BUMPED 11/23/22
Because less than great just doesn’t cut it for Thanksgiving! In our family, Thanksgiving is the biggest holiday of all. We go to the same brother’s house every year, almost an hour’s drive out to the country. My husband comes from a family of eight siblings, and most of them have grandkids now, one even has a great grandchild.
As many of us as possible gather together since we will all be with our immediate families on Christmas. Usually, one or two people at least snag a friend who has no one nearby to celebrate with. Until a few years ago, there were four generations of us gathered to give thanks, but my husband’s paternal aunt died a few years ago. She was the last of his father’s siblings, although we often have a beloved aunt by marriage who still comes with her son and granddaughter.
There are often close to 20 kids, so my sister-in-law came up with the idea of a bouncy house years ago. It is the greatest idea in the world for a little peace and tranquility in the house as we gather and get ready.
Best of all, we never even discuss the menu. We’ve been doing it so long that it isn’t necessary. Certain people bring certain things, and yeah, you can maybe not bring green beans but have a new Brussels sprouts dish, but if you are depended upon for sweet potato casserole (that would be one of my responsibilities) or the turkeys, hams, or banana pudding, you’d best not disappoint.
No day of the year is as fun, and full of great food and family as this one. Every year we see people we haven’t seen since the last Thanksgiving meal. And every year we do give thanks for many things, most especially a huge, noisy, boisterous and growing family, who by God’s grace are still able to gather round all the tables and share our lives.
I hope you’ll share the best of the best of your own family traditions and recipes. I say this almost every year, I know. I so enjoy getting all the different recipes that are popular in different parts of our huge country. Here in the remnants of the Old South, tradition reigns at most tables on holidays, and we are slow to turn loose of Grandmother’s rolls and Mother’s dressing. But sometimes a few new excellent dishes turn out to be the hit of the day.
Here’s my casserole, but you have to wing it. I long ago lost the actual recipe. You’ll find similar ones online, but if you get one that tells you to add flour to the topping, just don’t. It ruins it.
Not my actual photo!
Boil 8-10 medium sweet potatoes until just tender. Mash with a cup of sugar, a few spoons of vanilla, half a stick of butter, a tablespoon or so of salt, three eggs, and whole milk or cream, just enough to get a thick consistency on the mixture, just like you’d want your mashed potatoes to be.
For the topping mix a about 3/4 stick of chopped butter, four cups of chopped pecans, and 1.5 to 2 cups of brown sugar until well mixed and crumbly. This is never a fixed ingredient deal. You have to eyeball how large your casserole is, and also how much of the topping you like. We pile it on. If you’re unsure, start with about half of these amounts and add until quantity and consistency work, then add the topping and cook at 400 degrees until browned.
Will be smoking a fresh ham on the smoker.
I smoke a Mary’s Organic Turkey on the Big Green Egg. Two hours partially covered to get the hickory smoke on the bird. Then two to three hours tightly covered in the big enameled roasting pan to roast at about 275 to 300 degrees F.
My wife takes the juices and makes a smoked giblet gravy. Absolutely delicious.
Big Green Eggs never disappoint
And keeps the kitchen a little less congested 😊
Indeed and I stay out of the way!
I have a Primo smoker. Made in the USA.
We bought an electric turkey roaster years ago. It frees up the oven and keeps the temperature of the kitchen more bearable. Stuff the turkey, put on the rack and into the roaster, cover, plug in, and 4 hours later, voila!
I have one that I received as a gift, did not use for several yrs. I got it out when I needed oven space and plugged it in in the workshop and roasted a bird out there. I LOVE this thing! Only issue is that it won’t take anything larger than 18lbs (turkey).
Such a wonderful family history. Wishing all ya’ll of the Treehouse a Blessed Thanksgiving celebration. I pray safe travels for all in Jesus Holy name 🇺🇸🙏🏻🇺🇸
I lost my directions to your house! 🏡
Just kidding! Your traditions sound wonderful!
God bless! 🙏💕
Try a pumpkin roll instead of a pie. They are fantastic!
Yes they are and they are not hard to make, even though they look super fancy
Pumpkin Cheesecakes are another easier-than-pie option… Several family members MUST eat gluten free, and I’ve found cheesecake crusts made with GF graham crackers to (1) always be delicious; (2) be well received by GF and non-GF guests alike; and (3) are significantly less maddening than attempting to make GF pie crusts.
Thank you. I think you just gave me my desert idea. I have homemade pie pumpkin puree I froze a couple of months ago for Thanksgiving something, I just hadn’t hit on what yet, and I already have several cream cheese packages in the freezer already.
I decided to wait and practice my rolling skills another time. This looks just as good and much simpler, I hope.
Pumpkin Cupcakes with Cream Cheese Filling
https://feastandfarm.com/pumpkin-cupcakes-cream-cheese-filling
BACON WRAPPED TURKEY, WOW.
I always wrap my turkey in bacon – it keeps it moist and takes the flavor to a whole different level, and the bacon is crispy and perfectly cooked too!
I don’t cook the birds for Thanksgiving (my brother does it all), but I do buy turkey breasts in January when they go on sale. I cook those with Emeril’s bacon and herb butter recipe spread under the skin. Roast the breast upside down in a v-rack with a cornbread and sage dressing in the cavity. Gravy made from the pan juices is over the top. If Thanksgiving were at my house, this is how I would serve it.
I just roast my turkey the old fashioned way with my Simon and Garfunkel dressing. Parsley, sage, rosemary and time. I brown sage sausage remove from pan the apples, celery and onions in butter then add mushrooms at the end and mix with cornbread dressing mix and herbs and salt and pepper with an egg and chicken stock. Stuff the bird and bake the rest with a little top up of stock. Takes me a while but worth it.
