For thanksgiving, i go away for the whole weekend with one of my brothers, his wife, and some friends. Everyone cooks (it's only semi-traditional thanksgiving food, most of the people are from various other countries) and i generally make wayyy too much food. But im changing it up this year.
Im only going to make one or two sides (tbd), two of the billion desserts i usually make - sweet potato cake (https://www.epicurious.com/recipes/food/views/spiced-sweet-potato-cake-with-brown-sugar-icing-104322 its delicious and super easy) and apple pie (martha stewarts apple crumb from one of her books but i can find it im sure if anyone is interested), and a whole bunch of different ice cream flavors. Im still deciding on flavors, but need to find something dairy free (i already have a sorbet, but want a non-dairy ice cream) for my lactose-intolerant brother (if anyone has any recipes, please share!).
I LOVE thanksgiving. We get a smoked turkey and have a ton of yummy food all weekend.
I'll be following along here. We are going to Indiana to see DH's family for Thanksgiving, but we're home for Christmas. BIL lives with us and MIL is local, so they will both be here. My mom and her boyfriend will be coming in, along with his daughter and her boyfriend. My sister is flying in as well. So we have a decent crowd this year for Christmas, which makes me happy. I love having lots of people for the holidays.
I haven't put a ton of thought into it yet, but I know so far we're doing the following:
Christmas Day Breakfast: Cinnamon Rolls, some sort of bastardized version of Pillsbury caramel rolls (they don't make them anymore and DH and BIL are wistful about it), some sort of egg casserole, bacon, fruit
Christmas Day Snacks: Need to find some good options for this that are make-ahead, easy to heat. I'm thinking dips, cheese board, etc. We'll have kadeh out for snacking on with tea or coffee (I actually made 4 loaves today to freeze).
Christmas Dinner: Turkey (not sure if we'll smoke it or do our traditional earl grey-lemon brine and roast it), Ham (mostly for BIL and my sister), green beans with sherried mushrooms and fried shallots (we do these every year), honey yeast rolls, probably mashed potatoes, possibly mac n cheese, we'll do my mom's cranberry sauce (which involves fresh orange juice and zest and rum). A lot of this is pretty typical for us, so I'll have to figure out how I want to switch it up this year. I am completely undecided on desserts!
Post by underwaterrhymes on Oct 29, 2018 8:24:33 GMT -5
Anyone have any awesome vegan and/ or vegetarian dishes? SIL is hosting and serves turkey, stuffing, etc.
I want to bring a couple veg-friendly dishes for me. I’m doing a vegan challenge for the next three weeks and plan on committing to an often-vegan occasionally-vegetarian rarely-pescatarian lifestyle.
Anyone have any awesome vegan and/ or vegetarian dishes? SIL is hosting and serves turkey, stuffing, etc.
I want to bring a couple veg-friendly dishes for me. I’m doing a vegan challenge for the next three weeks and plan on commuting to an often-vegan occasionally-vegetarian rarely-pescatarian lifestyle.
It's far from vegan, but the stuffed pumpkin recipe is so good. Google Pumpkin stuffed with everything good or something like that.
Anyone have any awesome vegan and/ or vegetarian dishes? SIL is hosting and serves turkey, stuffing, etc.
I want to bring a couple veg-friendly dishes for me. I’m doing a vegan challenge for the next three weeks and plan on committing to an often-vegan occasionally-vegetarian rarely-pescatarian lifestyle.
Anyone have any awesome vegan and/ or vegetarian dishes? SIL is hosting and serves turkey, stuffing, etc.
I want to bring a couple veg-friendly dishes for me. I’m doing a vegan challenge for the next three weeks and plan on committing to an often-vegan occasionally-vegetarian rarely-pescatarian lifestyle.
@underwaterrhymes, vegan stuffing is really easy. My uncle is vegan so I usually make a small tray of vegan stuffing/dressing and then some type of roasted green vegetable - roasted brussel sprouts or green beans. He always brings a small thing of tofurkey so between those he ends up being okay.
It looks like we're doing a friends Thanksgiving thing on the Saturday after Thanksgiving but nothing on the day of. My MIL doesn't have the time off work to come up here, and I really don't want to use leave on Black Friday to go down there. I'm thinking maybe I will make a turkey and stuffing pie - make a stew of turkey and sweet potatoes, top it with stuffing, and bake, and then serve with a side of roasted green beans or Brussels sprouts. We'll have to figure out what we're taking to our friends potluck. I may see if I can figure out a gluten free crust for my oatmeal cream pie (one friend has celiac) so that I can take that for dessert.
Anyone have any awesome vegan and/ or vegetarian dishes? SIL is hosting and serves turkey, stuffing, etc.
I want to bring a couple veg-friendly dishes for me. I’m doing a vegan challenge for the next three weeks and plan on committing to an often-vegan occasionally-vegetarian rarely-pescatarian lifestyle.
I do a lot of dairy free stuff. Stuffing (I make the bread, use vegan butter), green beans. I recommend Ripple Half and Half as a cream substitute.
I’m hosting again. Moving the meal to noon so I don’t need heavy apps.
Apps: cheese straws, veggies with BLT dip, apple cider Moscow mules
Turkey Gravy Mashed potatoes Green bean casserole (normally we do bacon Brussel sprouts but this was requested this year) Butternut squash gratin (THE BEST) Jalapeño corn creme brûlée Traditional dressing Sausage cornbread dressing Cranberry sauce Parker house rolls
Dessert: pumpkin cheesecake, apple pie, and salted caramel brownies
And because I’m always asked for this, here’s the squash recipe. I usually double but will probably triple this year because it’s always the first thing gone!
