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#31 of 55 Old 10-17-2009, 11:36 PM
 
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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?

Liz, Air Force wife, mommy to 3 kiddos.

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#32 of 55 Old 10-18-2009, 09:15 AM
 
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[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).
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#33 of 55 Old 10-18-2009, 10:35 AM
 
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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!

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#34 of 55 Old 10-18-2009, 01:06 PM
 
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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!

I am not crunchy enough for this forum. Everyday I get a little crunchier though! :
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#35 of 55 Old 10-18-2009, 04:53 PM
 
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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.
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#36 of 55 Old 10-18-2009, 07:23 PM
 
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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.

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#37 of 55 Old 10-19-2009, 02:02 PM
 
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I posted a fermented cranberry chutney recipe on page one if that helps...
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#38 of 55 Old 10-19-2009, 06:48 PM
 
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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....

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#39 of 55 Old 10-19-2009, 06:56 PM
 
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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!
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#40 of 55 Old 10-25-2009, 12:37 PM
 
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#41 of 55 Old 11-12-2009, 12:00 AM
 
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Well, just two weeks to go! I finally finished planning my menu. I'm overcooking and I know it. Hopefully the leftovers will freeze well. I absolutely could not come to a compromise on dessert, so I decided to be all cute and hostess-y and package up the cranberry bars for my guests to take home with them.
Here's what we'll be eating:

Spiced Pecans and Pepitas (appetizer)

Cider-Brined Turkey with Giblet Gravy
Cornbread Dressing
Cranberry Salad
Roasted Root Vegetables
Bubba Beans (my BIL's long-cooked green beans with ham)
Broccoli Rabe with Lemon and Shallots
Chebe Rolls

Pumpkin Custard in Pumpkin Shells
Cranberry Bars
Chocolate-dipped Fruits (and marshmallows and... well... anything that stands still long enough, LOL)

SAHM of Kayla (11/98) Hunter (8/03) Jo (1/04) : Jared (2/05) Camelia (12/07) Hope/Chance (11/08) and Jack (12/09)
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#42 of 55 Old 11-13-2009, 05:11 PM
 
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Bumping this because I need the good ideas!

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#43 of 55 Old 11-13-2009, 05:22 PM
 
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Originally Posted by Junegoddess View Post
Well, just two weeks to go! I finally finished planning my menu. I'm overcooking and I know it. Hopefully the leftovers will freeze well. I absolutely could not come to a compromise on dessert, so I decided to be all cute and hostess-y and package up the cranberry bars for my guests to take home with them.
Here's what we'll be eating:

Spiced Pecans and Pepitas (appetizer)

Cider-Brined Turkey with Giblet Gravy
Cornbread Dressing
Cranberry Salad
Roasted Root Vegetables
Bubba Beans (my BIL's long-cooked green beans with ham)
Broccoli Rabe with Lemon and Shallots
Chebe Rolls

Pumpkin Custard in Pumpkin Shells
Cranberry Bars
Chocolate-dipped Fruits (and marshmallows and... well... anything that stands still long enough, LOL)

Recipes please?

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#44 of 55 Old 11-14-2009, 10:37 AM
 
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I'm using the pumpkin custard recipe from here: http://nourishedkitchen.com/pumpkin-molasses-custard/

And the broccoli one is from here: http://www.epicurious.com/recipes/fo...hallots-233159

SAHM of Kayla (11/98) Hunter (8/03) Jo (1/04) : Jared (2/05) Camelia (12/07) Hope/Chance (11/08) and Jack (12/09)
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#45 of 55 Old 11-15-2009, 12:59 AM
 
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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 do you make the -Fermented Cranberry Chutney??????

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#46 of 55 Old 11-15-2009, 01:00 AM
 
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Originally Posted by Junegoddess View Post
Well, just two weeks to go! I finally finished planning my menu. I'm overcooking and I know it. Hopefully the leftovers will freeze well. I absolutely could not come to a compromise on dessert, so I decided to be all cute and hostess-y and package up the cranberry bars for my guests to take home with them.
Here's what we'll be eating:

Spiced Pecans and Pepitas (appetizer)

Cider-Brined Turkey with Giblet Gravy
Cornbread Dressing
Cranberry Salad
Roasted Root Vegetables
Bubba Beans (my BIL's long-cooked green beans with ham)
Broccoli Rabe with Lemon and Shallots
Chebe Rolls

Pumpkin Custard in Pumpkin Shells
Cranberry Bars
Chocolate-dipped Fruits (and marshmallows and... well... anything that stands still long enough, LOL)

oh yes recipes!!!! PLEASE

namaste.gif Practicing medicine Mama to four beautiful children 
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#47 of 55 Old 11-15-2009, 12:11 PM
 
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Vanessa - aspiring Traditional Foods momma of Graham & Margot
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#48 of 55 Old 11-15-2009, 12:20 PM
 
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Anyone have a good recipe for sweet potatoes?
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#49 of 55 Old 11-15-2009, 12:27 PM
 
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Oh, cranberry chutney, how could I forget cranberries!!!!! I love cranberries. I usually just do them w/ coconut, pecans and pineapple chunks but that recipe sounds very good.

Oh, on sweet potatoes I make them very basic but we love them here- bake in their skin(I think the texture and taste is better that way). Then I slip them out of them skins and mash w/ plenty of cinnamon, coco oil, and some raw honey then top w/ nuts. Especially tasty if you toast the nuts in some oil(I used to do butter). However, for day to day I usually just top w/ the plain nuts, but for a special occasion will toast them and sprinkle w/ a bit of turbinado. You can then rebake for that twicebaked taste but they are still yummy even if not.

