By TeeCee
So I am clearly sicker than I thought because it was very easy to get TeeCee to agree to write up a little bit about her Thanksgiving menu. She must know I am not going to make it to Thanksgiving and this is my dying wish. heh. #Hyperbole
Almost every year, TeeCee hosts a fabulous Thanksgiving. There was a year or two she went on a trip instead, but for the most part I look forward to her yummy, fancy dinner menu. I’d bet she starts preparing on December 1 of the previous year for her extravaganzas were it not for the fact that she does stuff like this on other holidays as well. So grab a snack that you will soon find highly in adequate, and enjoy TeeCee’s holiday menu….
We will start early. Eagles are playing at 12:30. So, there will be a pot of Acorn Squash bisque (with leeks) available all day. And shrump. And chicken liver crostini. I always scatter little dishes with chocolates and shortbread cookies all over my house. I gots to make the MIL work for stuffing that gaping maw of hers. There will be some sort of cheese/pepperoni bread that someone is bringing. And chips and pretzels and cheese tray, veggie tray and fruit tray. And a few dips — herb onion, cream cheese and mustard. Maybe green goddess. Everyone LOVES the green goddess.
Beer will be around all day. Also on the bar cart will be Prosecco, old fashioneds (with bourbon and anyone who thinks otherwise can cram it. Bourbon.rules.) we have some rum chats and fireball shit that I’ll leave out. And Nocello, Frangelico, Grappa and lemoncello for the after dinner digestiv.
So, my turkey (farm raised, never frozen, heirloom) will be stuffed but good. I make a traditional stuffing with sage sausage and my own chicken stock, along with a few types of bread with varying texture and dryness. I cook my turkey using sort of a steam roasting method. I surround it with herbs, onion, lemon, dry white wine and stock. I seal it and do not open it until the last few minutes. In time to get the drippings for gravy ( just separate, strain and whisk into a pre-made roux and you will have the best gravy you ever had). Then traditional mashed potatoes. Nothing added but butter, condensed milk and some black pepper. You don’t mess with perfection. I’ll have cranberries two ways. The canned crap and a home-made chutney kinda thing. Mil brings Waldorf salad that I’ve renamed waldork. I will have Brussels sprouts sautéed in panchetta drippings with butter, thyme and lemon. Crispy panchetta goes in last minute and then the whole thing gets squirted with thick balsamic reduction. Corn, cut off the cob and lightly salted in butter with chives, lime zest and lime juice. Dinner rolls with Irish butter. I think that is it.
For dessert we get Amish pies. Pecan and pumpkin and apple. Some mystery dessert is being brought by a guest. I will make Frangelico flavored whipped cream. Coffee and teas along with some fruit and nuts in the shell to crack and nibble while we sit around talking. Oh and I bought a fun game called …telestration?… For after dinner.
Then, I move because my house is incredibly fucked up and every dish and glass is used. Every surface of the main rooms and kitchen are covered with dirtied and empties. I buy fresh gladware to send each person home with their midnight snack.
Still in a hotel( so not much )but HAPPY THANKSGIVING TO ALL OF YOU ♡ MARC
I want to be at TeeCee’s house for Thanksgiving. Happy Thanksgiving to all.
TeeCee thank you again for this. My son was so impressed I knew the Eagles start at 12:30. You really got me in the mood for Thanksgiving, thanks so much!
Eagles fans live in Montana too! Tamara, I hope you feel better; Happy Thanksgiving to you and TeeCee!
That feast sounds wonderful. I think we’ll be having turkey subs from Publix due to my recent surgery.
Oh no Bendy! I had no idea. Hopefully you have a vacation week for Thanksgiving. Make that man of yours peel you some cranberries and fan you and step and fetch stuff. xo
I have the whole week, thank goodness. He’s been taking care of me.
Heal fast! You can’t get Publix subs in Montana so TeeCee has nothing on you 🙂
Even though you’ve never cared for me, I hope the surgery was a cure and you heal quickly and end up better than before.
TC stop it! I like you here. I might not always like the things you type but I am a fan of your wit and strength of character. Thank you and I hope it is a cure as well.
Bendy, that turkey, cranberry sub from Publix is damn tasty! Wishing you a fast recovery!
Bendy, please take care of yourself. Let others wait on you. I’m sorry you just had surgery. Dee
Dear TeeCee I think everyone likes you! They always seem happy to see you post. Thanks again for sharing. I really wasn’t in the Thanksgiving mood until I read about your plans.
Thanks all!
I’ve got a complicated week trying to prep a condo for sale in the city and 8 sleeping in the mountains including my 90-year old mom. So, smoked turkeys (2 of them) have been ordered from Bubba-Que. The rest will be home cooked, including:
– homemade traditional stuffing -apples, celery, raisins, butter, onions
– shit stuffing (aka Stovetop) for The Son with Bad Taste
– homemade gravy, same as Tee-Cees only I’ll make the drippings ahead by roasting turkey wings and various and sundry parts
– pâté de champagne with local mushrooms
– stuffed mushrooms
– baked asparagus with cream cheese wrapped in prosciutto
– garlic mashed potatoes
– triple Ginger (powdered, candied and fresh) bourbon pecan pie
– nonstop wine
OMG!! Asparagus is my very favorite veggie, and cream cheese makes everything better. Would you mind to share your recipe? I would be forever grateful! I can send you my email address if you don’t want the whole to know.
Sorry, typos! Meant to say, the whole world to know.
PROSCIUTTO WRAPPED ASPARAGUS
This makes 4 servings:
12 spears asparagus, tough ends cut off
1/2# prosciutto slices, cut in half crosswise
Neufchâtel cheese (Philadelphia brand only)
1. Bring 2″ water to a boil in a deep skillet, blanch the asparagus for 1 minute, then plunge in ice cold water
2. Dry the asparagus well
3. Place 2-3 asparagus on one end of a prosciutto half-slice
4. Put a 1/2″ x 1/2″ x 2″ chunk of cream cheese on top of the asparagus
5. Roll the prosciutto tightly around the asparagus and cream cheese
6. Bake at 450° for 15 minutes
These can be assembled ahead of time and baked at the last minute. Good as an appetizer or a side dish.
That just sounds like overkill to me. Italians, believe it or not, are careful about what we put cheese on. Veggies never get cheese. It is too overpowering. Imo
I on the other hand was thinking I’d maximize the cheese and do each stalk as suggested instead of grouping. Because, Neufchatel.
Also, MTP, is foraging season over? I hate that I think I let my pecans and chestnuts get taken by the damn squirrels again this year. I might have a shot at a chestnut if I am vigilant. I also missed fig stealing season this year 🙁
I so love chestnuts. When I was in Geneva last month, I had pumpkin risotto with chestnuts and sage with a balsamic glaze drizzle. To die for.
Teecee, you are correct with respect that Italians are frugal about where they put cheese. Shell fish is a huge no no. However, my Italian monster in law (born and bred in Milan), makes baked artichoke hearts in olive oil and Parmesan reggiano.
Artichokes, like Brussels sprouts, are more hardy and can stand up to other textures/flavors. My favorite chef makes artichokes wrapped in spec, roasted then drizzled with balsamic. It’s one of my all time fav dishes.
MoreTea, I wanted to say thank you, thank you, thank you for sharing!! I made the baked asparagus, and for those who like asparagus ended up loving this recipe, and for those of us who love it, well, we were in heaven!! This is now going to be one of my contributions to our family dinners. I have already promised to make this for our Christmas dinner.
We had ,I think, 32 guests, and there were no left overs to send home with anyone, and none left over for me!! I have learned my lesson, make more at our next dinner.
Thank you again for being so kind as to share this, and I hope you get notifications of replies. I apologize for the delay in sending my thanks, it takes me awhile to get back up on my feet after these gatherings.
Wishing you and yours Happy Holidays!
Sounds splendid! My mouth is watering. Wishing you all here a Blessed and beautiful day of THANKS. Hugs!
