Happy Thanksgiving!
A note about the format for this post: I’ve added the recipes accordion style to avoid having multiple tabs open and to prevent having to scroll for miles to see them all. When you click on the + on the right side of an item, the previous item you were looking at will close. Depending on the speed of your connection, it may take a second for your browser to bring the new item to the top of the screen.

Each item has a print button. You may save or print the recipe as a pdf, or just simply make it easier to have the one you want open on your mobile device without all the rest of the page clutter.

I’ve included the recipes from last year’s post, but not a couple items that were narratives. You can read that post here.

Enjoy these Thanksgiving recipes contributed by your fellow Glibs!

Happy Thanksgiving!
~ SP

A note on Thanksgiving wine pairings by Spudalicious

print as pdf

 

I’m going to go through what I consider to be decent wine pairings for the traditional Thanksgiving meal.

We’re talking turkey, stuffing, mashed potatoes, a boatload of gravy, cranberry sauce and the token side dishes that only Aunt Martha eats.

This is a high salt, high fat, carb rich environment. It can also be a wine killer. And turkey really doesn’t pair well with heavy wines. My overall suggestion is that you want a wine that can cut through all of that. Meaning, leave your high dollar Cabernets and your big, blousy, oak filled Chardonnays in the cellar. All they will do is add to the heaviness of the meal.

White wines

Light, crisp, aromatic, those are all descriptions to look for in a white wine pairing. One of my favorites is a dry Gewurztraminer. I’m not talking about the majority of the wines available that have too much residual sugar, I’m talking about a lighter in body, fruity, spicy dry white. A producer I would point to is Navarro Vineyards.

Another white that would fit the bill is a dry Riesling. DRY people, DRY. Navarro also fits the bill quite well here. You could also go German and look for a Riesling in the Kabinett, or maybe the Spatlese category. It will depend on the producer.

Sauvignon Blanc is also a good choice. Just keep an eye on the alcohol level. Some of the New Zealand brands would fit well, just don’t go too crisp and dry. You want to cut through the richness of the meal, not hack it to bits with a machete.

If you insist on Chardonnay, go with one of the many unoaked versions now on the market. They are crisper and still maintain the Chardonnay flavor profile. Two to choose from would be Joel Gott and Mer et Soleil Silver Label. These are both in the $15-20 range.

Rosé

Avoid domestic producers. Almost all of them have too much residual sugar. Look to Rosés from the south of France, such as Provence, or Italy. They are dry and crisp and would be a good foil to the meal.

Red wines

As I mentioned earlier, avoid the Cabernet. Save it for Christmas Eve prime rib.

Georges Debouf is a marketing genius. Around this time of year, Beaujolais Noeveau is released. It’s a young, fresh light red from France made from the Gamay grape. It goes well with heavy dishes. Traditional Beaujolais would also work well. Fruity and not too heavy.

Pinot Noir. Love, love, love a good Pinot for Thanksgiving. This is my go to. Go with what you like but given what’s happened with the alcohol levels in Pinot Noir, I would avoid anything much above 14% and most preferably, below. Oregon Pinot would be a good choice here.

Domestic Syrah these days are pretty much a variation on Pinot in structure. Stay away from the big alcohol versions and you should do okay. Sierra Foothills and some of the choices from Washington State should be just fine. As much as I would love to tell you to go with a Cote Rotie from France, I just don’t think this is the place for it.

One big red that I have found does seem to work well on Thanksgiving is Zinfandel. Avoid the monsters over 15% alcohol and try and find something a little more balanced. Sierra Foothills is again a place to look to to fit the bill.

What about the pumpkin pie?

This is where the sticky white wines go. As long as your pie isn’t too sweet, this is the time to pour small glasses of late harvest Gewürztraminer, Riesling, Muscat, or a Sauternes. Again, go with a small pour. It’s the end of the meal and a few sips will be plenty to cap off the event.

The other alternative to the above suggestions?

Drink whatever you want. Box, jug, homemade, whatever. If it you like it and it makes you happy, go with it. It is, after all, Thanksgiving. A time to enjoy friends and family, and reflect on just how good we’ve got it compared to those poor saps who didn’t hit the lottery and get to be an American.

Autumnal Cocktail from RC Dean

Autumnal Cocktail from RC Dean

Not sure what the name of this one is, but the maple syrup makes it very autumnal.
Course Beverage
Keyword Thanksgiving, Vegan
Author RC Dean

Ingredients

  • 3 oz. Rye or bourbon - I prefer rye for just about any cocktail
  • 3/4 oz. Orange Juice
  • 1/3 oz. Lemon Juice
  • 3/4 oz Dark Maple Syrup
  • 4-6 dashes bitters Angostura works, but I also like Woodford Reserve Bourbon Barrel
  • Seltzer couple ounces
  • Orange garnish optional

Instructions

  1. I originally saw this “stirred, not shaken”. In my experience, you may not get the maple syrup to fully dissolve by stirring, so I prefer to make this one in my trusty shaker (also, drinks with citrus are classically shaken). The RC Dean method is to put everything but the seltzer and garnish in a shaker, pour over ice, top with seltzer and garnish.
  2. Protip: if you add the seltzer to the shaker, you will get a spectacular mess, so don’t do that.
DblEagle's Aged Eggnog

