Gobble Gobble–I Need Help!

Home The Daily Kitten Cat Chat Forum TDK Cafe Gobble Gobble–I Need Help!

This topic contains 199 replies, has 38 voices, and was last updated by  Jeankit 1 month, 4 weeks ago.

Viewing 30 posts - 1 through 30 (of 200 total)
  • Author
  • #20158


    It may seem early for some, but I am in need of some help. My dad, the chef, is coming for Thanksgiving dinner! I am in a panic–okay panic is a bit strong, but I certainly feel the stress! I could use all those favorite recipes you have for traditional Thanksgiving fare!! The more recipes the better–than I can figure out what I can actually accomplish.



    Renee in Arkansas

    Sox’s mom, I posted on the Night Shift , page 3, for whipped sweet potatoes.



    Thank you!!



    Soxmom I have an family recipe which is a little unique but always a hit. Its pumpkin soup. I even had one person who put her nose in the air and said “I hate pumpkin”. When she left she asked me to give her the recipe. It’s really delicious. I would be happy to share it if you would like to see it?


    AZDEBRA 5/27 & crew

    petpntr, please share your recipe if you don’t mind 😀


    Rubia in CA, 4/28

    SM – Have a look at this site: http://www.cookingdude.com

    This was created by my cousin, and I can guarantee from personal experience that this guy knows what he is talking about! YUM!

    The poultry section gives 3 different options for turkey (the BBQ Rotisserie Turkey is fantastic!)


    AZDEBRA 5/27 & crew

    Looks like a fun website Rubia 😀


    Renee in Arkansas

    You can serve these anytime. They are cheese-y potatoes. 🙂

    Potatoes Au Gratin

    1 10 1/2 oz. can condensed cheddar cheese soup

    1/2 cup milk

    4 cups thinly sliced potatoes

    1 small onion, thinly sliced

    1 tablespoon butter

    Blend soup and milk. In a buttered 1 1/2 quart casserole dish arrange alternate layers of potatoes, onions and sauce. Dot top with butter. Cover and bake in 350*F oven for 1 1/4 hour. Uncover. Bake an extra 15 minutes or until potatoes are done. 4 to 6 servings.



    Oh, I LOVE cheesy taters, or pasta, or on broccoli …



    My mom is sending the full-blown recipe for southern cornbread dressing. It is the centerpiece to our thanksgiving dinner. It’s the Reason we gather, from a food standpoint. Since there’s chicken in it, it can stand alone, but it’s meant to be served alongside a roasted turkey or whole chicken. I’m getting the recipe–my grandmother’s–from mom because she’s the only person who has it written down. We all just fly by the seat of our pants when we make it. I promise you a happy, happy, super-stuffed group of guests if you serve this.

    Our usual T-Day menu is as follows…it almost never varies…

    Roast Turkey

    Roast Chicken (for non-Turkey Fans…and we do have them)

    Cornbread Dressing with Chicken

    Mashed Potatoes with Butter

    Broiled Sweet Potatoes (whole, broiled in butter, served cut in half)

    Sweet potato casserole with marshmallows

    English peas and julienne carrots

    Peach/strawberry/banana fruit salad (another recipe I’ll share–it’s fast, different and gobbled up)

    Broccoli is a newcomer, say the last 10 years

    Pumpkin, pecan, and mince pies…Apple cake, pecan pralines (if the weather is dry)

    Relish dish with green and black olives, sweet and sour gherkins, cold asparagus, cherry peppers, cherry tomatoes


    Go for it!!!!

    I’ll add dressing and fruit salad recipes tomorrow. They’re honestly wonderful.


    Renee in Arkansas

    Hi Siobhan! I guess I’ll have to post my Broccoli, cheese and rice casserole recipe later. 🙂 It is always a hit at dinners. My baked beans always went over well but there never was hardly any casserole left.