I’ve covered meatloaf with bacon, but never a turkey. This year I’m soaking the turkey in a wet brine to tenderize the meat. I also like to rub spices and butter under the skin before roasting.
Wish me luck!
Bacon mummy turkey! That’s on my list this year.
That will be an expensive bird(have you seen bacon prices?)! I may just buy a standing rib roast and save money!
I was thinking the same thing, having just surveyed the local area for turkey and bacon prices. A 24 lb. turkey and 2 lbs of bacon comes up to about $55 around my area, and that’s grocery store brand prices. Move out to one of the local farms (healthier birds, free range / organic) and healthier pigs (Berkshires, grain fed, no slop) and the price moves up to $75 to $90. Crazy!
I paid $55.00 for a 25 lb turkey in my area. Fortunately, I did not drop it on my foot when I got my
daughter’s freezer open to store it for a few days. My grandson is going to come over in the morning to help me get it in the oven. I always stuff my turkey and roast it in an oven bag. Comes out perfectly .
Oven bags work well! – we use them too.
My housemate is now making their own bacon. They are on the 3rd batch with different brines and this is the absolute best so far! Had an excellent BLT yesterday, for breakfast. 🙂
Pork bellies are expensive now, too, though.
My son in law mad a rolled roast out of pork belly last Christmas. Wow, better than beef and I live beef.
Better than bacon!
That bacon wrapped turkey looks great.
The illegitimate Turkey looks pretty dry.
Bacon and turkey in the pic, has to be a winner. Pigs and turkey’s, neither one flies too well, no wonder we ett ’em
Thanks ! 😊
Step 1. Buy a pecan pie at Sam’s Club.
Step 2. Eat a slice
Step 3. Cut the remaining pie into 12 slices.
Step 4. Place slices in freezer
Steps 5-16. Eat one slice per month during the next year
Step 17. Repeat.
Had a good day at work? Slice of pie. Bad day at work? Slice of pie. One slice of pie a month contributes to weight loss. It’s been scientifically proven.
The great thing is the pie never completely freezes solid. So it just takes a few seconds in the microwave to thaw it it. If at all.
I have to admit Costco has been making my pumpkin pie for years at $5.99! They are huge and feed a lot of people, and consistently good. I have more time to make other dishes that can be time consuming. I don’t see the point making one when Costco does a good job.
We went on a Costco pumpkin pie binge last year . Went thru 12 by New Years . They do make a decent pie . It was an addiction .
Or the Trader Joe’s Pumpkin Cheesecake!!! Yum!
And for those who always forget that one essential ingredient and remember it at the last moment…
“Walmart will be closed on Thanksgiving so self-checkout cashiers can be with their families.”
Haha, it sunk in after I read it the second time!
HAhahhahahahahahahah……………………….
To funny! I have Pecan Pie issues! I love it, my favorite-favorite pie! Really the only pie I like or eat. Saturday, Sunday a slice…skip Monday. Eat a slice Tuesday and give the rest away. (Having a small dinner with our Mother on Tues) Wednesday we fly to Key West…..where I will enjoy a few Key Lime martini’s as my desert pick. Then I will work of some of the calories reeling in a few fish later in the week!
Happy (Pecan Pie-eating) Thanksgiving!!
My vice is sweet potato pie.
I am making an apple pie by mixing Granny Smith and Mutsu apples. Cinnamon to taste. 1/2 cup sugar. A slice worth of lemon juice. Made my pre-Thanksgiving test pie last weekend to test the apple mixture.
Few things are better than a cold slice of apple pie the next morning.
I’ll buy pecan pie, but my wife’s apple pie is just too god to substitute. She uses Fuji’s and makes the lattice top.
Now I have a hankering for Carmel Apple pie with a scoop of vanilla ice cream.
Try a slice of apple pie with a slice of mildly sharp cheddar cheese on top.
That was my mother-in-law’s favorite breakfast, but she liked the extra sharp cheddar.
I love the extra sharp cheddar on my apple pie! But some of my family members preferred the mild sharp at first, then some later “graduated” to extra-sharp. 😁
YUM!. Microwave it just a touch.
Optional, but most folks do enjoy warm apple pie & the sightly softened cheese
Your comment brings back fond memories of one of my beloved grandfathers.
When apple pie was on the menu, at some point he could always be relied upon for his favorite pie-quote: “Apple pie without the cheese is like a kiss without the squeeze).
🙂
I am blessed to be the only person in my immediate family who likes pecan pie. So I don’t have to share with anyone. Glad to meet a fellow pecan pie traveler!
Any fruit pie is great with coffee for breakfast. Sausage goes well with pie. Save the eggs for Easter.
Sweet and savory is always a good breakfast combo!
100%
keeping family around used to be so easy
now it is one of the hardest feats in the world
for many….many reasons …so sad
am trying… since my beloved died
have lost all desire to cook
until your holiday posts thru the years…
have printed and tried many…
even went back to baking apple strudel
thank you
Thank you!
Happy Thanksgiving to you! The apple strudel does sound good – I’m making cherry strudel and a pumpkin pie!
Although this time of year brings up all those dear family memories, I think it’s a healthy reminder of what’s really so basic in our hearts. I believe all those who have gone before me are just waiting for that glorious day of reunion.
AG, with you all the way about our departed loved ones. I truly believe what D.H. Lawrence (of all people) wrote about the after life: “The dead don’t die. They look on and help.”
What a wonderful family Thanksgiving tradition you have! Our family has dwindled , makes me miss the big gatherings filled with love and joy…
Agree…my family on my Dad’s side used to gather at my mom’s and I mean everyone. 50+ aunts, uncles, cousins. We did it since I was a little kid and I’m glad my kids got to experience it. Now as people pass away and move to other states we are down to the immediate family of 15. We make the best of it and it’s fun. It’s certainly not as hectic but man I miss those days sometimes. Wish I was a kid again with no worries in the world.
