View Full Version : Your favorite Thanksgiving recipe
11-20-2006, 10:32 AM
Anyone care to post up their favorite Thanksgiving recipes?
11-20-2006, 10:58 AM
You first,I could use a good recipe for candied yams. The best way to do turkey,in MHO is buy a large plastic bucket,and fill it with water,the turkey,and a bottle of white dry wine,do this the night before you are going to cook the turkey. Next day rub the inside of the turkey with salt,and stuff with your favorite stuffing.I like sage.
11-20-2006, 12:02 PM
You should go to www.allrecipes.com (http://www.allrecipes.com), they have some great recipes over there. I got a killer recipe for dressing the was reviewed at 5 stars by over 350 users. Mmm Mmm good!
11-20-2006, 08:51 PM
Me first? Why do you think I started this thread? LOL. I can cook killer Italian but I'm a little short when it comes to the holiday fare. /ccboard/images/graemlins/grin.gif I think I'll take Barbara's advice and check out some of those recipes.
oh that is easy my moms recipe.... one day maybe this year i will learn it and remember it. /ccboard/images/graemlins/tongue.gif
11-21-2006, 08:42 AM
I deviate very little from the traditional recipe.
I bake the turkey, stuffed with cornbread dressing, boil and chop up the organs and pick meat off the neckbone for giblet gravy, and have sides of mashed potatoes, string beans, and chilled cranberry sauce. My grandmother used to bake a banana pudding with all her holiday meals, but I never learned how.
The only non-traditional part is that I cook the turkey in one of those brown-in bags. A friend told me to try that about 10 years ago, I did, and I liked it that way. And it makes the pan about 10 times easier to clean.
11-21-2006, 11:34 AM
Is that the one where she leaves the feathers on the turkey? /ccboard/images/graemlins/smile.gif
nope that is the one where she leaves them inside of the turkey...
but first she kill the turkey halal style, or rather i do. /ccboard/images/graemlins/frown.gif
11-21-2006, 04:07 PM
ROAST TURKEY CUBAN STYLE (PAVO ESTILO CUBANO)
Source: The Columbia Restaurant Spanish Cookbook by Adela Hernandez Gonzmart, Ferdie Pacheco, Pp. 185-186
FOR THE TURKEY:
1 (15 lb) turkey
1 cup sour orange juice (or 1/2 cup lemon juice with 1/2 cup orange juice)
2 tsp salt
2 tsp ground pepper
12 garlic cloves finely chopped
Chicken broth or water for roasting pan.
Pour juice over bird & inside cavity. Rub thoroughly with garlic, salt & pepper inside & outside. This should be done 24 hours before roasting.
FOR THE STUFFING:
3 lbs. ground pork
3 lbs ground beef
6 eggs beaten lightly
1/2 cup pitted green olives
1/2 cup raisins
1/2 cup capers
2 cups dry sherry
1 tbsp salt
1 tbsp white pepper
2 cups bread crumbs
1 cup toasted slivered almonds
Preheat oven to 325F.
Combine all stuffing ingredients. Fill turkey cavity loosely with stuffing. Close cavity with trussing skewers or sew with trussing needle & thread. Place turkey, breast side up, in a roasting pan on a rack. Put 1/2 inch water or broth in pan; never let it dry up.
Roast 3 1/2 to 4 hours until roasting thermometer inserted in thigh registers 175; when turkey is golden, cover it loosely with aluminum foil.
When done, transfer the turkey to serving platter & allow it to stand 30 minutes. Remove trussing & serve.
To make gravy, pour roasting pan juices into saucepan, boil & correct for seasoning.
Serve with Congri, fried sweet plantain, and boniato (kind of like a cross between a baking potato and a sweet potato)
Here is the recipe for Congri:
(Famous Cuban Beans and Rice)
Ingredients for 6 Servings
1 lb dry black beans
3 tsp. of Vegetable Oil
4 cloves of garlic, minced
1 bay leaf
3 tsp. olive oil
1 medium bell pepper, chopped
1/4 tsp. cumin
1/4 tsp. ground black pepper
1 lb. long grain rice
1 large onion, chopped
Soak beans overnight before cooking
Cook beans in six cups of water by bringing to a boil. Remove and let stand for about 60 minutes. Do not discard the liquid.
In a cast iron or aluminum pot place the vegetable oil rice and stir until the rice grains get oily. This prevents the rice grains from sticking to another. Add garlic, onion, bell pepper, cumin, bay leaf, oregano, black pepper, and salt. Add 2 cups liquid from the beans, bring to a boil and cook on slow heat for about 15-20 minutes or until liquid is almost absorbed by the rice. Lower the flame, cover the pot with aluminum foil or lid to seal in the steam. If rice is still hard, add more bean liquid, a little at a time. Cook for an additional 4 to 5 minutes or until, rice is well done. Once rice is ready, add the beans, that have been drained and stir without baking them. Sauté one chopped garlic clove with the olive oil in a small pan, for 1-2 minutes, pour over rice to add additional flavor and shine.
11-21-2006, 06:00 PM
Excuse me Mr.Fat Fella,but on the black beans and rice recipe,is that 1/4 cup oregano,or 1/4 tsp,or 1/4 tbs? I'm gonna tell my wife,woops I mean ask my wife if she will soak the beans. I can take it from there. I have never had good black beans,so this better be good. The Bulli restraunt on the coast of Spain now has a reservation list of three million. By the time my name comes up,I will be ready for mashed bananas and rice /ccboard/images/graemlins/grin.gif
11-21-2006, 07:40 PM
Sorry about that Harry. It should be 1/4 teaspoon.
This is what the congri should look like when done:
If you want Black Beans like you would spoon over rice then try this recipe:
1 lb. black beans (dry)
2 qts water
2 medium yellow onions, chopped fine (do not use sweet onions)
1 bay leaf
2 large green peppers, cut in strips (remove seeds and inner pulp)
1/2 cup olive oil
1 teaspoon oregano
4 cloves garlic, minced
1/4 teaspoon ground cumin
1 tablespoon salt
1/2 teaspoon black pepper
OPTIONAL: jigger of dry white wine and/or several
tablespoons of white vinegar (recommend both)
White rice, cooked
Chopped onions for garnish (optional)
Extra olive oil/vinegar for garnish (optional)
Before washing beans, spread on flat surface and pick out broken beans and foreign particles. Wash beans thoroughly and soak overnight in 2 qts of water. Next day, pour beans and water into a 4-qt soup kettle and bring to a boil. Cover and cook over medium heat.
Meanwhile, in a skillet, sautee onions and green pepper in olive oil until light golden (be careful to not burn the ingredients). Add crushed oregano, bay leaf, cumin and garlic. Stir for a short while being careful to not burn the ingredients. Add mixture to beans, stirring well. Add salt and pepper and cook SLOWLY, over low heat, COVERED, until beans are tender. This is approximately 1 1/2 hours but can differ from batch to batch, simply cook until beans are tender but not completely broken up.
At end of cooking process, add the optional white wine and/or vinegar, stir a couple of times, place lid on kettle and turn off the flame. Allow to sit at least 30 minutes prior to serving...this allows the flavors to meld very nicely.
11-21-2006, 07:56 PM
Ah!Mr.Fat Fellow, you take me back to friends at the Capri Casino. Can't wait to give these a try...Spaciva /ccboard/images/graemlins/smirk.gif
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