That sounds amazing! I am all for crashing…but I have to bring pies and green bean casserole to where we are going. I am doing apple and pumpkin with homemade pastry shells and my own roasted pumpkin. The green beans has a buttermilk ranch sauce, cheddar, and fried onions. New recipe as I am being adventurous. I will start the morning with a 10k turkey trot so I feel justified in all day boozing and eating.
Please let us know if it keeps the beans from squeaking when you chew. Its embarrassing to hear the same comment each year!
Jennifer good ideas.
Sara was that s mean comment or is it me?
When a comment is posted on a blog each year, new readers, it becomes a tradition.
Jenn you go girl.
Green bean casserole is the Debbil’s work. Again, green veggies (except Brussels sprouts) are too delicate to crush with goop. They taste perfect with butter salt and a squirt of lemon. Oh and they should still crunch a little when you bite down. Nature does an amazing job. Don’t try to out do her.
I love cooking. It’s my passion, except on Thanksgiving. Dinner at a restaurant is our tradition. As long as I’m good and liquefied up, I can deal with the weirdness that is my family. Minus my father. He’s the smart one in the family.
Last year we got away to New Orleans for tgiving. We had dinner at Agustin and it was freaking amazing. It is great to let someone else take care of it all. I did miss leftovers. But cured that quickly with a muffuletta. From central grocery.
August.
New Orleans has great resturants and food. Spent 10 days there and it was not enough time.
Had a Sunday brunch at The Sisters, the best brunch ever.
I just ate and yet I’m salivating. Amazing!
One question: what is green goddess?
ha ha ha funny Dude.
It was once used in every dish for each Holiday. I’m positive the old Woman’s Day magazine had a new Green Godess in each issue.
Similar to canned soup recipes.
Go ahead guess.
Goddess, damn.
MAY I HAVE EVERYONE’S ATTENTION PUHLEASE. For your safety I suggest you all back very slowly away from Calipatti. If you have any small children nearby please send them to another room.
At some point, TeeCee will certainly read this and there will be blood.
I have sat up from my own deathbed to type this for you. This is not a drill. This is an assured savage attack that will soon befall on our dear friend CaliPatti. There is not much time for good byes. We can only pray for a swift, merciful killing.
Xdude, please one guess. Wonder what you think it could be?
I’m surprised someone else hadn’t answered you.
No worry TT,
I did not insult Green Goddess or Tee Cee’s recipe.
Tee Cee will not yell at me. I’ve noticed she is mellowing, right?
She might yell at Xdude for missing brain cells.
A salad dressing company promoted it everywhere in the 70’s. That was the recipes I was referring to, not her specialty one.
Every new canned or bottled product was followed by recipes.
@Xdude, yes it is a salad dressing.
You can make it less fat by using Greek yogurt and light mayo, now Tee Cee might yell at me for that. I substitute basil for tarragon.
@Xanadude:
Green Goddess is a sauce/salad dressing. It’s a mayonnaise-based one with sour cream too. The color comes from…terragon, I think? There are other ingredients also, of course, which I’m too lazy to look up right now.
One doesn’t hear about it much anymore these days; it was easier to find in the 70’s. I remember when I was a young kid and didn’t like lettuce, the only way I could eat it was with my Mom’s homemade Green Goddess dressing. Delish!
Thanks! I can honestly. Say that up until this post I had never heard of it.
For real calipatti? Bottled shit and woman’s day??? No. Look up Ina garten’so green goddess. Herbs are flexible and you should use what looks good at the store or stand or garden. I’m partial to parsley and basil. Not tarragon so much. Anchovy paste is a must. Homemade mayo is better. In retrospect and the light of day, I might skip it. It’s a bit of work and cleanup and really is more apropos in the summer or spring. It’s best to cook seasonally. There is a reason our thanksgiving menu is heavy on sage and rosemary and gourds like pumpkins and big squash. This has always been the time of year that those things are harvested. I know it sounds simplistic and obvious, but I thought that through about a decade ago and it was a real ahhah moment.
Clearly someone got laid last night. Which is great. Because I really like CaliPatti. It’s like you totally ignored your culinary trigger.
No one here really knows that or me. You get a chance once and then after that….. Plus calipatti has been very nice to me.
Oh and I got laid last night, but good. Several times. And I was just served my favorite breakfast in bed (fresh squeezed grapefruit juice, double smoked Amish bacon and French toast with the tiniest bit of real maple syrup. And coffee. Kona with an espresso shot. Luckiest girl in the world, but grateful and aware)
Ina Garten learned to cook from my big sister. For real.
Ooooohmyyyyyygoddddd. That sounds so good! Thanksgiving is my favorite holiday. Lots of food & no presents, the best combo. I’m hoping my brother makes it this year. It’s always so much better when we can give each other looks over the table every time one of our relatives says something crazy.
The last 6 years have been spent living in Curaçao and Suriname and our thanksgiving feast was KFC…we loved the taste of home.
Love the sound of that!
One of our most memorable Thanksgivings was at Waffle House!
Teecee, your day sounds delightful and makes me hungry reading about what you serve.
Days of endless food prep, decorating, cleaning and a house jammed full of family and friends for Thanksgiving Day are now memories of my past and missed. I am blessed to have recollections of previous Thanksgivings from the day starting early with the parade, through football and into the evening of family storytelling.
Now I am old and no longer host the day. Not that being older is a bad thing because I am fortunate to have gotten to this age, but time changes so much. Although invited to other homes, and as thoughful and loving as that gesture is, I miss my “big family dinner”.
Up until the past several years I would prepare a few specialities (requested by the hostess) and travel to be a guest. The only formal training I had in the kitchen was Home Ec. when it was a part of the curriculum but it paid off in spades when combined with a God given talent. My hands are magical in the kitchen and some dishes are high in demand but I have made a few changes to my life and now prefer to spend the day snuggled in my home.
I still cook a 14-16 pound turkey, make several side dishes (which I parcel out and freeze for future “frozen” dinners), light candles and turn on the TV or music. My two pets enjoy a turkey dinner and the rest of the leftover bird is shared with ferals who eat until they can eat no more. I am content.
Dracla, I love that you cook for yourself. I do that when I’m feeling up to it and don’t want to socialize. People think it’s weird I think. I never find a small enough turkey. I’ll look again this year maybe, or not, a small breast is easier. I really just want to make dressing. And maybe a squash casserole. And I am one of those people that doesn’t like good cranberry sauce. I want a slice of the canned kind with all the preservatives and dyes and carcinogens.
I am very content eating just the stuff I like and make on my couch watching Christmas movies.
Banjo gets a lot of canned pumpkin throughout the year (it’s good for his sensey tummy. And he hopes for turkey any day.
I always did like the canned cranberry until Krogers deli served me something they call Cranberry Delight. They gave samples with brie cheese on a water cracker and I was hooked. I dissected the recipe by taste and now make a huge batch that works out cheaper. My sis is a food snob and is drooling over said recipe (mainly cranberry and crushed pineapple). It’s worth a trip to Kroger to get a sample. You’ll love it enough to want more.
🙂 Awww Happy Thanksgiving Drac. I love that you have dinner with your pets and “extra” pets. That made me smile.
My cooking training comes from tv shows. Honestly. Jef Smith, the frugal gourmet. Emerites in his early days. Lost of PBS ladies whose names escape me. My mom was a horrible cook. My grandmother, aunt and uncle are increadible but I was never there for the cooking. Just the eating. I’ve circled back and gotten some of their recipes and put my spin on them. That’s the funny thing about Italian cooking. In a region you will find a hundred different versions of the same dish. And even more variants across the country depending on what grows and lives best there. And each generation puts his or her stamp on the dish while respecting it’s bones.
As a friends child said: “I want to eat that. WITH MY MOUTH!”
I love the entire menu! It sounds like a lot of what we do-(I like to sleep after).
I do add italian mild sausage ( fennel) to the stuffing. We do a small ravioli course first. The limoncello? Fabulous-it is hard to do that right, and out here on the west coast, the Italians have never really incorporated it correctly; not sure why. We do dominate the dinner with Zinfandel over Cab, and I’m sure that will cause a big debate here. No matter, if anything, all of you please enjoy yourselves, count your blessings, focus on what is important, and have a joyous Thanksgiving.
