Are people cooking Thanksgiving? How are you doing your Turkey? Any interesting ideas for sides?
its ok to add crumbled italian sausage to the stuffing mix.
brussel sprouts w/ walnuts
red cabbage gratin
YUM YUM YUM why you been holding out on us @ big indian??
You got a recipe for that or is it trade secret? Sounds delicious. I've got no pizzaz in my menu and need help :-(
recipe?
didnt look all that appetizing and i am not alone in that snap judgement.
That's the one, definitely looks gross the way they made it (too much bread crumb, cabbage not melted enough), I had it at a dinner party a couple of weeks ago and it was incredible but they made it spicier than that recipe calls for.
also a (leek/onion) root veggie gratin is fun too....and doubling up the gratin offerings is ok in my book
http://www.eatingwell.com/recipes/root_vegetable_gratin.html
http://www.epicurious.com/recipes/food/views/Root-Vegetable-Gratin-4691
http://www.chicagonow.com/blogs/recipe-smackdown/2010/11/thanksgiving-side-dish-root-vegetable-gratin.html
http://kitchen-parade-veggieventure.blogspot.com/2007/11/thanksgiving-vegetables-leek-root.html
locanda verde version
http://online.wsj.com/article/SB10001424052748704462704575590711562249490.html
http://www.bhg.com/recipe/vegetables/leek-and-root-vegetable-gratin/
I've never made a green been casserole in my life, but saw this on tv the other day and we're going to give it a try.
And what about the bird? Stuffing inside or not? Time and temperature? Any other tricks?
My favorite recipe for turkey is from Cook's Illustrated. You can get a 14 day free trial to their website to view it - Herbed Roast Turkey.
17.5 lb Amish Turkey rubbed with paprika. A few pats of butter on top and some quartered onions in the cavity. 30 minutes at 450 and then 2.5 hours at 340. B did lots of basting. Thought I had overcooked it as several locations were reading 180 degrees internally (I thought it would be 3.5 to 4 hours so it snuck up on me), but it turned out to be great. Green beans, brussels sprouts, mashed potatoes, stuffing. Apple tart tatin and chocolate pecan pie for dessert. Yum. Hope everyone else had a nice day.
|
- jim 11-22-2010 10:49 pm
its ok to add crumbled italian sausage to the stuffing mix.
- bill 11-22-2010 10:57 pm [add a comment]
brussel sprouts w/ walnuts
- Skinny 11-23-2010 2:05 pm [add a comment]
red cabbage gratin
- adman 11-23-2010 4:08 pm [add a comment]
YUM YUM YUM why you been holding out on us @ big indian??
- Skinny 11-23-2010 4:21 pm [add a comment]
You got a recipe for that or is it trade secret? Sounds delicious. I've got no pizzaz in my menu and need help :-(
- jim 11-23-2010 4:35 pm [add a comment]
recipe?
- dave 11-23-2010 4:59 pm [add a comment]
didnt look all that appetizing and i am not alone in that snap judgement.
- dave 11-23-2010 5:02 pm [add a comment]
fennel potaotoe version mentioned in comments sound YUMMMMM
http://www.foodnetwork.com/recipes/ina-garten/potato-fennel-gratin-recipe/index.html
- Skinny 11-23-2010 5:04 pm [add a comment]
That's the one, definitely looks gross the way they made it (too much bread crumb, cabbage not melted enough), I had it at a dinner party a couple of weeks ago and it was incredible but they made it spicier than that recipe calls for.
- adman 11-23-2010 10:40 pm [add a comment]
also a (leek/onion) root veggie gratin is fun too....and doubling up the gratin offerings is ok in my book
http://www.eatingwell.com/recipes/root_vegetable_gratin.html
http://www.epicurious.com/recipes/food/views/Root-Vegetable-Gratin-4691
http://www.chicagonow.com/blogs/recipe-smackdown/2010/11/thanksgiving-side-dish-root-vegetable-gratin.html
http://kitchen-parade-veggieventure.blogspot.com/2007/11/thanksgiving-vegetables-leek-root.html
locanda verde version
http://online.wsj.com/article/SB10001424052748704462704575590711562249490.html
http://www.bhg.com/recipe/vegetables/leek-and-root-vegetable-gratin/
- Skinny 11-23-2010 5:00 pm [add a comment]
I've never made a green been casserole in my life, but saw this on tv the other day and we're going to give it a try.
- elisabeth 11-23-2010 9:18 pm [add a comment]
And what about the bird? Stuffing inside or not? Time and temperature? Any other tricks?
- jim 11-24-2010 5:40 pm [add a comment]
My favorite recipe for turkey is from Cook's Illustrated. You can get a 14 day free trial to their website to view it - Herbed Roast Turkey.
- elisabeth 11-24-2010 5:57 pm [add a comment]
17.5 lb Amish Turkey rubbed with paprika. A few pats of butter on top and some quartered onions in the cavity. 30 minutes at 450 and then 2.5 hours at 340. B did lots of basting. Thought I had overcooked it as several locations were reading 180 degrees internally (I thought it would be 3.5 to 4 hours so it snuck up on me), but it turned out to be great. Green beans, brussels sprouts, mashed potatoes, stuffing. Apple tart tatin and chocolate pecan pie for dessert. Yum. Hope everyone else had a nice day.
- jim 11-26-2010 5:08 pm [add a comment]
Lots of left overs - if anyone is in need of a turkey sandwich come on over.
- b. 11-26-2010 5:35 pm [add a comment]