Guest guest Posted November 4, 2004 Report Share Posted November 4, 2004 What's going on at your table? Traditional menus, exotic menus, a mixed batch?? Is anyone trying anything for the first time this year (main dishes or side dishes)? I haven't gotten mine squared away yet, but I'd like to try at least a couple of different dishes, preferably crockpot dishes that can be made a few days in advance. Even if it's just a spruced up greenbean casserole dish with extra veggies and some form of masala (perhaps garam, from Megan's lovely looking soup recipe). Or maybe a whizzed up chipotle-cheddar-roasted garlic mashed taters would be different for a change. Anywho, I'm sure many of us are looking for new recipes and we'd definitely like to hear what you've got going this year (or had going for those who just celebrated, or for those who have a good meal planned regardless!). Please do share with us your plans or recipes, we'd appreciate it. Thanks much! Shawn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2004 Report Share Posted November 5, 2004 Hey - Have you tried horseradish mashed potatoes? They're wonderful!! I had them at the Meyerson last month when I went to the Dallas Winds Symphony:) As for T-Day, mine's going to be a mix, all traditional get up at 5am and start cooking fare. I'm the only veggie in the group, and I've been asked to cook, which means I have to do the dead bird:( Thankfully, they won't push me to eat it;) Everything else (including the savory bread stuffing will be vegetarian, and I will have a casserole of it aside from what goes into the bird. Deb matrixenos <matrixenos wrote: What's going on at your table? Traditional menus, exotic menus, a mixed batch?? Is anyone trying anything for the first time this year (main dishes or side dishes)? I haven't gotten mine squared away yet, but I'd like to try at least a couple of different dishes, preferably crockpot dishes that can be made a few days in advance. Even if it's just a spruced up greenbean casserole dish with extra veggies and some form of masala (perhaps garam, from Megan's lovely looking soup recipe). Or maybe a whizzed up chipotle-cheddar-roasted garlic mashed taters would be different for a change. Anywho, I'm sure many of us are looking for new recipes and we'd definitely like to hear what you've got going this year (or had going for those who just celebrated, or for those who have a good meal planned regardless!). Please do share with us your plans or recipes, we'd appreciate it. Thanks much! Shawn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2004 Report Share Posted November 5, 2004 , AmberWolf <iw_amberwolf> wrote: > Hey - > > Have you tried horseradish mashed potatoes? They're wonderful!! I had them at the Meyerson last month when I went to the Dallas Winds Symphony:) Nice idea. I've actually discovered horseradish white cheddar cheese from a Randalls. Oh, goodness, excellent stuff. That might be nice mixed into them taters! > > As for T-Day, mine's going to be a mix, all traditional get up at 5am and start cooking fare. I'm the only veggie in the group, and I've been asked to cook, which means I have to do the dead bird:( Thankfully, they won't push me to eat it;) Shoot, Deb, starting at 5a.m. and you doing all the cooking, I'll guarantee they shouldn't be pushing you to doing a darn thing you don't want to, LOL. > Everything else (including the savory bread stuffing will be vegetarian, and I will have a casserole of it aside from what goes into the bird. I love the stuffing action. I still, til this day, look at the ingredients of a box of Stoove Topz, " cornbread " flavor, to see if there are any animal fats/broths in it. So after being dissappoinmented after reading the ingredients, I buy a big bag of breadcrumbs and " try " and do it up homemade. I've come close several times to do the Tofurkey bit but never accepted the challenge as of yet (and price). Shawn > > Deb > > matrixenos <matrixenos@h...> wrote: > > What's going on at your table? Traditional menus, exotic menus, a > mixed batch?? Is anyone trying anything for the first time this year > (main dishes or side dishes)? > > I haven't gotten mine squared away yet, but I'd like to try at least a > couple of different dishes, preferably crockpot dishes that can be > made a few days in advance. Even if it's just a spruced up greenbean > casserole dish with extra veggies and some form of masala (perhaps > garam, from Megan's lovely looking soup recipe). Or maybe a whizzed > up chipotle-cheddar-roasted garlic mashed taters would be different > for a change. > > Anywho, I'm sure many of us are looking for new recipes and we'd > definitely like to hear what you've got going this year (or had going > for those who just celebrated, or for those who have a good meal > planned regardless!). Please do share with us your plans or recipes, > we'd appreciate it. Thanks much! > > Shawn > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2004 Report Share Posted November 5, 2004 Shawn - I never use stove top. Mine is easy, and varies only slightly from my mother's meat-laden recipe;) I cook " to taste " and the quantity always varies. If you need more precise measures, let me know:) Bread Stuffing: Equal amounts of Pepperidge Farm's herbed bread stuffing crumbles & crumbled cornbread (can be from homemade or PF's dried crumbles) rubbed sage black pepper salt diced onion diced celery (you choose the amounts on the spices, onion & celery - I like alot, and I do all of these 'to taste') olive oil Knorr Vegetable Boullion Cubes (make to directions with boiling water - you will use this to moisten the bread to the consistency you desire. That's it - saute the onion & celery in olive oil until onion is transluscent but not browned. Put the crumbs into a large bowl & mix well. Add the sauteed onions & celery along with any remaining oil from the pan. Add the prepared veggie boullion until of desired consistency, then add sage, salt & black pepper to taste. Put all of this into a casserole dish and bake at 350 degrees until the top begins to brown just a bit, and the stuffing is warmed through out. My husband and I like to have ours with cranberry sauce rather than gravy, but you could also make a nive veggie gravy from extra boullion and cornstarch to thicken then season however you like:) I haven't done the tofurkey, but with all the sides: stuffing, yams, greenbean casserole, mashed potatoes, fruit salad/ambrosia, cranberry sauce & bread...do you really need it? I'm making all of those plus the turkey and I also am doing three pies per request, which I'll do the night before - a lemon ice box pie for my brother, a fresh pumpkin pie for a guest, and a deep dish apple for my husband's granddad. My bro is bringing a Rose' for the wine drinkers in the group:) Should be a fun gathering! Deb matrixenos <matrixenos wrote: , AmberWolf <iw_amberwolf> wrote: > Hey - > > Have you tried horseradish mashed potatoes? They're wonderful!! I had them at the Meyerson last month when I went to the Dallas Winds Symphony:) Nice idea. I've actually discovered horseradish white cheddar cheese from a Randalls. Oh, goodness, excellent stuff. That might be nice mixed into them taters! > > As for T-Day, mine's going to be a mix, all traditional get up at 5am and start cooking fare. I'm the only veggie in the group, and I've been asked to cook, which means I have to do the dead bird:( Thankfully, they won't push me to eat it;) Shoot, Deb, starting at 5a.m. and you doing all the cooking, I'll guarantee they shouldn't be pushing you to doing a darn thing you don't want to, LOL. > Everything else (including the savory bread stuffing will be vegetarian, and I will have a casserole of it aside from what goes into the bird. I love the stuffing action. I still, til this day, look at the ingredients of a box of Stoove Topz, " cornbread " flavor, to see if there are any animal fats/broths in it. So after being dissappoinmented after reading the ingredients, I buy a big bag of breadcrumbs and " try " and do it up homemade. I've come close several times to do the Tofurkey bit but never accepted the challenge as of yet (and price). Shawn > > Deb > > matrixenos <matrixenos@h...> wrote: > > What's going on at your table? Traditional menus, exotic menus, a > mixed batch?? Is anyone trying anything for the first time this year > (main dishes or side dishes)? > > I haven't gotten mine squared away yet, but I'd like to try at least a > couple of different dishes, preferably crockpot dishes that can be > made a few days in advance. Even if it's just a spruced up greenbean > casserole dish with extra veggies and some form of masala (perhaps > garam, from Megan's lovely looking soup recipe). Or maybe a whizzed > up chipotle-cheddar-roasted garlic mashed taters would be different > for a change. > > Anywho, I'm sure many of us are looking for new recipes and we'd > definitely like to hear what you've got going this year (or had going > for those who just celebrated, or for those who have a good meal > planned regardless!). Please do share with us your plans or recipes, > we'd appreciate it. Thanks much! > > Shawn > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2004 Report Share Posted November 5, 2004 , AmberWolf <iw_amberwolf> wrote: > Shawn - > > I never use stove top. Mine is easy, and varies only slightly from my mother's meat-laden recipe;) I cook " to taste " and the quantity always varies. If you need more precise measures, let me know:) I'm not sure if others will need it. This is a perfect outline for me. The only thing that is the tricky part as far as I'm concerned is the moistness factor...it soaks it up and up and up. Gotta find that perfect amount. Ah, the Pep Farms, that's the bag! > > Bread Stuffing: > > Equal amounts of Pepperidge Farm's herbed bread stuffing crumbles & crumbled cornbread (can be from homemade or PF's dried crumbles) > rubbed sage > black pepper > salt > diced onion > diced celery (you choose the amounts on the spices, onion & celery - I like alot, and I do all of these 'to taste') > olive oil > Knorr Vegetable Boullion Cubes (make to directions with boiling water - you will use this to moisten the bread to the consistency you desire. I've got two boxes of Knorr veggie cubes at home. Love it. As well, the Better than Boullion is excellent and you can add as much or as little as you like without having to bust out a whole cube. Its flavor is excellent, imho. > > That's it - saute the onion & celery in olive oil until onion is transluscent but not browned. Put the crumbs into a large bowl & mix well. Add the sauteed onions & celery along with any remaining oil from the pan. Add the prepared veggie boullion until of desired consistency, then add sage, salt & black pepper to taste. Put all of this into a casserole dish and bake at 350 degrees until the top begins to brown just a bit, and the stuffing is warmed through out. This sounds good. Question, (as I always forget) should the stuffing be a bit more moist than the desired consistency before putting into the oven because that tends to dry it out - or is it the other way around? > > My husband and I like to have ours with cranberry sauce rather than gravy, but you could also make a nive veggie gravy from extra boullion and cornstarch to thicken then season however you like:) I'm not a big cranberry guy but my tastes have changed dramatically as of recently (a mystery) and things (combinations) like this are starting to sound really delicious. > > I haven't done the tofurkey, but with all the sides: stuffing, yams, greenbean