TOTALLY GEEKED!

flan327 wrote:

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I am drooling here, chef!

flan

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 Don't short out your computer

MIL has two standing requests for holidays ... my biscuits and her mom's stuffing. Apparently, I come very, very close to duplicating her mom's stuffing. I think the only way I could get closer is to somehow bring her mom back from the dead and find out about type of pans used and type of stove used. But, one's mom always has a special flair with food that can never be duplicated.

chef wrote:

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Nobody Just Nobody wrote:

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I cook my turkey the same way as you chef except I don't put the dressing in it. There have been several years I have stuffed it with citrus fruits. Oranges, lemons, and grapefruits. Really adds moisture and flavor.

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 I will have to try the citrus thing. Maybe for Christmas. Thanksgiving plans have already been decided for this year. Going out with my side of the family a couple days in advance then going to my in laws on Thanksgiving. But, I'm cooking the Christmas meal for my side of the family so maybe the family will get a citrus-y turkey.

Do you make your cranberry sauce from scratch?

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 No.  I would love to.  I'm dying to.  But my family like that nasty canned stuff.

O.M.G. I made cranberry sauce from scratch last year for the first time. It was the best thing ever! And super easy.
Everyone has already requested it again this year.

just Czech wrote:

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Nobody Just Nobody wrote:

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just Czech wrote:

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Nobody Just Nobody wrote:

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We feed our dogs things that we're not going to use. If there's a smidge of chicken or something. We toss it in their bowl. Once, DS left a package of shredded cheese open and it got hard. We crumbled it over the dog's food and added a little broth. They were thrilled.

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I bet your dogs would love the ground turkey then.  

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 Nope.  Making meatballs out of it. 

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Hope you enjoy the meatballs. Here the dog would get that ground turkey, period. 

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 Nobody makes meatballs like the women in our family.  My mom, Czech, my aunt, Czechs MIL.  They all supposedly use the same recipe--but they don't turn out the same--but they are all good.

Lawyerlady wrote:

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Personally, I think a good cook can make any meat taste good, even ground turkey.

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 Well, you can polish a turd, too--but really all you get is sh!tty fingers.

Tinydancer wrote:

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huskerbb wrote:

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Lawyerlady wrote:

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Personally, I think a good cook can make any meat taste good, even ground turkey.

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 Well, you can polish a turd, too--but really all you get is sh!tty fingers.

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 Such food snobbery. Your lucky to have choices. Some people don't like beef but that doesn't make them the food authority either...lol

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 Of course not because that is just ridiculous.

chef wrote:

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Lawyerlady wrote:

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Personally, I think a good cook can make any meat taste good, even ground turkey.

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 There's a lot to be said for this and it goes for any food. There's a lot DH doesn't like unless I cook it. It was like raising a child when I first met him on his eating habits, especially with veggies. His parents cook the crap out of most foods to the point of being dry and overdone. DH claimed he hates lima beans then he had mine and loved them. He hated pork because he thought it was dry but loves my pork.

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 Yes. Husband claims that I make the best celery he's ever had. He would never eat it before we were together. Lol. 

It's all in the preparation. 

Well, turkey prices have gone up because of the turkey shortage scare. The school is not even serving turkey for it's Thanksgiving lunch this year because of it. So, hoard that turkey in all it's forms!!!!

Lawyerlady wrote:

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Well, turkey prices have gone up because of the turkey shortage scare. The school is not even serving turkey for it's Thanksgiving lunch this year because of it. So, hoard that turkey in all it's forms!!!!

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 Meijer has 20% on ground turkey! I will probably buy some today.

flan

Lawyerlady wrote:

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Personally, I think a good cook can make any meat taste good, even ground turkey.

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 Maybe--but that wouldnt mean that ground round would be better than filet mignon.  If that good cook can make something good with ground turkey--imagine what they could do with better ingredients.

chef wrote:

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Nobody Just Nobody wrote:

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FNW wrote:

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How do you prepare your T-day turkey, Chef? I'm always up for new ideas!

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 Do you put your dressing in the turkey or not?  Have you ever stuffed it with fruit?

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 FNW - I make a herb butter and rub it on the skin, under the skin, and inside the cavity. DH always gets amused at seeing my hands wedged under the skin rubbing butter on the meat. I've found that this keeps the meat nice and moist. Carving is easy because the meat slides right off the bone. I use a roaster for the turkey because the oven is busy with other dishes. I also baste the turkey with the cooking juices every hour or so once there's a decent amount of juice in the pan. I use the same cooking method minus the basting for my roasted chicken except the chicken gets a lemon stuffed in the cavity.

