"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 10-08-2005, 09:05 AM   #1
Cook
 
Join Date: Sep 2005
Location: Toronto
Posts: 94
Send a message via ICQ to ArticKatt Send a message via MSN to ArticKatt Send a message via Yahoo to ArticKatt
Need help with other things to serve for Thanksgiving Monday

OK I have the turkey and the squash. When I got the turkey I was cooking for 4 now I need one more Veggitarian dish as I am now cooking for 7 and not sure a 10lb turkey will be enough. If it could be cooked up a day ahead would be even better. But I am getting up very early on Monday to start so that would be fine as well. I have access to a toaster oven I think so I can keep things warm and maybe broil something If I needed to. I love to cook this way under pressure. NO dessert is needed as people are bringing stuff. AND HELP PLEASE I still need to make stove top STUFFING and I am not sure how. I wont use a package. Mashed Garlic potatos might be good. Mashed Califlower could work as well. But the dish I am asking for is a protien something balanced as not everyone will be interested turkey. OH and no beans as one person is very allergic to peas and beans makes things a lot harder. OH I am rambling and I will add on to this later if I need to and will answer any questions if you want to ask.

__________________

__________________
ArticKatt is offline   Reply With Quote
Old 10-08-2005, 09:10 AM   #2
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
This can be made ahead of time. And you can see the different variations that others have done.
This is my favorite side dish.
Surprising Broccoli Salad
__________________

__________________
texasgirl is offline   Reply With Quote
Old 10-08-2005, 09:28 AM   #3
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
Well, the obvious dish would be tofurky. That's what my sister eats at Thanksgiving.

What type of vegetarian are we talking about? Are they the kind that won't eat meat but eggs are okay? If so, I recommend deviled eggs. Great protein, looks pretty, easy to make, and everybody will eat some (as compared to the tofurky that everyone will not!)

If this person doesn't eat anything animal-related, I'd suggest a blenderized root vegetable soup, such as carrot-ginger or butternut-apple and add tofu cubes that you've sauteed in butter. (PS - Michael Chiarello did a GREAT butternut-apple soup the other day on his show. The recipe is on the website)
__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 10-08-2005, 10:57 AM   #4
Cook
 
Join Date: Sep 2005
Location: Toronto
Posts: 94
Send a message via ICQ to ArticKatt Send a message via MSN to ArticKatt Send a message via Yahoo to ArticKatt
Deviled eggs would be good. Yes everyone will eat eggs. They will all eat a little turkey. I know they are vegitarian but I think its more because of what is fed to our food then the food its self. I get a nice free range turkey. so they will eat it. I have never liked tofurky so I think thats out. but I like the egg idea. we had them for a party a few months ago and they were a huge hit. I could make them first thing in morning. Now I just have to figure out the dressing. and will take other ideas as well. who knows we might have lots of left overs I don't care. I love to cook and will eat left overs LOL
__________________
ArticKatt is offline   Reply With Quote
Old 10-08-2005, 11:06 AM   #5
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Here are some suggestions for you...if your guest is a strict vegetarian, the last one will be best. Just be sure and use vegetable broth.

PRYSNAC SERBIA (BROCCOLI CASSEROLE)
Yield: 4 servings

10 oz Broccoli; frozen chopped
6 Eggs; unbeaten
24 oz Cottage cheese, small curd
6 tb Flour
8 oz American cheese; diced
1/4 c Butter; melted
2 Scallion; chopped
Salt; to taste

Quickly thaw frozen broccoli by placing in a colander
ar holding under hot running water. Separate the
pieces with fork; drain well. Combine broccoli with
all remaining ingred ents in a large bowl and beat
until well blended. Pour into greased crockpot. Cover
and cook on High 1 hour, then on Low 2 to 3 hours.
***********************

Greek Rice Pilaf
30 minutes 10 mins prep
4 servings

1 large onion, chopped (about 1 1/2 cups)
2 tablespoons olive oil
1-2 garlic clove, minced
1 tablespoon dried mint
1/8 teaspoon ground black pepper
4 cups fresh spinach, chopped
3 tablespoons fresh lemon juice
4 cups cooked rice
1 cup green peas, fresh or frozen (sub broccoli)
2 tablespoons fresh dill, chopped
1 cup feta cheese, crumbled

Directions
1. In a heavy skillet, saute the onions in oil on medium heat until they begin to soften.
2. Add the garlic, mint and pepper and saute for 2 more minutes.
3. Stir in the spinach, lemon juice, rice and green peas.
4. Add the dill.
5. Cover and cook for 3-4 minutes, stirring occasionally.
6. When the spinach is limp and the rice is hot, top with the feta and serve immediately.
******************

