Alrighty, so it appears that in some parts of the South, rice is definitely a thing! Dh’s uncle and his extended family are all around the Atlanta area, but I have no idea if that’s where his extended roots are. All I know is that this almost 1/2 Irish gal could never give up mashed potatoes on Thanksgiving. When I was a kid, we went to Ireland. At one relative’s house, part of the meal was boiled potatoes, something I’d never had. A little butter and salt and pepper and I devoured them. My mother used to say I never met a potato that I didn’t like and that my love of potatoes was the only Irish thing about me! (I strongly identify with my Italian half in almost every way). Thanksgiving without mashed potatoes is not Thanksgiving. Actually, I eat mashed potatoes throughout the year but what makes them special on Thanksgiving is the gravy. I almost never have gravy any other time of year!
Everyone likes my broccoli and rice casserole, except my mother. One year she told me I didn’t need to make it so I didn’t. The first thing out of my brother’s mouth was, “where’s the broccoli and rice?” I’m in Texas and we always have mashed potatoes. Without fail. I love potatoes of any kind and craved them when I was pregnant.
I dropped the potatoes from the menu because stuffing was my more favored starch and I do both a fowl (not turkey- not fond of it) and an Indian main dish- which means (Basmati) rice needed. Fusion feast- two meals in one… I think that red cabbage was Polish, yet another food best left behind. My brown (packaged) gravy goes on my stuffing- I’m the one who likes it. Pan gravy was never a forte of my parents.
Oh the horrors- those who insist on cooking from scratch and those of us who take every shortcut we can. The pros do it better than I can for many things- and their time, not mine.
I miss layers for brown and serve rolls- they never seem to be available. So- crescent roll are a must.
Thanksgiving at our house is all fresh, made from scratch, nothing from boxes or cans, but certainly includes sour-creamy garlic mashed potatoes and lots and lots and lots of gravy. On this day, no one is vegan, vegetarian, pescatarian, or anything-ian or they go hungry. (We do not pander to anyone’s crazy, bound-to-fail diet.)
BUT, we do have one absolutely artery-clogging dish that I cringe to share, but we can’t do without – broccoli cheese dish. Yes, it might as well be made from by-products of the rubber plant, but it’s generally the first thing gone:
2 bags (1 lb+) frozen broccoli pieces
1 lb box of Velveeta cheese cut up into small chunks
1 (entire) stick of butter
1 stack of Ritz crackers rolled into crumbs (or pulsed in food processor to resemble dust)
If you’re not gagging yet… Cook the broccoli according to package directions (but no salt) and drain. Over low heat, add the cheese chunks and butter and melt together with the broccoli pieces. Mix in half (or a little more) of the cracker crumbs. Remove from heat and pat into casserole dish. Sprinkle remaining cracker crumbs on top of mixture. Bake before serving for 30 minutes at 300 (just to get things a bit bubbly and brown on top, not because any of the ingredients actually require heat for any culinary purpose). Due to its possibly radioactive properties, this dish can safely be made up to a year ahead of time.
You’re welcome.
@ChoatieMom, that’s the broccoli dish my mom makes.
Red cabbage, properly made, is delicious! We don’t eat if for Thanksgiving, though. It is a required companion to sauerbraten and spaetzles.
I had warm red cabbage tonight at a local German restaurant and it was to die for. I had lots of it in Germany and this was best ever. I’m guessing the trick was sweet apple juice. And maybe then some dry red wine. I’m going to see if the owner will spill any secrets.
About potatoes. I grew them this year and discovered there’s nothing like a truly fresh potato. It’s a delicacy. To me.
Baby potatoes right out of the dirt they grew in… OMG. Washed, scrubbed, boiled, served with lots of butter, a dash of salt, and a sprinkling of fresh dill… yumm. By fall, this magic is gone.
@lookingforward - please share any scoop you get on that red cabbage. It is a must for Mr.!
OMG that broccoli dish! I made broccoli with a little cheese roux last night but that had NOTHING on this recipe! I would be intrigued to try it.
While I entirely love the indulgent dishes on Thanksgiving, I also appreciate looking down at the plate I craft full of food and seeing some colorful veggies dishes that are NOT fully doused!
And I also appreciate a Thanksgiving walk after the main meal to process all that eating - before dessert!
@wis75 , there are so many fabulous Indian potato dishes. I think my favorite recipe is Aloo Bhaji from Madhur Jaffrey’s book A Taste of India. Unfortunately, I can’t find it online.
The only creamed thing I make for Thanksgiving is creamed spinach. I adore creamed spinach, and spinach gratin.
Regarding pies, it is essential that there be 3 kinds of pie, no matter how few guests. Pumpkin and two others, candidates being apple, blueberry, cherry, mince, and pecan. My mother and I both love mince pie, but I don’t think anyone else does. I started making pecan pie recently because S’s ex-GF and he requested it. I’ve always found it too goopily sweet, but I found a recipe I actually like, and they say it’s the best ever.
I discovered Aunt Nellie’s red cabbage, it is the best that I have tasted outside of Germany. I have been able to buy it, (comes in jars), in Target, The Big Y supermarket, Stop and Shop, and Publix.
@wis75 – what is a “fowl”? I’m intrigued. :-B
Fowl are any bird you eat- chicken, duck, turkey et al. Surprised you don’t know this classification.
The rice goes with/needed for the dal. So many other dishes no need for any ethnic group potatoes. Forgot- potatoes do make it to the table in the Indian cauliflower, potatoes, tomatoes dish- unless I do the one with peas (I despise peas). Of course there are many Indian ways to do potatoes but you can’t serve every American and Indian liked food at even a feast.
These are the best green beans.
https://www.foodnetwork.com/recipes/rachael-ray/green-beans-with-apple-cider-recipe-2268481
We also do the green bean/mushroom soup/onion casserole. Mmmm-mmm!
H makes cranberries with orange juice. It takes him a long time…
I make my sweet potatoes in butter and brown sugar, just like my mom made them.
“H makes cranberries with orange juice. It takes him a long time…”
How long does it take him? Is he doing something different because it is really simple?
This is very similar to the braised red cabbage that is a staple at our Thanksgiving table. We may use a tad more bacon! ;))
https://www.chowhound.com/recipes/braised-red-cabbage-with-bacon-10712
I have made and eaten the green bean/mushroom soup/crispy onions, but never on T-day. Whether I eat at my friends house, or a relative’s, no dairy with turkey. Green beans with almonds and other vegetables.
I asked today about the restaurant’s German red cabbage recipe and he said to get on his newsletter list, that he’ll share it…somedsay. So I’m going to try another recipe I found.