Favorite side dish

[massbassman]

Pearl onion casserole with ritz cracker topping drizzled with melted butter.

[MAKAI]

Riced potatoes with real gravy and fresh cracked black pepper.

Coup de gras is the Bourbon Pecan pie........ mercy !!!!
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[baldwin]

My girlfriend's seafood-stuffed mushrooms with clams and shrimp!

[RickBomba]

The best was the broccoli-rabe sausage, oyster, and cornbread stuffing.

I used fennel instead of celery in the mirepoix and then deglazed with dry vermouth.

It was very busy, but really good (and expensive).

Macomber turnips are also really good, so good looking out there parker and Cohen.

People also like the fried mac and cheese balls with summer tomato dipping sauce. There's nothing special about them,, but they make a huge mess.

[spence]

Originally Posted by basswipe

I'm going to use the drippings from the water pan of the smoker to make gravy.

Interesting idea. I'd fill the pan with stock first but I'm sure it's too late for that.

Be sure to degrease it!
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[ProfessorM]

I changed my mind screw squash. I love Pie for a side dish and desert and I could eat it instead of Turkey.

[MAKAI]

My sisters 4 sons are gigantic college football players.
It always turns into a pie eating contest at my parents house.
I feel like a little mouse running around the table looking for scraps. And I go 6 ft 235......Yeeesh seems like yesterday that I was the ruler of the pie.
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[JohnnySaxatilis]

Ma puts pieces of buttered bread on top of the bird with orange and lemon juice... as you baste it really keeps the moisture on top, and they're like turkey flavored fried orange bread... you can feel your arteries harden as you eat em but they're amazing

[ProfessorM]

LOL. that reminds me we still have a milk man and we got a quart of eggnog yesterday for turkey day and that stuff is like heavy cream and I swear you can feel your heart skip a beat. Now the worst part of TG I got to drive an hour and 3/4 to the north shore. Have a good one.

[basswipe]

Originally Posted by spence

Interesting idea. I'd fill the pan with stock first but I'm sure it's too late for that.

Be sure to degrease it!
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That's kind of what I did.The water pan was filled the liquid I brined the bird in.After six hours on the smoker bird is now on the grill(low!) to finish and what's left in the water pan after boiling will be the gravy.

Did an apple/mesquite blend for smoke this year.

We certainly don't agree on politics but we do agree on food!Happy Thanksgiving to you and yours Spence.Enjoy!!!

[spence]

Originally Posted by basswipe

That's kind of what I did.The water pan was filled the liquid I brined the bird in.After six hours on the smoker bird is now on the grill(low!) to finish and what's left in the water pan after boiling will be the gravy.

Did an apple/mesquite blend for smoke this year.

We certainly don't agree on politics but we do agree on food!Happy Thanksgiving to you and yours Spence.Enjoy!!!

If you've never done this before I'd suggest tasting it after its boiled to make sure it's not too salty. Should be an interesting experiment...
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[basswipe]

Did you say salty?!

Super fatty too.Dilute and make gravy but not today.Have plenty of regular turkey stock from the giblets.

After all these years with the Brinkman the Weber takes some using.

[spence]

I suspected you may have those issues.

If you really want to kill it, buy a second bird and smoke the wings and thighs. Save the breasts to roast on their own. Make a stock from the rest of the carcass the day before, then the morning of use the stock and smoked parts with more veggies and aeromatics to make a stronger stock. Instead of turkey fat make a roux with butter and enjoy...I think I got the idea from an Alton Brown recipe.
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[OLD GOAT]

The Wednesday before. I helped two young maidens cut cranberries in half, chop nuts for the famous Nannie Jean cranberry bread.
Thanksgiving morn in their finest dresses we headed out to Coast Guard Station Chatham to deliver the world famous treat.
Then to feed the chickens, check out the property bounds ,then head to west Chatham for some daughter cooking and good company.
Getting old ain't all that bad. Happy thanks giving folks

[piemma]

Originally Posted by spence

I wish. Contemplated getting a nice range but to install a proper vent hood would have required remodeling 2/3rds of my house!

-spence

Just bustin' em Jeff. Happy Thanksgiving

[basswipe]

Originally Posted by spence

I suspected you may have those issues.

If you really want to kill it, buy a second bird and smoke the wings and thighs. Save the breasts to roast on their own. Make a stock from the rest of the carcass the day before, then the morning of use the stock and smoked parts with more veggies and aeromatics to make a stronger stock. Instead of turkey fat make a roux with butter and enjoy...I think I got the idea from an Alton Brown recipe.
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After spending the night in the fridge,skimmed the fat off the top.Diluted the drippings with the stock from the carcass and came up with something ok.Still a little on the salty side but plenty of smoke flavor.....not sure I'm going to make gravy with it but it can be used later on down the road.

[ProfessorM]

Getting ready for round 2. About to sit down to our turkey today. Brined over night and all the fixin's the way we like them and fresh Lithuanian kielbasa and sauerkraut too, plus no driving to and fro.
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[numbskull]

You're gonna look pregnant.

[Slipknot]

Originally Posted by ProfessorM

Getting ready for round 2. About to sit down to our turkey today. Brined over night and all the fixin's the way we like them and fresh Lithuanian kielbasa and sauerkraut too, plus no driving to and fro.
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I'll be right over

[ProfessorM]

I feel pregnant.

[Tagger]

Originally Posted by Sea Dangles

I like the stuffing more than anything. I make mine with the trinity of onion carrot and celery then add sausage. A cornbread base with some whole cranberry for color and tart!
Potatoes with leeks and gruyere are a close second.

stuffing guy also .. you should try getting a little fruity .. chop up some peaches real fine (small 1 serving can) and some apple (skinned)and add that in the stuffing . Stays moist and a little sweet, little pieces of peach looks pretty good too . Got that from wifey's family .. Sweedish .

[Raven]

Originally Posted by Nebe

Without a doubt....Hands down the best bird I have ever and probably will eat in my life.

No one should ever doubt Jeff's abilities in the kitchen. The man is a poet with flavors.
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is that like seeing sounds when shroomin...

[The Dad Fisherman]

Originally Posted by spence

Made a double strength smoked turkey stock for the base, it was epic.

-spence

We trash-canned a turkey last weekend, made a gravy with the drippings, had a nice smoky flavor from the charcoal....we ate like kings

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