Mixed Grain Mushroom Casserole
Serves: 8

Ingredients:
1/2 c Wild rice
1/2 ts Crushed dried oregano
1 ts Crushed dried thyme
3 1/2 c Broth
1/2 lb Mushrooms; thickly sliced
4 tb Unsalted butter or margarine
4 Garlic cloves; chopped
1 lg Onion; thinly sliced
1/4 c Oil
1/2 c Brown rice
1/2 c Pearl barley
Salt & pepper; to taste

Instructions:
Combine grains in a mixing bowl and set aside.
Pour the oil into a 2-3 qt.
casserole which is safe for both stovetop and oven cooking, and place on med. heat.
When hot , saute onion and garlic until tender and translucent, about 5-6 mins.
Add the mixed grains and saute for 1 min., stirring constantly.
Meanwhile melt butter or margarine (if using) in a separate pan on med. high heat.
When hot , add mushrooms and saute quickly, stirring frequently, until the shrooms are hot and have just absorbed the "butter" (about 1 min.).
Immediately remove from heat.
Add the broth, herbs, and mushrooms to the casserole with the onions and grains, and bring to a boil.
Season with salt and pepper to taste, cover tightly (use aluminum foil between pot and cover if necessary for a good seal), and bake at 350 degrees F for 1 hr.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 10-08-2005, 11:07 AM   #6
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
This is a staple in our home for Thanksgiving and Christmas. It sounds sort of odd, but the flavour combos are AMAZING. Its also what I take to potlucks.

Ingredients:
1/2 lb. cheddar cheese, grated
2 heads broccoli (approx. 2 lb.) (can use frozen too)
1 pkg. Uncle Ben's Wild Rice Mixture
2 cans (or less) mushroom soup
Instructions:
Cook rice mixture as directed. Cook broccoli until crunchy. Mix soup and cheese. Grease casserole dish. Alternate cheese, soup mixture, broccoli and rice in layers. Sprinkle with additional grated cheese. Cook at 350 F. for one hour

As for the stuffing, take your bread cubes/crumbs, toss with some poultry seasoning and lightly fried onions (use lots of olive oil or butter) then add some milk and work this with your hands until it is all moistened. Salt and pepper to taste. Either put in a casserole and put in the oven, or put in the microwave. I have never done this stove top, but imagine you could do that too. I rely on my microwave for everything that doesn't go in the oven.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 10-08-2005, 11:08 AM   #7
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Stove Top Stuffing...make your own

6 cups cubed bread
1 tablespoon parsley flakes
3 cubes or 3 teaspoons vegetable, chicken or beef bouillon
1/4 cup dried minced onion
1/2 cup dried minced celery
1 teaspoon thyme
1 teaspoon pepper
1/2 teaspoon sage
1/2 teaspoon salt

Preheat oven to 350 degrees F. Bake bread for 8 to 10 minutes or until dry.

In a large bowl, toss bread with remaining ingredients until evenly coated.

Store in an airtight container. It will keep for 1 to 4 months or 12 months frozen.

To prepare, combine 2 cups stuffing mix with 1/2 cup water and 2 tablespoons melted butter.

Yields about 7 cups.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 10-08-2005, 11:10 AM   #8
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Ooooooo...Constance, yours sounds better than mine. LOL. Going to try it out I think. Can I stuff this in the turkey or is it strictly Stove Top?
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 10-08-2005, 12:33 PM   #9
Cook
 
Join Date: Sep 2005
Location: Toronto
Posts: 94
Send a message via ICQ to ArticKatt Send a message via MSN to ArticKatt Send a message via Yahoo to ArticKatt
I wonder I can use the new crockpot my cousin got for Present she said I could. Hummm wonder if I could do stuffing in the crockpot. Or some other fall festive type dish. LOL I did not even think of it till I came down to kitchen its sitting on counter. LOL You guys are all so much help. thanks for everything
__________________
ArticKatt is offline   Reply With Quote
Old 10-08-2005, 05:09 PM   #10
Sous Chef
 
Join Date: Sep 2004
Location: PA
Posts: 584
The stuffing mix looks interesting and I don't see why you couldn't put it in the bird if you wanted to. For turkey, the general rule is for a smallish turkey figure 1 pound per person and for a larger one (I think 12 pounds +) figure 3/4 pound per person. And yes, you can roast and carve the turkey a day ahead. We line baking pans and casserole dishes with foil and lay the meat in them with some of the drippings/broth drizzled over. Wrap the foil around the meat and reheat at a low temperature. You can also reheat in a crockpot or electric roaster. We sometimes do baked corn or sweet potatoes in the crockpot.
__________________

__________________
Curiosity killed the cat, but satisfaction brought him back.--unknown, at least to me
purrfectlydevine is offline   Reply With Quote
Reply

Tags
None

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- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:32 AM.


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