We used to have Christmas like that in England. No real gift giving but everyone got together and I loved it. Christmas at one aunt and Boxing Day at another. Wonderful memories.
I adored my Christmases in Wales for decades, Kintbury. At my sister in law’s 15th century farmhouse, where I learned that the much mocked “bad” British cooking was no such thing.
The finest roast dinners I ever tasted. Plain cooking executed to perfection. I can’t tell you how I miss them…and the company and the brilliant conversation. Oh my heart….
I think I can blow most peoples socks off with my pork roast, fried apples, roasted potatoes, carrots and Brussels sprouts when they are good. Beef roast and Yorkshire puddings too.
I need recipes
I even had friends that would put the roast and potatoes in the oven, nip down to the pub and come back after a couple of hours and finish cooking.
Anything specific served on Boxing Day?
Leftovers from Christmas Day. Typically there are lots of shoots on Boxing Day…hiking as well if one lives in the countryside.
Christmas Day was goose but Boxing Day was just tea, sandwiches and Christmas cake and pudding etc.
3rd gen Army brat here, married AF. We always ate at the mess hall and we all so enjoyed. Mom didn’t have to spend her day in the kitchen; Dad could eat some of all the desserts; my brother could have 3 Turkey legs; no one told us kids we had to at least try the vegetables.
I was shocked after marrying into a big family how they all gossips about whoever wasn’t there that year..year after year!
But ALL thanked GOD for their blessings, through all the years! Praise Him!
Gossip is always the worst part of any gathering. Always.
I choose not to partake in any of that, and instead walk away and play with the little kids, or do anything but sit and listen while other people are being ripped apart.
Mess Hall Thanksgivings sound like they were super fun!
Yes, they were, and still might be. At some posts/bases that day the commanding officers served!
Sweet!
I make the same sweet potato casserole with the pecan topping mentioned by Menagerie in the post – and no flour in the topping either! I love nuts by themselves but not in my baked goods. It is a texture thing, and I am weird. I put my pecans in a plastic bag and hit them with a mallet to make very fine pieces as part of the topping.
Beautiful.
Thanksgiving is awesome.
I like me sweet potatoes with a little bourbon. Just bake the sweet potatoes till done, remove, let cool, peel and add to a bowl. Add bourbon 1-2 TBSP per tater (or more) some butter and smash coarsely. Top with pecans and bake again for about 20-30 minutes. Good southern fare!
I am so excited for this Thanksgiving! I will finally have all four of my children at my table – my 22 year old triplets and my 40 year old daughter. She is flying from El Paso next Tuesday with her boyfriend. It has been 10 years since we have all been together. I will be VERY thankful!!!
Awww! That is great! Everything will taste better with your kids there to eat with you! Enjoy 🙂
Four generations, celebrating and breaking bread together, praising our Lord for the bounty He provides. Blessings and happiness to you all!
True meaning of Thanksgiving. Jimbo’s four children are too spread out for TG gathering. Fortunate two kids in Austin, one in Dallas; then there are the missionaries in NYC!
Thanksgiving was the one day my mom pulled out all the stops when it came to making a dinner. After I got married, my wife took over the reins. My family then started making Christmas dinner when my girls were young. We slowly transitioned out of the Thanksgiving dinner-making business and focused on Christmas dinner. The recipe originated from a Marlboro (yes the cigarettes) Country Cookbook “Morning Fires, Evening Lights” where I found a recipe for stuffed roast beef. I never follow recipes but use them as an initial guide for flavor.
Every year I search for two beef tenderloins and dress them rather than the butcher. I then stuff them with a mixture of finely chopped and toasted pine nuts, pecans, mushrooms (a variety), onions, nutmeg, and a dash of tabasco sauce. I tie the tenderloins up, sear them over charcoal, and finish them loosely wrapped in foil in the oven. The side dishes are usually frozen Jersey summer corn that we stock up on and some roasted potatoes and onions, salads, and other things we prepare. I only have a single oven so it makes for a great exercise in juggling resources.
We usually have a crowd of 20 people consisting of family and friends. This will be the second year I’ll miss my dad. My mom will be down in Florida where we’ll have her join us virtually as we toast to our good fortunes with a Harvey Wallbanger drink (thanks dad!) that everyone looks forward to. Every year the price of the dinner goes up and people come and go, and some sadly never return however, we honor their memories. I’ll continue this effort for as long as people want to gather as a family.
Just my two cents. Thanks for keeping things interesting Sundance. I don’t comment often but my stop here is daily as I begin my day. Happy Thanksgiving to all who took the time to read my humble response.
-Ron
Remember: no matter how dry the turkey or however else the meal is screwed up, IF THE GRAVY IS GOOD and served hot, you’ll get great reviews. It’s all about the gravy and you should make it from scratch using the drippings with store bought broth added. Get the expensive bone broth. A dash of Madeira cooking wine makes the taste sensational. GRAVY RULES!
The first year we all got together on the blog, I got this recipe tip from one of our original Treepers. It was really hard to convince myself to try this because I already had a great recipe for super moist turkey. However, her description of how good this turkey is, combined with how enthusiastic her whole family is about it convinced me to try it.
My own family loves it so much that I’ve stuck to it all these years. This year I’m not cooking the turkey for our big meal, but I will be making one for us, and I’m going to use this recipe, but smoke it.
