TGiving Day Eats

Everybody has such yummies at their house...I can't decide. I want some of that pie at FunElla's, stuffed peppers at WomanPleaser's, dance with AbsintheDaddio...

Can I just stop by everywhere?


...and I haven't forgotten the reason for TGiving. I give my thanks everyday for my familia(even though we drive each other crazy), friends, health, and the journey that is my life.

ydahecnot said:

What I am making: reservations

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After seeing my sis's event planner for TGiving...this is not a bad idea.

Pervy_Sage said:

Fried Turkey, cornbread dressing, sweet potato casserole, green beans, corn casserole, collard greens, homemade yeast rolls, and a 3 layer chocolate trifle for dessert.

All made by moi.

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Fried turkey is...DELICIOUS!!!!!!!!!! with a captital D!
But please...whoever decides to fry the turkey outside...be very , very careful
I know a friend of a friend who accidentally started a fire near the house...thankfully they were able to put it out and no one was hurt..

don't mean to be a " downer" just want to make sure everyone is safe...

BlueEyedGent said:

Fried turkey is...DELICIOUS!!!!!!!!!! with a captital D!
But please...whoever decides to fry the turkey outside...be very , very careful
I know a friend of a friend who accidentally started a fire near the house...thankfully they were able to put it out and no one was hurt..

don't mean to be a " downer" just want to make sure everyone is safe...

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No downer, SAFETY FIRST!

"For the last seven years, Texas has led the country in most grease- and cooking-related insurance claims on Thanksgiving Day, with 38, according to insurance company State Farm. The runner-up is Illinois, with 27 reports. Pennsylvania and Ohio are tied for third with 23, while New York trails them with 22 claims. South Carolina and Georgia tallied 16 claims each.

More cooking fires occur on Thanksgiving Day than any other day of the year, according to State Farm data. More than a third start in a garage or patio. Each year, fire departments respond to more than 1,000 fires related to deep fryers. These blazes cause more than $15 million in property damage annually, not to mention serious burn injuries.

Most deep-frying mishaps are preventable. This year, State Farm enlisted Duck Dynasty's heavily bearded Si and Jase Robertson, experienced duck hunters, to outline in a video some safety tips for properly cooking turkeys in tubs of oil (last year, the honor went to William Shatner). "Hang on a minute and think before you fry," goes the motto. The tenets of deep frying: Thaw the bird completely, cook outdoors and away from anything flammable, and don't leave the appliance unattended while the turkey is frying."

I've been deep frying turkeys for 10 years now. Absolute best way to cook a turkey. It is a little bit tricky but if you follow all the normal guidelines it's not that difficult, or unsafe. Just keep it away from the house.

And then in addition I'll smoke up a big old spiral sliced ham. Nothing like a nice smoked taste to a ham.

We alternate every year doing Christmas and the Thanksgiving at our house, usually with about 30 to 40 people. Thanksgiving is still my favorite since it's just a nice laid back fun holiday. Christmas sometimes gets too hectic. But regardless, you start smoking the ham in the back yard about 10 AM with a cooler of beer sitting by, start the turkey frier about 1 PM while friends and family are all hanging out, and by 2 your ready for a really splendid feast.

...

And all I have to do is smoke a ham and fry a turkey and drink beer.

PerkyT_T said:

Everybody has such yummies at their house...I can't decide. I want some of that pie at FunElla's, stuffed peppers at WomanPleaser's, dance with AbsintheDaddio...

Can I just stop by everywhere?


...and I haven't forgotten the reason for TGiving. I give my thanks everyday for my familia(even though we drive each other crazy), friends, health, and the journey that is my life.

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You are always Welcome! The door is always open & my bed is always warm & glittered for you.

