Alright folks, as a TL cleanse and as a resource for first-time Thanksgiving hosts like me: please share your favorite recipes for the big meal. Thank you in advance! - ThreadSky

maxberger.bsky.social • 479 days ago

Alright folks, as a TL cleanse and as a resource for first-time Thanksgiving hosts like me: please share your favorite recipes for the big meal.

Thank you in advance!

Comments

katzish.bsky.social•479 days ago

A hot tip from one of the only guys in Vermont who farms cranberries: upgrade the usual basic cooked sauce (cranberries, sugar, water), which is already good, by subbing maple syrup for part of the sugar and red wine for part of the water. So delicious

greene.haus•479 days ago

Oooh, sounds good. I usually use port as the wine, and shave a bit orange zest into it for brighter flavor — but the maple syrup, I gotta try.

katzish.bsky.social•479 days ago

That sounds excellent

coolnameliz.bsky.social•479 days ago

I do something like this, but add 1/4 c cilantro and onion, 1 tbsp chopped jalapeno, and 2 tbsp grated orange zest.

damianaswan.bsky.social•479 days ago

I've gotta try this!

breakingmews.bsky.social•479 days ago

We use orange juice in place of the water

maxberger.bsky.social•473 days ago

Okay, follow up question for this great suggestion: do you have a recipe you recommend using this with?

katzish.bsky.social•473 days ago

A recipe for something to go with the cranberry sauce? or a recipe FOR the cranberry sauce? As far as the latter, I really do it all to taste and/or as the liquid cooks off adding more to get right consistency.

maxberger.bsky.social•473 days ago

I meant for the cranberry sauce

katzish.bsky.social•473 days ago

Yeah, I would just riff on what's on the bag (meaning a basic cranberry/water/sugar to taste), but put in like 40% of the sugar and sub some maple syrup, and sub one cup of wine for one cup of water. Then go from there -- you can always make it sweeter but can't take sugar out, so go slow

maxberger.bsky.social•473 days ago

🙏🏻🙏🏻🙏🏻

maxberger.bsky.social•479 days ago

Oh my god, that’s genius

saavikford.bsky.social•479 days ago

My pie crust recipe is Smitten Kitchen’s, except in order to get the right size butter chunks, I freeze a half pound of Kerrygold solid, then grate it into the dry ingredients using the ‘shredded’ side of a box grater. Be sure to chill in the fridge for at least 15mins after adding water!

cageyratfish.bsky.social•474 days ago

i like to make my own cranberry sauce. Adjust quantities to taste, & how many guests you're expecting:

Bag of fresh cranberries, rinsed
Red wine or port, ~1/2 cup
Fresh squeezed juice of 1 orange
Orange zest from same orange (~1 tsp)
Brown sugar
Cinnamon stick
3 or 4 cardamom pods

1/2...

cageyratfish.bsky.social•474 days ago

...2/2

Combine cranberries, wine, & orange juice in a saucepan. Cover, bring to simmer on low & simmer til cranberries are squishable. Squish them with a potato masher. Add brown sugar until it's as sweet as you want. Add cinnamon stick, orange zest & cardamom, keep simmering til it smells amazing

cageyratfish.bsky.social•474 days ago

...3/2 remove cinnamon stick & cardamom pods before serving.

if you make a big batch, you can process it in small jars in a boiling-water canner & give it to people for Xmas 😋

ehrenohkneel.bsky.social•479 days ago

It's just a few of us so a whole turkey isn't practical most of the time. I made this Citrus-Smoked Turkey Breast recipe last year and it was maybe the best turkey I have ever had. I think I put some grapefruit in there too.
https://barbecuebible.com/recipe/citrus-smoked-turkey-breast/

kestreldawn.bsky.social•479 days ago

Epicurious's Green Beans with Whole Grain Mustard.

You can parboil (precook) the green beans and put them in a ziplock bag in the fridge the day before.

When everything else done, saute the beans with oil and mustard for a few minutes and put it on table.

https://www.epicurious.com/recipes/food/views/green-beans-with-whole-grain-mustard-103569

stevierea.bsky.social•479 days ago

As an Anglo who grew up in New England, my fave side dish is also possibly the most controversial side of all: creamed onions. A friend once described them as “hot, creamy balls.” I say, don’t knock ‘em til you’ve tried ‘em!

stevierea.bsky.social•479 days ago

Another fave, and much more of a crowd-pleaser: southern sweet potato “soufflé” (really just a casserole):

erisianrite.com•479 days ago

We always called it sweet potato pie growing up, despite it also not being a pie. It's one of my favorite dishes.

bullgooseparty.bsky.social•479 days ago

Grew up with this one, it is so good

bernadiehl.bsky.social•479 days ago

It is so good. And basically a crustless pie with dinner.

emmeetsworld.bsky.social•479 days ago

Yesssss. We always whip in bourbon cream!

catblossom.bsky.social•479 days ago

Um, yes please 🤩

maxberger.bsky.social•479 days ago

Yooooo

catblossom.bsky.social•479 days ago

Oh wow this sounds amazing 😍

dmgreene.bsky.social•479 days ago

Love this. Bon Apetit has an alla vodka version that's a nice riff (though maybe too much seasoning for Yankees)

stevierea.bsky.social•479 days ago

It’s a legit concern 😂! New Englanders aren’t known for their spices, unless we’re talking baked beans. Thankfully I escaped and learned about seasoning

olavainen.bsky.social•479 days ago

Pearl onions are wonderful any which way, I say. Thanks for the "creamy balls" idea :)

the17thqueen.bsky.social•479 days ago

They’re a banger sautéed with asparagus and oyster mushrooms

scriban.bsky.social•479 days ago

These are brilliant, and only fools say otherwise.

vanweezer.bsky.social•479 days ago

Oh shit, I'm going to make this for dinner tonight

maxberger.bsky.social•479 days ago

Whoa, never even seen this before, and I also grew up in New England. Where did you grow up?

stevierea.bsky.social•479 days ago

Maine! Bar Harbor, to be exact

empressnorton.bsky.social•479 days ago

My mother lives near there.