No dry turkey! This is very moist and super flavorful.
https://altonbrown.com/recipes/good-eats-roast-thanksgiving-turkey/
If you need your oven during the day and want a super easy turkey recipe, here’s my old one, given to me by an aunt who was one of the best cooks I’ve ever known. After using the Alton Brown recipe, I’d put the aromatics from that recipe in the turkey, might even brine it too.
Either put a stick of butter or the above mentioned aromatics in the turkey cavity. Salt and pepper the bird. Add three cups of water to the roaster. Cover the roaster with heavy duty foil, the wide width, and be sure to crimp it down tight. You want the bird to steam. Cook at 200 degrees overnight. You will not have a beautiful bird to carve, it’s going to fall off the bone and be very juicy. If you want a centerpiece bird please don’t use this recipe!
Sure like the turkey off-the-bone. Slow and low cooking is best.
This year, I’ll use my three Big Green Eggs to cook three turkeys.
One for our neighbor who is taking care of her 96 year old father.
One for my wife’s friends who are very tight this year on funds.
One for us.
We are very thankful to God, from who all blessings flow.
A group of guys in my neighborhood have a Turkey Frying Ministry on Wednesday before Thanksgiving. They have 4 fryers set up and a bunch of lawn chairs. And, they drink beer and fry turkeys for anyone who shows up. If you want you can make a donation to fight hunger.
America at its best!
Awww JINX Menagerie! I posted it too!!!! OH MY GOODNESS. Alton is a genius with this one!
I never doubt Alton when it comes to food. If you get the exact ingredients and do exactly what he suggests the fare is unbelievable.
Another one like that is done with peanut butter, just slather the turkey all over cover with foil and bake at 250 overnight. Not a presentation bird but slow not dry and surprisingly doesn’t taste like peanut butter. Just a great bird.
his creme brulee is perfect
Similarly a fall apart turkey from my grandmother. She taught me to slather up the turkey in real butter inside and out. Then add a bit of salt. Grease up a brown paper grocery bag with Crisco. Put the entire bird inside and roll up the end of the bag tightly. Place on a deep roasting pan and bake. The first hour bake at 350. After that turn heat down to 175 and bake either all night the night before or all day. Mouth watering.
Or make your own stock, which has lovely flavor and body.
If you make it in an Instant Pot, it is easy (yes, I have done it and frozen mine into cubes). Here’s the way you do it:
If you don’t have an Instant Pot, you can do it the traditional way in a big pot.
I do still buy and use store-bought stock, but mostly the vegetable (I have a vegetarian in the family). And yes, Madeira does add some zing to the gravy!
I try to make sure every bone and shell is saved to make broth – turkey, beef, pork, ham, chicken… even shrimp shells. Hands down better than the store bought watery stock. This summer, even corn cobs went into the stock pot for making corn chowder – just boil them but don’t pressure cook them because the higher temperature turns the stock brown as the sugars turn into a caramel-like flavor.
I have an instant but I do it traditionally, I like the atmosphere.
I end up with so much, I make turkey soup with wild rice with the leftover stock and turkey bits that fall off the bones(inc. vegetables and seasonings).
Watch the video. She suggests reducing the stock and freezing it in small amounts (think ice cube size). That way you can take out as much as you need to make a pan sauce or soup. Just add as much water as you need to your reduced stock cubes if you use them for soup. I do that, and it works really well.
Down south we love giblet gravy. Some of my family avoid the giblets, but I love them. Make sure you cook the giblets and neck with the turkey. When you make your gravy, chop the giblets and pull the meat off the neck and add to the gravy. Mmmm good.😊
When I was a kid, I used to maneuver around the giblets as best I could when I ladled it on to my potatoes.
Now that I’m much older, I have to admit that it made for flavorful gravy.
I solved the problem in my family with nobody liking giblets but me. I boiled a chicken… a big one… with the giblets the night before. I made my gravy with the broth from the chicken and put the cooked chicken meat in it. And four hard-boiled eggs. Cooked it about two hours, very slow. It’s thick and just scrumptious. Nobody cared if my sister’s turkey was a little dry. And nobody missed the fact that I ate the giblets all by myself!
My southern gramma always made giblets gravy. She’d add a chopped up hard boiled egg to it.
That bacon wrapped turkey….might be the most beautiful thing I have ever seen…
Love you forever for this image Menagerie.
Something new I’m going to try this year is Pecan Pie Bars…I tasted one at a neighbor’s last week. Better than the pie, imo
I have a recipe from a Chinese cookbook (Time Life) for fried bananas in batter with warm honey. Delicious.
Such a beautiful Thanksgiving you have! All our kids will be home and it looks like we’re only having two guests, but I have a feeling this will be the last year at least one of our older kids doesn’t bring home a significant other for the holidays.
This year, I’m going to try making keto stuffing, using a regular stuffing recipe but swapping regular bread out for this one: https://www.lowcarblove.com/blog/90-second-bread. I figure I’ll cube it and then toast it in the oven and then make the stuffing. I’ll probably try it out this weekend and will report back. And of course I’ll also be making my usual Pepperidge Farm stuffing with fried onions and celery. (My favorite Thanksgiving food – But none of that carby food for me this year).
I got two free turkeys (one from BJ’s and one from Weis Markets) that I’m donating to food pantries. I’m only making a turkey breast because my husband is a traditionalist and must have turkey on Thanksgiving. I’ll be making a roast beef for me and the rest of the family. 🙂 Everything else will be a traditional Thanksgiving meal. I just don’t like turkey – it’s dried out chicken as far as I’m concerned. Must be the way I cook it. LOL
Use a thermometer and pull it out 5-8 degrees before it’s done. Well-done meat gets tight and squeezes out the juices. Large pieces of meat over 4-5 lbs. continue to cook once out of the oven and dry out because of this.
Yes, please report back on how the keto stuffing tastes. Thank you!
Will do!
