What was a great success for your Thanksgiving meal?

[beergut]

What failed? What is something you want to try for next year?

Cannoli were a great success. My 9 year old niece at hers, and said, "Uncle Beergut, you should start a business and just sell these." 

Gonna make her an entrepreneur yet. 

 The green bean casserole was much loved. Brother's roommate said that was the only thing she requested, and she loved it. Big secret? There is no such thing as too much fried onions 

 Next year, I'm going to go ahead and make dinner rolls. Brother used the Pillsbury crescent rolls from the can, and they tasted way too sweet to me. 

[Tennesseer]

My contribution to dinner was sliced baked Fiji apple with cinnamon.  The folks enjoyed it.

I join the same friends for Thanksgiving dinner each year.  And the hosts always makes cornbread suffing.  I dislike cornbread stuffing.  But one of the guests made a small casserole of New England style poultry stuffing/dressing (white bread with herbs snd a few other additions).  Both he and I grew up in New England. He and I eat his version.   His wife never makes it for him so he makes it for himself.



So his stuffing/dressing is always my favorite part of the meal.  Reminds me of 'home'.   

[Anne_in_VA]

Nov 24, 2017 21:33:45 GMT -5 Tennesseer said:

My contribution to dinner was sliced baked Fiji apple with cinnamon.  The folks enjoyed it.

I join the same friends for Thanksgiving dinner each year.  And the hosts always makes cornbread suffing.  I dislike cornbread stuffing.  But one of the guests made a small casserole of New England style poultry stuffing/dressing (white bread with herbs snd a few other additions).  Both he and I grew up in New England. He and I eat his version.   His wife never makes it for him so he makes it for himself.



So his stuffing/dressing is always my favorite part of the meal.  Reminds me of 'home'.   

I grew up in New England too and miss that type of stuffing.  Everyone here makes either cornbread or oyster stuffing and I don't like either.  When I roast a chickem I make the "New England" type stuffing and DH always says it's just OK.  Too bad, I love it!  

[Shooby]

  I made homemade cranberry sauce.  I like it.  Super simple but only DH , myself and DD's boyfriend even like cranberry sauce.  So, i have a huge bowl of that left.    I made sweet potatoes for DS's girlfriend.  Only her and I ate those, lol.  I made a pecan pie, I am the only one that likes that!  My kids never have eaten that but they really only wanted pumpkin, which was homemade and very good. DD made green bean casserole and only her and I ate some of that!  Picky people geez!  So, mostly, i ate a little bit of everything.  Everyone else was hit and miss to their tastes!
  I over cooked my stuffing a bit and dried it out.  I resurrected it by adding to some turkey  drippings to it.
  They turkey was delicious.  The mashed potatoes and noodles were yummy.  The rolls were good.  The gravy was delish.  Took me YEARS to get really good at making gravy.  All in all, everyone had bit plates full and seemed satisfied!

[The Walk of the Penguin Mich]

My prime rib turned out perfectly.  A brown, salted crust and perfectly pink throughout.  

I made some modifications as to making my gravy, and those changes are a keeper.  But next year, I'm going to trim one fat off the meat and render the fat out of it to use as a gravy base instead.

[saveinla]

Nov 25, 2017 11:43:44 GMT -5 @anne81 said:

Vegan Hawaiian rolls and pumpkin pie. DH can't eat eggs but these turned out really nice. He misses the classics from when he was a kid.

Can you post recipes or links for both? Thanks

[Anne_in_VA]

Ham turned out really well and it was all gone.  

[Artemis Windsong]

We had two Thanksgiving meals.  H. said he would bring the turkey for Friday family gathering.  GrS1 and SO came for lunch on Thursday.

H. asked DS1 how many were expected for the meal on Friday.  H. was expecting maybe 8.  Turned out to be 16; and there was enough Turkey for everyone.  The most popular items are mashed potatoes and gravy and the dressing.  Followed by the desserts.

DIL also made chili and Sloppy Joes for the fussy eaters. 

[Deleted]

Thor. We always go to a movie after lunch but honestly we were all kind of meh so decided we’d go Marvel... it was sooo good.

Not sure that counts?

[lynnerself]

My son's Pumpkin Cheesecake. So good. I think it is a Paula Dean recipe.