maxberger.bsky.social•479 days ago

Bah Hahbah! Very nice

sulaco426.bsky.social•479 days ago

My personal fave
https://www.delish.com/cooking/recipe-ideas/recipes/a15280/make-ahead-spinach-phyllo-roll-ups-recipe-kft0311/

caitesq.bsky.social•479 days ago

This is an exceptionally good creamy potato dish. My mother says it’s better than my grandmother’s “gourmet potatoes,” which is such high praise it’s basically blasphemy.

caitesq.bsky.social•479 days ago

Also: spicy cranberry sauce.

caitesq.bsky.social•479 days ago

Oh and this is great; I know people want pie on Thanksgiving, but this is a stellar fall dessert

cindynorth1.bsky.social•479 days ago

My family’s broccoli spinach casserole! Inexpensive, DELICIOUS, feeds a crowd!

sciencerey.bsky.social•479 days ago

If someone is going to cook a turkey, it's totally valid for them to break it down and cook the legs etc. separately. If people are enterprising, you can make really delicious stock from the carcass.

pinkoscare.bsky.social•474 days ago

I used to spatchcock it when I was still a meat eater. It worked great.

weduckworth.bsky.social•479 days ago

Agreed. Under all circumstances this will make everything much easier. Also, in my opinion, it's not realistically possible to cook turkey perfectly when it's whole. I like my breast meat a little medium rare yet the drum sticks and thighs only get tender at medium well.

jimkenny.bsky.social•474 days ago

I have had some luck bringing the bird to room temp and then resting ice packs on the breasts for 20-30 minutes before cooking. By starting the legs slightly warmer the whole bird comes closer to finishing uniformly done.

maxberger.bsky.social•479 days ago

this is my plan, do you have any recipes/recs? I was even considering a few different methods of prep and seasoning

sciencerey.bsky.social•479 days ago

I don't have an exact recipe, but the "spatchcocking" method in this video is super similar. When I did it, I roasted the pieces on a bed of veg like in the video and removed each individual piece when it looked done (I also have a thermometer).

hazyjay.bsky.social•479 days ago

They use a terrible picture. Sorry.

I do this bird. It comes out perfectly every time. The boneless thighs make little rulaude wheels when carved and the sage makes them magical.

The seasoning and brining at all up to you, but the method is great. You get stuffing without salmonella, so bonus!

askwrites.bsky.social•479 days ago

I love this one, especially for gatherings where there will be multiple desserts. Pumpkin Pie bars.
https://www.thechunkychef.com/pumpkin-pie-bars/

andymacmillan.bsky.social•479 days ago

Cranberry chutney! (or "ass-rocking cranberries" as well call them in our house)
https://www.npr.org/2013/11/26/247363306/susan-stambergs-other-favorite-holiday-cranberry-dish

hodgepodge.bsky.social•479 days ago

Jalapeno Cranberry salsa, always a crowd favorite and a good way to mix up the "traditional" flavors and it can be snacked on all day as people come and go.

phoenixashes76.bsky.social•479 days ago

There’s a story abt the name but - Hobbit Potatoes:

Fry bacon. In the grease crumble leeks, onions, and portobello mushrooms. Tear bacon into bites.

Mash potatoes with a stick of butter and a good size tub of sour cream

Mix the pan of good stuff into the potatoes. Voila. Hobbit Po-Ta-Toes

phoenixashes76.bsky.social•479 days ago

*crumble should be sautee, I don’t know what autocorrect was thinking

dbeatcatdad.bsky.social•479 days ago

Grandmother in law's recipe for dressing. We treated it with great reverence until we couldn't find the handwritten note one year, only to find the same recipe on the back of a corn meal bag: https://www.marthawhite.com/mw_recipes/cornbread-dressing/

Substitutions: veggie broth instead of chicken broth. That's it.

swilkes.bsky.social•479 days ago

my cousin’s mother-in-law’s Jiffy mix corn pudding. It is for Thanksgiving and only for Thanksgiving . https://www.food.com/recipe/southern-jiffy-corn-pudding-250711

gerbring.bsky.social•479 days ago

Dry brine your turkey.

It takes a few days but is worth it. Dries the skin so it comes out crispy, and the meat gets so flavorful. I do it in a cooler with ice, not the fridge. The NY Times recipe is good and pretty basic, but there are lots of variations that are probably just as good.

sri.plur.ca•479 days ago

I like to wet brine overnight, rinse, pat dry then air dry in the fridge. but definitely brine it. I’ve been doing a variation on this brine for twenty years with fabulous results

mrsthegeek.bsky.social•479 days ago

Endorse! We've used this receipe for years, always with excellent results. We even have a 5 gallon bucket from Lowes labeled "Dead Birds Only" that is used exclusively to brine the turkey

knit1write2.bsky.social•471 days ago

Also endorse, including the dedicated 5-gallon bucket! Used this recipe for over a decade for the best turkeys ever—even the white meat is moist and delicious!

klurt.bsky.social•479 days ago

@actioncookbook.bsky.social gas warfare cranberry sauce. You know, the spicy kind that requires you to fumigate your house with pepper vapor.

greene.haus•479 days ago

I use our Le Creuset oven to make a fruited wild rice dressing. I focus on ingredient selection & technique: plump raisins from farmers markets here in Ca., extra-long grain basmati rice rinsed in three changes of water, bay leaves and dried thyme purchased within 6 months, etc.

greene.haus•479 days ago

And then there’s this — which, as with many of ancestor Edna Lewis’s recipes, is straightforward but f’ing delicious.

maxberger.bsky.social•479 days ago

This one will be a hit with my wife's family, much obliged!

weidleman.com•479 days ago

I've been making this cranberry sauce for a decade now, and it's always a hit. I cut the sugar from 1.25 cups to 3/4 cup. Feel free to use five-buck-chuck or whatever too— don't need fancy wine for this:

maxberger.bsky.social•479 days ago

Dude last year I made my wife’s family a super legit cranberry sauce from scratch and all anyone wanted to eat was the OG canned variety. It was scarring.

fritterary.bsky.social•479 days ago

More for you, though!

