<p>Assuming you have fingers of asbestos, it’s easier to leave the skins on the potatoes while they boil, then chop them in half or quarters and slip off the skins after they’re cooked. Though my D’s do like to do anything involving the peeler.</p>
<p>I thougth the skins were where all the vitaims are. That there’s some “sense” to keeping them on.</p>
<p>More vitamins, sure. But on Thanksgiving, who cares about vitamins?
</p>
<p>My father was good-naturedly pooh-poohing smashed potatoes. He prefers his with a smooth whipped texture, no lumps or skin.</p>
<p>Here’s what we do the day after Thanksgiving breakfast – fry the leftover crock pot mashed potatoes and serve with eggs. Then we lay around in agony all day until we can contemplate more leftovers . . . .</p>
<p>So, Mom60:</p>
<p>What’s the consenus?
Do most people roast their Turkey on high heat for a shorter cooking time, or low heat with a longer cooking time? Everyone thinks THEIR way is the best…I’m so confused! Which way is it, people? :)</p>
<p>I think one reason we all love turkey is that, high temp or low, breast down or not, the darned thing usually tastes great if you just follow whatever directions apply re foil or turning, get it cooked to the right temp and maybe have your favorite seasoning on it and enough butter or oil to grease it up and crisp the skin. And, let’s not forget the champagne or whatever that was suggested earlier.</p>
<p>We have been known to fix all sorts of problems- one year, DH pulled the turkey out, rested it and let a guest change the temp and put her dishes in the oven. When he went to carve (in the kitchen,) clearly the thicker parts needed more cooking. He just set them in the mwave for just long enough. No one was the wiser…'cept me.</p>
<p>Who carves at the table and who does it in the kitchen? I like the former, but if I were married to Alton Brown, I might be ok with the pre-cutting.</p>
<p>ps. that cranberry mango relish is awesome. The vanilla really adds. I used less sugar and some agave syrup, used port (!) instead of the triple sec. It is sooo good. DH said it tastes like dessert. Needs a brie- or maybe some amazing very rich vanilla ice cream.</p>
<p>chocchipcookie- I haven’t decided how I am going to cook it. I ordered two fresh birds from Whole Foods. I didn’t want to deal with defrosting. I am also making the stuffing which I will put half in the bird and the rest in a casserole. My family likes their stuffing simple so it will just be onions, herbs and celery. I will make the gravy but haven’t decided what recipe yet. I do know I will be making one packet of Knorr’s turkey gravy for my picky D.
As hard as it was I have delegated most of the rest of the meal to various family members.</p>
<p>What page is the cranberry mango relish?</p>
<p>[Crockpot</a> Garlic Smashed Potatoes Recipe - Mashed Potato Slow Cooker Recipes](<a href=“http://busycooks.about.com/od/sidedishrecipes/r/cpgarlicpotato.htm]Crockpot”>Slow Cooker Mashed Potatoes Recipe)</p>
<p>Garlic Smashed Potatoes–everything is done in the crock pot. Wonderful results!</p>
<p>Similar to a recipe on previous page. LOVE the fact that these are make-ahead. Just keep them warm in slow cooker until time to serve.</p>
<p>Mater, it’s post 83.