DblEagle's Aged Eggnog

Course Beverage
Keyword Thanksgiving
Author DblEagle

Ingredients

  • Dozen egg yolks reserve the whites for something else
  • 1 lb sugar
  • 1 pint half and half
  • 1 pint heavy cream
  • 1 pint whole milk
  • 1 cup rum
  • 1 cup cognac
  • 1 cup bourbon
  • 1 teaspoon nutmeg freshly grated is best
  • 1/4 teaspoon (kosher) salt

Instructions

  1. Beat egg yolks, sugar and nutmeg until falls off a whisk in a smooth ribbon
  2. Combine the dairy, booze and salt in different container
  3. Slowly beat the booze mixture into the egg mixture
  4. Store in glass container(s) for 2 weeks to 2 months* in refrigerator
  5. Serve in glasses with nutmeg (fresh is best) garnish

Recipe Notes

* You can drink immediately (and I have) but the aging time enables the tastes to smoothly combine

Artichoke Dip by jesse.in.mb

Artichoke Dip

Use fresh dill because dried dill is for little bitches, as is spinach in artichoke dip...get that filler out of here!
Course Appetizer
Keyword Thanksgiving
Author jesse.in.mb

Ingredients

  • 1 14 ounce can artichoke hearts drained
  • 1 8 ounce package cream cheese
  • 1 cup grated good Parmesan cheese
  • 1/2 cup mayonnaise
  • 1 clove garlic peeled
  • 1 teaspoon dill weed or to taste

Instructions

  1. Preheat oven to 400F
  2. Process the artichoke hearts in a food processor until smooth.
  3. Add cream cheese, Parmesan, mayonnaise, garlic and dill to the artichoke mixture in the food processor and process until desired texture, but well blended.
  4. Spoon into a 9-inch pie pan.
  5. Bake 10 to 15 minutes, or until bubbly and light golden brown.
SP’s Easy Dinner Rolls – Vegan (or Not)

SP’s Easy Dinner Rolls – Vegan (or Not)

(Use the ingredients in the parentheses for Not Vegan)
Course Breads
Keyword Thanksgiving, Vegan
Author SP

Ingredients

  • 2 tbsp white sugar (or honey)
  • 1/2 tsp salt
  • 1 2-1/4 tsp packet rapid-rise yeast
  • 2 cups unbleached all-purpose flour give or take – divided
  • 1/2 cup unsweetened plain almond milk (or regular milk)
  • 1/4 cup water
  • 2 tbsp margarine and a bit more for finishing (or butter)

Instructions

  1. With a small whisk, combine the sugar, salt, yeast and 1 cup of flour in a small bowl.
  2. In a microwave safe bowl or measuring cup, heat milk, water, and margarine or butter to about 105F. If it’s too hot, let it cool a bit before using.
  3. Place the dry ingredients into the bowl of a food processor or stand mixer. With the machine running, pour in the liquid ingredients. Process or mix for 2 minutes or so. Scrape the bowl sides, add 1/2 cup more flour and beat or process until a soft dough forms, about 2 more minutes. The dough will be sticky, but should loosely hold its shape.
  4. If the dough is too soft, mix in the rest of the flour a tablespoon at a time until the dough is still soft but holds shape. Turn the dough out and let it rest on a floured surface, covered, for 10-15 minutes.
  5. Meanwhile, grease an 8-inch round cake pan. An actual 8-inch pan, not man “8-inches.”
  6. Divide the dough into 8-12 pieces and shape into rounds. (I am a little compulsive, so I weigh the dough to have rolls of the same size at the end.) Place the shaped rolls in the greased cake pan, cover and let rise until doubled, about 45 minutes.
  7. While the rolls are rising, preheat the oven to 375F.
  8. Bake the rolls for 20 minutes or until nicely browned. If you wish, brush the top of the rolls with a little melted margarine or butter. Serve pretty close to immediately.

Recipe Notes

And you thought you couldn’t bake yeast breads from scratch!

Tulip's Mother's French Landlady's Bread Recipe

Tulip's Mother's French Landlady's Bread Recipe

This no fuss recipe is what a French housewife actually made. To make the recipe even easier, my mother, who is in her 80s, uses a food processor to mix the dough. Just be careful not to over work it. I get better results with the spoon. If you over work it, you don’t get the air pockets.
Course Breads
Keyword Thanksgiving
Author Tulip

Ingredients

  • 1/2 c scalded milk
  • 1 c water
  • 1 1/2 T sugar
  • 1-1/2 T butter
  • 1/4 c additional warm water
  • 1 pkg yeast
  • 4 c flour
  • 2 tsp salt
  • 1/2 T sugar

Instructions

  1. Add 1 c water, butter and sugar to scalded milk.
  2. Cool to lukewarm.
  3. Add 1/4 c water and yeast. Rest 10 minutes.
  4. Add flour salt and sugar. Beat 100 strokes with wooden spoon.
  5. Let rise 2 hours.
  6. Cut into 2 and shape into loaves.
  7. Put loaves on greased sheet and sprinkle with cornmeal. Slash tops and let rise 30 minutes or more.
  8. Bake at 400 for 15 minutes then at 350 for 30 minutes more.

Recipe Notes

It is not as good as what you get with a poolish, but adding steam during the bake gets the flaky crust. It is also easy easy easy, so worth it. I use it as a canvas - so easy to change to a honey wheat or oatmeal etc. I also think of it as truly authentic.

