What Can't You Live Without At The Thanksgiving Dinner Table

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Pixie
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What Can't You Live Without At The Thanksgiving Dinner Table

Post by Pixie » Sat Nov 13, 2010 3:03 pm

I have been in transit the last couple of weeks! I am back in Michigan... I am not sure for how long but definitely through the holiday and it is good to be home for the holidays! :stars:

Please post here what you can't live without at the Thanksgiving Dinner table!!!!!!!!

:dinner: :dinner: :dinner:

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Pixie
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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Pixie » Sat Nov 13, 2010 3:03 pm

I can't live without Turkey with bread stuffing/dressing!

I can't live without homemade cranberry sauce!

I can't live without sweet potato casserole!

I can't live without loved ones! Friends and family, alike!!!!!!


Your turn! Feel free to post the recipes to go with those things you can't live without! I'm going to post recipes in just a minute!

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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Pixie » Sat Nov 13, 2010 3:04 pm

Whipped Sweet Potatoes and Bananas with Honey
Recipe courtesy Tyler Florence

You can roast the potatoes and bananas ahead of time, then put it all together just before serving. Then heat it up in the oven.

Serves: 10 to 12 servings

Ingredients
5 medium sweet potatoes, scrubbed
4 bananas, unpeeled
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup honey
Kosher salt
1/2 cup all-purpose flour
3/4 cup dark brown sugar
1 1/2 cups pecans, chopped

Directions
Preheat the oven to 375 degrees F.

Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.

When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.

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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Pixie » Sat Nov 13, 2010 3:04 pm

Classic Bread Stuffing with Onions, Celery and Herbs

This classic American turkey stuffing is good as it stands, but it can also form the foundation for three other very popular variations--Giblet Stuffing, Oyster Stuffing, and Sausage Stuffing. My secret is a generous amount of celery leaves, which add a subtle, but distinctive difference. If you like your stuffing bound a little tighter with eggs, substitute 2 beaten eggs for 1/2 cup of the broth.

INGREDIENTS
8 tablespoons (1 stick) unsalted butter
2 medium onions, chopped
3 medium celery ribs, chopped
1/2 cup chopped celery leaves (from inner celery ribs)
1 pound firm white sandwich bread, cut into 1/2-inch cubes and dried overnight or in the oven, or 10 cups plain bread croutons (personally, I used an Italian or crusty French bread)
1/4 cup chopped fresh parsley
2 teaspoons poultry seasoning, preferably homemade
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 1/2 to 2 cups turkey or chicken broth, as needed

DIRECTIONS
1. In a large skillet, melt the butter over medium heat. Add the onions, celery, and celery leaves. Cook, stirring often, until the onions are golden, about 8 minutes.

2. Scrape the vegetables and butter into a large bowl. Mix in the bread cubes, parsley, poultry seasoning, salt and pepper. Gradually stir in about 1 1/2 cups of broth, until the stuffing is evenly moistened but not soggy. Use as a stuffing. Or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover, and bake as a side dish.

Giblet and Bread Stuffing:
Use the giblets from your turkey. With a heavy cleaver, chop the turkey neck into 2- to 3- inch pieces. Trim the liver and refrigerate. In a large saucepan, cook the neck, heart, and gizzard in 1 tablespoon vegetable oil over medium-high heat, turning, until browned, about 10 minutes. Add 1 each quartered small onion and carrot, 3 parsley sprigs, and 1/4 teaspoon thyme. Pour in enough chicken broth or water to cover by 1 inch. Bring to a simmer, skimming off any foam. Reduce the heat to low, partially cover, and simmer until the giblets are tender, about 1 1/2 hours. Add the turkey liver and simmer until cooked through, 15 to 20 minutes. Strain, saving the stock if desired. Let the giblets cool. Pull the meat off the neck. Chop the neck meat, heart, gizzard, and liver. Stir into Classic Bread Stuffing (above) along with the bread cubes.

