Thanksgiving Traditions

This topic has 101 replies, 24 voices, and was last updated 16 years, 5 months ago by Jo in Blairsville.

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7 November, 2007 at 5:16 pm #92461

KYKAT 12 23
Participant

OP, dont baste the last 15 minutes or so and the skin will crisp up really nice. I put butter under the skin as well as on top. I season with fresh lemon juice, garlic salt, tumeric and tarragon and stuff some celery, onions and the lemon rinds in the cavity for extra flavor. I baste, baste, baste until the last 15-20 mins.

7 November, 2007 at 5:16 pm #92462

anncetera2
Participant

One Popoki, don’t baste for the last half hour to hour of cooking. Or, if you do, make sure the basting liquid has some sugar in it (honey works well). The sugar will help brown and crisp things up nicely, along with the butter or fat you’re using.

7 November, 2007 at 5:23 pm #92463

2 Popoki
Participant

You guys rock ! Thanks so much. Of course I don’t know when I’ll make the next turkey, but I’m sure I’ll remember this.

7 November, 2007 at 5:33 pm #92464

Siobhan
Participant

NOM NOM NOM I’m SO hungry and all I have today is soup. 🙁

7 November, 2007 at 5:34 pm #92465

MerD
Participant

I cook the usual on Wednesday, and then we ski on Thanksgiving day and have turkey sandwiches for lunch.

7 November, 2007 at 5:37 pm #92466

Jo in Blairsville
Participant

What fun! And if there’s no snow?

7 November, 2007 at 5:38 pm #92467

MerD
Participant

there is always snow, it may suck, but there is snow.

7 November, 2007 at 6:10 pm #92468

SharoninAustell46
Participant

Ppearson? Corn pudding? I’ve heard of creamed corn and rice pudding. Please share.

Hubby usually smokes a turkey for us and one for my Thanksgiving at work. I have new dietary restrictions and kid #1 is vegetarian, so if she joins us this year’s family gathering may be “unusual”.

7 November, 2007 at 6:28 pm #92469

Jo in Blairsville
Participant

Sharon, I can’t believe you live in the Atlanta area and have never had corn pudding!

7 November, 2007 at 6:36 pm #92470

Emma
Participant

My stuffing is half Pepperidge Farm sage stuffing and half cornbread, which I’ve cooked the night before.

I saute the following in a stick of butter:

1 onion, chopped medium

3 sticks celery, chopped fine

and add that to the sage stuffing and cornbread, along with

1 lb hot breakfast sausage, cooked and drained

3/4 cup pecans, chopped fine

3/4 cup raisins, plumped in hot water 5 minutes before

3/4 cup cranberries

Turkey stock from the roasting turkey is added last, and the amoutn is determined by how “wet” you want your stuffing to be. Mix well, put in another large roasting pan, and cook for 30 minutes.

It really is good!

7 November, 2007 at 6:43 pm #92471

Jo in Blairsville
Participant

What a fabulous combination of ingredients! Sounds devine, Emma.

7 November, 2007 at 6:53 pm #92472

paulajeanne
Participant

The number of people varies as well does the menu but we always have my mom’s chicken and rice dressing, and my grandma’s recipe for tomato aspic. Wouldn’t be a thanksgiving without those two.

7 November, 2007 at 6:54 pm #92473

KYKAT 12 23
Participant

Sharon here is my recipe for corn pudding. I always double it for Thanksgivinig.

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 â€“ optional

Preheat oven to 350

Mix egg & sugar together, Mix flour & milk in a jar, shaking until smooth. Add to egg mixture. Add corn, salt, pepper and nutmeg.

spray the dish with Pam. And bake at 350 for 1 hour

Double this recipe for

Thanksgiving

7 November, 2007 at 6:55 pm #92474

KYKAT 12 23
Participant

Oh I dot the top with the butter and I stir midway through

7 November, 2007 at 7:00 pm #92475

Jo in Blairsville
Participant

Is this recipe traditional for your area, ppearson? Here in GA, we use cornmeal instead of flour, and add sour creme.

7 November, 2007 at 7:04 pm #92476

KYKAT 12 23
Participant

It was my best friends mom’s recipe and I have been making it for the family since I was 15. My mother-in-laws recipe is similar but she uses fresh corn cut off the cob

7 November, 2007 at 7:13 pm #92477

Jo in Blairsville
Participant

Well, it sounds delicious. I have a feeling, if anyone in your family is looking for you, they’ll find you in the kitchen!

7 November, 2007 at 7:20 pm #92478

KYKAT 12 23
Participant

Jo, pretty much. This year, two of my teen age neices are going to make the corn pudding. They are old enough now to want to be a part of the cooking so I am passing on the tradition to them. I’ll make the green beans. I am also making baked pumpkin as a bonus!

7 November, 2007 at 7:21 pm #92479

gatakitty
Participant

Jo, here’s my 3rd generation-handed-down Georgia recipe (no cornmeal or sour cream, I guess we never thought of it in NE GA, but mmm-MMM, it’s good)! Like the oysters, I often double this recipe. (MAJOR pig-out factor here!)

1 can (1 lb., 1 oz) creamed corn

1/3 c. milk

1/2 c. plain bread crumbs (approx.)

1 Tbsp. onion, chopped

1 Tbsp. bell pepper, chopped

1 Tbsp. pimiento, chopped

1/4 tsp. salt

dash of pepper

1 Tbsp. butter or margarine,

Combine all ingredients except butter, adding more bread crumbs if it seems runny. Place in a greased 1 1/2 qt. casserole dish. Top casserole with dots of butter. Bake uncovered at 350 degrees for 30 minutes. Makes 4 servings

7 November, 2007 at 7:29 pm #92480

HuddysMama
Participant

I don’t eat turkey at all (nor does anybody in my family), so we usually have a ham and a baked chicken. My contribution is always Queen Mary potatoes. We have a ton of side dishes which I ignore so I can concentrate on the ham. Last year we watched the dog show just to cheese my dad off, who wanted to watch football. It was very amusing.
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