Thankgiving Dinner!!! Help!!!

Easy one for green beans which i do whenever i feel like beans is you take green or yellow or both
cook them...
add a bit to butter jut to melt and add salt and pepper to however much u want..soo good

PUMPKIN CHEESE CAKE DESSERT

1 (16 oz.) pkg. pound cake mix
3 eggs, divided
2 tbsp. butter, melted
4 tsp. pumpkin pie spice, divided
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. salt
1 c. chopped walnuts
Whipped cream (opt.)
In small mixing bowl, combine cake mix, 1 egg, butter and 2 teaspoons pie spice. Beat on low until mixture is crumbly. Press into bottom of a 13"x9" baking pan Set aside.

In large bowl, beat cream cheese until fluffy. Add condensed milk, remaining 2 eggs, pumpkin, remaining pie spice, cinnamon and salt. Mix until blended. Pour into crust. Sprinkle with nuts. Bake at 350 degrees for 35 to 45 minutes or until set. Cool. Refrigerate until ready to serve.

Hmm...prolly feeds around 15...so multiply by 10 on all the ingredients.

I should warn that I've never made this before, I'm tossing out the idea based on a pie i had at a resturant over the weekend. But I'm good at pulling recipies out of my rear orrifice and having work perfectly.

Pumpkin Cream Pie
For each pie:
One can of pumpkin pie mix (make sure it's the mix, if you're trying to feed a that many people)
One pre-made shortbread crumb crust (they're next to the garahm cracker and chocolate cookie crusts)
Any other ingredients the pumpkin pie mix calls for, divided by 1/2
Whipped topping of choice, 1 1/2 cups (If you use real whipped cream, add 1 package of unflavored gellitan disolved in 2 tablespoons warm (not boiling) water to keep it from melting)
2 teaspoons pumpkin pie spice

Take half the pumpkin pie mix, mix and bake into the crust per the directions in the can. Take the other half and fold it into the whipped topping with the pumpkin pie spice. When the bottom layer comes out of the oven, let it cool completely before spreading the whiped topping over it. Store in the fridge.

Easy enough, I hope., and definately easy to multiply by the number of guests.

Another idea:

Make either a box spice cake or gingerbread mix in a square pan (it can be a loaf pan, a 13X9, an 8X8, whatever.) Take a can of apple pie filling for each cake and warm it over the stove with 1/2 cup brown sugar, 2 teaspoons cinimon and 1/2 teaspoon nutmeg. Serve the cake warm with the apples and jarred caramel or butterscotch sauce on top. And more whipped cream, of course.

Repeat as nessicary.

Blech No offence to you, but oysters are only good fried on a hoagie

I have to ask where you are from Neehi

THIS IS LIKE THE BEST THANKSGIVING EVER> Shtuff from all over the country... Best of the best. !!!

Ingredients:
1-3 Medium-sized Squirrels (Possums can be substituted)
1/2 to 1 pound of chopped pork
1/4 cup shortening
1/2 cup chopped onions
2 cups of quartered tomatoes
2 cups lima beans
3 cups of corn
1 cup hot water
1 cup of bread crumbs
2 tablespoons of Worcestershire sauce
Cayenne pepper.

Take the squirrels and skin them, cut the heads off and remove the internal organs.
Cut the squirrels into pieces and add to chopped pork.
Saute slowly until light brown in 1/4 cup shortening.
Then remove from the pan.
Use the squirrel and pork fat to brown 1/2 cup of chopped onions.
Put the squirrel, pork and onions in a stewing pot.
Add 2 cups of quartered tomatoes & 2 cups of lima beans.
Add 1 cup of hot water.
Cayenne to taste.
Simmer till squirrel and pork are just about tender.
Add 3 cups of corn, 2 spoons of Worcestershire sauce and a cup of toasted bread crumbs.
Simmer until completely tender..Yum yum!

Higbee and I made some stuffing last year that was a huge hit! I'll dig out the info and post it here as soon as I find it.


edit: Dammit, I can't find the recipie.

Have you actually eaten this or are you being silly?

If you have... Dubya Tee Eff, does squirrel or possum taste like?

Neehai, my mother made cornbread-oyster stuffing one year from a recipe she got from one of my sisters' mother-in-law (who happens to be from Arkansas). So I've had it, but I still prefer the sausage and bread kind. In fact, the two things I absolutely must have at Thanksgiving for it to actually feel like Thanksgiving to me are sausage dressing and pecan pie (actually, Mom makes the pie with walnuts because she has a walnut tree, and she calls it "Washington Nut Pie," but it's the same as a pecan pie).