Oyster and Bread Stuffing:
Drain 2 (8-ounce) containers of oysters and reserve the juices. (Or shuck 24 oysters, opening them over a fine wire sieve placed over a bowl to catch the juices.) If the oysters are large, cut them into 2 or 3 pieces. Add the oysters to Classic Bread Stuffing along with the bread cubes. Add enough turkey or chicken broth to the reserved oyster juices to make 1 1/2 cups and to use to moisten the stuffing mixture.

Sausage and Bread Stuffing:
In a large skillet over medium heat, cook 1 pound bulk pork breakfast sausage, breaking up the meat with a spoon, until cooked through, about 10 minutes. Add to Classic Bread Stuffing (above) with the bread cubes and mix. Reduce the salt to 1 teaspoon.

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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Pixie » Sat Nov 13, 2010 3:05 pm

As I noted above, I use Italian or crusty French bread OR a great sourdough bread. Also, I do not substitute the two eggs for 1/2 cup of the broth. That is just how I do it... you do it however it makes you happy!

Oh, I love, love, love the distinctive flavor the celery leaves add but, if you are not used to them you may prefer to leave the leaves out. Again, whatever makes your heart happy!

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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Pixie » Sat Nov 13, 2010 3:12 pm

HOMEMADE CRANBERRY SAUCE

INGREDIENTS
1 cup sugar
1 cup orange juice
1 package (12 ounces) fresh cranberries, rinsed and drained
1/2 teaspoon Cinnamon, Ground
1/2 teaspoon nutmeg, freshly grated
1/2 teaspoon orange zest

DIRECTIONS
1. Mix sugar and orange juice in medium saucepan. Bring to boil on medium-high heat. Add cranberries, cinnamon, nutmeg and orange zest; return to boil. Reduce heat to medium-low; simmer 10 minutes or until cranberries burst and sauce begins to thicken, stirring occasionally.

2. Remove from heat. Cool to room temperature. Cover.

3. Refrigerate until ready to serve.

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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Pixie » Sat Nov 13, 2010 3:14 pm

This is the recipe on the back of the bags of fresh cranberries that you buy at the grocery store. I have made it for years and it is always a favorite.

I have done variations such as adding port wine instead of the orange juice. I have done half cranberries and half apples. I have done half cranberries and half pears! To all of the above I have, at times, added pecans, raisins, dried cherries, or dried blueberries!

They all work and they are all yummy!

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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Pixie » Sat Nov 13, 2010 3:53 pm

Perfect Roast Turkey
Recipe courtesy Barefoot Contessa Parties!
8 servings

Ingredients
1/4 pound (1 stick) unsalted butter
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves
1 fresh turkey (10 to 12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise

Directions
Preheat the oven to 350 degrees F.

Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.

Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Slice the turkey and serve.

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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Pixie » Sat Nov 13, 2010 3:57 pm

Buttermilk Biscuits

INGREDIENTS
7 1⁄2 cups flour
3 tbsp. baking powder
1 tbsp. sugar
1 3⁄4 tsp. fine salt
1 tsp. baking soda
3⁄4 lb. unsalted butter, chilled and cut into small cubes
2 cups buttermilk
1 cup half and half

DIRECTIONS
1. Heat oven to 375˚. Whisk together the flour, baking powder, sugar, salt, and baking soda in a large bowl. Add butter to the flour mixture and use your fingers to break apart butter pieces, while working them into the flour mixture, until pea-size pieces form.

2. In a small bowl, whisk together the buttermilk and half and half. Pour the buttermilk mixture over the flour mixture and, using a rubber spatula, mix together the ingredients until just combined. Turn the dough out onto a well-floured surface. Pat the dough into a single mass and gently press it into a 1"-thick disk. Gently roll the dough once with a rolling pin to create a smooth surface. Using a 2 3⁄4" round cookie cutter, cut out biscuits and transfer them to a parchment paper–lined baking pan. Arrange the biscuits in the center of the pan so that their edges touch; this will help to keep them moist. Reroll the scraps and cut out more biscuits until all the dough is used. Bake until golden brown, 30–35 minutes. Transfer the baking sheet to a rack; let cool for 5 minutes before serving.

