Thanksgiving 🦃. So what’s all for dinner ? And easy pre-cooked Cajun Turkey dinners and more ready for pick up.

[Shades-of-Oregon]

Thanksgiving is covered by one of our cousins, so the menu will be up to him. He tends to go for a large heritage breed turkey, and most of the traditional side (though, being of Scandinavian descent, we get lingonberry sauce instead of cranberry, which is fine with me.

Lingonberries I’ve just learned about these berries . Curious what they tast like. I’ve heard they taste similar to cranberries.

 

[Pulsegleaner]

Lingonberries I’ve just learned about these berries . Curious what they tast like. I’ve heard they taste similar to cranberries.

a tiny bit, but they tend to be a lot sweeter (at least, the kind you get in a jar from IKEA, which is what he uses, are) I can only say I like them and I DON'T like cranberries.

And I am very glad he does not also get cloudberries (a pale yellow raspberry species). For some reason, those make me feel off (at least, they did the one time I got them in jam form when I was a kid).

Should I ever travel far enough North (Scandinavia OR Canada) to try crowberries, I should like to. I have actually tried to grow these twice, once from some I found on a big cliff in Maine (interesting story) when I wasn't totally sure of what I had found (and those were tiny as well), and once from Etsy purchased seed. But I'm too far south for sucessful growth, and have not had much luck with growing things from the heath family anyway.

 

[baymule]

I talked to my daughter, they are staying home in Corpus Christi to work on their house. They will have 5 days off and hope to get a lot accomplished. They have been making improvements and remodeling, hard to do when both work. So my son and I will go to my sister’s and go out to eat for Thanksgiving.

 

[Shades-of-Oregon]

We are having easy fixings for thanksgiving dinner. No Turkey but rib roast ,candied sweet taters, black bean casserole, pear green salad with candied pecans , and sweet potato pie. A light feast.

 

[ducks4you]

I always make a traditional Thanksgiving feast, these years with just chicken and turkey parts (pasture-raised from Northstar Bison) rather than a whole turkey that we used to get. Still with the side dishes, I make enough to eat for the week of Thanksgiving, and to freeze some for the week of Christmas until New Years. I make bread stuffing with cut-up giblets, onions, garlic, and celery baked in a separate pan with juice from the bird parts, winter squash, mashed potatoes, green peas, and cranberry sauce.

This year my nephew and his new wife may be visiting, so I might cook extra, and probably make a pie of some kind.

A year ago on some forum, completely unrelated to cooking (perhaps technology or politics) someone asked the off-topic question of what everyone planned to eat at Thanksgiving. Most replies were the usual fare, but one guy said his mother always made a tourtiere (French Canadian meat pie) and he posted her recipe. It sounded intriguing so I followed the recipe, not for Thanksgiving but some weeks later, and it was beyond delicious! Definitely that is a dish I will be making again even if not on "turkey day."
View attachment 70236
View attachment 70237
The ingredients are:

1 lb Ground Pork and 1 lb Ground Beef (I used Ground Bison)
Salt 1 teaspoon
Pepper, 1/2 teaspoon
Thyme, 1/2 teaspoon
Sage, 1/4 teaspoon
Nutmeg, 3/4 teaspoon
Ground Cloves, 3/4 teaspoon
Cinnamon, 3/4 teaspoon
Water, 3/4 cup
Crust (I make a butter, flour, and salt crust)

I am Definitely gonna try this one! Thx for sharing!
Even though I prefer to make big meals from scratch, I think it's great when somebody realizes the stress isn't worth it and pre orders big meals. I know that our good friend (and fellow atty) does this every year bc she entertains.
NOT QUITE so sure about KFC, but Cracker Barrel and Bob Evans Probably are pretty good.

After Testing, We Found the Best Places to Order a Premade Thanksgiving Dinner

You'd be surprised how well some fast food places do a classic turkey.

www.goodhousekeeping.com

 

[digitS']

We are having easy fixings for thanksgiving dinner

That's for us, also. Cooks may just be DW & me. DS is driving nearly 400 miles. It should work okay — through the Cascades will just be along the Columbia River, over Horse Heaven Hills isn't too high, then across some of the Palouse. Snow and rain Wednesday and overnight but above freezing by midday. If he delays departing, it should be okay. Maybe his return to Portland will be okay as well. The plan, now set, is to delay the meal until Friday .

