DawgTalkers.net Forums DawgTalk Everything Else... Thanksgiving Recipies Yummy!!!!!!

Ok here it is, the official Thanksgiving day recipie thread, feel free to share your favorites. This year we will have the 2 turkeys , a ham and and a bunch of sides dishes, we plan on trying sweetpotatos or yams this year too, and of course pumpkin and apple pies.

I'll play

Simplist turkey receipt on the planet

20 to 22 lbs turkey
4 large cans of Campells Chunky Veggie soup
Carrots
Celery
Garlic
Rosemary
Tyme
Sage
Parsley
Pepperidge farm cubed stuffing mix (two bags)
Butter
Italian Sausage
Mushrooms (in a can or bottle is fine)
salt
Pepper
College Inn Chicken Broth (2 cans)
Onions

For the stuffing

Set aside two frying pans

Both will have pepperidge farm stuffing mix
Both will have a half stick of butter
Both will have a can of Chicken broth
Both should have celery cut up
Both should have Onion chopped up
Both should have Salt and Pepper to taste (I prefer Sea Salt but it doesn't matter)

One should have Sausage broken up into little nuggets
One should have the mushrooms

Cook until done, set aside.

Preperation of Turkey

Wash the bird of course and take out all the stuff in the innerds (gizzards, neck etc) Set aside

Stuff both ends of the bird, one with the Mushroom stuffing, the other with the sausage stuffing

Place the stuffed bird in a big roaster. Add soup and one can of water per can of soup.

Add sage, tyme and rosemary to the outside of the bird, salt and pepper to taste.

Add extra carrots, celery, parsley and onion to the mixture of the soup and water.

We like to take some pats of butter and place it on the bird.. Helps with the browning process.. and it's pretty yummy also...LOL

Cover the bird with the lid of the roaster.

Place in a preheated oven (350 degrees) and cook for recommended time based on the size of the bird. When we do a 20 pounder, it takes a little over 5 hours to cook fully.

Drain the drippings, mix with a flour/water mixture, put in a sauce pan and make your gravy. More flour, thicker gravy.., stir constantly so as not to get it lumpy.

(if you like the gizzards and necks, you can boil them up and add that water to the gravy.. I don't care for that myself)

Serve with fresh baked rolls, salad, yams, mashed potatos, corn (canned whole kernal is our favorite) and cranberry sauce of choice (we use the canned stuff that looks like jelly, but you can do whatever you prefer)

What you end up with is a moist bird that falls apart as you are carving it up.

The gravy is to die for..

Happy Thanksgiving

Shop for groceries - 1-1/2 hours

Preparing - 4-1/2 hours

Clean-up from prep, load & run dishwasher - 1 hour

Figuring the "timing" of your dishes, after you put in the bird, so everything is done at the same time (it won't be) - 30 minutes

Cook - 4-5 hours

Empty dishwasher, drying items that are still wet - 45 minutes

Beer run - 25 minutes
*Note: this may take 60 minutes if inlaws are guests

Cool-down (time spent frantically making gravy, mashing potatos, setting the table, while turkey "sets") - 45 minutes

Eat - 24 minutes

Clear table; rinse dishes, pots, silverware, etc; load & run dishwasher - 1-1/2 hours

Oh bleep, we forgot dessert!

Good times ... Happy Thanksgiving, everybody.

Haha, so true.

You forgot to add in football watching time in between running back and forth to the kitchen.

I LOVE Thanksgiving, I've loved it my whole life. Such a fun day with the family.

I didn't really forget to mention football ... its always on in the background, but the games always being from Detroit and Dallas - sterile, indoor stadiums (Feh!) - leave me uninspired. Old guys like me remember Thanksgiving Day games from Detroit being played in the mud and snow - that was a hoot.

And why am i never invited?

GM keeps putting the wrong date on the invitation!

Just hand me a Pumpkin Pie and leave me alone...

I'll add my favorite veggie side in the world. It will soon become one of yours.

I'll base it on 1 package of brussel sprouts...adjust the ingredients according to how many packages you use.

cut 3-4 strips of bacon in to 1 inch chunks and fry to medium doneness...you still want some chew to the bacon.(I do 5 since I am bound by oath to eat some of the bacon before it ever goes back to the pan)

Remove bacon from pan and pour off half the fat in to whatever vessel you use to contain discarded grease.

Over a lower heat, add 4 thin(1/8") slices of onion, cut in half so you end up with strings and not rings, saute onions until translucent.....maybe 4-5 minutes.

Remove from heat and add bacon back to pan.

In a microwavable bowl, add one package of frozen brussel sprouts and a few tablespoons of water. (fresh work just fine if you can get them, just add a tad more water)

Cover with plastic wrap and steam for 5 minutes on high. The sprouts will be about half done at this point.

Put sprouts in to pan with bacon and onions, mix up to coat sprouts in the bacon goodness and add maybe a ounce or so of chicken broth ( I'ts Thanksgiving, surely you will have some extra broth somewhere), cover pan and finishing steaming off the sprouts. Maybe another 5 minutes on the stove top.


A good cheaters version is to do the bacon and onions and add to the sprouts, add some water or broth, and just steam them in the microwave. This works fine but the first way really melds the flavors of the bacon, onion, and sprouts.

This has been on my families table since my Grandmama first served this up many, many years ago. Who knows, maybe her Grandmama.

That does sound good. Just went to the store and picked up some sprouts and onion during my trip. Got everything I would need except for the darn bacon! I got fresh sprouts though, not frozen.

*sigh* I wish my husband liked sprouts, or veggies, for that matter. He'll eat corn, raw carrots, and peas or green beans (but very rarely on those last two).

Yeah, that's why I get sprouts and other veggies like that when I'm on the road. Michelle will eat green beans or corn, and rarely on the corn....oh, and mushrooms. The end.

Oh yeah, he'll eat mushrooms too. Not sure where potatoes fall in the veggie spectrum, but he does eat those too. And he'll asparagus cooked on the grill (but ONLY on the grill)

Fried turkey with off the rack injectable marinade and rub. Did it for the first time last year and it was by far the best turkey we've ever had. It also was like a good tailgate, having all the guys outside frying the turkey and BSing over a few beers.

We didn't have gravy.....and didn't miss it, either. That fried turkey was moist and juicy. Another thing to consider is that you can't really do traditional stuffing with a fried turkey. My sister in law made some oyster dressing that was fantastic, though.

We've used the jar gravy for leftovers, after the original gravy was gone. Its not bad at all.

Let me know so your hubby and I can follow.

We could always create our own commune.

I'm easy on Thanksgiving. I order the 19.99 Kroger rotisserie turkey breast dinner package with rolls, stuffing mashed potatosetc.. since it's just me, DancinDawg and SackDawg. I've priced out everything separately and I can't buy what you get for less than 19.99.

We have leftovers everytime. I set up a side table with a electric plate warmer. We have dinner, the football game is on mute and we play board games (especially Rummikube) most of the afternoon. Thats our lil tradition.

If by chance the kids are with mom out of town, I just to to TeeJayes and get the turkey day special plate for 7.75