Thanksgiving Menus

LittleDudesMom

Well-Known Member
Wendy,

your meal sounds like Thanksgiving at my mother in law's. Turkey, Ham, Beef........There is so much food, that the kitchen table, kitchen counters, and stove are serving areas. All the desserts literally cover the sideboard in the dining room. No way that stuff would fit on the dining table - well, not to mention that there are so many folk there that there is the big dining room table set, a long table for about 10 more in the foyer and those who take their plate into the living room to watch football while eating! I eat with my aunt, uncle and cousin and then go over to mother in law's after. She always makes me a plate of my favs and hides it in the second fridge!!!

It will be a lovely Thanksgiving in your new home! My advice, take help from those who offer to bring/make a dish!

Sharon
 

busywend

Well-Known Member
Oh Sharon - you better believe it! I am doing the turkey, potatoes, dressing & drinks. Everything else is being brought in by a guest!

We have a 109 inch table (craigslist - Pennsylvania House Cherry Queen Anne style - stunning!) that will seat 10 in the formal dining room. A 5 foot round glasstop table in the eat-in kitchen that will seat 6. The other 12 will be at 3 card tables in the sunporch - which is not heated but we have portable heaters that will run for the day. There is a TV in there.
I decided the seating arrangements will be age driven. The oldest group will sit in the formal dining room and it will progress from there to the sunporch being all the kids (probably 18 - 25 years in that group). They will want the TV anyway. But, we have joked about the older women wanting to sit in the sunporch and turn off the heaters!! LOL! With 2 ovens running all day.....we may have to turn the AC on!
 

DDD

Well-Known Member
That's how I do the asparagus too BUT I am addicted to using heavy duty foil in lieu of pans. I get such a kick out of crushing it up and tossing it away...I don't like washing dishes, lol. DDD
 

Marcie Mac

Just Plain Ole Tired
Waaa, I knew I should not have opened this thread - everything sounds so wonderful, especially those onions (am saving that recipe as SO and his mom LOVE those cocktail onions. Still trying to decide if I will cook or take everyone to the Casino for an all you can eat buffet (SO is pushing for the last option) Am still having some eating issues, so have been on a soft diet for months now :( If I cook just the usual Thanksgiving Day meal, maybe I could have a small (really small) piece of turkey and some mashed potatoes (if I cook without skins) and thats it. But I know me and if there is brocolli, cranberry sauce, stuffing, sweet pototoes etc on the table I won't be able to stop myself, not to mention I am constantly tasting stuff when I cook..sigh..

Marcie
 

everywoman

Well-Known Member
Thanksgiving Menu
Fried Turkey
Ham
Dressing (different than stuffing)
Rice
Gravy (Giblet)
Mac and Cheese
Green Beans
Cream Cheese Corn
Broccoli Casserole
Squash Casserole
Collards
Biscuits
Chocolate Cake
Pecan Pie
One sister is bring collards, brother in law baking pecan pies-----I'm doing the rest---large count coming---last count was 21.

Christmas--
Prime Rib
Potatoes
Brussel Sprouts in bacon (got recipe here)
rolls
Other veggies---as I decide
Various cakes and pies---small group---
 
H

HaoZi

Guest
EW, one look at that menu told me you live in the south, lol. Fried turkey is so wonderful when it's done right. I was wondering if collard greens was going to show up on anyone's menu (ewwwww but know lots of folks like them). Chocolate cake and biscuits yum! I think we're having biscuits, too.
 

AnnieO

Shooting from the Hip
Collard greens are awesome if done right! I can't, so I don't.

Turnip greens are good too. As are others...
 

DammitJanet

Well-Known Member
Step...Tony can teach ya! His are so awesome. I didnt like anything but spinach until he finally convinced me to try his collards and it took me about 5 years before I would do it then I kicked myself...lol. He cleans them really well, takes out that big middle vein, then chops them up finely. He par boils them for a about an hour or two. Till they are tender. You start out with a big pot of collards and they go down when they are tender. Then you take them out and drain. In a frying pan fry up some pork sausage either hot or mild depending on your taste preference. I dont like really spicy stuff so we do mild for me. When that is cooked through, put the collards back in the big pot you cooked them in and pour the sausage grease and all over the collards..stir. Simmer that covered for another 30 minutes or so to let the sausage and flavors marry. Serve with cornbread and some hot pepper vinegar. YUMMY!
 

Hound dog

Nana's are Beautiful
I wish I could go to EW's for xmas. OMG! YUM! lol

And janet tony can teach me how to cook greens...........man I've wanted to learn for years. :)
 

DammitJanet

Well-Known Member
Thats exactly how he does it and they turn out great. No big secret. Its the sausage that makes them so good. Dont use canned and dont use frozen. fresh only. My daughter in law uses canned and thinks she is making collards. ewww. I dont get people who just take the middle stalk out and then rough chop the leaves into about size of dollar bills and then just stick them in a pot of water with a piece of bacon or two. That does nothing for flavoring them. They just boil them for hours and hours and hours so they are a slippery mess but dont have any taste. No wonder people dont like them. Tony rolls the leaves up like a cigar and chops them up so they are like the width of a shoe lace. That way they cook fairly fast to tender. You know how cabbage starts out big when you cut it out to put it in with cabbage and potatoes in a pot? Thats the same way collards do. If you buy two heads of collards you will have a spaghetti pot full but they will cook down to about a half pot when tender. Or even a little less. By the time you get all the sausage in...and its not a ton of sausage...just one of those packages that you would use to make sausage for breakfast for a family, you know like Jamestown or one of the store brand that is about 250 a pack, nothing huge. It crumbles up.
 

Numb

New Member
Oh sure........ I see EVERYONE wants to go on to that new gals place so yall jus' go to Numbs house........Ya'lls invited down the the Ranch......but I see we ain't got no takers. And it's SKWIRREL thank you very much. Tree'd em today they did.

(said in mocking super- sarcastic immitating uppity jealous voice)

'We don't have a crystal punch bowl for our Wassail' but I got a bucket I'm wrapping with TIN foil fer dippin our drinks out of.
:groan:
Lol…You keep those doors open. They’ll all come running, me included, after about 10 minutes of the children running around. I’ll be the one carrying the plastic punch bowl. Just let me know what goes with squirrel, and I’ll fill it up with that…
 

trinityroyal

Well-Known Member
What about Buttery Cricket Soup?
Where's Beth these days? We could use a round of Buttery Cricket Soup, if we're having Grilled Squirrel with Beer.

Trinity
 

DDD

Well-Known Member
If you're buying collards try to get the small leaf as they are much more tender. Mine are good...but they are not awesome so I only cook them once or twice a year. Spinach, on the other hand, I would fix every week if it wasn't so pricey. DDD
 
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