I used to do a baked ravioli course after soup before turkey. But it turned out to be overkill and under appreciated.
Rav course holds us/generations together. Grandmother is gone, and we cousins use our great grandmothers tools and recipe. So, soup course is lunch- a BIG walk, then prepare for food coma!
Yeah. My aunt and grandmother always did the pasta course. I remember the first time my Irish/polish sister in law attended. After wedding soup, the pasta course came out. She was scarfing it down. My brother kept telling her to,pace herself. Then the turkey ham and sides came out. She was in shock because she just thought,,ok, Italians substitute pasta for the norm. She had no idea that next wave was coming.
Poor TeeCee. All of that with no help??? Live in full time staff is necessary for life, no? On another note, a good point has been brought up…I’m a lazy Italian with no limoncello and have run out of time to make any. Guess tequila will have to do!
White (blanco/plata) tequila has been my poison of choice for several years now, above all others. No hangover. So, while the fam and friends all do red vino and everything else, I’ve got my south of the border secret! As for help, get those freeloaders to clean up!
Teecee, your dinner sounds great. I also love the snacky things too. Thanks!
What makes a pie an “Amish pie”. Google was absolutely no help.
My apologies if that’s a stupid question but I don’t cook or bake. But pie is my favorite dessert. 🙂
Jim, I would suspect TeeCee’s Amish pies are pies made by members of the Amish community. The Amish sell some of their delicious baked goods outside of their communities at markets, etc.
Besides baked goods which are supurb, if you haven’t had a Pennsylvania Dutch pretzel you are missing a treat. As a child traveling between New York and Pennsylvania my father would drive through the Amish area to buy baked goods and we would get a pretzel as a treat. My mouth is watering.
In Philadelphia, the Amish have a nice corner of Reading Terminal where they make lots of pies and one their most famous ones, shoo fly pie. It’s mostly molasses and brown sugar. I used to love it as a kid, but not so much as an old broad.
Yes, the Amish make very good pies. People will tell you to avoid them because they are dirty people and lack our sanitary cleaning methods and tools. Forget that. They are good and in my life, I’ve never seen anyone sickened or found any foreign objects baked in. Apple dumplings are another Amish baked fav. And whoopie pies. Not a fan of shoo fly. Because growing up, I truly believed that it’s name was literal and flys were baked in.
Tee Cee, your meal sounds fabulous! At the risk of sounding like a beginner, may I ask what you use in the premade roux that is ready for the drippings at the last minute?
I had a fab gravy recipe and was the maker of gravy for years as my family (45 at times) got together, but now that my brothers and sisters get together with their children and their families, I haven’t been making it for a crowd for a while- and if I wrote my tricks down, I can’t find them- so have resorted to various recipes that have not been as great.
Do you mind sharing yours? You meal sounds wonderful!
TT, I am hoping you are at lest feeling a bit better- and that you stuck with the antibiotics- you said you might stop after two days, but they often don’t work unless you take the full course of t hem! Hope by Thursday you are much better!!
What green goddess recipe do you use?
Ina garten’so sort of. See my other post on the subject.
OMG. You had me at Prosecco……
Sounds like a wonderful Holiday! I’m going to a realitive’s house. We all rotate holidays.
I’ve been having panic attacks, which is something new for me, and bad GERD. I’m hoping to go back to normal at some point and to stop worrying so damn much.
Just Jenn so sorry about panic attacks, I used to have them, awful
Start taking Prevacid today, double dose and by Tuesday, you’ll be better. Honestly, ulcers and gerd CAUSE panic attack that sometimes even mimic heart issues.
That sounds amazing. All of it. Great post to help me prepare mentally for the holidays and be grateful for all that’s good in life…like stuffing for example. ?
All of that sounds wonderful to me, TeeCee.
I love to cook and Thanksgiving is my favorite holiday.
I faithfully use Alton Browns brine and cooking method. I have always tried different approaches with turkey. You know what I mean—injecting, basting, different recipes— but no matter what—it always came out tasting like….well…you know….TURKEY. lol.
A couple of years ago I came across Alton Browns brine/ method and never looked back. Use the brine and Do NOT stuff the bird. My family loved it and noticed a big difference—it was moist and flavorful. Who knew.
Now this year I am going to use Wolfgang Pucks new idea for the gravy. No flour, no cornstarch—-you add baked sweet potato as the thickener.
Both ideas easily available on Google.
The best part of the day? I really, really do give thanks. We live in a blessed and wonderful country with so much to be thankful for.
Blessings to all of you.
Brine is disgusting, unnecessary and ruins your turkey, stuffing and gravy. It’s a trendy, dumb concept that turns a wonderful bird into PROCESSED meats. Might as well have a boloney sandwich.
ITA. Even with an inexpensive bird, there are many ways to retain moisture. I want to explore your “steaming”method after the holiday, with the extra turkey a client gives us every year. I’m with you on the stuffed bird too! Pay attention to what you’re doing-no one is going to get sick-and don’t listen to the media. They give tips on the news for cooking turkey. What?
Thank you! I fell for the hype and brined the turkey a few years ago – the salty drippings ruined what is always a great, simply gravy. Never again.
I love to cook and rarely stray from my family favorites. I’m tempted to add your brussel sprout dish – and add condensed milk to the potatoes.
How do you set your table? With so much care in your menu, I bet you have some tips.
I completely agree TeeCee
WOW………….
Brine shaming.
Lol.
You don’t know the half of it, Maisey. But I know a secret about TeeCee and brining. Oh yes indeed I do. And it’s shameful. That is why she is nice to me. Well, sometimes. So I dare not reveal it here.
What? Nope. There is no secret.
My family thanksgiving is a little different. Being a military family and not living anywhere near extended family… Well, we collect the strays. My 21 year old daughter will bring a few “kids” home. And the invite to put out to those with either no plans or thanksgiving isn’t part of their culture. My German friends call it “Big Feast Day”. It’s fun and you never know what kind of side dish with show up… Or what type of “drink” will be brought in. It’s all good..just a different kind of family-for-the-day thanksgiving
Pinda! You are after my own heart. After years wandering from coast to coast, with a 7 year stint abroad, we are now retired from the choke hold of the Navy, and settled (for time being) into the Midwest. Habits continue & our home is open to stragglers, which my 21 year old kid’s friends take full advantage of.
We started a tradition many years ago of having a dessert share. People come over after dinner, bring a dessert/or aperitif to share. Lots of fun & not so much work for the hostess.
I too am a collector of strays. We have 3 sons but it seems holidays are always with their wives’ families. I used to be pretty hurt by that but now I don’t give a rats azz. I will cook for days (a task I LOVE) and, because we own a small farm, I have lots of Fall harvest to infuse into every dish. We will host between 10 and 30 people. I simply tell anyone who’s interested that supper will be on the table at 5:30 and whoever shows up will be well fed. The motto around here is “if you leave my house hungry, it’s your own damned fault.” My best friend will make the deserts because, as much as I love to cook, I hate baking and having her around is just good for my soul. It’s going to be wonderful and I am looking forward to it. I hope all of you have a wonderful and blessed holiday as well.
Thanksgiving is the 1 day of the year that I do all the cooking and everyone gets to request all their favorite dishes and I will make it even if it is just a variation of a dish someone else has asked for such as potato salad without onions instead of with onions.
This year’s menu consists of turkey, fresh ham, hand rolled chicken and dumplings, 2 kinds of chicken salad, dressing made from my biscuits and fried cornbread, gravy, green bean casserole, broccoli & cheese casserole, sweet potato casserole, creamed potatoes, 2 kinds of potato salad, deviled eggs, mac & cheese, turnips, turnip salad, Silver Queen corn on the cob, corn pudding, baby butter beans, field peas, onions & cucumbers in vinegar, applesauce, crescent rolls, fried cornbread, 3 of my Mother’s recipe chocolate pies, 2 cheese cake icebox pies, 1 pecan pie. For snacks while cooking and prior to lunch we’ll have sausage balls, stuffed mushroom caps, spinach dip and buckeyes.
