Hey, everybody, look who’s here!
No, no,… it’s all good. You’re not late for dinner. Here, let’s get you a holiday beverage before we sit down to eat. Our guest entertainer is just finishing up.
Well, I suppose that might be true in a traditional setting.
I’m lookin’ at you, Uncle Walter. Remember, you promised: this year, no political, religious, or offensive non-sequiturs aimed at the Millennial’s table during dinner.
That’s just great. Always something to look forward to.
OK, enough alleged comedy.
Thanks to all who brought a virtual dish! It’s buffet style, so everybody dig in while everything is warm!
Lets see what we have here from our good friends!
I got hooked a long time ago–and I don’t know exactly when, other than it wasn’t from eating with my mom–on oyster stuffing.
Oh man, I love that even more than the turkey, mashed potatoes, corn and green bean casserole, although all rock as well. Give me oyster stuffing covered with gravy and I’ll eat myself into a food coma.
Made with hard boiled eggs (natch), Duke’s Mayonnaise (not Hellmans or Miracle Whip, maybe Kraft if you’re not in the south), sale, pepper, chipotle chili powder, and my secret ingredient – a little bit of dill pickle brine in the yolk mixture for brightness and acidity.
Dusted with smoked paprika. Absolutely, under no circumstances, should there be any mustard used. There’s nothing worse than biting into a deviled egg and finding out that the yellow of the yolk hides the unpleasant surprise of mustard.
My favorite Thanksgiving side dish is very hard to find here in the South. It’s oyster dressing, and it’s delicious.
Wishing you and yours a wonderful Thanksgiving!
You’ve heard of the turducken, right? It’s a duck stuffed into a chicken stuffed into a turkey. I’ve never done that, BUT… I have made its dessert equivalent.
Release the piecaken!
That’s right! It’s a pie baked in a cake! (I’m not sure where the -en comes from. I assure you the only chicken involved provided the eggs.) I’ve made a few and my favorite combination is a cherry pie in a chocolate cake. Mind you, the apple pie in a devils food cake is pretty good, too.
The trick to keep the pie from sinking to the bottom. I’ve found it helps to partially bake the cake first so it thickens up just a little, and then put the pie in. I’ve also supported it on chocolate blocks but they melt too quickly.
Some people make three layer piecakens, which is three pies in three cakes stacked and frosted, but I like to keep it simple. Well, as simple as a pie baked in a cake can be.
I am a big fan of pie. Perhaps as much as Bill? I always make five or six for Thanksgiving.
But I’m going to go simpler.
Has anybody brought Cranberry sauce?
I know some people like it canned and some people like fancy artisan recipes passed down from their pioneer great grandparents. I just add a 12 oz package of cranberries to a cup of water and a cup of sugar. Let simmer (after boiling) for 5 minutes. There’s enough pectin in cranberries naturally that they jell on their own.
Some eat it on savory foods, but I just love it on the rolls. AND there’s always lots of leftovers, so I can eat it for weeks on toast or ice cream or yogurt or in applesauce. When it’s gone I always wonder why I wait till November to do it again!
Thanksgiving is my favoritest holiday of the year. Being a Christian, I may hold Easter and Christmas more sacred, but I just love Thanksgiving. No cards or gifts or excessive decorating…just gathering and cooking and eating together. Perfect.
Ey, Up everybody! (That is to say in the traditional Yorkshire vernacular: “Hello”.)
My Thanksgiving offering then is a local item, one that is a staple accompaniment to a Sunday roast around Britain but with added versatility.
Three simple ingredients; eggs, plain flour and milk mixed together into a batter. Put some oil into a muffin tray, pre-heat til sizzling hot, pour in the batter and cook in the oven til they’ve risen and are brown, crispy and light.
You can have small ones as an accompaniment to a meal, a large one the size of a dinner plate with whatever your meal is inside it or on its own with just gravy in it – traditionally it was served this last way before the main meal.
You can also have a Yorkshire Pudding Wrap filled with whatever you fancy. Or for another odd sounding British culinary delight, use it as the basis for Toad In The Hole – a giant Yorkshire Pudding with sausages baked into it –
Seriously: I make a mean homemade mac and cheese, but the recipe is based on something that’s easily found online:
Bring 1 1/2 cups water and 1/2 cup margarine to a boil. Add stuffing mix, remove from heat, cover and let stand for five minutes. Fluff with a fork.
I just change it up a little each year so there’s nothing really for me to share, other than “Happy Thanksgiving!!!”
Ok, so I’m kinda notorious for having a sweet tooth. While my favorite side from Thanksgiving hands down is the dressing (moist, lots of sage and rosemary), I’ve gotta nominate a dessert. And while many pies are iconic for Thanksgiving, the one I always associate with any big holiday is…
CHOCOLATE CHESS PIE! 😋 Start with a flaky crust (all shortening) and imagine a rich chocolate custard, so thick it stands without sagging when it’s cut. No meringue like a regular chocolate pie, just the chocolate and the crust. This was one of my grandmother’s special desserts for the holidays, one that always remind me of home.
The pic in this recipe is pretty close to the one I grew up with. Yum!
This comes from April McGreger’s book, “Sweet Potatoes”
I made them for a work gathering yesterday, and they were a hit, so I thought I’d share with the TNOCS “class.”
Have a good Thanksgiving, my friends!
Even if this holiday is not celebrated in my country (actually it does, in Northern cities). But some relatives celebrated Thanksgiving in my town few years ago, and my family and I were invited, good memories.
Here is my favorite dish:
… turkey with a hefty dose of mushrooms. 😁
Well, I don’t know about all of you but I’m stuffed. Let’s head out to the front lawn for a game of touch football, followed by a well-deserved nap.
And then later tonight, let’s convene in the comment section, between 9-10 PM EST. We’ll choose a random entry from the above foodieness, and I’ll provide a donation to the winner’s local food pantry.
Thanks for joining us today, and everyday.
Thanks for keeping everyone such good company all year long, with your excellent writing and thoughtful comments.
Never doubt for a minute: We appreciate that you’re here.
We’re all thankful for you.
Good on you all,