My favorite variation is sub 1 cup oatmeal for 1 cup flour and replace the sugar with brown sugar. Put the oatmeal in a bowl with the butter and brown sugar. Pour the scalded milk over the oatmeal and let cool to lukewarm. Then continue as normal.

Jennifer Reese's Cornbread - contributed by jesse.in.mb

Jennifer Reese's Cornbread

Course Breads
Keyword Thanksgiving
Author jesse.in.mb

Ingredients

  • 6 tablespoons 3/4 stick unsalted butter
  • 1 cup all-purpose flour
  • 1 cup white or yellow cornmeal whatever grind you like
  • 1/2 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1 cup milk

Instructions

  1. Preheat the oven to 375°F. Put the butter in a 10-inch pie plate and place it in the oven to melt.
  2. Mix the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a smaller bowl, whisk together the eggs and milk.
  3. When the butter has melted, take the pie plate out of the oven and swirl the butter around to coat the pan.
  4. Let it cool for 1 or 2 minutes, then pour the butter into the milk-egg mixture. Whisk to combine.
  5. Whisk the liquid into the dry mixture–not too strenuously. A few lumps are okay.
  6. Pour into the pie plate and bake for 25 minutes. When it is done, the bread will be slightly puffed and a toothpick inserted in the middle will come out clean.
  7. Serve immediately. Leftovers keep for a few days, covered, at room temperature.
Semi-Spartan Dad's Cranberry Compote

Semi-Spartan Dad's Cranberry Compote

These are simple recipes that are easy for anyone to reproduce. I don't use measurements when cooking so these are just estimates. The recipes have been cobbled together from various sources over the years, including online sites, but I can't remember where to give credit or where I modified. I set up a buffet of warming trays and my recipes are all portioned for the half-size trays (gravy excluded).
Course Condiment
Keyword Thanksgiving, Vegan
Author Semi-Spartan Dad

Instructions

  1. Put (3) 1-pound bags of whole cranberries into large saucepot.
  2. Add 1.5 cup of orange juice, 2-1/4 cup sugar, nutmeg, pinch of cinnamon and salt.
  3. Start on high heat, once boiling- cover and turn down to simmer.
  4. Cook 30-35min and stir every 10 minutes. Turn heat off and let sit with cover for 20-25 min.
  5. Pour into tray and place in the fridge.
Spudalicious's Cranberry Sauce

Spudalicious's Cranberry Sauce

Course Condiment
Keyword Thanksgiving, Vegan
Author Spudalicious

Instructions

  1. One bag cranberries, one cup sugar, one cup orange juice and some orange zest.
  2. Bring to a simmer and cook until the berries pop.
westernsloper's Candied Jalapenos

westernsloper's Candied Jalapenos

There was a place in Phoenix (can't remember the name) that topped one of their burgers with candied japs and it was great. I had to try and duplicate it and this is what I came up with.
Course Condiment
Keyword Thanksgiving, Vegan
Author westernsloper

Ingredients

  • 10 japs sliced
  • 6 baby carrots sliced longways into 1/4’s
  • 1 c water
  • 1/2 c White Vinegar
  • 1/2 c Apple Cider Vinegar
  • 1-1/2 c sugar

Instructions

  1. Bring liquid to boil, add sugar and dissolve.
  2. Add japs and simmer/slow boil/reduce until mixture is bubbly and thick (couple hours or so).
  3. Jar it up and refrigerate. Top burgers, pulled pork, anything.

Recipe Notes

SP's note: I bet this would be killer on a leftover-turkey sandwich!

KibbledKristen's Ma’s Grape Juice Mold

KibbledKristen's Ma’s Grape Juice Mold

Course Salad
Keyword Thanksgiving
Author KibbledKristen

Ingredients

  • One box lemon gelatin
  • One box raspberry gelatin
  • 16 oz. one bag frozen unsweetened raspberries
  • 1 brick of cream cheese
  • 1 1/2 cups grape juice
  • 1/2 cup boiling water
  • ~2 tbsp sugar

Instructions

  1. Coat a standard loaf pan with cooking spray.
  2. Place raspberries in a wire strainer over a large bowl and sprinkle sugar on top. Allow to thaw completely, tossing occasionally. Reserve juices.
  3. Bloom/dissolve lemon jello in boiling water (approx. 5 minutes). Add cream cheese and grape juice to blender. After jello is bloomed, crank blender to high and slowly pour in lemon jello while blender is running. Pour into loaf pan. Cover and refrigerate until jello is firm set.
  4. Add water to reserved raspberry juice to equal 1 3/4 cups (sometimes I go to 1 1/2 cups if the raspberries are particularly juicy). Nuke juice/water to just shy of boiling. Add raspberry jello and stir until dissolved. Gently stir in thawed raspberries.
  5. Cover and refrigerate raspberry jello until is it cool and egg white consistency. Pour/spoon raspberry jello over lemon jello/cream cheese in loaf pan. Cover and refrigerate at least 2 hours.
  6. Slice with a spatula and serve over a leaf of Bibb lettuce.
24 Hour Salad by Hayeksplosives

24 Hour Salad by Hayeksplosives

Stays good for days, even after tossing. Great with Thanksgiving leftovers.
Course Salad
Keyword Thanksgiving
Author Hayeksplosives

