Thanksgiving Dinner Help?!
I am making thanksgiving dinner on the weekend for my fiance and I (I know, a week early, but we're both working thanksgiving weekend) Anyways I need menu help!. I think I have most things covered but did I forget anything!?
-pre-dinner veggie platter
-turkey breast (we don't need a whole turkey for 2 of us!. lol)
-mashed potatoes
-sweet potatoes (yams)
-gravy
-yorkshire pudding
-cooked green beans and carrots
-pickle/olive platter
Neither of us like beats, that's why that's not on there!. lol!. I just have a feeling I'm missing something important!.
Thanks!Www@FoodAQ@Com
-pre-dinner veggie platter
-turkey breast (we don't need a whole turkey for 2 of us!. lol)
-mashed potatoes
-sweet potatoes (yams)
-gravy
-yorkshire pudding
-cooked green beans and carrots
-pickle/olive platter
Neither of us like beats, that's why that's not on there!. lol!. I just have a feeling I'm missing something important!.
Thanks!Www@FoodAQ@Com
Answers:
Looks like you've got everything pretty much covered!. Oh!.!.!.unless maybe some sort of noodles or dinner rolls with it!.!.!. This isn't fair!.!.!.!.you're making me hungry, and I've got about 2 months till it rolls around here in the states!.!.!.!.!.Www@FoodAQ@Com
Stuffing !!!
1 bag french bread, one bag caraway rye bread, one bag white bread (something soft) torn into small pieces
1 onion diced small
salt and pepper
1 can chicken stock -- i use homemade
water if needed
1/4 pound ground sausage
5 celery stalks, diced fine
melted real butter (about 1/2 cup)
Mix it all up, add to a casserole dish and bake for 45 in 325 oven!.
when you make it it will look like a MOUND!!!!! It will brewak down cooking!.!.!.!.enough for 4, but leftovers rock!!!!!!!!!!!!!!!1
Www@FoodAQ@Com
1 bag french bread, one bag caraway rye bread, one bag white bread (something soft) torn into small pieces
1 onion diced small
salt and pepper
1 can chicken stock -- i use homemade
water if needed
1/4 pound ground sausage
5 celery stalks, diced fine
melted real butter (about 1/2 cup)
Mix it all up, add to a casserole dish and bake for 45 in 325 oven!.
when you make it it will look like a MOUND!!!!! It will brewak down cooking!.!.!.!.enough for 4, but leftovers rock!!!!!!!!!!!!!!!1
Www@FoodAQ@Com
Bake Potatoes Www@FoodAQ@Com
CranberriesWww@FoodAQ@Com
stuffingWww@FoodAQ@Com
stuffingWww@FoodAQ@Com
Cranberry Sauce!!!
And Pumpkin Pie of course!Www@FoodAQ@Com
And Pumpkin Pie of course!Www@FoodAQ@Com
Pie!Www@FoodAQ@Com
Harvest Apple Pie
3 large Granny Smith apples, peeled, cored, and sliced
1 orange, zested
1 cup fresh cranberries
1/3 cup raisins
1/4 cup walnuts, chopped
1/4 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pie crust dough, enough for top and bottom (from your own favorite recipe)
1/4 cup half-and-half
Sugar, for sprinkling
Preheat the oven to 400 degrees F!.
In a large bowl, combine the sliced apples, orange zest, cranberries, raisins, walnuts, flour, brown sugar, cinnamon, and nutmeg and mix well!. Roll out the bottom dough and place it into a 9-inch pan, leaving 1-inch of pie dough hanging over!. Pour the pie filling into the crust!. Roll out the top dough and cut it with a scalloped pastry wheel into 15 strips!. Gently twist the strips 2 or 3 times, beginning with the longest ones, and place them on top of the pie, working outward and in various angles!. Gently fold the bottom crust up over the edge of the pie and flute the edges with your fingertips!. With a pastry brush, gently brush the half-and-half over the entire top crust and edges and then sprinkle generously with sugar!.
