<p>Thanks for the info on the dry brining…I’m going to give it a try. Also - I tried out the vodka pie crust tonight (apple pie) and it was fabulous! I never had much luck making pies/pie crusts, but this one worked out great. Flaky and delicious (I sound like a commercial 
)</p>
<p>Lookingforward:</p>
<p>Thanks for the tip on the sausage substitute. I’ll look for it. Not spicy? We’re wimps over here, nothing spicy We’re heading to Whole Foods sometime over the weekend, so I’ll be sure to look there for it.</p>
<p>Maybe I’ll use a half pound instead of a whole pound. This family has never had any type of sausage products at Thanksgiving, but abasket’s recipe for wild rice & fennel sounded so good, I want to try it out! </p>
<p>What drives me a bit crazy is that our extended family tends to have many allergies, so when cooking a holiday meal, it’s hard to leave out good stuff like nuts and dairy…</p>
<p>MommaJ: why not try abasket’s recipe for wild rice & fennel? Doesn’t sound too sweet to me…I love Brussel Sprouts! Surprised not many people ate it. Maybe just bring a pan of roasted vegetables?</p>
<p>Roast some parsnips and onions. I think parsnips are very underrated. I never even had them until I was in my 40’s . I am trying to make up for that now.</p>
<p>what I am finding interesting is that everyone I talk to has a different opinion on what turkey to buy and how to cook it.
MIL has advised me to cook two so that we have leftovers.</p>
<p>I’ve used the high heat method for cooking turkey for the last two years. [Awesome</a> High Heat Holiday Turkey Recipe - Food.com - 145046](<a href=“http://www.food.com/recipe/awesome-high-heat-holiday-turkey-145046]Awesome”>http://www.food.com/recipe/awesome-high-heat-holiday-turkey-145046) This was incredibly easy and delicious. We do two turkeys. One goes in the table top roaster. I buy the already brined one at Trader Joe’s for that. The second one is a free range one either from someone my husband works with or the grocery store. The only negative to those methods is that the stuffing can’t go in the bird, but no one really complains about that because they cover it with gravy anyway. Deciding to do two medium size turkeys was a great decision, as was the tabletop roaster. It’s neat to see that so many other people do the same thing! </p>
<p>I’ve been doing Thanksgiving for years alternating with my SIL and we’ve gotten the menu down to a manageable size with just a few sides. I think my sons like my pumpkin raisin bread more then the turkey!</p>
<p>chocchipcookie, I’m one of those people who hates anything licorice-flavored, so fennel is never gonna happen! I was thinking of roasting some mixed veggies, but even they get a sweet edge for carmelization. Asparagus is kind of boring and non-festive (we eat it at least once a week). I think I’m yearning for a bacon-y or sausage-y flavored something, but I’m not finding anything intriguing…</p>
<p>I don’t equate fennel with black licorice at all…hmmmm.</p>
<p>MommaJ, go to allrecipes.com, do an “ingredient” search (top of page, smaller lettering) and put in “bacon” or “sausage” and a certain vegetable if you have one in mind in the “ingredients I want” spot. Then choose “side dishes” from the “search in” area.</p>
<p>Some good looking recipes using asparagus, green beans, cabbage - you name it. I often take this search and than order the choices in terms of “popularity” - which means the recipes that people have saved most often.</p>
<p>I’m not big on fennel. But I love cilantro which drives my DH crazy. He can’t tolerate cilantro. So when I make turkey enchiladas with leftover Thanksgiving turkey I will have to remember to make his without cilantro.</p>
<p>Because of some monumental poor planning on my part we are arriving back in town the day before Thanksgiving. And yes I am hosting. I’ve saved the recipes for make ahead gravy and make ahead potatoes, so next week I’ll make those as well as banana bread and pumpkin bread for breakfast. MIL will make the dressing and Mom will make the cranberry relish. Can you think of any other make ahead and freeze recipes? No one here is keen on green beans, but other than that I’m game for anything I can do ahead of time.</p>
<p>Mom60, if, after all the advice above, you still want some guidance, WIlliams Sonoma has a free booklet in their stores. It contains menu planning, recipes for turkey (2 ways), sides, appetizers, desserts (using their items, of course), table setting ideas, tools & techniques for roasting/carving and making gravy, a timeline, wine suggestions and equipment lists for each recipe. The recipes are from notable chefs. Many beautiful and helpful pictures…</p>
