<p>We did this a long while back when our kids were little and very demanding and both sets of grandparents were staying with us. Why on earth we’d choose that Thanksgiving to go creative and arduous I just don’t know. It was not a success. But it was a very memorable holiday. Arguments, dysfunction, kitchen disasters – one of those we remember fondly.</p>
<p>I’m going to do Barefoot Contessa’s turkey. She recommends cooking an Empire kosher turkey because they are pre-brined (and expensive!). She then directs you to put truffle butter under the skin. I have no idea what truffle butter is but am looking forward to finding out.</p>
<p>I’m making pumpkin ice cream. And a couple pies. And rolls. The really easy and delicious and horribly caloric crockpot cream cheese mash potatoes.</p>
<p>Have to admit that when I was at Costco the other day, I found their complete turkey dinner in a box tempting. Before you laugh, for $149, you get:</p>
<p>But since it will be only our nuclear family this year, we might go with that turkey breast that’s been hanging around in the freezer, plus the traditional sides. My wife’s Italian, which means our tradition includes an antipasto and a pasta dish. And from my side, a cranberry kugel.</p>
<p>sewhappy, Truffles are a kind of mushroom, or part of a mushroom. You can find truffle butter at Whole Foods (made by D’Artagnan) or make your own with truffle oil.</p>
<p>I use a counter top roaster for the turkey at thanksgiving and for the prime rib roast at Christmas. I always got so frustrated (and HOT) with just the oven and trying to time everything. Using the roaster the last few years has made a world of difference to my stress levels. The turkey always seems to do a bit quicker than it does in the oven. </p>
<p>I got bored with having turkey at Thanksgiving then again at Christmas so asked the family a few years back if they wanted to try a standing rib roast at Christmas instead. It has been a big hit so now is our Christmas tradition. The rib roast done in the roaster is amazing - pink all the way through. I am always a bit nervous as it is seared on a very high heat (in the regular oven) then cooked at a very low heat in the roaster, but so far it has come out perfect every time. Last year I used fresh horseradish for the first time and made a home made horseradish sauce which was delicious.</p>
<p>Truffles are over $3,000/lb. So, $200/ounce. If you could get someone to sell an ounce. So, the butter or the oil, which will have a lighter taste, but save the budget. To say the least.</p>
<p>I’m not sure what planet I’ve been living on, but this is the first time I’ve heard of brussel sprouts for Thanksgiving! My kids would never touch them. I need a different vegetable idea this year. Each year I’ve made parve green bean casserole (no dairy), and I have to make the cream of mushroom soup first, and nobody really likes it anyway so why bother. So I need something interesting and tasty. Maybe something else I could use the french fried onions on since I bought a large bag before I decided against the green beans. Any ideas?</p>
<p>Here’s a colorful veggie idea. The recipe is from the booklet that came with my new Hamilton Beach 3-in-1 crockpot last year. It was good, not extraordinary. But it was very easy, and my 82 year old mom liked it. The color and texture added variety to our Thanksgiving turkey dinner. I served it in the crockpot crock (with a cutting board under - it is hot). I’m not sure if I will do it this year - it would mean skipping the crockpot Indian Pudding, a tradition at our house. </p>
<p>CANDIED CARROTS & WALNUTS</p>
<p>2 (16oz) packages frozen sliced carrots
3/4 cup pancake syrup
1/4 cup brown sugar, packed
1 cup chopped walnuts</p>
<p>Combine all ingredients in 4 quart (medium) crock. Stir well. Cover and cook on HIGH* for 5 hours.</p>
<ul>
<li>Only the High setting is reccommeded for this recipe</li>
</ul>
<p>After years of trying different veggies for Thanksgiving and Christmas, my go tos are now roasted cauliflower and asparagus. Even the non cauliflower lovers seem to like it roasted then with some parmesan tossed with it.</p>
<p>I can’t stand brussel sprouts. My Mum cooked them every Christmas and I always just ate them. Didn’t spend Christmas with her for several years as she is in England and i am here in the US, but about 5 years ago she was diagnosed with Cancer and had to have surgery right before Christmas and I went over to help her through surgery and had to stay through new years. I ended up cooking Christmas dinner as she was still too poorly. I finally admitted I hated brussel sprouts. Turned out my brother also hates them and Mum hates them too but kept doing them because it was the tradition and she had no idea we didn’t like em!</p>
<p>Both the kids and myself love brussels sprouts and I like freeing up the oven, although I am also trying to think of something besides turkey, although I guess people do like sandwiches after.
