Thanksgiving Menus

[Ginny]

ahem

 

[tortoise]

<chuckling, squeezing you tight>

Grandma called just a few minutes ago and "said" that exact same thing.

Hmmm... It will be pretty much the same basic menu as last year, but you know... I'm thinking for the elusive second "stuffing," I might just go with a rice dressing. I am going over some ideas for that in my head. I still have some of my Costco pine nuts in the freezer (gotta keep them there all the time, cuz they go bad like 5 minutes after you open them). I have some basmati rice, too, which would be perfect.

 

[Ginny]

I know a place where for $1.08 a scoop you got yourself some hot and spicy rice dressing....

 

[tortoise]

Yum!

Now if I only had a turkey tureen to put it in...

 

[Ginny]

"Turkey puts the Tur in Tureen"

 

[tortoise]

Turtle's Turrifically Turgid Turkey Tureen

 

[ShamelessFlirt]

<chuckling, squeezing you tight>

Grandma called just a few minutes ago and "said" that exact same thing.

Hmmm... It will be pretty much the same basic menu as last year, but you know... I'm thinking for the elusive second "stuffing," I might just go with a rice dressing. I am going over some ideas for that in my head. I still have some of my Costco pine nuts in the freezer (gotta keep them there all the time, cuz they go bad like 5 minutes after you open them). I have some basmati rice, too, which would be perfect.

My favorite greek stuffing ...


Greek Stuffing


8tbsp butter
2 cups onion, finely chopped
2 tbsp olive oil
2lbs chop meat (93% lean)
1 cup seedless white rasins
.75lb cooked chestnuts, coarsely chopped
.5 cup pine nuts
1 tsp additional pine nuts
1tsp clove
1tsp cinnamon
.5 cup chopped fresh parsley
1 cup cooked white rice
1 cup dry red wine
.5 cup chicken broth

Melt butter and saute onion in large skillet over moderately high heat until onions are translucent, stirring often.
Add olive oil and ground meat. Stir unil meat is browned.
Add rasins, chestnuts, pine nuts, cloves, cinnamon and parsley.
Stir in rice, wine and broth.
Reduce heat and simmer until liquid evaporates about 30 minutes.

 

[Ginny]

Turtle's Turrifically Turgid Turkey Tureen

Turgid!

 

[tortoise]

So, the extra dressing was a no-go this year, but I did throw a few twists into the "traditional" stuffing, including pine nuts and lemon zest.

I also am trying a new sweet potato idea this year. Normally, I just bake them whole, then peel and cube them, but this year I'm going to julienne them, coat them with a little olive oil, salt and pepper, then roast them in a hot oven. I tried a test batch last night, and it turned out delicious.

 

[Minkey Boodle]

I'm all about some gorgonzola walnut stuffing.
Basically, it's just regular ol' stuffing with gorgonzola and walnuts in it. Imagine that! I put dried currants in it last year.
This year, I'm only responsible for salad.

 

[Nora]

Toss a little curry powder on 'em. it's an incredible combo.

I'm addicted to curried sweet potato fries dipped in curried yogurt/mayo.

It's a curry thang.

 

[Ginny]

for those of you that cook.....