Recipe Virtual Thanksgiving

Discussion in 'Recipes' started by Witch Doctor 01, Nov 24, 2010.

  1. Witch Doctor 01

    Witch Doctor 01 Mojo Maker

    With Turkey Day almost upon us i think we need a virtual Thanksgiving... please post your favorite turkey day recipes here for all to share...


    If you are planning to sacrifice a turkey in it's prime for the sake of the traditional holiday feast, the least you can do to demonstrate your gratitude is dress the poor bird in style before sending it out to the dining room table for it's final bow.
    1/3 cup of hazelnuts
    2 tbsps butter
    1 large yellow onion, diced
    3 cloves garlic, minced
    2 jalapeño chillies, seeds and membranes removed, minced
    3 tbsps fresh thyme, stems removed
    1 1/2 apples, peeled, cored and diced
    1/3 cup cognac or any brandy
    1 egg
    6 cups (approx. 1/2 loaf) day-old multi-grain bread. If possible, spread slices out on a counter for a few hours to dry out.
    1/4 tsp cinnamon
    1 cup Italian parsley (leaves only), chopped
    1 cup chicken stock
    1/2 tsp fresh ground black pepper
    In a preheated oven at 325°F/165°C, toast hazelnuts on a baking sheet for 10 minutes. Let cool, then pinch off loose skins. Chop nuts coarsely.

    In a large sauté pan over medium-high heat, add butter and sauté onions, garlic and chillies for 10 minutes, or until golden.
    Add thyme, apples and Calvados. Stir with a wooden spoon. After Calvados has heated up, flambé by lighting a match to it.
    Stand back and let flame burn itself out. Sauté for five more minutes.

    In a small bowl, beat egg.

    In a large bowl add bread, beaten egg, cinnamon, Italian parsley, chicken stock, pepper and toasted hazelnuts. Toss thoroughly.

    Empty contents of sauté pan into bowl and toss thoroughly with bread mixture.

    Bake stuffing in a baking dish for 30 minutes at 350°F.
  2. azprospector

    azprospector Happy Desert Rat

    Brined Misquite Smoked Turkey

    - 1 Turkey (no size limit) cleaned and plucked
    - Soak Turkey in a brine solution of 1/2 cup salt per 1 gallon of water for 24 to 72 hours.

    - Smoking Process -
    - Prior to smoking, rub your turkey inside and out with a mixture of 1/4 cup Brown Sugar, 2 to 3 Tablespoons of Sage (Wild Sage is even better), 1 Tablespoon of Onion Powder and 1 Tablespoon Black Pepper.
    - Use a "Cool Smoke" smoking process using well aged & dry Misquite.
    - Smoke your turkey for approximately 12 hours per 10 pounds of turkey weight.

    - Cooking Instruction -
    - Bake your turkey in a 300 degree oven for 15 minutes per pound of turkey.
    - (Optionally) Roast your turkey over an open fire until the internal temp is 135 degrees.
    - While either Baking or Roasting your turkey bast it every 30 minutes with the below Turkey Bast

    - Turkey Bast -
    - 2 cups chicken broth (can substitute water)
    - 2 cups Hard Cider
    - 1/2 Tablespoon Sage
    - 1/2 cup Chopped Apples
    - 1/4 cup ground (or crushed) Pinion Nuts
    - 1/2 cup brown sugar
    - Bring all ingredients to a boil in a sauce pan. Cook slowly until the Apple pieces are capable of being mashed.
  3. Pixie_moon83

    Pixie_moon83 Monkey+



    • 1/2 cup (1 stick) butter, softened
    • 1/2 cup chunky or smooth peanut butter
    • 1/2 cup granulated sugar
    • 1/2 cup brown sugar, firmly packed
    • 1 egg
    • 1 1/4 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup semisweet chocolate chips

    Preheat oven to 375°. Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy.
    Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips.
    Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 10-12 minutes at 375°.