Years ago when my Mother was still alive a friend of mine would come over and we’d cook most of the night before. My Mom being the “good Christian woman” that she was didn’t like drinking so I didn’t let her know I did. Yeah, yeah I know lol. Anyway, as we cooked my friend and I would sneak into the dining room for shots eventually getting pretty sloshed. I started sweating and taking off clothes. My Mother began to notice and confronted me. Of course I denied it. She said the longer we cooked, the sillier we got. To this day I have no clue what I put into that food but my sister told me I needed to drink every year because it was the best food she had ever tasted. I miss my Mother and my sister but I am thankful for such good memories.
Wow! What a feast- you must be cooking for a lot of folks! Love your story. I don’t live near family so I don’t get to do cooking like that. Actually we usually do a vacation this week. This year I told my husband I wanted to stay here and skip the travel. I am thankful for that as well as all my many blessings!
Actually JennLovesAndy there will probably only be 6-8 people but as I said they get to request ALL their favorites once a year only lol. It used to be for 20. Still cook like it is.
Your menu sounds great, and very southern!! My bff and I have a Wed before tgiving tradition of cooking and drinking all day. She helps me set my tables and then at the end of the day, the husbands and kids join us and we all order Chinese food and go to bed really early.
Thanks teecee. It is definitely good old southern cuisine. I always enjoy cooking with my friend and taking breaks to mix ourselves another shot. Sometimes I wonder how we ever got it all done. I do remember one Thanksgiving finding the pies on the washing machine.
HJR your dinner sounds fantastic! Like Thanksgiving used to be in my family. Have a great one!
Wow I completely forgot about squash. I was reading the other posts and TeeCee mentioned squash. That is one of my favorites. Can’t believe I left it off my list. I have some I put into the freezer but I think maybe some fresh plus some zucchini will be better.
Fried cornbread? OMFG that’s sounds good. Running off to google recipes now.
UF fried cornbread with any veggie is great but especially good with cabbage (another one I forgot about that I love, must have half-hymers disease) turnip greens, turnips, potato salad, squash, corn or any green veggie. I always use a finely ground white corn meal sifted. Lassiter’s Mill if I can find it. Then add about a tablespoon of flour, a sprinkle of salt and pepper. Mix with room temp water to the consistency of a mush. Heat oil in frying pan to med. high and scoop in heaping large spoonfuls. Cook until golden brown, flip and press down to flatten. Cook till golden brown on the other side. Take out of pan and place on paper toweled plate to absorb excess oil. Eat while hot. So good UF. I make extra so I can use it for my cornbread dressing. Good with soups too. Fried cornbread is a must have with homemade chicken and dumplings.
TeeCee it’s good to hear from you! I was wondering where you were. It’s been ages since I’ve see a post from you! Have a good holiday.
Thanks! You too.
Dang that sounds good. All that and Kentucky bourbon. Happy Thanksgiving to all.
Tee Cee very yummy. Reads like your family is feasting all day. That is fun.
The other dinners and recipes sound great also.
In part I do not trust the turkey to cook completely with stuffing inside. I also like my stuffing to taste as I made it without the turkey juice.
I halve or quarter apples and onions(anything else I have that sounds good) and loosely stuff bird, allowing air to circulate inside. When cooked, I toss out the apples/onions.
I love the flavor they add and bird is always cooked well.
I’m trying for a healthy stuffing so Ive been revising the recipe each year, almost there.
Now I’m really hungry. I like taking left over mashed pots and forming into small pancakes.
I use stay oil to fry them, eat and enjoy.
Some ppl add butter to fry pan or afterwards.
“spray” on oil not stay
That bullshit about food being dangerous if you stuff your turkey is bullshit. For generations we’ve done it and no one ever got sick and the turkey never was undercooked. But, the turkey WAS dry. That’s partly because supermarket turkeys are bred to be all breast, fat free and the cavity is not big enough. The heirloom turkeys have a huge cavity, normal breast size (dark meat tastes better anyhow) and they have fat so they are not so dry. My sort of steaming method also ensures moistness of both bird and stuffing with the wine permeating and flavoring it all.
How does your steaming work?
Teecee I agree, love the dark meat. Going looking for heirloom turkeys now, thank you!
Happy Thanksgiving to all! TeeCee your menu is to die for!
This year will be lots of firsts. It’s the first year I have the ENTIRE DAY off in five years (working on Thanksgiving due to being in retail). Changed companies and my new job is CLOSED on Thanksgiving. My daughter will not be coming home this year. She is in her new apartment and at her new job in the hospital as a cardiac critical care nurse and her schedule doesn’t her allow her to travel home and be back in time for her shift, as she lives 2 hours away now. I’ll miss her but she’s caring for extremely ill people and they need her. Thanksgiving is not at my sister’s house as it has been for the last 10 years because she is getting divorced and, well, you can guess the rest. My parents don’t wanna cook anymore because they have earned that right not to. So. We are all going to my brother’s fiance’s parents house. Should be adventure!
I’m going to decorate my house for Christmas on Turkey Day because I haven’t had the opportunity for years to do it when I used to.
So much change this year it’s a little unsettling. But I am so thankful for the things I do have and it will be a great day anyway. And,of course, TTSangria makes everything better so there will be lots of that while decorating.
Feel better TT! And Happy Thanksgiving to you all! I can’t wait to hear the stories afterwards!
This is my first thanksgiving off in many years because I work in retail too. The new ceo decided to close. I think it is mainly due to backlash on social media about retail stores being open on thanksgiving. I have no idea what to do with myself
I have the pleasure of going home to my mothers house were everything will be ready by the time I arrive. My wonderful mother always cooks all of the traditional dishes, but everyone is ready for her made from scratch chocolate cake, even the icing is from scratch. So I hope everyone has a great Thanksgiving, feel better TT! Happy Thanksgiving everyone! The one thing I am most thankful for is my family and my recently born first grandbaby!
i am so thankful to hear all your thanksgiving stories.
TeeCee, thank you for bringing back wonderful memories of Thanksgiving with family. My family have all moved away, I miss them all the time and terribly around the Holidays. I hope everyone has a nice Thanksgiving. De
Thanks, TeeCee. I have never heard of condensed milk in potatoes, but I am anxious to try that. Sounds delicious!! I am very rarely a host anymore, much like Dracula. My sister and I used to rotate from year to year, but my brother and sister in law have had all of us for Thanksgiving maybe once or twice at best.
Growing up, It used to be my mom’s house every year with extended family, but through the years, large family gatherings seemed to breed more contempt and a lot of passive aggressive behavior between my mother and my aunt (her sister), and amongst my own siblings, three adults with totally divergent beliefs, values, and lifestyles.
I will be at my eldest son’s home with his wife’s family. My sister will be out of town and so my son invited my brother and his family. My youngest son is in school in Erie, PA and it is an 8 hour drive and the full day of driving each day isn’t worth it to him for four days.
Since my oldest son had a child, he and his wife have become obsessed with germs, washing your hands, hand disinfectant, being compelled to take off your shoes when entering their house and so on. It is annoying to me to the nth degree, but I am sure it bothers my son and his wife that I am bothered by their requests. It’s a no win for either of us, so I have learned to visit infrequently and go along with the program. I do love to see my granddaughter and I love to hang with her, but again, I must follow all their rules such as no TV at all, not even a children’s movie or a DVD.
Well, enough bitching, sorry. I guess I feel more out of the loop as the years go by. Tamara, I don’t find it weird that you cook for yourself. I do that myself and just choose to cook the things that I love and will eat through the week. Sometimes, it is a blessing to be alone in the comfort of your own home absent from the drama of family gatherings. It really hasn’t been the same since my mother passed away. My sister, brother, and I are the oldest generation living now (I am 61 and my sister and brother are about to turn 70 and 71, respectively.
I wish everyone a blessed and peaceful Thanksgiving whether you are going somewhere as a guest, hosting your own Thanksgiving, and if you are ‘home alone’, know that I envy you. Being alone does not have to mean being lonely as I can attest to all of you. Tamara, I wish you good health and that you feel better very soon.