Ingredients

  • 6 cups chopped lettuce 2-3 Romaine or one large iceberg divided in half
  • 1 teaspoon sugar
  • 1 teaspoon salt and pepper
  • 6 hard-boiled eggs sliced
  • 1 10- oz pkg frozen green peas thawed
  • 2 stalks celery chopped
  • 1 small can sliced black olives drained
  • 1 lb bacon cooked drained and crumbled
  • 16 ounces swiss or cheddar cheese shredded. I usually chop pre-sliced swiss.
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup green onion chopped

Instructions

  1. Place 3 cups lettuce in bottom of large glass bowl. (Doesn't need to be glass, but it makes for a nice layered presentation before tossing.)
  2. Sprinkle with sugar, salt, and pepper.
  3. Layer eggs over lettuce, lining up a few around the edge of the bowl for looks.
  4. Layer peas, celery, olives, remaining lettuce, bacon, and cheese.
  5. Whisk together mayo and sour cream. Spread over top, sealing to edge of bowl.
  6. Sprinkle green onions over the top.
  7. Chill for 24 to 48 hours.
  8. Toss. Add a little cream or water if needed to thin dressing.
  9. Make additions/substitutions as desired.
Web Dom's Bean Salad

Web Dom's Bean Salad

Course Salad, Side Dish
Keyword Thanksgiving, Vegan
Author Web Dominatrix

Ingredients

  • 1 15 oz can black beans
  • 1 15 oz can garbanzo beans
  • 2 15 oz cans dark red kidney beans
  • 1 15 oz can great northern beans
  • 1 pkg frozen corn
  • 1 pkg frozen peas
  • 1 large white onion chopped

Dressing

  • 3/4 c olive oil
  • 2-1/2 tbsp apple cider vinegar
  • 2-1/2 tbsp white wine vinegar
  • 1 tsp balsamic vinegar
  • 1-1/2 tbsp maple syrup can be omitted
  • 1/2 tsp celery salt
  • 5 cloves garlic grated on a Microplane
  • 1/2 tsp black pepper freshly ground
  • salt to taste

Instructions

  1. Drain and rinse beans.
  2. Combine with onion, peas, and corn in a large glass bowl.
  3. Make the dressing to taste, adjusting the vinegars, etc., as needed.
  4. Pour dressing over the veg.
  5. Mix well and chill before serving.
Celeriac Gratin by OMWC

Celeriac Gratin by OMWC

Celeriac (celery root) is the red-headed stepchild of winter root vegetables. Yet this is a dish that Spudalicious and I used to make on the regular, and our non-vegetarian friends would start demanding it in advance. I can't ever recall having leftovers. It features Raclette cheese, the pride of Switzerland. Gruyère will work but not be nearly as fun-funky. Take the trouble to find Raclette, and the Swiss kind is slightly better than French for this. Yes, this recipe makes a lot of pots to clean up, but that's why God invented dishwashers and orphans. It's worth it, trust me.
Course Main Course, Side Dish
Keyword Thanksgiving, Vegetarian
Author OMWC

Ingredients

  • 2 lbs celeriac peeled and cubed peeling is a pain in the ass, but necessary
  • 2 lbs Yukon Gold potatoes peeled and cubed
  • 1 c heavy cream
  • 1/2 c butter
  • 1/2 - 1 tsp saffron depending on your bank balance it's definitely cheaper in Indian groceries than at Whole Foods
  • 2 cloves garlic finely minced
  • 1-1/2 c Gruyère grated
  • 1 c Raclette grated
  • Salt and pepper
  • 1/2 c Italian flat-leaf parsley chopped

Instructions

  1. Boil the celeriac in salted water until it's soft (check by piercing with a skewer or paring knife). Scoop out and drain. Return the water to a boil and add the potatoes, cooking until they're soft. Drain.
  2. While the potatoes cook, heat the cream until it boils, then stir in the butter, saffron, and garlic. Reduce the heat, then simmer for 5 minutes until the saffron is extracted and the mixture slightly thickened. Set aside.
  3. In a large bowl, puree the celeriac (you could use a food processor; I prefer a hand-held Braun immersion blender), while gradually adding the cream sauce. Mash the potatoes coarsely, or use a ricer if you want a smoother texture. Combine the potato, celery root, and one cup of the Gruyère; season to taste with salt and pepper.
  4. Spread the mixture in a greased oven-proof dish, top with the remaining cheese and the parsley, then bake in a preheated 400F degree oven until the top is browned, about 20-30 minutes.

Recipe Notes

Wine pairing would include crisp whites like Seyval (Bully Hill makes an excellent and inexpensive one). Chardonnay from Macon or (if you're lucky) Beaujolais is a superb match as well. I would not fart in your general direction if you defaulted to a dry Vouvray, which might be easier to find.

