or Connect
Mothering › Mothering Forums › Natural Living › Nutrition and Good Eating › Traditional Foods › Thanksgiving recipes?
New Posts  All Forums:Forum Nav:

Thanksgiving recipes? - Page 2

post #21 of 55
Mascarpone peas:

Cook peas. Drain. Take one third of peas and throw into food processor with a pkg of mascarpone cheese, 1/4 cup of parmesan cheese, 3/4 cloves of garlic, 1/2 a purple onion, salt and pepper. Process until smooth and creamy, then add to remaining peas and top with snipped chives. Mmmmmmmmmmmmmmmmmmmmmmmm...

BTW the stuffed peppers where a hit with the littles. All of them even the pickier ones ate the quinoa.
post #22 of 55
Oooh! Can I have the stuffing recipe? That sounds fabulous!
post #23 of 55
I really must sub to this, and I am getting hunggrrryyy reading this!
post #24 of 55
I made a cider/maple/marjoram turkey last year that rocked the house, it made the gravy so rich and amazing and everyone flipped for it.

I make cornbread stuffing from scratch, fermented cranberry sauce(for the first time last year) and oyster soup (usually, but not this year as we are in COlorado, not NOLa.!)

this thread is making my nouth water with all the ideas and yumminess!
post #25 of 55
Quote:
Originally Posted by MMGerard View Post
This is one of our favorite Thanksgiving and general fall-season soups: http://www.epicurious.com/recipes/fo...routons-102511 I use homemade chicken broth instead of canned.
DERN that sounds GOOD!
post #26 of 55
Quote:
Originally Posted by sisteeesmama View Post
I made a cider/maple/marjoram turkey last year that rocked the house, it made the gravy so rich and amazing and everyone flipped for it.
Recipe?
post #27 of 55
Quote:
Originally Posted by stilllearning85 View Post
Recipe?

Of course, let's see....

I had a small turkey but of course you could use any size and adjust....I am a throw it in the pot kind of cook so this will all be estimated, but it will work just fine.

I used a couple of cups of cider
Maybe a 1/4 cup maple syrup
dried marjoram and poultry seasoning
a bay leaf
butter salt and pepper
an onion, celery stalk and carrot
homemade turkey stock(I make turkeys more than just on thanksgiving, but chicken would be just fine as would boxed broth)

*So I jammed butter up under the skin of the turkey and sprinkled salt, pepper and poultry seasoning onto the skin of the turkey.
*Then I put the veg. inside the cavity, I think I also seasoned the inside of the turkey with salt and pepper and herbs as well.
*Then I put the turkey in the roaster and seared the outside by setting the oven high like 425 at first and then once it was seared I turned it down to slow cook.
*At that point I poured in the cider, stock and maple syrup and basted the turkey with the liquids about every 20mins.
*Once the turkey was made I made gravy the reg. way, but I like the pp idea of using heavy cream to thicken intstead, it would be yummy this way I think!

I served this with cornbread stuffing but it would be good with other kinds, maybe even one with some nuts or fruit in it.
post #28 of 55
Ok, that's it. I have put in an order for a heritage breed local turkey.

I was surprised to FIND a heritage breed local turkey... doubly surprised to find a small one that would be the right size for our tiny gathering, and triply (is that a word?) surprised to find that it cost about the same as last year's disappointing organic turkey.

Now I'm going to do my best to make it a Local Thanksgiving. Luckily for me, being in south Texas, that's pretty easy to do. I won't go 100%, cuz I like salt and there's no local butter and... I seriously doubt anyone grows cranberries down here.

Anyway, that cider/maple/marjoram turkey recipe sounds like a real possibility. I've been gathering recipe ideas... I need to finalize my menu soon so I can start shopping and not leave it all to one big, expensive trip.
post #29 of 55
Does anyone have a good recipe for cranberry chutney/ fermented cranberry something?

In regards to using cream to thicken gravy - has anyone tried this with coconut milk? Was it successful?
post #30 of 55
Quote:
Originally Posted by stilllearning85 View Post
I have a whole list going now thanks to you ladies!
Funny tho, cause I am due on Thanksgiving day this year... Hopefully, in-laws and my mom will step up to the plate and make all the food (maybe a few days early or late depending on baby)! Can't miss Thanksgiving!!
Here is my list so far (it will definitely continue to grow):
-Turkey
-Fermented Cranberry Chutney
-Sausage Stuffed Acorn Squash
-Greens w/garlic and butter
-preserved lemon salsa
-almond flour buscuits
-somesort of potato thingy
-pumpkin pie with nut crust

hmmm, looks like a lot of starch, need to come up with more starch free type thanksgiving recipes... any ideas?
How funny! We're due on the same day. I would LOVE to cook a TF style thanksgiving this year but my MIL is flying out for the birth and she is one of those take over the kitchen kinda people. Plus, hubby will defend his mom and what he wants to eat. Not worth the fight. Although I probably will make a couple TF friendly sides (like the stuffing for sure). Helping her sub boxed crap for some homemade stuff.
post #31 of 55
Quote:
Originally Posted by sisteeesmama View Post
Of course, let's see....