MAKES 15 LARGE BISCUITS

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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Pixie » Sat Nov 13, 2010 4:17 pm

Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream
From Bobby Flay's Throwdown, by Bobby Flay, with Stephanie Banyas and Miriam Garron
6 to 8 servings

INGREDIENTS

Cinnamon Crunch
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup light muscovado sugar
1 teaspoon ground cinnamon
7 tablespoons unsalted butter, cut into small cubes, cold

Crust
2 cups graham cracker crumbs
8 tablespoons (1 stick) unsalted butter, melted
1/8 teaspoon ground cinnamon
1 large egg, lightly beaten

Filling
3 large eggs
3 large egg yolks
3/4 cup dark muscovado sugar
1/4 cup granulated sugar
2 tablespoons molasses
11/2 cups canned pumpkin puree
11/4 teaspoons ground cinnamon, plus more for the top
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1 cup heavy cream
1/2 cup whole milk
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract
3 tablespoons unsalted butter, melted
Bourbon-Maple Whipped Cream (recipe follows), for serving

DIRECTIONS
To make the cinnamon crunch, preheat the oven to 350 degrees F.

Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.

To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.

Reduce the oven temperature to 300 degrees F.

To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.

Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.

Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.

Bourbon-Maple Whipped Cream

INGREDIENTS
1 1/4 cups heavy cream, very cold
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
2 tablespoons Grade B maple syrup
1 to 2 tablespoons bourbon

DIRECTIONS
Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form.

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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Pixie » Sat Nov 13, 2010 4:32 pm

Sweet Potato Casserole

INGREDIENTS
4 lbs. sweet potatoes
1⁄2 cup evaporated milk
1⁄2 cup sugar
6 tbsp. unsalted butter, melted
2 tsp. vanilla extract
1⁄2 tsp. kosher salt
1⁄2 tsp. ground allspice
2 eggs, beaten
1 1⁄2 cup roasted salted cashews
1⁄2 cup light brown sugar
3 tbsp. flour
3 cups mini marshmallows

DIRECTIONS
1. Heat oven to 400°. Place sweet potatoes on a parchment paper–lined baking sheet; bake until soft, about 1 1⁄2 hours. Let cool.

2. Reduce oven temperature to 350°. Peel potatoes; pass them through a food mill into a bowl. Whisk in evaporated milk, sugar, 4 tbsp. of the butter, vanilla extract, salt, allspice, and eggs. Transfer to a 2-qt. oval baking dish.

3. In a food processor, pulse together cashews, brown sugar, flour, and remaining 2 tbsp. of butter until coarsely ground. Crumble cashew mixture over casserole; top with marshmallows. Bake until marshmallows are golden brown, about 30 minutes.

SERVES 8 – 10

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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Pixie » Sat Nov 13, 2010 4:32 pm

Cranberries with Port
MAKES ABOUT 3 CUPS

This delicious cranberry sauce turns out to be one of the simplest—something you won't have to think twice about while preparing a big holiday meal. For added convenience, make it ahead of time and refrigerate until a few hours before serving.

INGREDIENTS
1 cup ruby port
1 cup sugar
1 12-oz. bag fresh cranberries

DIRECTIONS
1. In a medium nonstick saucepan, combine port, sugar, and cranberries. Bring to a boil over medium heat, stirring occasionally. Lower heat and cook until liquid reaches a syrupy consistency, about 20 minutes.

2. Remove from heat, pour into a serving dish, and cool to room temperature before serving. For a smoother texture, press sauce through a strainer, pour into a serving dish, and refrigerate before serving.

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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Pixie » Sat Nov 13, 2010 4:35 pm

Sweet Potato Bread Pudding
SERVES 8


Blues singer and hard-rocking piano player Marcia Ball made this incredible dessert for us at her home in Austin, Texas. This recipe, like her music, was inspired by her Cajun roots.