Sausage Dressing/Stuffing (makes enough to feed about 20-25)
1 loaf day-old bread, cut into small pieces and left out overnight (to dry)
1 pound mild, ground pork sausage
3 stalks celery (or more, if you like celery), diced
1 onion, diced
2 1/2 cans evaporated milk
poultry seasoning or sage
salt & pepper

Saute sausage until cooked; place on top of bread in a large bowl. Saute celery and onion in sausage grease until tender and add to sausage and bread. Add 1-2 teaspoons of poultry seasoning or sage, and salt and pepper to taste (about 1 teaspoon salt and 1/2 teaspoon pepper for me). Add canned evaporated milk just before baking and mix everything together.

You could bake some of this inside your turkey if you like, but we usually bake it separately in a large pan (like a roaster pan or Dutch oven). Be sure to grease your pan well before putting the dressing in. Bake at 350-375 degrees (you can be flexible on the temp and put it in the oven with other stuff you need to cook at the same time) for 35-45 minutes or until golden brown and hot all the way through. (Note: don't try to substitute regular milk for the canned milk; the canned milk is much richer.)


Pecan Pie (makes about 8-12 slices)
1/2 cube (or 4 tablespoons) butter, melted
3/4 cup brown sugar, packed
dash salt
1 cup light corn syrup
3/4 cup canned (evaporated) milk
4 extra-large or jumbo size eggs
1 teaspoon vanilla extract
2 tablespoons flour
1 1/2 cups chopped nuts (pecans or walnuts)
1 pie crust, unbaked (recipe follows)

On medium-high speed in a stand mixer, mix butter, eggs, sugar and syrup until well blended. Turn speed to low and add milk, vanilla, flour and salt, blending until well mixed. Pour into pie crust and bake on middle to low oven rack (2nd rack setting from bottom) at 350 degrees for 45-50 minutes. When you're checking to see if the pie is done, the center will have puffed up; insert a knife in the center of pie, and if it comes out clean, it is done. If the pie top starts to turn too brown before it's done baking, turn the heat down a bit.

Pie Crust Recipe (adapted from Pillsbury's The Complete Book of Baking):
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
2 to 4 tablespoons ice water

In medium bowl, combine flour and salt. Using fork, cut shortening into flour until mixture resembles course crumbs. Sprinkle flour mixture with water 1 tablsespoon at a time, while tossing and mixing lightly with fork. Add water until dough is just moise enough to form a ball when lightly pressed together. (Too much water causes dough to become sticky and tough; too little water causes edges to crack and pastry to tear easily while rolling.)

Shape dough into ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. On floured surface roll lightly from center to edge into 11-inch circle. Fold pastry in half; place in 9-inch pie pan. Unfold; gently press in bottom and up sides of pan. Do not stretch. Fold edge under to form a standing rim; flute edges.

(If I were you, though, MJ, I'd just buy the already prepared pie crusts at the grocery store; it will be much faster and they taste just fine.)

Pecan Pie is the Shizzle and a must for any southern thanksgiving.

Unfortunately, I was tricked once into eating squirrel. At a family reunion an uncle told me it was beef and pork, then AFTER I ate some he told me the truth. Kinda tasted like overcooked stewed beef...or rat, dunno since no one has tricked me into eating rat...yet.

Awww shucks. You don't know good eatin till you've had a bowl of squirrel heads and rice.

Yes it is a real dish and the skulls actually cook up nice and soft if you do it right.

I order quail one time and I think I got backalley pidgeon

rofl, that would be a good way to never get elected to cook Thankgiving dinner, is to make that stew with squirrel in it. However, I don't have the heart to cook up those cute little squirrels. (no i'm not a vegitarian). Anyways, I have copied and written down all recipes so far, thank you so much and I'm sure that many others who have a Thankgiving dinner to prepare is going to appreciate this thread as well. You all Rule!

Huggerz,
MJ

One day my neighbor came over and asked to use my microwave to defrost something he was going to cook that night. When the defrost cycle was done, I opend the microwave door to take his stuff up to him and saw that he had defrosted 6 little squirrels in it. They were all skinned & stuff. Kind of disgusting - but at least he was eating them instead of just killing them for sport.

Anyhow - a recommendation as I used to have a very large family and had to cook for them all at Thanksgiving.

I used to cook the turkeys in a Webber BBQ outside. You can get a couple of Webbers at home depot really cheap. Get some Hickory & Apple Woodchips & soak them over night, when you get the coals really hot in the Webber, sprinkle the damp wood chips on them for a great smokey flavor on the turkey.