[Opti]

Nov 24, 2017 21:33:45 GMT -5 Tennesseer said:

My contribution to dinner was sliced baked Fiji apple with cinnamon.  The folks enjoyed it.

I join the same friends for Thanksgiving dinner each year.  And the hosts always makes cornbread suffing.  I dislike cornbread stuffing.  But one of the guests made a small casserole of New England style poultry stuffing/dressing (white bread with herbs snd a few other additions).  Both he and I grew up in New England. He and I eat his version.   His wife never makes it for him so he makes it for himself.



So his stuffing/dressing is always my favorite part of the meal.  Reminds me of 'home'.   

My favorite part of Thanksgiving has always been the stuffing if its good and done right. I prefer the white bread or even mixed white and wheat bread stuffing with onions, celery, sage, etc. I loved my Mom's stuffing except for the fact she didn't use sage because dad didn't like it. I think some folks dislike sage for the same reason some folks hate cilantro. I love sage. I have grown a sage plant from time to time because its even better when I can use fresh sage.

When I work Thanksgivingi at the center, the worst part about that Thanksgiving meal is the stuffing. Its awful. I ask for roasted potatoes instead of they have them.

[Opti]

Nov 26, 2017 0:13:07 GMT -5 lynnerself said:

My son's Pumpkin Cheesecake. So good. I think it is a Paula Dean recipe.

I wish I had a way to get around my food sensitivities with dairy. I love cheesecake, pumpkin, chocolate, regular, etc. From time to time I have tried some non dairy versions that aren't too bad.

 Also impressed he made it and it turned out well.

[Deleted]

I brought shrimp as an appetizer to the one I attended Thursday. Easy-peasy and there were no leftovers. (I bought it from Costco, cleaned with tail on, so just had to boil it with some Old Bay seasoning.)

For yesterday's, the hostess asked me to bring mashed potatoes and a vegetable. She said she never could get mashed potatoes to come out right because she rarely made them. I think she just doesn't like peeling potatoes! I used the smaller Russets, so there were a lot of them in 3 lbs. Other than the peeling. also very easy.  I used a hand masher and didn't even break out the electric mixer. There was a little left over and I offered to pitch it and she said her husband would enjoy the leftovers. Both of us who had been asked to make vegetables made gingered carrots without consulting each other. Oh, well. Next time I'll co-ordinate.

[cktc]

The bacon wrapped turkey and gravy from the drippings were probably the biggest hits. This was my first year using just drippings, flour and stock for the gravy. It was so simple and didn't even need any seasoning. Definitely never buying any mixes again.

[Shooby]

  I made a pecan pie with no corn syrup.  It was quite delish.

[Tennesseer]

Nov 26, 2017 3:11:10 GMT -5 Opti said:

Nov 24, 2017 21:33:45 GMT -5 Tennesseer said:

My contribution to dinner was sliced baked Fiji apple with cinnamon.  The folks enjoyed it.

I join the same friends for Thanksgiving dinner each year.  And the hosts always makes cornbread suffing.  I dislike cornbread stuffing.  But one of the guests made a small casserole of New England style poultry stuffing/dressing (white bread with herbs snd a few other additions).  Both he and I grew up in New England. He and I eat his version.   His wife never makes it for him so he makes it for himself.



So his stuffing/dressing is always my favorite part of the meal.  Reminds me of 'home'.   

My favorite part of Thanksgiving has always been the stuffing if its good and done right. I prefer the white bread or even mixed white and wheat bread stuffing with onions, celery, sage, etc. I loved my Mom's stuffing except for the fact she didn't use sage because dad didn't like it. I think some folks dislike sage for the same reason some folks hate cilantro. I love sage. I have grown a sage plant from time to time because its even better when I can use fresh sage.

When I work Thanksgivingi at the center, the worst part about that Thanksgiving meal is the stuffing. Its awful. I ask for roasted potatoes instead of they have them.

Add some 'fresh' pork sage sausage (Jimmy Dean) to your mom's recipe and you have a moist, sage-infused stuffing.

[yogiii]

The ribs smoked on top of the smallest turkey I could find.

[swamp]

sitting by myself eating a takeout dinner.

Fabulous. 

[Wisconsin Beth]

My pumpkin pie. I found condensed coconut milk and used that instead of trying to substitute.

