What's on your Turkey-Day Menu?

[akroberts1085]

We all gather at my sister's farm. The cows still have to be milked and fed, so that's the only way her crew can join the festivities. Stepping into her beautiful, 150 year old farmhouse on Thanksgiving is like stepping back in time. She roasts a farm-raised turkey while one of her boys deep fries another. We all bring sides and desserts. I swear the table groans before we eat as badly as the bellies groan afterwards - and for the same reason: too much food!

My designated dish is fried cauliflower. Apparently I'm not allowed to come without it. It's an old tradition started nearly a hundred years ago when my grandfather's huge Italian family all gathered for the big Holiday meal. All these years, the story was that food was scarce, especially through the Depression, and cauliflower was cheap and easy to grow, so it was simply available. After all these years, though, I've finally figured out the real reason.

The "cheap and available" part is true, but not the main reason behind it. With dozens of children underfoot, all clamoring for dinner, a cheap filler comes in handy. No kid wants plain cauliflower, but when its' fried, magic happens! That bowl of fried cauliflower is the only thing they're allowed to raid without pestering an adult. By the time the meal is organized and everyone is ready to eat, the littles have taken the edge off their hunger and the adults can eat in peace. Now THAT's a tradition I can live with!

That's a wonderful story about tradition and saving money and adults from the kids' pestering the adults.

 

[SunriseChickers]

We all gather at my sister's farm. The cows still have to be milked and fed, so that's the only way her crew can join the festivities. Stepping into her beautiful, 150 year old farmhouse on Thanksgiving is like stepping back in time. She roasts a farm-raised turkey while one of her boys deep fries another. We all bring sides and desserts. I swear the table groans before we eat as badly as the bellies groan afterwards - and for the same reason: too much food!

My designated dish is fried cauliflower. Apparently I'm not allowed to come without it. It's an old tradition started nearly a hundred years ago when my grandfather's huge Italian family all gathered for the big Holiday meal. All these years, the story was that food was scarce, especially through the Depression, and cauliflower was cheap and easy to grow, so it was simply available. After all these years, though, I've finally figured out the real reason.

The "cheap and available" part is true, but not the main reason behind it. With dozens of children underfoot, all clamoring for dinner, a cheap filler comes in handy. No kid wants plain cauliflower, but when its' fried, magic happens! That bowl of fried cauliflower is the only thing they're allowed to raid without pestering an adult. By the time the meal is organized and everyone is ready to eat, the littles have taken the edge off their hunger and the adults can eat in peace. Now THAT's a tradition I can live with!

That sounds like a magically memorable kind of Thanksgiving!

 

[MROO]

That sounds like a magically memorable kind of Thanksgiving!

It is truly a wonderful time. Thanksgiving is my absolute favorite holiday of the year!

 

[MROO]

I shall enjoy my boring baked turkey, thanks very much

I’m probably most looking forward to the onion dish my mom makes every year. It’s got onions, cheese, butter, and breadcrumbs. It’s basically diabetes in a dish, but sooooo good

We've adopted a dish from our rector's wife. She calls it 9-1-1 dip because it'll give you a heart attack. It's super simple and almost sinfully delicious. Just cream together a pound of butter and a pound of cream cheese, then add whatever seasonings you want - measured with your heart, not a cup or spoon! Fresh herbs make it beautiful, but dried work just as well. Our only requirement is lots of fresh garlic (or onion, if that's more your style.)
You can eat it right away, but it's much better left to meld in the fridge overnight. If you have leftovers (which is rarely, at our house) it's amazing on a ham sandwich, too!

 

[MROO]

As long as it's seasoned properly a baked turkey is amazing

What is this sorcery?!
Are you permitted to share the full recipe or is this something that the world ain't prepared for?

I don’t have access to the recipe right now, it only comes out once a year

We do something like this, too. We don't really have a recipe, but here's how ours goes:
Slice your onions into very thin rings and lay them out like scalloped potatoes. I use a rectangular, glass pan. Spread generously with the cheese of your choice. Add a layer of bread crumbs on top and pour melted butter over it all. Bake until onions are tender and the top is browned.
If my onions are really strong, I'll sauté them first in some butter before laying them out, just to sweeten and soften them a bit - don't cook them through! Salt is optional and can be added at any point. I lightly salt the onions.
There are no set quantities. As my family says, "Measure with your heart or just keep going until the spirits of your ancestors say "Enough!"

 

[MROO]

Nah.....you haven't met her she will NEVER tell. I'm pretty sure she wouldn't crack if you tortured her

Tell her to make sure she leaves it to you in her will!

 

[MROO]

So stove-top is a scam

StoveTop is good, but too salty for my taste. It sure is convenient, but home-made doesn't take long, either, it's just messier. You can even make your own dry mix ahead of time using store-bought croutons -plain bread ones are sold as stuffing crumbs, not the expensive seasoned ones.

 

[MROO]

So stove-top is a scam

StoveTop is good, but too salty for my taste. It sure is convenient, but home-made doesn't take long, either, it's just messier. You can even make your own dry mix ahead of time using store-bought croutons -plain bread ones are sold as stuffing crumbs, not the expensive seasoned ones.

 

[MROO]

What time is your dinner? I’ve got to go book my flights…

Join us at The Farm, there's always room for one more!

 

[MROO]

I cheat. The grocery stores around us carry bags of cubed bread from the bakery and I'll start with that. You can usually get them either plain or seasoned, it's up to you. My mix is bread, eggs, celery, onion, diced apples, Scarborough fair (parsley, sage, rosemary, and thyme), a few other mixed herbs and spices, 2 sticks of butter, and chicken stock. You sweat the celery and onions with half the butter, add all the seasoning to the stock with the other half of the butter, and then mix. Takes maybe 30 min to prep. I put half in the bird and half I just bake for an hour in a casserole dish so people can choose which they prefer (the in-bird is WAY better).

That's what we do - and it can be customized!

• Diced giblets
• Walnuts and cranberries (or Craisins)
• Mushrooms
• Roasted chestnuts
• Whatever your heart (and palate) desires!