    I am adding this thread to my list! My MIL always cooks but I try to bring something over but I usually pick up a dessert. I can try to make something yummy this year! I can use these recipes for Christmas too!

    Renee, you have to post your sweet potato recipe here too so they are all together. 🙂 I have to try that one


    Renee in Arkansas

    I was thinking about that, after I posted it on the Night Shift. I will try to do that a little later. I’m having problems holding my eyes open for very long, kept tossing and turning last night.



    I posted this a while back:

    Even if you’ve tried Cornbread Dressing in the past and couldn’t stand it (I am one of those people!), this is a delicious, moist recipe that was brought to a Thanksgiving dinner of ours over 30 years ago. It has been a ‘must have’ ever since.

    Cornbread Dressing

    1 Jiffy cornbread mix, prepared then crumbled with fork

    4 stalks celery, chopped

    1 onion, chopped

    1 stick butter

    ¾ loaf of bread, dried and torn into pieces

    2 cans cream of chicken soup

    1 ½ soup cans chicken broth (or a little more to make it all mushy)

    1 lb. sausage (Jimmy Dean regular works best)

    1 ½ tsp. sage (or more if you really like sage)



    In a Dutch oven, sauté celery and onion in margarine until softened. Remove from heat. Add the rest of the ingredients. DO NOT COOK THE SAUSAGE!!! I usually put on a pair of gloves and mix in the sausage with my hands.

    Bake, uncovered, at 350 degrees for 1 hour

    I’ve been known to make this as ‘comfort food’ when it’s cold outside and eat it as a meal as itself!



    oh FH, that sounds so good!



    Yes FH, I can’t wait to try that one!



    SM, When my mom cooks sweet potatoes..she cooks them on the top of the stove in water and adds things like brown sugar, white sugar and butter. As they cook and get tender the liquid turns into almost a syrup. They are very sweet and I love to eat them as a dessert. If you are interested in the recipe I will post it for you. She is the only one I know that cooks them that way! Hummmm!!!! Can’t wait till Thanksgiving!



    Here’s a Holiday Favorite, Cranberry Sauce! I always embellish this basic recipe.

    1 cup of water, a half pound of cranberries (I use a very full cup), 1 1/2 cups of sugar, 1 tsp grated orange rind. Boil the water and sugar till the sugar dissolves, add cranberries and simmer about five minutes. Stir in orange rind. Let cool a little then refrigerate. I always add 2 Tablespoons of orange rind and also 1/4 to 1/2 cup of chopped walnuts. This recipe yields about 2 cups.


    2 Popoki


    KK–my mother always adds chunks of oranges to her cranberry sauce–yum!



    Soxmom I am on my way to work but will look up the recipe tonight when I get home. Should I just post it here or would you like me to email it to you. If so, give me your email address please. You can try this out beforehand to see if you like it. I guarantee it will warm the cockles of your heart. What the heck are cockles anyway?


    KYKAT 12 23

    Corn Pudding is a must at our house on thanksgiving. It is tasty and this recipe is easy and no fail. For a single batch I use my trusty square corning ware baking dish, when I double it I use a 9 x 11 rectangle dish. When I triple it the big mammer jammer pyrex dish comes out.

    Corn Pudding

    3 eggs

    1- can cream corn

    1- can corn niblets drained

    1/4 cup sugar

    1/2 cup milk

    1/4 cup flour

    1 tsp butter

    salt & pepper

    dash of nutmeg – optional

    Preheat oven to 350

    Mix egg & sugar together, Mix flour & milk in a jar, shaking until smooth. (no lumps) Add to egg mixture. Add corn, salt, pepper and nutmeg.

    spray the dish with Pam. Pour in Corn mixture and dot with butter or pour 1 Tbsp melted butter over

    And bake at 350 for 1 hour stirring once midway through. Make sure you scrape the corners really well when you stir

    Double, Triple or Quad this recipe for a crowd



    SM, I despised sweet potatoes until I tried this recipe from the absolutely most fabulous soul food eatery in the world, Weaver D’s in Athens, GA. It is also reportedly the favorite dish of REM’s Michael Stipe, if that is worth anything to you.