I cut the recipe in half, but started with much less sugar, then added agave, to taste. (We like the tartness of cranberries and watch the sugar here.) I probably upped the vanilla - I tend to go freehand with that. And, if you use port, start with less, to see if you like the flavor tick and want more. The vanilla really changes this, imo, to something more exotic than usual. Ok, the port, too. Sorry to Scout59 for my changes, but I forgot to buy triple sec! Thanks for sharing this.</p>
<p>Thanks! Appreciate it!</p>
<p>Made the makeahead mashed potatoes tonight for dinner with vegan ingredients–vegan sour cream, vegan cream cheese. Yukon gold potatoes, no skins. Thumbs-up from the test kitchen test subjects, so they are on the menu for Thanksgiving. </p>
<p>Crockpot substitutes: Does it have to be a crockpot? Or, can I just use some low-heat chafing dish? I’ll have to buy something, and the chafing dish looks better on the buffet.</p>
<p>And YES to frying up leftover potato dishes with eggs for breakfast. We do this with all sorts of potato dishes, and it is always a huge huge hit.</p>
<p>I’ve made the potatoes in a crock pot - or in a casserole dish. I often use the disposable aluminum pans to help with clean up. All work just fine.</p>
<p>Could anyone share some yummy, easy to make, Thanksgiving-appropriate appetizer recipes, please? A friend is going to meet her BF family for Thanksgiving, and she is looking for something to bring to the dinner (the family is known to cook up a storm of the main courses and dessert dishes, so an appetizer would be most appropriate). Thanks!</p>
<p>Just did the head count for our dinner this year which is supposed to be small because my nephews and their families are going to the wives families this year. We have 18 for dinner, 14 staying over, plus I just heard from one nephew and they would like to come over for later for dessert (apparently we eat later than her family) and then stay over. Okay, now I’m up to 18 staying over and I might have to be creative to fit everyone. Don’t know what I’ll do if I get the other nephew with his family. You know you’re old and out of practice when you’re kind of happy to not have four boys between the ages of 4 and 7 but now apparently I will! The boys are no problem - air mattresses in the library works, it’s their parents. I might have to move some 50 year olds onto air mattresses, hey, it keeps us young, right?</p>
<p>Love the potato idea but we do bagels and such for a whenever you wake up type of breakfast buffet. Might try it another time we have overnight guests.</p>
<p>BunsenBurner - how far will your friend be traveling? A cold dish is probably best so she doesn’t need anything in the kitchen. I’m no cook but I do really like the crudite option - filling, healthy, non-caloric but wait, that probably belongs on the Weight Loss for Dummies thread!</p>
<p>BB: You can look at the Pillsbury website [Easy</a> Cooking Recipes and Easy Cooking Ideas from Pillsbury.com](<a href=“http://www.pillsbury.com%5DEasy”>http://www.pillsbury.com) for ideas, however many of them probably require heating. I agree that it’s better to look for something cold, maybe a cranberry or apple dish…maybe some kind of cranberry nut bread?!</p>
<p>We don’t usually do appetizers since the meal is so filling…maybe she can just bring a hostess gift instead?</p>
<p>Bunsen Burner: here is a good app. to try:</p>
<p>Using a large bowl or better yet pretty serving tray, put 2 lumps of Boursin cheese in the center, pouring the dressing detailed below over the cheeseand surrounding with the ‘sides’ listed. Around the ‘sides’ put crackers and / or pita chips. Scoop & eat!</p>
<p>Dressing;</p>
<p>1/2 C olive oil
1/4 C balsamic vinegar
2T honey
3 cloves finely chopped garlic
1 1/2 T dijon mustard
salt/pepper</p>
<p>Sides:
( really any chopped veggies )
black olives, roasted red peppers, artichoke hearts, tomatoes, avacadoes</p>
<p>A favorite T-day appetizer in our house:</p>
<p>Fresh Asparagus with Prosciutto</p>
<p>Blanch a large bundle of asparagus in boiling salted water for 1-2 minutes until crisp-tender (we prefer the thicker spears for this dish)
Shock in ice water to stop the cooking and retain beautiful deep color
Drain and pat well with paper towels until dry
Cut 1" strips of paper-thin quality prosciutto and wrap around each spear
Best if made day before or morning of and placed in fridge to chill and ‘set’</p>
<p>There are NEVER any leftovers :)</p>
<p>scout59…don’t think you posted it, but would you share your spinach casserole recipe??? sounds amazing!!</p>
<p>Can someone post Mama Stamberg’s recipe? I made it years ago and everyone loved it. I lost the recipe and forgot about it–would love to serve it again.</p>