Let’s See Your Thanksgiving Menus

CTMike

I know the hate for Raichlen on this forum, but his Maple Smoked Turkey recipe is just fantastic. I’ve used it for the past several years, and my kids have informed me that I’m not allowed to deviate. I spatchcock the bird and orient the drums towards the rear of the XL. 

So far our menu is:

- Maple Smoked Turkey
- Sausage stuffing (looking for a recipe/input) 
- Maple Glazed Carrots
- Mashed Potatoes (looking for a killer recipe)
- Steamed Broccoli with Cheese Sauce
- Apple Pie
- Strawberry/Rhubarb Pie
- Individual Pumpkin Sticky Toffee Pudding
- Scratch Made Dinner Rolls (probably a KA recipe - looking for input)

Looking for input on a couple more sides - whaddaya got?

Gulfcoastguy

Just a spatchcock turkey,  rub tbd, and a vinegar and olive oil based coleslaw from me. Others in the family will have their contributions. 

DoubleEgger

Nola’s spuds are on point. 

https://eggheadforum.com/discussion/1229156/creamed-mashed-potatoes-game-changer

Botch

CTMike said:

Looking for input on a couple more sides - whaddaya got?

I don't like sweet potatoes with marshmallow/pineapple/brown sugar, but I love these (remember though that not everyone likes coconut, either).
 

Sweet Potato Gratin With Coconut Milk and Chipotle Chile

Serves eight

• 3 pounds sweet potatoes (about six medium), peeled and cut into 1/4-inch rounds
• One 15-ounce can unsweetened coconut milk
• 1/2 chipotle chile in adobo sauce, seeded and minced (I use one whole, with seeds)
• 1 tbs. fresh lime juice
• 1 tsp. salt
• 1 tbs. maple syrup
• 3 garlic cloves, thinly sliced

Preheat the oven to 350 degrees F. In a medium bowl, mix together the sweet potatoes, coconut milk, chipotle chile, lime juice, salt, maple syrup and garlic. Transfer the mixture to a baking dish (8 x 11-inch Pyrex is ideal). Cover with aluminum foil. Bake 45 minutes to one hour, until the sweet potatoes are just tender. Uncover and bake an additional 30 minutes, or until the tops are browned.

Legume

I will try this @Botch, probably not for thanksgiving, but I will try this for sure.

CTMike

@Botch,

I agree with @Legume - I will definitely be trying this recipe, but I don’t think it will fit with the theme I’m going for this year. 

Thanks for the recipe, maybe on a Mexican night. 

Legume

@CTMike

everything you have is relatively heavy. My wife and I both come from German families that have traditionally made celery root salad (or celeriac salad) for holidays and as it turns out, we grew up with the same exact recipe.

peel a celery root and cut into equal size chunks, keep them large enough to grate

boil until al dente or a little softer, not mush

let cool until you can handle it and grate with the larger of the two cheese grate sizes

Season with salt and pepper and cider vinegar and put in fridge for at least 4 hours, overnight is great. Toss periodically if you're opening the fridge anyway

Taste and season again with salt and pepper and vinegar to taste - should have a nice vinegar bite to it, I've never not added more vinegar

you can add a drizzle of evoo if you want, but not much

add a generous handful of chopped green onions and mix in

That's it.  Simple and refreshing like a palate cleanser that really cuts the fat and heaviness of a holiday spread.  You don't need a lot of it on your plate.

CTMike

@Legume,

That sounds really good, we will give that a go. 

Thanks. 

Botch

 
 

Ragingirishman2

CTMike said:

I know the hate for Raichlen on this forum, but his Maple Smoked Turkey recipe is just fantastic. I’ve used it for the past several years, and my kids have informed me that I’m not allowed to deviate. I spatchcock the bird and orient the drums towards the rear of the XL. 

So far our menu is:

- Maple Smoked Turkey
- Sausage stuffing (looking for a recipe/input) 
- Maple Glazed Carrots
- Mashed Potatoes (looking for a killer recipe)
- Steamed Broccoli with Cheese Sauce
- Apple Pie
- Strawberry/Rhubarb Pie
- Individual Pumpkin Sticky Toffee Pudding
- Scratch Made Dinner Rolls (probably a KA recipe - looking for input)

Looking for input on a couple more sides - whaddaya got?

I’m still working on my menu. I’m likely going to make a corn pudding side. Throwing it out as a suggestion. 

Dyal_SC

Something Ma made when I was growing up was collards with rutabagas. Always had smoked meat to flavor them.  Going to take a crack at those, plus the regular items:  fry a turkey, smoke a ham, dressing, Mac n cheese, green bean casserole, cranberry sauce. Some pies… possibly some smoke chicken lollipops for the youngins. Some appetizers. Looking forward to it. 

caliking

Dyal_SC said:

Something Ma made when I was growing up was collards with rutabagas. Always had smoked meat to flavor them.  Going to take a crack at those, plus the regular items:  fry a turkey, smoke a ham, dressing, Mac n cheese, green bean casserole, cranberry sauce. Some pies… possibly some smoke chicken lollipops for the youngins. Some appetizers. Looking forward to it. 

What time should I come over ? 😁

Florida Grillin Girl

I have been making these potatoes foreva... easy and great to make the day before serving. Added plus, it needs no gravy, it's that good!

