<p>Bump to keep this thread current and accessible (I guess I’m getting hungry).</p>
<p>Great, I was planning to search for it - now I need the recipes, it was only going to be the 3 of us for T’giving - now it is a party!</p>
<p>I recently made the pumpkin pie recipe from the Thanksgiving issue of Gourmet (now available on newstands everywhere) and it’s really really good. It uses a caramelized sugar syrup to replace the ordinary white sugar and that adds a nice depth of flavor. I also used little tiny phyllo-dough cups (available at my grocery store, ready made and frozen) instead of pastry dough. More fun and a lot easier.</p>
<p>I was going to start a thread asking what is on everyone’s Thanksgiving menu (and asking for recipes when I saw something intriguing 
</p>
<p>What’s your best stuffing recipe? </p>
<p>I tested out a new one last week to see if I’d want to make it for Thanksgiving - it was a pretty standard recipe but had cubed and sauteed butternut squash in it. I thought it would be great because I love butternut squash, but it was just okay. I guess I’ll stick to making soup and souffles out of my favorite squash. :-)</p>
<p>sushi, my ‘best’ stuffing recipe is my ‘only’ stuffing recipe, my mom’s. My family forbids me to change it, at all! It’s a simple, traditional recipe. I do, however, also love butternut squash and have a recipe for roasted veggies that is a favorite in our house. You use a large roasting pan, then cube/slice squash, asparagus, red pepper, red onion, mushrooms, zucchini; toss with some olive oil and salt and pepper. Roast at 425 for approximately a half hour. You can choose an assortment of veggies to suit your own family but butternut squash is always included at our house!</p>
<p>alwaysamom, Do you serve this warm? It sounds interesting. My problem is always the oven space, even with a double oven, LOL.</p>
<p>I was thinking about what I veggies would be easy to serve. I could always make some type of salad, but I saw a fennel recipe (never even ate fennel before, that I might try).</p>
<p>BTW, thanks for bumping up this thread!</p>
<p>Does anyone have a butternut squash soup recipe that is proven to be good? I was thinking of making it for Thanksgiving this year, but won’t have time to try the recipe beforehand.</p>
<p>The roasted veggies and roasted green beans recipes I’ve seen sound yummy (and colorful, and its nice to have something that isn’t so calorie laden to balance out the other stuff), but I’m thinking it might be a problem for me to have to cook something at such high heat, since my oven is usually already full of stuff that needs to cook around 350 (sweet potatoes, stuffing that isn’t in the bird, etc). Maybe in my next house when I have more than one oven. 
Or, sounds like the veggie roasting doesn’t take long, so maybe I’ll crank up the oven when we’re almost ready to serve and cook them at the very last minute. </p>
<p>MotherofTwo: I will look for a recipe. Allrecipes.com has several that get good reviews. I must’ve made mine up from reading it somewhere long ago. I peel, seed and cube the squash into about 1/2-3/4 inch cubes, about 2 1/2 to 3 cups worth. To that amount of squash I also dice a large white onion into a largish dice. I saute the squash and onion in butter in a big pot until they are nicely golden brown and somewhat carmelized. Taking the time for this step makes a nice difference in flavor. You would then add about 2-3 cups of vegetable stock or chicken broth (I think vegetable stock allows the squash flavor to come through better), a little salt and generous pepper. Simmer that until the squash cubes are tender but not mushy. Transfer 2/3 to 3/4 of it into a blender and puree (this will leave some pieces of squash and onion in the finished soup, which I prefer - you could puree the whole batch if you want a totally smooth soup). Add a little cream or Half and Half (up to a 1/2 cup) at the end to give it richness, as well as about 1/2 teaspoon of ground nutmeg, and warm it up again (but don’t boil once the cream is in there). Some chopped fresh parsley thrown in at the end would be nice too.</p>
<p>Butternut squash soup - it’s a very good recipe and foolproof, I’ve made it many times - always comes out great. </p>