To prepare the turkeys, clean them (take out neck & gizzards & stuff), rub the inside of the turkey with sea/course salt and rub the outside of the turkey with olive oil, salt, pepper, sage, thyme and basil.

Make sure that the coals are white and the flames have completely died down on in the Webber, add the damp wood chips and set the grill as high as it will go. I set the turkey (breast side down) on a pizza stone, but any old flat, clean, 1/2 inch thick stone will do. Then I put the entire bird (unwrapped) in the Webber. Put the lid on the webber and let that baby smoke. After about 4 hours, check it, flip the bird on it's back and add wood chips & more coals as necessary. You will know when the bird is done because the legs and wings will begin to fall away from the bird but the usual cooking time is about 6 hours - so start the Webbers early.

You can do this same thing with a Ham, although I cook the ham in foil for the first 3 hours or so. A great marinade for the ham is to soak it overnight in 7-up. If you are cooking a real ham on the bone (as opposed to a compressed ham), rub olive oil and honey on the outside of it and let it get brown on the BBQ first and then wrap it in foil and cook it slowly.

One of my favorite side dishes is a wild rice & grape salad which can be done ahead of time (actually it's better if it's made ahead).

1 - pkg wild rice
1 - bunch red grapes
1 -2 cups of raisons
1 - large bunch of parsley
1/2 cup olive oil
1 cup balsamic vinegar

Cook the wild rice according to the package directions but use just a tad less water than the directions call for. (like a tablespoon or two less on the water)

After the rice is cooked, let it sit to room temperature. Slice the grapes in half and add them to a large bowl with the wild rice. Add the raisons. Chop the parsley in 1/8 to 1/16 size (course), add it to the bowl. Add the olive oil and vinegar. Mix. Taste. You may need to add a little salt and more oil or vinegar depending on how much you make.

Another trick for mashed potatoes and for sweet potatoe dishes is to bake the potatoes in advance and just let them sit at room temperature. Do this the day before. Then you can mash or cut them as needed - and just warm them up. Mashed potatoes will warm up when you mash them and add the milk & butter. The sweet potatoes can be put in the microwave.

Also - if you interested - I have a great pumkin bunt cake recipe (but not with me at work). IM me in world and I put it on a note card for you. You can make a couple of these in advance, they are easy and feed a lot of people.

Good luck & happy Thanksgiving.

Rose

glad to share

Kind Soup (Cream of Sensimila)

3 cups hot water
8 ounces Celery
8 ounces of broccoli tops or asparagus tips
2 ounces fresh onions
2 ounces butter or margarine
1 tablespoon flour
1 pint heavy cream
2 ounces fresh buds

Use fresh veggies only!!!

Boil three cups of water with celery, broccoli (or asparagus) for five minutes. Meanwhile carefully sautee the onions and buds in a separate pan for two to three minutes. Do not burn !!! Turn down the flame to simmer, then add butter bud onion mixture. Add flour stir then add the cream and simmer (Not boil) for five minutes or until thickens. Serve Hot serves 6-8. The fucking best soup you will ever have!!!

Chocolate Buds

Start with Hershey's Premium Baking Bar Unsweetened Chocolate.
On the back is a recipe for brownies which includes 1 cup butter, 4 squares of chocolate, 2 cups sugar, 4 eggs, 1 cup of flour, and vanilla extract.
Start with dry hemp leaves and grind them in a coffee grinder to a fine powder. Put in a measuring cup until ~75 ml of "green flour" is made.
Fill to the 1 cup mark (250 ml) with regular flour. Heat oven to 350 F, Grease 13x9x2 (inch) pan. Heat butter and chocolate and stir with wooden spoon until smooth. Stir in sugar. Add eggs one at a time. Add vanilla extract and stir in flour mixture.
Add nuts if desired (a very nice touch I think) and bake for 40 minutes.
Makes 3 dozen brownies. Take 2 and wait an hour. Take 4 and cruise for 12 hours. Enjoy!

My friend made this recipe without grinding any leaves into flour, as he didn't want the brownies to taste like pot. Your tastes may vary. He had very good luck with this recipe. Put the "cannabutter" and chocolate squares in the microwave for 2 minutes, then stir until all the chocolate is melted. Then add the sugar, flour, eggs, vanilla and nuts one item at a time, so it all gets blended evenly. Don't over cook it, use a toothpick in the center (should come out with bits of fudge on it) to see if it's done.

Ever think about frying a turkey?
(yeah, I know it's a cardio-vascular WMD)
Berry berry nummy nummy!

LOL Darko! I'm gonna have to try that one.


Mmm, mulled wine...

