<p>I make my stuffing with sweet Italian chicken sausage. There is not “set” amount that you must put into the recipe. Add as much as you like the taste. We, for instance, happen not to like fennel…I use celery. How much? Until it looks/tastes right. </p>
<p>My basic rule of cooking: do not stress a la Martha Stewart. (Sorry Martha, your stuff is great, just too perfect.) Except for cake etc. where chemistry is essentially involved add or subtract what you like to eat. Like pecans in your stuffing? Add em. Like to cut down on butter? Use broth and/or apple juice. Or, if you like, add extra butter because you like it. Like extra flavor? Add poultry seasoning. YOU CAN"T MAKE IT WRONG if you follow the general directions and then eyeball it for moistness. (Some people like it more moist than other people).</p>
<p>The difference between a hen and a tom…in general…breast size. (no jokes people)…the hen has a broader breast.</p>
<p>I use either Jimmy Dean or Bob Evans sausage in my stuffing .It belnds in nice with the pepperidge farm stuffing mix , sauteed onions and fresh herbs. m husband comes from Sweden and he thought stuffing was such a weird food until he tasted mine…now it is his favorite part of the dinner</p>
<p>Well… yes and no. As hostess, it’s definitely your job to plan the menu and make sure all of the essentials end up on the table. The main event – the turkey itself – is also going to be your responsibility; and probably things like drinks, relishes, rolls, and whipped cream/ice cream for the pies. </p>
<p>But beyond that, you can probably farm out however much you want to. In my experience, people are usually very pleased to bring a side dish. It gives them a chance to show off that special family recipe.</p>
<p>A couple of tips: Assign specific dishes; otherwise you end up with 3 sweet potato dishes and no mashed potatoes. Also – ask people to bring a serving utensil for their dish.</p>
Combine chicken stock, rice and fennel seeds in a heavy, large saucepan over medium- high heat. Bring to a boil. Reduce heat to medium, cover and simmer until rice is tender, stirring occasionally, about 55 minutes or according to package. Drain</p>
<ol>
<li><p>Saute sausage in heavy, large skillet over medium-high heat until cooked through, breaking up with a fork, about 10 minutes. Using slotted spoon, transfer sausage to paper towel and drain. Add chopped fennel bulbs and onions to skillet drippings. Saute until onions are golden, about 10 minutes.</p></li>
<li><p>Add rice and sausage to skillet. Saute until heated through, about 3 minutes. Season to taste with salt and pepper.</p></li>
</ol>
<p>Power is back on after 9 long days! All refrigerators and freezers are now emptied and cleaned. Now to go shopping to replace everything, oy!</p>
<p>Abasket, thanks a lot for the recipe. I just printed it out and will make it. Yum.
Ellebud: I agree with you…I find it much easier to cook than to bake since cooking is not an exact science. I used to do Thanksgiving all the time, however it’s been several years. I’m glad I’m doing in again this year and hopefully next year too…I love the smell of the house with everything cooking and the leftovers too!</p>
<p>I don’t think anyone has mentioned a potato casserole - you make a day ahead of time - and put in fridge. This is a huge help - as you are not mashing and mixing. My recipe is similar to this - but I don’t put the cheese and bacon on top. Just the good stuff in it - and sprinkle with paprika. You can even make a week out and freeze. Huge help to have this done ahead of time.
Also - I always order a smoked turkey - precooked … then heat it up. It’s very good. I bought one of those inside grilling pans, they are about $30 at Walmart - and this works great - it keeps your oven free for all of the sides.</p>
<p>ChocChip- Smart Dogs has a product that simulates Italian sausage: “Smart Sausages - Italian Style,” by Liteline. We love it and either throw it in the George forman or broil it (frankly, we overcook it, to mimic the density of the real thing.) It’s usually sold with the vegetarian specialities in our local market. Whole Foods also has it.</p>
<p>Can someone who has actually used the dry brining method answer a question for me: does the turkey have a saltier than usual taste? I really want to try this, but am worried that since the salt isn’t rinsed off it will taste too salty.<br>
Thanks!</p>
<p>^No, not saltier than usual, at least if you measure. After about 24 hours or so, liquid is pulled out of the turkey, then at about 48 hours it is pulled back in, so there is nothing to rinse off. And I beleive on the third day you leave it uncovered, allowing the skin to dry so it will brown and crisp properly. At that point, if there is any salt still between folds, maybe risning btween folds is a good idea. I do dry “brined” chicken a lot. </p>
<p>With regard to the volataggio brothers, yes they were on Top Chef, and they had a Thanksgiving special on food network yesterday evening.</p>
<p>Anyone have suggestions for a savory side dish to bring to the Thanksgiving dinner we’ll be attending? We switch off with these folks every other year, so we know what will be on the table. The hostess puts fruit in her stuffing and also makes a delicious, but sweet corn pudding, plus the usual sweet potatoes and cranberry sauce. The whole meal is just unbalanced to me, way too much sweet stuff. I brought a brussels sprouts with bacon dish one year and hardly anyone even wanted to try it. What can I bring this year to cut the sweetness? I was looking at some spiced sweet potato recipes–chili powder, etc.–but even that will have the underlying sweetness of the potato. I may offer to make an out-of-the-bird giblet stuffing if I can figure out a way to suggest it diplomatically.</p>
<p>Could be as simple as asparagus, lightly sauteed in o-o (I put them raw into a T or two of very hot oil, roll them to coat and cook just enough to be al dente, but with a few char marks,) then a splash of either balsamic (sometimes too sweet) or your favorite vinagrette. I let it chill. Can be served cold or warmed up a minimum in the mwave. Add a few lemon curls (thinnest possible) to garnish. Seems simple, but it’s popular at potlucks. Think you could experiment with this one- chopped toasted nuts, browned chopped garlic or parm shavings, etc.</p>
<p>Collards- DH loves 'em, cooked with a hock. I usually try to add something vaguely nostalgic- maybe this will be it, this year.</p>
<p>Melt some butter in a frying pan. when it starts to sizzle add some frozen or fresh corn. Saute until the corn starts to brown and "pop’. Stir in chopped fresh mint. The trick to this is use butter, not oil and a lot of mint. This is really nice on the Thanksgiving table because if looks like something you would expect, but the mint is really refreshing.</p>
<p>Another idea. Cook fresh green beans. Cool under running cold water. Drain well. Put in a dish with sliced green onions and diced red pepper. About three hours before you want to serve toss with a vinegarette made with oil, cider vinegar and dijon mustard. Serve cold. My kids call these Christmas beans because I always serve them with Christmas dinner and they are red and green.</p>
<p>I like the asparagus idea - you could also used some shaved parmesan cheese. Or some thinly sliced roasted red peppers as garnish. When I roast asparagus, I toss the asparagus in a plastic bag with just a little olive oil and maybe some dill or thyme before I put in the oven. Last night I made risotto - I sauteed onions and mushrooms, set aside. Made the risotto, roasted the asparagus, and then served with the asparagus flanking the risotto topped with mushrooms & onions. It was soooo good.</p>
<p>I love Cook’s Illustrated pan roasted asparagus. You cook it in a cast iron pan, in a TB of olive oil and a TB of butter (for 2 pounds), five minutes covered then five minutes uncovered. You can dress it up with just some lemon, or goat cheese and cranberries or chile lime butter.</p>
<p>Your “two ideas” are elegant and simple. I have printed them and will give them a whirl. I had corn with mint this past summer served at the home of friends who are tremendously good cooks. It was wonderful.</p>
All refrigerators and freezers are now emptied and cleaned. Now to go shopping to replace everything, oy!</p>