Blegging a Dish to Thanksgiving Dinner

So I'm going to Thanksgiving dinner at a friend's parent's house this year, same as last year. They always say don't worry about bringing something, but that's silly. My folks always taught me to bring the drinks if you get invited to dinner at someone's house, so I bought the wine already. But I'm thinking of bringing a veggie, a bread, or a desert dish, too.

Recipe suggestions would be appreciated. Nothing from Ace's new favorite cookbook, please, IYKWIMAITTYD.

Think of your favorite side dish at Thanksgiving Dinner.

I mugged the Anchoress and stole this idea. She's looking for a veggie recipe.

Also, this is most definitely an opportunity to flame your fellow commenters for having such poor taste as to actually consume the three-bean salad.

Posted by: Gabriel Malor at 09:15 PM


1 I'm not reading any more recipes on this site after the last foray!

Posted by: lorien1973 at November 25, 2008 09:18 PM (ddGv/)

2 Green Bean Casserole, wit' cream 'o mushroom soup, pimientos and french fried onions.

A crappy pantry dish, but people lap it up every year...

Posted by: mikey at November 25, 2008 09:18 PM (VVqWx)

3 You can never go wrong with a big dish of rice-a-roni. It's like the dial tone of foods, carries everything.

And a Thanksgiving challenge to you morons:

send me your Thanksgiving turkey-eatin' pictures at

I'm setting up a site showing how we'd rather eat turkey with Sarah than crap from Obama...

Posted by: richard mcenroe at November 25, 2008 09:19 PM (yIy7z)

4 Oh, how about a cake with Obama's mug on it. Make the icing one half black and the other half white like that sorry-ass Star Trek episode.

Posted by: mikey at November 25, 2008 09:20 PM (VVqWx)

5 Pumpkin/Cheesecake dip:

8 oz. cream cheese, room temperature
1 cup canned pumpkin
1/2 cup (packed) light brown sugar
1 1/2 tablespoons orange juice
2 tsp. cinnamon
2 tsp. cloves
(I just use 4 tsp. pumpkin pie spice)

Throw it all together and spend the next 20 minutes building up your biceps as you stir. Wimpy people might seriously consider using a mixer.

Go to Cost Plus/ World Market and buy a package of really thin gingersnaps (they're in a red tin, probably near the checkstands) for dipping.

I have served this the last couple of holidays, and I have to make a double or triple batch, so there's enough to send home with people. Nobody bothers with the pumpkin pie anymore...

Posted by: AngelEm at November 25, 2008 09:23 PM (EyKhI)

6 Broccoli casserole -- consumed in vast quantities at every holiday meal.

2 pkgs frozen chopped broccoli
2 eggs, beaten slightly
1 cup mayonnaise
1 can cream of mushroom soup
2-4 Tbsp. grated onion
1 cup grated sharp cheddar
salt and pepper to taste
Ritz cracker crumbs

Cook broccoli for 5 min. according to package directions; cool and drain. Combine broccoli, eggs, mayo, soup, onions, 3/4 cup cheese, salt, and pepper. Place in greased casserole, sprinkle with cracker crumbs and top with remaining cheese. Bake 30-45 min. at 350'.

Posted by: Kerry at November 25, 2008 09:24 PM (IrrtG)

7 My thanksgiving dinner is all ready to go- frozen pizza and fritos. I'm holding off on the Egg McMagnum for now. It's a good thing I don't drink.

Posted by: Jones at November 25, 2008 09:25 PM (KOkrW)

8 Instapundit linked to some recipes, including this one. Great idea for a cook book.
No, really. Not scary.

Posted by: MamaAJ at November 25, 2008 09:25 PM (X6Zdh)

9 I have a very easy apple/peach/cherry cobbler recipe that I'd be happy to share if you like that kind of thing.
Even better, you can freeze the remaining crumble for future use.

Posted by: jmflynny at November 25, 2008 09:26 PM (UCHG5)

10 #6
that's not a casserole recipe. That's a recipe to have a room full of people busting ass.

Posted by: Jones at November 25, 2008 09:27 PM (KOkrW)

11 Go simple: steamed green beans with butter and sliced almonds. Tasty, healthy (mostly, you can skip the butter if you are fat concious), and the almonds add a nice texture.

Posted by: steve at November 25, 2008 09:27 PM (0QaNZ)

12 Wow. Six comments in and I'm already salivating. I'm going to have to ask for food advice more often.

Posted by: Gabriel Malor at November 25, 2008 09:28 PM (rWvvO)

13 Hops surprise:
Go to the local grocery store, grab an empty 6 pack carrier, fill with different beers. Chill, enjoy, repeat. My favorite dish.

Posted by: mrcaniac at November 25, 2008 09:30 PM (Rbulg)

14 Megyn Kelly Casserole
Ah fuck the casserole, just eat the whole thing for dessert.

Posted by: Fish at November 25, 2008 09:31 PM (6Rihj)

15 Make mashed potatoes
buy some packaged ones (or godforbid make them) and then take six cloves of garlic and put it in 1/2 of a cup of half and half on the stove, after they marry well pour them onto hte mashed potatoes and then add a cup or two of parmesean cheese.

Mix and serve with mints for later

Posted by: Defector at November 25, 2008 09:33 PM (ppm2I)

16 How about buying...a fancy chocolate cheesecake for those who don't like pumpkin pie?

Posted by: shibumi at November 25, 2008 09:35 PM (tZB/c)

17 Well, since I go to my cousin's house and he's a liquor salesman, booze is never necessary.

My wife always has me make the creamed onions to bring along. Google it for recipes. Pretty simple. Failing that, some nice jumbo shrimp cocktail can't go wrong as an appetizer.

Oh, and since it's Thanksgiving, here's a pre-emptive Cowboys suck!

Posted by: JWF at November 25, 2008 09:35 PM (29kbu)

18 Amen on the Cowboy suckage.

Posted by: Jones at November 25, 2008 09:37 PM (KOkrW)

19 One of my family's favorites... Sweet potato casserole. Combine with Turkey and all the fixins and your body will definitely go in to a sleep/blood sugar induced rigor five minutes into the first football game.
INGREDIENTS:2 eggs1 cup granulated sugar3/4 cup butter, softened1/2 cup milk1 teaspoon vanilla3 cups cooked mashed sweet potatoes.Topping1/2 cup brown sugar1/3 cup flour2 tablespoons butter, softened1/2 cup chopped pecans
PREPARATION:Beat eggs, granulated sugar, and 3/4 cup butter. Add milk and vanilla. Combine with the mashed sweet potatoes; spoon into a greased 2-quart casserole. Combine brown sugar, flour, 2 tablespoons softened butter, and pecans, mixing until crumbly; sprinkle over sweet potatoes. Bake at 350 for 45 minutes.Serves 6.

Posted by: TBRSteve at November 25, 2008 09:43 PM (nsah8)

20 There is always homemade fresh baked bread but for simpler I have a very easy cobbler recipe that even a non-cook can pull off with ease. I will be happy to give it to anyone but you better contact me tonight or tomorrow before 2 pm pac. My email is in my profile at my site, just click my name just put cobbler recipe on the subject line.

Posted by: goat at November 25, 2008 09:48 PM (z+6oJ)

21 During my Lexington, KY years (1995-1999), I cooked Thankgiving Dinner a time or two.
One of the dishes I prepared that received rave reviews?
Okra, corn, and tomatoes. Salt and pepper to taste.
It's just that easy.

