What's your Thanksgiving specialty?

[savanna3313]

Ok....I am referring to recipes! :haha: There are alot of good cooks here at Bogley (male and female) so how about sharing an old family recipe/specialty that you usually make only during the holidays. Here is one that always wins rave reviews - even from people who claim they don't like yams or sweet potatoes. (I have to double or sometimes triple the recipe depending on how many people are coming).

Sweet Potato Praline Casserole

Ingredients:

1 large can sweet potatoes (or yams) drained
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/3 cup granulated sugar
1/4 cup margarine, melted
2 eggs

***Topping***

1/4 cup margarine, melted
3 tablespoons flour
3/4 cup brown sugar
1/4 cup pecans, chopped


Directions:

Mash potatoes; add salt, vanilla extract, cinnamon, sugar, melted margarine and eggs. Put into greased casserole (9x9). Mix topping ingredients and sprinkle over top of potato mixture. Bake at 350
degrees F for 30 minutes.

:eat:

[JP]

Relaxation :lol8:

[KapitanSparrow]

Relaxation :lol8:

Ordering women of the house around? :haha:

[Jaxx]

XBOX?

I cooked my first turkey last year. Turned out awesome. Since we are going to both sets of parents this year we decided to skip making a dinner this year.

[blueeyes]

Savanna has me beat, but the one thing my family requests I bring to dinner is candied yams. I just peel them, cook them in the microwave chop into chunks, throw some butter, brown sugar, and vanilla extract on them in a pan and cook for a bit and top with marshmellows. Maybe if I am feeling fancy throw on some cinamon. Oh and apple pie.

[Kent K25]

Xbox 360 and Football, oh and I can eat a mean pie!

[tanya]

Drinking the wine after dinner. :haha:

[BruteForce]

My specialty is making the turkey. The recipe is pretty simple:

- Turkey (appropriate size based on # of guests)
- Giblets removed (to be used in stuffing)
- Coated in olive oil
- White wine (any Riesling) poured (1/2 bottle) into open cavity
- Red or white apple quartered and inserted into open cavity
- Stuffing inserted (the wife makes this from scratch)
- Exterior of the bird seasoned (fresh ground pepper, Lowry's Season-All)
- Minced garlic sprinkled over the top of the turkey
- Bake covered with meat thermometer
- Remove from oven when at the correct temperature
- Allow to sit for at least 15 minutes before carving
- Serve & enjoy

Don't forget to enjoy your favorite Red Zinfandel, white Riesling or Champagne.

[savanna3313]

Drinking the wine after dinner. :haha:

Ok.....I'll admit that a bottle (or three) gets opened during the preparation of the meal. It makes being in the kitchen with my sisters more fun and all those hours spent cooking bearable! :friday:

[savanna3313]

My specialty is making the turkey. The recipe is pretty simple:

- Turkey (appropriate size based on # of guests)
- Giblets removed (to be used in stuffing)
- Coated in olive oil
- White wine (any Riesling) poured (1/2 bottle) into open cavity
- Red or white apple quartered and inserted into open cavity
- Stuffing inserted (the wife makes this from scratch)
- Exterior of the bird seasoned (fresh ground pepper, Lowry's Season-All)
- Minced garlic sprinkled over the top of the turkey
- Bake covered with meat thermometer
- Remove from oven when at the correct temperature
- Allow to sit for at least 15 minutes before carving
- Serve & enjoy

Don't forget to enjoy your favorite Red Zinfandel, white Riesling or Champagne.

I think I just changed my turkey recipe! :2thumbs:

[accadacca]

Ewwww I like honey baked ham on rolls after and watching football. :2thumbs:

[tanya]

There is a wine tasting event in Vegas this weekend to get the holiday started off right! I am going!

6th Annual Lee's Wine Experience
November 22nd at the
Las Vegas Hilton 3pm to 8pm

I too like that Turkey recepie! Anytime you cut the fat (or at least use olive oil) and add wine, it's healthier and much better!

[KapitanSparrow]

Not sure about the whole turkey, I might just get a couple of breasts and definately legzzzzz :haha:

[Wasatch Rebel]

For what it's worth: A couple of years ago, my wife asked me to throw in a turkey for Easter or something like that. I brined it, then accidentally placed the turkey in the pan upside down. That was one of the best turkeys we ever had! The breast meat was extra flavorful as it had cooked in all the juices, instead of being up out of the juices as it normally would be.
My specialty though, is eating!

[Deuce]

I make a mean Bloody Mary..... :nod: I am not a HUGE fan of the drink in general, but drink them on Thanksgiving, Christmas & all mornings at Lake Powell.....
(oh...and today priming for the Utes game)

[savanna3313]

For what it's worth: A couple of years ago, my wife asked me to throw in a turkey for Easter or something like that. I brined it, then accidentally placed the turkey in the pan upside down. That was one of the best turkeys we ever had! The breast meat was extra flavorful as it had cooked in all the juices, instead of being up out of the juices as it normally would be.
My specialty though, is eating!

:five: My grandfather back in Louisiana taught me that trick years ago (cooking the turkey breast side down). It isn't "pretty" like those ones you see being carved at the table in commercials, but it is the juiciest and most tender turkey you'll ever eat. We always carve the turkey and place the meat on platters to serve it up anyway.