Mom Lachowsky's Chile Cheese Grits

Mom Lachowsky's Chile Cheese Grits

Course Side Dish
Keyword Thanksgiving, Vegetarian
Author Lachowsky

Ingredients

  • 3 cups water
  • salt
  • 1 garlic clove minced
  • 1 cup quick-cooking grits
  • 1/2 cup butter cubed
  • 1-1/2 cups shredded cheddar cheese
  • 3 tablespoons chopped green chilies
  • 2 eggs
  • 1/2 cup milk

Instructions

  1. Bring water, salt and garlic to a boil in a pan, then stir in grits.
  2. Reduce heat; cook and stir for 3-5 minutes or until thickened. Remove from the heat.
  3. Add butter, 1 cup cheese and chilies; stir until butter melts.
  4. Beat eggs and milk; add to the grits and mix well.
  5. Pour into a greased baking dish and then bake, uncovered, at 350° for 45 minutes.
  6. Sprinkle with remaining cheese and serve.
Semi-Spartan Dad's Pecan Glazed Sweet Potato Casserole

Semi-Spartan Dad's Pecan Glazed Sweet Potato Casserole

These are simple recipes that are easy for anyone to reproduce. I don't use measurements when cooking so these are just estimates. The recipes have been cobbled together from various sources over the years, including online sites, but I can't remember where to give credit or where I modified. I set up a buffet of warming trays and my recipes are all portioned for the half-size trays (gravy excluded).
Course Side Dish
Keyword Thanksgiving, Vegetarian
Author Semi-Spartan Dad

Instructions

  1. Roast 5 large sweet potatoes in oven for 1.25 hours @ 375F

  2. Mix sweet potato, 1/2 cup brown sugar, 2 beaten eggs, 1/2 teaspoon salt, 4 tbsp butter, 1/2 cup milk (cut with cream), 1/2 tsp vanilla extract, cinnamon. Place in baking dish.
  3. For topping: Mix 1/2 cup brown sugar and 1/3 cup flour. Cut 4 softened tbsp butter in until mixture is course. Stir in 1/2 cup chopped pecans.
  4. Layer topping over sweet potatoes. Bake 30 min @325F.
Chipping Pioneer's Party Potatoes

Chipping Pioneer's Party Potatoes

Course Side Dish
Keyword Thanksgiving
Author Chipping Pioneer

Ingredients

  • 1 bag frozen hash brown potatoes little cube form thawed
  • 1/2 c butter melted
  • 2 c cheddar cheese grated or your choice - - something smoked is good
  • 1/2 c chopped onion
  • 2 c full fat sour cream I cannot stress to the wife enough how low fat sour cream is inadequate yet there it is in the refrigerator
  • 1 tsp salt
  • 1 tin cream of chicken soup

Instructions

  1. Preheat oven to 350F.
  2. Mixed thawed potatoes with melted butter.
  3. Add remaining ingredients and mix well.
  4. Spread in a greased 9x9 casserole dish.
  5. Bake 1 hour at 350.
Mashed Potato Croquettes by Nephilium

Mashed Potato Croquettes by Nephilium

Course Side Dish
Keyword Thanksgiving
Author Nephilium

Ingredients

  • 3-4 lb. potatoes
  • 8 oz. butter
  • Salt and pepper to taste
  • Panko

Optional:

  • 4-6 strips of bacon cut into lardons [small pieces] and fried
  • 2-4 oz. shredded Cheddar cheese
  • 1/4-1/2 tsp. Roasted Garlic powder or crushed rosemary

Instructions

  1. Cut the potatoes into equal sized pieces, and boil in salted water until fork tender (approximately 20 minutes). Mash the potatoes with the butter, salt, pepper, and any other optional ingredients. Let the mashed potatoes cool to the touch. Then roll them into approximately 1-2" balls (or cylinders), and coat in panko.
  2. You have several options to finish them, you can either freeze them and then deep fry them (if you're already deep frying your turkey), or you can oven roast them at ~350 F for 30-45 minutes (or until golden brown). If you're baking them, and want them to get more golden, you can mix in a couple of drops of oil into the panko (you want it barely damp, not wet).

Recipe Notes

For the optional ingredients, do what ever flavors you want. Chorizo, Garlic, Cheddar, Bacon, Pancetta, Rosemary, Pepper jack, Sour Cream, Chives, Chipotle pepper are all valid options. Just remember you don't want the potatoes too loose, and if you're deep frying them, you may want to wrap the potatoes around any cheese to seal it in.

DblEagle's Zucchini Strudel

DblEagle's Zucchini Strudel

Course Main Course, Side Dish
Keyword Thanksgiving, Vegetarian
Author DblEagle

Ingredients

  • 6-8 decent sized squash all zucchini or mix with yellow squash depending on your garden and taste
  • 8 eggs
  • dill
  • black pepper
  • 3-6 cloves garlic minced
  • 8 oz feta cheese
  • phyllo dough
  • melted butter

Instructions

  1. Preheat oven to 350F.
  2. Grate squash.
  3. Layer into a strainer with salt between layers.
  4. Let drain 3 hours.
  5. In a bowl mix: Eggs, dill, black pepper and garlic. (Don’t be shy with the dill or garlic).
  6. Crumple feta cheese into the egg mixture.
  7. Mix the ingredients.
  8. Return to the squash. Squeeze the fluid out handful by handful (generally 2X per handful since drier the better).
  9. Add squash to egg mixture and mix well.
  10. Pour into baking pan/casserole pan.
  11. Cover the mix with 5-8 pieces of phyllo dough, covering dough with melted butter between layers.
  12. Bake at 350 for one hour.
  13. Serve hot or cold.
Semi-Spartan Dad's Stuffing/Dressing