Health warning - don't over do the nutmeg

Ingredients

Cheap Bottle of Red Wine - any type will do.
2 tablespoons of honey
1 stick of cinnamon bark
1 whole nutmeg
1/4 ounce whole cloves
1 orange

Poor the wine into a saucepan and warm gently, stir in the honey, 
add all the dry ingrdients. The nutmeg should be lightly grated 
and both the grated nutmeg and the whole bit left should be added. 
Peel and breakup the orange add the peel and the flesh of the 
orange to the mix.

Keep warming and stirring until it tastes good.
Sieve into a heat proof jug and serve warm.
Eatting the orange after it has been mulled is a taste 
experience

What ever you do don't boil the mixture.
Play around with the bits until you find the best combination. 

Since you are cooking for so many people...gravy is one of the toughest unless you plan to use can...I make mine in advance using ultra cheap turkey wings. When it is finished you can freeze it or fridge it for a couple of days....huge time saver:

This recipe makes 8 cups but you will likely need around 5 times this much....

4 lbs turkey wings...most grocers sell these
2 medium onions
8 cups chicken broth (I like the broth in a box personally and use half veggie half chicken)
reserve 2 cups of the broth for later in the recipe
3/4 cup chopped carrots ( a couple of the cheap bulk carrots chopped small)
12 oz sliced mushrooms (the canned ones have no flavor to me but they do work fine, if you want to get gourmet try the oyster mushrooms)
1/2 tsp dried time (rub it a bit to break up the oils)
3/4 cup flour
2 tbsp butter (don't use margarine, the butter adds richness and a bit of gloss)
Fresh ground pepper to taste (about a 1/2 tsp to a tsp depending on how much punch you want)

400 degree oven
large roasting pan, 6qt or so stock pot and a 3 qt sauce pan

put wings in roasting pan in a single layer
toss onions on top
Roast about 1 hour and 15 minutes or untill they are browned

Put wings and onions in stock pot
put one cup of water in roasting pan and deglaze (scrape the bits of brown flavor off the bottom of the roasting pan)
Pour the contents of the roasting pan over the wings and onions in the stock pot
Add 6 cups of the broth, carrots and thyme.
Boil then reduce the heat to simmer uncovered for about 1.5 hours

Remove the wings (you can throw away the skin and use the meat in a casserole or something later if you want to take the time...or just toss them)
Strain the stock (squeeze the veggies to get all the flavor out of them..I press everything down in the collander with a clean towel)

refrigerate the stock over night
wake up have coffee
skim fat off of stock

Whisk 2 cups of remaining broth and the flour until it is smooth and glossy looking

Bring stock back to a boil and slowly whisk in the flour/broth mixture
boil untill thickened (around 5 minutes or so) stirring constantly

Add butter (this will give it that proffesional glossy look and a richer taste)
and pepper

put in freezer safe container, throw in freezer and reheat for the big day.

ohh and a super simple dessert:

buy one of the 2 crust boxed pie crusts (not the ones already in a pie pan, but the pre-made uncooked kind either in the freezer section or dairy section)

about 4 granny smith apples (you can also use peaches, plums, pears...whatever you like...if you use peaches or plums omit the cran sauce and substitute another canned berry like blackberry or rasberry in heavy syrup)
1 cup of the nut of choice...I am an almond lover but pecans and walnuts work fine
1/2 cup of whole cranberry sauce (not the jelly stuff...if you make your own just reserve a half cup for the recipe otherwise they sell it in a small can which is about a half cup)
1/4 cup sugar mixed with 1/4 tsp cinnamon and 1/4 tsp nutmeg (or to taste I love nutmeg so I use a bit extra)
1 tbsp real cold butter cut into little pieces
some cofectioners sugar to dust

425 degree oven
baking sheet

ufold pie crust onto baking sheet
roll it to around 12 inches around don't worry if it is uneven this is a rustic tart
cut fruit into thin slices
arrange fruit in a circle leaving a two inch border for folding over
pile any remaining fruit in the center
drop spoonfulls of cranberry sauce or other canned berries over fruit
sprinkle sugar/spice mixture over fruits
fold the edges of the pastry up over the edges of the fruit pressing to keep it in place
Bake 15 minutes then reduce oven to 375 and continue to bake for 15 more minutes

cool and refrigerate...reheat at 400 degrees for a few minutes and dust with confectioners suger

You all are amazing!!!! Thank you Isis, those are great!!

I love recipes hehe...If you need anymore...apps, soups, groovy little salads ect just let me know ...happy turkey day!!! I don't envy your guest list!!

But Cross....I love nutmeg!!! Great recipe though...making it tomorrow but adding some applejack to it at the end...enough applejack and nobody will complain about the extra nutmeg