What's on the menu?

[hairic]

Everything will be fried. If we have food that we know how to fry, it will be fried. That is all. Thanksgiving isn't over until you give thanks for indoor plumbing approx. 12 hours after lunch.

Fried meats.
Fried dressing.
Fried rolls.
Fried vegetables.
Fried dessert.

BTW, for those who like heat, most of my pepper plants are still producing, alive, and disease-free, meaning that I'll be bringing in about 5 pounds of peppers tomorrow. A couple pounds will be fried, the rest will be frozened.

I'll also be bringing in fresh tomatoes, tomatillo, onions, garlic, broccoli, spinach, lettuce, peas, beans, cilantro, basil, garlic and onion chives, rosemary, parsley, oregano, and thyme. Don't know if I'll be using it all, but it's being made handy.

 

[Chief]

Chief, we always got room at the table. No problem if you want to come my friend.

We're trying to thaw out a turkey. I'm making red chile with beef tomorrow, too.

So we're set, but thanks for the invite.

 

[ABQCOWBOY]

We're trying to thaw out a turkey. I'm making red chile with beef tomorrow, too.

So we're set, but thanks for the invite.

Any time Chief, and I mean that. I hope you have a great Thanks Giving Amigo.

 

[Dallas]

Thanksgiving is so traditional in our family. It is always Turkey/Dressing/Cranberry/Sweet Potatoes/Mashed Potato/Green Bean Casserol/Giblet Gravy/Hot Rolls/Pumpkin Pie

Some of what you folks are having sounds a lot better than what we are putting on.


Maybe I will be like Chief and ride shotgun over to ABQ's house.

Just think of all of the wonderful Sooner/Longhorn love we could show each other. :


Gotta love the Holidays

 

[tomson75]

Care to share your secret?

I make white gravy fairly often, but I don't know how to make good brown gravy or giblet gravy.

Sure.

I must warn you, however, that this is not for the weak of heart or those on a diet. This is an all out attack on your taste buds.....and your arteries.

1-2 smoked turkey wings or legs (I add giblets, neck, etc as well)
1 clove of garlic, halved
2 stalks of celery, chopped
2 carrots, chopped
1 onion, halved
2-3 stems of fresh Sage
2-3 stems of fresh Thyme
4-5 stems of fresh parsley
4-5 tbsp of all purpose flour
5 cups chicken stock
3 tbsp olive oil
Whole milk
1 tbsp beef bullion
1-3 tbsp chicken bullion
Gravy master (browning sauce)


I start off about the same time the turkey goes in the oven by making my base.

Saute the turkey parts, garlic, celery, carrots, onion, and herbs with olive oil in large oven-safe pan for 5-6 minutes. Place in oven for 30 minutes.

Take contents of pan and place back on a burner over medium heat. Add 2 tbsp of flour and cook for 3-4 minutes until you've made a sort of rough chopped rue. Add stock and simmer. Reduce about 1/3. It should still be fairly liquid at this point.

Strain contents and set aside until Turkey is done.

Add Turkey drippings to stock, as well as any meat or giblets your heart desires. I use the meat from the roasted/smoked turkey in the stock as well as some from the main course turkey. Avoid adding skin. It will be fatty enough as it is.

Mix 3 tbsp flour and whole milk (about 1 cup. should be fairly thick) in a shaker. Mix thoroughly.

In a large saucepan over medium heat (I use a large cast iron pan) bring to a simmer the stock. Slowly add flour/milk mixture (stirring constantly) to stock until gravy is slightly soupier than the consistency you want (I like it fairly thick). Add about 1 tsp of browning sauce (gives it a rich, thick brown color) and bullion.

Salt and pepper to taste.

Smother everything on your plate with it.


Like I said, this stuff is overkill....but it tastes amazing.

 

[ABQCOWBOY]

Thanksgiving is so traditional in our family. It is always Turkey/Dressing/Cranberry/Sweet Potatoes/Mashed Potato/Green Bean Casserol/Giblet Gravy/Hot Rolls/Pumpkin Pie

Some of what you folks are having sounds a lot better than what we are putting on.