But the recipe in Sunset magazine for pork roast sounded good and I could make it in a crock pot!
[Easy</a> Slow-Cooker Recipes - Sunset.com](<a href=“http://www.sunset.com/food-wine/easy-slow-cooker-recipes-00400000056186/]Easy”>Easy Slow-Cooker Recipes)</p>
<p>"I got some at King’s – a local grocery chain – for $14.95.</p>
<p>It smells really pungent. Barefoot Contessa rarely fails me so I’m going with it."</p>
<p>Please taste it before you rub it all over the turkey. I know it’s expensive, and I know many Foodies love it, but I love most foods but don’t like truffles/truffle oil. Put some on a bit of toasted bread and decide if that’s the flavor you want. Much as I love most mushrooms and nearly all foods, I find truffles pungent with a foot-scented nastyness. Your mileage may vary. I’m sure it has to do with how our genes take in various chenicals.</p>
<p>Back to OP’s original subject (trying new recipes)–today’s Wall Street Journal has an article entitled “A New World of Side Dishes” with suggestions for breaking with tradition for this year’s Thanksgiving Day sides. I got excited at the headline, then saw the recipes: Cornbread with Creamy Poblano Chilies; Cranberry and Rye Bread Stuffing; Green Beans in Brown Butter and Ginger Fish Sauce; Salt Baked Sweet Potatoes with Green Sauce; Sweet and Sour Cipolline Onions; and Spinach and Split Pea Mash. None appeals to me–I do like various ethnic cuisines, but the introduction of these relatively exotic flavors into Thanksgiving just doesn’t feel right to me (and some would surely cause a revolt at the table). Guess I’m just tradition-bound.</p>
<p>I was 21 before I first tasted Brussels sprouts and I loved them. One year a guest brought Brussels sprouts and chestnuts for Thanksgiving, and I was in heaven. Every couple of years I make my family suffer through them, including this year, because I adore them.</p>
<p>Threekids, what about roasted green beans with olive oil, brown sugar, and garlic slivers? This gets rave reviews from my guests.</p>
<p>Perfect! Thanks, I’ll let you know how they turn out. Hope they aren’t too sweet with the sweet potatoes on the menu. Can you tell me what to do please? How much of each do you use? Drizzle the olive oil over the green beans on a cookie sheet, or toss in a casserole dish? I also like the candied carrots idea from colorado_mom.</p>
<p>2 lb. fresh green beans
1 medium red onion, sliced ½ inch thick
3 cloves fresh garlic (whole)
3 TBS canola or vegetable oil
2 TBS low sodium soy sauce
2 TBS granulated sugar
½ tsp Kosher salt
To Taste - fresh ground black pepper
1 lb. bacon, crispy, crumbled
Method
Wash green beans in cold water. Snip both ends and break in half.</p>
<ol>
<li><p>Bring a saucepan of lightly salted water to a boil. Add beans and blanch for 1 minute. Strain.</p></li>
<li><p>Heat a wok or fry pan over medium high heat. Add oil, then add garlic and sliced onions and stir-fry for 2 minutes.</p></li>
<li><p>Add green beans and stir-fry for 2-4 minutes depending on how well done you prefer your beans cooked.</p></li>
<li><p>Add soy, seasonings and continue to stir-fry for 1 more minute.</p></li>
<li><p>Adjust seasonings if desired.</p></li>
<li><p>Garnish with crispy crumbled bacon pieces</p></li>
</ol>
<p>Threekids, the recipe isn’t exact, but for every lb. of green beans, I use a couple of T of olive oil, 3 cloves of garlic (slivered), and about 2 T brown sugar. Fresh thyme is a great addition, but not necessary. The sugar caramelizes, but the garlic makes it savory, so IMHO it complements rather joins the sweet potatoes.</p>
<p>On broiler pan covered with aluminum foil, toss together the beans with the olive oil, garlic, brown sugar, and thyme. Spread the beans and seasonings in a single layer and broil about 10-15 minutes, tossing occasionally, until tender and browned.</p>
<p>Here’s a new spin…we all love Thanksgiving with all of the savory foods. </p>
<p>My vegetarian DIL has offered to “spice things up” this year …she is making one of my favorite Indian dishes, aloo gobi (cauliflower and potatoes with a spicy kick). It is a pretty, colorful dish, and I bet the extended family will love it.</p>