Posted by: Christopher Calandro at November 25, 2008 09:48 PM (wZWyF)

22 What about an appetizer platter for noshing while waiting for the main attraction? An assortment of cheeses and crackers, cauliflower and curry dip, snipped grape bunches and cold sliced melon wrapped in prosciutto. It's low-prep, looks snazzy, & you can leave the cheese board/serving platter(s) as a hostess gift. People can snack on something truly appetizing (and more appealing than the usual football fare) without blowing their appetites on junk, & you won't show up the hostess's hard work at the main table.

Posted by: Cinna at November 25, 2008 09:49 PM (pJUXW)

23 I was also going to suggest fresh cranberry sauce - it's easy and so much better than the canned stuff. I put some cloves, orange zest, a little Grand Marnier in it and my secret ingredient is just a tiny dash of cayenne - it just gives it warm glow.

Artichoke dip - a pint size jar of real mayo - a 'soup' size can of artichokes, a big handful of Parmesan cheese, Lemon juice (maybe 1 to 2 T), salt and pepper to taste. Serve with crackers, or get fancy buy a loaf of sourdough bread hollow it out. Warm the dip in the microwave and put it in the sourdough bowl to serve.

I'm making tart sized bacon bowls and stuffing them with bite sized avocodo, onion and tomato.

If you're handy in the kitchen at all (they aren't hard but do take a little time) make small creme puffs and bring along a pumpkin mousse (cool whip and canned pumpkin plus pumpkin pie spice) to stuff them. Or get fancy and do chocolate dough for chocolate and pumpkin puffs.

Braised cabbage and carrots with a bit of bacon in it.

I Love Thanksgiving!

Posted by: anne at November 25, 2008 09:49 PM (uJBct)

24 Artichoke casserole (like artichoke balls but without all the bullshit rolling)
2 cans marinated quartered artichoke hearts or marinated pieces, drained
2 eggs
1/4 c olive oil (good olive oil)
1 c grated pecorino romano cheese
Italian style bread crumbs
Use a stand mixer on slow to mash up the hearts, or mash well with a potato masher. Beat two eggs and add the eggs and olive oil to the hearts. Add 1/2 c of the cheese and continue mixing until combined. Add breadcrumbs (I never measure) until the mixture is mushy-firm but not dry. If you make it too dry, just add more oil. Scoop mixture into a pie pan, sprinkle the rest of the cheese over the top and bake for 20-25 minutes at 350.
This is pretty foolproof. If it's too moist, you add more crumbs, too dry, add more oil. Like more cheese? Add more. Garlic? Throw some minced garlic in, too. Everyone LOVES this; there is never any left over. I made this up one year because I got tired of rolling artichoke balls.
I do an awesome baked mac, too, really creamy and cheesy, if anyone wants that.
I'm the dessert person; I do cookies and candies and cakes and pies. This year's cake is a four-layer almond cake made with marzipan and raspberry filling. Whipped frosting, almond flavored of course, and I was thinking about rolling out marzipan and cutting out leaves to make a nice design on top. We need pralines, and probably an apple pie made with honeycrisp apples.

Posted by: LickyLicky at November 25, 2008 09:50 PM (9b77A)

25 The wife makes a leg-tingling stuffing with Jimmy Dean sausages. It's the fucking jam.
But I don't know the recipe.
As far as I can tell, sausage is an awesome substitute for bacon. Although, now that I think about it, maybe this year wecould use bacon instead of..../BUNK.

Posted by: shank at November 25, 2008 09:50 PM (HfjkQ)

26 Of course, if you really wanted to make a statement with the ladies, maybe get some Thanksgiving tail - you could spice the stuffing up with a little hobo. I mean, hobo is best fresh killed, because you can still get the subtle flavor of valu-rite vodka in the tenderest cuts. Mmm-mm. Gourmet is the shit, son.

Posted by: shank at November 25, 2008 09:53 PM (HfjkQ)

27 Fried okra. You can google for simple recipies.

Posted by: Shannon at November 25, 2008 09:55 PM (q0Z3p)

28 Here is one.
Baby carrots (steamed The day before)
1 can of Cream of Celery soup
1 tsp of back pepper
1/2 can milk
1 can French fried Onions
Steam Baby carrots(Firm). I do do this the day before and store. Heat soup, pepper and milk. Pour over carrots add 2/3 can of French fried Onion and mix. Bake at 350 for15 min. Top with the rest of the French fried Onions and bake for 5 min.

Posted by: sut at November 25, 2008 09:55 PM (axvPn)

29 Well, you could do what I do... cornbread. The Fannie Farmer Cookbook has the best recipe for that (from what I've seen).

Sift together (or just mix, like I'm sifting anything).
3/4 cup corn meal
1 cup flour
1/3 cup sugar
3/4 teaspoon salt
3 teaspoon baking powder (half if you've got double action of course)

mix in:
1 cup milk
1 egg
2 tablespoons shortening (I use butter as I never buy/have shortening)
A mixer is handy for that, but not absolutely necessary.

Butter an 8 X 8 pan (yes, butter flavored Pam can work instead), add mix, cook at 425 for 20 minutes. I usually make a double batch and cook both at once, if your oven is iffy, keep an eye on it.

And be sure whether you have "double action" baking powder or not. That's the only thing I messed up the first time I tried this.

Posted by: Gekkobear at November 25, 2008 09:56 PM (td8rd)

30 "I'm making tart sized bacon bowls and stuffing them with bite sized avocodo, onion and tomato."

Oh my... that sounds perfect.

Posted by: AngelEm at November 25, 2008 09:57 PM (EyKhI)

31 We have this every Thanksgiving dinner.
Spinach Marguerite
Bring 1/2 cup water to a boil in a medium saucepan. Add 20 ounces of frozen chopped spinach and cook until tender. Drain, reserving 1/2 cup of the liquid.
Melt 4 tablespoons (1/2 stick) of butter in a saucepan over low heat. Add 2 tablespoons finely chopped onion, 2 cloves of pressed garlic,1 tablespoon of finely-chopped celery, 1 teaspoon of Worcestershire sauce,1/2 teaspoon of black pepper, and cayenne pepper to taste. Simmer until vegetables are tender.
Blend 2 tablespoons of flour into the vegetable-butter mixture. When sauce is smooth, pour in 1/2 cup evaporated milk and 1/2 cup reserved liquid from the spinach. Stir until smooth and thick. Add 8 ounces of Mexican Velveeta cheese and stir until cheese is melted. Fold spinach into cheese sauce and pour the mixture into a buttered 1 1/2-quart casserole. Top with cracker crumbs, paprika, and sliced toasted almonds. Bake at 350 degrees until hot and bubbling. Serves 6.

Posted by: ladylawyer at November 25, 2008 09:58 PM (lXdU5)

32 Whatever you make, buy some fresh parsley and put a few sprigs on your finished product. That'll make people think you know what you're doing.

Posted by: Kevin at November 25, 2008 09:58 PM (KO6dP)

33 Whole Roasted and PeeledGreen Chiles
Garlic Salt
Sour Cream
Grated Cheddar

Layer in casserole dish in order of appearance, 4 layers deep. Bake 350 for 20 Mins.

Posted by: billfrank at November 25, 2008 10:00 PM (YuRIT)

34 Make cranberry sauce with fresh cranberries; the recipe calls for 1 cup water and 1 cup sugar, but instead of water, I use 1 cup orange juice. Rave reviews all around.

