I've make pecan pie. I am sure I used Karo syrup. Turned out good, but they are so rich! I'd prefer to do one every year, but almost nobody else in the family lieks them better than pumpkin, apple, etc.
Who is cooking Thanksgiving?!
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We seem to like them all around here. So we make a few different ones. I like to add a cup of cranberries to the apple pie. Great stuff. I got beat out by a woman that worked for me at Ford. She liked the apple-cranberry so much she got it in the bake-off first & got credit for my invention.
Cook up some small link sausage. Let cool. Your choice of meat and flavor. Sage breakfast sausage is good, so is hot Italian. I may use bratwurst this year.
Cut into cubes (okay cylinders) the same width as the links.
(Or use loose sausage and make 3/4" balls)
Make stuffing.
Old bread ( I chop it up the night before and leave it out on the counter overnight.) make it mostly white/French/Italian with some other thrown in for flavor.
Season the broth.
Put a few cups of chicken broth on the stove. (Or turkey broth if you have it. I usually just grab a block out of the freezer)
Chop up an onion (the old frozen part you have in the freezer is fine.) Add it to chicken broth.
Add salt, pepper, sage, and any other stuffing spices you like.
Boil for a few minutes to combine flavor, let cool.
Pile the bread on the counter (or a big bowl) dump some of the broth on the pile and mix. Crack an egg or two over the pile and mix in. Keep adding broth and mixing until you get a somewhat wet mixture.
Put some stuffing in the palm of your hand, add a piece of sausage, add a bit more stuffing on top, then smoosh into a ball. Try to keep the meat:stuffing ratio 1:2, so there's the same width of stuffing-meat-stuffing.
Make a bunch, cover them, and put them in the fridge until ready to fry. I pull the plate/tray out when the turkey goes into the fryer. It gives them an hour or so to warm up before going into the fryer.
Once the oil gets back up to 350*, lower a few into the fryer at a time.
They should float when they're done. Cook to desired brownness. Blot on paper towel covered cardboard.
The first one out of the fryer never makes it to the kitchen for some reason.
They're good cold the next day. But they never make it that long.
Cut into cubes (okay cylinders) the same width as the links.
(Or use loose sausage and make 3/4" balls)
Make stuffing.
Old bread ( I chop it up the night before and leave it out on the counter overnight.) make it mostly white/French/Italian with some other thrown in for flavor.
Season the broth.
Put a few cups of chicken broth on the stove. (Or turkey broth if you have it. I usually just grab a block out of the freezer)
Chop up an onion (the old frozen part you have in the freezer is fine.) Add it to chicken broth.
Add salt, pepper, sage, and any other stuffing spices you like.
Boil for a few minutes to combine flavor, let cool.
Pile the bread on the counter (or a big bowl) dump some of the broth on the pile and mix. Crack an egg or two over the pile and mix in. Keep adding broth and mixing until you get a somewhat wet mixture.
Put some stuffing in the palm of your hand, add a piece of sausage, add a bit more stuffing on top, then smoosh into a ball. Try to keep the meat:stuffing ratio 1:2, so there's the same width of stuffing-meat-stuffing.
Make a bunch, cover them, and put them in the fridge until ready to fry. I pull the plate/tray out when the turkey goes into the fryer. It gives them an hour or so to warm up before going into the fryer.
Once the oil gets back up to 350*, lower a few into the fryer at a time.
They should float when they're done. Cook to desired brownness. Blot on paper towel covered cardboard.
The first one out of the fryer never makes it to the kitchen for some reason.
They're good cold the next day. But they never make it that long.
Am I saying meow?
No, but it's on my list now!
I saw a pumpkin cheesecake pie recipe last night that I think I want to make. I've had pumpkin cheesecake BITES and they are good!
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
I have a spring form pan that I like to use to make the pumpkin cheesecake recipe in Todd Wilbur's Restaurant Secrets book. Good stuff!
I could have sworn you said meow.
MaddBaggins
cervisiam vitae
Do you see me eating mice?
MaddBaggins
cervisiam vitae
We are doing the traditional Thanksgiving dinner w/ a fresh turkey & my wife's **** stuffing plus a the usual sides a week early because we can get the whole family together.
On Thanks giving my wife and daughter are making a Beef Wellington!
Immediately following these two feasts I'm doubling my gym schedule!!
On Thanks giving my wife and daughter are making a Beef Wellington!
Immediately following these two feasts I'm doubling my gym schedule!!
Brettomomyces
LHBS Curmudgeon
Is that a cookshack? I got an electric cookshack last fall and I love the thing so much, it's a monster and is super efficient on wood. Definitely doing a brine and smoke this year, it will be my first year smoking the thanksgiving bird. Last year I did a roasted duck.
Make a herb-infused butter (sage, oregano, and black pepper) and stuff it between the skin and the meat before you put the bird in the oven.
Showed BC's balls to my wife. She likes them.
I have to work afternoon shift on turkeyday. I am saddened that I get to miss turkeyday dinner. It being my favorite holiday and all.
gratus fermentatio
Well-Known Member
Thanksgiving day is just another workday for me & since it'll be just me, I'll likely just do something simple; turkey sandwich maybe.
Regards, GF.
Regards, GF.
The Pol
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It's actually a Smokin It Model 2. Very similar to the Cookshack. 100% stainless, insulated walls, 3-4oz of wood per smoke, and easily smokes in temperatures well below freezing! One of my best cooking purchases ever.
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I am considering grilling a whole turkey this year.
It's easy to do, just takes a good part of the day for a 12-13lb bird.
Brettomomyces
LHBS Curmudgeon
It looked alittle different but those door clasps are almost the same. Love electric smoking!
Props to the Turkey Smokers. My oven died the night before T-Day 9 years ago. Luckily I had everything I needed to smoke a turkey and have done it that way every year since.
The Pol
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We are using the Pioneer Lady's brine recipe this year... And this is our first ever non mass produced bird. There is a farm in Ohio that raises turkeys solely for the butcher where we purchased our bird. It feels good to buy a bird from a farm, instead of a corporation.
When my company had transferred me to Cinci years ago, their was a turkey farm up the street in Amelia, I think it was. Huge 25lb bird cooked off the bones in some 2:45!
I've always wanted to try a wild turkey since a bud I worked with at Ford shot one for Thanksgiving every year.
adiochiro3
Well-Known Member
Agreed on the "Weber does it perfectly" opinion. I have several smokers, but always default to the Weber for the TG turkey. Been doing it that way for 20+ years. Learned the technique from Sunset magazine, tried it the first TG we hosted, and never looked back. We often get "it's the best turkey I've ever had" comment from newbies (we try to host a few "orphans" every year who can't make it home to their own families).
Downside: the aroma doesn't fill the house whetting your appetite all day -- you have to go outside for that.
Upsides:
- Great tasting, moist turkey
- Phenominally smokey gravy from the drippings
- Smoked turkey soup from the carcass
Tips and Tricks:
- Use a light fruit or nut wood for the smoke
- Breast-side down until about the last hour to let the juices run into the breast meat. Then "flip the bird" to brown up the skin over the breast meat. Drape bacon strips over the skin for that "little extra something"
- Don't stuff the bird; make the dressing separately.