Semi-Spartan Dad's Stuffing/Dressing

These are simple recipes that are easy for anyone to reproduce. I don't use measurements when cooking so these are just estimates. The recipes have been cobbled together from various sources over the years, including online sites, but I can't remember where to give credit or where I modified. I set up a buffet of warming trays and my recipes are all portioned for the half-size trays (gravy excluded).
Course Side Dish
Keyword Thanksgiving
Author Semi-Spartan Dad

Instructions

  1. Get 1.5 loaves of French or Italian bread, cut in half, dice into cubes
  2. Toss cubes in bowl with melted butter, olive oil, and seasoning (pepper, salt, sage)
  3. Put in oven on sheet tray for about 15 minutes
  4. Toss cubes in large bowl with salt, pepper
  5. Add sautéed green onions and mushrooms
  6. Add chicken broth to moisten bread (maybe cup and half)
  7. Place in casserole dish and bake in oven for 35-40 minutes @ 350F
Semi-Spartan Dad's Gravy

Semi-Spartan Dad's Gravy

I don't use measurements when cooking so these are just estimates. The recipes have been cobbled together from various sources over the years, including online sites, but I can't remember where to give credit or where I modified.
Course Condiment
Keyword Thanksgiving
Author Semi-Spartan Dad

Instructions

  1. Add giblets to sauce pot with a couple celery stalks, few carrots, half an onion, bay leaves, and parsley.
  2. Fill to top with cold water and simmer while the turkey cooks. Replenish as the liquid cooks down but not close to the end as doing so dilutes the flavor
  3. If roasting a turkey, pour everything in turkey roasting dish through a strainer into new, clean stockpot. If not roasting, there should still be plenty in the giblet stockpot.
  4. Pour the giblet stockpot through strainer into said stockpot (use back of spoon to work through strainer)
  5. Taste, now is the time to add salt and pepper, if needed, and a heavy dose of sage
  6. Use beurre manié or corn starch slurry (1:1) to thicken
  7. Thicken with whisk at slightly below boiling
  8. Place gravy pot in cast iron pan to keep warm
Playa Manhattan's Superior Turkey & Gravy

Playa Manhattan's Superior Turkey & Gravy

If you’re roasting your turkey whole, you’re doing it wrong.
Course Main Course
Keyword Thanksgiving
Author Playa Manhattan

Instructions

  1. Dark meat: Dry rub and rest for 6 hours. Tightly wrapped in foil, 300F for 6 hours.
  2. White meat: 2 day brine in pineapple juice, MSG and friends, citrus peel, sodium phosphate 10%, smoked salt, peppercorns, and powdered bay leaf. Sous Vide at 145F for 3 hours, 5 minute sear at the end.
  3. Gravy: 1 container Empire Kosher Chicken fat, 2/3rds cup flour. Cook to blonde roux. Add 3 cups rich unseasoned veal stock, whisk in. Seasoned with onion salt, yeast extract, MSG and helpers, and a touch of garlic powder. Skim unincorporated fat from the top.

Recipe Notes

I’m pretty comfortable serving this to 30 people next week.

How To Roast a Stuffed Turkey by Count Potato

How To Roast a Stuffed Turkey by Count Potato

Based on casual observation most people do it wrong. They try using bacon, aluminum foil, etc. to keep the bird from drying out. Or they soak it in brine which alters the taste and consistency of the meat. Whereas the best way is to keep the natural juices inside the turkey from the beginning.
Course Main Course
Keyword Thanksgiving
Author Count Potato

Instructions

  1. Get a covered roasting pan with a rack. Mine has a tight-fitting lid with an adjustable vent.
  2. Preheat the oven to 325°F.
  3. Find out how much the turkey weighs. If you bought from a store, it will be written on a label on the package. Otherwise, weigh it on a scale.
  4. Wash, dry, and stuff the turkey. Make sure to sew the neck and tail openings shut. Season it with salt and pepper. I also rub the outside with a mixture of dried herbs. The important thing is that the skin is well-salted.

  5. Place the bird on the rack in the pan. Then pour in a quart of low-salt stock or broth. I used to use chicken stock before turkey broth became widely available.
  6. Cover it with the lid. Put it in the oven.
  7. Estimate the total cooking time by multiplying the weight in pounds by 20 minutes. Leave it in the oven for half that time without opening the lid. No peeking.
  8. After half the total estimated cooking time has passed, remove the lid. Don’t be dismayed if the turkey “looks boiled”. It’s because it will be covered in a whitish pellicle. This is a coating of fat and proteins that will waterproof the bird like Flex Seal. This was demonstrated by the Indians at the first Thanksgiving by sawing a canoe in half.
  9. If you use a thermometer, stick through the center of one of the breasts while being careful not to touch any bone. Put it back in the oven uncovered. Do not baste it until the skin begins to turn golden brown. When it’s done, the legs should move freely, and there shouldn’t be a large amount of liquid pooled around the thighs. You can check by taking a thin knife and cut above where the thigh attaches to the back — there shouldn’t be any pink flesh or red blood around the joint.
  10. After you remove it from the oven. Let it sit for 15 – 20 minutes before carving. I move it to a dish, so I can make gravy from the roasting pan during this time.
  11. Osteoporosis!
Deep Fried Turkey by mexicansharpshooter

Deep Fried Turkey by mexicansharpshooter

This is a dangerous but delicious dish to make.
Course Main Course
Keyword Thanksgiving
Author mexicansharpshooter

Ingredients

  • 20 lbs Turkey

For the brine

  • 1 gallon water
  • 1 gallon broth doesn't matter what kind chicken broth is plentiful and cheap
  • 2 cans kosher salt
  • 1 jar whole cloves
  • 2 lemons
  • 2 pkgs fresh rosemary You can substitute dried, but why cheap out?
  • ginger root You can use candied ginger, but I like to shred it and throw it in the brine. Get as much as you dare.