Posted by: OregonMuse at November 25, 2008 10:03 PM (bMJ2V)

35 35--

My grandmother makes cranberry "salad" (as she calls it) basically like that, only she puts some chopped pecans in. I don't do cranberry stuff, but other people seem to like it a lot.

Posted by: AngelEm at November 25, 2008 10:04 PM (EyKhI)

36 Here's a dessert. It may be too "southern" for you, I don't know.
Pound Cake
Beat one pound (4 sticks) unsalted butter, at room temperature, with an electric mixer until butter. Gradually add 3 cups granulated sugar, beating constantly. Add 6 eggs, 1 at a time, beating well after each addition. Add 4 cups of flour and 3/4 cup of milk, alternately, beginning and ending with flour. Stir in 3 teaspoons of vanilla extract. Pour batter into greased and floured 10-inch tube pan (or Wilton long loaf pan) and bake at 300 degrees for one hour and 40 minutes.

Posted by: ladylawyer at November 25, 2008 10:06 PM (lXdU5)

37 Nothing at all wrong with bringing one of them shrimp cocktail rings from the grocery store, just make sure it's thawed though. Them things are usually frozen solid.

One recipe that everyone loves is candied carrots.

Cook up a bag of baby carrots, put in a casserole dish, cover with a dollop of real butter, about a half cup of maple syrup, and then sprinkle with dried parsley flakes.

You can keep in warm in the oven, but it's a quick and easy side dish.

Posted by: Hurricane Mikey at November 25, 2008 10:07 PM (OmIEH)

38 AngelEm

That's the link to 'bacon bowls' (I hope - never used tinyurl before) if you're so inclined

Posted by: anne at November 25, 2008 10:08 PM (uJBct)

39 Derby Pie 'nuff said.
Preheat oven to 325degrees

1/2cup flour
1cup sugar
1 stick butter melted and cooled
2 eggs slightly beaten
1 tea vanilla
1Tablespoon Bourbon orange juice
1 cup choc chips
1 cup pecan pieces

Mix sugar and flour together...
Add melted cooled butter and slightly beaten eggs
Blend until just combined ( do not over mix)
Add bourbon (orange juice) and vanilla
Blend until moist
Add choc chpis and pecans
Pour into a 9" pie shell ( I use a deep dish)
Bake for 60 min
Serve warm with sweetened whipped crean or vanilla ice cream

Posted by: SalvucciFumbles at November 25, 2008 10:09 PM (UBX7i)

40 BBQ ribs with whipped cream and bacon bit sprinkles makes a great dessert and will make you the hit at any party

Posted by: oLD gUY at November 25, 2008 10:15 PM (2+hEf)

41 Anne, the woman who came up with the bacon cup is freakin' brilliant. Thanks so much for sharing!

Posted by: AngelEm at November 25, 2008 10:16 PM (EyKhI)

42 Can O'Vienna sausages and a box of frilly toothpicks.
-Open can at room temperature.
-Arrange weenies arouns classy square plate.
-Stab each weenie gently with picks.
Impress your host!

Posted by: Mr. Pissed at November 25, 2008 10:34 PM (X7Ey1)

43 Try this, corn casserole

1 Stick of Butter,1 can Cream Corn, Chopped white Onion,Small Sour Cream, 2 cans of Cut Corn, Drained, (Frozen cut corn also works),Half cup of Sugar, 1 Pkg dry Cornbread,salt/pepper to taste Saute onion in butter; mix with other ingredients inbaking dish and bake at 350 degrees until cornbread is firm and brown. Add grated cheddar to top ifdesired.(dave note... cheddar is definitely desired)

Posted by: Dave in Texas at November 25, 2008 10:34 PM (eiOZw)

44 Meth, Gabe...bring meth. Or barring that (since you're getting all the major attorney bucks these days), spring for the cocaine. Everyone loves McRibs, so maybe you could pick some up on the way. Put a really big toothpick in them (or a piece of 1 x 1 trim) and call them appetizers.
Or just bring along the standard mashed potatoes I usually do.
INGREDIENTS: (amounts vary per the number of guests - below will serve about 4 people so adjust as's not precise)
- Red potatoes (aboutone pound)- Yukon Gold Potatoes (about one pound)- Sea salt- 1/3 cup of sweet cream butter +/- , softened (do not use margarine)- Sour cream- Half and Half creamer
-3 or 4finely minced green onions (just the green parts)- Bacon bits, but go easy on them or put them on the side.
- Prepare a large, covered potof boiling water, enough to fully cover tho potatoes. As the water begins to boil, add about 1 teaspoon of sea salt.- While your pot of water is heating up (or before), peel the potatoes and dice them into roughly 1 inch cubes. It's ok to leave a little skin on them, but make sure you wash them thouroughly prior to peeling.
- Bring the water to a rolling boil, then add the diced potatoes.- Turn down the burner to "medium" so you have a "gentle" boil, then cover the pot.- Go look at porn and/or legal briefs for about 20 minutes.- Return to the pot and fish out one of your potato cubes. Put it on a paper plate and, if it is soft enough to be mashed under a fork, turn the burner off. If not, let the taters go for a few more minutes.- Drain the pot of water.- Now take a potato masher and, well, mash the things. Do not, under any circumstances, use a blender or mixer.- Now go get a big spoon or even a whisk.- Add the softened butter and work it in.- Then add a couple of dollops of sour cream along with the half and half. Keep stirring it all around until it becomes fluffy.- Careful not to add too much liquid to the're not trying to create potato soup here.- Add in optional items like chives, green onions or bacon bits.
- Your potatoes are complete and of the right consistency when you can vertically stick a fork into them and it doesn't fall over.
As for the gravy, you're on your own here pal. Too many choices to work with.
Whoever put up the pumpkin pie cheesecake recipe above: kudos! Easy to make and damn tasty. Canned pumpkin usually has the recipe right on the label around this time of year.

Posted by: genghis at November 25, 2008 10:43 PM (1XErj)

45 Kimche. It'll clear the joint out and you'll have everything to yourself.

Posted by: Purple Avenger at November 25, 2008 10:50 PM (vIdk6)

46 Baked Macaroni and Cheese

3 tbsp butter
3 tbsp flour
1 1/2 cup milk
1 1/2 cup shredded cheddar cheese
6-8 slices cheddar cheese (deli-slices)
1 1/2 cup macaroni noodles

Cook noodles as directed on the package and drain. In a saucepan over medium heat, melt butter then stir in the flour. Cook for about 2 minutes then add the milk. Make sure you stir this in good. Cook until the milk starts to thicken, then add in the shredded cheese and stir until it's all melted together. Add salt and pepper to taste and then combine this with the cooked noodles.

Pour into an 8x8 baking dish and bake for 20 minutes at 350 degrees F. Remove from oven then top with the cheese slices, making sure to cover the whole casserole. Bake another 10 minutes or until the cheese on top is melted and bubbly.

Posted by: Mandy P. at November 25, 2008 10:53 PM (MK6Kx)

47 Velveeta Cheese Log. My hubby is not allowed to attend any pary without "his" famous snack. Nice to have a snack to munch while watching football waiting on the turkey. This link is pretty close to what my hubby does, sans the black olives; and he just uses the regular old Velveeta. Make two at a time; take one, then store the other -tightly wrapped- in the freezer for when you need something in a pinch to thaw and go. Serve with you favorite crackers. Yum!