casserole, mashed potatoes, fruit salad/ambrosia, cranberry sauce & bread...do you really need it? LOL - EXACTLY!! > I'm making all of those plus the turkey and I also am doing three pies per request, which I'll do the night before - a lemon ice box pie for my brother, a fresh pumpkin pie for a guest, and a deep dish apple for my husband's granddad. My bro is bringing a Rose' for the wine drinkers in the group:) Should be a fun gathering! Sounds awesome, Deb. I'm saving this recipe, thanks. Shawn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2004 Report Share Posted November 5, 2004 You're welcome, Shawn:) The stuffing should be slightly more moist than you intend to serve it. All the bread should be fairly moistened, but not soggy. Have you made homemade biscuits before? you know how the dough gathers up into a ball? This should be similar...just slightly more moist than that point. (somewhere between there and thick mashed potatoes) If you were going to stuff something with it - a *turkey,* a squash, a pumpkin if you can come up with one yet...(which btw, where in Texas are you again?) - think how packable (like snowballs) it would need to be to stand up and not crumble or fall away from what ever you've stuffed...that help? I haven't tried the broth you mentioned, but I think I've seen it - I'll have to check that out:) matrixenos <matrixenos wrote: , AmberWolf <iw_amberwolf> wrote: > Shawn - > > I never use stove top. Mine is easy, and varies only slightly from my mother's meat-laden recipe;) I cook " to taste " and the quantity always varies. If you need more precise measures, let me know:) I'm not sure if others will need it. This is a perfect outline for me. The only thing that is the tricky part as far as I'm concerned is the moistness factor...it soaks it up and up and up. Gotta find that perfect amount. Ah, the Pep Farms, that's the bag! > > Bread Stuffing: > > Equal amounts of Pepperidge Farm's herbed bread stuffing crumbles & crumbled cornbread (can be from homemade or PF's dried crumbles) > rubbed sage > black pepper > salt > diced onion > diced celery (you choose the amounts on the spices, onion & celery - I like alot, and I do all of these 'to taste') > olive oil > Knorr Vegetable Boullion Cubes (make to directions with boiling water - you will use this to moisten the bread to the consistency you desire. I've got two boxes of Knorr veggie cubes at home. Love it. As well, the Better than Boullion is excellent and you can add as much or as little as you like without having to bust out a whole cube. Its flavor is excellent, imho. > > That's it - saute the onion & celery in olive oil until onion is transluscent but not browned. Put the crumbs into a large bowl & mix well. Add the sauteed onions & celery along with any remaining oil from the pan. Add the prepared veggie boullion until of desired consistency, then add sage, salt & black pepper to taste. Put all of this into a casserole dish and bake at 350 degrees until the top begins to brown just a bit, and the stuffing is warmed through out. This sounds good. Question, (as I always forget) should the stuffing be a bit more moist than the desired consistency before putting into the oven because that tends to dry it out - or is it the other way around? > > My husband and I like to have ours with cranberry sauce rather than gravy, but you could also make a nive veggie gravy from extra boullion and cornstarch to thicken then season however you like:) I'm not a big cranberry guy but my tastes have changed dramatically as of recently (a mystery) and things (combinations) like this are starting to sound really delicious. > > I haven't done the tofurkey, but with all the sides: stuffing, yams, greenbean casserole, mashed potatoes, fruit salad/ambrosia, cranberry sauce & bread...do you really need it? LOL - EXACTLY!! > I'm making all of those plus the turkey and I also am doing three pies per request, which I'll do the night before - a lemon ice box pie for my brother, a fresh pumpkin pie for a guest, and a deep dish apple for my husband's granddad. My bro is bringing a Rose' for the wine drinkers in the group:) Should be a fun gathering! Sounds awesome, Deb. I'm saving this recipe, thanks. Shawn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2004 Report Share Posted November 9, 2004 We are always invited to a Thanksgiving gathering. i am the only vegetarian there, the rest are omnivores that love to eat turkey. i always bring a vegetarian dish to share and some sort of dessert item i like. i don't make a big deal out of the fact that i am a veggie, but it has never failed to be noticed by some person or another that i don't have turkey on my plate of side dishes. Last year i took a corn dish that was a big hit. i think it is in the files already, but i will repost it. i don't know what i am going to be asked to bring this year, but i will probably find something interesting and then also bring that same corn dish as well since some of the same folks that enjoyed it last year will be attending again. ~ pt ~ Things won are done; joy's soul lies in the doing. ~ William Shakespeare , " matrixenos " <matrixenos@h...> wrote: > > What's going on at your table? Traditional menus, exotic menus, a > mixed batch?? Is anyone trying anything for the first time this year > (main dishes or side dishes)? > > Anywho, I'm sure many of us are looking for new recipes and we'd > definitely like to hear what you've got going this year (or had going > for those who just celebrated, or for those who have a good meal > planned regardless!). Please do share with us your plans or recipes, > we'd appreciate it. Thanks much! > > Shawn Quote Link to comment Share on other sites More sharing options...
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