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Mashed potatoes for me, sweet potato and pecan baked for KD and we're doing something with acorn squash. We're mostly doing catering this year because of work schedules, but some of that will need to be prepared. We got a pan of cornbread dressing from Brown Butter and then a bunch of shit from Cochon - 2 jambalaya stuffed chickens, holiday ham, dinner rolls. There are 12 bottles of wine at cost and then some desserts. I'm pretty excited for some holiday eating even if we're not doing a bunch of scratch shit this year.
Turkey; Mac and cheese with white cheddar, Muenster, and Gouda; cornbread dressing with chorizo; and my mom’s broccoli casserole. I was going to make chocolate cookies, too, but I think we are going to go with a store-bought pie because it’s already a lot of making without dessert.
I last minute got flew to my brother's with my sisters for Thanksgiving. I'm not cooking anything. We were going to go to the fairgrounds for opening day races.
My little sister thinks this will be the last time my mom remembers who we are. 🤷♀️
You can be picky, I am too. I like rice noodles, udon noodles, semolina noodles - pretty much all of them except the whole wheat is a little firmer than I like. But great ramen does exist just as great pho does.
as usual, not much, my sister will do 95% of the cooking, god bless her. we've been tasked with doing brussell sprouts which is easy, and honestly melody will do all that. we are also going to bring some Le Sueur peas just because peas are great.
as usual, not much, my sister will do 95% of the cooking, god bless her. we've been tasked with doing brussell sprouts which is easy, and honestly melody will do all that. we are also going to bring some Le Sueur peas just because peas are great.
My boyfriend's family has decided to do a soup competition this year for lunch on Thanksgiving. There are six different entries. Mine is a veggie heavy soup with quinoa and sweet Italian sausage. There is also going to be beer cheese soup, french onion, chicken tortilla, and two others I am unsure of yet.
For the actual Thanksgiving meal, I am making a sweet potato casserole with pecan crumble topping and skillet cornbread.
Im smoking a turkey for the first time this year. So its either going to be a win or a major loss. Starting the brine tonight. Stuffing the bird with bread crumbs and italian sausage. Doing dressing on the side with breakfast sausage. Mac and Cheese, green bean casserole, sweet potato casserole and mashed potatoes as well. Bought a gravy boat for the first time today, so feeling older than usual.
Im trying to think of another side, but not sure I even need one at this point.
Chicken tacos with roasted pablanos and slaw Slow cooker five cheese Mac and cheese with turkey bacon crumbles Green beans Spoon bread Baked apples Creole deviled eggs Mini cheese balls rolled in chives or cranberries Dip with veggies and chips
I've forgotten the desserts because they changed repeatedly yesterday and I was sad that none of them are pie. (But not sad enough to make pie my own damn self.)
we had a change of plans after some car troubles and decided to go to my in laws since they're a lot closer than my sister. i'm bringing sour cream and chive dinner rolls, cornbake and another batch of the milk bar pie bars because they were disgustingly good. just finished cutting and packing the dessert, about to get the rolls ready for their overnight rise in the fridge.
Im smoking a turkey for the first time this year. So its either going to be a win or a major loss. Starting the brine tonight. Stuffing the bird with bread crumbs and italian sausage. Doing dressing on the side with breakfast sausage. Mac and Cheese, green bean casserole, sweet potato casserole and mashed potatoes as well. Bought a gravy boat for the first time today, so feeling older than usual.
Im trying to think of another side, but not sure I even need one at this point.
I don't know if I would stuff the bird when smoking it. might be a good idea to put that stuff in a tray next to the bird instead? or if your smoker is large enough, put the tray UNDER the bird to get thoes delicious drippings
as usual, not much, my sister will do 95% of the cooking, god bless her. we've been tasked with doing brussell sprouts which is easy, and honestly melody will do all that. we are also going to bring some Le Sueur peas just because peas are great.
