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Best Thanksgiving Recipes?

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Anyone have any must-have Thanksgiving recipes?  Maybe something a step up from the canned, congealed cranberry glop?  We're headed to my sister's for Thanksgiving this year, which means I'm at the helm for dinner prep.

We're not big on turkey, so current plans are for brined baked chicken, glazed carrots, mashed potatoes, stuffing, and green bean casserole with bacon and cheese, but the rest is TBD.  I'm considering giving a french onion soup a whirl.

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hash brown casserole! - its some good shit let me know if you want the recipe (fairly simple and a crowd pleaser)

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My wife makes an awesome cranberry sauce from fresh cranberries, which are usually available this time of year. I can get the recipe for you if you want it. As I recall, it's not overly difficult. I'm usually in charge of the turkey, which I brine overnight then cook in the oven. I floated the idea of smoking the turkey this year, but was quickly shot down.

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40 minutes ago, Road Guy said:

hash brown casserole! - its some good shit let me know if you want the recipe (fairly simple and a crowd pleaser)

Send it over RG...I need something new to take to the office pot luck.

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14 hours ago, FLBuff PE said:

My wife makes an awesome cranberry sauce from fresh cranberries, which are usually available this time of year. I can get the recipe for you if you want it. As I recall, it's not overly difficult. I'm usually in charge of the turkey, which I brine overnight then cook in the oven. I floated the idea of smoking the turkey this year, but was quickly shot down.

I usually brine and do a light smoke on whole chickens when I can, but no smoker or grill at my sister's condo :(

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Stuffed Cinnamon Crescent Rolls

ingredients: crescent roll dough, butter, cinnamon sugar, marshmallow

  • Preheat oven to 375 F
  • Melt butter
  • roll a marshmallow in melted butter, coating entirely
  • roll the buttered marshmallow in cinnamon sugar, coating entirely
  • wrap the coated-buttered marshmallow in crescent roll dough, pinch to close
  • optional: coat the dough wrap in butter and sprinkle with cinnamon sugar (my family doesn't do this step)
  • coat muffin tin with non-stick spray or material of choice
  • place in muffin/cupcake tin
  • repeat for desired number of rolls
  • bake at 375 F for ~15min
Edited by RBHeadge PE
added: coating muffin tin
  • Like 1

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I used to have the most awesomest, heart-palpitating buttermilk pie recipe ever.  I learned it when I was working offshore and "committed it to memory" so I never wrote it down.  Unfortunately, I forgot it and never got around to piecing it back together.  All I can remember off the top of my head is that it included 2 cups of sugar, 2 sticks of butter, 2 cups of buttermilk, and 1 can of sweetened condensed milk.  It was heavenly and made two pies.  I might try to make it again using other recipes for basic ingredient guidance.

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2 hours ago, RBHeadge PE said:

Stuffed Cinnamon Crescent Rolls

ingredients: crescent roll dough, butter, cinnamon sugar, marshmallow

  • Preheat oven to 375 F
  • Melt butter
  • roll a marshmallow in melted butter, coating entirely
  • roll the buttered marshmallow in cinnamon sugar, coating entirely
  • wrap the coated-buttered marshmallow in crescent roll dough, pinch to close
  • optional: coat the dough wrap in butter and sprinkle with cinnamon sugar (my family doesn't do this step)
  • coat muffin tin with non-stick spray or material of choice
  • place in muffin/cupcake tin
  • repeat for desired number of rolls
  • bake at 375 F for ~15min

1. This may be the best edit I've ever seen on this board. 

2. What do these look like when finished? 

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This is pretty close to our recipe for hash-brown casserole - we usually make double and add in left over ham and freeze it for a future dinner - +1

Ingredients:

  • 32 ounces frozen hashbrowns, thawed
  • ½ cup (113 grams) unsalted butter, melted
  • 1 (10¼-ounce) can cream of chicken soup
  • 16 ounces sour cream
  • ½ cup finely chopped yellow onion (about 1 small onion)
  • 8 ounces cheddar cheese, shredded (about 2 cups)
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Directions:

  1. Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish.
  2. In a large bowl, stir together all of the ingredients until thoroughly combined.
  3. Pour into prepared baking dish and bake until golden brown and bubbling, 30 to 45 minutes. Let rest for 10 minutes before serving.

