What's Cookin' Thanksgiving 2018?

Breakfast casserole

Charcuterie board
Sausage stuffed mushrooms

Turkey and gravy
Stuffing
Broccoli rice casserole
Praline Sweet potatoes
Smoked mac n cheese
Green beans
Cornbread

White chocolate Pecan pie

I'm in charge of smoking the ribeye roll, duck dirty rice and a turnip gratin.

Would you happen to have a recipe for cornbread dressing MeridianDog?

Need good (rich) chicken or turkey broth. Rich broth is very important. You could make it today with a cut up hen, onion, celery, salt and black pepper, eat the chicken as chicken salad. Return the bones to the broth and cook it for 2 or 3 hours and then strain. Put it into the fridge or freeze it until Thanksgiving. We probably have four or six pints in the freezer. All will probably be gone after Thanksgiving.

Make my cornbread ww.tableandlife dot com - maybe 4 cups when crumbled. works best when still hot from oven. Chop 1 cup onion and 1 cup celery. Mix with cornbread. Add 1/2 teaspoon salt and same amount of black pepper. Add 1/2 teaspoon sage and 1/4 teaspoon poultry seasoning. mix in bowl and then add chicken or turkey broth until a very thick (clumpy) mixture is formed. Taste for salt, pepper, poultry seasoning and sage and adjust if needed. A little sage goes a long way.

If you like chicken or turkey in your dressing, add it (must be cooked) and stir in. If you are a boiled egg in your dressing fan, add it and stir in just before oven.

4 cups of cornbread (with the other stuff added) would feed maybe 4-5 people as dressing, but I insist on having leftover dressing, so we always make maybe 8 cups - one or two 10 inch cast iron skillets of 2 inch thick cornbread. With our youngest son, that means we need at least two cans of cranberry jelly sauce.

Some folks use chicken or turkey bits in their dressing. Some use sausage bits, some add other meat. We usually keep our dressing simple and only add a little chopped up boiled egg.

If cooked by itself, may take 40 minutes at 390-400 degrees F to get dry enough if it starts out very wet. Pull it when you are happy with the dryness. We hardly ever cook our dressing in the pan with the bird - too messy & makes it too hard to carve the bird. That is why good broth is so important.


Looks like this:

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ribeye roll

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Ok, you got my attention.

Unconventional but I am going to smoke a brisket as my contribution to thanksgiving.

Cut glass relish tray straight outta 1963, overflowing with cornichons, pickled okra, my homecured olives, pickled garlic/onions, and maybe some cheese straws in a Fostoria footed bowl

Turkey, glazed ham
Cornbread dressing
Skinny green beans w/caramelized onions
Sweet potato crunch (basically mashed/whipped sweet potatoes baked with a brown sugar pecan topping; it's a side and a dessert all in one! lol)
Homemade dinner rolls

Various pies for dessert

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Pecan Pie (Might try Steen's Syrup recipe)

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Okay was thinking about this but their recipe is very different from mine. They have flour and cornstarch in their recipe.

My pecan pie calls for corn syrup. Was just going to substitute that with Steen's.

Anyone have thoughts on that?

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turnip gratin.

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You care to share the recipe for this?

Sorry for the accident down vote. Thanks. I think I'm going rotisserie