Thanksgiving 2018

[roadfix]

Friends and family are still quiet. No one has stepped up yet....this is normal for us. We'll see who'll step up to host this year. Someone will make an announcement on the week of Thanksgiving, guaranteed. We're good with that as we don't feel like hosting this year. We didn't last year.

[msmofet]

2018 Thanksgiving Menu

Appetizers

Stuffed Mushrooms
Cream Cheese, Green Olive and Walnuts Poppers
Marinated mushrooms
Stuffed artichokes

Entrée

Roasted Turkey
Orange Glazed Carrots
Brussels sprouts sautéed with bacon
Sautéed mushrooms
Stuffing
Sweet Potato & Acorn Squash
Mashed Red and Yukon potatoes
Turkey Gravy
Cranberry/Tangerine Relish
Homemade Whole Berry Cranberry Sauce
Cranberry sauce

Dessert

Apple pie
Pumpkin pie
Pumpkin Bread
Homemade Whipped cream

Beverages

Soda (diet & regular)
Sparkling cranberry apple cider
Trader Joe's Spiced Apple Cider or Honey crisp Cider

[Cooking Goddess]

Thanksgiving normally is me making a relish tray, a whole bunch of sides including dressing in a casserole dish, and a pie other than pumpkin. We head up the hill to my SIL's house, where she's roasted the stuffed bird and baked a pumpkin pie. This has become so routine that we don't usually touch base until the beginning of Thanksgiving week.

This is not a normal year. They sold their house, have some things packed already (including any large cooking vessels), and are currently 900 miles away trying to find a house to buy or rent. They need to move out no later than 12-14. So it's my turn to host, I guess?

Since "normal" is out the window, our menu is, too. After reading about the original-original First Thanksgiving at Virginia's Berkeley Plantation in 1619, I decided to base a menu with ham and oysters. I'm not a fan of oysters, but the rest of the clan loves them, so I'll make a pot of Steve Kroll's Oyster Stew as our soup course - and, if ambitious or organized, I'll also make a pot of roasted butternut squash soup. Sides are undecided right now. Dessert will be whatever my SIL whips up, since she said dessert will be no problem.

[GotGarlic]

Originally Posted by msmofet

2018 Thanksgiving Menu (abridged)

Appetizers

Stuffed Mushrooms
Marinated mushrooms

Entrée

Sautéed mushrooms

Y'all really like your mushrooms, I see!

[GotGarlic]

Thanksgiving is going to be a little tricky this year. We're going to my FIL's in Michigan for the week, so I need to plan how I'm going to do everything. Some stuff I'll make here and some there. My MIL didn't have a bread machine, so I'm debating whether to bring mine to make the yeast rolls. I can make the cherry sauce in advance.

DH's birthday is the day before Thanksgiving and of course, he wants the lasagna I make every year. So I also need to make lasagna sauce and freeze it to bring with us. So much to do.

[Andy M.]

Are you driving or flying (bread machine in carry-on)?

I use a recipe from 'salt and pepper' for cast iron skillet yeast rolls that are very good. It could save you the bread machine concern.

[GotGarlic]

Originally Posted by Andy M.

Are you driving or flying (bread machine in carry-on)?

I use a recipe from 'salt and pepper' for cast iron skillet yeast rolls that are very good. It could save you the bread machine concern.

We're driving - we're bringing our dog I'd love to have that recipe. Hmm... trying to remember if she had a cast iron skillet.

This is why I've insisted on having Thanksgiving at home for the last decade, at least I have all my tools, I know where they all are and I don't have to deal with travel stress. But my MIL passed away in February, so we're making the trip.

[Andy M.]

Originally Posted by GotGarlic

...I'd love to have that recipe...

Cast Iron Rolls

Note: I used milk in place of beer. I used a 12" skillet. I make 16 smaller rolls rather than the eight shown in the photo.

[msmofet]

Originally Posted by GotGarlic

Y'all really like your mushrooms, I see!

Yes we do. Plus I usually only make them for holidays. So 4 times a year isn’t much.

[JustJoel]

I mentioned earlier in this thread that, because there are only the two of us, I’m planning on roasted stuffed Cornish game hens as our main course. I came across this recipe for stuffing, which looks a bit unusual and very tasty. The recipe is really for dressing, not stuffing, which leads me to ask if I should leave it uncooked to stuff the hens and then place the remaining stuffing in the bottom of the pan, using it as a “rack” for the hens.

It is a little much for just two hens. I figure that I can cook what’s left over, and use it in sammies, or freeze for later.

I’ve never stuffed any kind of fowl before, although I’ve made dressing many times; any tips or advice would be welcomed and greatly appreciated!