NJN - I do both since getting married because I make two different stuffings. My family has always stuffed the turkey so I do that too. I also make my MIL's mom's stuffing and make a big enough batch to have some for my side of the family and some for her. That stuffing is served as a side. MIL loves having her mom's stuffing back on her Thanksgiving table. I've never stuffed a turkey cavity with fruit but might do so someday. I stuff lemon in the cavity when I make roasted chicken and I imagine it'd be just as good with turkey.

 

You two should've seen DH's face the first Thanksgiving he was in the family. He turned a few shades of green when I pulled out the turkey neck and giblets (he doesn't like seeing organs and such) and protested loudly when I set them aside for the gravy. He didn't know that giblet gravy was a thing. My mother likes the neck so I save it for her. He ate the gravy and liked it but the protest was SO amusing!

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 Thanks.  That's how I do it, too.  I'm not sure I'll be stuffing the bird this year.  We'll see.    My DH used to make oyster stuffing as well, but he and his mother were the only ones who would touch it, and she's dead.  He really doesn't care if it's on the table or not.   Sometimes I also rub cognac under the skin, too.  It's an old Martha Stewart recipe.  

Flan ~
take your box grater & use the medium side to grate the peeled apple.

Here's another take on turkey - only for those with access to the outdoors.

Trash Can Turkey - outdoors only!
1 turkey 12-14 lbs.
1 new metal trash can with lid
1 stake of rebar
1 bag of charcoal
Butter flavor Pam
Nature’s Seasoning
2 Pot holder mitts
1 roll extra heavy duty foil
Tongs
Instant read thermometer

Take the lid, fill it with as much charcoal as it will hold. Ignite, and let it burn until an ashy covering coats each briquette.
Make an “X” out of 2 double thicknesses of 3’ of foil on the ground. Pound the rebar into the ground in the middle of the X - deep enough to clear the depth of the can.
Rinse and dry the bird. Make sure it is completely dry (I’ve even used a hair dryer on lowest setting to make sure the skin is dry!) Spray the bird with butter flavor Pam. Season well with Nature’s Seasoning or your own favorite seasonings. Make sure the legs are tied.
Impale the bird on the stake, legs down, with the rebar going between the legs, to make it stand securely. Invert the trash can over the bird, making sure it sits evenly on the foil. Don’t let it touch the bird.
Put a layer of coals on the top of the can, and a ring of coals around the bottom of the can, about 3-4“ high. Start making more coals in the lid. Relax and have an adult beverage.
When the coals start to lose their heat, put more coals (from the lid!) around the bottom and the top of the can.
Check the temperature of the bird after 90 minutes - should read 165° or more. Be VERY careful when you remove the can - its really a 2 man job! Remove from the stake, put on carving platter, and let rest at least 20 minutes. Carve, and enjoy!

Grating the apple is easier and faster than dicing!! :)

-- Edited by Momala on Friday 13th of November 2015 11:04:15 AM

Momala wrote:

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Grating the apple is easier and faster than dicing!! :)

-- Edited by Momala on Friday 13th of November 2015 11:04:15 AM

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 I found a flat metal grater thingy...Yay me!

flan

I have Mama's ancient roaster pan and rub copious amounts of herb butter under and over the skin....with Apple's, onions, carrot, sage , rosemary and more butter in the core. Makes for good gravy. And Mama's dressing....just onion and celery but I may add sausage this year.

And my pumpkin pie
My favorite meal to cook....can't wait!

-- Edited by Mary Zombie on Friday 13th of November 2015 11:17:51 AM

Nobody Just Nobody wrote:

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Reporting in on the turkey meatballs. They were a smash hit. My family has asked that we no longer have ground beef meatballs. Only turkey. If anyone wants the recipe just let me know.

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 Please?

(But no hurry...)

flan

Okay, here is the recipe I used. I followed it to the T the first time. The only thing I changed was that I always use ground corn flakes instead of bread crumbs because DS is gluten intolerant. We found the that there were WAY too many bread crumbs. Next time I am going to cut them from a cup and a half to just three quarters cup. Otherwise, they were superb and my family really did love them. They had a wonderful flavor. This is a meatloaf recipe but we just turned it into meatballs. Oh, and I didn't saute everything in the beginning. I just threw it all in together and went to town!

