The Thanksgiving Recipes File
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From rustyfingers:
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Originally posted by QuirtEvans:
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Originally posted by Nina:
Those of you who brine your turkeys.... what in heaven's name do you use to contain the little bugger?I generally end up with a 16-lb. bird, more or less. I figure the bird, plus two gallons+ of the liquid and I'd need a crane to get it into my non-existent big-enough refrigerator.
But I'm curious to try it. Are you guys cheating because you can just leave it outside, in a garbage can or something since you leave in cold-weather climes?
(I remember the first time I went to Thanksgiving at my SIL's in Massachusetts--the beer and soda were chilling on the back deck! What a cool (pardon the pun) idea! Free cold!
Yeah, I keep the brining turkey in my garage. But to make sure that the temp is low enough, I add a couple of bags of ice.
Last year, I used a not-yet-used paint bucket from Home Depot.
This year, I'm using a big plastic storage container.
One suggestion I saw on the interweb is to use a big cooler ... put the turkey and the brining solution in there, and then add ice to keep the temp down. They suggest lining the cooler somehow so it doesn't wind up smelling like turkey. (I did put ice in my plastic container, to keep the turkey nice and cold.)
Rustyfingers response:
The temp isn't cold enough to do it outside this year. We actually lined a 5 gallon bucket with a tall kitchen garbage bag, and, believe it or not, found room in the fridge for it. For some bizarre reason I bought a 20 lb turkey this year, and it seems to fit.
The bird plus 4 gallons of water weighs under 50 lbs. We put one gallon of brine in, then lifted it into the fridge, then poured the rest of the brine into the bucket already in the fridge.
I'll let you know if the shelf cracks. omg
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From Josh:
I made up a really yummy dressing with sourdough and whole grain bread (cubed and toasted), caramelized onions and apples (green and red), celery and carrots, cranberries, pecans, fresh sage, thyme, rosemary, and lemon zest. (Held together with chicken stock.)
So good.
And we had extra herbs, so I doctored up the corn pudding with thyme and sage; also delish.
LL: I think I'll make your apricot cream pie for a leftovers party I'm going to tomorrow. Came very close to picking up the apricots today, and I'll regret it tomorrow if I have to brave traffic to pick them up.
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From Cindysphinx:
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Originally posted by Nina:
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1/2 pund sweed French or Sourdough bread cut into 1/4 ince cubes (8 cups)Far be it for me to make fun of someone's typing skills, but in this case I'm not actually sure where you were headed with this.
Sweet? Seeded? Swedish? suave
Sweet.
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From JackFrost:
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Originally posted by Cindysphinx:
Here's my submission. Ask JF how good it is.
Bourbon Cranberry Sauce
1 pound fresh cranberries
2 cups sugar [I prefer 1.5]
1/2 tsp. cinnamon
1/4 cup bourbonMix cranberries, sugar and cinnamon in bowl. Transfer to 9x13 baking dish. Cover tightly with foil and bake at 350 degrees for 30 minutes.
Stir, bake another 30 minutes. Remove from oven, transfer to bowl and stir in bourbon immediately. Refrigerate.JackFrost response:
Cindy, we miss you.
quote:
Originally posted by Cindysphinx:
Here's my submission. Ask JF how good it is.
Bourbon Cranberry Sauce
1 pound fresh cranberries
2 cups sugar [I prefer 1.5]
1/2 tsp. cinnamon
1/4 cup bourbonMix cranberries, sugar and cinnamon in bowl. Transfer to 9x13 baking dish. Cover tightly with foil and bake at 350 degrees for 30 minutes.
Stir, bake another 30 minutes. Remove from oven, transfer to bowl and stir in bourbon immediately. Refrigerate.JackFrost's response:
Made it every year since 2006 and it is cooking now.
jf, enjoying a glass of Jack, not an every day treat
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From Amanda responding to pique:
Pique that sounds delectable! My only change would be eliminating raisins - just a personal preference (against raisins). I too love chopped fresh oranges including the peel. (Wondering what the cardamon adds. I have some, far from fresh. Wonder what a difference that would make.) I'd think you'd need to strain it, though to avoid choking on the cloves and other solid ingredients (cinnamon sticks and pods).
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Well that's it! I'll try to go back and clean up the posts as I have more time, so they're a little more readable. Groupee was acting up over the weekend, so I thought it was a good idea to get these recipes over here while I could....they're late for Thanksgiving, but what the heck, you can make them for Christmas or Hanukkah!!
