Members Suckrates Posted November 22, 2015 Members Posted November 22, 2015 Since Holidays will start with Thanksgiving, the traditional time of Sharing, wouldnt it be nice if we did some sharing here? Tell us if you will be cooking and hosting, or simply being a welcum guest at a family/friend dinner, and if you are a Turkey or Ham person ? IF you are hosting, tell us what is one of your "signature dishes", and if you care to, SHARE the recipe with us. Grandma is hosting a party of "one", and as tradition has it, will be cooking herself the Thanksgiving meal, which will include my signature dish, Twice cooked Brussel sprouts w/granny smith apples and currants in a chicken stock/balsamic reduction.... Looking forward to a nice quiet day of feasting. MsAnn 1 Quote
Members Suckrates Posted November 22, 2015 Author Members Posted November 22, 2015 And Remember, cooking is always more Fulfiling when you have THIS sitting on your kitchen counter while you're doing it: so inspirational, especially when it comes to the "Stuffing". axiom2001 and MsAnn 2 Quote
Members MsAnn Posted November 22, 2015 Members Posted November 22, 2015 Well I'm going to a little Thanksgiving dinner and I'm bringing the rolls... AdamSmith 1 Quote
AdamSmith Posted November 22, 2015 Posted November 22, 2015 Well I'm going to a little Thanksgiving dinner and I'm bringing the rolls... Not the buns? MsAnn 1 Quote
AdamSmith Posted November 22, 2015 Posted November 22, 2015 I'm cooking the usual turkey etc. My treat will be collard greens flavored with country ham. Which I get from a little store out in the country where I can't quite understand the owners but we manage. Quote
Members MsAnn Posted November 22, 2015 Members Posted November 22, 2015 Not the buns? No buns, but I thought Ms Ann would make her famous Brussel Sprout muffins...Oh come on now, you knew that was coming. AdamSmith 1 Quote
Members RA1 Posted November 22, 2015 Members Posted November 22, 2015 This year (unless some poor naked boy shows up on my doorstep) I am cooking a standing rib roast. Just felt like something different. Of course, he can share the roast also if he does not show up in time to cook a turkey. Visiting family and friends in NC for Christmas when I will cook the whole enchilada meaning turkey, cornbread dressing, green beans, etc. Best regards, RA1 AdamSmith 1 Quote
AdamSmith Posted November 22, 2015 Posted November 22, 2015 No buns, but I thought Ms Ann would make her famous Brussel Sprout muffins...Oh come on now, you knew that was coming. MsAnn 1 Quote
AdamSmith Posted November 22, 2015 Posted November 22, 2015 This year (unless some poor naked boy shows up on my doorstep) I am cooking a standing rib roast. That, in itself, sounds arousing. Actually that is the best cut of beef out of the whole beast. I think I said one time before that I allow myself that about once a decade, given the cholesterol count. Post a picture here! Quote
Members MsAnn Posted November 22, 2015 Members Posted November 22, 2015 Sorry...out of "Likes" so I had to "Unlike" you to "Like" you...but it was worth it! (It's all Grandma's fault) AdamSmith 1 Quote
AdamSmith Posted November 22, 2015 Posted November 22, 2015 (It's all Grandma's fault) Somehow it always is! Quote
Members RA1 Posted November 22, 2015 Members Posted November 22, 2015 Yes, I last cooked a standing rib roast in 1980. However, I have aroused at least once since then. Best regards, RA1 AdamSmith 1 Quote
Guest lurkerspeaks Posted November 22, 2015 Posted November 22, 2015 My planned feast this year.. Roast young turkey (you all know I like'em young), jalapeno cornbread stuffing, candied mashed sweet potatoes, roasted butternut squash, corn/cream cheese casserole, cranberry sauce, giblet gravy, freshly baked rolls, and for dessert, pecan pie and pumpkin cheesecake. Oh, and I find time to locate before then, a bottle of Beaujolais Nouveau Quote
