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Old 11-24-2009, 07:36 AM   #21
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Just me and two grown children this year, so I am experimenting a bit. I'm going to cut up the turkey and begin roasting the legs & thighs first, then half-way through the time, add the breast meat. Maybe add onion, celery, carrots, too.

Also trying a new potato casserole, little cubes with cheese & ranch dressing.

My son is bringing "a green bean thingy", which is probably not 'that' casserole with fried onions - I can't wait to see what it is. I actually like the green bean-mushroom soup-fried onion concoction and will miss it.

Gravy using stock from the cut-up turkey backbone and such. I'll probably make that today (Tuesday).

A little can of jellied cranberry sauce - for me. It's a hard habit to break.

Rolls & butter.

For dessert, peanut butter pie on Oreo crust by request. I'm considering making a small batch of peanut butter fudge and pouring it on the crust before adding the filling; that might make the crust soggy, though, so I'm still thinking. And from my dog-eared index card collection, cherry pie filling with cake mix and butter sprinkled on top.
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Old 11-24-2009, 01:25 PM   #22
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Menu at the Goodweed's home:
*Turkey with sage & giblets bread stuffing
*smashed spuds
*sweet potatoes with maple glaze
*mashed rutabeggas with black pepper, butter, and brown sugar (must have item)
*home made potato rolls
*Sea Breeze Salad
*black olives
*pumpin pie with Chantilly Cream (whipped cream sweetened with sugar and vanilla)
*cranberry/pomegranate relish
*puff pastry cups with blueberry pie filling
*egg nog with nutmeg

I'm hungry now just thinking about it.

Seeeeya; Goodweed of the North
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Old 11-26-2009, 04:02 AM   #23
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cranberry, tangerine, pecan relish (uncooked)

course grind 1 bag cranberries and 2 unpeeled tangerines in food processor. put in bowl, hand chop pecans and add to bowl. sweeten to taste with honey and /or sugar and mix well. make a day in advance so flavors can meld. add more honey if needed before serving.



pumpkin pie

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Old 11-26-2009, 10:29 AM   #24
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Goodweed,

You save my pie!! Thank you.!!!!

We've put off buying Thanksgiving dinner stuff until the last minute, I had surgery last week and haven't been able to be up and around. My husband went and did my shopping last night, came home with a graham cracker crust. They were sold out of frozen shells. I almost panicked, ( Ok, I did panic for a few minutes) I had to think fast or we would have had no pie! I remembered that you posted a while back a step by step pie crust recipe. Came in here, found it and with some help I made it. It turned out beautifully!!

I'm not a baker my any means. I've never made a pie crust that worked, or even tasted good. Gritty chalk comes to mind. Your recipe was right on the money. I'll never buy another frozen shell. It really is a nice flaky flavorful crust.

The amount was perfect for a 9x13 deep dish pumpkin pie.

Thank you!!!

Happy Thanksgiving

Munky.
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Old 11-26-2009, 10:43 AM   #25
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Actually, I've had pumpkin pie in a graham cracker crust. (As I recall, she was an older great aunt whose baking days were about done, and like you, she used whatever she had on hand.) It's not bad!
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Old 11-27-2009, 03:55 AM   #26
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Old 11-27-2009, 10:58 AM   #27
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my day kinda fell apart. i didn't even get a pic of the turkey.

clams casino



turkey, dressing (celery, onion, walnuts, mushrooms, fresh herbs - sage, rosemary, thyme, butter, chicken stock and seasoned cubes), red, yukon and white potatoes mashed with sour cream, butter, a bit of 1/2 & 1/2 and chives, asparagus topped with butter and grated romano and parmesan cheeses and homemade cranberry, tangerine and pecan relish.



pumpkin pie

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Old 11-27-2009, 11:42 AM   #28
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I compared what I wrote here, and what actually happened (besides turkey post) . Why the changes? Availability...I found really beautiful fresh veg of different types than I expected, and came across a new (to me ) recipe that looked good and was! It was great.
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Old 11-27-2009, 11:45 AM   #29
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Our Thanksgiving turned out really nice. I got lazy and decided that cooking a turkey in a moderate oven - 350 to 375, took too long. So I boosted the heat to 440' F. and roasted the stuffed bird until the internal temp read 145'. I then backed the oven heat down to 350 and finished the bird to 155' internal temp. The skin was amazing and the meat was so succulent and juicy. I think this is my new favorite way to roast a turkey. I just rubbed the skin with Carapelli brand Extra Virgin Olive Oil, and then salted it. This was done on all sides. I roasted the bird on a rack, in a shallow pan, with a cup of water added to the pan to control any splattering. There was great fond in the pan, but no juices to make gravy from as they all stayed in the bird. Gravy came from a combination of turkey and duck broth from boiling up the necks, and giblets, and using that as a liquid to deglaze the pan with, and was amazing. My sister did a great job with the sides, which included everything listed in my previous post. And the pumpkin pie came out perfect, with a great crust and very well flavored filling. My sister made a trifle with white cake and instant pumpkin flavored Jello brand Pudding , a seasonal flavor I'm told. It was cold and wonderful. I think it's one of Jello's best flavors. But best of all, everyone truly had a great time. Talk was pleasant, good memories and stories flowed from everyone, with both of my adult children who live in the area able to attend. Everyone had a great time.

The two turkeys I made for those who attended our church Thanksgiving meal, I'm told were a huge success, and everyone there had a great time as well. Leftovers were distributed to those who dont' have it as easy (not that my finances have ever been easy, but they are manageable). I'm beat, but satisfied with my work, and the efforts of everyone else who contributed. My sister's family isn't religious at all, but know that I am, and allowed me to say a prayer fo thanksgiving before the meal. They respect my beliefs, and that sets the stage for a wonderful evening. Plus, I got to have a great time cooking with my son. He roasted the duck, and helped me prepare the stuffing, I did the prep work and cooking of the turkey and stuffing. He seasoned the stuffing perfectly. I use all the right ingredients in my stuffing, but have a very hard time getting the seasoning right. He nailed it, and as that is possibly my favorite flavor in teh meal, that really helped make it a great meal. And my Mom's recipe for sea-breeze salad is a favorite in our family, and keeps her close to us, though she passed on many years back now.

It was a great day. I hope eveyone on DC had as good a holiday as I did. Oh, and though I dont' say it at family gatherings, you guys and gals are included in my silent Thanksgiving prayers. I'm thankful for your wonderful attitudes, and personalities, and spirit of comunity, and...

Chef Munkey, I am so glad that the pie crust instructions helped you. That also contributed to making this year's Thanksgiving Holiday an extra great one for me.

Seeeeeeya; Goodweed of the North
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Old 11-27-2009, 11:49 AM   #30
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I had sort of a slow cooker thanksgiving.

6 lb. turkey breast in slow cooker
potato bread dressing in slow cooker )
creamed corn and broccoli in the slow cooker
Not so homemade turkey gravy in mini crock
Mashed turnips
Mashed potatoes (done in slow cooker day before and reheated slowly in the oven)
Jellied cranberry sauce (canned, because thanksgiving wouldn't be the same w/o that perfect shape of the can on the table)
Yeast rolls
Pumpkin gooey butter cake

My 13 yr. old son made the pumpkin gooey butter cake and it was awesome. It's a Paula Deen recipe, so it definitely had enough butter.
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