I can easily eat every ounce of cranberry sauce I make. Every year I intend to put some up in the freezer, and it never gets there.

weidleman.com•479 days ago

you gotta stick it out. trust me.

ryancasey.dev•479 days ago

My family usually has both. The homemade and canned stuff each serve different purposes

imagine0enigami.bsky.social•479 days ago

I’ve got TWO pies. Both are BIG winners. My hubs is obsessed with the cranberry one.

https://www.kingarthurbaking.com/recipes/cranberry-chiffon-pie-recipe

https://www.kingarthurbaking.com/recipes/pumpkin-cheesecake-pie-recipe

joestreckert.bsky.social•479 days ago

I make lasagna for Thanksgiving. People sometimes ask “Why did you bring lasagna?” but there are never any leftovers.

gamehawk.bsky.social•479 days ago

Buttermilk skillet chicken (it is not called that but I can't remember it offhand) by Samin Nosrat.

(We always acquire at least one turkey while they're cheap but that's just too much stress for The Day for just three or four of us; a good roast chicken works out better.)

klompusjack.bsky.social•479 days ago

Party Potatoes

https://www.bettycrocker.com/recipes/velvet-mashed-potatoes/351e286a-e61e-4b38-8cfd-82d4f3f63ec2

alexanotherone.bsky.social•479 days ago

This works both as a cocktail and as a mocktail and whenever I make it there isn't leftovers
https://www.bonappetit.com/recipe/the-new-england-express

erikahall.bsky.social•479 days ago

but way more chipotles, also probably some butter in there

https://cooking.nytimes.com/recipes/235-sweet-potatoes-with-maple-and-chipotles

clearwriter.bsky.social•479 days ago

I was just coming to recommend this.

ill-iterate.com•479 days ago

PICKLE SOUP ( aka rassolnik or ukrainian pickle soup) YUMMMM

https://www.thespruceeats.com/polish-creamy-dill-pickle-soup-recipe-1137136

sifu.tweety.fish•479 days ago

this is gonna sound -- is -- weird, but I love hominy as a side. Perfect vehicle for gravy. Also you just, like, heat it up, maybe with a little butter.

My other Family Secret is pumpkin pie with bourbon (adding bourbon is, generally, the family secret) but I don't have that recipe handy

jmroth.bsky.social•479 days ago

Simple, on-point with the root vegetable, but also unexpected flavors. We never have any left over.
https://cooking.nytimes.com/recipes/240-roasted-parsnips-with-orange-zest

gonebabygone.bsky.social•479 days ago

I always make colcannon, don’t use any particular recipe but it’s just potatoes mashed with butter, cream and kale

ctrl4ltdel3te.bsky.social•474 days ago

Kale! I've only ever heard of concannon made with cabbage. It's my go-to when I need a cozy meal/side on a cold day.

jpgorman.bsky.social•479 days ago

My life changed forever when I discovered that cranberry sauce is best used as jelly on your rolls/biscuits. As in, open the bread stuff, spread some butter on it, and then spread a dollop of cranberry on top of the butter. Or just the cran by itself, no butter. Glorious.

hushjared.bsky.social•479 days ago

Where I’m from we make Dirty Rice for Thanksgiving. This recipe is about right.
(Serve with Collard Greens)

https://www.thespruceeats.com/cajun-dirty-rice-3052306

blamy.bsky.social•479 days ago

3rd time host here!

Cooks Illustrated foolproof pie dough has been my go-to crust for years. I try to make a different pie each year but my favorite is always apple.

Husband hates Turkey so we’ve done smoked chicken 2x & this year I’m doing Julia Child’s Poulet Roti with 2 Turkey legs for my mom.

blamy.bsky.social•479 days ago

I really like Kenji’s sausage and sage stuffing. you can prep it the day before almost entirely.

Upgrade a green bean casserole by frying your own shallots (also a kenji move) instead of getting onion strings in a box. The shallot oil you end up with is *amazing* to cook with

blamy.bsky.social•479 days ago

Recipes:

Pie dough: https://www.seriouseats.com/cooks-illustrated-foolproof-pie-dough-recipe

Stuffing: https://www.seriouseats.com/classic-sage-and-sausage-stuffing-or-dressing-recipe

Green bean casserole w/Fried shallots: https://www.seriouseats.com/homemade-green-bean-casserole-recipe

joes0s.bsky.social•479 days ago

Always have been a fan of this cheesy hasselback potatoes gratin recipe from Kenji. It’s always a winner at Thanksgiving. https://www.seriouseats.com/hasselback-potato-gratin-casserole-holiday-food-lab

joes0s.bsky.social•479 days ago

turtlebee.bsky.social•479 days ago

of course make cranberry sauce (I'm partial to orange juice in mine) but also make a raw cranberry relish! it's delicious on the side as a tarter, crunchy palate cleanser. sort of like the ginger with sushi.

faineg.bsky.social•479 days ago

I'm a huge fan of the turkey recipes from the Woks of Life. I kinda combined the five-spice recipe and the glazed recipe last year and it was the best turkey I've ever had. (I dry brined for a couple days in the fridge too).

https://thewoksoflife.com/five-spice-roast-turkey-giblet-gravy/

faineg.bsky.social•479 days ago

And here's the honey-glazed Cantonese turkey recipe:

https://thewoksoflife.com/honey-glazed-cantonese-turkey/

noctiflora.bsky.social•479 days ago

this is such a lovely thread.

dcpierson.bsky.social•479 days ago

WOL is God

beccasmullet.bsky.social•479 days ago

OK, this five-spice roasted turkey looks amazing. Am saving the recipe for next year, when I'll be in a real kitchen again!

akivamcohen.bsky.social•479 days ago

Tried this from Kenji Lopez-Alt last year and immediately decided I would stop trying new turkey recipes. Best I've ever had https://archive.ph/D85JO#selection-919.6-923.361

greene.haus•479 days ago

Also a big Kenji Lopez-Alt fan — I do this rendition of his spatchcocked turkey recipe, using the dry brine w/ baking powder to render the skin for extra crispness. Comes out perfect every time.

strandedinni.bsky.social•479 days ago

That does look fab.

faineg.bsky.social•479 days ago

the mayo thing is definitely fascinating, as a mayo enthusiast

akivamcohen.bsky.social•479 days ago

I lack the words to tell you how good it was.