Bake until apples are cooked, about 45 to 50 minutes!. (You can check the apples with a fork to make sure they are tender)!. Remove to a rack to cool!. Serve warm or at room temperature!.
Pie Crust
3 ounces (6 tablespoons) butter, chilled
1 ounce (2 tablespoons) lard, chilled
6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
1/2 teaspoon table salt
1/4 cup ice water, in spritz bottle
Approximately 32 ounces of dried beans, for blind baking
Place butter and lard in freezer for 15 minutes!. When ready to use, remove and cut both into small pieces!.
In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times!. Add butter and pulse 5 to 6 times until texture looks mealy!. Add lard and pulse another 3 to 4 times!. Remove lid of food processor and spritz surface of mixture thoroughly with water!. Replace lid and pulse 5 times!. Add more water and pulse again until mixture holds together when squeezed!. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes!.
Place metal pie pan in the refrigerator to chill!.
Remove dough from refrigerator!. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour!. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle!. Open plastic again and sprinkle top of dough with flour!. Remove pie pans from refrigerator and set first pan on top of dough!. Turn everything upside down and peel plastic from bottom of dough!. Place second pan upside down on top of dough and flip again!. Remove first pan from atop dough!. Trim edges if necessary, leaving an edge for meringue to adhere to!. Poke holes in dough and place in refrigerator for 15 minutes!.
Then fill and bake!.
Www@FoodAQ@Com
3 large Granny Smith apples, peeled, cored, and sliced
1 orange, zested
1 cup fresh cranberries
1/3 cup raisins
1/4 cup walnuts, chopped
1/4 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pie crust dough, enough for top and bottom (from your own favorite recipe)
1/4 cup half-and-half
Sugar, for sprinkling
Preheat the oven to 400 degrees F!.
In a large bowl, combine the sliced apples, orange zest, cranberries, raisins, walnuts, flour, brown sugar, cinnamon, and nutmeg and mix well!. Roll out the bottom dough and place it into a 9-inch pan, leaving 1-inch of pie dough hanging over!. Pour the pie filling into the crust!. Roll out the top dough and cut it with a scalloped pastry wheel into 15 strips!. Gently twist the strips 2 or 3 times, beginning with the longest ones, and place them on top of the pie, working outward and in various angles!. Gently fold the bottom crust up over the edge of the pie and flute the edges with your fingertips!. With a pastry brush, gently brush the half-and-half over the entire top crust and edges and then sprinkle generously with sugar!.
Bake until apples are cooked, about 45 to 50 minutes!. (You can check the apples with a fork to make sure they are tender)!. Remove to a rack to cool!. Serve warm or at room temperature!.
Pie Crust
3 ounces (6 tablespoons) butter, chilled
1 ounce (2 tablespoons) lard, chilled
6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
1/2 teaspoon table salt
1/4 cup ice water, in spritz bottle
Approximately 32 ounces of dried beans, for blind baking
Place butter and lard in freezer for 15 minutes!. When ready to use, remove and cut both into small pieces!.
In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times!. Add butter and pulse 5 to 6 times until texture looks mealy!. Add lard and pulse another 3 to 4 times!. Remove lid of food processor and spritz surface of mixture thoroughly with water!. Replace lid and pulse 5 times!. Add more water and pulse again until mixture holds together when squeezed!. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes!.
Place metal pie pan in the refrigerator to chill!.
Remove dough from refrigerator!. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour!. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle!. Open plastic again and sprinkle top of dough with flour!. Remove pie pans from refrigerator and set first pan on top of dough!. Turn everything upside down and peel plastic from bottom of dough!. Place second pan upside down on top of dough and flip again!. Remove first pan from atop dough!. Trim edges if necessary, leaving an edge for meringue to adhere to!. Poke holes in dough and place in refrigerator for 15 minutes!.
Then fill and bake!.
Www@FoodAQ@Com