[greyhair biker]

I was told "we don't have any special recipies" :roll: :roll: :roll:
For ME however, (when I am allowed to be IN the kitchen) breastside down turkey is DA BOMB! I love a good ham roast too so we usually have a combination of ham & turkey, candied yams (YUM) , Yukon Gold potatoes ground through a culinder to resemble rice with butter and cream, stuffing too but I like mine outside the bird so it's not so soggy, AND, lots o' gravy :haha:
...........oh, and cranberry jello :lol8:

[Mtnman1830]

For what it's worth: A couple of years ago, my wife asked me to throw in a turkey for Easter or something like that. I brined it, then accidentally placed the turkey in the pan upside down. That was one of the best turkeys we ever had! The breast meat was extra flavorful as it had cooked in all the juices, instead of being up out of the juices as it normally would be.
My specialty though, is eating!

:five: My grandfather back in Louisiana taught me that trick years ago (cooking the turkey breast side down). It isn't "pretty" like those ones you see being carved at the table in commercials, but it is the juiciest and most tender turkey you'll ever eat. We always carve the turkey and place the meat on platters to serve it up anyway.

To make it 'pretty' just let it brown under the broiler for a bit. But be careful or it will dry out.

[tanya]

My specialty is making the turkey. The recipe is pretty simple:

- Turkey (appropriate size based on # of guests)
- Giblets removed (to be used in stuffing)
- Coated in olive oil
- White wine (any Riesling) poured (1/2 bottle) into open cavity
- Red or white apple quartered and inserted into open cavity
- Stuffing inserted (the wife makes this from scratch)
- Exterior of the bird seasoned (fresh ground pepper, Lowry's Season-All)
- Minced garlic sprinkled over the top of the turkey
- Bake covered with meat thermometer
- Remove from oven when at the correct temperature
- Allow to sit for at least 15 minutes before carving
- Serve & enjoy

Don't forget to enjoy your favorite Red Zinfandel, white Riesling or Champagne.

Why Riesling? Because the sweetness?

[KapitanSparrow]

I've been invited over for turkey so the only thing I have to do is be hungry :haha:

[BruteForce]

My specialty is making the turkey. The recipe is pretty simple:

- Turkey (appropriate size based on # of guests)
- Giblets removed (to be used in stuffing)
- Coated in olive oil
- White wine (any Riesling) poured (1/2 bottle) into open cavity
- Red or white apple quartered and inserted into open cavity
- Stuffing inserted (the wife makes this from scratch)
- Exterior of the bird seasoned (fresh ground pepper, Lowry's Season-All)
- Minced garlic sprinkled over the top of the turkey
- Bake covered with meat thermometer
- Remove from oven when at the correct temperature
- Allow to sit for at least 15 minutes before carving
- Serve & enjoy

Don't forget to enjoy your favorite Red Zinfandel, white Riesling or Champagne.

Why Riesling? Because the sweetness?

It can be any white wine. I prefer the Riesling for the extra sugar. I purchase the St. Chapelle Special Harvest Riesling..

[tanya]

My specialty is making the turkey. The recipe is pretty simple:

- Turkey (appropriate size based on # of guests)
- Giblets removed (to be used in stuffing)
- Coated in olive oil
- White wine (any Riesling) poured (1/2 bottle) into open cavity
- Red or white apple quartered and inserted into open cavity
- Stuffing inserted (the wife makes this from scratch)
- Exterior of the bird seasoned (fresh ground pepper, Lowry's Season-All)
- Minced garlic sprinkled over the top of the turkey
- Bake covered with meat thermometer
- Remove from oven when at the correct temperature
- Allow to sit for at least 15 minutes before carving
- Serve & enjoy

Don't forget to enjoy your favorite Red Zinfandel, white Riesling or Champagne.

Why Riesling? Because the sweetness?

It can be any white wine. I prefer the Riesling for the extra sugar. I purchase the St. Chapelle Special Harvest Riesling..

Awesome! I like this. Any other little Tgiving tips?

[Scott Card]

What it becoming my speciality is the deep fried turkey. I have done a half dozen turkeys is all but each one has been very good. I have gone to a lighter oil mixtures rather than all peanut oil. As for seasoning, I like the Rosemary and butter injection and Honey Pecan rub. Plus, my twenty pound turkey, start to finish, is done in about an hour plus oil heat up time.

My wife makes one tasty pumpkin chiffon pie. All this talk is making me hungry.

[Felicia]

I'm known for my mushroom gravy.

I saute an onion in lots of butter, the add lots of mushrooms. I use a combination of sliced, whole, and whole sliced in half mushrooms. I add salt a pepper to taste.

After the mushrooms and onions simmer in the butter until brown, I add the drippings from the turkey pan and simmer. I then add cans of Campbell's Cream of Mushroom soup and bring to a simmer again. Just before it is time to serve the gravy, I add half and half and bring it to a good simmer again until it is time to serve.

I never use measurements - I make as much as I need. I always make enough so that there is plenty of gravy to make open face hot turkey sandwiches the next day.