Posted by: C In Az at November 25, 2008 10:56 PM (qIOmI)

48 Butternut Squash Casserole

2 cups mashed butternut squash (you can get this frozen at the store, just defrost and use)
1/2 cup butter, melted
1/4 cup each regular sugar and packed brown sugar
2 eggs, beaten
1/2 cup milk
1 tsp ground cinnamon
1/2 tsp ground nutmeg

1 cup crushed corn flakes
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/4 cup butter

In a large bowl, mix the first 8 ingredients well. Pour into a 1 1/2 quart baking dish and bake uncovered at 375 for 20 minutes.

Combine topping ingredients and sprinkle over the casserole once the 20 minutes is up. Bake 5-10 minutes longer or until the topping is slightly browned.

Posted by: Mandy P. at November 25, 2008 10:56 PM (MK6Kx)

49 Sausage Roll

1 lb ground sausage
1 onion, chopped
1 package refrigerated crescent rolls
1-2 cups shredded cheddar cheese (use as much as you like)

Brown sausage with onions and drain well. Unroll crescent roll dough and press all seams together to make one big rectangle of dough. Stir cheese into the sausage mixture fill the dough down the middle. Pull the dough up on both sides to fold over and cover the filling. Bake at temp on crescent roll package until dough is golden brown and puffed. Cut loaf-style and serve.

Posted by: Mandy P. at November 25, 2008 11:01 PM (MK6Kx)

50 Pineapple-Orange Cranberry Sauce

1 can (16-oz) whole-berry cranberry sauce
1 can (11-oz) mandarin oranges, well drained
1 can (8-oz) crushed pineapple, well drained
1/4 cup chopped pecans, toasted

To toast the pecans, spread on a baking sheet and bake at 350 until toasted, stirring often. This should take about 6-7 minutes and you will smell them when they're done. Cool the nuts and then combine all ingredients. Refrigerate leftovers.

Posted by: Mandy P. at November 25, 2008 11:04 PM (MK6Kx)

51 I just got my first installment of hope/changiness from The One.

Anyone have a good recipe for Unicorn?

Posted by: krakatoa at November 25, 2008 11:06 PM (YM1XM)

52 Homemade Mac and Cheese

Hard to go wrong with an All American classic

Posted by: adamthemad at November 25, 2008 11:09 PM (aVVGO)

53 Apple Nut-Cake with Rum Sauce
4 cups apples, peeled and chopped
2 cups sugar
2 eggs
1/2 cup vegetable oil
1 tsp almond extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp each salt and ground cinnamon
1/2 cup chopped pecans

1/2 cup butter, cubed
1 cup sugar
2 tbsp all-purpose flour
1/8 tsp salt
1 cup water
2 tsp vanilla extract
1/2 tsp rum or rum extract

In a large bowl, stir the sugar into the apples then let stand for a half hour. In a small bowl, whisk the eggs, oil, and almond extract. Add to the apple mixture and toss to coat. Add the flour, baking powder, salt and cinnamon to the apple mixture and stir until just moistened. Stir in pecans.

Pour into a greased casserole dish, preferably a deep 13x9-inch one, and bake at 350 for 35-40 minutes or until a toothpick stuck in the center comes out clean.

For the sauce, melt the butter in a saucepan the stir in the sugar, flour and salt until smooth. Gradually add the water and bring to a boil. Cook and stir for 2 minutes. Remove from heat then stir in the extracts. With a fork, poke lots of holes in your cake all over, the pour the sauce on top. Cover and let stand overnight so the sauce soaks in.

Posted by: Mandy P. at November 25, 2008 11:10 PM (MK6Kx)

54 Anne: Those bacon cups are SO FREAKING AWESOME--Super.Freakin.Genius! Thanks for sharing that one! I'd hit em with cheesy scrambled eggs tho. Makes me want to whip out my muffin tins and a few pounds of bacon! Sorry OT, sort of.

Posted by: C In Az at November 25, 2008 11:13 PM (qIOmI)

55 Easy Corn Casserole

1 15 oz can corn niblets, drained
1 15 oz can creamed corn, not drained
1 8 oz box Jiffy corn muffin mix
1 8 oz. can sour cream
1/2 stick butter, melted

Mix all ingredients.
Bake at 350 for 45 minutes.
Top with cheddar cheese.
Bake an additional 10 minutes.

Hint: Texture is very creamy, not dry like cornbread. Still, it's really good, and this is ridiculously easy.

Posted by: Cathy (in Chicago) at November 25, 2008 11:19 PM (3xgoE)

56 P.S. Mmmmmm, Derby Pie.

Posted by: Cathy (in Chicago) at November 25, 2008 11:19 PM (3xgoE)

57 We made these oreo truffles last year and this year. They're great: retard easy to make, cheap, and they taste awesome, like something you'd get from a fancy chocolate shop.

Posted by: francis at November 25, 2008 11:20 PM (uxuHj)

58 Yum, more great ideas, thanks Gabriel!

Posted by: The Anchoress at November 25, 2008 11:21 PM (N0hv7)

59 Just take some flour tortillas and smear some refried beans and guac on them and then roll up a piece of donkey dick sausage (grilled goddammit). And then cut into about 1/2 inch pieces and run a tooth pick or something. Given enough alcohol consumption, it makes a decent appetizer or whatever you call that shit that you graze on while you're getting fucked up.

Posted by: pendejo grande at November 25, 2008 11:32 PM (dhj5B)

60 Bring them all, Gabe.

Posted by: eman at November 25, 2008 11:33 PM (PI3vs)

61 Easiest Cheesecake Ever
mix in small bowl: 1/3 C lemon juice sm can condensed sweetened milk
mix in large bowl: 1/2 bar cream cheese (at room temp)then 12 oz whipped cream
pour mixture from small bowl into large bowl and mix together
spoon mixture into 2 graham cracker pie shells and top with cherry pie filling.
Takes about 1 minutes to make.

Posted by: katya at November 25, 2008 11:38 PM (G3frc)

62 Too many recipes with too many steps! Roasted Carrots

Peel carrots-slice carrots into 2 inch by .5 inch segmets-put in bowl pour 2 tablespoons EVOO over mix-add sea salt and fresh ground pepper and dried rosemary. Pour onto foil lined baking sheet. Bake at 400 for 20 minutes Waaalaa!

Posted by: kmiller1k at November 25, 2008 11:39 PM (Lrwp2)

63 Nope, takes about 15 minutes to make.

Posted by: katya at November 25, 2008 11:47 PM (G3frc)

64 Those Oreo truffles are awesome - I made them for the company party this year and was told by three people that I was a temptress. Heh.
This is one of my kids' favorites - Gingered Carrots
Peel and slice 2 lbs. of carrots, cook in boiling salted water until tender (7 minutes for 1/4 inch slices). Drain and keep warm. Combine 2 Tablesp. sugar, 2 teasp. cornstarch, half teasp. salt, and half teasp. ground ginger in small saucepan. Gradually add half cup orange juice, stirring until smooth. Bring to a boil over medium heat, stirring constantly. Once this thickens, remove from heat, add 2 Tablesp. butter. Pour over carrots and mix well.
Happy Thanksgiving, y'all.

Posted by: roamingfirehydrant at November 25, 2008 11:52 PM (X+tXI)

65 About the cheesecake above: Don't use lite ingredients. They make it grainy and icky.

Posted by: katya at November 25, 2008 11:57 PM (G3frc)

66 Silly easy appetizer - make some homemade cranberry sauce, add a little cinnamon and ginger while cooking. Cool slightly and add some chopped pecans. Spread some on top of a wheel of Brie cheese brought to room temperature. Serve with crackers.
Southern corn pudding - mix2 cups whole milk, 1/2 cup melted butter,2 cups thawed frozen corn, 3 eggs, and2 tablespoon sugar. Pour into buttered casserole dish and bake 30-45 minutes. This is so easy and always gets rave reviews.
Holiday cheese ball - mix 2 pacakges softened cream cheese with 1/4 c. drained chopped pineapple, 1 tablespoon grated onion, 1 tablespoon seasoned salt, and 2 tablespoons chopped green or red pepper. Roll into ball and roll in chopped pecans. Serve with crackers.