Faine, the *white meat* was juicy and delicious

faineg.bsky.social•479 days ago

see, the Woks of Life-esque turkey i made last year was also so obscenely good (including the white meat) that i'm probably just gonna keep refining that one - i've been thinking about that turkey all year

(i'm also just a big sucker for Chinese flavors in general)

bethwilensky.bsky.social•479 days ago

Did you make the gravy too? (I'm intrigued - might try this.)

akivamcohen.bsky.social•479 days ago

I did and it was otherworldly.

oldhoundderby.bsky.social•479 days ago

Saved for Canadian Thanksgiving 2024!

jjinandtonic.bsky.social•479 days ago

Shout out to woks of life! What a great site, such good recipes

maxberger.bsky.social•479 days ago

Wow I am a huge woks of life fan, never would have looked for this!

faineg.bsky.social•479 days ago

it is SO GOOD

faineg.bsky.social•479 days ago

OYSTER DRESSING! OYSTER DRESSING *bangs table* OYSTER DRESSING

https://www.deepsouthdish.com/2009/11/southern-cornbread-and-oyster-dressing.html

erisianrite.com•479 days ago

Cornbread yes but...oysters? Never in my life got that and my wife is VERY southern (I first had cornbread dressing with her and demand it every year), used to do lots of oyster roasts in the winter, and had a lot of family on the gulf coast.

I want it.

faineg.bsky.social•479 days ago

seems to be a very specifically Louisiana thing but it is good as hell

erisianrite.com•479 days ago

Yeah, I bet the smaller gulf coast oysters are perfect for this, I couldn't imagine the giant New England ones working well with this. I mean, *I'd* love it (I thought the 48 oysters lady was a bit of a lightweight), but I doubt normal, well-adjusted people would

faineg.bsky.social•479 days ago

Huh, see, it's the opposite in my experience...the Gulf oysters are way bigger and the new england ones are tiny!

barelyconcealed.bsky.social•479 days ago

I have seen this before in Kentucky.

catblossom.bsky.social•479 days ago

This is the way, despite my IL's occasional accusations that I'm trying to poison them 😹 (alas, Thanksgiving is at their house this year & despite the fact that I will still make the whole meal, I do not get to select my ingredients LOL)

hlkfotos.com•479 days ago

Best dressing/stuffing!

briesmith.xyz•479 days ago

This was my late wife’s apple pie recipe. It has never failed to be absolutely delicious or beloved by everyone. (Recipe is also in alt text if you want to copy/paste.)

flounder.bsky.social•479 days ago

Thank you!

briesmith.xyz•479 days ago

It’s so good that I have to make sure it lives on.

dougdurando.bsky.social•479 days ago

Samin's herb shallot breadcrumb topping will absolutely change your life. https://youtu.be/WdT6mkpnsUc?si=tlFiv7jwJMFBdvLi

annaliterally.bsky.social•474 days ago

Our Thanksgiving was on Saturday. I made brown sugar cranberry sauce. It’s a family favorite. https://biteontheside.com/cranberry-sauce-with-brown-sugar-and-cinnamon/

annaliterally.bsky.social•474 days ago

I also made this apple cobbler recipe. I replaced one cup of Granny Smith apples with one cup of fresh cranberries. Also, instead of drizzling water over the top, I used a mister to spray water over top.

https://www.kingarthurbaking.com/recipes/sugar-crusted-apple-cobbler-recipe

catticus.bsky.social•479 days ago

i dont have a recipe for you, but make sure you have mac and cheese.

peark.es•479 days ago

Deep fry the bird. Brine/defrost in fridge for a few days ahead of time with a pound of salt and pound of brown sugar. Peanut oil to fry. Fire extinguisher on hand and set up far away from buildings/flammable stuff (driveway good). Cook time is ~1 hour give or take at an oil temp of 350.

anthropologia.bsky.social•479 days ago

Go with pot roast in the slow cooker/crockpot. It’s the new thing in my household for T-day.

nolabarrett.bsky.social•479 days ago

Stuff your turkey with lemons, onion, and fresh herbs, then cook it low and slow so it falls apart when you poke it with a fork.

joegerteis.bsky.social•479 days ago

Cranberry compote

Combine in a saucepan:

- 12 oz whole cranberries
- zest and juice of 1 orange
- 2/3 cup sugar
- 1/2 cup apple cider
- 1/4 cup bourbon

Simmer until cranberries pop and compote thickens.

themckenziest.gay•479 days ago

As long as there are yams and mashed potatoes I’m the happiest of campers :)

maybe.fail•479 days ago

have made this spicy ginger turkey recipe a few times. the overnight brining is key.

onbluskysku.bsky.social•479 days ago

Sweet potato casserole with broiled marshmallows on top

magicjewball.bsky.social•479 days ago

The balsamic vinegar and shallots perfectly balance the sweetness. https://www.foodnetwork.com/recipes/claire-robinson/maple-roasted-sweet-potatoes-recipe-1949412

cstrauber.bsky.social•479 days ago

I usually do this with a duck as a main course, with the aromatics for pho added.

https://www.food.com/recipe/boiled-chicken-chinese-style-358529

omegamom.bsky.social•479 days ago

Green Chile Piñon Apple Pie has been one of our go-tos for Thanksgiving dinner for years.

https://www.newmexicomagazine.org/blog/post/recipe-new-mexico-apple-pie-with-green-chile-and-pine-nuts/

g-sharp-major.bsky.social•479 days ago

If you make a stuffing/dressing with fruit (chopped apples or pears, dried cranberries, etc.), replace about 1/3-1/2 of the liquid with pineapple juice, and add some drained crushed pineapple.