Brine the turkey breast, and see my recipe for turkey below. If appearance doesn’t matter, put some water or broth in with it and crimp foil tight. Steam it slowly. It will be very moist.
You are the second person this year to tell me to steam the turkey. I guess I have to try it now! But I’m still looking forward to my roast beef. 🙂
I do this with small chickens or cornish hens. Try it that way if you don’t do it with turkey this year.
For this, I just brine in lemon juice rubbing salt on the chicken in a large ziploc overnight, turning around every so often. Use Menagerie’s method, but brush some apricot preserves/jelly on it. About 15 minutes before, take off the tin foil and brush it with apricot again. Let that brown.
If the look doesn’t matter and you have the room, see Kent’s post. Butterfly(spatchcock) the turkey so it lays flat. It will cook evenly and the fat from the skin keeps the entire bird moist and it cooks faster.
Those turkey cooking bags keep the turkey moist but the skin doesn’t crisp or brown.
The turkey injectors really work nice. My boys love the added flavor.
My family has always stuffed turkey with meat stuffing which helps to create more gravy. My grandparents brought over that recipe from Belgium. My mom recreated the stuffing by trial, error, and dad’s recollection. He lost them at a young age. There is no written recipe but I watched my mom over those years. My parents have now passed but the tradition still stands.
I have had superior turkey ever since I began cutting it into pieces and dry brining before roasting. No stuffing in the bird either. The meat is perfectly cooked and juicy. No dry turkey!
I tried the brining a few years ago. I didn’t have much success, but I didn’t cut it into pieces either. If I don’t have success steaming it I’ll try brining again at Christmas, when my husband will next want a turkey. And these last few months he’s been slicing up whole chickens for me to save us some money on our grocery bill. In his younger days my husband spent a few years working in the meat department at the Acme – he cuts up whole birds like a pro.
I bet he could almost do it with his eyes closed. Meat cutting is an underappreciated art form.
Good instructions for dry brining – easier than wet brining, and I think it is better.
https://www.seriouseats.com/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving
Thanks for the low carb recipes link!
If you have Gluten Free people coming you can make a pie crust
with oatmeal and butter very simple..then make your pumpkin
pie or whatever pie filling you would like. Also the do sell boxed
Gluten Free stuffing Mix if someone would need that.
We have a gluten free family member so it will be regular
Pepperidge Farm stuffing for all of us and a small bowl of stuffing
for the GF person.
Gluten-free here—-I just make homemade cornbread with oat flour and cornmeal (delish!) and then use toasted gluten-free bread. You cannot tell the difference.👌🏼 I add Jimmy Dean sausage to my dressing. Best part of the entire meal!
We don’t have gluten free in the family but we do have several low carbers (myself included). I’ve begun making crustless cheesecakes which are actually quite tasty. Also, a nice gluten free appetizer is crustless quiches made in mini muffin tins. Both are naturally gluten free.
You can also mix up finely chopped pecans, a little butter, and an alternative sweetener as an excellent pie crust–at least for pumpkin pie anyway. I’ve also made pumpkin pie pudding, too, in a crock pot . . . no crust needed!
Budget friendly… easy to make appetizers or a fresh veg course for a sit down meal that are low fat:
https://tipbuzz.com/ceviche-cups/
Vid (Technically not vegan though because I think tortillas contain lard?)
This recipe is Alton Brown’s Oven-Roasted Turkey. I’ve used it for years and it is, hands down, the BEST Oven-Roasted turkey ever. Instead of Allspice berries, I just use ground Allspice. You need a bucket / ice cooler and a whole day for the brine… but it is so worth the effort. I’ve been known to throw in a large orange in lieu of the apple. Delicious.
https://altonbrown.com/recipes/good-eats-roast-thanksgiving-turkey/
For something a little different, but better and easier, try the triple whammy on your turkey: Spatchcock, brine, and high heat roasting.
Spatchcock = cutting out the backbone (use it for stock) makes for quicker and better roasting
Brine = either wet (soaking in salt water) or dry (rubbing with salt) brining makes moist, juicy, tender meat
High heat (450F) makes for quicker, crisper, better cooking
Here’s a guide to do all three:
https://www.foodnetwork.com/thanksgiving/thanksgiving-how-tos/how-to-spatchcock-a-turkey
Highly recommended!
I dry brine, but I cut my turkey into parts: Legs, thighs, wings, breasts. The neck, back and giblets are used for stock that goes into the gravy.
Much faster and a superior end result.
I dry brine too. Why water down the salt? It only slows down the osmotic process to draw the salt into the meat.
Public Service Announcement – Whole turkeys take one day for every 4-5 lbs to thaw in the refrigerator. Get them out of the freezer and into the frig today!
Took mine out this morning. First time I’ve had a frozen turkey in years!
I am contemplating using the immersion cooker on some deconstructed turkey this year.
Do it, you will love it. Serious Eats has the instructions to make it perfectly juicy.
Agreed, I’ve tried all the methods, including Alton Brown’s. Discovered this over at Serious Eats several years ago and it’s the only way I make Thanksgiving turkey anymore. Dry brine for three days. Does take up some real estate in the fridge. https://www.seriouseats.com/butterfiled-roast-turkey-with-gravy-recipe
Can you smear herbed butter under the skin of a spatchcocked turkey? Or should you just salt it?
I’ve never tried but don’t see any reason not to.
Yes!
If you brine it, no more salt is needed.
Also this, re brining:
https://www.seriouseats.com/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving
After using this same process, I will never go back to how I used to make a turkey.
Sweet potatoes, cooked and raw, are one of my favorites. But, I could hardly get past the pic of that bacon wrapped turkey. That bacon wrapped Bird is the Word!
