Innovative Thanksgiving menu that will include Turkey and "fixin's"?

Question

Our Thanksgiving here in canada is in 3 weeks, and although I could scour the recipes I have, I thought you would have some ideas that are just as good! I am having 14 people for dinner, and want to have a Turkey along with another meat, like a stuffed pork - no ham please.

Everything from appetizers and stuffings through to desserts - all from scratch. What do you think the perfect fancy meal would be?

What can you guys come up with?

Answer 1

Wow-you really started me thinking! Here are quite a few ideas-hope it helps, and hope sorry it is so long! Happy Thanksgiving!

Pork Loin Crown Rib Roast with Wild Rice, Sausage and Apple stuffing

1 (7-pound) pork loin crown rib roast (about 12 ribs, 2 racks tied into a circular crown)
Essence, recipe follows
1 pound Italian sausage, removed from casings and crumbled
1 cup chopped yellow onions
1/2 cup chopped celery
2 teaspoons minced garlic
Pinch cayenne
1/2 cup chopped walnuts
2 cups peeled and chopped Granny Smith apples
1 (8-ounce) package wild rice (1 1/3 cups)
3 cups chicken stock
1 cup water
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
Preheat the oven to 325 degrees F.
Season the roast with the Essence and place on a rack in a roasting pan, rib ends up. Wrap the tips of the bones with foil and roast for 1 1/2 hours.
To make the stuffing, heat a large saute pan or saucepan over medium-high heat. Add the sausage and cook, stirring, until no longer pink, about 7 minutes. Remove the meat with a slotted spoon and discard all but 1 tablespoon of fat from the pan.
Add the onions, celery, garlic and cayenne to the fat remaining in the pan and cook, stirring, until soft, about 3 minutes. Add the walnuts and cook, stirring, until lightly toasted and fragrant, 2 to 3 minutes. Add the apples and rice and cook, stirring, for 1 minute. Add the stock, water, bay leaf, salt, pepper, sage and thyme and bring to a boil. Stir well, reduce the heat and cook undisturbed at a bare simmer until the rice is tender and liquid has been absorbed, about 50 minutes. Remove from the heat. Let stand undisturbed for 10 minutes.
Discard the bay leaf and fluff the rice with a fork. Add the cooked sausage.
Remove the roast from the oven and fill the cavity with the stuffing. (If any stuffing is left over, place in a lightly greased baking dish.)
Roast the stuffed pork until it reaches an internal temperature of 160 degrees F., about 1 1/2 hours.
Remove from the oven and transfer to a platter. Remove the aluminum foil and cover the bone ends with paper frills. Let the roast stand for 10 to 15 minutes. Present tableside.
Spoon the stuffing into a serving bowl and carve the roast. Serve the stuffing on the side.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse


Roasted Butternut Squash Soup and Roasted Parsnip Soup
Recipe courtesy Emeril Lagasse, 2003

The following is the first of 2 soups that are to be served together...
1 (1 1/2 pound) butternut squash, peeled seeded and rough chopped
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup Italian sausage, removed from the casing
1 cup small dice onion
1/2 cup small dice carrot
1/2 cup small dice celery
1/2 cup small dice leeks
2 tablespoons minced shallots
1 tablespoon minced garlic
2 teaspoons apple cider vinegar
11/2 quarts chicken stock
2 teaspoons maple syrup
1 teaspoon fresh chopped sage leaves
Roasted Parsnip Soup, recipe follows
Tarragon Oil, recipe follows
Preheat the oven to 425 degrees F.
Place the chopped squash in a medium-size mixing bowl. Drizzle the squash with 2 tablespoons of olive oil and season with 1/4 teaspoon of salt and 1/8 teaspoon black pepper. Line a sheet pan with parchment paper or aluminum foil and place the squash on top of the sheet pan. Set the sheet pan into the oven and roast for 30 minutes, or until the squash is lightly caramelized and tender.
Remove the squash from the oven and set aside. Place a 1-gallon saucepan over medium high heat and add the remaining 1 tablespoon of olive oil to the pan and render the Italian sausage. Cook, stirring often until the meat is caramelized and has released most of its fat, about 3 minutes. Add the onions, carrots, celery and leeks in the pan and sweat, stirring often for 5 to 7 minutes. Add the shallots and garlic to the pan and sweat for 1 minute stirring continuously. Deglaze the pan with the vinegar and add the chicken stock to the pan. Place the squash in the pan with the maple syrup and sage.
Bring the pan to a boil and reduce to a simmer. Continue to cook the soup for 30 minutes, or until the vegetables are all tender. Use an immersion blender to puree the soup to a smooth consistency and velvety texture. Alternately, you can puree the soup in batches using a blender. Taste the soup and re-season if necessary with 1/2 teaspoon of salt and 1/8 teaspoon pepper. Keep warm until serving.
Roasted Parsnip Soup:
1 pound parsnip, peeled and roughly chopped
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon freshly cracked white pepper
1/4 cup diced ham
1 cup small dice onion
1/2 cup small dice carrots
1/2 cup small dice celery
1/2 cup small dice leeks
2 tablespoons minced shallots
1 tablespoon minced garlic
2 teaspoons white vinegar
11/2 quarts chicken stock
2 teaspoons honey
1 teaspoon freshly chopped thyme leaves
1/2 cup heavy cream
Preheat the oven to 425 degrees F.
Place the chopped parsnips into a medium-size mixing bowl. Drizzle the parsnips with 2 tablespoons of olive oil and season with 1/4 teaspoon of salt and 1/8 teaspoon of fresh cracked white pepper. Line a sheet pan with parchment paper or aluminum foil and place the parsnips on top of the sheet pan. Set the sheet pan into the oven and roast for 30 to 35 minutes, or until the parsnips are lightly caramelized and tender.
Remove the parsnips from the oven and set aside. Place a 1-gallon saucepan over medium high heat. Add the remaining tablespoon of olive oil to the pan and caramelize the ham. Cook, stirring often until the meat is caramelized, about 3 minutes. Add the onions, carrots, celery and leeks in the pan and sweat, stirring often for 5 to 7 minutes. Add the shallots and garlic to the pan and sweat for 1 minute stirring continuously. Deglaze the pan with the vinegar and add the chicken stock to the pan. Place the parsnips in the pan with the honey and thyme.
Bring the pan to a boil and reduce to a simmer. Continue to cook the soup for 30 minutes, or until the vegetables are all tender. Use an immersion blender to puree the soup to a smooth consistency and velvety texture. Alternately, you can puree the soup in batches using a blender. Taste the soup and re-season if necessary with 1/2 teaspoon salt and 1/8 teaspoon pepper. Add the cream to the soup and return the soup to a clean saucepan and keep warm until ready to serve.
Yield: about 1 1/2 quarts
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Tarragon Oil:
1/2 cup tarragon leaves
1/2 cup olive oil
Place a 1-gallon saucepan filled with water over a medium-high heat and bring to a boil. Blanch the tarragon leaves in the boiling water for 5 to 10 seconds. Remove from the water and place in a bowl of ice water to shock. Pat the tarragon leaves dry with paper towels and place in a blender. Pour the oil over the tarragon leaves and puree on low speed for 30 seconds. Place the tarragon oil in a non-reactive container. The oil will keep for weeks refrigerated in an airtight container.
When you are ready to serve the soups:
Using 2 half-cup measures, each filled with 1 of the soups, pour the soups side by side, simultaneously into a small heated soup cup or bowl. Drizzle with 1 tablespoon of the tarragon oil and serve immediately.
Yield: about 1/2 cup