Posted by: rockmom at November 26, 2008 12:02 AM (JemLx)

67 Check with you hosts. You do not want to bring a side dish your host is already preparing.

Go to a fancy deli and buy a big hunk of pate and some crackers and/or baguettes to smear it on. You can also buy some fancy schmancy stuffed giant olives.

My simple dessert is vanilla ice cream with a shot of chocolate liquor, e.g., Mozart or Godiva, over it.

If you must cook, do a bread pudding with bourbon sauce. There are a million recipes on the internet. Leave out the raisens. They are the devil's fruit.

Posted by: Paid for by the Justice For Kat-Mo Committe at November 26, 2008 12:07 AM (DIMIi)

68 It's thundering and lightening. The poor dog is going nuts. And I will too if I lose my electricity.

Posted by: Paid for by the Justice For Kat-Mo Committe at November 26, 2008 12:09 AM (DIMIi)

69 Check with you hosts. You do not want to bring a side dish your host is already preparing.

Not going to be a problem. They are ethnically Japanese and Chinese. It's an Asian-themed Thanksgiving! Turkey pot-stickers. Rice-based stuffing. Stuff I don't know the name of, but will eat anyways. It's always a blast, but I'm not really worried that I'll inadvertently bring something they've already got.

Posted by: Gabriel Malor at November 26, 2008 12:14 AM (rWvvO)

70 Super Easy Spinach-Artichoke Dip

1 box frozen chopped spinach
1 can artichoke hearts (in water)
1 cup whipped cream cheese
1/2 cup sour cream
1 cup shredded cheddar cheese

Thaw spinach, use paper towel to squeeze out excess moisture. Chop artichoke hearts. Mix all in oven-safe bowl. Salt and pepper to taste. Bake at 325 for 20 mins or until golden brown on top. Serve with bagel chips/bread, etc.

So easy, so tasty, so good. (We'll not think of the calories.)

Posted by: wherestherum at November 26, 2008 12:16 AM (WDuPV)

71 oh good god the bacon cups....and I have four pounds of "rough draft" bacon from Costco in my heart sings with joy and a tingly feeling radiating down my left arm that my doctor says is nothing to worry about

Posted by: Cinna at November 26, 2008 12:16 AM (dDIZf)

72 Asian themed Thanksgiving! Those were the Thanksgivings of my childhood at my grandparents' house with a little Americanized stuff tossed in. We always had prime rib with the turkey. No mashed potatoes, just roasted taters, plus bok choi and rice. And of course, gravy.

All these recipes are making me hungry...

Posted by: wherestherum at November 26, 2008 12:21 AM (WDuPV)

73 Simple pub food that I learned in Germany - people love it, though.
1. Mix oil vinegar like you would for a salad dressing.
2. Dice one good sized onion (Vidalia or other sweet is best)
3. Cube one or two chunks of Farmers Cheese (style, not brand name)
Mix together and refrigerate until chilled.
Serve with cocktail bread ("Hey lady, wanna hear a cock tale?") - black or rye is best.
Just spoon it out of the bowl onto the bread and eat.
If you want to fancy it up, slice the cheese instead of cubing it. Keep the slices fairly thick. Layer the slices along a nice glass serving tray. Use a slotted spoon and put the onions over the cheese. Pour a little of the vinegar/oil over the top. Sprinkle with fennel seeds.

On a purely unrelated note - this dish is excellent to make for a date and is very effective at getting you laid. Remarkably so, in fact.

Posted by: Fa Cube Itches at November 26, 2008 12:26 AM (RWmCt)

74 Or bring "rack of hobo."
Properly seasoned and marinated, it's a wonderful dish and presents quite well on the dining room table. It's important to bring along an acompanying sauce as well. I recommend a light mint sauce with just a hint of garlicthat doesn't overwhelm the succulent flavor.
Fallback position: As I mentioned before, nothing lights up a room more than a bowl full of cocaine. Once you present that, all food tastes perfect and it's very likely you'll score with your hot 2nd cousin sitting across the table from you. You know the one I'm talking first had the hots for her in 5th grade.

Posted by: genghis at November 26, 2008 12:40 AM (1XErj)

75 Winter time needs a hearty soup altough cranberry sauce is good too. (I am famous for following the instructions on the bag--did a two-bag command performance today.)

Tomorrow I'll make potatoe soup--it needs to rest in the refrig a couple of days.

I make it in a five-quart dutch oven.

Peel and slice a large yello onion or two. Into the pot.

Cover with water and start to simmer while you prepare the potatoes.

Peel potatoes and cut into chunks of varying sizes, adding to the pot until the pot is within an inch or two of being full.

Add water to cover the potatoes.

Slice a pound of sliced bacon across the strips, yielding small striplets a half an inch wide.

Fry the bacon over medium heat to (but not past) "crisp".

Using a large serving spoon transfer the cooked bacon and some of the fat to the soup. Save the drippings and add a little more if needed as the potatoes cook to form a gravy.

Add a little salt and white pepper, adjust to taste as it cooks (remember it is easier to add a little that it is to subtract a little.

Don't freak about exact measurements, we are talking artistry here.No idea how to do that?

I scoop up the bacon with a large spoon, taking quite a lot of fat with each scoop. Then I add three or four more scoops, going after some of the "fond" in the fat.

If you don't have white pepper--you should--it is a nice change of pace from black pepper--use black pepper. The soup should have a "bite" but should not trigger fire alarms.

Posted by: Larry Sheldon at November 26, 2008 12:42 AM (OmeRL)

76 Hominy Grits Casserole
2 C hominy grits
6 C Chicken Broth
2 tsp. salt cayenne
12 tbsp. Oleo
4 eggs
2 C grated cheddar cheese
1 C chopped green chilies
Cook grits in chicken broth in sauce pan till thick. Add eggs. Mix. Add butter, cheese and chilies. Bake 30 minutes @ 350F in casserole or 9X13 pan.
Because it's baked it's not "gritty" and even people that don't like grits like this dish. Really great the next day for breakfast with fried ham.

Posted by: MauiOriginal at November 26, 2008 12:51 AM (1V4US)

77 Sausage Stuffing:

Brown 2 pounds of sausage. I recommend getting a couple packs of Johnsonville Italian sausages and skinning them over normal ground breakfast sausage.

Drain the fat when it's browned. Save it for biscuits and gravy for Friday morning ;-)

Add 2 boxes of Stove top Pork stuffing, and follow the directions accordingly.

You can get fancy and make your own stuffing from scratch, but this works great. It is also ready in less than 30 minutes, with minimal dirty dishes ;-)

Posted by: Mike at November 26, 2008 01:13 AM (lqjkH)

78 Just bring themagic ingredient -water! Ordinary water! Yes, ordinary water. Laced with nothing more than a few spoons full of LSD."