3fecta.bsky.social•479 days ago

Roasted garlic mashed potatoes
Per 1 lb of red skinned potatoes
1 bulb garlic (roasted)
2 oz each butter & heavy cream
S&P
Basic mashed potato technique, heated butter, cream, garlic with S&P mixed in folded in to the tender potatoes.

sethcotlar.bsky.social•479 days ago

Been making these for 20+ years and they’re always a hit. Definitely do the suggested modification where you skip the thyme and add the chipotle in adobo. From the White Dog Cafe cookbook, a much beloved but now long gone West Philly restaurant.

jakeyeston.bsky.social•479 days ago

This is really good pareve pumpkin pie if you have folks who worry about such things after turkey https://www.thespruceeats.com/dairy-free-pumpkin-pie-1001457

beckyrumba.bsky.social•479 days ago

Coconut milk! Oh, I've been using non dairy creamer plus an egg for years, and it's harder and harder to find a non dairy creamer that isn't marked OU-d without going to a kosher market.

jakeyeston.bsky.social•479 days ago

The subtle coconut flavor also tastes terrific! Note they mean the creamy stuff, not the refreshing water that’s now so in vogue

pinkoscare.bsky.social•474 days ago

I would specifically recommend getting the Thai Kitchen brand cans of coconut cream from the Asian food aisle of your local grocery. The red cans. It's the full fat cream and it's unsweetened!

pinkoscare.bsky.social•474 days ago

Side note: if you mix it vigorously with some cocoa powder and sugar and put it in the fridge, it makes a lovely chocolate mousse.

beckyrumba.bsky.social•474 days ago

I am reminded of the "chocolate mousse" (or bull, as I mistakenly called it) my mother made when I was a kid - Cool Whip and Nestles Quik mixed together. Been a while since I thought of that.

beckyrumba.bsky.social•479 days ago

I went through every freaking vegan creamer in Ralphs (and mine has a ton) and found ONE that was actually parve. The creamer plus extra egg combo makes a lighter pie, which my family seems to like. (Also I don't use cloves, because I don't love them and they tend to overwhelm.) But this is great!

jmgreene28.bsky.social•479 days ago

Made this killer cheddar mashed potatoes for a Friendsgiving. Nice 5-year aged Cabot cheddar really shines here.

notphlogiston.bsky.social•479 days ago

Big pan of mac and cheese. It’s a southern tradition. And will feed many picky eaters (and everyone else gets some too).

catfinated.bsky.social•479 days ago

The macaroni and cheese recipe out of the better homes and gardens red plaid cookbook is the best.

stephy.bsky.social•479 days ago

Not a recipe but a tip: have extra butter and heavy cream on hand. It keeps for a while past Thanksgiving and it’s better to have extra on hand so no one has to run out to the store on Thanksgiving morning.

A recipe: slow cooker creamed kale https://web.archive.org/web/20210504074422/https://www.seriouseats.com/recipes/2014/11/easy-slow-cooker-creamed-kale-recipe.html

hitchdied.bsky.social•479 days ago

Cranberry relish vastly superior Thanksgiving cranberry product: one bag cranberries, half orange including peel, pared peel of one granny smith apple (you want a little apple flesh attached), 1/3 cup sugar, pinch of salt, ground ginger to taste, chopped up in food processor and that's that

beckyrumba.bsky.social•479 days ago

I like the Karo Pecan Pie recipe, but for the love of god use the dark corn syrup. Light corn syrup in a pecan pie is an abomination to the Lord.

https://www.karosyrup.com/recipe/homemade-pecan-pie/

vikingyp.bsky.social•474 days ago

Cranberry sauce made with port wine. You can also drink some port wine while making it. Don’t forget the orange rind.

thealice.bsky.social•479 days ago

One can off brand cranberry sauce
Open can
Pour contents into fancy dish
Enjoy

swilkes.bsky.social•479 days ago

Correct.

coachfinstock.bsky.social•479 days ago

Pennsylvania Dutch Potato filling is my jam. Was raised on this. Celery, onion, and day old bread chunks pan fried and browned, then folded into mashed potatoes and baked with melted butter.

joseyrider.bsky.social•479 days ago

Cooking TDay dinner for 12 all by myself this year. Keeping everything simple so I can actually pull it off including having the turkey roasted by a local vendor.
Cornbread dressing, sweet potatoes, mashed potatoes, green beans with almonds, glazed carrots, deviled eggs, Waldorf & Spinach salads.

jenn27549.bsky.social•479 days ago

The only way to roast a turkey is per Alton Brown’s instruction. And NO BASTING.

jayarden.com•479 days ago

All right so first things first, my copy of this recipe has written in sharpie at the top in big letters, JUST DOUBLE IT. But you do you!

I don't think this version of the recipe exists on the internet anymore so please forgive me for sharing photos of my grody but well loved printout.

jayarden.com•479 days ago

SECOND, if you really want take this over the top, instead of doing the pecans on top per instructions, take the 1/4 cup pecans and mix them with another 1/4 cup of melted butter and 1/2 cup of brown sugar and then spread that over the top instead. Adjust proportions to your taste!

appealofwords.bsky.social•479 days ago

I’ve been making this one for years:
https://www.foodnetwork.com/recipes/alton-brown/best-ever-green-bean-casserole-recipe-1950575

nataliaantonova.bsky.social•479 days ago

Sadly can’t seem to remove the paywall on this one right now (but will repost once I figure it out), my mom’s low-key turkey parts recipe, delicious + little hassle bc it doesn’t involve a whole turkey

You can do a 7-day trial and just cancel!

https://nataliaantonova.substack.com/p/turkey-for-tired-people

dmgreene.bsky.social•479 days ago

Most important thing is to be strategic: know what will be in the oven when and minimize the total amount of oven you need (I.e., sides should be raw, like good shaved salads, or cooked in advance and reheated)

damianaswan.bsky.social•479 days ago

I like to add chicken rolls that are thighs pounded flat, with a garlic herb cream cheese filling and wrapped with bacon, then baked with some brown sugar and garlic/spices sprinkled on top. They tend to disappear pretty fast.

