Making Thanks giving dinner.. can I have one course idea per answer?

Question

you also can add deserts too..

Answer 1

I know you only wanted on course idea per answer, but here is what my family usually has for Thanksgiving dinner, maybe you can get some ideas from this:

Main Course:
Turkey (baked but considering fried)
Stuffing/Dressing (add sausage & bread crumbs for extra taste)
Cranberry Sauce
Pasta salad
Shrimp Salad
Potato Salad
Yams, mashed potatoes OR scalloped potatoes
Frozen bread (actually comes out delicious)
Green bean salad
Deviled Eggs

For desert:
Dutch apple pie with whip cream
Pumpkin pie with whip cream

Drinks:
Sparkling grape juice
Sprite
Pepsi
Water

Hope this helps! :)

Answer 2

The Bank's Wassail... the little bank in the Texas Hill Country has been serving this , along with gingerbread, for years during the holiday season

2 qts apple cider
2 C. orange juice
1 C. lemon juice
5 C. pineapple juice
1 whole cinnamon stick
1 tsp. whole cloves
1 C. honey ( or sugar)

Bring all ingredients to a low simmer for about 30 - 45 minutes. Uncle Bo likes a shot of whiskey on the side.

Answer 3

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Answer 4

This is for an easy, but delicious old fashioned stuffing. Day before make cornbread. When cool, break it up, cover with cloth and let sit on counter overnight to dry out. Next day crumble it up, add chopped onion, chopped celery, poultry seasoning, sage, two cubes of butter melted in two cups of chicken broth and two cups of water. Mix well. It should be very loose. Adjust all ingredients for the number of servings you want. Taste it as you go along and adjust seasonings. Nothing is exact. Sense nothing but the onion and celery is raw it is safe to taste before you cook it. Remember you must have plenty of liquid. It will absorb it during cooking and you don't want it to be dry. I have been making this for at least fifty years and always get rave reviews. You can also make a giblet gravy by boiling them in chicken broth and water til done. Add some chopped boiled egg, one or two, and cornstarch to thicken. Have a very happy Thanksgiving and don't wear yourself out cooking. Do as much as possible in the days preceding it.

Answer 5

Chitterlings

1 10 pound bucket of Chitterlings
Lawry's seasoning salt
Salt
Pepper
One Large Onion, chopped

Leave the chitterlings out overnight to thaw. Dump in sink and run cold water over them. Get one other person that does not mind the smell of them to help you clean. Taking one chitterling at a time, clean out the extra fat (leave a little bit for flavoring) and the straw and other things you cannot identify. Put the chitterlings in a large pot as they are being cleaned. Keep the bucket to put the waste taken from the chitterlings.

When finished, run them through a rinse a few times then place on stove. Add the ingredients and stir. Put your heat on medium high until they start to boil. This time is crucial because this is when the chitterlings might stick to the bottom of the pot.

Let them boil for 4-5 hours until tender.

Best served with coleslaw and spaghetti with Ragu spaghetti sauce mixed in.

Answer 6

heres my yams,

4 pounds yams (or sweet potatoes), peeled and cut to large bite-sized pieces
2 cups orange juice
3 cups light corn syrup
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 cup vanilla extract
2 teaspoons lemon zest
2 tablespoons flour
1 1/2 cups light brown sugar, packed
1 1/2 cups granulated sugar

Preheat oven to 350 degrees F.
Boil yams until slightly underdone, to avoid breaking. Strain, cool and set aside.

In a large container whisk together orange juice, corn syrup, cinnamon, nutmeg, vanilla and zest. In another bowl, whisk flour and both sugars together.

