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Old 11-13-2017, 09:49 AM
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Default THANKSGIVING TIMES: hosting thanksgiving and thanksgiving favorites!

it's almost time for US Turkey Day!

this is the first year that Mr. LRLR and I are hosting Thanksgiving. My folks and some friends are coming over, so I thought it'd be fun to share recipes and tips.

TURKEY AND GRAVY

I'm going to do the Serious Eats spatchcocked turkey recipe. Spatchcocking (cutting out the backbone and then opening the bird and cooking it flat) is supposed to give you a juicier bird with crisper skin, and it cooks FAST - like 80 mins or so for a 10-12 lb bird. Plus your gravy can be better because the turkey back meat and bones are in the gravy!

I've already ordered the turkey and will be doing a dry brine like 2 days before I cook it.

MASHED POTATOES

I don't have a recipe for these per se because I can make them in my sleep; I used to make them for the restaurant I was a prep chef for in college. I use my stand mixer and the paddle attachment to mash them, then add melted butter then warmed milk/cream, then salt and pepper. Debating whether or not I'm adding roasted garlic.

SWEET POTATOES

I'm wild about sweet potatoes that go more savory, so I'm going to try this Crispy Sweet Potato Roast from Smitten Kitchen. Thin sliced sweet potato slices roast standing up in a casserole dish wrapped in file to cook through, then uncovered to bronze the edges.

STUFFING aka DRESSING aka PUT IT IN MY MOUTH

I looove stuffing. so much. and I normally call it stuffing even when it doesn't cook in the bird. I'm making Apple-Herb Stuffing, and will likely make one pan with sausage and one pan without.

CRANBERRY ORANGE RELISH

My family never really liked the weird (to us) canned cranberry sauce. Instead, we do a fresh cranberry relish where the cranberries, a whole orange (skin and all!), and sweetener go into the food processor. It's super-fresh and refreshing and I could eat it by the gallon. Here's an example recipe.

BRUSSELS SPROUTS SALAD

I like roasted green beans and all, but I wanted more textural contrast at the table. Crunchy salad to the rescue! This Brussels sprout salad has apples in it plus pomegranate arils. I'm thinking of using some ras el hanout in the seasoning because I'm addicted to adding ras el hanout to fall/winter dishes.

ROLLS

I haven't figured out yet what recipe I'm making. I have a recipe from Cook's Illustrated for super light feathery rolls I made last year for Xmas eve which I might do again... or I might make these Pretzel Parker House Rolls.


FESTIVE BOOZE!

this apple cider sangria sounds like a really, really good idea

APPETIZERS

it's a great idea to have appetizers for people to nosh on when they first get there. 1) that way your guests don't get too sloshed right away, and 2) getting everything together always takes longer than you think it will.

We're going to keep it pretty simple. I'm getting a brick of local-sh cheese that's called Trillium - it's very similar to Brie and Camembert. I'll roast it in the oven for a bit with fruit preserves on top, then serve with crackers and some charcuterie. Simple.

PIEEEEESSSS

normally I make a pumpkin pie (this has been my go-to recipe for years), but our friends are making one AND a chocolate pecan, so... less baking for me, hooray!

what are your tips and tricks for hosting? What are your favorite recipes?
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  #2  
Old 11-13-2017, 09:56 AM
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Fun thing to do with the cranberry-orange relish: add a cerrano pepper or two.

Another interesting idea is to add some dried cranberries to the dressing. Added that and apples to what was otherwise my folks' traditionalish ground pork dressing last year and it turned out quite well!!
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Old 11-13-2017, 10:20 AM
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Quote:
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Fun thing to do with the cranberry-orange relish: add a cerrano pepper or two

That would be a fun thing if I wanted to see how fast Mr. LRLR could file divorce papers (he’s spicyphobic)
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Old 11-13-2017, 10:29 AM
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Also, I made this last year and it was excellent: http://allrecipes.com/recipe/13477/d...in-cheesecake/
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Old 11-13-2017, 11:04 AM
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Debating whether or not I'm adding roasted garlic.
You better.
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Old 11-13-2017, 11:08 AM
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I'm planning to make that mac and cheese with soubise that you (UUDD) recommended. Made it for one party already a couple months back and drooooool

Also there are gonna be like six dogs at my in-laws' family Thanksgiving. Any food that falls on the floor will vaporize instantly.
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Old 11-13-2017, 11:11 AM
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I'm planning to make that mac and cheese with soubise that you (UUDD) recommended. Made it for one party already a couple months back and drooooool
Awesome! yeah, I love that shit; it's returning for Xmas eve I think because it's homey yet sophisticated. It also reheats *super* well, so you can make it the day before and then sling it into the oven before dinner.
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Old 11-13-2017, 11:16 AM
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CANCEL EVERYTHING Ruhlman has a recipe for brown butter mashed potatoes and I'm making that
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Old 11-13-2017, 11:19 AM
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The first only year I hosted Thanksgiving I totally made a spreadsheet showing estimated timelines. It was a huge help.

