"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Special Events Planning & Holiday Cooking
Thread Tools Display Modes
Old 11-17-2008, 06:26 PM   #21
Assistant Cook
Join Date: Jul 2007
Location: New Jersey
Posts: 13
Happy Thanksgiving

I'll be hosting this wonderful Holiday in my home this year with lots of help from my family and friends. I will be roasting the birds, making the stuffing and gravy along with turnip, etc. What I am looking for is a stuffing recipe made with andouille sausage that is NOT made with corn bread. I saw one years ago and did not save it. I would appreciate any help. Everyone have a Happy Thanksgiving.

Red's Kitchen
Red's Kitchen is offline   Reply With Quote
Old 11-17-2008, 06:54 PM   #22
Head Chef
MexicoKaren's Avatar
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
Several decades ago, when I was newly married, my husband and I (hubby #1 aka "practice husband #1") were both working and going to college. I worked a split shift at a local restaurant and had to be at work at 11:30 am, but I was determined to make my first real Thanksgiving dinner. I got up in the middle of the night and put the turkey in the oven and we had a full Thanksgiving spread at 10:30 in the morning. Omigosh - I could hardly move, let alone go to work. And he had to go to work at a gas station after all this...Poor man - no wonder the marriage didn't last!

Saludos, Karen
MexicoKaren is offline   Reply With Quote
Old 11-17-2008, 06:59 PM   #23
Master Chef
texasgirl's Avatar
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
We are having the normal stuff, turkey, ham, dressing, deviled eggs, cranberry, green beans, sweet tators, mashed tators, not sure what else.
It's one of my sisters 50th on the 23rd, so niece is turning Thanksgiving into a surprise party. Sis has no clue we are all going to be there. We normally do our own thing now days since the others have such big families Gonna be fun!
texasgirl is offline   Reply With Quote
Old 11-17-2008, 07:03 PM   #24
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I'm going to MexicoKaren's!!!

Standard fare here:

My ex MIL's broccoli casserole
sweet potato casserole or some sort of sweet potato dish
mashed potatoes
brined and smoked turkey
oyster dressing
wild mushroom bread pudding
rosemary/pine nut peas
roasted brussels sprouts drizzled with a reduced balsamic glaze
some sort of cranberry sauce with port and shallots
acini de pepi salad (Frog Eye Salad)
wild rice salad with dried figs
some sort of bread
pumpkin pie
pecan pie
slice of sin (chocolate dessert)

I feel sure I'm missing something...

All recipes available upon request. I just don't have the time to post them all right now.

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 11-17-2008, 08:04 PM   #25
Head Chef
MexicoKaren's Avatar
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
Kitchenelf, c'mon down! We bought a HUGE tamale steamer last year, so we can serve lots of extra folks...anybody else????
Saludos, Karen
MexicoKaren is offline   Reply With Quote
Old 11-20-2008, 09:23 PM   #26
AuntieV's Avatar
Join Date: Oct 2008
Posts: 96
I think our menu is set now but Mom went into the hospital yesterday so things might change.

1/2 Turkey with stuffing
Smashed spuds with gizzard gravy
Grandma's Green Stuff
Buttered carrots
Canned Cranberry sauce for Mom
Brown N Serve Rolls

I have ordered a pumpkin pie for me and 2 mini mincemeat pies for Mom


We have been making Green Stuff since we took over fixing holiday meals after Grandma passed away. During our Holiday meals everyone would say "pass the Green Stuff". Grandma would get her feathers all ruffeled and say "I don't make stuff". We lovingly call it Green Stuff to this day.

Since we have a large family get together it is hard to make a little batch of this. Even with just the two of us I will be making this size batch. We never have leftovers.

2 lg pkg Lime Jello
1 lg can crushed pineapple with juice-chilled
1 sml can crushed pineapple with juice-chilled
2 8oz pkg cream cheese
1 pt heavy whipping cream

Mix jello with 4 cups boiling water and stir until disolved.
Add both cans chilled pineapple. Do not add extra water.
Chill until almost set.
Empty set jello into large bowl (we use the largest bowl stainless bowl that we have used for our big dinners)With hand mixer, blend in chuncks of cream cheese until both pkgs are mixed in. Put jello mixture back in refrigerator while whipping cream. We like ours with small chunks of the cream cheese not smooth.
Whip whipping cream until very stiff. You may need to add a drop or lemon juice.
Gently fold whipped cream into jello mixture. Pour into a glass mixing bowl and return to refrigerator.

Sometimes we will garnish with chopped pecans or walnuts. Grandma's always had them mixed in but we like it with just a garnish.

