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LUCIANNE’S ANNUAL THANKSGIVING RECIPE THREAD

Home - by - November 21, 2012 - 08:00 America/New_York - 32 Comments

Lucianne

OUR ANNUAL THANKSGIVING RECIPE THREAD

Lucianne.com, by LComStaff

 

Original Article

It doesn´t matter where you found it, if you´ve tried it or just like the way it reads – share a Thanksgiving recipe with us, a cooking tip or cleaning tip or even a joke or two. Turn the oven down and join us.

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h/t  The Doktor

» 32 Comments

  1. StumpManNC

    November 21st, 2012

    Pre-ordered a deep fried turkey from our local Bojangles last week. Pick it up in the morning. Does that still count as a recipe?

    Thumb up +5

     
  2. Edith McCrotch

    November 21st, 2012

    Getting our thanksgiving meal from the Food Lion, then go across the street to Bojangles for biskuts and tea.

    Lady McCrotch’s side of the family will be bringing
    spinach Dip in a bread bowl, devildy eggs, sweet taters, and a red velvet bunt cake.

    I bought some of that new Cool Whip frosting (cream cheese)to go with dessert….it’s Oh My God good!!

    Thumb up +3

     
  3. CrustyB

    November 21st, 2012

    1 case Busch Light
    1 Jewel deluxe pizza

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  4. hanoverfist

    November 21st, 2012

    Off to sister’s house.
    Brother in law cooks a good bird.

    Then probably go out for Sushi later.(I’m hooked)
    ;-)

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  5. Dyrewulf

    November 21st, 2012

    1 butternut squash cut into 1/2 – 3/4″ pieces
    2-4 apples, peeled, cored, and cut into 1/2″ pieces
    1/2 bag of Craisins

    1/4 cup brown sugar
    1/2 tsp cinnamon
    1/2 tsp nutmeg
    4 tbsp butter or margarine.

    Mix the squash, apples and dried cranberries with the dry spices, place in a baking dish with the butter cut up and distributed evenly, cover and bake at 375′ for 35-45 minutes.

    Yes, I know the thread is over at Lucienne, no, I’m not making an account over there just to post this.

    Thumb up +4

     
  6. RANDO

    November 21st, 2012

    I usually pull for Prime Rib at these holiday feasts, but I also love turkey, dressing with gravy, and various pies. Anything else is just that much better!
    Sometimes, we barbecue or smoke the turkeys but man, the deep fried ones are hard to beat!

    Thumb up +3

     
  7. BobK

    November 21st, 2012

    A young man named John received a parrot as a gift. The parrot had a bad attitude and an even worse vocabulary.

    Every word out of the bird’s mouth was rude, obnoxious and laced with profanity. John tried and tried to change the bird’s attitude by consistently saying only polite words, playing soft music and anything else he could
    think of to ‘clean up’ the bird’s vocabulary.

    Finally, John was fed up and he yelled at the parrot. The parrot yelled back. John shook the parrot and the parrot got angrier and even more rude. John, in desperation, threw up his hand, grabbed the bird and put him in the freezer. For a few minutes the parrot squawked and kicked
    and screamed.

    Then suddenly there was total quiet. Not a peep was heard for over a minute. Fearing that he’d hurt the parrot, John quickly opened the door to the freezer.

    The parrot calmly stepped out onto John’s outstretched arms and said “I believe I may have offended you with my rude language and actions. I’m sincerely remorseful for my inappropriate transgressions and I fully intend to do everything I can to correct my rude and unforgivable behavior.”

    John was stunned at the change in the bird’s attitude. As he was about to ask the parrot what had made such a dramatic change in his behavior, the bird spoke-up, very softly, “May I ask what the turkey did?”

    HAPPY THANKSGIVING TO YOU AND YOURS FROM OUR FAMILY TO YOURS!!!!! :). :)

    Thumb up +7

     
  8. Moe tom

    November 21st, 2012

    This will make yo’all feel great:

    Mix one jigger of dry vermouth with seven jiggers of gin or vodka.
    Pour over a quarter cup of cracked ice and stir well.
    Strain and pour into a glass.
    Twist one lemon peel over the top.
    Sit down and drink.
    Three or four of these and you’ll be the life of the party. (From P.J.O’Rourke)

    Thumb up +2

     
  9. Unruly Refugee

    November 21st, 2012

    The x-wife always sends turkey and dressing over. That’s what my dog gets to eat on Thanksgiving. (Dogs can eat things that would kill a former spouse.)
    Then I go out and eat with people I know I can trust.

    Thumb up +5

     
  10. norman einstein

    November 21st, 2012

    THE PERFECT MARTINI
    Assemble: Chilled glass, olives, bottle of good gin, bottle of vermouth, flashlight.
    - Place two olives in a chilled glass.
    - Place the bottle of good gin next to the bottle of vermouth.
    - Using flashlight, shine light through bottle of vermouth into bottle of gin.
    Pour gin into chilled glass.
    Drink.

    Posted by ‘tank’ on the Lucianne thread.

