Thanksgiving Recipes

What is your favorite side? I do like cranberry sauce and bought fresh, local berries while in Westport a few weeks ago. I'm not sure we'll do much of a dinner though. The commissary had cut up, frozen duck and may do that.
 
Favorite side? Well, the only side I care about is the stuffing (with Jimmy Dean sausage) roasted INSIDE the bird.

But, if you mean, besides stuffing, I like mashed turnip (rutabaga).

Lee
 
Can't pick one side but my favorites are:
Stuffing
Uncooked Cranberry, tangerine and pecan relish
Mashed potatoes and gravy
Mashed sweet potatoes and accorn squash with butter, brown sugar, maple syrup and tangerine juice.
Brussels sprouts
Asparagus
Veggie medley (carrots, cauliflower and broccoli)
Stuffed mushrooms
Sautéed mushrooms
 
Stuffing!!!!!
Turkey wings (yes)
Breast meat for leftover sandwiches (white bread, mayo, lettuce)
Green bean casserole (love it)
Pumpkin pie(lots'a cool whip)
.. as long as I get those, I'm happy every year. lol
 
QSis said:
Favorite side? Well, the only side I care about is the stuffing (with Jimmy Dean sausage) roasted INSIDE the bird.

But, if you mean, besides stuffing, I like mashed turnip (rutabaga).

Lee
Click to expand...

I had an oyster dressing recipe from Better Homes and Garden but lost it.I'll try to google it.

The schools used to do a gravy and chopped turkey over mashed potatoe and miss that.
 
It's that time of year again - I swear I'm going to make oyster dressing as well as some pheasant dressing.

I need a new side dish to wow the guests. Any ideas?
 
I've been keeping my eye on @create/PBS for ideas.

I can say that Ty is going to do duck and ham this year.
 
John,

I've been meaning to try this recipe for about 10 years now, since the friend who posted it said that it wows everyone.

I really MUST make this!

Lee

Carrot Soufflé

from Jackie
This recipe was one of the top 10 recipes of 1998 here in Baton Rouge. The recipe comes from Picadilly Cafeterias and was printed in the Baton Rouge Advocate. It's a great recipe for the holidays.

  • 3 1/2 lbs. peeled carrots (3 and a half one-pound bags)
  • 1 1/2 lbs. sugar (3 cups)
  • 1 tbl. baking powder
  • 1 tbl. vanilla
  • ¼ cup Jack Daniels (optional)
  • 1/4 cup flour
  • 6 eggs
  • 1/2 lb. margarine
  • Powdered sugar

1. Steam or boil carrots until extra soft. Drain well.
2. While carrots are warm, add sugar, baking powder, and vanilla. (and Jack, optional)
3. Whip with mixer until smooth.
4. Add flour and mix well.
5. Whip eggs and add to flour mixture, blend well.
6. Add softened margarine to mixture and blend well.
7. Pour mixture into baking dish about half full as the soufflé will rise.
8. Bake in 350-degree oven about 1 hour or until top is a light golden brown.
9. Sprinkle lightly with powdered sugar over top before serving.
Serves 10.
Michael D. D’Amico
Picadilly Cafeteria
 
A Reminder - There are two recipe collections attached from 2015 & 16...
Scroll Down, if you overlooked 'em last year !
:piesmiley1:
 
Johnny West said:
It's that time of year again - I swear I'm going to make oyster dressing as well as some pheasant dressing.

I need a new side dish to wow the guests. Any ideas?
Click to expand...

Cipollini Onions - Watch the video


http://abc.go.com/shows/the-chew/recipes/sauteed-cipolline-onions-mario-batali

I've just made them the regular way. He gives you a couple more ways to kick them up a notch. I've never eaten a truffle and probably never will :).

Something else that I really like is the marinated green beans with tomato, kalamata olives, and feta that I tried recently. Recipe is on allrecipes.
 
You must log in or register to reply here.
Top