    This is one of my absolute favorites and makes a great dessert!!
  4. BTPost

    BTPost Stumpy Old Fart,Deadman Walking, Snow Monkey Moderator

    Mooseburger Helper:

    Mooseburger Helper: My cooking recipes, and dinners are a bit simplistic, but I do NOT starve...

    2 Lbs Mooseburger
    1 Box Mooseburger Helper of one variety, or another... One with a cheese
    sauce for sure.

    Brown the Mooseburger in a skillet
    Follow the directions on the BOX... Even an cooking Idiot, like me, can do that...

    Normally we would be having all the close (close = 10 Sq Miles) neighbors over for Thanksgiving, but Momma is traveling on a GrandKid Trip, and will not be back until Friday, Wx permitting.... So for "Me" it is Mooseburger Helper, and some steamed rice.....
  5. Tracy

    Tracy Insatiably Curious Moderator Founding Member

    Sexy Bird

    Well, as predicted, it's been 3 years since my mother has "allowed" me the privilege of being in charge of the Thanksgiving bird. :lol:
    For those new to the forum, it's all because of a "full-breasted, nice tan-line" one that I created in '07 (thanks to CRC's delightful recipe, kckndrgn's photo and combo idea, and a double-dog dare. [seen here]). The old photos are gone (odd), so you'll have to take the old-timers' word for it - it was priceless!
    This year, I bought a fresh picnic ham and offered to trade mom "turkey for ham" cooking responsibilities. Heh heh heh. One sexy bird... coming up. :D Another great year will be had at our table, thanks to my dear Monkey friends.

    Original recipe:
    1 whole chicken or turkey
    1 large lemon, cut into halves **See below
    sprig of rosemary
    salt and pepper to taste
    butter or olive oil, whichever you prefer

    Heat oven to 350 degrees

    Rub butter or oil over the skin of the chicken/turkey until it is completely coated. Sprinkle with salt and pepper and any other seasonings you prefer.

    Take a knife and gently separate the skin from the breast meat. Slide lemon halves under the skin with the peel side up, one on each side. This way the juice from the lemon will release into the breasts. Place sprig of rosemary into the turkey.

    Cover and bake for 30-45 minutes. Remove cover and continue to roast until juices run clear, basting every 15-20 minutes.

    **For nicer looking breast-ess-es, do not just slice a single lemon in half! Buy two lemons, equal in size. Be sure that the ends of the lemons (opposite the stem) are equal as well, lest your turkey is lopsided.
  6. ghrit

    ghrit Bad company Administrator Founding Member

    Priceless indeed!!! What happened to the pix?
  7. Tracy

    Tracy Insatiably Curious Moderator Founding Member

    Maybe I'll have to get some new ones. :D
  8. CRC

    CRC Survivor of Tidal Waves | RIP 7-24-2015 Moderator Emeritus Founding Member

    No maybe about have to. [batteye]

  9. melbo

    melbo Hunter Gatherer Administrator Founding Member

    Had a great time with family and friends
    IMG_4791 (Medium).JPG IMG_0762 (Medium).JPG
  10. Tracy

    Tracy Insatiably Curious Moderator Founding Member

    I thought I'd post a step-by-step so that you could all make your own! :)

    Go through the neck and separate the skin from the meat.

    Implant your lemon halves. You have to adjust their placement and you may end up making minor adjustments to each side, as it's difficult to get them the same size on the first slice.

    I used olive oil, rosemary, and garlic as a rub. Filled the cavity with onions and a smidgen of rosemary. Let her sit overnight.
    Dress her.

    To baste, I mixed olive oil AND butter, garlic, rosemary, and a zesty salt. I brushed the mix on every half hour throughout the roasting process.

    Roast her.


    I was very confident about the tan lines coming out this year, as I didn't use a baster, but just brushed, being careful not to move the bikini so that I would have crisp tan lines.

    The reveal:
    As you can see, there's not a tan-line in sight! I was kinda' bummed about that, but there's always next year :D!