For frying

  • 2 gallons peanut oil minimum - see instructions

Instructions

The brine

  1. Mix the brine and let the thawed turkey soak in it at least overnight, the longer the better. I normally go 2 nights.

The fryer

  1. Incidentally, Underwriters Laboratory does not place their coveted seal on any gas fired turkey fryer. This is a dangerous item to have, and can result in serious injury if you are not careful. Especially if you are like me and know how to bypass the thermocouple that acts as a safety device but prevents the oil from getting hot enough. If you are faint of heart—just roast it like the Nancy Boy you are and take up valuable oven space.

The process

  1. Now that we got that out of the way. You will need a minimum of 2 gallons of peanut oil. Prior to brining, you will need to establish the turkey’s overall displacement by filling the pot with water and marking where the turkey rests in the pot completely submerged. This may exceed the “Do not fill above this line” written inside the pot, but if you made it this far, you probably are ignoring the safety people anyway.
  2. Remove the bird from the brine, and let it dry. A wet turkey will cause you to have a very bad day, and will prove the Nancy Boys at UL right. Don’t do that.
  3. Set the bird in the stand butt down, wings tucked back. Put it in the pot of hot oil SLOWLY.
  4. Ideally, the oil should average around 350F (I can't help you if you are in Canada), but remember the turkey is cold and will drop the temperature of the oil once you set it in there. I’m usually able to keep it between 325-350F without setting my yard on fire. 3 1/2 minutes per pound should net a result that is moist on the inside, and delightfully crisp skin in the outside. This needs to sit at least 30 mins before carving.

Brown Sugar Cookies from Nosh with Me - contributed by jesse.in.mb

Brown Sugar Cookies from Nosh with Me - contributed by jesse.in.mb

Course Dessert
Keyword Thanksgiving, Vegetarian
Author jesse.in.mb

Ingredients

  • 14 tablespoons unsalted butter 1 3/4 sticks
  • 1/4 cup granulated sugar about 1 3/4 ounces
  • 2 cups packed dark brown sugar 14 ounces
  • 2 cups unbleached all-purpose flour plus 2 tablespoons about 10 1/2 ounces
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon vanilla extract

Instructions

  1. Heat 10 tablespoons of the butter in a pan over medium-high heat until melted. Continue to cook the butter until it is browned a dark golden color and smells nutty, about 1 to 3 minutes. Transfer the browned butter to a bowl and stir the rest of the butter into the hot butter until it melts- let this rest for 15 min.
  2. Preheat oven to 350 degrees F. In a baking dish, mix granulated sugar and a ¼ cup of the brown sugar until combined well; set this mixture aside to roll dough balls in.
  3. Mix flour, baking soda, and baking powder in a bowl. Add 1 ¾ cup brown sugar and salt to cooled butter and mix until there are no lumps. Add egg, yolk, and vanilla to butter mixture and mix well, then add flour and mix until just combined.
  4. Roll dough into balls about 1 ½ inches in diameter, and roll balls in brown sugar and white sugar mixture. Place balls about 2 inches apart on parchment lined baking sheets.
  5. Bake sheets one at a time until cookies are puffy and lightly browned, about 12-14 minutes. (It says the cookies will look slightly raw between some of the cracks and seem underdone, but be careful not to over bake.) Cool on sheet for about 5 minutes and then transfer to a rack to cool.
jesse.in.mb's Aunt Sheryl's Dutch Apple Pie

jesse.in.mb's Aunt Sheryl's Dutch Apple Pie

(It's the best, fight me!)
Course Dessert
Keyword Thanksgiving, Vegetarian
Author jesse.in.mb

Ingredients

  • 1 single 10" pie crust

Filling

  • 2/3 cup sugar
  • 2 Tbsp all purpose flour
  • ¾ tsp cinnamon
  • ½ fresh lemon
  • 6-8 tart apples pared cored pared,cored and sliced (equaling 6 cups)

Crumb Topping

  • ½ cup flour
  • ¼ cup sugar
  • ¼ cup butter

Instructions

For Filling

  1. Combine first three ingredients.
  2. Put apples in crust, sprinkle dry mix over apples then squeeze ½ lemon over them (can be left for up to 24 hours in the fridge for more flavor).

For Crumb Topping

  1. Combine flour and sugar, cut in butter until crumbly.
  2. Sprinkle on top of apples.
  3. Bake at 400 for 45-50 minutes
Ina Garten's Pear, Apple & Cranberry Crisp - contributed by SP

Ina Garten's Pear, Apple & Cranberry Crisp - contributed by SP

This is pretty close to a crisp I make, except I use fresh cranberries. But this one has the added virtue of already being keyed in.
Course Dessert
Keyword Thanksgiving, Vegetarian
Author SP

Ingredients

For the filling

  • 2 pounds ripe Bosc pears 4 pears
  • 2 pounds firm Macoun apples 6 apples
  • 3/4 cup dried cranberries
  • 1 teaspoon grated orange zest
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

For the topping

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar lightly packed
  • 1/2 teaspoon kosher salt
  • 1 cup old-fashioned oatmeal
  • 1/2 pound 2 sticks cold unsalted butter diced

Instructions

  1. Preheat the oven to 350 degrees F.

For the filling:

  1. Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 x 12 x 2-inch baking dish.