Maybe I will be like Chief and ride shotgun over to ABQ's house.

Just think of all of the wonderful Sooner/Longhorn love we could show each other. :


Gotta love the Holidays

It's all good Dallas. All I ask is that you don't pull for A&M.

 

[Dallas]

It's all good Dallas. All I ask is that you don't pull for A&M.

Don't you worry about that. I am fully on board w/ the Longhorns representing the Big12 in the NC game.

Hooker...er Hook'em thingy :

 

[Dallas]

Jose Cuervo Christmas Cookies​

1 cup of water​

1 tsp baking soda

1 cup of sugar

1 tsp salt
1 cup of brown sugar
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequila​

Sample the Cuervo to check quality. Take a large bowl, check the Cuervo again, to be sure it is of the highest quality,pour one level cup and drink.​

Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.​

Add one peastoon of sugar. Beat again. At this point it's best to make sure the Cuervo is still ok, try another cup just in case.​

Turn off the mixerer thingy.​

Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.​

Pick the frigging fruit off the floor.​

Mix on the turner.​

If the fried druit gets stuck in the beaters just pry it loose with a drewscriver.​

Sample the Cuervo to check for tonsisticity.
Next, sift two cups of salt, or something. Who geeves a s....t. Check the Jose Cuervo. Now shift the lemon juice and strain your nuts.​

Add one table.​

Add a spoon of sugar, or somefink. Whatever you can find.​

Greash the oven.​

Turn the cake tin 360 degrees and try not to fall over.​

Don't forget to beat off the turner.​

Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the wishdasher.​

​

Happy Franksliving !

 

[Chief]

Sure.

I must warn you, however, that this is not for the weak of heart or those on a diet. This is an all out attack on your taste buds.....and your arteries.

1-2 smoked turkey wings or legs (I add giblets, neck, etc as well)
1 clove of garlic, halved
2 stalks of celery, chopped
2 carrots, chopped
1 onion, halved
2-3 stems of fresh Sage
2-3 stems of fresh Thyme
4-5 stems of fresh parsley
4-5 tbsp of all purpose flour
5 cups chicken stock
3 tbsp olive oil
Whole milk
1 tbsp beef bullion
1-3 tbsp chicken bullion
Gravy master (browning sauce)


I start off about the same time the turkey goes in the oven by making my base.

Saute the turkey parts, garlic, celery, carrots, onion, and herbs with olive oil in large oven-safe pan for 5-6 minutes. Place in oven for 30 minutes.

Take contents of pan and place back on a burner over medium heat. Add 2 tbsp of flour and cook for 3-4 minutes until you've made a sort of rough chopped rue. Add stock and simmer. Reduce about 1/3. It should still be fairly liquid at this point.

Strain contents and set aside until Turkey is done.

Add Turkey drippings to stock, as well as any meat or giblets your heart desires. I use the meat from the roasted/smoked turkey in the stock as well as some from the main course turkey. Avoid adding skin. It will be fatty enough as it is.

Mix 3 tbsp flour and whole milk (about 1 cup. should be fairly thick) in a shaker. Mix thoroughly.

In a large saucepan over medium heat (I use a large cast iron pan) bring to a simmer the stock. Slowly add flour/milk mixture (stirring constantly) to stock until gravy is slightly soupier than the consistency you want (I like it fairly thick). Add about 1 tsp of browning sauce (gives it a rich, thick brown color) and bullion.

Salt and pepper to taste.

Smother everything on your plate with it.


Like I said, this stuff is overkill....but it tastes amazing.

Wow. No wonder it tastes so good.

 

[Faerluna]

gravy!

Holy crap.

 

[tomson75]

Holy crap.

That's the usual response I get when people try it. It's pretty much the main course at my Thanksgiving. The turkey is just a side.

 

[justbob]

Pea salad --still miss you Pops

 

[CliffnDallas]

Oh God!
Our cook at work just brought me some fresh home made dressing and some turkey gravy with real turkey meat! It's going to be a long day...