matthartings.bsky.social•479 days ago

Spatchcock your turkey. Turkey cooks faster (well under 2 hours). Breast and thighs finish at same time. Breast doesn't dry out. Skin gets nice and crispy. See Kenji Lopez-Alt for details

prokchorp.bsky.social•479 days ago

I will be serving exactly ten gallons of this gravy https://www.mississippivegan.com/vegan-mushroom-gravy

dcdotnerd.com•479 days ago

I have an important question about this quantity of gravy: are you PREPARING exactly ten gallons, or are you preparing more so that you can enjoy it while you're cooking and still have exactly ten gallons left to serve?

pinkoscare.bsky.social•474 days ago

Personally, I am preparing 10 gallons and then injecting it directly into my veins

prokchorp.bsky.social•479 days ago

Well to be honest I do still have a couple of servings frozen from last Thanksgiving, so I should probably prepare 12 gallons and replace my stash

pinkoscare.bsky.social•474 days ago

Oh my God mushroom gravy is so underrated. I used to make it for Food Not Bombs meals when I still ate meat, and it was a major factor in me being able to to vegan.

hazyjay.bsky.social•479 days ago

If you plan on hosting Turkey Day in the future, WRITE EVERYTHING DOWN. What worked, what didn't, did you deviate from the recipe here, when did you realize your oven schedule (you do have an oven schedule, right?) was a pipe dream created by someone with time and clean hands?

surlylibrarian.bsky.social•471 days ago

Sour cream raisin meringue pie! An old fashioned, once a year classic that can’t be missed.

akivamcohen.bsky.social•479 days ago

This is the single best turkey you can make, and it's relatively simple; bonus, it cooks quickly

https://archive.ph/D85JO#selection-919.6-923.361

catwarr.bsky.social•479 days ago

Bourbon cranberry sauce. Bag of cranberries, half cup sugar (or more, I don’t judge), sprinkle of cinnamon. Bake until the cranberries pop and get juicy. Pour quarter cup bourbon (or more, I don’t judge) onto hot cranberries. Stir. Done.

Even the canned-only people like it.

hulcricket.bsky.social•479 days ago

these green beans fuck

made them last year and gonna make them again this year

the-core.lol•479 days ago

Was looking for a veggie side since I’ve made asparagus the last two years and I’m the only one who eats it - I think this is the one!

sonofherby.bsky.social•479 days ago

https://www.foodnetwork.com/recipes/food-network-kitchen/sage-sausage-and-apple-dressing-recipe-1941694

leahwrenn.bsky.social•479 days ago

I make Bon Appetit’s Chipotle Cranberry Conserve and Cranberries with Pinot Noir every year.

Pumpkin pie from the back of the Libby’s can (traditional with evaporated milk, not the new recipe with sweetened condensed milk).

And pecan pie and chocolate pecan pie and the NYT cranberry curd tart.

myrskyvaris.bsky.social•479 days ago

Not a recipe so much as a... thing we've done.

Soften some butter and separate the skin from the meat of the breast. Stuff a little butter under and rub over the skin. The skin like... gets shatter-crispy.

kestreldawn.bsky.social•479 days ago

And you can put almost anything into the butter to add some flavor...herbs, garlic, etc.

christinecoverf.bsky.social•479 days ago

Thanksgiving 2020 was just my sister, my then two-year-old nephew and me, and we went hard

For potatoes: https://www.halfbakedharvest.com/buttery-herbed-mashed-potatoes/

christinecoverf.bsky.social•479 days ago

I don't think this is the exact recipe I used, but I made a similar compound butter to put under the turkey skin, and I've converted to that method. And really wish I had my life together enough to just make compound butter as an everyday thing... https://www.transchef.com/recipes/compound-butters/rosemary-thyme-sage-compound-butter/

christinecoverf.bsky.social•479 days ago

There was another year we made these. They are further proof that Kenji can do no wrong in the kitchen. https://www.seriouseats.com/stuffing-waffles-recipe

christinecoverf.bsky.social•479 days ago

Stuffing: https://www.halfbakedharvest.com/herby-mushroom-croissant-stuffing/

andrewbloomberg.bsky.social•479 days ago

For brining/cooking the turkey we've done this for years, and it's great.

https://www.foodnetwork.com/recipes/ree-drummond/roasted-thanksgiving-turkey-recipe-2012869

We also make this and it's a big hit

https://iheartrecipes.com/soul-food-macaroni-and-cheese-recipe/

Finally, in a different direction, the day after we do this with leftovers

https://www.paulhollywood.com/post/christmas-leftover-pie

cathyfarman.bsky.social•479 days ago

If you are making a turkey, I highly recommend the dry brine method. It is fool proof and results in the moistest turkey I’ve ever had. https://food52.com/recipes/15069-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird

mustachios.bsky.social•479 days ago

Bake rainbow carrots until tender. About 20 minutes before they come out, temper a neutral oil stovetop with fresh curry leaves, black mustard seed, coarse black pepper, minced ginger (careful not to let the ginger burn). Discard the leaves. Toss carrots with oil. Serve.

meelar.bsky.social•479 days ago

Homemade cranberry sauce is way better than the canned version. https://cooking.nytimes.com/guides/14-how-to-make-cranberry-sauce?ds_c=71700000052595478&gad_source=1&gclid=CjwKCAiA9dGqBhAqEiwAmRpTC1JbWk96hM9iSEIJAXvq6qkc8_s5RNbR9uecxb1GZC-olLzXyiizoRoClsQQAvD_BwE&gclsrc=aw.ds

mmc.bsky.social•479 days ago

https://smittenkitchen.com/2013/11/green-bean-casserole-with-crispy-onions/

gsjphd.bsky.social•479 days ago

Black bottom oatmeal pie, a delightful alternative to pecan.

mexicanrag.bsky.social•479 days ago

Interesting. I’m always looking to bring more pies to the table and this looks like it can make it.

