Her mother’s an excellent cook, & has been a master of double stock (of which I’ve often reaped the delicious leftover benefits!) for years! Despite the extra work, I’m thinking this article might be a sign I’ve gotta give it a shot this year. I’d love to hear from any other double stock fans!
Her mother’s an excellent cook, & has been a master of double stock (of which I’ve often reaped the delicious leftover benefits!) for years! Despite the extra work, I’m thinking this article might be a sign I’ve gotta give it a shot this year. I’d love to hear from any other double stock fans!
I've never heard of double stock, but this makes all the sense in the world - just use an unsalted broth as the base. I'm definitely going to try this for Thanksgiving!
Post by eponinepontmercy on Nov 13, 2018 10:12:46 GMT -5
My BIL and SIL are hosting this year while my ILs kitchen is being renovated. SIL asked me to make cranberry sauce and sweet potatoes. Does anyone have a good sweet potato recipe?
My BIL and SIL are hosting this year while my ILs kitchen is being renovated. SIL asked me to make cranberry sauce and sweet potatoes. Does anyone have a good sweet potato recipe?
I'm open to anything, really.
We make Brown Sugar Bourbon Sweet Potatoes every Thanksgiving. They are SO good. I have the recipe written down at home, but I think I might sort of remember it and I can come back later with more specifics.
4-6 sweet potatoes, cut into either small chunks or thin rounds 1 stick of butter, melted ~1/2 cup bourbon ~1/2 cup brown sugar
Arrange cut sweet potatoes in the bottom of a large pan (9x13?) Melt butter and stir in brown sugar until melted Add bourbon to butter/sugar mixture and pour over sweet potatoes Bake in 350 degree oven for about an hour, or until sweet potatoes are soft when punctured with a fork.
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.
Is just the goat cheese layered with the squash? Or do you mix the goat cheese and the Parmesan? Where do you use the breadcrumbs? This recipe looks heavenly!
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.
Is just the goat cheese layered with the squash? Or do you mix the goat cheese and the Parmesan? Where do you use the breadcrumbs? This recipe looks heavenly!
The layers are leeks, squash, goat cheese. Sorry for the confusion with the bread crumbs and Parmesan cheese — I think the originally recipe uses nuts and I subbed out for those. After the layers (prepped ahead of time), I refrigerate. Then before going in the oven, add the cream and top with the Parmesan cheese and breadcrumbs.
Glad I called my mom to confirm plans before I went grocery shopping ... she’s bailing out on dinner with us. Glad I didn’t buy a bunch of food that nobody’s going to eat.
Anyway, she and my siblings are coming by for, like, an hour or two for apps before they all go do off for their better plans. I guess I’ll do Brie in puff party, deviled eggs and maybe something else. I had a nice cheese board planned but now I don’t feel like laying out cash I don’t really have for it.
Glad I called my mom to confirm plans before I went grocery shopping ... she’s bailing out on dinner with us. Glad I didn’t buy a bunch of food that nobody’s going to eat.
Anyway, she and my siblings are coming by for, like, an hour or two for apps before they all go do off for their better plans. I guess I’ll do Brie in puff party, deviled eggs and maybe something else. I had a nice cheese board planned but now I don’t feel like laying out cash I don’t really have for it.
Get a Hormel party tray for those people and save your yummy apps for you and others who appreciate the effort. I'm sorry mbcdefg
Glad I called my mom to confirm plans before I went grocery shopping ... she’s bailing out on dinner with us. Glad I didn’t buy a bunch of food that nobody’s going to eat.
Anyway, she and my siblings are coming by for, like, an hour or two for apps before they all go do off for their better plans. I guess I’ll do Brie in puff party, deviled eggs and maybe something else. I had a nice cheese board planned but now I don’t feel like laying out cash I don’t really have for it.
Get a Hormel party tray for those people and save your yummy apps for you and others who appreciate the effort. I'm sorry mbcdefg
I could DESTROY one of those Hormel platters all on my own, lol
How big of a turkey should I buy? There will be 8 adults and 5 kids eating it, and I definitely want some leftovers. The googles are all over in this answer.
How big of a turkey should I buy? There will be 8 adults and 5 kids eating it, and I definitely want some leftovers. The googles are all over in this answer.
