Comments on: Mock Thanksgiving Dinner

By: jenn

jenn — Sun, 20 Jun 2010 16:54:41 +0000

@Sister: my husband is part Cherokee and they’re not Indians..they are native americans. Indians are the “bombays” that we call in the Philippines. They’re totally different. Venison and fish would have been the main dish during the thanksgiving.

By: jenn

jenn — Sat, 19 Jun 2010 23:33:50 +0000

Everytime we have thanksgiving I always invite a native american guest. we have turkey and cranberry sauce, dressing,cornbread, kare-kare and kanin.. after eating turkey ,youfeel sleepy while watching football… goodtimes!

By: jenn

jenn — Sat, 19 Jun 2010 23:25:54 +0000

@Vicky Go..Turducken (layers of turkey, duck and chicken) is a Louisiana dish, so is boudin and gumbo.

By: Didi

Didi — Wed, 25 Nov 2009 06:30:04 +0000

Been wanting to try making a turkey – but it’s just too much for 4 people!!
Is there such a thing as a midget turkey??

Happy thanksgiving!! :)

(I really want to have a thanksgiving dinner!!! aaaaaaak!!)

By: Faithful reader, United States

Faithful reader, United States — Tue, 24 Nov 2009 15:45:48 +0000

Thanks Lilibeth. Instead of the gramham cracker crust I think I’ll use ginger snap cookies.

By: leigh

leigh — Fri, 20 Nov 2009 05:11:50 +0000

Thanks, Lilibeth!

By: Lilibeth

Lilibeth — Fri, 20 Nov 2009 03:57:48 +0000

Leigh: I would like to add, you can find the cream cheese pie crust recipe on epicurious.com and if you can’t get hold of a Libbys pumpkin, just google search it. Happy eating!

By: Lilibeth

Lilibeth — Fri, 20 Nov 2009 03:54:31 +0000

Happy Thanksgiving to Marketman and family and to the rest of the readers! I love Thanksgiving because I get to connect with relatives we don’t see the rest of the year plus all of the delicous food of course. I always bring desserts but my husband’s cousin (our host) makes one of the best turkeys and his secret is brining the turkey for days. I think I will try this out and do my own turkey for Christmas. I also love the yam casserole with pecan and brown sugar topping. Delish!

Leigh: I have tried the pumpkin pie recipe at the back of the Libbys pumpkin can and it is deliciously creamy but following Marketman’s line of thinking on the leche flan, I will sub the evap milk with heavy cream this time and I’m sure it will even be better. I also use the cream cheese pie crust recipe. I suggest you bake your own because home made tastes better.

faithful reader: Pumpkin cheesecake is so delicious! I have a recipe that has gotten rave reviews from my family. Here it is in case you want to try it out:

SPICED PUMPKIN CHEESECAKE

(Preheat oven to 350o )

For crust:
1 cup pecans (about 4 oz.)
1 cup graham cracker crumbs
2 tbsp. sugar
5 tbsp. unsalted butter, melted

For filling:
4 8-oz. packages cream cheese, room temperature
1Â¼ cup sugar
Â½ tsp. ground cinnamon
Â¼ tsp. ground ginger
1 15-oz. can solid pack pumpkin
3 large eggs
1 tbsp. vanilla extract

Make crust:
Blend first 3 ingredients in processor until nuts are finely chopped. Add butter; process until moist crumbs form. Press onto bottom and 1-inch up sides of 9-inch-diameter springform pan with 2Â¾-inch-high sides. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with a double thickness of heavy-duty aluminum foil.

Make filling:

Using electric mixer, beat first 4 ingredients in large bowl until smooth. Add pumpkin; beat until blended. Add eggs and vanilla; beat until smooth. Transfer to crust. Set in roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of springform pan.

Bake cake until top is golden and begins to crack an center is set, about 1 hour 45 minutes. Remove from roasting pan. Cool. Chill overnight. (Can be made 2 days ahead. Cover; keep chilled.)

Serves 10-12.

By: ted

ted — Thu, 19 Nov 2009 22:56:45 +0000

@comment #18, #22, #24 , how about inside the turducken you would stuff a cornish hen, then quail, then pipit, that would be like the russian version of the “matryoshka” ;-) My made from scratch ham leg is happily hanging in my garage; will be part of the main dish for Thanksgiving dinner…I will be out and about starting tomorrow and next week so might not be lurking, so Happy Thanksgiving to ALL!!!

Thank you Millet for your tip on the turboCrispyPata, it will be part of the main dish for Thanksgiving.

By: kurzhaar

kurzhaar — Thu, 19 Nov 2009 20:05:55 +0000

Artist Chef, I am in a home that conmingles US/European traditions so we frequently feature roast goose for holiday meals.

I have roasted the occasional turkey but only either a heritage bird from a local farm or (if lucky) a wild turkey. Most commercially raised turkeys aren’t worth the effort…or perhaps I should rephrase that and say it is VERY much worth the effort and forward planning to source a heritage bird that’s been pasture raised. After all this is supposed to be a special meal. :)

The usual accompaniments to the goose include roasted brussels sprouts (usually with chestnuts, sometimes with cauliflower or Jerusalem artichokes) and roasted or mashed potatoes or sweet potatoes, sometimes red cabbage, usually a cranberry and nut relish (not very sweet, we don’t share what seems to be a very common taste for highly sweetened foods). Neither are we fans of pumpkin pie or most (too sweet) pecan pies, so any pie is usually a fruit pie or more frequently an open faced fruit tart. More typically we have a cheese course with wine rather than a traditional dessert. Regardless, the meal is always festive and an occasion to review the cellar’s contents for a few special bottles. :)