Any vegetarians here? I'm new to it, just started over the summer, and it looks like we will be at home with just us this Thanksgiving. 99.99% of what I love about Thanksgiving is carbs, so I'm planning for the usual mashed potatoes, dressing, corn casserole, green bean casserole, salad and pies. I'm all for the nostalgia.
I'm not sure if I should attempt a vegetarian "main" roast type thing or just skip it? My DH still eats meat so he might veto me and go pick up a small turkey breast somewhere.
My favorite store bought vegetarian main when I was a vegetarian was the Field Roast cranberry-hazelnut roast en croute. Harder to find than some of their other products, but so worth it. However, on the "real" holidays when we go to visit family I would just eat sides and my MIL always left some dressing out of the turkey and cooked it separately for me.
Since we're going to be doing the whole Thanksgiving meal ourselves, I'm planning on working ahead and freezing whatever I can. Rolls and pie crust tomorrow (I may decide to buy pies in the end, but having some frozen pie crust on hand is never a bad thing). Noodles and mashed potatoes some other day. We'll smoke some turkey legs and make honey sriracha Brussels sprouts and cook the noodles day of. Good cheese for snacking throughout the day. I do want to make something special to drink, and I think maybe we'll make it a candelight dinner.
Cranberry sauce freezes well, too (if that's something you want to have).
I'd like to try fresh cranberry sauce this year so I might try to freeze it as well.
Cranberry sauce freezes well, too (if that's something you want to have).
I'd like to try fresh cranberry sauce this year so I might try to freeze it as well.
Cranberry sauce is so easy! I just follow the directions on the bag for the amounts of water and sugar. Stir in some good cinnamon and a couple spoonfuls of orange marmalade into the pot. Bring to a boil and then let it simmer.
I'd like to try fresh cranberry sauce this year so I might try to freeze it as well.
Cranberry sauce is so easy! I just follow the directions on the bag for the amounts of water and sugar. Stir in some good cinnamon and a couple spoonfuls of orange marmalade into the pot. Bring to a boil and then let it simmer.
A splash of Grand Marnier or Cointreau is also a great addition.
Post by Mrs. ChanandlerBong on Nov 9, 2020 10:24:42 GMT -5
We’re going to have filets instead of turkey, I’m making gluten free pasta Alfredo for the celiac vegetarian in our family. I’m hoping MIL makes her sausage and water chestnut dressing, and that we can swap some sides with her. I’ll do baked instead of mashed potatoes with the filets.
I also think we'll do the aforementioned creamy garlic mushrooms and pumpkin-praline pie, which should definitely be enough food for the entire Thanksgiving weekend.
Still thinking about Christmas, but I'm leaning towards potentially tamales one night and then maybe a seafood night some other night, which we did for NYE last year (lobster rolls with saffron aioli, bacon-wrapped scallops, mini crab cakes, and I think shrimp cocktail?)
The more I think about Thanksgiving, the more I'm looking forward to it. Thanksgiving has been kind of hit and miss the last few years so it's hard to get excited about it. Making the dinner myself I can have what I want the way I want. MIL is a good cook, but I miss some of the tastes of Thanksgiving I remember when my mom was alive and made dinner (25 years go). Nothing particularly fancy, even though she did like to try out new recipes (one year we had 3 kinds of dressing). I hope I can make dinner live up to taste buds' memory of what it should be.
Does anyone have a great dressing that doesn't dry when you make it? I like stuffing in a turkey but the recipe we use for turkey isn't stuffed.
I use this recipe, but make it in a slow cooker instead of the oven. It stays REALLY moist (sometimes I actually have to cook it longer than planned to reduce the broth). It gets rave reviews every year.
Does anyone have a great dressing that doesn't dry when you make it? I like stuffing in a turkey but the recipe we use for turkey isn't stuffed.
I use this recipe, but make it in a slow cooker instead of the oven. It stays REALLY moist (sometimes I actually have to cook it longer than planned to reduce the broth). It gets rave reviews every year.
Normally my mom makes a frozen chocolate pie for Thanksgiving but I know I don’t have the freezer space for that this year. Anyone have a good chocolate pie recipe? Preferably one that can be left at room temp?
Does anyone have a great dressing that doesn't dry when you make it? I like stuffing in a turkey but the recipe we use for turkey isn't stuffed.