the-core.lol•479 days ago

Half my family hates stovetop so we go real stuffing in this house and every year I make variations on this and it’s a hit every time https://www.onceuponachef.com/recipes/sausage-herb-stuffing.html

ngcameron.com•479 days ago

I’ve made this from-scratch green bean casserole for years and it’s always a hit

https://www.seriouseats.com/homemade-green-bean-casserole-recipe

blamy.bsky.social•479 days ago

I should have scrolled more because I recommended the exact same thing. Those fried shallots are next level.

ngcameron.com•479 days ago

They really are!

janecnolan.bsky.social•479 days ago

This is some of the best stuffing/dressing I've had/made. A little labor-intensive but you can make it the night before and it heats up nicely.

https://www.foodnetwork.com/recipes/food-network-kitchen/bacon-parmesan-stuffing-5477408

12hourscarefest.com•479 days ago

https://cooking.nytimes.com/recipes/1023623-mayo-roasted-thanksgiving-turkey-with-gravy

It may sound weird but trust Kenji with your turkey

bougiesttoast.bsky.social•479 days ago

I would make these every day if I could:
https://www.theoriginaldish.com/2017/11/20/cheddar-apple-cornbread-muffins-sage-butter/

clockworkcanary.bsky.social•479 days ago

Might be adjustable to gluten free. I’ll probably have all the ingredients. Hm.

bougiesttoast.bsky.social•479 days ago

I think it would be!

ctrl4ltdel3te.bsky.social•474 days ago

Hot damn 😍

maxberger.bsky.social•479 days ago

Screen name checks out

bougiesttoast.bsky.social•479 days ago

Thank you for your understanding.

misscherryjones.bsky.social•479 days ago

Cranberry Pie! Er, basically a cranberry pecan cobbler-ish thing. Because pumpkin pie is meh.

whysharksmatter.bsky.social•479 days ago

I am going to thanksgiving hosted by cousins who are gourmet cooks.

They have requested that my side of the family make the basic green bean casserole recipe found on the back of the Campbell’s can, because everyone likes that better than fancier versions 😂

yellowstoneten.bsky.social•479 days ago

after I went to college and moved away from home, my mom switched from the casserole to plain steamed green beans for holiday dinners

it's the only time i've ever had to resort to "i'm an adult with my own money and cooking ability, i'm making this dish for me whether or not you plan to eat it"

alexanotherone.bsky.social•479 days ago

I do this with mashed potatoes and pumpkin pie with actual pumpkins

whysharksmatter.bsky.social•479 days ago

Goddamn right

melaniermeadors.bsky.social•479 days ago

They aren't wrong!

whysharksmatter.bsky.social•479 days ago

I am assured that this request is only about 30% a review of my mothers cooking, mostly they really just want the classic here 😂

melaniermeadors.bsky.social•479 days ago

Oh no 😂

neurocentric.bsky.social•479 days ago

Thanksgiving is about comfort, not innovation. Looking forward to the quivering, can-shaped cranberry. No shame

marylacroix.bsky.social•479 days ago

TECHNIQUE: If you're roasting a turkey AND you're making stuffing, put about an inch of stuffing between the breast meat and the skin. This will shield the breast meat from direct heat, keep it moist, and will add badly-needed flavour. RECIPE: Have slow-roasted lamb instead of turkey.

bbbrigiddd.bsky.social•479 days ago

I used to always make provencal style lamb shanks but this year we're doing braised beef shortribs! One year when it was unseasonably warm we made monkfish that was awesome and in 2020 and it was just me I made a deep fried branzino which was excellent!

bbbrigiddd.bsky.social•479 days ago

Also my recipe for cheater mashed potatoes - microwave a few yukon golds within an inch of their lives. mash them up with a fork and drown them in brown butter. Takes like 10 minutes and imo are way better than traditional mashed potatoes.

bbbrigiddd.bsky.social•479 days ago

ALSO another easy thing - pick up a ball of dough from a pizza place. Put the whole thing on a sheet and bake in the oven until it sounds hollow when you tap it. Let it sit for a while before you serve it, it will be hot as hell inside but it makes the BEST pull apart bread for soaking up juices!

bbbrigiddd.bsky.social•479 days ago

OH AND walnut pie. significantly cheaper than pecans and I think it's better. use any pecan pie recipe you want and just sub in walnuts.

bbbrigiddd.bsky.social•479 days ago

Lastly - 2 whiskies I recommend for thanksgiving, glenkinchie 12 and slane triple barrel. the former has a very nuts and berries kind of flavor, the latter is straight up caramel in a glass, both are excellent for holiday day drinking and pie eating.

cabinfever.bsky.social•479 days ago

This pie tastes fancy but is extremely easy.
https://www.foodandwine.com/recipes/chocolate-pecan-pie-bourbon

allifer.bsky.social•479 days ago

this is the best pie I've ever made

vanweezer.bsky.social•479 days ago

I make this every year and it never gets the love it deserves

https://www.npr.org/2021/11/19/1057133056/a-u-s-thanksgiving-tradition-is-lost-on-2-former-members-of-the-cranberries

northernmonkey.bsky.social•479 days ago

Is that where you thank the native Americans for giving you all of their land? And their lives? And their futures?

cpo10za.bsky.social•479 days ago

My one comment is that if there are vegetarians/vegans on your guest list, it’s always nice if you try to make all of the non-meat sides & apps vegetarian. Plenty of recipes for flavorful versions without chicken/beef broth, bits of ham, etc.

clearwriter.bsky.social•479 days ago

In my experience, there are always the expected foods, but every family has one whackadoodle item that doesn't really go with anything but isn't the holiday without it. Find some random mismatched thing and make it your own. (My family: Nana's jello salad.)