Go Eagles!! I was born in Philadelphia, so still a big fan…actually most of us in south Jersey are Eagle Fans!!
I guess its actually evaporated milk. Carnation in a can. You get richness without as much liquid. And it’s room temp so no need to heat like milk. It’s also a sable shelf item that I always have on hand. Even the best of us run out of milk or cream now and then. Especially wit a 6’2′ 16 year old Hoover who eats and drinks his body weight daily!!
When my son moved out the food bill went down by 300 bucks. I could always tell a growth spurt was coming because milk consumption would increase by the tenfold.
Your menu sounds delicious.
I forgot p: Italian reds with dinner because white wine is only good for cooking. And although I usually make bourbon sweet potato stacks, this year, a guest is bringing the sweetpots. I started this year by saying: I’ll do it. But on the cheap and with lots of help. I’ll use the free butterball the grocery store offers me and I never bother to pick up. I will have guests bring almost everything else and we will have less food this too me. Well…that lasted a day. And now, I’m not only doing as much as always, but also with a housefull all day. And the cost. Yikes. The liquor store alone will be $400. I know. Tacky to mention.
The GOOD news is that we are getting up Friday and going for some 1:1 time at the beach. Thanksgiving Friday is the anniversary of the day we met and never left each other. We’ve had a rocky fall but landed better than ever like we just met all over. Never take things for granted , no matter how good you think they are. I guess if we didn’t have valleys, the perks would be less sweet, no?
Didn’t you just have date night last night? And if I find out where you live, you’re going to need more than $400 of liquor 🙂
So about this condensed milk thing. You mean like the carnation stuff that comes in a can? That sounds gross but I defer to your cooking expertise. What is the ration of milk to potato? Why not use whole milk or cream?
If you were to mail me samples of everything, it would save me a trip to Montana. I have germs that you do NOT want.
I posted about the condensed milk. It’s good because it adds richness (but not too rich like cream) without soupyness. And it’s room temp and doesn’t need to be heated like milk or cream. Trust me. And after you drain your potatoes, you should always put them back in the dry pot and heat to steam off the excess water.
And the ratio depends. Different types of potatoes have different texture/density. And even from batch to Bach of the same kind varies because of soil, climate, age etc. so, you just put a stick of butter into about four or five pounds of russets (I like them best) and then add your milk a little at a time until you have the right consistency. You want them to be looser if you’re not serving right away. Obvs. Oh and NEVER start your milk/cream whatever until you’ve gotten every single lump out of the potatoes. Once you add the milk, there is no more chance of delumping.
TT if I have condensed milk I use it in my creamed potatoes. I hate lumpy potatoes and make sure there are none in mine but I do it by hand. I’ve seen people use a mixer to try to get rid of the lumps. teecee how do you get the lumps out of yours? I know I’m going to get all kinds of ewwws and yucks but sometimes I use a tablespoon of mayonnaise along with butter, condensed milk, sea salt, ground pepper and garlic when making garlic mashed potatoes. Believe it or not it is really good.
Not condensed milk which is yucky sweet, I’m sure TeeCee means EVAPRATED MILK, right?
Oh dear. Mayo in mashed potatoes. No. I use a hand mixer.
Peaks. Not perks.
No one can have a meaniful long term marriage without the valleys-and sometimes the valleys are vast! It’s something to admire and be proud of that you both are recommitted and seeing a new way. Congtrats.
Tee Cee, I agree! If we didn’t have the valleys, the peaks would be less sweet. I thought I was losing my husband of close to 40 years. After his surgery I find we are closer than ever. Thanks so much for everything! I hope you have a great Thanksgiving. Thank you for sharing.! I love the stuffing in the Turkey
You’re getting all sentimental on us TeeCee and you wear it well! It’s good to be reminded never to take things for granted! Sometimes we forget how grateful we should be for the good things until our life implodes. Happy Anniversary to you. I’m sure the best is yet to come!
Can it, sappy.
This Thanksgiving is going to be very different. My daughters and I planned to meet in New Orleans and celebrate the day and their birthday with two of their best friends. Not happening. One of the best friends was diagnosed with breast cancer last Friday after she was showering and had a “Wtf? moment.” Scans revealed a second concern yesterday. She’s scheduled for a second biopsy Wednesday. I advised my girls last week that I was cancelling and told them to do what they felt they needed and wanted to do. They are flying to the West Coast to be with her. So, I volunteered to help pack Thanksgiving dinners / Friday meals for our senior Meals on Wheels program Thursday morning. Then I’ll probably take my big old dog for a nice walk and be grateful for her, my “ride or die” daughters, and my friends. Maybe some therapeutic gardening later. No idea what I’m eating. TeeCee, I’d like some mashed potatoes, gravy, cranberry chutney, and brussel sprouts; Hannah, homemade chocolate pie, please. Please think good thoughts for our friend’s surgery, treatment, and recovery; remember her in your prayers and/or conversations with the universe. Thank you for being here for me.
You’re a good mom, Lizbeth. I hope your friend has a quick recovery.
Thank you, TT. She’s young, has great insurance, access to excellent medical care, family and friends she can count on, and a courageous heart. All things to be thankful for. I hope you start to feel better…immediately, please!
Lizbeth SC I sure wish I could get you that chocolate pie. Just so you know, you and your dog are more than welcome to come to NC and have Thanksgiving with my family. As a matter of fact if we could talk Tamara into it, she could pick you up on her way since she is in Atlanta. This is a standing offer. I’ll be glad to give you directions and you can just show up. There will be plenty of food as you could see by reading my post. The only thing is if you want something that is not on the list you will need to let me know in advance lol.
I will be sending good thoughts and prayers from your daughters’ friend. You are an awesome Mother giving your daughters the ability to do what they feel they need to do without feeling guilty for hurting you on a special occasion. That shows your love for them by not being selfish. They should definitely be thankful for having a Mother like you.
So give me a heads up on my offer. It is a real one from my heart. Anyone else from here who’d like to come for Thanksgiving let me know. I love having people in my home and I’d love to get to know any of you personally. Oh you must like dogs. We have 3 Rotties and a Great Dane, all big lap dogs.
You are truly a gem. xoxo
Thank you, Hannah. Your invitation is as generous and sweet as any I’ve ever received. I appreciate your hospitality, good thoughts, and prayers most of all. And, yes, I love dogs, all dogs, but mostly, BIG dogs.
We have the traditional Thanksgiving meal (my mama’s sweet potatoes with candied pecan topping could make you cry). Then, that wknd we go to our Louisiana family for gumbo, crawfish corn chowder, bbq shrimp, etc. Happy Thanksgiving, y’all ❤️
Christmas came early this year! Mahalo TeeCee! Now I must get busy, busy, busy!
Christmas came early this year! Mahalo TeeCee! Now, I must get busy, busy, busy.
If I send you the $ for all the groceries and gladware, will you make up a care package for me ? Everything on your menu sounds yummy. Some items I did not recognize, but added them to the “sounds yummy” list once I found out what they are.
I am not a cook, but I may someday try your Brussels sprouts recipe; a few times over the decades, I’ve tried preparing them, but each time was disappointed in the results – your recipe sounds like a winner.
Grown people should NEVER utter the word “yummy” under any circumstance.
so … no care package?
Thank you! Worst word ever
Teecee – agreed on “yummy” usage by adults. And there’s a special place in hell for the users of “nom nom nom” and “nommy”
Xanadude, I so agree with you about “nom nom nom, and nommy”! I cringe whenever I hear someone use those terms. I imagine Jim Edmonds saying those exact words everytime he licked his fingers when eating! He did this everytime he ate! Anyone else ever notice that? It could just be me because I hate it so. Haha.
Sleep, wake and have some kind of Turkey meal with my son and his wife and then go to work. I work retail so I get to be part of Black Friday for my first time ever.
Thanksgiving is my favorite holiday. I have a lot of found memories of my Grandmother’s feasts. I regret not having the the foresight to learn how she made her fried okra so crisp.
