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PJSinger ~ You reminded me of a big problem I have this year!
Since last year, I learned that the Ocean Spray cranberry jelly-stuff has hig fructose corn syrup in it and I don't do high fructose anything!
I don't care for homemade because I don't like sticks and stems and thingies in it....I need to somehow find a different brand of it....I doubt that will be so easy!
I'm so glad you made me remember that!
Most years I cook the turkey and I also cook something else, too. I've done a beautiful standing rib roast a few times and of course the delicious ham other times....I've also done a huge crawdad boil (low country boil, to lots of folks ). I've done roast leg of lamb, too.
The turkey is traditional and I'd not do without!
I have pictures of all of the turkeys that I have made for the last 15 years or so.
I make stuffing with bread,pine nuts or walnuts,raisins,a little parmesean cheese, salt,parsley,an egg or two depending how much I am making and mix it all together and cook it on top of the stove for a few minutes and then finish it off in the oven. Oh, sometimes I put pieces of cooked Italian sausage in it too.
Full recipe, please!
Quote:
Originally Posted by PJSinger
I like thighs and wings.
Roosty, do you make cranberry sauce from scratch with fresh berries? It's very easy and super delish! Now you've got me thinking about the big day - Turkey Day! I'm pretty sure I'll be having Thanksgiving Dinner at my house this year. I'll make turkey and bread stuffing from scratch and homemade cranberry sauce and sweet potatoes and veggies and homemade pumpkin and blueberry pies, maybe a pecan pie, too. But I need more people to feed - there are only 4 of us.
One time, to fill more of the chairs at my table for Thanksgiving, I contacted nearby Valparaiso University and arranged for some foreign students to join us. My extra guests that year were two girls from China and a boy from Saudia Arabia. My family is Polish and my sister's husband is German. We had our own little United Nations in my dining room! My centerpiece was a spaghetti squash with flags from each country stuck in it. It was a hoot! That was 6 years ago. What a great memory!
Fun thread, roosty!
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Need recipe!!! ........ That was a wonderful thing you did inviting the foreign students for a delicious dinner. You gave them American hospitality and honored their own countries with flags. Charming and very thoughtful! ....... Need cranberry sauce recipe!
Quote:
Originally Posted by Quert
I might try cooking one this year, I'm not sure. I'm skeptical about my cooking skills LOL.
Does the bag give instructions, or does the turkey give instructions?
"Preheat oven to 450..
Lay down on the pan and cover yourself in butter.."
I'll be needing a much bigger butter brush!
Quote:
Originally Posted by Alaskan Mutt
I suppose it is time for me to start working on my pathetic look so that maybe someone will take pity on me and invite me over for Thanksgiving dinner. Otherwise I will probably be stuck eating my usual Thanksgiving dinner...Alaskan Jumbo Red King Crab.
Now you'll have every mouth watering for Alaskan Jumbo Red King Crab!
I love DRESSING with gizzers, celery, bell peppers and plenty of sage ... Yummmmmmmmmmmm
I, too, chop up the giblets and add them to the bread stuffing. I've never put bell peppers in it. Lots of chopped celery and onion, sauteed first, plus lots of sage and parsley.
I think when rainroosty cooks that huge turkey, he should invite us all down to share it. Roosty, if we promise to bring kegs, will you let us come? Huh? Will ya? Please?
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Most years I cook the turkey and I also cook something else, too. I've done a beautiful standing rib roast a few times and of course the delicious ham other times....I've also done a huge crawdad boil (low country boil, to lots of folks ). I've done roast leg of lamb, too.
The turkey is traditional and I'd not do without! I have pictures of all of the turkeys that I have made for the last 15 years or so.
Pictures? Okay, start posting, buddy. We want to see them! Who's with me on this?
.
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Moderator of Canada (and sub-fora), Illinois (and sub-fora), Indiana (and sub-fora), Caregiving, Community Chat, Fashion & Beauty, Hair Care, Games/Trivia, History, Nature, Non-romantic Relationships, Psychology, Travel, Work & Employment, Writing.
___________________________
~ Life's a gift. Don't waste it. ~
PJSinger ~ You reminded me of a big problem I have this year!
Since last year, I learned that the Ocean Spray cranberry jelly-stuff has hig fructose corn syrup in it and I don't do high fructose anything!
I don't care for homemade because I don't like sticks and stems and thingies in it....I need to somehow find a different brand of it....I doubt that will be so easy!
I'm so glad you made me remember that!
This recipe I found online allows you to control the sweetener. You strain the fresh cranberries after you cook them, so there would be no chunks in the final, jelled product.
__________________
My posts as a Moderator will always be in red.
Be sure to review Terms of Service: TOS And check this out: FAQ
Moderator of Canada (and sub-fora), Illinois (and sub-fora), Indiana (and sub-fora), Caregiving, Community Chat, Fashion & Beauty, Hair Care, Games/Trivia, History, Nature, Non-romantic Relationships, Psychology, Travel, Work & Employment, Writing.
___________________________
~ Life's a gift. Don't waste it. ~
This recipe I found online allows you to control the sweetener. You strain the fresh cranberries after you cook them, so there would be no chunks in the final, jelled product.
I suppose it is time for me to start working on my pathetic look so that maybe someone will take pity on me and invite me over for Thanksgiving dinner. Otherwise I will probably be stuck eating my usual Thanksgiving dinner...Alaskan Jumbo Red King Crab.
I'd feed you if you were closer. I usually work all the winter Holidays except New Years. I cook a turkey for us but I love them on the grill. I will marinade it in apple cider breast side down for a couple of hours and then turn it over and marinade another couple of hours. Take a medium sized onion and fill it with cloves. Take an orange and cut slits in it. Put them in the bird instead of stuffing which will make the meat dry. Do an olive oil rub and put whatever spices you like. I use Italian seasoning, Tarragon and paprika. I brown it first uncovered for about an hour or so in the oven. If I grill it I leave it uncovered. I'll make home made turkey pot pies, turkey soup, hot turkey sandwiches etc. with the left overs. I'll cook one a couple of times a year. I should make one for Halloween and call it roasted buzzard.
....I just take pictures of the cooking of the turkey and when it first comes out of the oven....I don't take any fancy pictures of a setting and all that.
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). I've done roast leg of lamb, too. 
I'll be needing a much bigger butter brush! 