Butternut Squash Gratin
Ingredients Butternut squash, 8 cups cubed (3 ½ lbs) Olive oil Kosher salt Butter, ½ stick Leeks, 3 cups sliced Sage, 1 ½ tsp chopped Goat cheese, 5 ½ ounces Whipping cream, 1 cup Panko bread crumbs Parmesan cheese
Equipment Baking sheet Medium white dish
Instructions Preheat oven to 400°F. Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.
Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Preheat oven to 375°F. Pour cream evenly over gratin. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled).
Timeline - Tuesday evening: roast squash - Wednesday morning/evening: prepare gratin - Thursday: remove from fridge 1-2 hours before turkey is finished. Bake in oven while turkey is resting.
Post by pantsparty on Oct 29, 2018 10:43:51 GMT -5
I love Thanksgiving. I've had my menu set in stone for several years now. I always cook, regardless of if we are having guests are not because I love having the leftovers! This year I'm also taking off the entire Thanksgiving week. I usually start doing a few things several weeks in advance, like making a turkey broth for the gravy, pie crust, making cornbread and drying it out for the stuffing.
I've been spatchcocking my turkey for several years now. You can't get a huge turkey if you do this, but about 14 pounds is still plenty of meat. I do a salt/baking soda brine and then an herb/butter mixture between the skin and meat. So good.
I've been making this green bean casserole for several years now and it's always a hit. The key is tons of fresh green beans - never canned. This recipe also makes a ridiculously small amount. I usually halve the butter and eyeball how much cream of mushroom soup to add - enough to cover the beans but not make it, uh, gloppy. I swear it's good!
Post by pantsparty on Oct 29, 2018 10:46:49 GMT -5
I make this stuffing every year. Really simple. underwaterrhymes , you could use vegetarian broth to make this vegan. I like that it's light and gets a nice crispy texture on top without overdrying.
I usually make this whole thing earlier in the week and put it right in the freezer, then pull out Thanksgiving morning and cook in early afternoon. Always turns out great.
And because I’m always asked for this, here’s the squash recipe. I usually double but will probably triple this year because it’s always the first thing gone!
Butternut Squash Gratin
Ingredients Butternut squash, 8 cups cubed (3 ½ lbs) Olive oil Kosher salt Butter, ½ stick Leeks, 3 cups sliced Sage, 1 ½ tsp chopped Goat cheese, 5 ½ ounces Whipping cream, 1 cup Panko bread crumbs Parmesan cheese
Equipment Baking sheet Medium white dish
Instructions Preheat oven to 400°F. Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.
Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Preheat oven to 375°F. Pour cream evenly over gratin. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled).
Last time this was posted I was all I’m going to make this! But I’ve been assigned desserts.
Post by pantsparty on Oct 29, 2018 10:50:33 GMT -5
For those hosting, what do you do in the morning?
My "tradition" is to watch the Thanksgiving Day parade, and then switch over to Miracle on 34th Street - the perfect transitional holiday movie! All while drinking a glass of sparkling wine, of course! I'm doing tons of stuff during this time, like making the green bean casserole, rolls, etc. It's a really fun morning, especially because I've done so much in advance I never feel stressed.
I'd forgotten about the stuffed pumpkin yummy deliciousness! I'm not making anything for turkey day this year, so I think I'm going to make this just because.
boiler717, I'm making that butternut squash gratin and it'll be ALL MINE.
My sister, her almost-fiance, and my niece are coming the Sun-Wed of Thanksgiving week, so we're having Thanksgiving #1 on Tuesday night. That one will be streamlined and pretty basic, since I'll probably need to work that morning. I'll do a bunch ahead of time and have the afternoon to finish, and DH will smoke the whole turkey, and I'll do just a breast (or maybe a smaller one spatchcocked?) in the oven.
But that means I'll probably do Thanksgiving #2 on Thursday, which I love since there are always more sides I want to make than we really need. And with plenty of leftover turkey, I can focus on the good parts.
I'd forgotten about the stuffed pumpkin yummy deliciousness! I'm not making anything for turkey day this year, so I think I'm going to make this just because.
omg, yes. The stuffed pumpkin was so damn good last year.
And because I’m always asked for this, here’s the squash recipe. I usually double but will probably triple this year because it’s always the first thing gone!
Butternut Squash Gratin
Ingredients Butternut squash, 8 cups cubed (3 ½ lbs) Olive oil Kosher salt Butter, ½ stick Leeks, 3 cups sliced Sage, 1 ½ tsp chopped Goat cheese, 5 ½ ounces Whipping cream, 1 cup Panko bread crumbs Parmesan cheese
Equipment Baking sheet Medium white dish
Instructions Preheat oven to 400°F. Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.
Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Preheat oven to 375°F. Pour cream evenly over gratin. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled).
Last time this was posted I was all I’m going to make this! But I’ve been assigned desserts. 😞
I'd forgotten about the stuffed pumpkin yummy deliciousness! I'm not making anything for turkey day this year, so I think I'm going to make this just because.
omg, yes. The stuffed pumpkin was so damn good last year.
I think we'll probably have to make the cocktails again, too.
My "tradition" is to watch the Thanksgiving Day parade, and then switch over to Miracle on 34th Street - the perfect transitional holiday movie! All while drinking a glass of sparkling wine, of course! I'm doing tons of stuff during this time, like making the green bean casserole, rolls, etc. It's a really fun morning, especially because I've done so much in advance I never feel stressed.
Pretty much the same Watch the parade, prep what I can, eat breakfast. This year, I might make apple cider mimosas.