• 2 tsp butter
• 2 garlic cloves, minced
• 1 onion minced
• 1/2 cup diced celery
• 2 tsp minced fresh ginger
• 5 cups vegetable or chicken broth or water
• 2 pounds butternut squash, peeled, seeded and cubed
• 1 carrot peeled and cut into 1/4 dice
• 1 small piece cinnamon stick
• 1/4 tsp freshly ground nutmeg, or to taste
• 1/2 cup dry white wine
• 1/2 cup evaporated skim milk or whole milk
• 2 tsp freshly squeezed lime juice
• 1/2 tsp salt, or to taste
• 1/2 cup whipped heavy cream, chilled

1. Heat the butter in a soup pot over medium heat. Add the garlic, onion, celery, carrot and half of the ginger. Cook, stirring occasionally, until the onion, carrot, and celery are softened, 8 to 10 minutes.
2. Add the broth, butternut squash, cinnamon stick, and nutmeg. Bring to a simmer and cook until the squash is very tender, about 30 minutes.
3. Remove and discard the cinnamon stick. Puree the soup until quite smooth. Strain through a fine sieve for an exceptionally smooth texture, if you wish.
4. Return the soup to medium heat. Add the wine, milk, lime juice, and the salt to taste. Stir to combine well and reheat the soup to just below a simmer.
5. Whip the chilled heavy cream to medium peaks and fold in the remaining ginger. Serve the soup in heated bowls, garnished with a dollop of ginger-flavored cream.

^^^ That sounds delicious! ^^^

This isn't food related, but I saw this and it made me laugh...

BradBigBrain said:

• 2 tsp butter
• 2 garlic cloves, minced
• 1 onion minced
• 1/2 cup diced celery
• 2 tsp minced fresh ginger
• 5 cups vegetable or chicken broth or water
• 2 pounds butternut squash, peeled, seeded and cubed
• 1 carrot peeled and cut into 1/4 dice
• 1 small piece cinnamon stick
• 1/4 tsp freshly ground nutmeg, or to taste
• 1/2 cup dry white wine
• 1/2 cup evaporated skim milk or whole milk
• 2 tsp freshly squeezed lime juice
• 1/2 tsp salt, or to taste
• 1/2 cup whipped heavy cream, chilled

1. Heat the butter in a soup pot over medium heat. Add the garlic, onion, celery, carrot and half of the ginger. Cook, stirring occasionally, until the onion, carrot, and celery are softened, 8 to 10 minutes.
2. Add the broth, butternut squash, cinnamon stick, and nutmeg. Bring to a simmer and cook until the squash is very tender, about 30 minutes.
3. Remove and discard the cinnamon stick. Puree the soup until quite smooth. Strain through a fine sieve for an exceptionally smooth texture, if you wish.
4. Return the soup to medium heat. Add the wine, milk, lime juice, and the salt to taste. Stir to combine well and reheat the soup to just below a simmer.
5. Whip the chilled heavy cream to medium peaks and fold in the remaining ginger. Serve the soup in heated bowls, garnished with a dollop of ginger-flavored cream.

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This looks great! I'm gonna try this.

I miss the Thanksgiving Dinners that we use to have. The turkey and ham and all the trimmings and the side dishes everyone would bring and all of us eating around different tables, usually about 40 people, but the deaths in the family have all of us just going our separate ways. And with my mom's health the way that it is and my aunt recovering from surgery, we decided to just go down to the local casino this year and have the Thanksgiving buffet there.

I do love the desserts, can't stand pumpkin pie, though. But most of all, gonna miss that green bean casserole with the mushroom soup and French fried onions. I can eat the entire pan!

Keeping my fingers crossed that the majority of us can get together for Christmas dinner. And I have to make my cranberry cheesecake! Diet be dammed!

Caught a little bit of Rachael Ray's show yesterday and she made apple/onion stuffing. My mouth has been watering for it ever since. She put some in muffin tins and made single serve stuffin' muffins. Yum.

