Author Topic: The Thanksgiving Thread  (Read 823 times)

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Offline Pam Gould

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Re: The Thanksgiving Thread
« Reply #14 on: November 06, 2017, 08:45:06 AM »
Looks like I'm tasked to oven roast one and deep fry one at SWMBO's daughter/son-in-law/granddaughter's house in Seattle. I make the turkey(s), stuffing, and gravy; the rest of the family and guests make the other (marginally important) stuff. I'm sure it will be the usual tasty good time as long as I don't freeze.
Be sure to duct tape hand warmers to your shell....extra ones over the 'portant parts" ;D

I usually spatchcock 2 small turkeys and flavor them to with different compound butters. I like smaller birds. Then mashed taters, stuffing, corn bread pudding. And rolls. Like The Smoke, I use my two wall ovens.


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Pap: - Can we get a recipe for THAT?! Sounds wonderful....And not common in the South. I have had it...got the Mrs. T to try in in one of our travels - and she loved it. Would make a nice Thanksgiving surprise for her if I can make some.
I do the compound butter with gahhlick & herbs, under the skin..works great, just sayin   .☆´¯`•.¸¸. ི♥ྀ.
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Offline Pappymn

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The Thanksgiving Thread
« Reply #15 on: November 06, 2017, 02:08:24 PM »
Sweet Corn Bread Pudding
Recipe courtesy Alton Brown
Prep Time:25 minInactive Prep Time:--Cook Time:55 minLevel:EasyServes:6 to 8 servings
Ingredients
* 1/2 onion, diced fine
* 1/2 pound of bacon, chopped 
* 1/2 teaspoon thyme
* 1/2 teaspoon rosemary
* 1 (15-ounce) can creamed style sweet corn
* 1 cup heavy cream
* 2 eggs
* 1 teaspoon baking powder
* 1/2 cup yellow cornmeal, whole grain, stone ground
* 1/2 cup shredded Parmesan
* 1 teaspoon kosher salt
* Ground black pepper
* 2 cups cubed French bread
Directions
Heat oven to 350 degrees F.
Sweat onions with bacon and herbs in an oven safe skillet until translucent.
Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.


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Offline teesquare

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Re: The Thanksgiving Thread
« Reply #16 on: November 06, 2017, 07:00:31 PM »
Awesome Pappy. Thanks!

Would you be so kind as to copy that recipe to the side dishes recipes section too? That way we can always find it.
Thanks again.
T
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Offline Pappymn

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The Thanksgiving Thread
« Reply #17 on: November 06, 2017, 07:06:34 PM »
Awesome Pappy. Thanks!

Would you be so kind as to copy that recipe to the side dishes recipes section too? That way we can always find it.
Thanks again.
T
You got it Chief
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Offline Tailgating is my game

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Re: The Thanksgiving Thread
« Reply #18 on: November 06, 2017, 08:36:14 PM »
Sweet Corn Bread Pudding
Recipe courtesy Alton Brown
Prep Time:25 minInactive Prep Time:--Cook Time:55 minLevel:EasyServes:6 to 8 servings
Ingredients
* 1/2 onion, diced fine
* 1/2 pound of bacon, chopped 
* 1/2 teaspoon thyme
* 1/2 teaspoon rosemary
* 1 (15-ounce) can creamed style sweet corn
* 1 cup heavy cream
* 2 eggs
* 1 teaspoon baking powder
* 1/2 cup yellow cornmeal, whole grain, stone ground
* 1/2 cup shredded Parmesan
* 1 teaspoon kosher salt
* Ground black pepper
* 2 cups cubed French bread
Directions
Heat oven to 350 degrees F.
Sweat onions with bacon and herbs in an oven safe skillet until translucent.
Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.


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6 to 8 servings...hey you need to make more to take care of us all ;D ;D ;D ;D
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