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Old 11-10-2014, 06:33 PM   #41
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This year will be a very different Thanksgiving.
My sister, whom we rarely see, will be joining
DH and I at my Mother's new home in California.
Mom's new digs are quite small and she has very little
cooking implements so we're ordering a pre-made
meal from Mom's favorite restaurant in town.
I'd like to do all paper products, you know,
those real cute matching table cover, cups,
plates, etc. making clean up easy.
In the past, I would do all of the above, refusing to order
out food, even though I had to work the day before and the day
after Thanksgiving. I would be very tired.
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Old 11-11-2014, 12:19 PM   #42
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Quote:
Originally Posted by Kaneohegirlinaz View Post
I'd like to do all paper products, you know,
those real cute matching table cover, cups,
plates, etc. making clean up easy.
I think that an ordered dinner can be just great - it's the intent of the meal and the folks assembled that truly make it special.

Here's a paper origami turkey project if you feel the need to up the cute factor ;)

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Old 11-11-2014, 12:54 PM   #43
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You read my mind Janet!
I was thinking paper turkey on the buffet table as well
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Old 11-14-2014, 09:00 PM   #44
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Just wondering...how do you make your stuffing/dressing? I've browsed through so many variations and always come back to my own simple recipe, as it's what my small family likes.

I start simmering the giblets (except the liver) as soon as I can pull them out of the turkey, even if they're still a little frozen. Meanwhile, lots of chopped celery and onions sautéed in butter, mix with Mrs. Cubbisons , add some pre-made turkey broth and set aside. When the giblets are done, I chop them finely and add to the dressing, and mix in some of the giblet broth. I put it all into a casserole dish, add bake on high heat so there is a crispy crust on top of the dressing.

How do you do your dressing? Do you stuff or have your dressing separately?
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Old 11-14-2014, 09:09 PM   #45
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Quote:
Originally Posted by Cheryl J View Post
Just wondering...how do you make your stuffing/dressing? I've browsed through so many variations and always come back to my own simple recipe, as it's what my small family likes.

I start simmering the giblets (except the liver) as soon as I can pull them out of the turkey, even if they're still a little frozen. Meanwhile, lots of chopped celery and onions sautéed in butter, mix with Mrs. Cubbisons , add some pre-made turkey broth and set aside. When the giblets are done, I chop them finely and add to the dressing, and mix in some of the giblet broth. I put it all into a casserole dish, add bake on high heat so there is a crispy crust on top of the dressing.

How do you do your dressing? Do you stuff or have your dressing separately?
I think you've been watching me make mine, right down to the Mrs. Cubbison's.
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Old 11-14-2014, 09:34 PM   #46
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I have always been asked to make a separate large bowl of dressing. It seems to be the favorite of all the foods on the table.

Since I don't have any giblets or turkey, I start with almost a whole loaf of bread that I have put in the oven with the light on to dry it out the day before. The next day I make up a quart of chicken broth with parts I have been saving over time. If not enough, then out comes the Better Than Bullion to augment.

I sauté the finely diced onions and celery until soft. Add part of the broth to broken pieces of bread. The mixture is still on the dry side. I add about a half cup of melted butter along with Bell's poultry seasoning, sautéed veggies, and one egg as a binder. My family also loves roasted chestnuts. So I usually buy a pound of them, dice about half and leave the rest for them to pick on. Squish it all together with my hands. I let it sit in the fridge for about two hours to absorb as much of the liquid that it is going to. If it is still too dry, I will add more of the leftover broth. I use any leftover melted butter to grease the baking dish. Last year I made enough to fill my 9x13" baking dish. And still it all went. Short of my deep roasting pan, that is the biggest vessel I have. It will have to be enough. And who is Mrs. Cubbison?
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Old 11-14-2014, 09:41 PM   #47
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Sounds like a lot of work, Addie, but sure sounds good. Here is Mrs. Cubbison.

Mrs. Cubbisons
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Old 11-14-2014, 09:45 PM   #48
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I think you've been watching me make mine, right down to the Mrs. Cubbison's.

I don't bake my own rolls for Thanksgiving either, I warm up some King's Hawaiian.
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Old 11-14-2014, 09:46 PM   #49
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Sounds like a lot of work, Addie, but sure sounds good. Here is Mrs. Cubbison.

Mrs. Cubbisons


Thanks for the info.

It is, but I don't mind. Sure beats making the whole meal.
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Old 11-14-2014, 09:47 PM   #50
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I don't bake my own rolls for Thanksgiving either, I warm up some King's Hawaiian.
I used to buy a pound of dough from the freezer section and make clover leaf rolls.
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