[Homestead] What is your family's signature Thanksgiving recipe?
jeanne13 at hughes.net
Tue Nov 23 19:03:40 EST 2010
That is ok....We always add celery and we mean all that stuff too when we say giblets. We also use Pepperidge Farm cubes too.
Zone 6 NE TN
Peace doesn't require two people; it requires
only one. It has to be you. The problem
begins and ends there.
Sent: Tuesday, November 23, 2010 6:36 PM
To: homestead at lists.ibiblio.org
Subject: Re: [Homestead] What is your family's signature Thanksgiving recipe?
Dammit, I knew I was leaving out an ingredient...we also add celery to
the dressing..about 4 stalks..
And just for clarity, by giblets, I mean liver, gizzard, heart, and
Yeah, we do both sauces, too. I like whole berry, most of the family
likes jellied sauce. We are also having a fruit salad this year,
similar to yours but with sour cream.
As for pies, we will have both blueberry and pecan. He aren't much for
pumpkin or sweet potato...odd, I know.
Of course, I am only feeding 7.. my son still not home for yet another
I'd eat at your house any day Lynda..is K gonna make it home?
On 11/23/2010 5:57 PM, Lynda wrote:
> We roast one turkey and smoke a second turkey. I make Gramma's
> stuffing/dressing (I do both since a bird doesn't hold enough) which
> is seasoned bread cubes, broth (neck, wing tips, giblets), real
> butter, sauted onions, celery and apples plus the liver and heart
> chopped up.
> For the rest of the dinner, we have both cranberry jelly/sauce and
> whole berry sauce. Fruit salad (fruit cocktail, chopped Granny Smith
> apples, sliced bananas, orange wedges, chopped walnuts, whipped
> cream), variety of veggies (peas, corn, bacon/onion/Brussel sprouts),
> mashed potatoes, gravy. Sometimes candied yams. Homemade rolls and
> And, the next day it is hot sandwiches with sourdough bread (remember,
> I'm a San Francisco kinda kid <g>), stuffing and gravy. DH also likes
> his turkey, stuffing and cranberry sauce sandwiches, which, btw, he's
> been having since the 50s, long before they became an in thing at some
> I am going to make cheesecakes this year instead of pies. I'm pied
> out and for some reason my "famous blue ribbon" (my b-i-l's name for
> it) pie crust doesn't seem to do as well up here as it did down at sea
> level. I'm going for one a week in December. My lemon because
> everyone wants it. A pumpkin since that would seem to be
> appropriate. An apple pie because it is an idea that's been running
> around in my brain. And this recipe (scroll down) I found that sounds
> like a great Christmas cheesecake.
> What is everyone else baking for the holidays?
> Cranberry Orange Cheesecake
> 1 cup finely chopped pecans
> 2/3 cup chocolate wafer crumbs
> 1/4 cup butter, melted
> 3 tablespoons brown sugar
> 2 packages (8 oz each) cream cheese, softened
> 2 cartons (8 oz each) Mascarpone cheese
> 1-1/4 cups sugar
> 2 tablespoons cornstarch
> 2 teaspoons orange juice*
> 1 teaspoon orange extract
> 4 eggs, lightly beaten
> 3/4 cup whole-berry cranberry sauce
> 1/4 cup dried cranberries
> 1 tablespoon water
> 1/4 cup chocolate ice cream topping, warmed
> 1. Place a greased 9" springform pan on a double thickness of heavy duty
> foil, securely wrap around pan.
> 2. Combine the pecans, wfer crumbs, butter and brown sugar. Press
> onto the bottom and up 1" of the sides of the prepared pan. Place on
> a baking sheet.
> Bake at 325F for 8-10 minutes or until lightly browned. Cool on a wire
> 3. In a large bowl, beat the cheeses, sugar, cornstarch, orange juice
> extract until smooth. Add eggs, beat on low speed just until cimbined.
> Pour half of the batter over crust.
> 4. Place the cranberry sauce, branberries and water in a food processor;
> cover and process until blended. Sppon over batter (you can cut through
> with a knife if you want a swirl). Carefully spread remaining batter
> 5. Place springform pan in a large baking pan, add 1 inch of hot
> water to
> large pan. Bake at 325F for 60-70 minutes or until center is just set
> top appears dull.
> 6, Remove pan from water bath (CAREFULLY!). Cool on a wire rack for
> 10 minutes. Carefully run a thin bladed knife around edge of pan to
> cool 1 hour longer. Refrigerate overnight. Just before serving, drizzle
> with chocolate topping.
> *We like a real orangy taste, so I'm going to defrost some frozen
> orange juice
> concentrate and use 2 teaspoons of that (NOT diluted with water)
> instead of
> the juice.
> ----- Original Message ----- From: "EarthNSky" <erthnsky at gmail.com>
>> I guess I'd have to say that ours is sausage dressing, made with herb
>> seasoned croutons, hot pork sausage, mushrooms, butter, broth, and
>> maybe water chestnuts...
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