Yams with Marshmallows, Green beans with Canned Onions--T-day dishes you love despite the hate

Dustyfeathers–I just halve them and roast them with a ton of chopped up garlic, some olive oil, and salt. a perennial favorite. I think no one in my family have preconceived ideas of hating Brussels Sprouts, and most love this. Probably my favorite vegetable.

First time I had Poutine, it was with Brussels sprouts shredded and fried. Poutine is something many love to hate. I like it. (Then again, I’ve only had it at good restaurants.)

Easy Brussels sprouts.

Cut them in half. Toss with a little olive oil. Spread on a cookie sheet and roast in a 400 degree oven for about 20 minutes.

Mix together equal parts of honey and balsamic vinegar…I think I used three tablespoons of each. Put the roasted Brussels sprouts in a bowl and toss with the honey balsamic mix.

Delish!

@Sue22 My grandmother made a dreadful turkey tetrazzini from the leftovers. I’d forgotten all about it until you posted!

My H has been making the most awesome smoked turkey for thanksgiving and Christmas Eve for many years. He makes one and the host makes one (often there are 50+ guests). The smoked turkey is amazing—tender, moist and just slightly smoky. Yum!

We often have rice AND mashed potatoes at Thanksgiving and Christmas Eve. Sometimes no mashed potatoes.

Our turkey leftover treat is Bombay Turkey Salad…which is terrific!

Turkey “tettrazini” in our house, a tradition inherited from my mom: Lots of leftover cut up turkey, cooked spaghetti, chopped up cheddar cheese, all mixed together then covered in leftover gravy (can stretch with a little milk or store gravy if not enough) and into the oven to all roast/melt together.

That probably sounds awful to most, but it is devoured in our house. One of the few things my now vegetarian son misses.

I like turkey leftovers more than the T-day meal itself: turkey soup (various ways), turkey hash, turkey sandwiches, turkey pizza, etc. Yum.

Here is my Brussels sprouts recipe.

Ingredients
1 1/2 lbs brussels sprouts
3 tbsp olive oil separated
3/4 tsp kosher salt
1/2 tsp ground black pepper
2 tbsp balsamic vinegar
2 tsp honey

Instructions
Preheat oven to 425°F.
Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.
In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
Transfer the brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.

That sounds good, thumper. I hope my vegetarian DIL likes brussel sprouts. I know DH does.

We are having them for dinner tonight!

I love roasted Brussels sprouts. But they are a Thanksgiving food

@thumper1 -care to share the turkey salad recipe? I have never heard of Bombay Turkey salad
thanks

Bombay Turkey Salad
Ingredients:

Servings:
6

1/2 cup reduced fat mayonnaise, I use Hellmans
1/2 cup plain low-fat yogurt
1 tablespoon mango or 1 tablespoon peach chutney ( I use chutney)
2 -3 teaspoons curry powder
salt, to taste
pepper, to taste
1 1/2 lbs turkey breast, cooked, cubed
1 red apple, unpeeled, diced
1 granny smith apple, unpeeled, diced
3/4 cup grapes, your choice, seedless (halved)
2 tablespoons fresh chives, snipped
iceberg lettuce, for garnish
Directions:

1
In a medium bowl, combine mayonnaise, yogurt, chutney, curry, salt and pepper.
2
Add the turkey, then add the apples, grapes and chives and toss gently to coat with the dressing.
3
Serve on a bed of lettuce.

candied parsnips

Truly excellent, but usually made as half parsnips and half carrots because some people aren’t sure about parsnips.

Okay here’s a controversial food for some people that’s very Thanksgiving-esque: Celery.

One couple who comes to my house regularly for T-day, one of them will not eat any celery or anything with celery in it.

There goes the stuffing! And about half of the meal.

In the 1970’s, we would occasionally go to the Mrs. Smith’s pie factory in Philadelphia where you could buy “seconds” – pies with some sort of cosmetic defect. You never knew what flavor(s) would be left until you snaked your way to the front of the line. Cherry and apple ran out first, but there were nearly always coconut custard pies available (a little disappointing to a kid, but we were just happy to get store-bought dessert. so we learned to like coconut custard).

So now, even though my H and kids think it is gross, I make a coconut custard pie every Thanksgiving (along with other flavors). My parents and I eat a slice that night and they take the leftovers home. Can’t imagine Thanksgiving without it.

We also make plenty of cole slaw, not so much for the Thanksgiving meal itself but more to slather on turkey sandwiches the next couple of days.

Not a big pumpkin fan and coconut custard is my favorite pie on Thanksgiving!

@Dustyfeathers How about making your stuffing recipe with celery but also baking a small dish of dressing that is celery-free?

I’m afraid that anti-celery guest would be going without stuffing at my T-day table, as would the gluten free by choice folks. There is plenty of other food available.

I have a niece who won’t eat turkey. Her mother raised a few each year (they were delicious!) but niece stopped eating turkey at about age 6. She just eats around it.