We will go to my parents' for T-giving. I help my mom cook but she will plan the menu (we usually eat the same thing, pretty standard stuff).
Christmas will be here. I usually make lasagna for Christmas eve. I make a special trip to the Italian market for the sausage and cheeses. Salad and garlic bread.
Christmas day will be prime rib. Mashed potatoes and some kind of green veggie. Probably green beans.
There are only 6 of us. I'd love to go all-out and make appetizers and such, but I'll probably stick with our usual fare. The last several years we've been doing roast beef instead of turkey, and we all like the sides I always do.
Post by InBetweenDays on Oct 30, 2021 18:15:19 GMT -5
We're getting together with friends tonight to plan Thanksgiving (we do a ski trip with 4 families). I anticipate well stick with what we make every year which is:
Turkey (doing turkey breasts this year rather than a whole turkey because the rooms we rented have small ovens) Smoked salmon Rosemary sea salt rolls Mashed potatoes Streuseled Sweet Potato Casserole Brussels sprouts Stuffing (from the box) Salad Apple pie Pumpkin pie
DH will smoke a turkey. I’ll make stuffing(mixture of cornbread and whatever crusty bread the grocery store has), green bean casserole because DH and MIL insist we have it(I use fresh green beans and make my own mushroom soup), plain steamed carrots for the picky veggie eaters, roasted Brussel sprouts and butternut squash, mashed potatoes, Turkey gravy and mushroom gravy. Most likely a pumpkin or pecan cheesecake for dessert.
Post by StrawberryBlondie on Oct 30, 2021 20:05:35 GMT -5
I'm in charge of pumpkin pie, another dessert, and mac & cheese this year.
99% sure the other dessert is going to be redheadbaker 's apple butter cheesecake, but I might do a trial run on a tres leches cheesecake and see how that goes and then decide.
We are doing Thanksgiving brunch at my in laws: scrambled eggs, ham, biscuits. I do nothing for this and that’s how I like it because I’m “on” for Thanksgiving dinner.
Thanksgiving dinner for 4 adults (maybe 5): - baked turkey breast - baked ham - funeral potatoes - deviled eggs - rolls - stuffing from a box - turkey gravy - green beans - noodles - green bean casserole - chocolate pie - pumpkin pie
Post by mrsukyankee on Oct 31, 2021 13:20:54 GMT -5
I'll be cooking the Saturday after Thanksgiving, as per usual (since I don't have the day off). We'll have over two friends, so it'll just be four of us. We'll have a turkey crown, stuffing, garlic green beans, squash of some sort, pumpkin bread and pecan pie or apple pie.
We’re visiting my parents and my grandmother for Thanksgiving. I haven’t seen my grandmother in about two and a half years, and she’s 94, so now that all adults are vaccinated we are going to see her.
So cooking will be a group effort! Probably brined turkey on the Traeger, mashed potatoes, corn bread stuffing, some kind of green bean casserole, cranberries…..not sure what else. My mom will make her apple pie, which everyone seems to love (even though I personally think mine is better), maybe a pumpkin pie for H, and whatever everyone else feels like making!
Post by turkturkleton on Oct 31, 2021 19:48:58 GMT -5
I'm still a bit wary of the covid situation, but for now we're planning to have a small gathering. For once I think I might just do turkey breasts instead of a whole bird, so please share any recipes/methods (either oven or grill).
With only a dozen people, I'm really trying to pare down my usual menu. I'm thinking just the basics--gravy, mashed potatoes, cranberry sauce, stuffing, corn casserole, and some kind of green salad. Maybe another ve of some kind. Either crescent rolls and biscuits. I'm still culling my dessert menu, but I know I'm going to end up making five or six anyway and just pawning off the leftovers.
InBetweenDays could you share the recipe for the Rosemary sea salt rolls?
We use this recipe and alter it. I add chopped rosemary at the start (maybe 1/3 cup or so) and then shape them into regular rolls rather than doing the crescent rolls it calls for in the recipe. When it comes time to bake them we brush the top with a bit of melted butter and sprinkle sea salt.
I'll often make them in advance and freeze them before baking. Then just thaw and bake them on Thanksgiving day
InBetweenDays could you share the recipe for the Rosemary sea salt rolls?
We use this recipe and alter it. I add chopped rosemary at the start (maybe 1/3 cup or so) and then shape them into regular rolls rather than doing the crescent rolls it calls for in the recipe. When it comes time to bake them we brush the top with a bit of melted butter and sprinkle sea salt.
I'll often make them in advance and freeze them before baking. Then just thaw and bake them on Thanksgiving day
They sound yummy, but was there supposed to be a recipe link? 😊
We use this recipe and alter it. I add chopped rosemary at the start (maybe 1/3 cup or so) and then shape them into regular rolls rather than doing the crescent rolls it calls for in the recipe. When it comes time to bake them we brush the top with a bit of melted butter and sprinkle sea salt.