Put cooled yams in a deep baking dish, add dry ingredients and stir to coat. Pour liquid over yams and bake for 20 to 25 minutes

Answer 7

first of all i might say that your Aunt must be re-evaluated by utilising her physician as quickly as a danger. this form of reaction properly after if reality be counseled no longer typical! a doctor must be sure if there is something incorrect together with her throat. and perchance she would not might desire to be on extremely considered one of those great style of pills the two. A generic soreness pill and perchance an antibiotic is all that shoudl be required for the technique she had. As to nutrition. have you ever tasted toddler nutrition? it is the main disgusting pap I surely have ever come throughout the time of! you need to purchase small blenders which will take a cup or 2 of nutrition....i may be making something soup or stew and putting it for the time of the blender to eliminate the chunks till now feeding it to her. Mashed potatoes with in ordinary terms slightly of butter is yet another solid one. Creamy soups via fact they have larger calorie content cloth is likewise solid. If she is in simple terms taking 4 bites of something, i might commence off with small volumes of nutrition set till now her. Seeing an entire huge bowl of stuff is going to deter her from the outset. ensure the nutrition is in simple terms at or in simple terms above physique temperature so it heavily isn't a ask your self to her equipment. and inspire her to consume by utilising sitting together with her or perhaps spooning up the nutrition for her while she lags... As for her quantity of snoozing--i might say that it would be ultimate of all in case you obtain her shifting. Make her upward thrust up right into a chair for her food--so as quickly as each couple of hours for a a million/2 hour or so. stroll her to the showering room. Does she have a walker? Accompanying her for the holiday may be solid. motivate her to have a lap or 2 round her mattress room no count number if it somewhat is great adequate, each time she is up besides. The extra workout she gets the extra suitable her heart will artwork and the swifter her therapeutic will progression. yet i'm no longer able to be extra adamant in asserting HAVE HER appeared at by utilising HER physician FIRST! There may be something heavily incorrect together with her throat.

Answer 8

Duck with red cabbage


INGREDIENTS: DUCK

1 (2 1/2-lb) duck (preferably aged), neck removed
3/4 cup dry red wine
3/4 cup soy sauce
1 tablespoon fresh lemon juice
1/3 cup hoisin sauce
1 teaspoon Sichuan peppercorns (optional)
1 (2 1/2-inch) cinnamon stick
1/8 teaspoon dried hot red pepper flakes
3 garlic cloves, smashed
1 (1/4-inch-thick) piece peeled fresh ginger, smashed
1 small onion, quartered
1 cup water
1 tablespoon all-purpose flour

PREPARATION:

Put oven rack in middle position and preheat oven to 400°F.

Wash and dry duck, then "groom" it by removing any remaining feathers and quills with tweezers or needlenose pliers. Tie legs together using string, then tuck wings under body to secure.

Combine all remaining ingredients except water and flour in a large sealable plastic bag and add duck. Marinate, chilled, 1 hour.

Transfer duck to a 13- by 9- by 3-inch roasting pan and reserve marinade. Roast 15 minutes. Meanwhile, pour 3/4 cup marinade through a sieve into a 1-quart saucepan and discard remainder. Boil 1 minute and baste duck with marinade. Continue to roast duck until thermometer registers 155°F when inserted in meaty part of a thigh or 160°F in breast (do not touch bone), 15 to 20 minutes more.

While duck continues to roast, add 1 cup water to marinade in saucepan and bring to a boil. Put flour in a heatproof bowl and whisk in 1/4 cup marinade until smooth. Whisk flour mixture into remaining marinade in saucepan until combined well. Simmer over low heat, stirring occasionally, until thick enough to coat back of a spoon, about 3 minutes. Keep warm over low heat, stirring occasionally.

Remove duck from oven and let stand 10 minutes before carving. (Duck will continue to cook, reaching 160°F at leg and 165°F at breast.)

Serve duck with sauce and red cabbage

INGREDIENTS: RED CABBAGE

* 1 medium head red cabbage, washed and shredded
* 1 large tart apple, peeled, cored, and sliced
* 2 tablespoons butter
* 1 bay leaf
* salt and pepper
* 1/4 cup dry white wine
* 2 tablespoons vinegar
* 1 teaspoon sugar

PREPARATION:
In a Dutch oven or large deep skillet, melt butter; add cabbage and apple slices, mixing well. Add bay leaf and salt and pepper to taste. cover and cook over low heat for about 10 minutes. Add wine, vinegar and sugar; stir to mix well. Cover and cook for about 45 minutes to 1 hour. Taste and adjust seasonings.
Serves 4 to 6.

Answer 9

Pumpkin cheesecake.... I bet Shrunken Fro has that recipe in her library.

Answer 10

Greens w/ Ham or Bacon in em.Yummmm