INGREDIENTS

FOR THE PUDDING:
8 tbsp. butter
1 loaf soft French or Italian bread, torn into large pieces
2 medium sweet potatoes
4 cups milk
4 eggs
1 cup sugar
1 tbsp. vanilla extract
1 tsp. ground cinnamon


FOR THE PRALINE SAUCE:
16 tbsp. (2 sticks) butter
3⁄4 cup light brown sugar
1 cup chopped shelled pecans
1⁄4 cup bourbon

DIRECTIONS
1. For the pudding: Preheat oven to 400°. Butter a medium baking dish with 1 tbsp. of the butter. Arrange bread in a single layer in the prepared dish and set aside at room temperature to dry out slightly, about 2 hours. Meanwhile, prick sweet potatoes in 4 or 5 places with the tines of a fork and bake on a baking sheet until soft, about 1 hour. Set aside until cool enough to handle, then halve lengthwise and scoop meat out of skins. If meat holds together, break it into large pieces. Tuck sweet potato pieces between the pieces of bread, mashing them down slightly with a fork.

2. Beat together milk, eggs, sugar, vanilla, and cinnamon in a large bowl. Pour over bread and sweet potatoes and set aside until bread soaks up milk mixture, 2–3 hours. Preheat oven to 375°. Cut the remaining 7 tbsp. butter into small pieces and scatter over bread pudding, then bake until custard is set, 35–40 minutes. Set aside to cool for at least 30 minutes before serving warm or at room temperature.

3. For the praline sauce: Melt butter in a medium, heavy-bottomed saucepan over medium heat. Add sugar and stir with a wooden spoon until sugar melts and mixture begins to boil, about 5 minutes. Stir in pecans and bourbon. Spoon warm sauce over bread pudding.

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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Pixie » Sat Nov 13, 2010 4:36 pm

If you have never heard any of Marcia Ball's music... you have really been missing something! She is fantastic on the piano and based on what I see in this recipe... in the kitchen, too!

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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Pixie » Sat Nov 13, 2010 4:41 pm

This recipe is for Royd! :wave:

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Sussex Pond Pudding
SERVES 4 – 6

Boiled puddings, like this one, were once known as "conceited" dishes, a reference to their ingenious and fanciful construction. Called "pond pudding" for the pool of sauce that leaks out when it's cut, this old-fashioned dessert was invented in East Sussex in the 17th century.

INGREDIENTS
2 cups flour
2 tsp. baking powder
1⁄2 cup shredded fresh beef suet (see Skinny On Suet)
1⁄2 cup milk
12 tbsp. salted butter, cut into small pieces
1 1⁄2 cups dark brown sugar
3 small lemons

DIRECTION
1. Sift flour and baking powder together into a large bowl. Add suet, milk, and 1⁄2 cup water, and stir with a wooden spoon until dough holds together. Shape about a third of the dough into a ball; shape remaining dough into a larger ball; wrap both in plastic wrap and refrigerate for at least 1 hour.

2. Grease a 5-cup ovenproof bowl or pudding basin. On a lightly floured work surface, roll out larger ball into a 12" round, then ease into bowl, pressing to fit snugly. Place half the butter and half the sugar in the lined bowl.

3. Pierce unpeeled lemons all over with a skewer (incisions must go all the way through) and place on top of butter mixture. Top with remaining butter and sugar.

4. On a floured work surface, roll out remaining dough into a 7" round and place on top of filling. Dampen edges with water and pinch crust together with your fingers to seal. Cover loosely with a 9" piece of aluminum foil (allowing room for pudding to expand) and tie in place with kitchen string.

5. Place bowl in a large pot. Add enough water to come halfway up side of bowl. Cover and simmer over medium heat for 3 hours. Remove bowl from pot, cool slightly, then remove foil. Invert pudding onto a platter. To serve, spoon into bowls (lemon will be soft enough to cut through).

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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by StarryNightDave » Sun Nov 14, 2010 12:01 am

iamlookingup wrote::eyebrow: That biscuit recipe calls for 7 1/2 cups of flour?? :faint:
And it only makes 6 biscuits. :yes:
So, are we all invited to Pixie's house for Thanksgiving? :cheer: :wave:

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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Justine » Sun Nov 14, 2010 12:23 am

These recipes look wonderul, Pixie! :thumbsup: Can't wait to try them! :yes: Many thanks!!!!! :stars:

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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Pixie » Sun Nov 14, 2010 3:44 pm

:lolh: Now that I am home for the holidays I have room for everyone! Bring the family! What fun we would have! Are you ready for snow????

