What new dish can I add to my Thanksgiving feast this year?
I will have the good regulars, like roast turkey with dressing, gravy, yams, pumpkin and pecan pies, etc.
I’m open to all suggestions.
Do you have an idea for a new food to add to my Thanksgiving dinner this year?
Links to recipes are appreciated.
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33 Answers
Roasted turnips.
Roasted Brussels sprouts.
What kind of stuffing are you doing? I’d consider jalapeno corn bread
I’m using plain stuffing since the turkey will be seasoned with herbes de Provence this year.
I would consider adding bacon to some of your dishes.
Half boiled turnips and half boiled potatoes mashed with butter, EVOO and warmed milk. Mashed not whipped. Salt &grits pepper to taste.
Deer roast (local), we’ve been doing that for the last few years and it’s a huge hit.
Cranberry Mint Muffins
2 eggs
1 cup buttermilk (can substitute for regular milk or use buttermilk substitute*)
¼ cup butter, softened or melted
¼ cup nonfat Greek or plain yogurt
1 cup sugar
1 vanilla bean
2 tsp. baking powder
2 tsp. baking soda
3 cups of flour
1 cup dried cranberries
8–10 mint leaves
1 tsp. mint extract (optional)
*For buttermilk substitute, add 1 tbsp. lemon juice to a 1 cup measuring cup. Fill the remaining of the cup with milk and let it sit for a minimum of five minutes.
Pre-heat your oven to 350 degrees F. Line your muffin pan with paper muffin cups or spray your pan with non stick cooking spray. In a mixing bowl, beat eggs then add milk and yogurt. Mix in butter. Combine your dry ingredients in a large mixing bowl. Add your wet ingredients and mix until combined. Fold in cranberries and chopped mint leaves.
Bake for approximately 17 minutes or until a toothpick comes out clean from the center of your muffins.
Times may vary according to muffin size and your ovens mood.
– See more at: http://www.askchefdennis.com/2010/10/its-guest-post-friday-with-try-anything-once/#sthash.4j9Z0sAC.dpuf
How about a nice warming drink, like hot apple cider or some hot chocolate
We have substituted good old fashioned potato salad for mashed potatoes with great success. We still make gravy for use on the turkey and dressing.
We always include the classic green bean casserole. which, as I recall, was invented by Campbell’s in the 1930s as a way of promoting the use of its soups in recipes. My son wouldn’t let me get away without it. I make a double batch so there’s plenty for leftovers night.
@Tropical_Willie: “Half boiled turnips and half boiled potatoes”—do you mean half-and-half, i.e., 50% potatoes and 50% turnips? Or what does half-boiled mean?
@Jeruba I’m actually thinking of foregoing the ubiquitous green bean casserole this year. That’s one of the reasons I’m searching for fresh ideas.
I’m glad to see @Kardamom is on the case and eagerly await her post.
Oh. Well, then. Can’t go wrong taking your cue from @Kardamom.
This is a constant with my annual Thanksgiving feast: Spirited Cranberry-Apricot Sauce
Ingredients
½ cup thinly sliced dried apricots (about 3 ounces)
¼ cup sherry or orange juice
¾ cup water
⅔ cup sugar
¼ cup honey
1 (12-ounce) package fresh or frozen cranberries
Preparation
Combine apricots and sherry in a small bowl; cover and let stand 8 hours.
Combine water and sugar in a medium saucepan; bring to a boil. Add apricot mixture, honey, and cranberries. Cook over medium heat 8 minutes or until slightly thick. Spoon mixture into a bowl; cover and chill.
@Kardamom That is a testament to your fortitude. Thank you for such a thorough list. I can’t wait to explore them all.
I just bookmarked this recipe that someone shared on FB… I take no responsibility for the content of the post it looks delicious!
@Jeruba Sorry missing the mark on my part. Fully boiled on both just 50% turnip and 50% potatoes.
@Tropical_Willie adding powdered non-dairy creamer to mashed turnips is great…sweetens them slightly while turning the slight wateriness to creaminess. I’ll have to try the tater-turnip mix!
Our family tradition is quite simple: grind carrots and cashews together, then moisten with mayonnaise. When I was a kid, no family gathering was without “Carrot Cashew Salad”. It’s fairly disgusting and completely useless, but hey, what a unique tradition to start!
Creamed Cabbage
Cut 1 head of cabbage into about 1” squares. Immerse in water/broth and boil until still slightly crispy. Drain, reserving the liquid.
Return the liquid to the pot and reduce to ½ cup. Set aside.
Melt 1 Tbs butter in pan. Add 1+ Tbs flour and stir until fluffy and slightly browned.
Add milk to water/broth to make 1 cup. Whisk into flour/butter mix and heat until thick. Return the cabbage to the pot, and you’re done.
You can add some celery and/or carrots to the cabbage at the start, and either remove them or leave them in. I boil the cabbage in broth, which I’ve lightly seasoned (You’re going to reduce it) with garlic, etc.
Double the last (butter flour milk/broth) stage, and you have a delicious creamed cabbage soup.
Even people not normally fond of cabbage have enjoyed mine, creamed.
Indian pudding is a New England favorite. There are several variations involving corn flour, molasses, and eggs. Never tried it but it goes back to the pilgrims supposedly.
@dougiedawg That sounds delicious, now that I’ve looked it up. Here’s a Recipe for Indian Pudding and a history to go along with it.
I can’t believe I’ve never heard of this. May have to try it! Thanks : )
If I made Brussels sprouts like this:
cut in half
steamed for 6 min
stir fried in olive oil and garlic salt
my kids would forego the turkey and stuffing.
Brussels sprouts are sprouting all over this thread.
It’s a sign.
They also look nice in a floral arrangement along with other tasties. Check it out
Scalloped oysters. My stepfather’s fav.
@ibstubro I’ll raise a fork to you on Turkey Day. They are so good.
Thanks, @Adirondackwannabe. High fork-five!
(if you have a recipe, send it. I get mine from the internet, and failed to save the best one. I get hit and miss scalloped oysters.)
@ibstubro Our’s is simple as could be. Good oysters, saltines to what you like, salt and pepper, all of the oyster liquid, and that’s it
Crap. @Adirondackwannabe. Mine are pre-shucked. I’m in the freaking Midwest. The recipe I had that was perfect had liquid and cream.
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