So, being the non-cook, of course everyone will be stopping by my house. We’re simple. Fresh baked pumpkin bread right out of the oven for breakfast. Deviled eggs, veggies, olives, and cream cheese with jalapeno jelly on crusty bread for snacking. The last couple of years I’ve either brined (Emeril’s recipe) or marinated in buttermilk the turkey, but I am going with smoked this year. I will be smoking a 15 pound brisket on the pit as well. Sorry TeeCee but I got to have my green bean casserole. I use golden mushroom and cream of jalapeno soups in it. Cornbread dressing from scratch. Cranberry relish. Candied Sweet potatoes with pecans made fresh. Yeast rolls. Mustard greens with chorizo. Corn on the cob. Dessert will be fruit salad, pumpkin and pecan pie. I might make mincemeat pie but I’m not sure. I don’t do gravy. Someone usually takes pity on the guests and makes a Giblet gravy though.
Oh I forgot, you got to have tamales as appetizers as well here. I order them from a local tamales house.
Angel-most of my Hispanic friends ( and they want to be called Mexican) have fabulous tamales at every holiday. I order many for the mini get togethers we have each year. Crab/bubbles, then tamales/tequila Blanca. We embrace the Mexican tradition always, into the Thanksgiving. But, the masa must be the bomb!
I live in south central Texas and tamales are a must. I wish I knew how to make them myself, but I’m not good with the masa. The local mom and pop place where we get them is great.
Angel? – it is sign of a true Texan, no matter where we were born, that we have a neighborhood tamale shop, and that we frequent it to restock at least once a month. Mine is within walking distance of work, so I stop on the way home middle of each month and pick up one package each of chicken, pork, and beef. They freeze well and make for easy dinners in a pinch.
You are correct Xana. In fact, we had cheese and jalapeno tamales with chili last night. If you get a chance, try some spinach and cheese ones. They are yum!
I’ve made tamales and they require an assembly line and lots a margaritas and make lots of mess. I just go to the local tamaleteria and buy a couple dozen. No mess and the margaritas taste just as good. I like to keep a couple dozen in the freezer. They are great for breakfast with scrambled eggs. I will still make green corn tamales once in the summer when we get really good corn in at the farmers market.
Wow, that menu sounds amazing as does the whole day in general.You can just sense a day that’s made almost perfect by someone who knows the art of entertaining and obviously a talented cook.
I hope you’re still commenting Tee Cee because I would love to know if you have any more tips on the gravy. My mom used to always do Thanksgiving and her gravy was perfection. Since she’s passed and I now do my own Thanksgiving, I always ruin the gravy. Even though gravy seems simple, I swear, only the best cooks can do it right. Unfortunately, I should have done more of my own Thanksgivings through the years so that I would be an expert at it by now. Oh well, since I moved 2 hours away from all my extended family, they act like I moved to Timbucktoo (sp?) and never visit for the holidays anyway, so I only ruin the dinner for my immediate family! Lol
Happy Thanksgiving to all you TT commenters, you’re the best! TT, I sure do hope you feel better, have a great Tday and know how much you are loved here.
The roux, equal parts flour and fat. Butter or schmaltz is good. Made my checked stick last weekend. After it cooked, I strained everything out and put the whole stockpot in the spare fridge overnight. The next day, there was a perfect, solid layer of schmaltz on top, about half son inch thick. I saved that for my roux. Anyhow a roux should be cooked for about 15 minutes with constant stirring and colored to the degree you want – personal taste. I will make that at some point during the day and just move the saucepan out of the war zone until the drippings are ready.
I gues you can just use stock if you don’t have drippings or want to avoid the last minute thing. I’d recommend dry white wine too though. So for me, the flavor comes from the onion, lemon, wine and stock that the bird cooked in. In addition to the actual turkey juice. I just put the drippings in a separator, best the roux and whisk in the drippings. You can cook for longer to thicken or add stock to thin depending on how it comes out and what you like. I like it thinner — more of a jus. I know you southerners all like the thick, congealed stuff. Ok. Mine is obviously better, but I know you can’t help yourselves.
Chicken stock. Heat the roux.
TeeCee, I see you already answered my question. Sorry to be so specific, but what do you use for fat? Butter,? Mix melted butter with with flour and heat for 15 min, with color coming from time heated ? Then strain drippings and add other ingredients at the end ?
Thanks so much to each of you who have shared- from history to recipes to plans- it helps to share, doesn’t it? Adds perspective and kindness to each of our experience,
This will be my Mom’s last Thanks giving, Most of the family will not be here, and it is just one sister and her family, with my husband and me. . We put our dog down a couple of weeks ago so all the fun things he added as I cooked each year won’t be here- from his eyes focused on the burners as I cooked the meat for the stuffing,(which of course he had his own portion of the meat as I made the stuffing) to the day.
But I appreciate this community
Sabrina, she’s using the fat from the chicken stock.
Thank you so much for answering my question TeeCee. I think my problem was not stirring the roux long enough and I love your tips regarding the stock and wine. I may just wow my family with my gravy this year after all! Thanks again.
BTW, I have no idea why I said “almost perfect”, your Thanksgiving sounds like complete perfection. I find myself feeling envious, I would love to throw a spread like that. I just don’t have that kind of energy or talent. Lol.
I don’t want to offend anyone, but I have to ask – what possesses you to put sugary/candied stuff on sweet potatoes? When I was a kid, my Mum would make candied yams (which were most likely actually sweet potatoes, not yams) and I hated them. Recently I tried a couple of sweet potatoes, just baked in the skin as you would baking potatoes, and was surprised to find that I love them. They are noticeably, but not disagreeably so, sweet on their own, so I think I hated the candied yams of my childhood because of too much sweetness … makes my teeth hurt to think about it.
Again, no offense to anyone.
None taken. It’s only a special occasion thing, would not eat at an ordinary meal. And we don’t do the marshmallow thing. This is a casserole dish thing with candied pecan topping. Probably a Deep South thing, we’ve tortured fruits, vegetables, and meats for years. Now we limit it to holidays?
Come now, you must put mini marshmallows and red hots in them. ?
I am not fond of the marshmallow sweet potatoes. My auntie made bourbon sweets that were goog. Mashed roasted sweet potatoes, butter, brown sugar, crushed pineapple, eggs, cream, toasted whole pecans, juice and grated rind of a lime, cinnamon, chopped candied ginger, and nutmeg plus a big slug of Jim Beam or rum. Bake in a greased casserole. I dont know the exact proportions. It’s a combo of a jr league and guatemalan recipe.
My mother is cooking a ham & a turkey. I’m not too crazy about her turkey and asked her if she’d make a beef brisket pot roast instead. So now she is making all three: ham, turkey, brisket pot roast.
Our family’s favorite side dish is corn bread casserole. We’re willing to stab each other for the left overs. MmmmMmmm good.
Is your family’s cornbread casserole what we call “cornbread dressing” or just “dressing?” Crumbled cornbread, chicken stock, onions and celery cooked in butter, an egg, sage, various additions of sausage, oysters, chopped apple or not…baked until hot all the way through and a little brown on top. It’s our favorite too.
No Lizbeth it’s not the same as the traditional cornbread dressing.
The ingredients for cornbread casserole are cornbread mix, whole corn, cream corn, sour cream & butter. All I know is the end result is like cornbread, but softer, moister, & creamier on the inside. Sometimes she makes a 2nd casserole with jalapenos. There are various ways/recipes to make it.
Urethra, your recipe is very similar to the one Elijah’s restaurant uses for their delicious cornbread. No wonder leftovers can provoke a knife fight! Enjoy your Thanksgiving.
That sounds fabulous!
I will be spending the holiday alone, so I’ll just have a simple dinner and watch the “Leave it to Beaver” marathon.
Happy Thanksgiving, all!
Happy Thanksgiving Cat!
Well I guess that even-though Tamara isn’t recovered, that this is the online HOMECOMING spot? Or just feels like it.
An update from my situation for anyone who cares, like Chez Sherri–there have been construction delays. We were promised a Labor Day move-in, but still in exile on the mainland here in Jersey Devil territory in South Jersey. (home had to be raised after superstorm sandy put us underwater).
Soooo we are gathering at Carmines, in Atlantic City this year.