I'd get the biggest I could find, but also I always overmake the food so I'm not a reliable person to ask this.
How big of a turkey should I buy? There will be 8 adults and 5 kids eating it, and I definitely want some leftovers. The googles are all over in this answer.
I'd get the biggest I could find, but also I always overmake the food so I'm not a reliable person to ask this.
I love love love having leftovers. You have to have some for turkey sandwiches and a second plate. Then you have to make turkey tacos. And then you freeze some and later make some sort of soup or casserole.
ALL THE TURKEY!
(Says the woman who's only going to make a turkey breast this year since there will only be 2 adults.)
I'd get the biggest I could find, but also I always overmake the food so I'm not a reliable person to ask this.
I love love love having leftovers. You have to have some for turkey sandwiches and a second plate. Then you have to make turkey tacos. And then you freeze some and later make some sort of soup or casserole.
ALL THE TURKEY!
(Says the woman who's only going to make a turkey breast this year since there will only be 2 adults.)
I saw a video for a leftover turkey, mashed potato, stuffing and cranberry sauce “lasagna” topped with gravy. Sounds right up your alley 😉
I love love love having leftovers. You have to have some for turkey sandwiches and a second plate. Then you have to make turkey tacos. And then you freeze some and later make some sort of soup or casserole.
ALL THE TURKEY!
(Says the woman who's only going to make a turkey breast this year since there will only be 2 adults.)
I saw a video for a leftover turkey, mashed potato, stuffing and cranberry sauce “lasagna” topped with gravy. Sounds right up your alley 😉
Also good: make turkey, stuffing, and mashed potatoes into balls. Deep fry. Serve with gravy.
How big of a turkey should I buy? There will be 8 adults and 5 kids eating it, and I definitely want some leftovers. The googles are all over in this answer.
I'd get the biggest I could find, but also I always overmake the food so I'm not a reliable person to ask this.
It's just the two of us for Thanksgiving and I planned on doing all of the cooking. However, the draft for my Masters project is due to my mentor the next day. I decided to save my sanity by outsourcing.
I am making: Roast chicken or the Turkey Porchetta posted earlier Mashed potatoes (possibly in IP or crock pot) Maybe some carrots/onions thrown in with the roast
From a local cafe: Sausage and cornbread stuffing Roast Brussels sprouts with apples and pecan Citrus cranberry relish Gravy Rolls
Trying to decide on appetizers. Thinking about making steamed shrimp for MH. I love a good cheese plate but he is less of a fan and I know I will eat too much and ruin my appetite.
I'd get the biggest I could find, but also I always overmake the food so I'm not a reliable person to ask this.
I love love love having leftovers. You have to have some for turkey sandwiches and a second plate. Then you have to make turkey tacos. And then you freeze some and later make some sort of soup or casserole.
ALL THE TURKEY!
(Says the woman who's only going to make a turkey breast this year since there will only be 2 adults.)
I love love love having leftovers. You have to have some for turkey sandwiches and a second plate. Then you have to make turkey tacos. And then you freeze some and later make some sort of soup or casserole.
ALL THE TURKEY!
(Says the woman who's only going to make a turkey breast this year since there will only be 2 adults.)
I'd get the biggest I could find, but also I always overmake the food so I'm not a reliable person to ask this.
I love love love having leftovers. You have to have some for turkey sandwiches and a second plate. Then you have to make turkey tacos. And then you freeze some and later make some sort of soup or casserole.
ALL THE TURKEY!
(Says the woman who's only going to make a turkey breast this year since there will only be 2 adults.)
Is just the goat cheese layered with the squash? Or do you mix the goat cheese and the Parmesan? Where do you use the breadcrumbs? This recipe looks heavenly!
The layers are leeks, squash, goat cheese. Sorry for the confusion with the bread crumbs and Parmesan cheese — I think the originally recipe uses nuts and I subbed out for those. After the layers (prepped ahead of time), I refrigerate. Then before going in the oven, add the cream and top with the Parmesan cheese and breadcrumbs.
I've made the original version, sans nuts, for about 10 years and I've become known for it. It's a hit every time...but now I want to add Parm and breadcrumbs! I do double the goat cheese and add an extra half cup of cream.