Thanksgiving Menu
![[Post New]](/jforum/templates/default/images/icon_minipost_new.gif){kind=icon}
Anonymous
We'd love to come to your home for dinner!  Seriously, would you please post your recipe for the brussel sprouts? Thanks!
|
Anonymous
| I'm PP who makes cranberries in slow cooker. I have a tiny one, the kind you use for breakfast oatmeal, so it doesn't take up counter space, I don't have to reheat it later, and I serve from the tiny crock. Once you invest in a small cooker, if you love cookers, you'll start using it for a lot of things and it won't seem odd. I use the big one for mulled cider on Thanksgiving too - it's wonderful and great for all of us PG/nursing/nondrinkers. |
Anonymous
We'd love to come to your home for dinner! Seriously, would you please post your recipe for the brussel sprouts? Thanks!
I haven't actually made this one before but have made a similar version so I think it will be good. It says it serves 6-8: 2 lb brussels sprouts 6 oz bacon, cut in 1/4 inch pieces 4 T butter 1 1/3 cups finely chopped cooked chestnuts Trim and shred/julienne the brussels sprouts. Cook the bacon for 5-7 mins until golden brown and drain on paper towels. Drain off the bacon fat and melt the butter in the pan. Cook until brown but not smoking. Add the brussels sprouts and cook until tender, 5-7 minutes. Add the bacon and chestnuts, stir to combine and cook 2 minutes. Season with salt and pepper. Serve immediately. I think the cooking time for the sprouts sounds a little long. Shredded sprouts tend to cook very quickly. |
nannynextdoor
Member Offline
Member Offline
Actually, I was planning to use this recipe: http://www.skinnytaste.com/2011/10/makeover-spinach-gratin.html#more After all the rave reviews though, I may have to try Ina's. It is Thanksgiving, after all!
|
Anonymous
| You have to try Ina's. There is no other spinach gratin/creamed spinach after you've eaten that. |
Anonymous
|
Our half meat eaters/half vegetarian menu:
Crackers and various cheeses Crudites? Turkey Lentil Loaf Meat Gravy Vegetarian Gravy Dressing cooked with and out of the bird Garlic mashed potatoes Corn Pudding (not the southern sweet type though) Green beans with shallots Buttermilk biscuits and sweet potato biscuits Pumpkin Pie and Apple Pie We also have 2 Thanksgiving birthdays, so we do a day after dinner too that has some other Tday type dishes we love: Curried Pumpkin Soup Wild Rice Salad (from the Native American Museum) Stuffed Acorn Squash Peas with Pearl Onions that's as far as we've gotten with that menu, but something as a vegetarian protein and probably turkey leftovers. |
Anonymous
I haven't actually made this one before but have made a similar version so I think it will be good. It says it serves 6-8: 2 lb brussels sprouts 6 oz bacon, cut in 1/4 inch pieces 4 T butter 1 1/3 cups finely chopped cooked chestnuts Trim and shred/julienne the brussels sprouts. Cook the bacon for 5-7 mins until golden brown and drain on paper towels. Drain off the bacon fat and melt the butter in the pan. Cook until brown but not smoking. Add the brussels sprouts and cook until tender, 5-7 minutes. Add the bacon and chestnuts, stir to combine and cook 2 minutes. Season with salt and pepper. Serve immediately. I think the cooking time for the sprouts sounds a little long. Shredded sprouts tend to cook very quickly. Thanks--I really appreciate the recipe you posted. It sounds delicious! Here's one I usually fix. People seem to love it, although I wasn't sure if people would enjoy the garlic at Thanksgiving. Bacon-Topped Brussel Sprouts (from Taste of Home—online recipes) Ingredients 2 pounds fresh brussel sprouts (smaller size is preferable) 3 tablespoons minced onion 2 tablespoons butter, melted ½ teaspoon garlic salt ¼ teaspoon dried oregano ½ pound sliced bacon, cooked and crumbled Cook brussels sprouts (steam for 6 minutes) and drain. Add butter, garlic salt, and oregano; toss. Place in a serving dish. Top with crumbled bacon. |
Anonymous
|
I'm from Nashville, Tennessee, and I have never heard of potato salad at the Thanksgiving table. I have always wanted to include mac and cheese, though I never have managed to add to this groaning board:
Turkey Giblet Gravy Cornbread Stuffing Mashed Potatoes Sweet-Potato Pudding Brussels Sprouts Peas Orange Fluff (orange Jello, Cool Whip, cottage cheese, canned pineapple, canned mandarin orange, chopped walnuts) Yeast Rolls Biscuits Chess Pie Japanese Fruit Pie Pecan Pie Pumpkin Pie Pear Pie Cranberry Sauce Martinelli’s Sparkling Cider |
Anonymous
|
Do people really eat the rolls, biscuits etc. on Thanksgiving? I stopped bothering with them a few years back as there is enough strachy food to fill us up.
Re brussel sprouts, are they still a bit crunchy when served or are they soft? |
Anonymous
|
Oh, boy, do people eat my rolls and biscuits! You obviously have not eaten my rolls and biscuits. They are from scratch, and they are served hot from the oven just as we all sit down at the table. My family won't let me not make them.
Brussels sprouts must be served soft. Crunchy, even just a little, is no good! |
Anonymous
Hey Nashville Girl! I grew up in Memphis-I am also the OP! Maybe it is just something my grandmother does!  I haven't had orange fluff in years.
|
Anonymous
| Hi, Memphis Girl! I like how everyone's got her one thing that you have to have on the T-giving table; your grandmother's got her potato salad, and I bet she makes a good one. Well, it's not Thanksgiving at our house without orange fluff! |
Anonymous
I agree, except I'd say soft but not mushy.
|
Anonymous
| My grandmothers family was an old Maryland family and they always served Oyster Stew for Thanksgiving, aka oysters floating in cream. Delicious but rich. |
Anonymous
|
DH and I are both native Georgians. We usually have Thanksgiving dinner at his sister's house with my MIL, my SIL and I making most of the food. This is our normal menu there:
Fried turkey Chicken and dumplings My MIL's homemade dressing Candied yams Green beans Macaroni and cheese Collard greens, sometimes Dinner rolls Dessert is usually my DH's aunt's 14 layer chocolate cake and her coconut cake, my BIL's red velvet cake, and DH's OTHER aunt's chocolate pie and lemon pie. |