For the topping:

  1. Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
  2. Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
Pumpkin Imperial Stout Tiramisu by Nephilium

Pumpkin Imperial Stout Tiramisu by Nephilium

So here’s a recipe (modified from an issue of BeerAdvocate).
Course Dessert
Keyword Thanksgiving, Vegetarian
Author Nephilium

Ingredients

  • 1 pint heavy whipping cream
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1/8 tsp clove
  • ¼ cup Dry Malt Extract
  • 1 cup pumpkin puree
  • 2 cup mascarpone cheese
  • 24 oz Rasputin Imperial Stout or any other good Russian Imperial Stout
  • 3 packages ladyfinger cookies
  • 1 cup Simpsons Special Dark Roast Malt ground to a powder
  • cinnamon ground
  • powdered sugar

Instructions

  1. In a medium bowl, add cream, cinnamon, nutmeg, clove and DME. Mix this until soft peaks form, then set aside. In a different bowl, mix together the pumpkin and the mascarpone until fully combined. Fold the pumpkin mixture into the spiced whipped cream until blended (some streaks are fine), and then set aside.
  2. Pour the stout into a shallow bowl or a pie plate. Select your serving container (I usually use a 13 x 9 pan, but you can use whatever size you wish). Then you begin the assembly of the tiramisu.
  3. Dip ladyfingers into the stout for 10 seconds, then flip them, and let them sit for 10 seconds again. Then place the ladyfingers into your serving container until you have a single layer.
  4. Then take a third of the pumpkin cream filling and distribute it over the ladyfingers. Dust with malt powder, then add another layer of soaked ladyfingers.
  5. Top the second layer with pumpkin cream and then garnish with malt powder, some cinnamon, and powdered sugar.
  6. Cover with plastic wrap and refrigerate for at least two hours before serving.

Recipe Notes

DME and Simpsons Special Dark Roast can be acquired at your local homebrew store. Otherwise you can substitute ovaltine for the DME, and cocoa powder for the Special Dark Roast.

If you use a smaller container, you can go to three layers of each, or even four. Do what you want, it’s your dessert.

Hayeksplosives's Easy, No Brainer, Creamy Pumpkin Pie

Hayeksplosives's Easy, No Brainer, Creamy Pumpkin Pie

Easy, foolproof, and better than anything the store sells.
Course Dessert
Keyword Thanksgiving, Vegetarian
Author Hayeksplosives

Ingredients

  • 1 14 oz can Sweetened Condensed Milk
  • 2 eggs
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1 15 oz can pumpkin
  • 1/2 tsp salt
  • 1 9-inch unbaked pie crust I ALWAYS use graham cracker--it's great with the pumpkin spices.

Instructions

  1. Preheat oven to 425F.
  2. Whisk pumpkin, sweetened condensed milk, eggs, spices, and salt in bowl until smooth.
  3. Pour into pie crust.
  4. Bake 15 minutes.
  5. Reduce temp to 350F and bake 35-40 minutes until knife inserted in center comes out clean.
  6. Cool.
  7. Garnish with whipped cream or Cool Whip.
SP's Vegan Pumpkin Chia Pudding

SP’s Vegan Pumpkin Chia Pudding

Even Web Dom can have a seasonal Thanksgiving dessert.

Course Dessert
Keyword Thanksgiving, Vegan
Servings 1
Author SP

Ingredients

  • 1/4 c chia seeds
  • 1 c unsweetened vanilla almond milk
  • 1 tsp vanilla extract
  • 2 tsp sugar or 10-15 drops liquid stevia, or to taste
  • 1/4 c pumpkin puree
  • 1/2 tsp pumpkin pie spice or equivalent components
  • pinch salt
  • 2 tbsp pecans toasted and chopped

Instructions

  1. Combine chia seeds with almond milk in a medium bowl. Set aside for one hour.

  2. Add vanilla extract, sweetener of choice, pumpkin puree, pumpkin pie spice, and salt to the bowl with chia seeds and almond milk. 

  3. Process with an immersion blender until smooth. Adjust sweetener to taste.

  4. Pour into a dessert dish and top with pecans.

Recipe Notes

We prefer less-sweet foods, so you may want to adjust the sweetness to your preference.

SP's Candied Cashews

Candied Cashews

Author SP

Ingredients

  • 2 cups whole cashews
  • 1 egg white
  • 1 tsp water
  • 2/3 cup granulated white sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

Instructions

  1. Preheat oven to 325F. Line a baking sheet with a silicone baking mat or parchment paper.

  2. Beat egg white with the water in a medium bowl until foamy and light.

  3. Add the cashews, sugar, salt and cinnamon to the bowl. Stir thoroughly; nuts should be completely coated.

  4. Spread the mixture as evenly as possible on the baking sheet. Bake for about 30 minutes or until nuts are beginning to caramelize.

  5. Remove from the oven and allow nuts to cool.  Store in an air tight container.