Potato Casserole

8-9 medium red Idaho potatoes, peeled
16 oz. sour cream
10 oz. cream cheese 
1 tsp. garlic salt (I skip it)
1 tsp. onion salt (I use Adobo)

Cook potatoes in salted water from cold. Put through ricer for very smooth texture. (Not necessary, but it makes a difference)

Beat all ingredients til smooth.

Bake in greased casserole dish @350 degrees for 45 minutes, covered

Remove cover and dot with butter and a sprinkle of chives. (I never do this, but that's what the original recipe says)

Everybody loves it and it reheats well.

Enjoy!

Florida Grillin Girl

Don't laugh, this is a real post I made here way back when...

This casserole was egged and it was a surprise for the family - a Pineapple casserole. They initially turned up their noses at the sound of it, but after tasting it, they LOVED it and now they requested it be placed the Thanksgiving/Christmas menu.

20 oz. can, crushed pineapple drained, reserving 3 Tbps.
juice
3 Tbsp flour
1/2 cup sugar (or Splenda)
Mix up the above.
Add in 1 cup sharp shredded cheddar cheese
Place in greased casserole.
Melt 1/2 stick butter and mix with Ritz crackers and spread over top.
Bake at 350 30 minutes.
Your will have to double or triple it when you realize how much your family will love it.

On the egg it was awesome, got all brown and gooey on the bottom:

They are still asking for this casserole today. 

fishlessman

everything looks good to me except i would need some cranberry relish and some bulkie rolls for the late night and breakfast sandwich

Botch

Just in time:
 
https://youtu.be/VZk1Qv19jQg?si=893fvgjZsimiTg_V
 
(I miss AB)

CTMike

Botch said:

Just in time:
 
https://youtu.be/VZk1Qv19jQg?si=893fvgjZsimiTg_V
 
(I miss AB)

Not sure where you live, but AB is doing his Last Bite tour next year. I’m thinking about going. 

Botch

I've not tried FOGO lump, but their online salesman/channel can be quite entertaining, and I always learn a new thing or two (do kinda wish he'd switch to decaf).
Here he cooks three, twelve-lb turkeys on a single XL (XXL?), all prepared differently.  #1 was skinned first, which may be sacreligious; #2 was spatchcocked, and #3 was "frog-cut", which I've never heard of before and the main reason I'm posting this infomercial.  FWIW; I have no financial ties to FOGO.
 
https://youtu.be/l-2vUzUPB90?si=8dZ1LqqIAq4ZXXPU

jlsm

For sage dressing, check out Serious Eats. Many years of searching led me there. For rolls, check out KA's Amish rolls. Be sure to read the blog post, too. You can make the dough the day before, leave on the counter for an hour, and shove it into the fridge overnight. The next day, form the rolls and let them proof on the counter, about two hours. For mashed potatoes that you can make ahead. For every potato, use 1T of butter. Boil chunked potatoes in salted water, drain for about 10 minutes. Using ricer, smash into bowl with butter and add sour cream (1 C per 6 potatoes.) Thin with milk if needed and salt generously. Next day, bring to room temp, dot with butter and heat in 350 oven for about 40 minutes. 

Jana
philadelphia, lrg and mini. 

Botch

Hmm, I missed Part II.
 
https://youtu.be/usU5GU-Yq4Y?si=eFMKKay3_3R7fMHd

caliking

Botch said:

Hmm, I missed Part II.
 

I last fried a turkey in 2011. Built Alton's Turkey Derrick that time, and it all went pretty smoothly.

Still have the parts for the derrick, so I'm planning on frying one this year. I'm trying to decide on  dry vs. wet brine, and whether or not to slap some rub on it (AB doesn't call for any rub).

Canugghead

Botch said:

I've not tried FOGO lump, but their online salesman/channel can be quite entertaining, and I always learn a new thing or two (do kinda wish he'd switch to decaf).
Here he cooks three, twelve-lb turkeys on a single XL (XXL?), all prepared differently.  #1 was skinned first, which may be sacreligious; #2 was spatchcocked, and #3 was "frog-cut", which I've never heard of before and the main reason I'm posting this infomercial.  FWIW; I have no financial ties to FOGO.
 
https://youtu.be/l-2vUzUPB90?si=8dZ1LqqIAq4ZXXPU

I think the frog cut is more commonly known as leaping frog
https://eggheadforum.com/search?domain=all_content&query=leaping%20frog&scope=site&source=community

WoodworkerBED

Any thoughts on dry brining the turkey using coarse salt about 2-3 days ahead?  A recent article in The New York Times highly recommends it.

Hook_emHornsfan_74

I just saw a video of a guy brining his turkey in butter milk, whole milk, and salt.  That is a new one to me.

Botch

WoodworkerBED said:

Any thoughts on dry brining the turkey using coarse salt about 2-3 days ahead?  A recent article in The New York Times highly recommends it.

I still wet-brine wangs (sometimes), but a chicken or anything larger, I dry-brine because my frig space is limited (and I haven't done a whole turkey in decades).  Works fine for me, and I have a suspicion that dry herbs/garlic/crushed peppercorns infuse the meat much better, dry under the skin for 48 hours, than having them floating on top of a big vat of cold water.  

Gulfcoastguy

Tonight is when the turkey migrates from freezer to fridge.

fishlessman

WoodworkerBED said:

Any thoughts on dry brining the turkey using coarse salt about 2-3 days ahead?  A recent article in The New York Times highly recommends it.

Mine will start a dry brine Sunday for tday. Wet brine is a waste of time. Space. and flavor. If you are just using kosher salt you can skip the brine and just buy a kosher prepped bird