Post your Thanksgiving recipes HERE!!

[kathydwells]

Does anyone have thanksgiving menu traditions that are not exactly your avereage thanksgiving food? For example, my family always has a lasagna or baked pasta dish, alongside the turkey, dressing and all the other regular thanksgiving items. You wouldn't believe how wonderful homemade lasagna is next to your turkey.... It's just an Italian thang.

Now that sounds fabulous Tootsie...I might have to do this. Last year I cooked a Boston Butt instead of the traditional turkey. Everyone loved it, and it was a change. I am going to stick with turkey this year though because I am craving it!!!!

 

[Teresa]

darlene: I've been craving turkey too so I roasted a turkey breast the other night. we're having leftovers each day (this morning it was toasted turkey and cheddar on english muffins). I have this awesome recipe I've used for years, and must share. okay, I'll have to type it in though. crap. just a minute... okay, here goes. you owe me one... JK. this turkey breast gets nice and brown and crispy. but do not overcook or it will be dry (it does not call for basting, but I baste it a time or two - not too much because its suppose to be crispy).

Broasted Brandied Turkey Breast


1 whole turkey breast (about 5 pounder), bone in
5 tablespoons cognac
1 clove garlic, crushed (I use 2 or more cloves)
6 tbsp butter, softened (but still firm)
? c fresh bread crumbs (I use Italian bread, in processor)
? tsp fresh thyme (or use dried)
1 cup water
1 cup chicken stock

• Place the turkey breast on a rack in roasting pan and rub well with 2 tbsp of the cognac. Let stand one hour.
• Heat over to 425. Mash the garlic with the butter. Stir in bread crumbs and thyme until smooth. Slowly stir in 2 tbsp cognac. Spread mixture evenly over top and sides of the turkey breast, making sure it is well coated.
• Roast turkey breast in over 15 minutes. Reduce heat to 350. Film the bottom of the pan with about 1 cup water. Continue to roast until the juices run yellow when breast is pricked with a fork, about hour and 15 minutes longer. Add the chicken stock to the pan about 15 minutes before breast is done.
• Transfer turkey to platter; let stand 10 minutes. Strain pan juices, enrich with remaining tablespoon of cognac and serve with turkey.

Bert Greene’s Kitchen Bouquets (1979)

 

[Rudyjohn]

darlene: I've been craving turkey too so I roasted a turkey breast the other night. we're having leftovers each day (this morning it was toasted turkey and cheddar on english muffins). I have this awesome recipe I've used for years, and must share. okay, I'll have to type it in though. crap. just a minute... okay, here goes. you owe me one... JK. this turkey breast gets nice and brown and crispy. but do not overcook or it will be dry (it does not call for basting, but I baste it a time or two - not too much because its suppose to be crispy).

Broasted Brandied Turkey Breast


1 whole turkey breast (about 5 pounder), bone in
5 tablespoons cognac
1 clove garlic, crushed (I use 2 or more cloves)
6 tbsp butter, softened (but still firm)
? c fresh bread crumbs (I use Italian bread, in processor)
? tsp fresh thyme (or use dried)
1 cup water
1 cup chicken stock

• Place the turkey breast on a rack in roasting pan and rub well with 2 tbsp of the cognac. Let stand one hour.
• Heat over to 425. Mash the garlic with the butter. Stir in bread crumbs and thyme until smooth. Slowly stir in 2 tbsp cognac. Spread mixture evenly over top and sides of the turkey breast, making sure it is well coated.
• Roast turkey breast in over 15 minutes. Reduce heat to 350. Film the bottom of the pan with about 1 cup water. Continue to roast until the juices run yellow when breast is pricked with a fork, about hour and 15 minutes longer. Add the chicken stock to the pan about 15 minutes before breast is done.
• Transfer turkey to platter; let stand 10 minutes. Strain pan juices, enrich with remaining tablespoon of cognac and serve with turkey.

Bert Greene?s Kitchen Bouquets (1979)

I've printed this out as a keeper.
Sounds great, and easy!

 

[Teresa]

I've printed this out as a keeper.
Sounds great, and easy!

I think you'll really like it - let me know. It took me some practice to get the butter/breadcrumb mixture right so it actually stays on the turkey when you rub it on. First, make sure your turkey is completely dry (pat good with paper towels). Second, make sure your butter isn't melted too much or it will be too runny and run right off the turkey. Third, make sure you do that first step (cook on 425 for 15 min), that way the browning takes place quickly. Last, make sure you turn it down to 350. It does not take that long too cook.

I love having gorganzola pasta with it!!! But not the healthiest choice...