Posted by: Professor Hubert J. Farnsworth at November 26, 2008 01:13 AM (RWmCt)

79 Bacon in everything. I usually buy a single pack of bacon and sparsely place chopped bacon in almost everything. Onions sauteed in a little butter with some bacon then dump and simmer green beans on it, asparagus, or cauliflower/broccoli. Boxed stuffing with the usual veggies plus bacon. Sweet corn bread plus bacon. Green salad, yeah you guessed right butter milk bacon dressing! Pretty non complicated. Custard pies for dessert: pumpkin, sweet potato, lemon, lime, cheesecake, so on and so forth (no bacon)...

Thanksgiving is pork preparations for the Christmas ham and Usingers holiday packs. To me this is more of a late fall - early spring thing for me but adding some clean rum to a home made maple bread pudding is a great dessert or lighten up the sweetness and it makes a good breakfast.

Posted by: annoyamouse at November 26, 2008 01:25 AM (wPRKf)

80 Wow. This is a great thread! I never ever follow recipes so I just cook and do it from memory. I learned from watching my grand ma. Every year I make mushrooms and fresh spinach. I make a lot of veggies, I won't bore you with listing them but I never really know whose coming to dinner until they are actually siting there so, if you have a lot of veggies then people always feel like they've stuffed themselves. I always tell everyone coming to not let anyone be alone on
Thanksgiving, to just grab them and bring them to us. Because of this,
I have learned to make way more veggies than anyone else does on Thanksgiving and also, sometimes I get vegetarians, and I want them to
feel like they had thanksgiving too.

We have a "baking frenzy" and I always have fruit for anyone who can't eat sugar and I put out a platter of mixed nuts and figs, and a bowl of tangerines pears apples oranges yellow grapes and red grapes and kiwis and and any other kind of fruit that I have on hand along with celery stalks and fenel and pomegranates. People love to sit there and eat pomegranates. I put this out after dinner and before desert. At desert, along with the usual cakes and pies, I always put out ice cream and all the toppings and hersheys syrup. The adults go nuts for the "make your own sundaes" part of the meal. I always buy several different kinds of ice cream plus your basic vanilla chocolate and strawberry. Every adult has all the cakes and pies and a sundae. Oh and of course fresh whipped cream, and cool whip and ready whip. I think it is such a hit with adults cause they don't treat themselves and making your own sundae is sort of a creative fun thing to do. I always buy the cherries to put on top. I mean grown men compete for whose sunday looks better and tastes better. Last year a banker requested crushed pineapple and I literally took out the blender and crushed it. I love Thanksgiving!

You several years ago someone made a jello mold from a recipe either on the jello site or the ocean spray site. It was a huge hit and we just keep making it. I sure beats the jellied cranberry sauce from the can and the fresh cranberries I made for years.

Hope some of these ideas helped you. We had a dinner guest bring a selction of liquors one year, they were a hit too.

Posted by: minnie at November 26, 2008 01:29 AM (zplc6)

81 Ooh, we are posting on the woven bacon stuff too. Here's something I tried and it worked I used thin sliced and folded it to get a tighter weave. Low temperatures large batches and you are golden, err the bacon is golden.

Posted by: annoyamouse at November 26, 2008 01:41 AM (wPRKf)

82 One easy 'side' is vanilla ice cream.

There's almost always a pie or three, and someone always forgets the ice cream.

Posted by: Al at November 26, 2008 01:44 AM (Lk931)

83 Redneck Mac n Cheese

2 parts cheddar
1 part Jack
shredded (freeze then thaw cheeses to save shredding time: cheese will crumble)
1/2 part feta and/or blue
Parmesan cheese
cooked large shell pasta or other noodle to taste (shape helps capture creamy goodness)
white sauce.

start by sauteing garlic, herbs and spices (lots) in butter to taste, then add flour and milk to make white sauce.... set to side

take large deep pan and place layer of cooked pasta on bottom.
layer cheeses in order/proportion then cover with sauce
repeat until pan is full, then cover last layer of sauce with Parmesan.

place in oven at 350* until top starts to darken and bubbles, remove from oven and serve.

original recipe is for feta only as 3rd cheese. blue lends a nice tang, IMHO. if you have a Trader Joes or equivalent, mixing the various cheddars and using pepper jack, etc, will add to the result, but regular generic cheese will result in good stuff too: the secret is in the sauce.

Posted by: redc1c4 at November 26, 2008 01:52 AM (vLw7K)

84 Favorite side dish: Pear halves filled with cream cheese. believe me, it is fantastic even though it doesn't sound like it. Best of all, takes 5 minutes to make and barely any clean up
1 can pear halves to 3/4 bar of cream cheese. Let cream cheese sit out until slightly softened ( 20 minutes). Mix a small amnount of pear juice to cream cheese and mix til smooth with fork. Dollup cream cheese into each pare half and refrigerate for 15 minutes. It's delicous!

Posted by: this is good at November 26, 2008 01:54 AM (B/Y39)

85 the bacon cup sounds great. How many slices does it take percup to make? I want to try it

Posted by: im hungry at November 26, 2008 02:06 AM (B/Y39)

86 Yes, thanks very much for mentioning the "bacon bowl" thing. I hadn't encountered those before.

Posted by: Dead Career Sketch at November 26, 2008 02:16 AM (JTN0y)

87 Truck Stop Potatoes

2 1/4 lbs small red potatoes, coarsely chopped
1 large onion, chopped
8 oz sour cream
1 cup shredded Monterey Jack cheese
1 cup shredded Sharp Chedder cheese
1/4 cup butter, melted
1/2 tsp salt
1/4 to 1/2 tsp ground red pepper
1 14-1/2oz can diced tomatoes, drained
1/2 cup sour cream (optional)
Chopped fresh tomato,
chopped avocado, and
sliced green onion (optional)

In large covered saucepan, cook potatoes and chopped onion
in small amount of boiling water about 15 min. or until tender; drain.
Stir in 8 oz sour cream, cheeses, melted butter, salt, and red pepper.
Stir in diced tomatoes. Spoon into 2 Qt. baking dish.
Bake at 350 for about 30 min till heated through.
Top with 1/2 cup sour cream, fresh tomato, avocado, and green onion if desired.
Serves 10

Posted by: geoffb at November 26, 2008 02:17 AM (dWDyC)

88 The bacon idea is great, unless you have the foil of every holiday party in your family: vegetarians. Or worse, vegans.

Every side of my family has at least one veg. So, no bacon stuffing, and a special side of stuffing that hasn't seen the inside of a turkey. My wife can't make the 7 layer salad (that I love) because if we bring a vegetable tray (boring) then my misguided "vegetarian" niece can eat something other than the mashed potatoes. So everybody has to eat raw carrots to save the life of some tasty pig on the whim of a 13 year old that can't decide if she's emo or poppy this week.

Posted by: francis at November 26, 2008 02:36 AM (uxuHj)

This is the best cranberry sauce on earth:

1 C. sugar
1 C water
16 oz. cranberries
1 C. chopped apple
1 C. chopped walnuts
1/2 C. raisins
1/4 C. grand marnier
1/2 an orange juiced
1/2 a lemon juiced
1 t. cinnamon
1 t. nutmeg

the sugar and water, bring to boil. Add cranberries and return to boil,
then lower heat so the liquid simmers. Add apples, nuts, raisins, grd
marnier, orange and lemon juices, cinnamon and nutmeg and cook for
10-15 minutes.

This is Tammy Bruce's recipe and it tastes like
pie filling without the nasty crust. Sooo good. I'm a low-carber and
make this with splenda. I sometimes zest the lemon and orange and add
that too. This year I'm thinking about adding fresh ginger.