<p>3T butter
2 pounds butternut squash, peeled, seeded and cut into one to two inch cubes
6 cloves garlic, peeled
1 pound apples, McIntosh or Granny Smith peeled, cored and chopped coarsely (approx. 3 to 4 apples)
1 large onion, coarsely chopped
Kosher salt and black pepper to taste
4 cups chicken broth
1/2 c. dry white wine
1 tsp. fresh tarragon leaves or 1/4 tsp. dried tarragon<br>
Extra tarragon leaves, fresh parsley or snipped chives for garnish</p>
<p>Place butter in large Dutch oven, heat to medium. When butter melts, add the squash, garlic, apples and onion. Cook and stir until the onion softens for about 5-10 minutes. Season with salt and pepper.</p>
<p>Add the stock, wine and tarragon. Turn the heat up to medium-high and bring to a boil. Turn the heat down to low, cover partially, and cook for about 30 minutes until butternut squash is soft. Cool briefly, then puree the soup in a blender.</p>
<p>Return soup to pot and cook over medium-low heat until heated through. Do not bring to a boil! Garnish and serve.</p>
<p>northeastmom, yes, I do serve it warm, but I understand the issue of not enough oven space! Even with a double oven and a separate convection oven, I’m still always trying to fit everything in and time things properly. :)</p>
<p>roshke, thanks for sharing that. It sounds yummy and I just may have to try it!</p>
<p>Thanks! Can the soup be successfully made ahead of time, refrigerated, and reheated? It sounds great!</p>
<p>Mine definitely can!</p>
<p>Thanks! I will definitely try it!</p>
<p>Looking ahead to later this week:</p>
<p>What to do with leftover turkey?</p>
<p>We make ours into cramed turkey:
Cut up leftover turkey
white sauce made with chicken stock. Use 2 tablespoons butter and flour per cup of stock to have a good and thick sauce. If it’s too thick, add some water or more stock.
Peas
Cubed carrots.
Season to taste.</p>
<p>Serve over homeade biscuits, rice or in crepes. We’ll probably do each one night.</p>
<p>So, Has the cooking begun? I made my butternut squash (can be made ahead) today. I plan on making my cranberry relish tonight. All the food shopping is done, with exception of my fresh veggies, which I will buy tonight or first thing in tomorrow morning (I must avoid the lines).</p>
<p>Last night I made the butternut squash soup, creamed pearl onions (baked them to get a nice golden top and then will just heat them up tomorrow) and mushroom gravy for my vegetarian daughter. This afternoon after work I’ll make the cranberry gelatin mold as well as cranberry sauce, and at least will bake the yams if not assemble the candied yams dish so all I’ll have to do tomorrow is put marshmallows on and bake it.</p>
<p>Made my cranberry relish and chopped all the pecans for the pies I’ll make this morning (along with the chocolate fudge pie). Our turkey is about to go into the brining bath, and I’ll get the wild rice pre-cooked for tomorrow’s stuffing and assemble the yam souffle up to the cooking stage. </p>
<p>I think tonight will be time to try one of those Cosmos they’re talking about in Sinner’s Alley!</p>
<p>A very peaceful and loving Thanksgiving to all who are celebrating tomorrow.</p>
<p>
</p>
<p>Mootmom, Same to you and all the other cc posters! </p>
<p>I got my cranberry relish done, my sweet potato casserole and stuffing are now oven ready, and butternut squash will just need reheating.</p>
<p>I really like the stuffing from this recipe. We don’t really celebrate Thanksgiving so my Mom feels free to make these recipes anytime :D</p>
<p><a href=“http://www.epicurious.com/recipes/recipe_views/views/107369[/url]”>http://www.epicurious.com/recipes/recipe_views/views/107369</a></p>
<p>We will have an <em>interesting</em> thanksgiving. </p>
<p>Car is in the shop, so spouse and I hiked 1.5 miles (each way) to the grocery to buy a turkey and other supplies we forgot last night. If we forgot anything else, too bad. Now it’s raining. I’m not walking that far in the rain!</p>
<p>here’s hoping the rain does not delay DD too much. Two years ago, her flight was 6 hours late, and arrived at 3:40 AM. </p>
<p>Everyone, enjoy your cooking and eating. We will. :)</p>