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["Jeanne Driese" <jeanne13 AT hughes.net>]

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.
Jeanne
Tnhillwoman
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.



From: EarthNSky 
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 
neckmeat...

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 
holiday season.

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 
> bread.
>
> 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 
> restaurants.
>
> 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?
>
> Lynda
>
> 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
> rack.
> 3.  In a large bowl, beat the cheeses, sugar, cornstarch, orange juice 
> and
> 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 
> over
> top.
> 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 
> and
> 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 
> loosen;
> 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...
>> Recipes???
>
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-- 
EarthNSky Farm 34.498N 85.076W
SISU! (Finnish--There is no single word in English that encompasses
all that sisu means, but it combines the following ideas: guts, pep,
determination, stubbornness, perseverance, hardiness, stamina, go, do,
nerve, spunk, pluck, and grit.  It's like "Just Do It!"&  "Go for It!")


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