Add in that you need to take two packages of Ritz crackers and crumble them - mix with 1 stick of melted butter and spread on the top of the casserole--

 

now damn I am hungry!

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8 minutes ago, Road Guy said:

This is pretty close to our recipe for hash-brown casserole - we usually make double and add in left over ham and freeze it for a future dinner - +1

Ingredients:

  • 32 ounces frozen hashbrowns, thawed
  • ½ cup (113 grams) unsalted butter, melted
  • 1 (10¼-ounce) can cream of chicken soup
  • 16 ounces sour cream
  • ½ cup finely chopped yellow onion (about 1 small onion)
  • 8 ounces cheddar cheese, shredded (about 2 cups)
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Directions:

  1. Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish.
  2. In a large bowl, stir together all of the ingredients until thoroughly combined.
  3. Pour into prepared baking dish and bake until golden brown and bubbling, 30 to 45 minutes. Let rest for 10 minutes before serving.

Add in that you need to take two packages of Ritz crackers and crumble them - mix with 1 stick of melted butter and spread on the top of the casserole--

 

now damn I am hungry!

What kind of frozen hash browns do you use?  Are they the shredded kind, the potato chunk kind, or the frozen patty kind?

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we get the frozen shredded kind ( we typically use the generic Kroger brand) & you don't have to thaw them

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May have to try that.  Maybe get adventurous on the cheese selection.

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It is solid, I have brought it to several pot luck Christmas work things here and I never even have to clean the pan hardly, it gets licked clean

And if you do a ham for thanksgiving, trust me on the chopped up leftover ham bits in the hashbrown casserole - we freeze it and save it for a day we don't want to cook..

 

Our normal thanksgiving set up is:

Turkey (Smoked)

Costco version of the Honey Baked Ham

Green Been casserole

Hasbrown Casserole

Mashed Tators / Gravy

Cranberry's (wifes decision)

Gluten Roll

 

 

 

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1 hour ago, csb said:

1. This may be the best edit I've ever seen on this board. 

2. What do these look like when finished? 

LOL yeah. Greasing the muffin tin is important. They'll get stuck and look unappetizing if you don't grease it.

My family skips that optional step, so it ends up looking like a dinner roll.

images?q=tbn:ANd9GcSjfjySbfvylXT6kvSWI0i

If you follow the last step, it will look like this:

images?q=tbn:ANd9GcR8F-36bOZSM1kb71O_qHP

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4 hours ago, Road Guy said:

 

Add in that you need to take two packages of Ritz crackers and crumble them - mix with 1 stick of melted butter and spread on the top of the casserole--

 

now damn I am hungry!

We top ours with crushed Ruffles. When I have a heart attack, I will taste these potatoes. 

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None of this sounds P90x approved. <smh>

No kale recipes? :dunno:

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On 11/10/2018 at 9:11 PM, knight1fox3 said:

None of this sounds P90x approved. <smh>

No kale recipes? :dunno:

That's the whole point.

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I did a thing yesterday. May have to try smoking a turkey this year. 

D0F3317E-F128-4EA4-9FCC-6B2615393E34.jpeg

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^^ I'm a big fan of brining the turkey. It's too bad that my wife doesn't really care for Turkey or we would have it more than once a year.

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I have completely abandoned the wet brine in favor of a 24 hour dry brine.  Every bird (chicken or otherwise) I've done with a dry brine has been absolutely perfect.  I spatchcock the bird, salt the shit out of the exterior, and sprinkle with baking powder.  I leave uncovered in the fridge for 24 hours, then remove the salt and baking powder.  Pat the bird dry, stuff butter (softened, seasoned) under the breasts and thighs, then bake.  It cooks faster, is the juiciest bird I've ever had (and I normally HATE white meat), and the skin comes out perfectly crispy (in part due to the baking powder).  

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