    Now this dish is a staple of my Thanksgiving meal–if you’re not ravenous after just smelling this, check your pulse.

    Weaver D’s Sweet Potato Souffle’


    6 to 8 servings


    * 6 small sweet potatoes (about 3 pounds)

    * 3/4 cup sugar

    * 3 large eggs, lightly beaten

    * 1/2 cup butter or margarine, melted

    * 3 tablespoons milk

    * 2 teaspoons ground nutmeg

    * 2 teaspoons vanilla extract

    * 3/4 teaspoon lemon extract


    Peel sweet potatoes, and cut into cubes. Cook sweet potatoes in boiling water to cover 15 to 20 minutes or until tender; drain and mash. Combine sweet potatoes and remaining ingredients, stirring until smooth. Spoon sweet potato mixture into a lightly greased 11- x 7-inch baking dish.

    Bake at 350° for 30 minutes or until bubbly.



    okay the corn pudding and the sweet potatoes sound so yummy and I want them both NOW!…I might have to try both.



    Another recipe that means Thanksgiving to me is Oyster Souffle’. I still have trouble having a holiday meal without it, but Hubby complains so bitterly about its aroma (I think it’s wonderful), I’ve quit making it. 🙁

    Still, here’s the recipe:


    * 35 buttery round crackers (like Ritz), crushed

    * 1 (12 ounce) can oysters, drained (retain juice)

    * 2 cups half-and-half cream

    * 1 tablespoon butter

    * 1 pinch paprika


    1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 quart casserole dish. Carefully examine (by feel) each oyster individually, removing any bits of shell or other hard pieces.

    2. Place a layer of crushed crackers in the bottom of the prepared casserole dish. Cover with a layer of oysters. Drizzle lightly with juice from oyster container. Repeat layers ending with a layer of cracker crumbs on the top, drizzled with oyster juice. Drizzle the half-and-half over all, and dot with pieces of butter. Sprinkle paprika over the top. Cover, and let stand for one hour to firm up.

    3. Bake for 1 hour in the preheated oven, until the top is golden, and the center is firm.



    All the recipes sound so good. Will they all be getting entered into MerD’s recipe book?






    Am I screwed up here? It wouldn’t surprise me. I thought she started a recipe book taking all the TDKer’s favorites & putting them together. Sorry if I’m wrong.

    gatakitty…I LOVE your avatar.



    You’re right, Susie–I was only seconding your emotion.

    Thanks for the kudos–that’s our late great Lucy, who disappeared almost a year ago. I presume she is now telling Chester EXACTLY how things are to be done!



    I just made these potatoes with my sister-in-law when we were visiting in Virginia. They are a bit different and really good.

    Sweet Potatoes with Goat Cheese and Truffle Oil

    1 1/2 lb sweet potatoes, peeled and cut into 1 1/2″ chunks

    4 oz. of goat cheese, crumbled

    2 Tbl of butter (and it has to be the real stuff)

    1 Tbl of truffle oil

    Cook sweet potatoes in boiling, salted water until tender, approximately 15 min. Drain and put in food processor, add crumbled goat cheese. Blend until smooth. Add butter and truffle oil, blend to mix.

    Place in baking dish and heat in 350 degree oven until warm, approximately 15 – 20 minutes.

    Maybe made ahead, covered and refrigerated. Either rewarm in oven, or may be heated in the microwave.

    The goat cheese gives an unusual, creamy taste and texture. To tell the truth, I don’t know that I could even taste the truffle oil and it may not be worth the expense. A hazelnut oil or walnut oil would work just as well.

    Everyone really liked these and there were no leftovers.

Viewing 30 posts - 1 through 30 (of 200 total)

You must be logged in to reply to this topic.