I already celebrated T-giving with one of my children who live about 2 thousand miles away, last week, and I really wish that I had brought back the family favorite PUMPKIN CRACK, or Pumpkin DumpCake as we call it.
So I’m copypaste the menu from Carmines here the brussel sprouts look interesting to me, we were all surprised that we had to take a crazy early reservation, and we are known for a 2 pm dinner, but this is really early. We’ve been living out of boxes and just do not feel like celebrating at our rental here in suburbia.
Happy Turkey Day to everyone and Tamara, speedy recovery wishes to you dear. Here’s hoping that you will be ready to kick 2015’s butt by the time that the New Year rolls around.
(copied what we are having)——->
Carmine’s traditional Thanksgiving feast features an 18 lb. roast turkey with all the trimmings.
The Family Style Feast Includes:
One 18 lb. Roasted Turkey with Sausage & Sage Stuffing served with Homemade Cranberry Sauce
Brussel Sprouts with Caramelized Onions & Applewood Smoked Bacon
Sauteed String Beans with Julienned Red Peppers & Toasted Hazelnuts
Baby Carrots with Fresh Dill
Sweet Potatoes topped with Marshmallows & Maple Syrup
Mashed Potatoes with Giblet Gravy
Enjoy your Thanksgiving feast with a holiday Pumpkin, Apple or Pecan pie.
I love Brussels Sprouts. Simply steamed with a little butter.
Thanks for the gravy tips, teecee. Your dinner sounds inspired. I am with you on not gooping up the vegetables with cheese, etc. With the richness of the gravy, stuffing, pies, etc, I like to keep it simple with the sweet potatoes, green beans, etc.
First Tgiving without Mom. Keeping most of her traditions this year, including oyster stuffing, pumpkin, pecan and apple pies. Sorry, Mom, just can’t do those candied yams, though. 🙂
I love reading everyone’s menus and plans for the day.
TT, feel better soon.
Happy Thanksgiving! Everyone’s menus sound delicious. Thanksgiving is my favorite holiday (fav drinking holiday), so I’m ready to get it going.
I cook for my family of 4, as my husband has to work on Thanksgiving. Even if he didn’t, I prefer to stay home and relax and save all the running around for Christmas.
I’m making a simple turkey with some citrus hints, I think. A traditional sourdough stuffing but thinking of adding chestnuts. A sweet potato, shredded brussel sprouts salad. Mashed potatoes, gravy, grilled corn, rolls and individual mini pumpkin pies. Oh, and the nasty gloopy green bean casserole. A special request from my husband.
I always make an app and specialty drink for the two of us, so this year I’m gonna keep it simple with spinach dip and gin and tonics. I cannot wait!!
Hope everyone has a fun, chill, day! Feel better soon TT.
This post and the comments are making my mouth water.
It’s just the two of us. Turkey breast, cornbread and sausage dressing,gravy, mash potatoes, homemade cranberry sauce, add orange peel and countreau, broccoli or asparagus, buttermilk biscuits, and French apple pie with raisins soaked in Jack Daniels and with Jack Daniels spiked whipped cream.
I’d love to go and have someone else do the cooking for a change…I go all out every year for both Thanksgiving and Christmas, New Years is up for grabs in my family. Let me know when n where and I’ll be there as the meal sounds great
Slow roasted turkey (cooked breast side down then hr before, flipped to crisp breast skin)
Homemade cranberry sauce and cranberry apple chutney
Homemade stuffing which includes carrots and gravy drippings
Chunky mashed potatoes
Homemade gravy
Brussel Sprouts gratin
Bananas Foster Upside-Down Cake
Apps: Sausage stuffing stuffed mushrooms and cranberry cream cheese wontons
Oh the cranberry cream cheese wontons sound yummy!
Bananas Foster Upside-Down Cake! Bring this to muh mouf!
But please, rich people, please stop putting cranberries where they don’t belong during the holidays. Ditto pumpkin. Both have their place, but they turn up in the weirdest places during the holidays.
I’m trying to lose weight and cut down on sugar. So instead of buying that sugary, canned cranberry sauce I like TOO much, I tossed a few dried cranberries in the steamer with my sweet potato.
The sweetness of the sweet potato with the tang of the cranberries is really nice.
I don’t add anything else. Maybe a touch of butter, but I like my veggies fairly pure.
Happy thanksgiving all. I wish I wasn’t so lazy.
I’m jealous of all of you. Most of my family will be out of town, and I’m house sitting for one of them. I am going to catch up on missed shows (I have satellite, no DVR) on Demand, and try a couple of recipes (I make xmas candies for the family every year) in a trial run. I’m looking forward to this one: Make peanut butter cups via mini muffin pan (peanut butter cookie that you mush down In the middle to make a cup) and fill it with fudge. Since there will be no turkey, stuffing, et al…I’m going to pretend that it’s not Thanksgiving. HOWEVER, my moms tradition of xmas decorating the day after will not go undone. I’m going to the cemetary and putting LED (I think, they light up at night via the sun) lights around her plot and headstone. Yeah, not so much going to love this year.
Well, I know I have never met you, Barbinga.
But that will not keep me from sending you a happy thought for your Thanksgiving and all your holiday traditions of decorating.
Maybe not as much fun this year but find some peace in these days.
Thanks, Maisey! I appreciate that. I have nieces and nephews in town that I could meander over to visit if it’s needed, but the peace part there will come into play. I hope you and all the board mates have a great one. Sounds like everybody will!
Just thought of something to celebrate! I haven’t had a drink or been laid since Thanksgiving 2002! It’s my anniversary!
That’s a lovely tribute to your mom, barbinga. Take care.
Thanks, Toddy. We always took her to see her favorites, which was seeing the fall leaves changing and then a few weeks later, Christmas lights. Happy Thanksgiving
Congratulations on your anniversary, barbinga! Thirteen years sober? Amazing! I almost have 5, and I find the holidays to be the hardest. I wish you all the joy in the world. And thanks for the wonderful idea about decorating the gravesite with lighting. Lovely.
Thanks, amistree. Hang strong through the holidays. My brother made my favorite (Korean dishes) for my birthday and had Soju shots for everyone (yuck, had it been Jim Beam or a mudslide it would’ve been tempting) and the peer pressure was incredible. I was like clearly you don’t remember, but not gonna happen. Hold strong. When the family moves inevitably to politics at Thanksgiving would indeed drive me to it.
We have been putting up a small tree in her vase and decorating since the year she passed, but noticed another lady (mom to a very young man) who goes ALL OUT every holiday, and I stole the idea from her. I apologized to mom that year that it had never occurred to me despite her love of lights. This year they will be lighting up a few feet apart, and I hope others join in. She was my person, and the only daily human interaction I had for years. It’s been a little rough.
This may be considered off topic but has to do with food. Where I am from originally, MS gulf coast, there was a Sysco food store where one could purchase the restaurant food items. I LOVED there peanut butter silk pie. I just moved to the Atlanta area a few months ago, are there any places like that around these parts? I am a can queen. If it can’t be purchased or dumped out of a can then I can’t make it. All things considered it’s not so shameful. Thanks and happy thanksgiving.
Maybe someone else has a better idea, but you can ask most grocery store managers to order specific items. Sorry to not be of more help, but unsure I understand what restaurant food (in grocery stores) means.
I had no idea that Sysco had a store front. I thought they only supplied restaurants.
A peanut butter silk pie is not hard to make. It’s a refrigerator pie so it’s mainly mixing and folding. I think Sara Lee makes a packaged one.
