<p>The best thanksgiving horror story wasn’t mine, it was some guy at the supermarket on Thanksgiving near noon. He went to the deli counter to pick up what he expected was a prepared heat-and-serve Thanksgiving dinner for a large group. Unfortunately, he’d actually ordered a box that contained all the ingredients for Thanksgiving dinner: an (uncooked) turkey, cans of pumpkin, a bag of fresh green beans, and so forth. :eek: He was not, to put it mildly, a happy camper. Oh, I also think that the turkey was still frozen. </p>
<p>I always wonder how he explained things to his guests, and what they ended up having for dinner. And I hope that everyone ended up seeing the great humor in the situation. Because in the end it makes for a hysterical story.</p>
<p>I love cooking while the Macy’s parade is on…and also love the dog show following thae parade. Not sure how that will play out this year though because my daughter is working on the ABC Philadelphia parade , so we might go to that :)</p>
<p>Flymetothemoon- do you have a PA Dutch recipe for pickled eggs?<br>
I have a mango, so will make the relish soon- sounds yummy. Thanks.</p>
<p>What is pineapple casserole? I have a recipe for a side dish (so sweet we have used it for birthday cake subsitute.) Can of P, stick of butter, slices of white bread, plus sugar. Is that it? It is amazingly good. And, different. And not on anyone’s healthy eating chart.</p>
<p>We make Dean Fearling’s Roast Turkey with Chili Pecan Gravy because we like Thanksgiving dinner to be spicy! My husband doesn’t really like turkey so this recipe was one I tried years ago and it became a family favorite.</p>
<p>We are on the west coast. I watch Macy’s parade and the Hawaiian parade…alone. My father used to watch the parade with me. Now…my family sleeps. Heck, even the dogs (after eating) won’t watch the parade. Love that Snoopy!</p>
<p>Then the dog show…until the first kick off!</p>
<p>Lookingforward: Here you go: (we call them red beet eggs in my culture)
15 oz. can red beets
1/4 c. brown sugar
1/2 c. vinegar (probably cider, but if you want it less tart, try white wine)
1/2 c. cold water
1/2 tsp. salt
4 whole cloves
6 hard cooked eggs, peeled</p>
<p>Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, and the cloves and cook over a medium heat for 8 minutes, stirring occasionally.
Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
Place the hard cooked eggs in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.</p>
<p>@frazzled1 - we have 3 cranberry sauces: Mama Stamberg’s, a lovely baked concoction with brandy, and for my DH, Ocean Spray canned cranberry jelly, sliced. I love it Mama Stamberg’s, but I may be the only one in the family who eats it. Mmmm, maybe that’s why there is always so much left over ;)</p>
<p>Thanksgiving morning I make a cranberry relish with a bag of cranberries and a cup of sugar cooked down then add chopped purple onion, toasted walnuts and golden raisins. We serve it over baked Brie as an appetizer, with the turkey and then later on turkey sandwiches.</p>
<p>omg stuffing with ground beef. What is in it? Husband has never tried it because he says it is so hideous. Grandmother made something like it and mom (not a great cook) continues. Ground beef, raisins, celery, onion. Sometimes the ground beef is put in skillet and steams instead of browns, sometimes the raisins are crispy critters, mom always claims no onions, just celery (brother doesn’t like onions).</p>
<p>Going into day 9 of no power from this pre-halloweeen storm…now at mil’s and tired, cranky but warm! :)</p>
<p>Abasket: Can your sil share her fennel and wild rice recipe? That sounds yummy.</p>
<p>We make mostly low fat, low sugar recipes over here. I just roast sweet potatoes/yams, white potatoes and red onion together in a roasting pan with some olive oil and herbs…I don’t think I’ve ever had the traditional Thanksgiving sweet potato recipes with brown sugar or marshmallows or caramel…</p>
<p>I’m going to try to roast the Turkey low and slow this year and see what happens.</p>
<p>These recipes all sound great! Will try to add Mango to the cranberry relish this year! Also like the idea of cranberries with Brie!</p>
<p>Hope I get my power back before Thanksgiving! ;)</p>
<p>Not sure if this is the exact recipe my SIL uses, but it should be pretty close - don’t think she puts the walnuts in it - nice if you have any people who need gluten-free…</p>
<p>1 pound sweet Italian sausage, casings removed
3 small fennel bulbs, trimmed, chopped (about 2 1/2 cups)
2 medium onions, chopped (about 2 cups)
3/4 cup chopped toasted walnuts (optional)</p>
<p>Combine broth, rice, 1 cup water and fennel seeds in heavy large saucepan over medium-high heat. Bring to boil. Reduce heat to medium, cover and simmer until rice is tender, stirring occasionally, about 55 minutes. Drain.
Saut</p>
<p>Thank you so much! I will definitely try making this recipe. My only question is since we do eat rather healthy around here, I usually never eat sausages! I wonder if I can use 1/2 the amount, or will that ruin the taste, or maybe a type of sausage that’s healthier? I don’t want to skimp on flavor, though…and it seems as if the sausage brings on the flavor of the dish…what would you suggest? I love fennel but usually buy it at a market already made and it would be fun to make it myself…what does the fennel seed add? Spicy or not?</p>
<p>Thank you for the recipe! If I ever get my power back it would be fun to try to make before Thanksgiving week, if I have the time just to see how it turns out! I definitely would make this as a side dish, I don’t like to stuff the Turkey ahead of time.</p>
<p>You know, it didn’t really dawn on me that there was sausage in it - on second thought, I believe there is some in it, but I think she browns it to a pretty fine consistency so I think you could 1/2 the amount - actually, I’m wondering if she uses perhaps a turkey sausage - this side of the family tends to go “healthy” as well. I don’t know that I"d call it spicy - but then again, I LOVE spicy! - I just would say it has a bite to it.</p>
<p>No spice for this family, we’re wimps
Can you ask if I can make it with Turkey sausage and 1/2 the amount?
Sounds like a good plan to me, then we’ll have the sausage taste and flavor, but not too much of it, thanks!</p>
<p>OP here.
My H told me today I am way overthinking this whole Thanksgiving meal. He just doesn’t get it! He keeps telling me it is no big deal and I need to assign people items to bring.</p>
Because in the end it makes for a hysterical story.</p>