I want to make this amazing mushroom risotto I made a couple of years ago, but the opportunity hasn't shown itself. Can I find the recipe again??
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Old 11-13-2017, 11:21 AM
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We're doing Thanksgiving with my aunts for probably the final time. All the usual food is barely edible, but the frybread and wild onions are always out of this world.
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Old 11-13-2017, 11:37 AM
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but the frybread and wild onions are always out of this world.
TELL ME MORE
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Old 11-13-2017, 11:44 AM
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My wife keeps signing us up for Thanksgiving events hosted by other people, where I am expected to contribute exactly one dish. :/
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Old 11-13-2017, 11:48 AM
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Making my wife's grandmother's mac and cheese recipe for my company Thanksgiving. It requires apocryphal grocery items like garlic juice and white pepper, so I'm gonna have a little quest for myself this week.
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Old 11-13-2017, 12:14 PM
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TELL ME MORE
Frybread is a quick bread cooked by deep frying in shortening. Usually encountered as the base for Indian Tacos, but eaten solo in Native families. Simple recipe that is shockingly easy to botch.

Wild onions are picked in late spring/early summer on creek bottoms and lake shores. They're smaller than green onions and have a sharper, tangier flavor. Usually braised and/or cooked in scrambled eggs. The ones we eat at Thanksgiving have been frozen all summer, and so lose a little bite, but are good all the same.
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Old 11-13-2017, 12:18 PM
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Quote:
Originally Posted by Ample Vigour View Post
Wild onions are picked in late spring/early summer on creek bottoms and lake shores.
Around these parts I used to be able to pull as many as I liked up out of the back yard. Went well in any recipe that called for green onions.
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Old 11-13-2017, 01:27 PM
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Around these parts I used to be able to pull as many as I liked up out of the back yard. Went well in any recipe that called for green onions.
I'm gonna miss the hell out of them when we head north.
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Old 11-13-2017, 03:32 PM
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Wait, are those what's under onion grass?
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Old 11-13-2017, 04:15 PM
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Quote:
Originally Posted by upupdowndown View Post
Spatchcocking (cutting out the backbone and then opening the bird and cooking it flat) is supposed to give you a juicier bird with crisper skin, and it cooks FAST - like 80 mins or so for a 10-12 lb bird.
I've been spatchcocking my bird (as it were) for the last 5 years or so. It's great.

Quote:
Plus your gravy can be better because the turkey back meat and bones are in the gravy!
Also this. Very much this.
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Old 11-13-2017, 07:28 PM
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I always liked this chestnut stuffing recipe -- but use boar or wapiti sausage in addition. Also never use dried herbs. I also like using a bit of leek in there.

Oh and despite not knowing what cranberry sauce was for a long time this is my personal way to do it:

354g whole cranberry
1 cup water
1 cup maple syrup
Rind of 1/2 fresh lemon

If you're feeling spicy (not that kind)
1/4 rind of lime as well


Boil cranberries in water/syrup combination add rind when it comes to a boil. Allow cranberries to burst. After 75% of them do so, take off heat. Serve warm. It's simple and very refreshing. No food processing here folks, the texture is pretty satisfying.



Other half swears by butterflying any all birds: size, origin, & traditional methods be damned.
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Old 11-13-2017, 07:54 PM
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Quote:
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I've been spatchcocking my bird (as it were) for the last 5 years or so. It's great.
Just convinced my wife's family to do this~

FLAVOR
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Old 11-13-2017, 08:01 PM
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If I don't get turkey AND ham on Thanksgiving, I mope like a damn two year old.

My wife makes really excellent homemade biscuits so I'm crossing my fingers for those and green bean casserole.
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Old 11-13-2017, 08:33 PM
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Also I learnt from this very thread that spatchcock is the same as butterfly. I blame my other half.
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Old 11-14-2017, 07:42 AM
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I'm making the potatoes for our Thanksgiving this year and I'll be doing an old family favorite (creamy smoked cheese not-quite-mashed potatoes). Looking in my recipe box, I have a shopping list for them but not an actual recipe. It should be fine, just have to dice and parboil the taters, then mix with everything else and bake.
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Old 11-14-2017, 12:13 PM
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Quote:
Originally Posted by Kirin View Post
Wait, are those what's under onion grass?
Yup.
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Old 11-14-2017, 03:05 PM
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Quote:
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I've been spatchcocking my bird (as it were) for the last 5 years or so. It's great.
Kinky.
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Old 11-14-2017, 03:10 PM
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Quote:
Originally Posted by Ample Vigour View Post
Yup.
Huh. Makes sense but I never knew. Next time I see some I should try pulling it up.
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Old 11-14-2017, 08:30 PM
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Old 11-15-2017, 04:00 PM
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Not gonna lie: I'd eat that.
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  #29  
Old 11-15-2017, 06:16 PM
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Default turducken has set an awful, awful precedent.

I might be convinced to try the crab leg, but I want 2 independent surveyors to verify the origin of that tail before I'll bite.
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Old 11-16-2017, 04:23 AM
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I saw the making-of photo album of that. It's just chicken sausage.
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