I had a small turkey but of course you could use any size and adjust....I am a throw it in the pot kind of cook so this will all be estimated, but it will work just fine.

I used a couple of cups of cider
Maybe a 1/4 cup maple syrup
dried marjoram and poultry seasoning
a bay leaf
butter salt and pepper
an onion, celery stalk and carrot
homemade turkey stock(I make turkeys more than just on thanksgiving, but chicken would be just fine as would boxed broth)

*So I jammed butter up under the skin of the turkey and sprinkled salt, pepper and poultry seasoning onto the skin of the turkey.
*Then I put the veg. inside the cavity, I think I also seasoned the inside of the turkey with salt and pepper and herbs as well.
*Then I put the turkey in the roaster and seared the outside by setting the oven high like 425 at first and then once it was seared I turned it down to slow cook.
*At that point I poured in the cider, stock and maple syrup and basted the turkey with the liquids about every 20mins.
*Once the turkey was made I made gravy the reg. way, but I like the pp idea of using heavy cream to thicken intstead, it would be yummy this way I think!

I served this with cornbread stuffing but it would be good with other kinds, maybe even one with some nuts or fruit in it.
Oh wow, that sounds heavenly! I think I may take over turkey cooking this year (even if I'm in labor)! When you turned the heat down, what did you turn it to?
post #32 of 55
[QUOTE=Faliciagayle;14540145]Does anyone have a good recipe for cranberry chutney/ fermented cranberry something?

I want this recipe, too. Can I use canned whole cranberry sauce? Can't get fresh cranberries here (Live in China, teaching English).
post #33 of 55
This is a spectacular stuffing recipe that I have done:

http://www.cdkitchen.com/recipes/rec...nut63278.shtml

I imagine you could add some chopped giblets to it too!
post #34 of 55
Quote:
Originally Posted by Faliciagayle View Post
Does anyone have a good recipe for cranberry chutney/ fermented cranberry something?

In regards to using cream to thicken gravy - has anyone tried this with coconut milk? Was it successful?
While I haven't done gravy this way, I've made lovely alfredo sauces with coconut cream. I just stick the cans in the fridge overnight and scoop off the hardened cream. I save the "skim" water for other purposes.

HTH!
post #35 of 55
Quote:
Originally Posted by athenalove46 View Post
Oh wow, that sounds heavenly! I think I may take over turkey cooking this year (even if I'm in labor)! When you turned the heat down, what did you turn it to?
350, sorry, should have said that!

I actually made one yesterday and it came out so moist, I love FALL!

Another recipe I remembered that would be good for Thanksgiving is swisschard/broccoli rabe with craisins, walnuts, balsamic vinegar and garlic/onions cooked in Olive oil or Coconut oil or butter.......SO yummy.
post #36 of 55
This thread is making me drool!

I'm not sure what my menu is yet. I have to endure a family gathering with the ILs but luckily it is on F instead of T-day. SO, we are having a dinner at our house - just DH, DD and I plus a friend of DH's that doesn't have family in the area.

One thing I've been making for the last few years is a pumpkin pie with coconut milk subbed for the other milks. VERY tasty! I started doing it when I was dairy free for a while and now I just do it because it is good.
post #37 of 55
I posted a fermented cranberry chutney recipe on page one if that helps...
post #38 of 55
Quote:
Originally Posted by stilllearning85 View Post
I posted a fermented cranberry chutney recipe on page one if that helps...
I feel like a goober but I totally don't see it....
post #39 of 55
Quote:
Originally Posted by Faliciagayle View Post
I feel like a goober but I totally don't see it....
Hehehehe! I totally understand! here yah go again!

The Cranberry chutney:
3 c. cranberries
1/2 c. raisins
1/2 c. nuts (pecans)
1/2 c. rapadura
2 tsp. salt
1/2 c. whey
1/2 c. prune juice or other juice
1 tsp. cinnamon
1/2 tsp. cloves
juice from 1 orange
juice from 1 lemon

pulse first 10 ingredients in food processor
stir in raisins
ferment for 48 hours
refridgerate


What do you guys think about using date paste or something instead of rapadura? Then it would be completely fruit sweetened!
post #40 of 55
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Traditional Foods
Mothering › Mothering Forums › Natural Living › Nutrition and Good Eating › Traditional Foods › Thanksgiving recipes?