Members BigK Posted November 22, 2015 Members Posted November 22, 2015 Suckrates, Your Twice Cooked Brussel Sprouts preparation sounds great (especially the balsamic reduction. Ms Ann's Brussel Sprout Muffins look pretty good too. And I'm not even that much of a Brussel Sprouts fan. Of course, count me in for the standing rib roast. I'm tasked with bringing the stuffing. I did a test run making some last week that didn't turn out so well. Then I sampled Costco's Turkey Sausage & Cranberry Cornbread Stuffing. Great stuff...don't bother making your own. Quote
Members Suckrates Posted November 22, 2015 Author Members Posted November 22, 2015 Suckrates, Your Twice Cooked Brussel Sprouts preparation sounds great (especially the balsamic reduction. Ms Ann's Brussel Sprout Muffins look pretty good too. And I'm not even that much of a Brussel Sprouts fan. Of course, count me in for the standing rib roast. I'm tasked with bringing the stuffing. I did a test run making some last week that didn't turn out so well. Then I sampled Costco's Turkey Sausage & Cranberry Cornbread Stuffing. Great stuff...don't bother making your own. Grandma LOVES balls, and if you love balls AND stuffing, sausage and cranberries, try this: a NEW twist on Stuffing that will surprise and delite your guests: Cranberry Stuffing Balls Recipe Ingredients 1 pound bulk pork sausage (you can substitute turkey sausage) 1/2 cup chopped celery 1/4 cup chopped onion 2 tablespoons minced fresh parsley 1 package (7 ounces) herb-seasoned stuffing croutons (or packaged stuffing) 3/4 cup fresh cranberries, halved (can use whole berry cranberry sauce, well DRAINED) 2 eggs, well beaten 1 to 1-1/2 cups chicken broth Directions In a skillet, cook sausage, celery and onion until sausage is done and vegetables are tender. Drain excess fat. In a large bowl, combine the meat mixture with remaining ingredients and enough broth to hold mixture together. Shape into 8-10 balls. Place in a greased shallow baking dish. Bake at 325° for 30 minutes. Yield: 8-10 servings. AdamSmith 1 Quote
Members OneFinger Posted November 23, 2015 Members Posted November 23, 2015 This year I'm flying back to my Utah home and spending Thanksgiving with my niece and her 2 boys. They are currently taking care of my house while I'm in San Diego. I love roast turkey and the leftovers for sandwhiches. But, none of them like roast turkey. However, a local meat market sells breaded turkey steaks that we all love. So, this year we'll be having our usual turkey steaks. I wish these turkey steaks were available in San Diego. It's one of my favorite meals. I am a little nervous about flying back to Utah. During my last flight to my Portland home on Halloween weekend, I developed blood clots in my lungs. Doctor says I'm good to go but I sure don't want that to happen again. Keeping my onefinger is crossed and hoping that the doctor is right. MsGuy 1 Quote
Members MsAnn Posted November 23, 2015 Members Posted November 23, 2015 Grandma LOVES balls, and if you love balls AND stuffing, sausage and cranberries, try this: a NEW twist on Stuffing that will surprise and delite your guests: Cranberry Stuffing Balls RecipeIngredients 1 pound bulk pork sausage (you can substitute turkey sausage) 1/2 cup chopped celery 1/4 cup chopped onion 2 tablespoons minced fresh parsley 1 package (7 ounces) herb-seasoned stuffing croutons (or packaged stuffing) 3/4 cup fresh cranberries, halved (can use whole berry cranberry sauce, well DRAINED) 2 eggs, well beaten 1 to 1-1/2 cups chicken broth Directions In a skillet, cook sausage, celery and onion until sausage is done and vegetables are tender. Drain excess fat. In a large bowl, combine the meat mixture with remaining ingredients and enough broth to hold mixture together. Shape into 8-10 balls. Place in a greased shallow baking dish. Bake at 325° for 30 minutes. Yield: 8-10 servings. MsAnn "Likes" this... Quote
Members axiom2001 Posted November 24, 2015 Members Posted November 24, 2015 And Remember, cooking is always more Fulfiling when you have THIS sitting on your kitchen counter while you're doing it: so inspirational, especially when it comes to the "Stuffing". I would want him straddling atop me givin' me a deep, hard pounding and much more! Quote