:shock: :shock: :shock:









I'm not! :lolh:

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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Pixie » Sun Nov 14, 2010 3:45 pm

StarryNightDave wrote:
iamlookingup wrote::eyebrow: That biscuit recipe calls for 7 1/2 cups of flour?? :faint:
And it only makes 6 biscuits. :yes:
So, are we all invited to Pixie's house for Thanksgiving? :cheer: :wave:

Awwwwwwwwwww, I love this sign! :lolh: :lolh: Is it okay if I make a copy of it for my Photobucket account?????? :) :) :)

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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Pixie » Sun Nov 14, 2010 3:46 pm

Justine wrote:These recipes look wonderul, Pixie! :thumbsup: Can't wait to try them! :yes: Many thanks!!!!! :stars:

:wave: :wave: Justine!

It is always wonderful when you stop by!!!!!!!!! Oh, you will love these recipes! :wave: :wave: :wave:

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Pixie
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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Pixie » Sun Nov 14, 2010 3:48 pm

StarryNightDave wrote:
iamlookingup wrote::eyebrow: That biscuit recipe calls for 7 1/2 cups of flour?? :faint:
And it only makes 6 biscuits. :yes:
So, are we all invited to Pixie's house for Thanksgiving? :cheer: :wave:

:lolh: It makes 15 and yes, they are large! If you let them dry out overnight they made a great addition to your stuffing/dressing.

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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by StarryNightDave » Sun Nov 14, 2010 3:49 pm

Pixie wrote:
StarryNightDave wrote:
iamlookingup wrote::eyebrow: That biscuit recipe calls for 7 1/2 cups of flour?? :faint:
And it only makes 6 biscuits. :yes:
So, are we all invited to Pixie's house for Thanksgiving? :cheer: :wave:

Awwwwwwwwwww, I love this sign! :lolh: :lolh: Is it okay if I make a copy of it for my Photobucket account?????? :) :) :)
That's actually a Forum Plug-In. When editing your post, look at the group of buttons right above the edit window. That one is called smilie.
Highlight the text you want
, and then press smilie, and it will place it in that sign.

I had to install it in the Forum for it to work.

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Pixie
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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Pixie » Sun Nov 14, 2010 4:55 pm

How Cool is this!!!!!

:pixie:

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StarryNightDave
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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by StarryNightDave » Sun Nov 14, 2010 6:14 pm

:lol:

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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Royd » Mon Nov 15, 2010 12:59 pm

I have had the privilage of enjoying a Thanksgiving Dinner in Canada, and it was a throughly wonderful time.

Hi above the Okanagen Valley over looking the lakes, with forests and vin yards near by it was something to be very thankfull for.

Our hosts were Canadian/Americans, and what great hosts they were.

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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Fatherducque » Mon Nov 15, 2010 1:24 pm

Pixie wrote:
StarryNightDave wrote:
iamlookingup wrote::eyebrow: That biscuit recipe calls for 7 1/2 cups of flour?? :faint:
And it only makes 6 biscuits. :yes:
So, are we all invited to Pixie's house for Thanksgiving? :cheer: :wave:

:lolh: It makes 15 and yes, they are large! If you let them dry out overnight they made a great addition to your stuffing/dressing.
15? That's what you call a "cat's head biscuit"!

We have to have dirty rice with our Thanksgiving dinner. Maw-Maw makes it, so there is no recipe. :noparty:

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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Pixie » Mon Nov 15, 2010 4:07 pm

Oh, don't you know it! My mom and my dad were like that! You either had to sit through the whole making of the recipe and guess at the amount, or, just enjoy it and know you would never be able to duplicate it.