Like so many others, Grandma did not share this recipe so by trial and error we have recreated it. It is also very good with any flavor of Red Jello.
AuntieV is offline   Reply With Quote
Old 11-20-2008, 10:29 PM   #27
Senior Cook
stassie's Avatar
Join Date: Nov 2007
Location: New Zealand
Posts: 161
We're having Thanksgiving for the first time this year. Obviously, it's not a holiday in New Zealand, but my DH is studying, and his supervisors both have wives who originally came from America. So we're getting together with them for a traditional Thanksgiving. I'm really looking forward to it!

They've asked me to do a kumera (sweet potato) mash. I think I can manage that. I'll leave the complex stuff to the experts
stassie is offline   Reply With Quote
Old 11-20-2008, 10:46 PM   #28
Head Chef
MexicoKaren's Avatar
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
Kitchenelf, I just read your menu more carefully. Whatever is acini de pepi salad (Frog Eye Salad)? Sounds fascinating! AuntieV, your Grandma's Green Stuff sounds delicious. We had a similar tradition in our family when my children were growing up: I made a cranberry jelled salad that the kids called "The Brain" (I guess it kinda looked like one.) They would just say "pass the brain." Now, my DD will be here in Mexico with us to eat tamales, and my son and his family are far away in China. Things change, but the good memories are always there.
Saludos, Karen
MexicoKaren is offline   Reply With Quote
Old 11-21-2008, 06:50 AM   #29
Executive Chef
VeraBlue's Avatar
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
How wonderful to be dining al fresco for the holiday. I hope the weather cooperates and it's a spectacular event.

We always enjoy a variety of cheeses and crackers/breads in the parlour with cocktails. The traditional cocktail is Rob Roys. Lou and I wait patiently for Thanksgiving, not so quietly jonesing for them.

First course is a huge antipasto platter with genoa salami, mortadella, ham, prosciutto, sharp provolone, marinated mushrooms, marinated artichokes, roasted red peppers, three types of olives and anchovies (kept on the side for those who desire them).

Second course is the one course than has priveledge to change each year. Some years it s a soup, others it a pasta. This year, my daughter is making home made jumbo (very jumbo, she says) ravioli, stuffed with ground veal and pancetta, ricotta salade and fresh parsley. she's making a simple sauce of sauteed tomato, garlic and basil.

Third course is the turkey with sausage stuffing, mashed potatoes, candied sweet potatoes, sauteed mushrooms, buttered corn, home made apple sauce and cranberry sauce and a very special family recipe for a lemon creme mold. Some would consider that dessert instead of part of the entree, but I've discovered that the sweet lemony taste compliments the spicy sausage stuffing in the most magnificent way.

I make the bread, usually a cranberry walnut braid, corn bread, and brioche rolls.

There is always a bowl of assorted nuts to be cracked right after the main course.

Dessert, this year is a pecan pumpkin tart, steamed chocolate pudding with port hard sauce, and cream puffs. Dessert changes a bit, each year as well. The rest of the menu has very very little wiggle room.
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 11-21-2008, 07:36 AM   #30
Senior Cook
Join Date: Oct 2008
Location: Portland, Oregon
Posts: 229
I'm lucky enough this year to be one of the guests dining alfresco on tamales with Mexico Karen! I'm bringing the fruit salad. I have been dreaming about T'day dinner though and will probably make one for Christmas.
I know that everyone's traditional stuffing recipes are sacred, as was ours growing up. But one year I found this recipe and brought it as an additional stuffing to dinner. It was a smash hit and everyone voted to make it our new stuffing/dressing. So I'm sharing it here if anyone wants to try it. I love the lemon and garlic notes it brings to the table. Please let me know if you try it and what everyone thought. But DON'T forsake your traditional recipe in lieu of it or you will be hounded all year!

Here it is:

10 C. dry bread cubes (about 14 slices)
1 C. finely chopped onion
1 C. snipped parsley
4 tsp. finely shredded lemon peel
(Can sometimes be found dried where bulk spices
and herbs are sold)
2 tsp. dried thyme
4 tsp. dried marjoram
2-3 tsp. dried sage
tsp. salt
tsp. pepper
2 cloves garlic, minced (or more if you like)
1 C. butter or margarine, melted
2 slightly beaten eggs
1 c. water or chicken broth
c. lemon juice (Again, adjust to suit your taste)

Combine bread, onion, parsley, lemon peel, marjoram, thyme, sage, salt, pepper and garlic.
Mix well. Combine melted butter, eggs, water/chicken broth and lemon juice; toss with bread mixture.

This will stuff one 10-12 lb. turkey. Or spoon into a 2 quart greased casserole, adding about 1 or so cups of
chicken or vegetable stock to moisten. Bake, covered tightly, in a 325 degree oven, for 30-40 minutes.
Makes about 7 cups dressing.

"First we eat, then we do everything else." M.F.K. Fisher
Laury is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:18 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.