<p>Mirlitons are in the squash family. I’ve only had them in dressing or as a casserole, but I know my memere (French grandmother) used to make an eggplant casserole very similar to my mirliton dressing that was so delicious. I was able to find all the ingredients either at the grocery or in my pantry, so I’m all set. Got some raw peeled shrimp, so I’m going to try it with shrimp. I will sautee the shrimp in a separate skillet first, as I’m always concerned about raw seafood problems. I looked on wikipedia for info on them, and found they are also called Chayote, so you may be able to find them under that name.</p>
<p>Nothing new here. We’re total traditionalists on this one. Oven-roasted fresh (never frozen) locally sourced, organic, free-range turkey, and all the trimmings, all from scratch–mashed potatoes, gravy, stuffing, cranberry sauce, sweet potatoes, green vegetable, salad, pumpkin pie with whipped cream. It’s a big production, but it’s so worth it. It’s the one holiday (in our tradition) that consists exclusively of a communal gathering around a home-cooked meal. We spare neither expense nor effort in putting it on the table and enjoying it with our family and our dearest friends, and the payoff is enormous. No need to impress anyone. We just do what we do well.</p>
<p>I am going to try the stuffing recipe currently on the Pioneer Woman website. I’m already frustrated by gathering the ingredients. One loaf of Harvest Grain bread. What does that mean? How big a loaf? Three links of turkey sausage. I found Italian sweet, Italian hot, roasted tomato, herbs and garlic, apple and maple syrup, etc. </p>
<p>The whole pan may end up in the garbage but I think a new dish every now and then is a good thing, as Martha says.</p>
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<p>I hear ya. My standard sized crock pot will pretty easily accommodate 5 pounds of potatoes. I only have two guests in addition to our nuclear family this year and must account for some of the luscious potatoes going home with the guests, and then figure in plenty of leftovers for us so am wondering about a second batch. Wonder how they freeze?</p>
<p>I really am intrigued with MommJ’s NY Times turkey gravy recipe. It calls for a lot of time stovetop and in the oven. This one from Cook’s Illustrated takes about an hour and is very tasty. You can flavor it with drippings from whatever meat you’re cooking just before serving. I think MommaJ’s recipe looks to be exceptional though, and will probably give it a whirl.</p>
<p>[All</a> Purpose Gravy Recipe from Cooks Illustrated](<a href=“TASTE | TASTE”>TASTE | TASTE)</p>
<p>Mashed Tats with a bit of celery root, mascarpone, yogurt and butter. Found it in American Profile magazine last week.</p>
<p>Can anyone weigh in on Turkey 101? My bird says to cook it at 325. I remember doing this last year and it took WAY too long. Maybe my oven’s off? Please someone put me out of my misery and tell me – what is standard roasting temp?</p>
<p>I am a very basic cook. This turkey will not be brined, fried, or hydrofracked like Slithey is doing. :)</p>
<p>Classof2015- go purchase a Reynolds turkey-size oven bag. It will cut the cooking time significantly and the bird comes out juicy and delicious. I cook it at 350 and I add one can of chicken broth to the bottom of the bag.</p>
<p>Ah – perfect – thank you seiclan!</p>
<p>With a bag, since the Turkey is steamed rather than roasted you loose the ability to make gravy without the essential drippings that you get with a dry roast. So be sure to have a plan B for gravy.
I roast my turkey upside down, that allows the fatty moist dark meat to drip down and automatically baste the breast. The only down side is that it doesnt make for much of a table side presentation. But I slice the turkey before taking it to the table and problem solved.</p>
<p>Classof2015–do you stuff your bird? I do not and that cuts down on the cooking time. I also use a digital thermometer vs the pop-ups usually in with the birds. It keeps the bird from drying out. You can go to the butterball website and they have conversion charts so show how long you should cook your bird based on weight and if it is stuffed or not. I have a 20 lb bird and if I stuffed it, it adds an hour cooking time.</p>
<p>SteveMA – I don’t stuff it – I’ll check out the Butterball website. I rely on the pop-up things – what’s a good digital thermometer brand you would recommend? I’ve used one of the old meat thermometers (the kind Gwyneth Paltrow stabbed her would be assassin with in Perfect Murder) but the little arrow never budged.</p>
<p>Hi Classof2015! I’d highly recommend the turkey bag as well (in the aluminum foil/saran wrap part of your grocery store). Really does <em>significantly</em> cut down on cooking time. Easy-to-follow instructions included (including time for stuffed and unstuffed and oven temp). In fact–my problem the last couple of years has been that the turkey was done too early.</p>
<p>I also buy a throw-away roasting pan. I use the juices from the turkey for gravy–not sure why you wouldn’t be able to. Just pierce the bag when it’s done and they’ll all run into the pan. I throw a some hunks of onion and carrot in the bag. If I were a better cook, I’d do something with them afterwards (other than snack). I think they can be pureed and added to the gravy.</p>
<p>I did the bag many years ago and the turkey was sort of loose. It just fell apart on the platter. Tasty though.</p>
<p>I used the bags (and loved the result) for years…before I bought the grill rotisserie for DH.</p>
<p>Hi MyLB! Thanks for seconding the bag idea – I think I’ll try it!</p>
<p>Does anyone else name their turkey? This year Sam is going into the oven for 3-3.5 hours before joining us at the table.</p>
<p>With all this talk about brussels sprouts, I wonder if anyone has used the individual brussel sprout leaves as “lettuce”. I saw these recipes at the doc’s office and they looked interesting. (slide #1 and slide #7)</p>
<p>[Thanksgiving</a> Side Dish Recipes - Whole Living Eat Well](<a href=“http://www.wholeliving.com/136380/thanksgiving-side-dish-recipes#191987]Thanksgiving”>http://www.wholeliving.com/136380/thanksgiving-side-dish-recipes#191987)</p>
<p>Classof2015
If you had grown up in Seattle, you would know that all turkeys are named Tikey.</p>
<p>RIP Chris Wedes - (JPPatches)</p>
<p>Our bird this year is going by Henrietta.</p>
<p>Classof2015–I have one I got at Target or something. It has a metal probe that you stick in the bird or whatever you are cooking and a long wire that attaches to a digital read out timer thing. You can set an alarm so it goes off when your bird is at the desired temp if you want too. I use it all the time. I think it was $20 or so. It’s great for grilling too. I use it to grill steaks, chicken, etc.</p>
<p>I roast my turkey breast side down in a hot oven (425F) for 30 minutes, then turn it over and continue cooking at 325F for 15 minutes per pound without basting (though I cover it toward the end, as the breast is so well browned). Cooks very quickly–like MyLB, sometimes too quickly.</p>