No kidding. I think I’d eat a rock wrapped in bacon.
My younger daughter and her husband are giving us a new granddaughter due the day after Thanksgiving, so that is a blessing for sure. They are a 3-hour drive from here so they won’t be traveling, but I will be driving down there as soon as I get the call that my daughter is in labor. So, if I’m not here on Thanksgiving the other cooks can take over. Our house is well-stocked with food.
My other daughter and family will be here all of Thanksgiving week. It’s very hard having my grandkids all the way in Washington State, but we manage to see them several times a year. I know that many people have grandchildren in other states and cannot travel as much as we have been able to, so I always give thanks for that. And my son lives here so I get to see my other granddaughter a lot.
Now all I need is a new recipe for mincemeat cookies. Nonesuch discontinued the boxed condensed mincemeat that was the key ingredient, and the jar mincemeat isn’t the same. My mom made them every year and I have been making them forever too. It’s a tradition around here.
Happy, Blessed Thanksgiving to all of you!
Oh you are getting the absolute best blessing –nothing like a new baby! Congratulations!
Yes, when you get a used baby they just don’t smell the same. 😁😁😁
Joy! Joy! What a beautiful blessing! Little grand-loves are the best! Congrats!
I am missing the condensed mincemeat as well, my grandmother’s recipe for mincemeat pie is based upon it.
The stuff in the jar is icky.
My old Joy of Cooking (1980) has a mock mincemeat recipe that I will be trying tonight. I hope it’s on a par with the old recipe.
Traditions…so precious. They connect the generations so the continuum remains unbroken.
“Tradition is not the worship of ashes, but the preservation of fire.”
~Gustav Mahler~
Since Brussels Sprouts were mentioned, this is the most delicious casserole. The first time I made it, I could not believe how many people in the family were eating it – I was disappointed I had no leftovers! I’ve been bringing it to ‘the feast’ the last couple of years & it’s remained popular.
Brussels Sprouts with Smoked Bacon in a Mustard Cream Topped with a Parmesan Crust
http://www.closetcooking.com/2011/11/brussels-sprouts-with-smoked-bacon.html
A couple of notes about this recipe if using as written:
I am very low carb so I modified the recipe for my low carb needs (& this is the version I take to the feast):
Dish size – I use a Pyrex pan that is 8 x 11 – fits in my toaster oven & plenty large enough.
I love love Brussels sprouts!
Sounds very yummy!
Another good Brussel sprout dish is with sweet potatoes! The two really compliment each other. Just delish.
Crushed pork rinds as a topping – this dish has peaked my curiosity!
The Red Royal
1-1/2 Oz Crown Royal
1-1/2 Oz Disaronno Amaretto
drizzled over crushed (snow-cone style) ice
topped with a maraschino cherry (or 2)
Holiday in a glass
cheers
Thank you so much for sharing your heart and family. This place has been like family for a good while. I’m thankful for all the care that goes into keeping things civil and the search for wisdom in many areas.
My family has been torn by divorce and guardianship fight for my mother’s assets. Blood relatives are rare at this point so we spend time with adopted family. Our Celibrate Recovery group always has stragglers that don’t have a place. Two years ago we had about 35 people and was able to use the great kitchen at the church. We even have small family quartets who come because they were going to be alone. This year were are Driving to Austin to be with wife’s family.
I cook with the soup pot method because there were 7 of us at one point. My favorite dressings is wild rice dressing that is savory and a little sweetness with white raisins. I start with bacon to bits, then Vidalia onions and carrots in butter till caramelized, chopped nuts and baby portobello mushrooms sliced, wild rice, water, sage salt and pepper to taste. Add raisins at end so the don’t rehydrate. Pot-o-goodness
cranberry relish with navel oranges, recipe on the bag
spinach salad with purple onions and mandarin oranges poppy seed dressing
Brined turkey (Alton Brown’s works great)
Mince meat pie (expensive pie filling jar is worth it at Safeway) and whipped cream (no spray bottles), Costco pumpkin and apple. Take a wide birth around the Pecan pie while shopping (8-)))
I used to post as honoraryintern and have decided to be just me from now on..
Happy Thanksgiving Treepers!!
I am so sorry your family is torn apart right now, Robb. It is hard to watch as one-by-one family members disappear for one reason or another, and harder still when the reason has to do with some type of betrayal.
I pray time spent with your new family — your brothers and sisters in the Lord with whom you’ll spend eternity — will be full of grace and glory.
Thank you, too, for your dressing recipe. I’m a pretty boring cook, but my husband loves creating delicious food, and I’m always his willing taste tester!
Jesus blessings to you Robb, this day and every day.
Thanks Raven. Jesus is the reason.. Everything is better with him
Ever since our 2 boys have been engaged and then married with their own kids (6 grandchildren, Thank You Lord), we have two separate dinners. With our in-town son and the in-law parents, we spatchcock a turkey and smoke it alongside a rack or 2 of baby backs. My spouse has generally just tolerated turkey, but the smoked one is a big hit, even with her and 2 young grandchildren. The 2nd son and family go her mother’s house. Then, on Friday, they come to us where the main course is Grandma’s pasta. The other 4 grandkids ALWAYS ask for that pasta. It’s nothing special other than the love injected while each of the kids have their small parts in production of the pasta. The younger they are, the more impatient they are as the sauce simmers and the noodles boil. I’d rather have them all together at one time, but with boys, we have to be flexible.
My mom’s spaghetti sauce and her poultry stuffing were my two favorites.
She made her stuffing by mixing crumbled hot dog buns with salt and pepper, tons of chopped onions and cooked and crumbled sausage meat.
A many thanks the many fine CTH posters, and may you have a happy and joyous Thanksgiving.