My sister will be with my dad this thanksgiving on the side of the mountains, the passes can be terrible and my work schedule doesn’t permit me to take to much time off this time of year as i have to work on saturday. This being my dad’s first thanksgiving as a widower andwe were both worried, i should be more worried about her cooking… she sucks. My dad is a great cook but I am not sure that he will feel like cooking. We will be sharing thanksgiving with our very good friends next door. WE will have her sisters and grandmother and a dear lady we love from across the street. Marcus will be smoking 2 turkey’s and I will roast one and i am in charge of the dressing because everyone loves mine the most… it’s basic but good. We have all shared other holidays together and it is more like family to us at times. I hope everyone has a wonderful and peacefull dinner. I do want to try and crash TeeCee, it sounds amazing, like real grown up food, lol. Hope Tamara feels better and gets to enjoy a yummy dinner with loved ones
WHAT IS SO COOL about this post is that we get to see the personalities of the icons, friends, devils, and anchors of this site. In addition, the recipes, tips, and traditions of our leader (tee cee).and others give us the gift of seeing a truth, a reality, behind the posters. It has been fun to see them along side their traditions and new rituals. Thanks TT for providing this opportunity. I’m going back to the kitchen, thanks to this.
Where’s that ultimate anew Jersey status symbol, the ankle bracelet?
Wait, doesn’t it have to have leopard print?
I may actually be coming around to your view on brining. it does change the texture of the meat in a way I’m not 100% one with. Maybe I’ll try your steam method this year. The Turkey is organic, heritage, free range, etc. When you start eating real meat, you forget how bad the supermarket stuff can be until you come across it.
Our Thanksgiving is going to be pretty straightforward. Turkey, gravy, cranberries (I like Julia Child’s recipe), mashed potatoes (you didn’t say it, but if any of you are using a mixer, you’re doing it wrong), oyster dressing and something green – probably brussel sprouts with lardon, and pumpkin pie. I’ve got some gorgeous Italian reds. We’ll eat around 6 or 7 PM.
oh, and you forgot the salt for the mashed potatoes. Unless you’re boiling them in super salty water, which also can work.
Yes. Left out salt. Salt goes in everything almost. I do use a hand mixer for a huge quantity when I need them smooth. Ricers are so hard to do without burning yourself or stretching things out by cooling and reheating. I hand mash sometimes when it’s just us. But I’ve never had a problem with the hand mixer. Or a complaint.
Just the two of us this year and I’m doing everything exactly as requested, because NO TURKEY! We’ll eat early, during the Eagles game (we’re from Philly). The menu: shrimp salad on rye, potato salad, plain lays, garlic Claussens, sliced tomatoes, Guinness (me), Rolling Rock (him). Then later when we’re hungry again, we’ll have my homemade Maryland crab soup with habanero corn bread muffins and Irish butter. I have ice cream and Irish coffee stuff too if we get to it.
Happy Thanksgiving! I loved reading through everyone’s plans/recipes 🙂
Cap-G—-
Although no turkey—-that sounds just wonderful! Homemade crab soup and habanero corn bread muffins can’t be beat.
Have a wonderful day and go Eagles!
TeeCee, I have missed you! My only request for dessert would be a scorching hot commentary on all the oppressed student protests going on in this PC world, it might be too sweet for me to handle.
My plans are up in flame…I should be headed to Charleston, but my best friend’s house burnt down. It was awesome on John’s Island 14 acres….she is a terrible cook but I loved her kitchen. They have a family house on Lake Wateree but everything is chaos and they do not have good reception and college rivalary football saturday, is my favorite part of Thanksgiving. Oysters, oysters, oysters are my necessary Thanksgiving weekend ingredient. Dinner sounds amazing TeeCee,
Tamara, you share my love for Clemson, USC and North Carolina and then projections are going with an Oklahoma Orange Bowl and a showdown with Alabama in the Fiesta. Go Tigers !!!!
Oh and one question on turkey, how do you brown it with the steam/bake method?
TeeCee what is the browning secret to the steam/bake turkey?
You can blast it o put the boiler on in the last few minutes. I serve it cut, so the a mahogany skin is not as important. I use an electric roaster in recent years. It frees the oven and actually gets the turkey pretty brow. I shove foil in the vent holes so it almost pressure cooks in there. Not quite. But almost.
Thank you, I have complete trust in you, let us know the Christmas Plan. I am sure you are busy but any tips on game day entertaining would be great. Not as formal just any “special” tips or recipes. Thank you, Happy Thanksgiving.
Thank you we used your method to the best of my ability, the turkey was not DRY (I am not a huge turkey fan), the “men” used a blow torch to crisp the skin and we had a lot of burning the house down jokes. Thank you for the tips, It was a great turkey.
Great! I’m glad it turned out.
TeeCee, Thank you for the turkey advice (dry turkey is the worst).I used your recipe for a base and the guys used a torch to crisp skin. It was awesome, it truly helped an “unique” Thanksgiving become wonderful. I did not get my oysters, but the turkey was great and the “men” blowtorching it for the skin. and making jokes about burning down the house elevated a lot of stress.
Thursday will be just another day chez Ericzku.
Such is life when you’re 1,000 miles from any family, single, and in a city with few aquaintances and little history. No matter though, I’ll perhaps make something nice to eat if the spirit moves me.
The menu and party described above does sound lovely. I hope everyone has a nice Thanksgiving!
Aw, been there, done that! I’d happily invite you to the chaos that is chez Katherine if you were nearby.
Treat yourself, Erickzku. Make yourself a puddin’ cake.
😉 😉
So, what I’m hearing from Eric is one of the TT interns is available to work the holidays. It pay time and a half! 🙂
Ummm, yeah, but you’ll have to hook me up with a computer first.
Mine was tempermental about connecting to the internet before, but now it just flat-out refuses to do so. A replacement isn’t happening in the foreseeable future. I maybe could look in to fixing this one, but that won’t be any time soon either, I don’t think.
TT, you have got to give Clemson another shout out, I will also say that the ESPN/Nissan fan vote is going on…..I am voting for Navy’s QB Keenan Reynolds. I hope I am not breaking the rules, but he is deserving on merit and is committed to 5 years military service. Keenan Reynolds should be in New York.
An entire blog devoted to TeeCee and her Thanksgiving menu! Love it. This is like Thanksgiving & Christmas wrapped into one. 😉
Now to read all the comments.
Happy Thanksgiving!
My mom is cooking and my dad (actually he is my step dad) feels that since she is cooking I shouldn’t have to. Yes, I am 40. My family will meet at my cousins house which is next door to me. Typical southern family Thanksgiving in Knightdale NC. My son will be with us, and I am very thankful. His Dad doesn’t Black Friday shop so he decided to stay with me:) He is 9 lol .
My Italian boyfriend will be in Indiana, his Thanksgiving is a lot like TeeCee’s. He played football for Notre Dame so he normally goes and walks the campus with his Dad while the women folk clean. Maybe it was best I stayed with my family this year.
Tara Happy Eastern North Carolina Thanksgiving early from your neighbor about 4 miles east of Zebulon, North Carolina. If you need a break, we’re only about 15 miles down the road from you.
You are awesome HK
I’m loving this post and comments. I may print it out and put it in my recipe file. So many cool ideas. This is way better than thanksgiving love on food network
Like many of you, the holidays for me are bittersweet. This will be the first one without my mom and she always put the feast together so my siblings and I are on our own. I’m grateful for the family i do have but it won’t ever be the same again. Hugs to everyone and happy holidays.
Thanksgiving LIVE I meant..with that insufferable giada. Not sure if that’s even on anymore. Lol
@teecee: related note: as a newbie here, i once posted that if your tomato sauce was acidic, put a teaspoon of sugar in to balance the acid. Well, that was my first introduction to TeeCee! My ears were immediately boxed. I thought of you/her and this blog today as I took the last tomatoes from the garden to make soup. (sub theme of this blog is tomatoes/gardening-TT’s other passion) I put them skins and all in a pot, hand blended the crap out of them, added stock and cream. Sorry, I added a smidge of sugar too- that’s when I thought of TeeCee, TT and all of these complete strangers on here that I rely on daily for my entertainment and escape! I thought of what kind of people you are, what you cook, and what brings us all here. Dont want to get sappy or anything, but many THANKS to all of you. It’s a different thing, a life on the internet, but I do enjoy it here, so keep posting and hitting the happy pill when it strikes you.
Now, Im going to settle in for a little cream of tomato, grilled cheese and prociutto, and some TT archives.
KK sounds delicious! My favorite comfort food!
Who is this person impersonating Tee Cee? Or is this the kinder, gentler version of Tee that I was afraid would one day come to be?