sewhappy

We did this a long while back when our kids were little and very demanding and both sets of grandparents were staying with us. Why on earth we'd choose that Thanksgiving to go creative and arduous I just don't know. It was not a success. But it was a very memorable holiday. Arguments, dysfunction, kitchen disasters -- one of those we remember fondly.

I'm going to do Barefoot Contessa's turkey. She recommends cooking an Empire kosher turkey because they are pre-brined (and expensive!). She then directs you to put truffle butter under the skin. I have no idea what truffle butter is but am looking forward to finding out.

I'm making pumpkin ice cream. And a couple pies. And rolls. The really easy and delicious and horribly caloric crockpot cream cheese mash potatoes.

latichever

Have to admit that when I was at Costco the other day, I found their complete turkey dinner in a box tempting. Before you laugh, for $149, you get:

Fully cooked turkey - min 14 lbs.
Fully cooked cornbread stuffing - 3 lbs.
Fully cooked green beans - 3 lbs.
Fully cooked sweet potatoes - 3 lbs.
Fully cooked garlic mashed potatoes - 3 lbs.
Fully cooked turkey gravy - 1.5 bs.
Cranberry Sauce 1 lb.
Apple Cobbler - 3 lbs.

Thanksgiving Deluxe Turkey Feast

But since it will be only our nuclear family this year, we might go with that turkey breast that's been hanging around in the freezer, plus the traditional sides. My wife's Italian, which means our tradition includes an antipasto and a pasta dish. And from my side, a cranberry kugel.

roshke

sewhappy, Truffles are a kind of mushroom, or part of a mushroom. You can find truffle butter at Whole Foods (made by D'Artagnan) or make your own with truffle oil.

swimcatsmom

I use a counter top roaster for the turkey at thanksgiving and for the prime rib roast at Christmas. I always got so frustrated (and HOT) with just the oven and trying to time everything. Using the roaster the last few years has made a world of difference to my stress levels. The turkey always seems to do a bit quicker than it does in the oven.

I got bored with having turkey at Thanksgiving then again at Christmas so asked the family a few years back if they wanted to try a standing rib roast at Christmas instead. It has been a big hit so now is our Christmas tradition. The rib roast done in the roaster is amazing - pink all the way through. I am always a bit nervous as it is seared on a very high heat (in the regular oven) then cooked at a very low heat in the roaster, but so far it has come out perfect every time. Last year I used fresh horseradish for the first time and made a home made horseradish sauce which was delicious.

sewhappy

Thanks, Roshke. It also seems to be at our local King's. I don't think I'd take on making my own.

lookingforward

Truffles are over $3,000/lb. So, $200/ounce. If you could get someone to sell an ounce. So, the butter or the oil, which will have a lighter taste, but save the budget. To say the least.

sewhappy

I got some at King's -- a local grocery chain -- for $14.95.

It smells really pungent. Barefoot Contessa rarely fails me so I'm going with it.

Threekids

I'm not sure what planet I've been living on, but this is the first time I've heard of brussel sprouts for Thanksgiving! My kids would never touch them. I need a different vegetable idea this year. Each year I've made parve green bean casserole (no dairy), and I have to make the cream of mushroom soup first, and nobody really likes it anyway so why bother. So I need something interesting and tasty. Maybe something else I could use the french fried onions on since I bought a large bag before I decided against the green beans. Any ideas?

colorado_mom

Here's a colorful veggie idea. The recipe is from the booklet that came with my new Hamilton Beach 3-in-1 crockpot last year. It was good, not extraordinary. But it was very easy, and my 82 year old mom liked it. The color and texture added variety to our Thanksgiving turkey dinner. I served it in the crockpot crock (with a cutting board under - it is hot). I'm not sure if I will do it this year - it would mean skipping the crockpot Indian Pudding, a tradition at our house.

CANDIED CARROTS & WALNUTS

2 (16oz) packages frozen sliced carrots
3/4 cup pancake syrup
1/4 cup brown sugar, packed
1 cup chopped walnuts

Combine all ingredients in 4 quart (medium) crock. Stir well. Cover and cook on HIGH* for 5 hours.

* Only the High setting is reccommeded for this recipe

swimcatsmom

After years of trying different veggies for Thanksgiving and Christmas, my go tos are now roasted cauliflower and asparagus. Even the non cauliflower lovers seem to like it roasted then with some parmesan tossed with it.

I can't stand brussel sprouts. My Mum cooked them every Christmas and I always just ate them. Didn't spend Christmas with her for several years as she is in England and i am here in the US, but about 5 years ago she was diagnosed with Cancer and had to have surgery right before Christmas and I went over to help her through surgery and had to stay through new years. I ended up cooking Christmas dinner as she was still too poorly. I finally admitted I hated brussel sprouts. Turned out my brother also hates them and Mum hates them too but kept doing them because it was the tradition and she had no idea we didn't like em!

emeraldkity4

Both the kids and myself love brussels sprouts and I like freeing up the oven, although I am also trying to think of something besides turkey, although I guess people do like sandwiches after.
But the recipe in Sunset magazine for pork roast sounded good and I could make it in a crock pot!
Easy Slow-Cooker Recipes - Sunset.com

dragonmom

"I got some at King's -- a local grocery chain -- for $14.95.

It smells really pungent. Barefoot Contessa rarely fails me so I'm going with it."

Please taste it before you rub it all over the turkey. I know it's expensive, and I know many Foodies love it, but I love most foods but don't like truffles/truffle oil. Put some on a bit of toasted bread and decide if that's the flavor you want. Much as I love most mushrooms and nearly all foods, I find truffles pungent with a foot-scented nastyness. Your mileage may vary. I'm sure it has to do with how our genes take in various chenicals.

swimcatsmom

mmm - that does sound pretty good!

(the pork recipe, not the foot scented truffles)

MommaJ

Back to OP's original subject (trying new recipes)--today's Wall Street Journal has an article entitled "A New World of Side Dishes" with suggestions for breaking with tradition for this year's Thanksgiving Day sides. I got excited at the headline, then saw the recipes: Cornbread with Creamy Poblano Chilies; Cranberry and Rye Bread Stuffing; Green Beans in Brown Butter and Ginger Fish Sauce; Salt Baked Sweet Potatoes with Green Sauce; Sweet and Sour Cipolline Onions; and Spinach and Split Pea Mash. None appeals to me--I do like various ethnic cuisines, but the introduction of these relatively exotic flavors into Thanksgiving just doesn't feel right to me (and some would surely cause a revolt at the table). Guess I'm just tradition-bound.

BunsenBurner

Ever since I tried this recipe from my local paper, I always make my Thanksgiving roasted veggies this way: Recipe: Roasted Roots With Fennel and Apple | Seattle Times Newspaper

For some reason, I'm not too enthusiastic about this year's recipes:

Food & wine | Holiday Recipes, 2012 | Seattle Times Newspaper