We Canadians have ours in October and my time here at this site has increased my appreciation of that special day.
Thanks, and Cheers to you all!
In my dad’s last years we strted adding a small ham and ribs (in the Cajun smoker) to the menu to have along with the small turkey, as he disliked poultry of any sort. If you place the ham on the shelf above the ribs it will drip on the ribs the whole time and you don’t need any other sauces for the ribs – and they are fall off the bone tender.
And y’all don’t forget yer ugly sweater – they ain’t just for Christmas anymore.
As God is my witness, I thought turkeys could fly!
IKR??? 😀
Of course turkeys can fly! But not if they’re frozen!
One of the funniest tv moments in history.
I am one of the “Alones” on Thanksgiving. My family is a bit fractured so I don’t want the drama to suck out my gratitude. I have had some real heartbreakers and have found the experiences have magnified my gratitude and faith in God. Go figure that one out.
I still cook a traditional dinner. I get invites but find Thanksgiving Day is a day of joy through prayer.
Kentucky Derby Pie – go bake this!
God bless everyone on CTH, including any bitter liberals.
🙂
When I was single, I tried to spend Thanksgiving alone. It was the only time of year I got 4 days off without using vacation. I would park myself in front of the TV and watch Christmas movies. I really did love it. I let the gratitude and Christmas spirit envelop me. It was a wonderful day of reflection for me.
But then I married a man with ten siblings and his favorite holiday is Thanksgiving. Not counting 2020 which scared off his COVID freaked relatives, I don’t think I’ve had fewer than 10 people for Thanksgiving dinner in more than two decades. Many years, I have had 20+ for dinner and dozens more for dessert. I do enjoy the hustle and bustle of hosting, but I’d be lying if I said I didn’t miss my old solo Thanksgivings just a wee bit.
We have had derby pie at Thanksgiving and Christmas for almost 30 years. It’s one of the things I always take to the big dinner.
My granddaughter was asked what she wanted for food for Thanksgiving dinner, and her answer was 10,000 of Grandma’s buns. I doubt I will make that many, but increasing every year as the family grows.
Happy Thanksgiving All. This site helps me retain my focus, hope, and vestiges of sanity! Thanks Sundance and all!
First year for four generations for Thanksgiving!
Now THAT’s a blessing!
Sounds like a title to a country song…
“There’s Nothing Better Than Grandma’s Buns”
…or maybe not.
I am inspired to try your sweet potato concoction! You hooked me with the pecans and brown sugar topping – I’ll use extra dark sugar. I predict this dish will be a welcome addition to: venison and turkey done Traeger style.
Peace and prayers on the winds for God’s continued favor upon Sundance and co.
I have never seen a recipe for this before so here goes. My Great, great + grandfather on my Mom’s side came to this wonderful country in 1640 as an indentured servant and was indentured in Maryland. Somewhere along the way, this recipe originated and made its way from Maryland to Kentucky, Missouri, and then to Texas. It is salmon potato salad. I would watch my Gran cook potatoes and sliced onions in turkey or chicken broth until ready to mash. She would then pour off any extra broth and add a can of salmon and about 1/4 stick of butter. Mash well, and serve with a generous pool of turkey gravy. This was something special to all of us grandkids that we looked forward to at Thanksgiving and Christmas. 1cas
I love bacon and turkey but would prefer them separate. This is the only common-sense response to that picture.
The turkey wrapped in bacon is a good idea. I have some bacon in the freezer that I bought on sale…turkey bacon. I have my own thanksgiving dinner (I like it that way) and I was able to buy turkey thighs at Harris Teeters so I will cook one of those wrapped in bacon. I also bought some Japanese sweet potatoes and will do something with them. I used to make a sweet potato and apple casserole so maybe try a small one of those (has brown sugar layered). Then a green vegetable (traditionally peas, but asparagus would also be nice). And a chilled bottle of chardonnay.
I always go for a hike first before starting to cook.
My parents have been gone for over 30 years, my remaining siblings live far away, and God never gave my husband and I children so there are no kids, grandkids or greats around. Once nosey family gatherings are long gone, but still wonderful in my memories.
Sometimes we volunteer at large events where Thanksgiving is served to people who have no where to go, sometimes we invite people over or are invited to friend’s houses, but most of the time we stay home and give thanks to God for His goodness in our lives — then eat way too much food!
Thanksgiving usually starts off with Breakfast Pizza, a recipe I have memorized —
Line a 9×11 pan with one tube of original flavor Pillsbury crescent rolls
cut up and add one package original flavor Brown and Serve sausage
cut up and add one green pepper
whip 6 eggs, add a splash of milk, salt and pepper to taste and pour into pan (the salt and pepper is always the trick, since I’ve never measured how much I actually use, and the cheese adds a lot of salt on its own)
add 2 cups shredded Kraft mozzarella cheese
Bake at 350 degrees for half an hour, or until a lot of the top turns golden brown
I’ve made this recipe many, many times and have used different brands along the way. Don’t know why, but Kraft cheese seems to make a big difference, as do Pillsbury crescent rolls and the original Brown and Serve sausages.
Cranberries. Cranberries were a big part of my husband’s childhood with his huge Polish family.
I like the easy store bought cranberry jelly. But my husband, he likes his cranberry recipes!
Cranberries in Brandy
1 bag fresh cranberries
1 1/2 cup sugar
1/2 cup brandy
(add 1/2 cup sliced almonds if desired)
mix ingredients together in baking dish
cover and bake at 300 degrees for 1 hour, stirring half-way through to help sugar dissolve at bottom of pan
Often the cranberries come out all puffed up looking like beautiful little Christmas lights, but it’s a 50/50 thing whether they do or not.