    All-in-all, another fun day in the kitchen, laughter filling the room. I highly recommend that if you have a good-humored family, this is a process worth doing! It creates some fantastic and fun dinner conversations.
  11. melbo

    melbo Hunter Gatherer Administrator Founding Member

    Tracy, what happened to your pictures?
  12. CRC

    CRC Survivor of Tidal Waves | RIP 7-24-2015 Moderator Emeritus Founding Member

    Thank you...I thought it was just me that couldn't see!
  13. ghrit

    ghrit Bad company Administrator Founding Member

    Found them. It's a PIA when you can't retrace your steps, but I can't this morning. I'd completely forgotten the one without lemons, but with tan lines.
  14. Tracy

    Tracy Insatiably Curious Moderator Founding Member

    ??? What DID happen to my pictures?

    That's 2 turkeys in a row... I'm beginning to think something's afowl.
    Motomom34 likes this.
  15. ghrit

    ghrit Bad company Administrator Founding Member

  16. CRC

    CRC Survivor of Tidal Waves | RIP 7-24-2015 Moderator Emeritus Founding Member

  17. ghrit

    ghrit Bad company Administrator Founding Member

  18. Minuteman

    Minuteman Chaplain Moderator Founding Member

    I have been noticing in a lot of the older threads that many pictures, links, and quotes are either missing or corrupted. Maybe a glitch in a past upgrade?

    My Tday or anytime we have a big dinner recipe is for Armadillo Eggs.

    Take a whole Jalepno pepper

    cut with a paring knife from tip to stem

    scoop and wash out all seeds and innards

    remove stem

    fill one half with cream cheese, or pepper jack cheese

    the other half with a piece of fajita chicken meat

    wrap with a piece of bacon and secure bacon with a toothpick

    Hints: soak toothpicks in water for an hour before using

    bake in oven on about 375 for 1/2 hr or until bacon is getting crisp

    or cook on outdoor grill same

    Hint: sort peppers to cull out the hottest ones. Peppers with yellow viens in skin and or a rough texture discard

    We have some friends who are from South Africa who came to dinner this last week. It was funny trying to explain Armadillo Eggs to them! Once they understood what an armadillo was they couldn't figure out how they laid eggs!

    A couple of eaqsy and fast dips that I make for appetizers

    Take a block of cream cheese and pour either a jar of salsa over it or a jar of jalapeno pepper jelly. The pepper jelly is awesome, doesn't sound like a good combo but it tastes fantastic.

    Also, take a large can of refried beans, pour in a large jar of good salsa, I add some chopped onions, and shredded cheese,and stir it all together. Add more beans or salsa to get a smooth dip texture. I top with shredded cheese and chill. Makes a great dip with tortilla chips.
  19. Falcon15

    Falcon15 Falco Peregrinus

    Easy Orange Cranberry sauce:

    Why buy a can or tub when making your own is so easy and so much tastier?

    1 Cup water
    1 Cup Sugar or Honey
    2 Cups fresh Cranberries (or frozen if you are using left overs from a prior year's harvest)
    Zest of 1 medium orange

    Put water and sugar (or honey) in saucepan. Bring to vigorous boil, stirring to dissolve the sugar (or honey). Boil rapidly (high heat) for exactly 5 minutes. Add 2 cups of cranberries, bring back to a boil and reduce heat to a medium setting, boiling for 4 minutes. The skins on the cranberries will pop. After 4 minutes, and all of the cranberries have popped, remove from the heat, add the orange zest and stir in gently. Adding the zest last ensures the volatile oils in the zest do not cook off, and you get maximum orange flavor. Pour into a 9x9" pyrex and allow to cool fully.

    Better than canned by a LONG shot. Also goes well with fish, beef, pork, deer, and of course chicken.
  20. CRC

    CRC Survivor of Tidal Waves | RIP 7-24-2015 Moderator Emeritus Founding Member

    I found part of last years....Let's see if they show up??

    Preparation pre bikini.....


    Beautiful Table.....:)


    For some reason they're in my photobucket!
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