[countrygirl2]

Date pudding, really good.

My MIL used to make it and I think before
that hubs aunt. Her daughter gave me the
recipe, thankfully, as she has since passed
away. It would have been lost to the family.
I doubt MIL remembers how it was made.

[Deleted]

They said the roulage was good.  I said the bourbon wasn't a good touch.

Next time I make it, I will experiment without it instead. 

[NancysSummerSip]

The vegan brownies rocked. Surprised myself with these, as I am a classically trained baker and never baked anything vegan.

Not a single bean left from the green bean casserole. It was the classic version, but I season it really well.

Just enough turkey left to dice and toss into the turkey stock I just made. Everyone took some home (well, except the vegans, of course)

Not a crumb of pumpkin pie left...the family snuck off with those leftovers, so I guess that was good, too.  Also the classic from the pie filling can, but I use freshly grated spices and a little sea salt in the mix, plus a homemade pie crust.

[Rukh O'Rorke]

Nov 26, 2017 13:25:59 GMT -5 NancysSummerSip said:

The vegan brownies rocked. Surprised myself with these, as I am a classically trained baker and never baked anything vegan.

Not a single bean left from the green bean casserole. It was the classic version, but I season it really well.

Just enough turkey left to dice and toss into the turkey stock I just made. Everyone took some home (well, except the vegans, of course)

Not a crumb of pumpkin pie left...the family snuck off with those leftovers, so I guess that was good, too.  Also the classic from the pie filling can, but I use freshly grated spices and a little sea salt in the mix, plus a homemade pie crust.

recipe?......or it didn't happen.....

[NancysSummerSip]

Nov 26, 2017 13:51:27 GMT -5 Rukh O'Rorke said:

Nov 26, 2017 13:25:59 GMT -5 NancysSummerSip said:

The vegan brownies rocked. Surprised myself with these, as I am a classically trained baker and never baked anything vegan.

Not a single bean left from the green bean casserole. It was the classic version, but I season it really well.

Just enough turkey left to dice and toss into the turkey stock I just made. Everyone took some home (well, except the vegans, of course)

Not a crumb of pumpkin pie left...the family snuck off with those leftovers, so I guess that was good, too.  Also the classic from the pie filling can, but I use freshly grated spices and a little sea salt in the mix, plus a homemade pie crust.

recipe?......or it didn't happen.....

Hey now...no Sarah Huckabee piegate here....the recipe is courtesy of America's Test Kitchen/Cook's Country, a PBS show I happen to enjoy. Never had an issue with any recipe of theirs. For the record, the chocolate chips I used are Lily's, a vegan brand. And you absolutely must let these cool before cutting; I refrigerated them.




2 cups (10 ounces) all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
1 cup boiling water
3 ounces unsweetened chocolate, chopped fine
¾ cup (2¼ ounces) Dutch-processed cocoa powder
1½ teaspoons instant espresso powder (optional)
2½ cups (17½ ounces) organic sugar
½ cup vegetable oil
1 tablespoon vanilla extract
½ cup (3 ounces) bittersweet or semisweet chocolate chips

1. Adjust oven rack to lowest position and heat oven to 350 degrees. Make foil sling for 13 by 9‐inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.

2. Whisk flour, baking powder, and salt together in bowl. Whisk boiling water, unsweetened chocolate, cocoa, and espresso powder, if using, in large bowl until well combined and chocolate is melted. Whisk in sugar, oil, and vanilla. Using rubber spatula, stir flour mixture into chocolate mixture until combined; fold in chocolate chips.

3. Scrape batter into prepared pan and smooth top. Bake until toothpick inserted halfway between edge and center comes out with few moist crumbs attached, 30 to 35 minutes. Let brownies cool in pan on wire rack for 2 hours.

4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into squares and serve. (Brownies can be stored at room temperature for up to 4 days.)

[plugginaway22]

First time we ever did NOT have pumpkin pie and I kind of missed it.
Made a cranberry apple cake that was a hit with everyone.

[GRG a/k/a goldenrulegirl]

Nov 24, 2017 21:33:45 GMT -5 Tennesseer said:

My contribution to dinner was sliced baked Fiji apple with cinnamon.  The folks enjoyed it.