Im smoking a turkey for the first time this year. So its either going to be a win or a major loss. Starting the brine tonight. Stuffing the bird with bread crumbs and italian sausage. Doing dressing on the side with breakfast sausage. Mac and Cheese, green bean casserole, sweet potato casserole and mashed potatoes as well. Bought a gravy boat for the first time today, so feeling older than usual.
Im trying to think of another side, but not sure I even need one at this point.
I don't know if I would stuff the bird when smoking it. might be a good idea to put that stuff in a tray next to the bird instead? or if your smoker is large enough, put the tray UNDER the bird to get thoes delicious drippings
Originally I was going to spatchc0ck the bird, with a tray underneath. And then, I was going to stuff it with lemons, apples and herbs. Came across more than a few tutorials and videos on stuffing the bird with breadcrumbs, and after a lot of internal debate figured that might be the best way to get the dark meat and white meat both to 165 as evenly as possible. Of course, id need to get the cavity and stuffing up to temp too.
You think the stuffing might turn out bad this way or might cause problems with consistent cooking?
I don't know if I would stuff the bird when smoking it. might be a good idea to put that stuff in a tray next to the bird instead? or if your smoker is large enough, put the tray UNDER the bird to get thoes delicious drippings
Originally I was going to spatchc0ck the bird, with a tray underneath. And then, I was going to stuff it with lemons, apples and herbs. Came across more than a few tutorials and videos on stuffing the bird with breadcrumbs, and after a lot of internal debate figured that might be the best way to get the dark meat and white meat both to 165 as evenly as possible. Of course, id need to get the cavity and stuffing up to temp too.
You think the stuffing might turn out bad this way or might cause problems with consistent cooking?
if your stuffing is in there long enough to get to a food safe temp, your bird will be overcooked. There's no sweet spot, either your stuffing has salmonella or your bird is dry.
I don't know if I would stuff the bird when smoking it. might be a good idea to put that stuff in a tray next to the bird instead? or if your smoker is large enough, put the tray UNDER the bird to get thoes delicious drippings
Originally I was going to spatchc0ck the bird, with a tray underneath. And then, I was going to stuff it with lemons, apples and herbs. Came across more than a few tutorials and videos on stuffing the bird with breadcrumbs, and after a lot of internal debate figured that might be the best way to get the dark meat and white meat both to 165 as evenly as possible. Of course, id need to get the cavity and stuffing up to temp too.
You think the stuffing might turn out bad this way or might cause problems with consistent cooking?
I never stuff my bird because the stuffing sometimes comes out inconsistent and I prefer it to brown a bit more instead of being soggy (and the whole salmonela thing that teddy brought up), but as long as you don't pack it tight it should be OK I suppose. I was more concerned about not getting a good cook with the bird, but it sounds like you've done your research and it does make some sense to let the dark meat and white meat get up to temp together.
Originally I was going to spatchc0ck the bird, with a tray underneath. And then, I was going to stuff it with lemons, apples and herbs. Came across more than a few tutorials and videos on stuffing the bird with breadcrumbs, and after a lot of internal debate figured that might be the best way to get the dark meat and white meat both to 165 as evenly as possible. Of course, id need to get the cavity and stuffing up to temp too.
You think the stuffing might turn out bad this way or might cause problems with consistent cooking?
if your stuffing is in there long enough to get to a food safe temp, your bird will be overcooked. There's no sweet spot, either your stuffing has salmonella or your bird is dry.
I dont mean to be contrarian but my experience with stuffing a bird has been pretty positive. I've stuffed it most years I've roasted it in the oven, and the bird has turned out great. Grew up in a home where my Mom always stuffed the bird. Never had that issue. I have learned however as I've gotten older that stuffing the bird is super controversial with some people. When I was married, my wife's family was completely opposed to eating dressing out of the bird, which is when I started making extra on the side.
but....
Because I'm brining and smoking this year though, I am concerned the brine might make the dressing too salty, and the smoke might make it super smokey.