Also, his mom’s famous —
Cranberry Salad
1 bag fresh cranberries
20 oz can crushed pineapple
1 cup chopped walnuts
1 bag mini marshmallows
1 cup sugar
1 16 oz tub Kool Whip
Grind fresh cranberries
strain juice from pineapple and mix pineapple pieces with cranberries
add nuts, marshmallows, sugar and stir
fold in Kool Whip and keep refrigerated, but it won’t last long!
Thanksgiving is not what it once was, a family holiday, in my case, broken by disinformation and a close loved one’s adoption of Branch Covidian beliefs and estrangement and physical distance from my children. Fortunately, one of my children is traveling to celebrate Thanksgiving with siblings who are a half a country closer.
I am glad to know that Thanksgiving is still celebrated in millions of homes, and one day, too, I will look forward to celebrating it again in the presence of a loved one or loved ones.
I was asked to bring the greens one year.
I wrapped medium sized asparagus in prosciutto.
Have the cook in charge panfry till a little crispy and asparagus is bright green.
Even the kids took seconds.
Also maple bacon Brussel sprouts is a winner.
Pan fry halved sprouts in butter till nice and browned, set aside, cook the bacon in same pan, (remove excess grease) put sprouts back in pan add 2 tablespoons maple syrup, cook for a couple seconds and serve. I’ll even eat that one next day cold if any are left.
I grew up on the coast of North Carolina, but my parents were from upstate so we were considered ding batters (local term for not from here). Many of the locals from down east Carteret County put oysters in their dressing. While I love oysters, my family never managed to develop a taste for this.
Just some good ol’ Cornbread stuffing for me.
Cornbread stuffing is what our family eats. I have my Grandmother’s recipe but we have upped the ante and now add a little chopped green chilis to it. Not too much, just enough to take the taste to the next level.
Ooh. Good idea. I make cornbread dressing every year but never thought about adding chilis or hot peppers.
I have started adding cayenne pepper to just about everything though
My SW Louisiana roots coming through. LOL
You are indeed a Dingbatter! Wear that badge proudly.
It’s a really simple thing but versatile.
One bag of fresh cranberries and one orange chopped in food processor. Add at least a cup of sugar…i use more…and
refrigerate for a least a day.
Great relish for turkey but I love it best on buttered toast in the morning. Lasts for days and days.
Oh I forgot…add orange zest to it for extra citrus spike.
1/4 tsp cinnamon and the zest of an orange and you have my recipe. I also only use 1/2 cup sugar. Simply the best!
Fifty years ago an American lady was visiting the Southern Cape (South Africa).
She bought two flat white boer pumpkins, and gave us a gift of two pumpkin pies.
That was the best caramel dessert I ever tasted.
https://www.rareseeds.com/flat-white-boer-pumpkin
I am in awe and fascinated by the Boers/ Dutch farmers. The persecution they have endured for centuries , all because they are brilliant and industrious. Makes me feel so disheartened and angry.
Such beautiful pumpkins!
Being a natural beggar, when a local farmer set up a pumpkin patch in town I asked if I could have any “bad” pumpkins they couldn’t sell. They gave me the most beautiful assortment of pumpkins that sat out on our front steps until, one by one, I brought them in and processed them.
Now I have powdered pumpkin in jars that should last for many years,
many freezer bags holding 3 cups of frozen pumpkin,
lots and lots of pumpkin seeds to plant next spring,
soon I’ll can the rest of the pumpkin —
after taking 3 cups out of the mash to make pumpkin custard for Thanksgiving. It’s the same as what goes into pumpkin pies, you just don’t have to waste calories eating the crust (my least favorite part).
With each new set of pumpkins processed I’ve been making pumpkin custard and baking it in two large pie pans. One day last week our 15 year old neighbor came over to shoot with my husband. When they were done and came in the house I offered them a piece of custard. My husband didn’t want any, but the 15 year old ended up eating the entire pie. So nice to have big eaters around!
These pumpkins also make excellent fritters.
One could try with other pumpkins but the flavors vary considerably
which may also be dependent on when they are picked.
Hate to admit it, but I have no clue what a fritter is. . .
I looked it up.
Is it a deep fried piece of pumpkin?
Here in the South a fritter is deep fried dough, usually with some type of fruit, especially apples.
Don’t forget the powdered sugar !
Now that’s a turkey!
Stella has a dessert recipe post up. Be sure to share over there too!
https://stellasplace1.com/2022/11/18/desserts-for-the-2022-thanksgiving-holiday/comment-page-1/#comment-401589
I always make extra pumpkin pies with the help of the Libby’s can recipe. I give a pie to each of my grown kids/ grands to take home.
The next day on Friday morning, it’s been my long standing tradition to enjoy a slice with whipped cream and my usual coffee for breakfast…. and sometimes lunch too.
Mmmmmm … bacon …
Who cares if the Turkey comes out dry …
Turkey flavored bacon.
Yeah, what do you do when the bacon’s all gone?
Cook more!
During this Thanksgiving Season…
Turkeys are thankful for vegetarians 🙂
Hahaha. Cook more and re-cover the turkey with it. 🙂
However, when I cook a turkey, it is never dry and the white breast meat is the juiciest of all. I cut off the leg/thigh and the wing and then I slice the breast as if were a steak using an electric knife. 0.5 inches thick with the juice just running down…perfection!!!
I cook mine breast meat down, and I smoke it with hickory wood. When I get it the color wanted put it in a pan still breast meat down and coat it with Italian dressing. Cover and cook slow for about 3-4 hours. When done you can pull out of the pan and the meat falls off the bone.
Are you sure about tablespoon salt? Otherwise sounds great. Just wanted to make sure about salt.
Salt to taste, and don’t worry too much about that precise amount. And it is very great. awesome.