 

[Rudyjohn]

I think you'll really like it - let me know. It took me some practice to get the butter/breadcrumb mixture right so it actually stays on the turkey when you rub it on. First, make sure your turkey is completely dry (pat good with paper towels). Second, make sure your butter isn't melted too much or it will be too runny and run right off the turkey. Third, make sure you do that first step (cook on 425 for 15 min), that way the browning takes place quickly. Last, make sure you turn it down to 350. It does not take that long too cook.

I love having gorganzola pasta with it!!! But not the healthiest choice...

Got it. thx.

 

[kathydwells]

I haven't tried this yet but I going to this Thanksgiving. Thought I would share.

CRACKER BARREL DOUBLE FUDGE COCA COLA CAKE

Ingredients:
1 cup Coca-cola
1/2 cup oil
1 stick Margarine
3 tablespoons cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

***Frosting***
1/4 pound Margarine
3 tablespoons cocoa
6 tablespoons cream or milk
1 teaspoon vanilla
1/2 cup pecans chopped
1 pound confectioners sugar

In a sauce Pan, Bring Coca-Cola, Oil, Margarine, and cocoa to a boil, mix the sugar, flour and salt, Pour in the boiling liquid and beat well. Add the eggs, Buttermilk, soda, and vanilla and beat well. Pour into a greased and floured sheet cake pan, and bake at 350 degrees for 20-25 minutes.

For Frosting: In a saucepan, combine the butter cocoa, and milk and heat until the butter melts, Beat in the remaining ingredients, and Spread on the hot cake. Cool and cut.

This recipe for Cracker Barrel Double Fudge Coca Cola Cake serves/makes 10

 

[steele mama]

I haven't tried this yet but I going to this Thanksgiving. Thought I would share.

CRACKER BARREL DOUBLE FUDGE COCA COLA CAKE

Ingredients:
1 cup Coca-cola
1/2 cup oil
1 stick Margarine
3 tablespoons cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

***Frosting***
1/4 pound Margarine
3 tablespoons cocoa
6 tablespoons cream or milk
1 teaspoon vanilla
1/2 cup pecans chopped
1 pound confectioners sugar

In a sauce Pan, Bring Coca-Cola, Oil, Margarine, and cocoa to a boil, mix the sugar, flour and salt, Pour in the boiling liquid and beat well. Add the eggs, Buttermilk, soda, and vanilla and beat well. Pour into a greased and floured sheet cake pan, and bake at 350 degrees for 20-25 minutes.

For Frosting: In a saucepan, combine the butter cocoa, and milk and heat until the butter melts, Beat in the remaining ingredients, and Spread on the hot cake. Cool and cut.

This recipe for Cracker Barrel Double Fudge Coca Cola Cake serves/makes 10

That is just like my "famous" chocolate sheet cake except without the coke. I made it recently and my brain forgot to remind me to put the baking soda. I found that it is a VERY important ingredient. :shock:

 

[Beach Runner]

OOPS! I forgot Beach Jacket's salad recipe when I posted our menu earlier.

My Daughter’s Cranberry and Pecan Salad with Lemon Vinaigrette

Enough mixed green lettuce (or arugula, if you can find it) for 8 people
? cup dried cranberries, coarsely chopped
? cup pecan halves, coarsely chopped
Goat cheese


Lemon Vinaigrette
This is from Ina Garten’s Barefoot Contessa Family Style.
? cup freshly squeezed lemon juice (about 2 lemons)
? cup of high-quality extra-virgin olive oil
? teaspoon kosher salt
? teaspoon freshly ground black pepper

Whisk together the vinaigrette ingredients. Lightly toss the greens with the cranberries and pecans. Then lightly toss with the vinaigrette. Sprinkle with goat cheese.

Serves 8.

 

[Mermaid]

If you can't bear the thoughts of yet another marshmallow-encrusted sweet potato, here is a spicy alternative:

Cuban-Style Roasted Sweet Potatoes

3 large sweet potatoes, peeled and quartered (about 3 pounds)
4 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
1 teaspoon finely minced garlic (1 large clove)
1 tablespoon freshly squeezed lime juice
1 1/2 tablespoons roughly chopped parsley

Heat oven to 400 degrees. Line baking pan with parchment paper and set aside.

Place the sweet potatoes in a medium bowl, toss with 2 tablespoons olive oil, and season to taste with salt and pepper. Transfer to the prepared baking sheet, and roast until the potatoes can be pierced easily with a knife but still offer some resistance, about 30 minutes. Let the potatoes cool for about 15 minutes.

Transfer potatoes to a large bowl. Toss with the garlic, lime juice, chopped parsley and remaining 2 tablespoons olive oil, and adjust the seasonings to taste. Serve warm or at room temperature.

 

[Smiling JOe]

Please remember, NO DEEP-FRYING TURKEYS INDOORS, OR ON THE FRONT PORCH!