TURKEY MEATLOAF
1 tsp. oil
1 c. chopped onions
1 stalk celery, chopped
3/4 tsp. dried thyme
1/2 tsp. dried sage
1 lb. ground turkey
1 1/2 c. peeled, grated apples
1 1/2 c. fresh bread crumbs from firm bread
1 lg. egg, lightly beaten
2 tbsp. chopped fresh parsley
1 tbsp. Dijon mustard
3/4 tsp. salt
1/2 tsp. freshly ground pepper

GLAZE:

1 tbsp. cider vinegar
1 tbsp. brown sugar
1 tsp. Dijon mustard

Heat oil in a small skillet over medium heat. Add onions and celery and saute 3 minutes or until softened. Stir in thyme and sage and let cool slightly. Combine onion mixture in large bowl with turkey, bread crumbs, apple, egg, parsley, salt, mustard and pepper. Mix well. Pack into a greased 8 x 4 inch loaf pan. Bake at 350 degrees for 30 minutes. Pour off any fat.

GLAZE: Combine ingredients in small bowl and brush over top of loaf. Bake 30 minutes more or until golden and juices run clear when pierced.

Thanks Tang. I will have to look at making yours sometime. I've been thinking about meatloaf lately so maybe I'll try that! This recipe was a success though!

Nobody Just Nobody wrote:

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Reporting in on the turkey meatballs. They were a smash hit. My family has asked that we no longer have ground beef meatballs. Only turkey. If anyone wants the recipe just let me know.

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 That would never happen with my moms meatballs--or Czechs.

huskerbb wrote:

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Nobody Just Nobody wrote:

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Reporting in on the turkey meatballs. They were a smash hit. My family has asked that we no longer have ground beef meatballs. Only turkey. If anyone wants the recipe just let me know.

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 That would never happen with my moms meatballs--or Czechs.

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 That's because you're so special...

huskerbb wrote:

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Tinydancer wrote:

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huskerbb wrote:

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Nobody Just Nobody wrote:

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Reporting in on the turkey meatballs. They were a smash hit. My family has asked that we no longer have ground beef meatballs. Only turkey. If anyone wants the recipe just let me know.

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 That would never happen with my moms meatballs--or Czechs.

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 That's because you're so special...

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 ????  My moms and Czechs meatballs are awesome because I'm special?  That doesn't even make sense.  

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 Well if you're eating them then they must be beef and that's what's special. Other people can't possibly like turkey meatballs better because you said so. I saw it up thread.

huskerbb wrote:

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Tinydancer wrote:

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huskerbb wrote:

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Tinydancer wrote:

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huskerbb wrote:

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Nobody Just Nobody wrote:

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Reporting in on the turkey meatballs. They were a smash hit. My family has asked that we no longer have ground beef meatballs. Only turkey. If anyone wants the recipe just let me know.

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 That would never happen with my moms meatballs--or Czechs.

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 That's because you're so special...

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 ????  My moms and Czechs meatballs are awesome because I'm special?  That doesn't even make sense.  

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 Well if you're eating them then they must be beef and that's what's special. Other people can't possibly like turkey meatballs better because you said so. I saw it up thread.

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 So, you are saying Czech can't make good meatballs.  Got it.  

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 Nowhere did I state that so making crap up is how you argue now?

Tinydancer wrote:

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huskerbb wrote:

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Tinydancer wrote:

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huskerbb wrote:

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Tinydancer wrote:

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huskerbb wrote:

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Nobody Just Nobody wrote:

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Reporting in on the turkey meatballs. They were a smash hit. My family has asked that we no longer have ground beef meatballs. Only turkey. If anyone wants the recipe just let me know.

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 That would never happen with my moms meatballs--or Czechs.

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 That's because you're so special...

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 ????  My moms and Czechs meatballs are awesome because I'm special?  That doesn't even make sense.  

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 Well if you're eating them then they must be beef and that's what's special. Other people can't possibly like turkey meatballs better because you said so. I saw it up thread.

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 So, you are saying Czech can't make good meatballs.  Got it.  

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 Nowhere did I state that so making crap up is how you argue now?

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 I said she made great meatballs and you disagreed with what I said.  I'm not making anything up.

I want to try Czech's meatballs.