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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Pixie » Tue Nov 16, 2010 7:10 am

Bacon-Wrapped Turkey Breast Stuffed with Pear Hash
Recipe courtesy Sunny Anderson, 2009
8 to 10 servings

Ingredients

For the brine:
6 cups water
1/2 cup kosher salt
1/2 cup sugar
5 sprigs fresh thyme
1 sprig fresh sage
1/2 teaspoon red chili flakes

For the Turkey:
2 (2-pound) boneless turkey breasts
2 tablespoons unsalted butter
1 large shallot, minced
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon red chili flakes
Kosher salt
1 ripe but slightly firm Bosc pear, peeled, cored and cut into 1/4-inch cubes
2 tablespoons finely chopped walnuts
1 cup bread crumbs
1/2 cup chicken stock
Freshly ground black pepper
6 strips thick cut bacon
1 teaspoon paprika
2 tablespoons vegetable oil

Special equipment: Butcher's twine

Directions

Begin by making the brine:
In a large container, combine all the ingredients and stir until the salt and sugar dissolve. Put the turkey breasts in the brine, making sure they are completely covered. Refrigerate at least 1 hour or overnight.

To make the turkey:
Melt the butter in a large skillet over medium heat. Add the shallot, sage, thyme, chili flakes, and a pinch of salt; saute for 5 minutes. Turn the heat to medium-high. Add the pears, spreading out in a single layer. Let sit untouched for 2 minutes to brown slightly. Toss, saute 1 minute more, then remove from heat. Transfer the pear mixture to a bowl and add the walnuts, bread crumbs and chicken stock. Stir to combine and season with salt and pepper, to taste. Set aside to cool.

Remove the turkey breasts from brine and pat dry. Butterfly the turkey by slicing the breasts into even halves on the horizontal, leaving about 1/2-inch, uncut at 1 edge so the breasts can open like a book. Season all over with salt and pepper, to taste. Lay a large piece of plastic wrap on a clean cutting board. Put 3 slices of bacon parallel, about 1-inch apart on top of the plastic. Arrange 1 of the open turkey breasts, cut side up, lengthwise on top of the bacon. Scoop half of the stuffing onto 1 half of the turkey breast, fold over the other half, then roll the bacon around it tightly. Make sure the bacon strips lay flat against the turkey. Sprinkle the outside of the bacon with a little paprika. Wrap tightly in the plastic wrap twisting the ends to really seal in the breast to keep its shape. Repeat with remaining bacon, turkey, and stuffing. Transfer the breasts to a sheet tray and rest in the refrigerator for at least 1 hour.

Preheat the oven to 375 degrees F.

Remove the turkey breasts from refrigerator 1/2 hour before you plan to cook them. Discard the plastic wrap and using 3 pieces of butcher's twine, tie the twine over the center of the 3 bacon strips to secure the breasts when searing. Warm a large skillet over medium-high heat and add 1 tablespoon of the vegetable oil. Add 1 of the turkey breasts, seam side down, into the skillet and sear until the bacon is slightly crisp and the turkey is lightly browned, about 4 minutes on each side. Transfer the turkey breast to a baking sheet lined with a rack. Sear the remaining turkey breast, using 1 tablespoon of vegetable oil and add it to the baking sheet. Put the baking sheet into the oven and bake until the turkey is cooked through and the internal temperature registers 160 degrees F on an instant-read thermometer, about 60 minutes. Remove the turkey from the oven to a cutting board and let rest for 15 minutes before slicing. Cut away the butcher's twine, slice crosswise, arrange on a serving platter and serve.

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Pixie
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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by Pixie » Tue Nov 16, 2010 7:11 am

This would be great for dinner anytime, not just Thanksgiving!

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Re: What Can't You Live Without At The Thanksgiving Dinner Table

Post by streetsoldier » Tue Nov 16, 2010 11:44 am

I need to see stuffed celery sticks (with cream cheese and paprika), a huge platter of black and green olives (pitted, with pimentos in the green ones), and enough stuffing (w/o giblets) to make a 1/6 scale model of Mount Everest.

And, DEATH to he or she that brings forth a green-bean casserole! :ialu: :bat:

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