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Thanksgiving Recipes--Share Here! (Non-Yanks Also Welcome)
Dakini
Veteran
Here's my contribution (for non-vegetarians):
As an exciting change of pace from the customary turkey, if you're dining alone or as a couple or family of 3:
Try pheasant. It's very tasty, not gamey. Whole Foods carries it, your local food co-op may, or your local wild game vendor.
Step 1: remove neck, gizzard, etc. from inside. Rub outside and inside with salt (this is crucial to avoid a tough bird).
Step 2: In a cast-iron soup pot or equivalent, sear the bird on all sides in olive oil (about 1/4 cup), turning every few minutes, until brown. 15-20 minutes.
Step 3: Pour 1 lb. (about 2-3 cups) of sour cream into the pot. Stir to combine with olive oil already present. Baste bird with this combo.
Step 4: Place in preheated oven to 350 degrees, f. Continue basting every 15 mins. Bake for 45 mins. Good served with brown rice. (Spoon some of the hot sour cream onto rice.)
One bird serves 2 adults very adequately. 2 adults and 1 child can also work. Enjoy!
As an exciting change of pace from the customary turkey, if you're dining alone or as a couple or family of 3:
Try pheasant. It's very tasty, not gamey. Whole Foods carries it, your local food co-op may, or your local wild game vendor.
Step 1: remove neck, gizzard, etc. from inside. Rub outside and inside with salt (this is crucial to avoid a tough bird).
Step 2: In a cast-iron soup pot or equivalent, sear the bird on all sides in olive oil (about 1/4 cup), turning every few minutes, until brown. 15-20 minutes.
Step 3: Pour 1 lb. (about 2-3 cups) of sour cream into the pot. Stir to combine with olive oil already present. Baste bird with this combo.
Step 4: Place in preheated oven to 350 degrees, f. Continue basting every 15 mins. Bake for 45 mins. Good served with brown rice. (Spoon some of the hot sour cream onto rice.)
One bird serves 2 adults very adequately. 2 adults and 1 child can also work. Enjoy!
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Comments
cooking it inside your Turkey/chicken/duck
To make the stuffing, combine breadcrumbs with onion and sage in a large mixing bowl, then stir in a little boiling water and mix thoroughly. Next work some sausagemeat or minced pork and egg, if using, into this mixture and season with salt and pepper.
Leave the stuffing covered in a cool place – but not in the fridge, as it shouldn't be too cold when you come to stuff the turkey. Pre-heat the oven to gas mark 7, 425°F (220°C).
Not a recipe but delish.
http://www.food.com/recipe/tofu-pot-pie-269037
Apples sauteed in butter
Add sugar, cinnamon, and chopped pecans, and raisins
Stir
I just eyeball the amounts. Better to have extra, so a fair amount of apples to suit the size of the family. Then with apples done you put everything else to eyeballing and taste.
When you sautee the pan is around medium maybe a little hotter, though it takes more practice hotter because it is in danger of burning.
Then the rule: Hot Pan. Hot oil. Hot food.
That means you set the pan to heat. On my halogen stove it takes about 2 minutes and thirty seconds. Then you add the oil and heat maybe 2 minutes. Then the onion or whatever you sautee. The success is determined by if your food sizzles right when added to the pan. Otherwise it's not totally a sautee, because it's not seared to lock in juice and it is kinda stewed. With butter you watch it carefully than oil and add the food when the butter is bubbling but you gotta catch it before it turns brown.
:clap:
Yams are good though :thumbsup: