What are you cooking for Tgiving?

[TulaneRebel]

No root beer glazed hams?

[NoNoNanette]

No root beer glazed hams?

Dunno if you can even post that without copyright infringement! After all, TF invented that, didn't he? (or so sez his sycophants);)

[bdavid]

Just 4 of us and two of them will be stuffed from eating at her parents' place at noon. So we are cooking something that we will be happy to have for overs - a beef tenderloin.

[kcdixiecat]

Prime rib and mimosas at our house.

[Low-N-Slow]

Not cooking. Recent tradition dictates we attend Thanksgiving Day festivities at friends' house on the Northshore who will do most, if not all, of the cooking (works for me!). Will bring my smoked mushroom dip, by popular request.

[wish I never left]

All I'm going to say is that you haven't trussed a turkey until you've done it under the watchful (and critical but in a loving way) eye of your brain surgeon dad...

[Isabella Maja]

Not cooking. Recent tradition dictates we attend Thanksgiving Day festivities at friends' house on the Northshore who will do most, if not all, of the cooking (works for me!). Will bring my smoked mushroom dip, by popular request.

Smoked mushroom dip! Ok, are you willing to share the recipe with us?
That sounds divine!

[sirvelvet]

We went to my sister-in-law's for Thanksgiving, so we only had to bring some items. We brought a vegetable dip, made from a mix, and chopped vegetables. The dip had a distinct taste of curry, we gave it a B. We also brought caramelized corn with mint, a recipe we found on the NY Times website. We gave that a B+. We also brought spicy roasted sweet potatoes, which got an A. For dessert, we brought bread pudding. A+. My wife makes some of the best bread pudding I have ever tasted.

[NoNoNanette]

Dom's old ma ended up being rushed to the hospital on Wed. night. His daughter was in town. The 3 of us ended up going to Copeland's in Sli-Dull.... tell 'ya what.... pretty good stuff. First time I haven't cooked FOREVER... first time for oyster dressing. Yummy!

[In Vino Veritas]

We made an Orange-Brine Turkey Breast with Parmasian Mashed Potatoes and Red Wine (Stump Jump) Reduction Gravy.

For anyone interested in the brine technique, I have to say, highly recommended. The meat comes out very tender and remains moist well into leftover season. I'm tempted to repeat the experiment for Christmas, except that we're doing the Seven Fishes Dinner.

Happy eats,