I'll often make them in advance and freeze them before baking. Then just thaw and bake them on Thanksgiving day
They sound yummy, but was there supposed to be a recipe link? 😊
We're hosting for 15 people at our house, both sets of parents and a couple siblings that are coming home. I love hosting thanksgiving, but hoping to make it a little easier this year than other years.
Menu so far: -Fried or smoked turkey -Mashed potatoes -sausage Stuffing - MIL always makes, her recipe is really good -Corn Pudding -Creamed onions - MIL will bring -Brussel sprouts? -One more vegetables, but don't know what
-Will order rolls and pies from a bakery and probably someone else will bring a dessert
I'm still a bit wary of the covid situation, but for now we're planning to have a small gathering. For once I think I might just do turkey breasts instead of a whole bird, so please share any recipes/methods (either oven or grill).
With only a dozen people, I'm really trying to pare down my usual menu. I'm thinking just the basics--gravy, mashed potatoes, cranberry sauce, stuffing, corn casserole, and some kind of green salad. Maybe another ve of some kind. Either crescent rolls and biscuits. I'm still culling my dessert menu, but I know I'm going to end up making five or six anyway and just pawning off the leftovers.
Can you smoke on your grill? We have a dedicated smoker but smoked turkey is my favorite. We do a BBQ rub a day or 2 in advance. Also bc smoking is lower temp, it’s really hard to overcook a turkey breast.
For years we always drove out of state to visit my mother. Last year we stayed home because of COVID and I liked it so much (not the COVID part) that that’s our new plan from here on out. I really enjoyed and looked forward to traveling on Thanksgiving giving, but for now I’m just enjoying being gone. Anyway, I’ll order the meal from Whole Foods like I did last year. It was delicious and reasonably priced. We’re going to have turkey breast, roasted green beans, mashed potatoes, stuffing, corn pudding, and orange cranberry sauce. I’ll also get some canned cranberry jelly for my husband and daughter who don’t like the real stuff. I’ll add cornbread muffins and dessert and we’ll have a great meal.
I'm still a bit wary of the covid situation, but for now we're planning to have a small gathering. For once I think I might just do turkey breasts instead of a whole bird, so please share any recipes/methods (either oven or grill).
With only a dozen people, I'm really trying to pare down my usual menu. I'm thinking just the basics--gravy, mashed potatoes, cranberry sauce, stuffing, corn casserole, and some kind of green salad. Maybe another ve of some kind. Either crescent rolls and biscuits. I'm still culling my dessert menu, but I know I'm going to end up making five or six anyway and just pawning off the leftovers.
Can you smoke on your grill? We have a dedicated smoker but smoked turkey is my favorite. We do a BBQ rub a day or 2 in advance. Also bc smoking is lower temp, it’s really hard to overcook a turkey breast.
Sadly, no. My H keeps talking about buying a smoker though, so I'll take recipes for next year! I would love to try smoked turkey.
Can you smoke on your grill? We have a dedicated smoker but smoked turkey is my favorite. We do a BBQ rub a day or 2 in advance. Also bc smoking is lower temp, it’s really hard to overcook a turkey breast.
Sadly, no. My H keeps talking about buying a smoker though, so I'll take recipes for next year! I would love to try smoked turkey.
I highly recommend it! We’re pretty basic with it so it’s just BBQ rub (smoked paprika, salt, pepper, garlic powder, thyme to make it Thanksgiving-y, & a little brown sugar) all over outside & under skin & then smoke at 225F using a mix of 75% apple wood chips & 25% mesquite chips until it’s 10*F away from turkey’s safe temp (I always have to look it up. I think it’s 160? So then I’d pull out at 150). Definitely use meat thermometer. Then just let it rest like usual.
Ours is a fairly simple electric smoker so it’s almost fix it & forget it. We just have to add wood chips occasionally. And it keeps the oven available for other things!
We also smoke lamb legs, pork butts (for pulled pork), cured salmon (for a brunch spread), uncured salmon, & non meat things like cheese for a dip, sweet potatoes, etc.
redheadbaker , you and me both re: my mom's kitchen. She thinks she can cook, though. Last time we visited I had Blue Apron sent to her house and then made sure I was there to cook the steak so it wouldn't end up like shoe leather.
Unfortunately, this time I sent her ALL the Blue Apron recipes, including their Thanksgiving box, and she said she doesn't want any of them. Her husband is also SUPER picky and has decided he doesn't like chicken?