Happily Married to my : 11 yrs- Mama to wild-eyed monkey boy 7-04, fiery little girl 4-07, and the happy smiley baby that sleeps 11-09!
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#50 of 55 Old 11-24-2009, 05:29 PM
 
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Did I miss a recommended Cornbread Stuffing recipe? Googling isn't yielding anything that's grabbing me...

Vanessa - aspiring Traditional Foods momma of Graham & Margot
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#51 of 55 Old 11-24-2009, 06:31 PM - Thread Starter
 
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Quote:
Originally Posted by stilllearning85 View Post
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!

I just tasted this and it is DELICIOUS!!!! I am a die-hard jellied cranberry sauce fan and was slightly apprehensive about anything other than that, but I made this for thanksgiving at the in-laws and sampled it today. It is awesome! If you didn't make it this year, definitely do it next year!
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#52 of 55 Old 11-24-2009, 10:41 PM
 
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(Meant to quote above poster....regarding Cranberry Chutney) I have this sitting on my counter as we speak. I hope it is as good as you said! I got some wierd looks from hubby about it. I have decided that I am going to make most everything this year and tomorrow is the day I'm gonna prep it all.

I'm making a crock pot dressing with some sourdough from a local bakery and it looks so good (and easy).

Liz, Air Force wife, mommy to 3 kiddos.

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#53 of 55 Old 11-25-2009, 10:35 AM
 
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Originally Posted by nuwavemomma View Post
Did I miss a recommended Cornbread Stuffing recipe? Googling isn't yielding anything that's grabbing me...
Here's the recipe I'm using:
http://www.epicurious.com/recipes/fo...nd-Sage-240385

I make the cornbread using a basic old recipe from my MIL, and am using the marvelous gluten-free Udi's white bread for that part.

SAHM of Kayla (11/98) Hunter (8/03) Jo (1/04) : Jared (2/05) Camelia (12/07) Hope/Chance (11/08) and Jack (12/09)
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#54 of 55 Old 11-25-2009, 04:54 PM
 
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Did I miss a recommended Cornbread Stuffing recipe? Googling isn't yielding anything that's grabbing me...
I just googled cornbread stuffing and I see what you are talking about. Pampered Chef has this great recipe which has that sweet and savory taste that you usually get from cornbread stuffing. It may not be exactly what you are looking for because its not cornbread but it is oh so good.
Here is it:
1/2 lb bulk pork sausage
1/2 cup (1 stick) butter or margarine
1 1/2 cups sliced celery
1 1/2 cups chopped onion
1 package (14 ounces) herb-seasoned cubed stuffing
1/2 cup sweetened dried cranberries
1/2 cup coarsely chopped apples
1 tbsp Rosemary Herb Seasoning Mix
2 cans (14.5 oz each) chicken broth
Preheat oven to 350ºF. Place sausage into (10-in.) Skillet; cook over medium heat 3-5 minutes or until no longer pink, breaking into crumbles. Remove Skillet from heat and transfer sausage to paper towel-lined plate. (Do not drain Skillet.)
2. Add butter to Skillet; heat over medium heat 1-3 minutes or until foamy. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisp-tender.
3. In Stainless (6-qt.) Mixing Bowl, combine stuffing, cranberries, apples, seasoning mix and sausage. Add vegetable mixture and broth; toss until moistened.
4. Spoon stuffing into Deep Covered Baker. Cover and bake 30 minutes. Carefully remove lid using Oven Mitts, lifting away from you; bake an additional 30 minutes or until stuffing is golden brown and heated through.
Yield: 16 servings
Nutrients per serving: Calories 210, Total Fat 10 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 27 g, Protein 6 g, Sodium 720 mg, Fiber 3 g Sausage and Apple Stuffing

Kate
Advocate of Pampered Chef
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#55 of 55 Old 11-21-2010, 09:37 AM
 
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Quote:
Originally Posted by amcal View Post

Anyone have a good recipe for sweet potatoes?


 

Maple-Glazed Yams with Pecan Topping

 

Ingredients

  • 3 lbs of yams (red-skinned sweet potatoes), peeled, cut into 1/4 inch rounds
  • 1/2 cup maple syrup
  • Salt
  • 1 teaspoon orange zest (optional)
  • 6 Tbsp chilled butter, cut into 1/2 inch pieces
  • 1/3 cup brown sugar, packed
  • 1  1/2 cups pecans

 

Instructions

1.  Preheat the oven to 400°F. Heat a large pot of salted water (add a tablespoon of salt for every two quarts of water) until boiling. Add the yam rounds. Cook the yams until the water starts to simmer again, about 4 minutes. Remove from heat, drain, then rinse in cold water.

2.  Butter a baking dish. Arrange the yam rounds in the baking dish, overlapping the pieces, layering the yam rounds to fill up the dish. Sprinkle each layer liberally with salt. Sprinkle the yam rounds with orange zest if using. Pour maple syrup over yams. Dot with 2 Tbsp of the butter. Cover with aluminum foil and bake until yams are almost tender, about 20 minutes.

3.  Put 3/4 cup pecans in a blender or spice grinder and grind into a coarse meal. Coarsely chop the other 3/4 cup of pecans.

4.  Mix the ground pecans and brown sugar together in a medium bowl. Using your fingers, mix in the remaining 4 Tbsp of butter until the mixture resembles a coarse meal. Mix in the chopped pecans.

5.  Sprinkle the pecan mixture over the yams. Bake the yams, uncovered, until the topping browns, about 15 minutes.

Serves 6-8 as a side dish.

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