Posted by: nightwitch at November 26, 2008 04:05 AM (NXY/0)

90 So everybody has to eat raw carrots to save the life of some tasty pig on the whim of a 13 year old that can't decide if she's emo or poppy this week.

Thirteen???!! A 13 y/o dictates for everyone? If she's 13, she's old enough to make her own veggie crap dish she can eat and share with everyone else.

Posted by: Paid for by the Justice For Kat-Mo Committe at November 26, 2008 07:32 AM (DIMIi)

91 Too be fair, when I was 15 I refused to eat anything in solidarity with all the starving people of the world. We were going to my cousin's house for dinner. My mother told me I could just stay home and starve instead of being a pain in the ass.

Posted by: Paid for by the Justice For Kat-Mo Committe at November 26, 2008 07:34 AM (DIMIi)

92 Bring 'em a Bag of Dicks !!!!

Posted by: ironman at November 26, 2008 08:02 AM (8nB5X)

93 I have to second TBRSteve on the Sweet Potato Casserole, though in my family's version, it has Frosted Flakes rather than pecans as the topping. It's essentially a sugar and butter delivery system.

Posted by: Hoss Fuentes at November 26, 2008 08:30 AM (QWAKu)

94 I'm Jewish, so the only thing I'm good at making is...reservations. I know, I know, very old joke. But on a more serious note, I have my mom's kick-ass recipe for deviled eggs. It's truly awesome. If you want the recipe, say so, and I'll email it to you.

Posted by: sassypants at November 26, 2008 08:33 AM (Z75il)


Posted by: burnt toast at November 26, 2008 09:00 AM (xqrGi)

96 Crab stuffed mushrooms....the perfect compliment to the wine for munching on prior to the real feast!

Posted by: jaded at November 26, 2008 09:03 AM (0lpqx)

97 My mother is a vegetarian. Well, not really. She'll eat seafood, but no birds or cows or pigs. I am NOT screwing up the recipe for the stuffing just so she can eat it. She's a big girl, she'll find something else.

I agree with whoever said the 13-year-old can probably find something on her own, or stop being quite so picky. Not fair to have one person screwing it up for everyone else (unless that one person is the grandma/grandpa, then age and respect gets them what they want, but they'd probably be the last people to demand a big shift in the food).

Posted by: AngelEm at November 26, 2008 09:31 AM (EyKhI)

98 Sounds weird, but Thanksgiving would not be complete without coleslaw. Make it just like Walt would:
1. Slice very thin strips of cabbage. No chopping, that's how the hilllbillies do it.
2. Mayo with a bit of sugar and wine vinegar to taste. We like ours kind of wet, but you must use HELLMANS. Shiksa style. Happy Thanksgiving, y'all.

Posted by: mrschip at November 26, 2008 09:32 AM (h9pED)

99 I made beer. A porter (won 4th place nationally a few years back) and a Wit. Will be making an American Brown and an American Pale this weekend.

Have to have the kegs loaded up for the holidays.

Posted by: CUS at November 26, 2008 09:39 AM (+p7v2)

100 1 Butternut Squash cut into cubes, 1 diced red pepper, minced garlic (lots!) parsley, olive oil, salt pepper. Blend together, sprinkle with parmesan cheese, bake in oven until soft (or cheat and cook in microwave - then brown under broiler). Really easy - you can even use frozen squash if you're lazy. Yummy and pretty. Happy eating to all.

Posted by: Marilee at November 26, 2008 09:48 AM (NNEzS)

101 Potato salad from the deli always works. Put it in your own bowl to fool the folks.

Posted by: toby928 at November 26, 2008 10:07 AM (evdj2)

102 Turkey for thanksgiving and tell those jerks from that stupid group PETA to GET A LIFE

Posted by: Spurwing Plover at November 26, 2008 10:19 AM (ObFiq)

103 This may be a little late but
Chestnut Sausage dressing.

1-lb. loaf French bread, torn into small
pieces3 Tbs. unsalted butter1 yellow onion, chopped1 celery stalk, chopped1/2 lb. well-seasoned fresh bulk pork sausage1/4 lb. ground lean beef4 cups milk1 jar (14.8 oz.) prepared French chestnuts,
chopped3 Tbs. chopped fresh flat-leaf parsley1 tsp. chopped fresh thyme (optional)Salt and freshly ground pepper, to taste


Spread the bread out on a baking sheet and let dry overnight.

Preheat an oven to 375F. Butter a 13-by-9-inch baking dish.

In a large fry pan over medium heat, melt the butter. Add the onion and
celery and saut, stirring occasionally, until tender and translucent,
2 to 3 minutes. Using a slotted spoon, transfer to a large bowl.

In the same pan, brown the sausage and beef, stirring and crumbling
with a fork, until cooked through, about 10 minutes. Using the slotted
spoon, transfer the meat to the bowl with the onion mixture.

In another large bowl, toss the bread with the milk until well blended.
Let stand, stirring occasionally, until the milk is absorbed and the
bread is evenly moistened, 6 to 8 minutes.

Add the onion-meat mixture, the chestnuts, parsley and thyme to the
bowl with the bread. Season with salt and pepper and stir to mix well.

Transfer the dressing to the prepared baking dish and bake until browned and crispy, 1 1/4 to 1 1/2 hours. Serves 10 to 12.

Note: If desired, you can pack the dressing loosely in the body
and neck cavities of the turkey. Secure the neck flap with kitchen
string or pin it to the back with toothpicks or trussing pins. Tying
the legs together will help hold the stuffing in the body cavity. For
turkeys weighing 16 lb. or less, add 30 minutes to the total roasting
time. For turkeys weighing more than 16 lb., add 1 hour to the total
roasting time.

Posted by: Hedgehog at November 26, 2008 10:40 AM (aDOKh)

104 Pecan pumpkin butter trifle
1 package spiced pecan pumpkin quick bread
mix2 cups heavy cream1 tsp. vanilla extract1/4 cup sugar1 cup pecan pumpkin butter1/2 cup maple syrup1/4 cup brandy1/4 cup water1 cup pecan halves, toasted


Prepare the quick bread batter and bake according to the package
instructions. Let cool completely. Cut the bread into 15 slices, each
1/2 inch thick. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat
together the cream, vanilla and sugar on medium-high speed until stiff
peaks form, 2 to 3 minutes. Remove the bowl from the mixer and, using a
rubber spatula, fold in the pecan pumpkin butter. Refrigerate until
ready to use.

In a small saucepan over medium-high heat, combine the maple syrup,
brandy and water. Bring to a simmer and cook for 1 to 2 minutes. Remove
from the heat.

To assemble the trifle, place 3 slices of the quick bread in the bottom
of a trifle bowl or deep souffl dish, cutting the slices in half or
into quarters as needed to form a single layer of bread. Using a pastry
brush, brush the bread with some of the maple syrup mixture and let it
soak in. Using an offset spatula, spread 3/4 to 1 cup of the whipped
cream mixture evenly over the bread. Repeat the layering process 3 to 4
times. Garnish the trifle with the pecan halves. Serves 12 to 14.

Make-Ahead Tips: Up to 1 day in advance, bake the pecan pumpkin
quick bread and let cool, then wrap with plastic wrap and store at room
temperature. Prepare the pumpkin butter whipped cream and maple syrup
mixture and refrigerate separately in airtight containers; be sure to
rewarm the syrup mixture before using. On Thanksgiving morning,
assemble the trifle and refrigerate until serving time.