merchantofvice.bsky.social•479 days ago

https://andrewzimmern.com/recipes/the-best-french-onion-soup/

merchantofvice.bsky.social•479 days ago

https://andrewzimmern.com/recipes/the-best-french-onion-soup/

lewispoll.is•479 days ago

I have argued for years that brisket is both significantly better and far less of a hassle to make than turkey as the holiday centerpiece. If you're willing to take this plunge, here's my recipe (plus a pretty good vegan version)

sethdmichaels.bsky.social•479 days ago

the best effort-to-outcome ratio in my playbook is no-knead bread: https://cooking.nytimes.com/recipes/11376-no-knead-bread recipe is forgiving, there's very little active cooking time, everybody's happy to have it on the table

zazzles.bsky.social•479 days ago

green bean casserole:

foodycatalicia.bsky.social•479 days ago

https://www.bonappetit.com/recipe/pull-apart-sour-cream-and-chive-rolls I don't do Thanksgiving and I don't know how you feel about yeast, but these are incredible.

billpie.bsky.social•479 days ago

https://www.amateurgourmet.com/2013/11/skip-the-white-meat-braise-the-dark-meat-and-your-turkey-will-never-be-dry.html

dangerpixel.com•479 days ago

Back when I could eat gluten I made this several years in a row for thanksgiving at the request of a friend

It is stupid good but I suspect I would loathe the woman who created it

someday I will try it w gluten free pasta

https://www.thepioneerwoman.com/food-cooking/recipes/a8901/fancy-macaroni/

emmeetsworld.bsky.social•479 days ago

One of my favorites every year https://www.purejoyliving.net/mirliton-dressing

foodycatalicia.bsky.social•479 days ago

This is so interesting! I had to google mirliton and apparently it's what I grew up calling choko. This looks so much better than any of the other ways I have had them!

emmeetsworld.bsky.social•479 days ago

I've seen them called alligator pears and chayote too! Definitely cajun inspired but since they're small we've done frozen shrimp and it's tasted just as good, little flavor bombs in the casserole

iainrb.bsky.social•479 days ago

Leeks go great with any roast poultry.

🇬🇧 to 🇺🇸 translation:
- Double cream = heavy cream
- Streaky bacon = bacon

For ideal results, use the strongest aged cheddar you can find. British or Irish mature cheddar is a good bet.

https://www.bbcgoodfood.com/recipes/creamed-leeks-bacon-thyme

lauraclemens.bsky.social•474 days ago

Yeah, I love doing a massive dish of leeks in cheese saucewithout bacon for Christmas dinner

It is a lovely supper leftover too with crusty bread, some salad or leftover green veggies, maybe bread, if you have cooked a ham, some shredded ham

lrshagerty.bsky.social•479 days ago

I've never made a bad turkey with this brine. I also (usually) use the compound butter (or a variation) from this recipe.
https://www.foodandwine.com/recipes/vinegar-brined-roast-turkey

lrshagerty.bsky.social•479 days ago

And I am now required (by family demand) to make a double batch of these rolls every year: https://www.halfbakedharvest.com/salted-honey-butter-parker-house-rolls/

bezt.bsky.social•479 days ago

First time host here also. Part of my plan is start making turkey stock early using the wings, then add more drippings to it later. I want to replace gravy with turkey jus in a way that won't upset the guests lol.

jenthetiredrn.bsky.social•479 days ago

This recipe won me over to homemade cranberry sauce, over the canned jellied. Don't get me wrong, I still like the canned jellied, but this stuff is amazing. BTW, if you have extra, it freezes and thaws beautifully.
https://www.epicurious.com/recipes/food/views/cranberry-sauce-with-crystallized-ginger-2870?fbclid=IwAR05C9PTgowRwbRj_3qukFqrqSHM1GrfMwq1Abf_x7w4ycpSId4WxWrgFnE

nohecate.bsky.social•479 days ago

THIS https://smittenkitchen.com/2016/10/pumpkin-bread/?utm_campaign=later-linkinbio-smittenkitchen&utm_content=later-38250775&utm_medium=social&utm_source=linkin.bio (but I recommend using less sugar in the batter, something like 200g)

ejrfoto.bsky.social•479 days ago

Instead of cooking the turkey whole, cut it up, cooks faster, less chance of parts drying up. Less pretty but better cooking. If you still want to do some carving, try spatchcocking it. Make sure it is not frozen, do not rush the thawing. Brining is great.

reluctantrebel.bsky.social•479 days ago

A simple "fruit" salad that's more like a mini-dessert. In a bowl chop/slice apples, oranges, bananas, and grapes + A suitable amount of mini-marshmallows (1/3+++ of a bag) + A bunch of Cool Whip. Mix till all fruit coated w/ Cool Whip & you're done. I add a little extra whip per leftover serving.

cristinatoms.bsky.social•479 days ago

Okay…

*If* you happen to have an ice cream maker & access to bunches of *fresh rosemary*

(My spouse likes to experiment w/ flavors) & that *really* works, particularly w/ pumpkin pie & other such festive deserts.

I can ask him for a recipe if you’re interested…

Pretty sure the base is standard.

cristinatoms.bsky.social•479 days ago

So, turns out the base is standard, but the extraction method is very much experimental…

(In another life he was a chemist)

Anyways, apparently he extracted the oils with sugar but cannot give clearer directions at this moment…

Sorry if I got anyone’s hopes up

Not sure if he wrote anything down

chryssf.bsky.social•479 days ago

A hit with vegetarians and meat-eaters: Mushroom pie with sour cream crust.

beckyspurr.bsky.social•479 days ago

Gift article since NYT makes you pay - Brioche Chestnut Dressing. Vegetarian and can easily be made vegan. I've made it for years and it gets rave reviews.
https://cooking.nytimes.com/recipes/1019563-brioche-chestnut-stuffing?unlocked_article_code=1.-kw.gw3_.reNYqJ3J8tZp&smid=share-url

oonapatrick.bsky.social•479 days ago

Pear ginger cranberry. I actually think about it the rest of the year. https://www.allrecipes.com/recipe/230319/ginger-pear-cranberry-sauce/

daswickerman.bsky.social•474 days ago

I generally spatchcock game hens, then sous vide them with rosemary and lemon. I served with roasted root vegetables, stuffing, and a couple of different cranberry sauces. This year I'm going to marinade the game hens in a pino gris and herb bath, then use that as the base for my gravy.

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