    Thumb up +4

     
  11. old_oaks

    November 21st, 2012

    Little Smokies & BBQ Sauce

    1 package of Little Smokies
    1 bottle of Open Pit BBQ Sauce

    Boil Little Smokies in BBQ sauce while bending a coat hanger to make an improvised chafing dish rack. Assemble the chafing dish with tea lights under the pan. Fill a shot glass with toothpicks.

    Enjoy!

    Thumb up +2

     
  12. Moe tom

    November 21st, 2012

    Bottoms up Norman. Happy Thanksgiving to all of you at IOTW.

    Thumb up +4

     
  13. AbigailAdams

    November 21st, 2012

    On this Day of Thanksgiving Prayer

    On this Day of Thanksgiving, may God rest your heart and mind, may He bless and keep you and your family, and may He continue to extend His blessings upon our great nation, guiding us one and all by His Word. May He grant us patience and perseverance in the unexpected turns and tests of our age. May He impress upon us the spirit of our forefathers, their soul-deep craving for freedom, expressed with courage and wisdom, as we meet the particular challenges of our days.

    And let us always approach our Heavenly Father with true thankfulness not just today, but every day not only in our triumphs, but also in our trials by acknowledging our utter dependence on Him to supply our wants and needs, for in Him we live and move and have our being. Even self-reliance is, at its root, reliance on Him.

    (from http://www.prayer-and-prayers.info/thanksgiving-prayers/on-this-day-of-thanksgiving-prayer.htm)

    Best Wishes from AbigailAdams and all the Adams Family.

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  14. AbigailAdams

    November 21st, 2012

    I don’t really like turkey but I eat it because back in first grade we made those “hand” turkeys with finger paints and ironed dried leaves between sheets of waxed paper. Even then I understood the power of tradition and if you want to be happy you ought not mess with tradition, so be sure to put olives on your fingers and eat Aunt Mae’s green bean casserole.

    (Now I must go to the attic and find my Thanksgiving Pilgrim hat.)

    Thumb up +3

     
  15. tucsondon

    November 21st, 2012

    Obama-Soup

    Bring large pot of water to full boil. Add twelve smooth, medium (baseball sized) stones to boiling water. Cook at rolling boil for 10-15 minutes. Salt and pepper to taste.

    MMMMMM-MMMMMMMMMMMMMM!

    Thumb up +4

     
  16. Serious Putty

    November 21st, 2012

    Camping Martini:

    Bottle of Vodka (in ice chest with slushy ice)
    Pour Vodka into an enamelware coffee mug
    Drop in a coctail onion or an olive
    Aaah!

    Repeat as necessary

    Thumb up +2

     
  17. Stirrin the B.S.

    November 21st, 2012

    @Tucsondon – that’s what my avatar started out to be – Stirrin the Barack Stew. :)

    Thumb up +2

     
  18. RANDO

    November 21st, 2012

    I find grey poupon to be an acceptable substitute for horseradish sauce on Prime Rib.
    Give it a try.

    Thumb up +2

     
  19. Carlos The Jackal

    November 21st, 2012

    AbigailAdams,
    “Olives on your fingers”
    Thanks, I had forgotten that.

    Thumb up +2

     
  20. RANDO

    November 21st, 2012

    Overheard at the First Thanksgiving supper:

    “Hey, this turkey tastes funny. What did you stuff it with?”

    “Stuff it? I didn’t stuff it! It wasn’t hollow!”

    Happy Thanksgiving everybody!

    Thumb up +2

     
  21. Hawaiian

    November 21st, 2012

    No deep frying for me….I’ve seen way too many of those boiling oil explosion vids on youtube.

    About to throw my bird in some brine….thyme, rosemary, lemon. I’m hooked, I’ll never cook a bird without brining first. Plenty of Jagermeister and assorted other spirits to brine myself from the inside whilst I cook tomorrow.

    Thumb up +3

     
  22. Salve

    November 21st, 2012

    Greetings!

    Here’s a recipe for everyone.

    http://www.colony14.net/sitebuildercontent/sitebuilderfiles/givethanks.pdf

    Salve

    Thumb up +3

     
  23. MemphisRebel

    November 21st, 2012

    Here is one from a cookbook that I have been making for 5 or 6 years now and the dish usually comes back home empty.

    Emeril Lagasse’s Baked Oyster Dressing

    Ingredients:
    2 teaspoons unsalted butter
    1 pint shucked oysters and their liquor
    2 tablespoons vegetable oil
    2 cups chopped yellow onions
    1 cup chopped green bell peppers
    1 cup chopped celery
    1 1/2 teaspoons salt
    1/2 teaspoon cayenne
    3 bay leaves
    1 tablespoon minced garlic
    1/4 cup finely chopped parsley
    1 cup water
    1/4 cup chopped green onions
    4 cups 1-inch cubes French bread or homemade-style white bread
    1/3 cup freshly grated Parmesan

    Directions:
    Preheat oven to 375 degrees F. Butter a 9 by 11-inch baking pan with the butter and set aside.
    Drain the oysters, reserving the oyster liquor. Set aside.