We'll be at my mom's from the Saturday before Thanksgiving until the day before Thanksgiving, when we'll go to my in-laws. My MIL is a wonderful, wonderful cook AND baker. We'll be at my dad's on Sunday (he's also a good cook), but I need a game plan for the rest of the week, lol.
I did make the garlic parmesan mushrooms last year and they were so good! My husband also wants the hatch chili gravy I made last year.
Sadly, no. My H keeps talking about buying a smoker though, so I'll take recipes for next year! I would love to try smoked turkey.
I highly recommend it! We’re pretty basic with it so it’s just BBQ rub (smoked paprika, salt, pepper, garlic powder, thyme to make it Thanksgiving-y, & a little brown sugar) all over outside & under skin & then smoke at 225F using a mix of 75% apple wood chips & 25% mesquite chips until it’s 10*F away from turkey’s safe temp (I always have to look it up. I think it’s 160? So then I’d pull out at 150). Definitely use meat thermometer. Then just let it rest like usual.
Ours is a fairly simple electric smoker so it’s almost fix it & forget it. We just have to add wood chips occasionally. And it keeps the oven available for other things!
We also smoke lamb legs, pork butts (for pulled pork), cured salmon (for a brunch spread), uncured salmon, & non meat things like cheese for a dip, sweet potatoes, etc.
We have a kettle charcoal grill and we brined and smoked a turkey last year since it was just us and we could do whatever the hell we wanted, lol. We just smoked some chicken wings on Sunday - poultry skin tends to turn out chewy, but initial high heat or some time under the broiler or air fryer at the end helps.
I highly recommend it! We’re pretty basic with it so it’s just BBQ rub (smoked paprika, salt, pepper, garlic powder, thyme to make it Thanksgiving-y, & a little brown sugar) all over outside & under skin & then smoke at 225F using a mix of 75% apple wood chips & 25% mesquite chips until it’s 10*F away from turkey’s safe temp (I always have to look it up. I think it’s 160? So then I’d pull out at 150). Definitely use meat thermometer. Then just let it rest like usual.
Ours is a fairly simple electric smoker so it’s almost fix it & forget it. We just have to add wood chips occasionally. And it keeps the oven available for other things!
We also smoke lamb legs, pork butts (for pulled pork), cured salmon (for a brunch spread), uncured salmon, & non meat things like cheese for a dip, sweet potatoes, etc.
We have a kettle charcoal grill and we brined and smoked a turkey last year since it was just us and we could do whatever the hell we wanted, lol. We just smoked some chicken wings on Sunday - poultry skin tends to turn out chewy, but initial high heat or some time under the broiler or air fryer at the end helps.
Oh, chicken wings sound good!
The bones from smoked poultry make really great stock too. Very smokey. I like to use when making red beans & rice or a soup like posole, kale/chickpeas/potato soup, etc.
Sadly, no. My H keeps talking about buying a smoker though, so I'll take recipes for next year! I would love to try smoked turkey.
I highly recommend it! We’re pretty basic with it so it’s just BBQ rub (smoked paprika, salt, pepper, garlic powder, thyme to make it Thanksgiving-y, & a little brown sugar) all over outside & under skin & then smoke at 225F using a mix of 75% apple wood chips & 25% mesquite chips until it’s 10*F away from turkey’s safe temp (I always have to look it up. I think it’s 160? So then I’d pull out at 150). Definitely use meat thermometer. Then just let it rest like usual.
Ours is a fairly simple electric smoker so it’s almost fix it & forget it. We just have to add wood chips occasionally. And it keeps the oven available for other things!
We also smoke lamb legs, pork butts (for pulled pork), cured salmon (for a brunch spread), uncured salmon, & non meat things like cheese for a dip, sweet potatoes, etc.
It sounds like I just need to convince him to buy one in the next couple weeks.
I highly recommend it! We’re pretty basic with it so it’s just BBQ rub (smoked paprika, salt, pepper, garlic powder, thyme to make it Thanksgiving-y, & a little brown sugar) all over outside & under skin & then smoke at 225F using a mix of 75% apple wood chips & 25% mesquite chips until it’s 10*F away from turkey’s safe temp (I always have to look it up. I think it’s 160? So then I’d pull out at 150). Definitely use meat thermometer. Then just let it rest like usual.
Ours is a fairly simple electric smoker so it’s almost fix it & forget it. We just have to add wood chips occasionally. And it keeps the oven available for other things!
We also smoke lamb legs, pork butts (for pulled pork), cured salmon (for a brunch spread), uncured salmon, & non meat things like cheese for a dip, sweet potatoes, etc.
It sounds like I just need to convince him to buy one in the next couple weeks.
I seriously love it...and we use it more than our grill (which might be because our grill is a simple charcoal grill & thus has more set up than turning on some propane)