I join the same friends for Thanksgiving dinner each year.  And the hosts always makes cornbread suffing.  I dislike cornbread stuffing.  But one of the guests made a small casserole of New England style poultry stuffing/dressing (white bread with herbs snd a few other additions).  Both he and I grew up in New England. He and I eat his version.   His wife never makes it for him so he makes it for himself.



So his stuffing/dressing is always my favorite part of the meal.  Reminds me of 'home'.   

.

C'mon over, Tenn. I ONLY make real (a.k.a. New England) stuffing. Yummmmmm....

[Rukh O'Rorke]

do we make new england stuffing?

bread, seasoned with s&p, sage
sauted celery and scallions, add liquid

combine and bake. I have moved over to the slow cooker on this one to free up space and also added celery tops and a small amount of finely grated carrots so I can just add water and it is brothy, having the 3 key veggie broth ingredients.

I see lots of recipes with rosemary, parsley, eggs, but those were never part of our tradition. so not sure where we stand on tradition category. I asked my mother once regarding adding parsely, lol....the outrage!! It was fine when we took it veggie, ok to go vegan, I had to take it GF on my own but seemingly approved.....


but mess with the herbs? traitorous!

[Tennesseer]

Nov 26, 2017 14:25:45 GMT -5 GRG a/k/a goldenrulegirl said:

Nov 24, 2017 21:33:45 GMT -5 Tennesseer said:

My contribution to dinner was sliced baked Fiji apple with cinnamon.  The folks enjoyed it.

I join the same friends for Thanksgiving dinner each year.  And the hosts always makes cornbread suffing.  I dislike cornbread stuffing.  But one of the guests made a small casserole of New England style poultry stuffing/dressing (white bread with herbs snd a few other additions).  Both he and I grew up in New England. He and I eat his version.   His wife never makes it for him so he makes it for himself.



So his stuffing/dressing is always my favorite part of the meal.  Reminds me of 'home'.   

.

C'mon over, Tenn. I ONLY make real (a.k.a. New England) stuffing. Yummmmmm....

Do you also serve giblet dressing? The best gravy.

[Tennesseer]

Nov 26, 2017 14:46:51 GMT -5 Rukh O'Rorke said:

do we make new england stuffing?

bread, seasoned with s&p, sage
sauted celery and scallions, add liquid

combine and bake. I have moved over to the slow cooker on this one to free up space and also added celery tops and a small amount of finely grated carrots so I can just add water and it is brothy, having the 3 key veggie broth ingredients.

I see lots of recipes with rosemary, parsley, eggs, but those were never part of our tradition. so not sure where we stand on tradition category. I asked my mother once regarding adding parsely, lol....the outrage!! It was fine when we took it veggie, ok to go vegan, I had to take it GF on my own but seemingly approved.....


but mess with the herbs? traitorous!

Rukh- I see you mentioned carrots. Do you make your own tomato pasta sauce/gravy (down south they call pasta sauce gravy)? If you do, add some grated carrots to the sauce while cooking it. The carrots temper the acidity of the tomatoes and add a touch of sweetness to the sauce. Pretty tasty.

[chiver78]

Nov 26, 2017 15:51:25 GMT -5 Tennesseer said:

Nov 26, 2017 14:46:51 GMT -5 Rukh O'Rorke said:

do we make new england stuffing?

bread, seasoned with s&p, sage
sauted celery and scallions, add liquid

combine and bake. I have moved over to the slow cooker on this one to free up space and also added celery tops and a small amount of finely grated carrots so I can just add water and it is brothy, having the 3 key veggie broth ingredients.

I see lots of recipes with rosemary, parsley, eggs, but those were never part of our tradition. so not sure where we stand on tradition category. I asked my mother once regarding adding parsely, lol....the outrage!! It was fine when we took it veggie, ok to go vegan, I had to take it GF on my own but seemingly approved.....


but mess with the herbs? traitorous!

Rukh- I see you mentioned carrots. Do you make your own tomato pasta sauce/gravy (down south they call pasta sauce gravy)? If you do, add some grated carrots to the sauce while cooking it. The carrots temper the acidity of the tomatoes and add a touch of sweetness to the sauce. Pretty tasty.

I use strips of green bell pepper instead of carrots when I make sauce. same idea, but I don't like carrots.