, check for sweetness, add more sugar if needed
Refrigerate over night.If you want to eat it as dessert, mix it into Stonyfield whole milk Vanilla yogurt.
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Here’s the recipe for my favorite turkey stuffing. My Baba (daddy) used to make it this way. I love that he used to just make things up, and suddenly we had our own Chinese version of an American tradition. I miss him lots, since 2001.
Chinese Sausage/Oyster/Water Chestnut Rice Stuffing, enough for a 15-20 lb turkey
2.5 cups uncooked rice (I like brown medium grain, but whatever you have is fine)
3 Chinese sausage (lap xuong)
2 (two) 8 oz jars of fresh small shucked oysters, drained and cut in half if they seem large
3 stalks celery, sliced 1/4 inch on diagonal
1 onion, chopped
1 can sliced water chestnuts, drained
3 eggs, scrambled (if you want it to be prettier, cook separately before adding so you have ribbons of scrambled egg)
1 tbsp soy saucePre-cook rice, along with sausage. (Lay the sausage on top of the rice when you turn the heat down after it boils; they will be perfect.) When rice is done, remove sausage and slice 1/4 inch on diagonal.
Now it’s time to really cook!
Sauté sausage, onion, and celery in 1 tbsp oil. When onion is soft, add oysters and cook until they are just barely done (there will be a lot of moisture in the pan). Add water chestnut and eggs; cook ’til eggs are done. Beginning adding rice, one cup at a time, working it in. You may not use all the rice. When you have enough rice worked in (so that the ratio of rice to goodies looks right), add a bit of soy sauce for color (go lightly!). Salt and pepper to taste. Stuff the turkey, or not!This is basically fried rice, with oysters and chinese sausage. yum….
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OK, so I'm going back to copying and pasting the recipes. It's faster than doing screen shots...
quote:
Originally posted by Nina:
I'm going to try a few of these.I was heartened to see that many contained alcohol. I find that "cooking" with spirits helps make the day simply fly by! Smiler
From OT, replying to Nina:
Yeah, but you're supposed to add the spirits to the recipe, not drink it!
Razzer
Unless, of course, you're cooking in the tradition of Julia.
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From Cindysphinx:
Here's a recipe from this week's Washington Post. I tested it last night, and it totally rocked. I plan to make this dish year-round.
I omitted the lemon juice. I roasted my own garlic, using one full head for about 1.5 pounds of beans, which is far more than recommended.
Green Beans With Roasted Garlic
6 servings
The green beans can be prepped and steamed a day ahead, then tightly covered and refrigerated, so this side dish will take just 5 minutes on the Thanksgiving day stovetop. If you opt to add the lemon juice, the beans are likely to discolor if they stand around for a while. Adapted from a recipe mentioned on the Chow magazine Web site.
1 pound green beans, trimmed and cut in half lengthwise on a slight diagonal, or use haricots verts
1 1/2 tablespoons unsalted butter
1 to 2 teaspoons roasted garlic puree*
1 teaspoon toasted ground cumin*
Salt
Freshly ground black pepper
Juice of 1/2 lemon (optional)
Working in batches, steam the green beans in a steamer basket set over a large pot of barely boiling water for 5 minutes or until they are just crisp-tender. (At this point, the beans can be cooled, covered and refrigerated for up to 1 day.) Set aside.
In a large skillet over medium heat, melt the butter. Add the garlic puree and cumin, stirring to combine. Add the green beans and toss to coat evenly. Add salt and pepper to taste. Cook for 2 minutes, until the beans are fragrant. Transfer to a warmed serving bowl and sprinkle with the lemon juice, if desired. Serve immediately.
*NOTES: Roasted garlic/puree is available in some grocers' produce sections. To roast garlic, slice the top off a head of garlic so that the tops of the cloves inside are exposed. Lightly drizzle with olive oil and wrap tightly in aluminum foil. Bake in a preheated 425-degree oven for about 45 minutes or until the garlic has softened and browned. Set aside until cool enough to handle, then squeeze the softened garlic cloves out of their skins. Cut off and discard the stem ends.
Toasting ground cumin releases the spice's natural aroma and oils. Place the ground cumin in a dry skillet over medium heat and cook for 2 minutes, until fragrant.
Per serving: 51 calories, 1 g protein, 6 g carbohydrates, 3 g fat, 8 mg cholesterol, 2 g saturated fat, 52 mg sodium, 3 g dietary fiber
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From BeeLady:
This recipe saved my butt one Tday when a family who swore they were not coming, asked if it was ok if they changed their minds....1.5 hours before dinner. The stores were closed, turkey about done. I raided the fridge and hit the books to make a side dish to stretch things a bit. It's from Marian Morash's Victory Garden Cookbook.
Carrots and Cranberries
1 apple, grated
1 cup cranberries, washed
4 cups grated carrots
4 Tbls light brown sugar
1/2 tsp salt
1/2 cup apple cider
2 Tb butterCombine apple, cranberries, carrots, sugar, salt , and cider. Place in a buttered casserole an dot with butter. Cover, bake in 350 oven for 40 minute, stirring once.
Cindy, those green beans sound fab. I am betting that I could even cheat and use the frozen ones from Trader Joes. When thawed they are just like fresh steamed....I have used them with vinaigrette, toasted almonds and blue cheese all tossed together. No one would ever know they had been frozen.
All the recipes here do and I think I will have to print out the whole thread....
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From QuirtEvans:
We're trying the turkey recipe, Eileen.
FWIW, I have now encountered many people who say that brining the turkey makes it more moist. My girlfriend's nephew is in cooking school, and he had a scientific explanation ... it breaks down the muscle something or other, enabling the meat to retain moisture, or something like that. All I care about is that he said it will be the moistest turkey you've ever cooked.
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From rontuner:
Cindy,
Thanks so much for posting the cranberry recipe... it was a huge hit! I've never seen the cranberry dish emptied at our dinners before...
Hope everyone had a nice time together.
(off to find a bigger pair of pants and settle down to watch some TV with the girls.)
