Thanksgiving Holdup!?

Question

I usually entertain guests each Thanksgiving, and I always start planning for it around this time. This year, though, I seem to have run into a problem. I usually make all the traditional fixings...And after 5 years I think it may be getting dull. I have no idea what to make next...Anyone know of a non-traditional dish(or dishes) that should fit in well with the Thanksgiving theme? Something appealing to the eye and taste. Something maybe a bit exotic... Thanks!

Answer 1

hey make dad's stuffing yummy..
ok now u gotta answer this question
http://answers.yahoo.com/question/index;_ylt=Aq1dPeTz.PjMQv1KeTr9JBHsy6IX;_ylv=3?qid=20070927203938AAqEfi5

Answer 2

This is going to sound like a cop-out, but Bon Appetit and Gourmet magazines always have WONDERFUL thanksgiving issues. I love to browse through them and get inspired!

One year we had curried pumpkin soup as a first course. Another year I made a sweet potatoes shredded with fresh rosemary and other spices, then sauteed. Last year I made a cranberry sauce with dried cherries and orange.

If you don't want to wait for this year's editions, you can go to www.epicurious.com and do a search for old recipes of both magazines. There is even a way to indicate a particular holiday. Readers post reviews of each recipe.

Sorry I don't still have the recipes I mention above. The point is you will surely find things that inspire you on the site or in the magazines. Have fun with it!

Answer 3

STREUSEL PUMPKIN DESSERT

CRUST:
1 1/2 c flour
1/4 c sugar
1/4 c powdered sugar
1/2 c cold butter

STREUSEL TOPPING:
1/4 c brown sugar
2 T flour
1 tsp cinnamon
2 T cold butter
1 c chopped pecans

FILLING:

1 large can pumpkin (not the pumpkin pie mix)
1 c sugar
1/3 c brown sugar
1/4 c cornstarch
3 tsp cinnamon
1 tsp salt
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
2 (12 oz) cans evaporated milk
4 eggs
whipped cream and additional cinnamon to garnish

CRUST: Combine flour and sugars. Cut in butter until crumbly. Press into sprayed 13x9" pan. Bake in preheated 350º oven for 15-20 minutes.

STREUSEL TOPPING: In a small bowl combine the brown sugar, flour and cinnamon. Cut in the butter until crumbly. Stir in the pecans. Set aside.

FILLING: Combine sugars, cornstarch and seasonings. Gradually beat in 4 cups of pumpkin (the can), the evaporated milk and eggs until smooth. Pour over the crust. Sprinkle with the streusel topping. Bake in 350º for 55-67 minutes or until a knife comes out clean. Cool on a rack. Cover and refrigerate overnight. Garnish with whipped cream and additional cinnamon if desired. This is very good and moist.

Have you thought of frying the turkey? My son did that in one of those big pots out on the porch and said the meat was absolutely wonderful.

Someone else gave you a Pumpkin Roll recipe and one nice thing about a Pumpkin Roll is that it can be made ahead of time and frozen. I've done that before - made a German Chocolate Cake as a German Chocolate Roll. The person I gave it to could just cut off a frozen slice and refreeze the rest for later use. Didn't have to eat their birthday cake all at once or across however many days - hoping to finish before it grew hair.

Answer 4

A great departure from pumpkin pie, it can be fixed ahead of time, and it looks sooooo cool!

PUMPKIN ROLL
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
FILLING
1 cup powdered sugar
8 ounces cream cheese
4 tablespoons soft butter
1/2 teaspoon vanilla

CAKE
Beat eggs on high for 5 minutes.
Gradually beat in sugar, pumpkin, and lemon juice.
Mix in the rest of the Cake ingredients.
Spread on greased and floured 15 by 9 inch cookie sheet.
Bake at 350 for 15 minutes.
Immediately (and carefully) turn out on towel that has been liberally sprinkled with powdered sugar.
Start at narrow end and roll cake and towel together.
Let cool for an hour.

FILLING: Beat all of ingredients together until light and creamy.
Unroll cake and spread filling evenly over.
Roll cake back up without the towel, wrap well in plastic wrap and refrigerate.
Optional: Just before serving, put a paper doily on top and dust with powdered sugar to make a nice design. Remove doily.
Cut into thin slices, very rich!
BEST PART....Can be prepared up to 2 days ahead, and because it's so rich, you only need to serve very small slices. Leftovers are great!!

Answer 5

Here's something we do at Thanksgiving when we are having just a few people, 6-8 people. It is very fun way to eat, and loads of fun when all your guests are casual , open people.
This meal is best served with several different kinds of wines.

We make a turkey or several chickens, lots of different fruits and vegetables, lots of different dipping sauces for the vegetables, cheese, sour cream, mustards, whatever comes to mind, and for the fruits.... whipped cream, chocolate, marshmallow, yogurt, butterscotch, any thing you can think of.
Make big loaves of crusty tear away breads.
Cut the fruits and vegetables into bite size dipping pieces. Dont make them to small, or you can't dip well. Leave the chickens, turkey whole. and leave the bread unsliced.
We serve all this with linens napkins, and small plates. we don't use any spoons, knives, or forks, not even to cut the turkey/chicken or bread.
This tradition started in out family when I was a kid, and now we do it with our families and hopefull one day or kids will do it with theirs. All new arrivals, think we are nuts the first time they eat with us, but we always get the greatest compliments during and after the meal. It is very relaxing, not a hurry and eat kind of meal.

You asked for a non-traditional exotic meal.. here you go.

Have fun, and enjoy yourself.

Answer 6

Last year I wanted to do something a little different so I went to the Martha Stewart website. Tons of recipies and everyone loved everything. Click on the link.

Answer 7

Although this menu is quite traditional, the European influence shines through and makes a refreshing change:

http://www.gourmet-food-revolution.com/thanksgiving-dinner-menu.html

Answer 8

sure we live on the coast and oysters are in season we like to get oysters and crab legs and scallops and clams to steam outside aand i make sides like cole slaw,oyster dressing with peppercorn gravy,baked sweet potatoes with butter and bacon steamed corn that i put up out of the garden sometimes we just add a lot of vegs like corn potatoes and onion to the steampot with the meat

Answer 9

Chinese Orange Duck (or Chicken I've made both).