<p>This was in the food section in today’s Tribune:</p>
<p>[Thanksgiving</a> tips: Time-saving strategies for Thanksgiving Day - chicagotribune.com](<a href=“http://www.chicagotribune.com/features/food/sc-food-1104-no-work-20111109,0,7077820.story]Thanksgiving”>http://www.chicagotribune.com/features/food/sc-food-1104-no-work-20111109,0,7077820.story)</p>
<p>I am very tempted to make the maple whipped potatoes.</p>
<p>It’s not do-ahead, but roast cauliflower is incredibly easy and tasty. Cut up into florets (or buy pre-cut), toss with olive oil, salt and pepper, 400 or 425 stir occasionally until done (bits of brown and black, maybe 20-30 minutes). Toss with a pinch of curry powder and/or butter when done, if desired. It’s so popular with my D’s that we now make two cauliflowers worth at once. I think movie theaters should sell it like popcorn.</p>
<p>MommaJ- an easy make ahead dish:</p>
<p>1 1/2 sticks of butter melted
6 T flour, stir in and cook for a minute or two
turn off the heat
add 6 eggs
add 2# cottage cheese
add 20 oz chopped spinach (if frozen, thaw & drain well, if fresh, lightly steam and squeeze out miusture)
add 1# sharp cheddar cheese
cook either in a 9x13 for more crust or in a deep casserole for more moist souffleish insides
350F about an hour, just until browned and not jiggly so eggs are set
let it sit for about 10 minutes before serving</p>
<p>very easy to make the day before, very popular 70s style casserole that everyone loves</p>
<p>slitheytove and somemom, </p>
<p>Both those recipes got my motor running. Have printed and will give them a try. Thanks!</p>
<p>My D is going to be hosting the dinner & doesn’t have a completely stocked kitchen.
Any suggestions for a moderately priced roasting pan I can order for her?
( & would a turkey breast instead of a whole turkey be enough for 5 people with small appetites?)</p>
<p>I love fennel- I made a roasted veggie thing with celeriac, fennel, potatoes, onions, parsnips, carrots and it was so good. ( it is very flexible)</p>
<p>^^depends on the dark meat vs. light meat people. What you can do is get a breast and thighs and roast them. </p>
<p>One way to create a roasting pan (sans the lifty thing) is to purchase an aluminum pan (Crate and Barrel, Bed, Bath and Beyond)…If the pant doesn’t contain the raised thing: lay vegetables on the bottom of the pan (carrots, celery, onions, apples) and place turkey on top. Voila…roasting pan WITH vegies for the gravy.</p>
<p>I LOVE roasted cauliflower, especially with the curry seasoning.</p>
<p>inexpensive roasting pans you can order…Amazon Prime!
Granite Ware
<a href=“http://www.amazon.com/Granite-Ware-18-Inch-Covered-Roaster/dp/B000050AVC/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1320871456&sr=1-1[/url]”>http://www.amazon.com/Granite-Ware-18-Inch-Covered-Roaster/dp/B000050AVC/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1320871456&sr=1-1</a>
<a href=“http://www.amazon.com/Granite-Ware-Covered-Rectangular-Roaster/dp/B000050AVD/ref=sr_1_27?s=home-garden&ie=UTF8&qid=1320871652&sr=1-27[/url]”>http://www.amazon.com/Granite-Ware-Covered-Rectangular-Roaster/dp/B000050AVD/ref=sr_1_27?s=home-garden&ie=UTF8&qid=1320871652&sr=1-27</a>
Kitchenaid
<a href=“http://www.amazon.com/KitchenAid-Gourmet-Distinctions-Stainless-Rectangular/dp/B000BOKJS8/ref=sr_1_17?s=home-garden&ie=UTF8&qid=1320871456&sr=1-17[/url]”>http://www.amazon.com/KitchenAid-Gourmet-Distinctions-Stainless-Rectangular/dp/B000BOKJS8/ref=sr_1_17?s=home-garden&ie=UTF8&qid=1320871456&sr=1-17</a></p>
<p>emeraldkity- I don’t know much about roasting pans but I did see various brands of roasting pans at Ross. Most were in the 15 dollar range.
I am also in need of a roasting pan. I am going to try to borrow one from my sister.</p>
<p>I don’t know if this was mentioned, but I find Reynolds Browning Bags are a must for turkeys. They keep the mess down and significantly decrease the cooking time, and the bird stays quite moist.</p>
<p>emeraldkity4 - when I have a small group - I do this: small cornish hen for each, wash, season. Prepare a turkey bag according to directions - see post above (flour, shake). Make stove top stuffing and bag of fresh green beans. Make the stuffing put in each bird. Season beans. PUt two birds in one bag, with stuffing, and grean beans. Put on cookie sheet. Just need room for two cookie sheets in oven. Add a salad. Done. REally good, fast clean up, and easy in a small kitchen.</p>