Posted by: Hedgehog at November 26, 2008 10:41 AM (aDOKh)

105 From elise . com
Indian Pudding Recipe

6 cups of milk
1/2 cup (1 stick) butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/3 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup golden raisins (optional)
Whipped cream or vanilla ice cream

1 Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
2 Preheat oven to 250F.
3 In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
4 Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250F.
5 Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.
Serves 8-10.

Posted by: Grimmy at November 26, 2008 11:28 AM (NnF4T)

106 Easy Pumpkin Cheesecake
It's good, it's easy, it has no crust for the fussy types. Enjoy.

can (15 oz) pumpkin (not pumpkin pie mix)

packages (8 oz) cream cheese, cubed, room temperature

teaspoon vanilla

eggs, room temperature

cup sugar or 1 cup Splenda

cup Bisquick

teaspoons pumpkin pie spice
Heat oven to 350F. Spray 9-inch glass pie plate with cooking spray.
In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.) Pour into pie plate. If desired, top with a little ground nutmeg.
Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack to room temperature.
Refrigerate at least 3 hours until chilled. Store covered in refrigerator.
Serve with hot mulled cider and gingered whipped cream.

Posted by: MAJ Arkay at November 26, 2008 11:42 AM (Tzady)

107 Antipasto - Black olives, roasted red peppers, genoa salami, procuitto, sharp imported provolone, chovies if you like. Serve with crusty bread. Add other imported meats and cheese as desired. My grandma would drizzlw with anchovie oil. You can serve separate bowls of EVOO and balsamic.

Posted by: Zelda Starr at November 26, 2008 11:52 AM (OLbi5)

108 People will weep hot salty tears of gratitude if you bring this one. I am commanded to supply it every Xmas.

Sausagemeat Stuffing

2 oz butter
2 medium onions
2 medium apples
1 lb sausagemeat
4 oz fresh breadcrumbs
2 oz chopped almonds
4 oz streaky bacon
Half a teaspoon of sage, chopped fine
Pinch nutmeg
Eggs one or more
Salt and pepper

Fry chopped bacon first and set aside. Chop onion quite finely, and apple into 1/2 inch cubes. Fry onion and apple till soft (NOT BROWN). Mix breadcrumbs, flavourings, seasoning, almonds and chopped bacon with the sausagemeat till well blended. Mix in onion and apple and
blend in eggs.

Cook in a pre-heated oven at Gas Mark 6, 400F, 200C for 45 mins - 1 hour. I usually cook it separately in a lightly greased/buttered enamel tin or Pyrex dish. Turn it over half way through, to brown both sides.

Posted by: David Gillies at November 26, 2008 12:03 PM (2FZO3)

109 Arrgh - don't know what happened to the line breaks

Posted by: David Gillies at November 26, 2008 12:06 PM (2FZO3)

110 Four Words: Chocolate Bourbon Pecan Pie

Posted by: A fine scotch at November 26, 2008 12:20 PM (MnTWL)

111 Here, let me contribute a recipe from one of my readers, <a href="">Pumpkin Bread Pudding</a>. So, so good.

Happy Thanksgiving, y'all.

Posted by: The Anchoress at November 26, 2008 02:12 PM (N0hv7)

112 Well, what the hell is that? Sorry my code didn't work.

Posted by: The Anchoress at November 26, 2008 02:13 PM (N0hv7)

113 Bah. I'm deeply distressed that no-one has suggested combining the two great ideas so far......hobo bacon bowls.
Nothin says "I worked my ass off for all of you" more than trapping and slicing your own hobo for bacon bowls.
And, for a real surprise, you can suggest an early morning group hunt to start the days festivities with a bang.

Although I must say, the chocolate bourbon pecan pie and oreo truffles rank right up there.

Posted by: taboo at November 26, 2008 02:26 PM (Oq472)

114 Mexican shrimp cocktail.

* a bag of frozen peeled and deveined shrimp. Be a sport, buy a couple pounds of large size.
* couple cloves crushed garlic
* 1/2 large red onion chopped (or scallions, or leeks)
* lots of fresh cilantro, picked apart, torn, whatever
* 1 1/2 cups Clamato, or clam juice with diced tomato)
* 1/4 cup tomato paste or tomato pesto, or catsup in a pinch
* juice from one good juicy lime, or two not so juicy limes
* 1 teaspoon hot pepper sauce, to taste, or your choice, Tabasco, Franks, habanero, whatever, just put in something hot
* 1/4 cup prepared horseradish or grated horseradish root
* salt
* 1 or 2 ripe avocado

Mix everything. Avocado last and gently. Chill for a few hours.

Consider possible extras for bonus points.

+ jalapeo finely diced
+ splash of tequila, vodka, as a Blood Mary.
+ Worchestshire sauce, as a Bloody Mary.
+ cucumber diced
+ celery diced
+ mango diced

Serve with tortilla chips

See this cocktail in salad form here.

Posted by: bour3 at November 26, 2008 03:25 PM (9YONe)

115 Take 1-2 bags of fresh sauerkraut (usually in the fresh meat section of your grocery store). Slowly simmer on the stovetop for several house with 1-2 diced crisp apples (like Honeycrisp or Granny Smith) and a medium sweet onion, diced.

When you've taken the turkey out of the roasting pan, and poured off the drippings for gravy, dump the kraut into the roaster and mix it around in the remaining turkey drippings. Scrape brown stuff off bottom of roaster into the kraut. Add a little more drippings if necessary to make it rich and brown.

This is a traditional Baltimore side dish. Lots of good German and Polish stock in that great city.

Posted by: Elizabeth at November 26, 2008 04:10 PM (nR08z)

116 Cranberry relish, but you don't have time to make it for Thanksgiving. Do it for Christmas.

Bacon and green beans: Cut slices of bacon in half, and wrap the bacon around a bundle of fresh green beans. Bake it in the oven at 350 until the bacon is crisp and the green beans are cooked - about half a hour. Good stuff.

Posted by: Laura at November 26, 2008 05:15 PM (8qMVk)

117 Since my description of the bacon wrapped green beans really sucked, here's a pic:

Posted by: Laura at November 26, 2008 05:36 PM (8qMVk)

118 Sorry I missed the thread for Thanksgiving. For next year -

I like the idea from #81: "I always have fruit for anyone who can't eat sugar and I put out a platter of mixed nuts and figs, and a bowl of tangerines pears apples oranges yellow grapes and red grapes and kiwis and and any other kind of fruit that I have on hand along with celery stalks and fennel and pomegranates. People love to sit there and eat pomegranates. I put this out after dinner and before dessert."

Who can tackle a sample of all those desserts right after Thanksgiving dinner?

I remember reading long ago that it was an English custom to serve celery after dinner. Fennel sounds good, too. And the fruits. Even a box of really good apples, pears or tangerines would be a good choice to take: The host could serve them or save them for later if they don't fit into the menu. If you don't know how to eat a pomegranate without making a big mess, ask a woman from Mexico to show you how. Then demonstrate for other guests.

When I was the perpetual guest at Thanksgiving dinner instead of the person hosting two dinners (like this year), I always made cranberry sauce. It has natural preservatives - benzoic acid and sugar - so there are no worries about food safety while traveling. Good recipes for cranberry sauce above, but I'm a purist - straight cranberry sauce from the Ocean Spray recipe on the label. Unless it seems like the berries were harvested a little too soon. The I do the Cook's Magazine thing and add 1/8 to 1/4 teaspoon sale. Really changes the flavor - it's less assertive and more nuanced. A little orange zest is OK in an "off" cranberry year, too. But I usually like the bold, true cranberry experience once a year.

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