BradBigBrain said:

• 2 tsp butter
• 2 garlic cloves, minced
• 1 onion minced
• 1/2 cup diced celery
• 2 tsp minced fresh ginger
• 5 cups vegetable or chicken broth or water
• 2 pounds butternut squash, peeled, seeded and cubed
• 1 carrot peeled and cut into 1/4 dice
• 1 small piece cinnamon stick
• 1/4 tsp freshly ground nutmeg, or to taste
• 1/2 cup dry white wine
• 1/2 cup evaporated skim milk or whole milk
• 2 tsp freshly squeezed lime juice
• 1/2 tsp salt, or to taste
• 1/2 cup whipped heavy cream, chilled

1. Heat the butter in a soup pot over medium heat. Add the garlic, onion, celery, carrot and half of the ginger. Cook, stirring occasionally, until the onion, carrot, and celery are softened, 8 to 10 minutes.
2. Add the broth, butternut squash, cinnamon stick, and nutmeg. Bring to a simmer and cook until the squash is very tender, about 30 minutes.
3. Remove and discard the cinnamon stick. Puree the soup until quite smooth. Strain through a fine sieve for an exceptionally smooth texture, if you wish.
4. Return the soup to medium heat. Add the wine, milk, lime juice, and the salt to taste. Stir to combine well and reheat the soup to just below a simmer.
5. Whip the chilled heavy cream to medium peaks and fold in the remaining ginger. Serve the soup in heated bowls, garnished with a dollop of ginger-flavored cream.

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I add roasted apples to mine, and allspice.

I roast killer turkey, better than most people's mom's (or so I've been told). But I am so over turkey for thanksgiving.

I'm only cooking for myself this year, so I'll be happy to keep it simple, but for the last few years I've been pleased to roast a pork loin as well as smoke several racks of baby-back ribs on the grill.

Suz_anne said:

^^^ That sounds delicious! ^^^

This isn't food related, but I saw this and it made me laugh...

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It really is. That was funny.

Great av, BTW.

lovetopleasewomen said:

This looks great! I'm gonna try this.

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It's really good. best.soup.evah

Thandi said:

I add roasted apples to mine, and allspice.

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Speaking of great avs...

Yummy! The apples would make it sweeter.

One more day - I'm fairly obsessed with thoughts of our very traditional Midwest/carb heavy Thanksgiving dinner. My mom said something about wrapping the turkey in bacon... we're crazy and wacky like that.

Suz_anne said:

One more day - I'm fairly obsessed with thoughts of our very traditional Midwest/carb heavy Thanksgiving dinner. My mom said something about wrapping the turkey in bacon... we're crazy and wacky like that.

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Before I started frying my turkeys I used to make a heavily bacon filled stuffing to go inside the turkey and get that flavor from the inside out. Anything bacon is awesome, right?

(((((((perky))))))

All these foods sound really deliciosas, enjoy Thanksgiving, everybody


I am visiting and cooking at a friend's in FL this year, hispano-americanos, so we have a combination of both dishes.
Baked ham with caramel all spice pineapple sauce, - turkey breast, also baked, marinated in a cilantro, garlic, butter sauce, - slow-roasted pork shoulder with bell peppers and cumin, -yellow potatoes mashed with batatas (sweet potatoes), - 3 bean salad with chick peas, black beans, red kidney beans, - sweet corn bread from scratch with grated corn, jalapeño cheese, cottage cheese and nata (butter cream), - arroz com pollo (chicken paella) with tender sweet peas, - white rice with shallots and chives, - yams with cinnamon, brown sugar and marshmallow fluff - tres leches cake with strawberry topping, - flan (caramel custard) and of course Sangria, spicy fruit wine.

And most importantly, our appreciation of each other, grateful we are able to share such a blessed table, and also giving to some at the shelter who do not have this opportunity.

Violetvixen1 said:

Baby girl you're welcome at my place anytime. Just know... You show up here I may never let you leave! Haha!

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PerkyT_T said:

Who said I WOULD leave?!! Bwahahaha...snort!

We could make these...

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Is there room for an Aussie at the table VV1? Me defintely don't wanna miss the giggles with you and cheeky bum Perk-y-T! Errr ... The sparklies, bigger size oui?

Happy Thanksgiving y'all. I'll be thinking of ya, and ful too *squishes*

Happy Turkey day ...

cheers