I make my grandmother’s Pennsylvania Dutch “potato stuffing” recipe that mixes in mashed potatoes to the stuffing/dressing, plus additional chicken broth. It is never dry. We pan fry it first then move it to a crockpot to stay warm.
I'm just cooking for MH and I for Thanksgiving. So far my plan is: Confit Turkey Thighs from the latest issue of Cooks Illustrated* (either with the Citrus Mustard Sauce in the recipe or gravy) Stuffing - recipe TBD Mashed potatoes (I think I need gravy for these!) Shredded smoky lemon brussels sprouts Cabernet cranberry blueberry sauce
* My dad sent me a photocopy of his magazine. He is going to be making the same thing.
No ideas yet for Xmas but it will just be us again.
Any vegetarians here? I'm new to it, just started over the summer, and it looks like we will be at home with just us this Thanksgiving. 99.99% of what I love about Thanksgiving is carbs, so I'm planning for the usual mashed potatoes, dressing, corn casserole, green bean casserole, salad and pies. I'm all for the nostalgia.
I'm not sure if I should attempt a vegetarian "main" roast type thing or just skip it? My DH still eats meat so he might veto me and go pick up a small turkey breast somewhere.
We aren't vegetarian, but last year our niece spent Thanksgiving with us, and we thought she was vegan so I asked around our group of vegetarian/vegan friends to find a stellar entree we could make for her. Turns out she isn't vegan anymore so we all just had turkey, but I saved this recipe for seitan roast en croute because more than one person said it's awesome and totally worth the effort.
Post by redheadbaker on Nov 11, 2020 19:35:43 GMT -5
I just made cranberry sauce in the Instant Pot, and I swear, I'm never going back to making it on the stove top. The pressure cooking extracts more pectin, so less sugar is needed to gel the sauce. If you find cranberry sauce too sweet, you might want to try this. www.theredheadbaker.com/instant-pot-cherry-cranberry-sauce/
I just made cranberry sauce in the Instant Pot, and I swear, I'm never going back to making it on the stove top. The pressure cooking extracts more pectin, so less sugar is needed to gel the sauce. If you find cranberry sauce too sweet, you might want to try this. www.theredheadbaker.com/instant-pot-cherry-cranberry-sauce/
That looks really good but the directions are confusing. Is it missing a step? It goes from adding items to the pot to releasing the pressure.
I just made cranberry sauce in the Instant Pot, and I swear, I'm never going back to making it on the stove top. The pressure cooking extracts more pectin, so less sugar is needed to gel the sauce. If you find cranberry sauce too sweet, you might want to try this. www.theredheadbaker.com/instant-pot-cherry-cranberry-sauce/
That looks really good but the directions are confusing. Is it missing a step? It goes from adding items to the pot to releasing the pressure.
Post by picksthemusic on Nov 12, 2020 11:33:22 GMT -5
I made a killer spinach artichoke dip the other day (for the celebration we had on Saturday to celebrate Biden's win!). It's the America's Test Kitchen recipe, so if you have the app or subscribe, you can get it. I can post it here if anyone wants it. It was amazeballs.
I just made cranberry sauce in the Instant Pot, and I swear, I'm never going back to making it on the stove top. The pressure cooking extracts more pectin, so less sugar is needed to gel the sauce. If you find cranberry sauce too sweet, you might want to try this. www.theredheadbaker.com/instant-pot-cherry-cranberry-sauce/
That looks really good but the directions are confusing. Is it missing a step? It goes from adding items to the pot to releasing the pressure.
Cranberry sauce is so easy! I just follow the directions on the bag for the amounts of water and sugar. Stir in some good cinnamon and a couple spoonfuls of orange marmalade into the pot. Bring to a boil and then let it simmer.
A splash of Grand Marnier or Cointreau is also a great addition.
DH puts maple syrup in ours and OJ as the cooking liquid.
redheadbaker A few years ago (while lurking) I grabbed your cider-sage brined turkey recipe when you shared it, and it was the first good turkey I ever made -- and it was really, really good. It's a permanent part of our family's Thanksgiving tradition now. I wanted you to know what a wonderful contribution you've made to our annual celebration! I think a big thank you to you every year at this time.