DD's SO has just lost his mom and ... ? DD will try to be accommodating (is that the right word ?) both Thursday and Friday.

DS and I have discussed hors d'oeuvre and sweet potatoes. DW and 33⅓% of US cooks will put the green beans and cream of mushroom soup in a casserole. She is also in charge of pie crusts . I'll do 2 pumpkin pies (with Winter squash), an apple pie, the turkey & stuffing, and the mashed potatoes and gravy. The potatoes will be cooked with celeriac and cream cheese will be added during the mash. We will negotiate the ratio of cream cheese to half & half unless I can get it thrown together in the bowl before she shows up at my elbow.

digitS', on my way out to the freezer to move the bird into fridge

 

[flowerbug]

...
View attachment 70237
The ingredients are:

1 lb Ground Pork and 1 lb Ground Beef (I used Ground Bison)
Salt 1 teaspoon
Pepper, 1/2 teaspoon
Thyme, 1/2 teaspoon
Sage, 1/4 teaspoon
Nutmeg, 3/4 teaspoon
Ground Cloves, 3/4 teaspoon
Cinnamon, 3/4 teaspoon
Water, 3/4 cup
Crust (I make a butter, flour, and salt crust)

wow that sounds amazing to me, but Mom would have a canary with all those spices. so funny. i'll have to see if i can remember this one for the future sometime. so cut and paste to a file it goes...

 

[ducks4you]

I may have posted this on my 2024 thread, BUT, DD's (Chef and Sous Chef) have asked me to make my out of the bird sausage stuffing a day early. They specifically wanted to be snacking on IT while they cook, and they "don't give a hang" if there is any leftover for the rest of the company, saying that "Stovetop Stuffing is good enough for them!"
Anyway, it's really easy, made better by taking leftovers from white bread that I made last month and cubed and baked into toast, cooking sausage with seasoning and onions and mixing in the toast pieces (frozen to keep) with turkey broth (mine), then baking.

 

[SPedigrees]

I may have posted this on my 2024 thread, BUT, DD's (Chef and Sous Chef) have asked me to make my out of the bird sausage stuffing a day early. They specifically wanted to be snacking on IT while they cook, and they "don't give a hang" if there is any leftover for the rest of the company, saying that "Stovetop Stuffing is good enough for them!"
Anyway, it's really easy, made better by taking leftovers from white bread that I made last month and cubed and baked into toast, cooking sausage with seasoning and onions and mixing in the toast pieces (frozen to keep) with turkey broth (mine), then baking.

Sounds yummy!

 

[ninnymary]

I always make a traditional Thanksgiving feast, these years with just chicken and turkey parts (pasture-raised from Northstar Bison) rather than a whole turkey that we used to get. Still with the side dishes, I make enough to eat for the week of Thanksgiving, and to freeze some for the week of Christmas until New Years. I make bread stuffing with cut-up giblets, onions, garlic, and celery baked in a separate pan with juice from the bird parts, winter squash, mashed potatoes, green peas, and cranberry sauce.

This year my nephew and his new wife may be visiting, so I might cook extra, and probably make a pie of some kind.

A year ago on some forum, completely unrelated to cooking (perhaps technology or politics) someone asked the off-topic question of what everyone planned to eat at Thanksgiving. Most replies were the usual fare, but one guy said his mother always made a tourtiere (French Canadian meat pie) and he posted her recipe. It sounded intriguing so I followed the recipe, not for Thanksgiving but some weeks later, and it was beyond delicious! Definitely that is a dish I will be making again even if not on "turkey day."
View attachment 70236
View attachment 70237
The ingredients are:

1 lb Ground Pork and 1 lb Ground Beef (I used Ground Bison)
Salt 1 teaspoon
Pepper, 1/2 teaspoon
Thyme, 1/2 teaspoon
Sage, 1/4 teaspoon
Nutmeg, 3/4 teaspoon
Ground Cloves, 3/4 teaspoon
Cinnamon, 3/4 teaspoon
Water, 3/4 cup
Crust (I make a butter, flour, and salt crust)

Does it have only a top crust? Wrote it down and plan to make it after Thanksgiving.

Mary