    Heat the oil in a skillet over medium-high heat.
    Add the onions, bell peppers, celery, salt, and cayenne and sauté for 5 minutes, or until soft.
    Add the bay leaves, garlic, and parsley, and sauté for 1 minute.
    Add the water and cook for 2 to 3 minutes, stirring constantly.
    Add the green onions, oyster liquor, and the bread cubes. Stir to mix well, and remove from the heat.

    In a large mixing bowl, combine the bread and vegetable mixture with the oysters and cheese. Stir with a wooden spoon to mix thoroughly. Pour the mixture into the prepared baking pan and bake for 1 hour, or until bubbly and golden brown.
    Remove the bay leaves before serving.

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  24. Four .45's

    November 21st, 2012

    Dont forget the spinach dip!
    http://www.fritolay.com/our-snacks/tostitos-creamy-spinach-dip.html
    This is good stuff.

    Thumb up +1

     
  25. Anne

    November 21st, 2012

    Serious Eat’n – Grammy’s Turkey Stuffing

    Ingreadients that you will need

    four 10-oz. cans of Campbell’s chicken broth
    1 cup finely chopped onion
    1 teaspoon finely chopped garlic
    1/2 teaspoon salt (1/2 tsp. black peper optional)
    1 4-oz. stick of frozen butter
    1 14-oz. package of Pepperidge Farm Stuffing, either Herb Seasoned or Corn Bread
    1 12-oz. package of Johnsonville sausage links

    1.) Broil sausages just until they are a light brown on all sides. Allow to cool for 30 or 40 minutes. Cut each sausage into 4 equal parts.

    2.) In a 4 quart sause pan or pot, thoroughly blend chicken broth, onion, garlic and salt. Slowly bring to a boil with medium heat. Lower heat. Add stick of butter. Allow to simmer on low heat for 15 or 20 minutes.

    3.) Add cut up sausages and Pepperidge Farm Stuffing. Mix thoroughly with large wood or plastic spoon.

    4.) Remove neck and gizzard from turkey’s chest cavity. Firmly pack stuffing mix into chest cavity, the firmer the better. Roast with normal roasting instructions. Stuffing will be very hot. So scoop it out carefully.

    Optional: When adding the sausages and stuffing to the broth, some people add raisins and either diced apples or chunky apple sauce, also. But if you’re going to do that, you might as well soak your cut up sausages in a big container of maple syrup over night, also, also, and then drain them before adding them to the broth and stuffing.

    BTW, you can prepare this stuffing anytime on top of your stove. You don’t necessarily have to roast it inside a turkey. Our family likes it with hamm and with pot roast, too.

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  26. Anne

    November 21st, 2012

    And besides enjoying it with hamm, we enjoy it with ham, also.

    Thumb up +1

     
  27. Anne

    November 21st, 2012

    And oh yeah, eat a lot all day and have an enjoyable Thanksgiving.

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  28. micronay

    November 21st, 2012

    Holiday Butter Balls

    Ingredients: 1 pound butter

    Recipe: Remove butter from refrigerator and loow to warm slightly. Cut sticks of butter into 1 T size slices. Form each slice into a ball with your hands. Serve and enjoy!

    Thumb up +1

     
  29. The Doktor

    November 21st, 2012

    Deviled Eggs

    12 Eggs
    1/2 Cup Miracle Whip
    2 tsp Prepared Mustard
    1 tsp Vinegar
    1/2 tsp Salt
    1/2 tsp Powdered Mustard
    2 tsp Chili Powder (3 tsp if you like it spicy)
    1 Tbsp Worcester Sauce (optional but very tasty)
    Paprika (to be sprinkled on later)

    Place 1 Dozen eggs in a large, deep pan and cover eggs, an inch over the eggs, with COLD water.

    Bring the eggs to a simmer on a medium-high heat. Once the water starts to simmer start the timer and simmer the eggs for 25 minutes.

    When the eggs are done place pan in the sink and run COLD water over them for 5 minutes to cool the eggs.

    Carefully take the shells off of the eggs, rinsing them in the pan of cold water to make sure the shell pieces are cleaned off. Place them on a couple of paper towels to drain the water off of the eggs.

    After shelling all of the eggs, cut them in half, long way, and put the yolks in a small (8 cups) mixing bowl. Place the egg-halves in shallow pan or large serving plate.

    Mash the egg yolks with a fork to a very fine consistency. Add all of the ingredients (except Paprika) into the yolks and mix with the fork until very creamy.

    Use spoons to place the yolk mixture into the egg halves.

    Once all the eggs are filled sprinkle with the Paprika!

    Thumb up +1

     
  30. micronay

    November 21st, 2012

    Holiday Butter Balls (addendum)

    Change loow to allow.

    Recipe from Paula Deen’s Holiday Butter Cookbook.

    Thumb up +1

     
  31. General Ripper

    November 21st, 2012

    It’s a Fishin’ Tradition among the men in my family to go fishing on Thanksgiving morning.

    Then we come home a little after noon for family, food and football.

    Genl Ripper

    Thumb up +2

     
  32. Chip Kale

    November 21st, 2012

    @ Abbie: I’ve been doing that olives on the fingers thing for well over 50 years.
    ah, the classics.

    Drives my nieces/nephews nuts, but I bet they show it to their kids!

    Thumb up +3