Green Beans and Portobello Mushroom Saute

1 1/4 pounds green beans, trimmed and cut in half
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 onion, chopped
2 portobello mushroom caps, halved and thinly sliced
1/2 cup dry sherry

Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.

Chive and Garlic Potatoes

4 to 6 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
2 tablespoons chopped chives
Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.

Endive Spears with Stilton Cheese, Toasted Pecans, and Sauteed Pears

3 tablespoons butter
2 tablespoons sugar
2 pears, peeled and diced
2 cloves garlic, chopped
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup Stilton cheese, crumbled (or any other blue cheese)
25 endive spears
1/2 cup pecan halves or 25 pieces, toasted
Watercress sprigs, for garnish
1 cup cream cheese (for presentation)
In a large saute pan, over medium heat, add the butter and sugar. Add the diced pears and cook until well caramelized, approximately 8 minutes.
In a small mixing bowl, whisk together the garlic, red wine vinegar, salt, fresh ground pepper and olive oil. Add the mixture to the Stilton. Assemble the spears 1 by 1, starting with the cheese then the sauteed pear and topping them off with a toasted pecan. These can be garnished with a sprig of watercress or other herb, if desired. Arrange the spears on a plate by first making a small mound of cream cheese and then sticking each spear into the cream cheese in a floral, 3-dimensional pattern.

Answer 2

Title: French Silk Pie
Categories: Pies
Yield: 8 servings

2 oz Unsweetened chocolate
-squares
1/2 c Butter or margarine;
-softened
3/4 c Sugar
2 Eggs
4 oz Frozen whipped topping
Thawed (1 3/4 cup)
1 Baked 9-inch pastry shell
3/4 c Whipping cream
2 tb Powdered sugar
Shaved chocolate (optional)

Recipe by: Southern Living
Preparation Time: 0:20
Place chocolate in top of a double boiler; bring water to a
boil. Reduce heat to low; cook until chocolate melts. Let
chocolate cool. Cream butter; gradually add sugar, beating
at medium speed of an electric mixer until light and
fluffy. Stir in chocolate. Add eggs, one at a time,
beating for 5 minutes after each addition. Fold in whipped
topping, and spoon mixture into pastry shell. Chill 2
hours. Beat whipping cream until foamy; gradually add
powdered sugar, beating until soft peaks form. Spread
whipped cream on top of pie, and garnish with shaved
chocolate, if desired. Yield: one 9-inch pie.



Green Bean Casserole

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Londontowne

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can Green beans -- french style
1 Can Cream of mushroom soup
1 Can Onion rings

In casserole dish mix beans and soup. Top with onion rings. Heat in moderate
oven for 20 minutes.
Mrs Robert F. Lewis

Answer 3

Go to Martha Stewart..........www.marthastewart.com
There you will find everything you want to know about Thanksgiving. From menus, recipes, setting the table, decorations and preparation.
Happy Canadian Thanksgiving

Answer 4

Fruits are the immediate supply of vitamins, proteins, and electrolytes, so over body can certainly absorb them. Found in the case of plant some of the straight eatable but some need to cooked well for enhance their taste.

Answer 5

Fruits have seeds; "vegetable" is a non-scientific word for cultivated edibles

Answer 6

I already gave you McCormicks.com and now I thought of another one that's good Land'o'Lakes.com. It's a butter company(dairy). But good receipts and for soup to desserts. UUUMMMMM Good Luck.