I just wanted to wish everyone a Happy thanksgiving and post your favorite Thanksgiving recipes here......

 

I'll echo Seans' good tidings to all my FTE friends.

My favorite Thanksgiving recipe...anything someone else is making!!! I'll help with the dishes however!!!

 

Cranberry Vodka


<TABLE width="100%" border=0><TBODY><TR><TD> </TD></TR><TR><TD>1 pound cranberries
1 cup sugar
2 teaspoons vanilla extract or 1 vanilla bean, split
1 bottle tonic
Lime slices, for garnish



Place cranberries, sugar and vanilla in a medium saucepan. Place pan over medium heat and stir. Simmer cranberry mixture until the berries burst, about 5 to 6 minutes.

Divide mixture in half and pour into large, clean mason jars. Pour vodka into the jars to cover the berries. Set aside and allow to sit for 1 week. After 1 week, strain out the cranberries and store cranberry vodka in a clean jar in the refrigerator.

To serve: Pour 2 ounces of vodka mixture over ice in a tall glass and top with tonic. Garnish with a slice of lime.

</TD></TR></TBODY></TABLE><TABLE width="100%" border=0><TBODY><TR><TD> </TD></TR><TR><TD>1 pound cranberries
1 cup sugar
2 teaspoons vanilla extract or 1 vanilla bean, split
1 bottle tonic
Lime slices, for garnish



Place cranberries, sugar and vanilla in a medium saucepan. Place pan over medium heat and stir. Simmer cranberry mixture until the berries burst, about 5 to 6 minutes.

Divide mixture in half and pour into large, clean mason jars. Pour vodka into the jars to cover the berries. Set aside and allow to sit for 1 week. After 1 week, strain out the cranberries and store cranberry vodka in a clean jar in the refrigerator.

To serve: Pour 2 ounces of vodka mixture over ice in a tall glass and top with tonic. Garnish with a slice of lime.

</TD></TR></TBODY></TABLE>

 

Well then your welcome to come and eat at our place..

 

Don't say that to loud you might start a stampede...

Ken will be there Wednesday with fork in hand, so he doesn't miss it..

 

Happy Thanksgiving to all..

I would say don't eat to much, but I know that is an impossible feat..

 

What makes you think I'd wait unti Wednesday??? My two favorite words are free and food...put them together and this boy is in heaven!!!

 

Your welcome to come to Don..There will be plenty..

 

Great Country Stuffing


2 loaves oven-dried white bread (recommended: Pepperidge Farm)
2 cups cooked white rice
1 sleeve crushed saltines
1 pound bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon dried sage leaves
1 tablespoon poultry seasoning
3 eggs, beaten
1/4 stick butter, melted
Mushroom Giblet Gravy, recipe follows


Preheat oven to 350 degrees F.


Crumble oven-dried bread into a large bowl. Add rice and saltines.

Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.

Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.

Mushroom Giblet Gravy:
4 cups turkey or chicken stock
Giblets from 1 turkey
2 chicken bouillon cubes
2 tablespoons reserved stuffing mixture
3 tablespoons cornstarch
1/3 cup cold water
2 pints button mushrooms, sliced
3 tablespoons butter
1 hard boiled egg, sliced
Salt and freshly ground black pepper
Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste.

 

Venison Meat Pie

2 9 inch pie crusts
1 lb ground venison
1 lb ground hamburger
2 cups cubed potatoes, cooked then mashed
1 small onion chopped
your favorite seasonings (salt, pepper, whatever)

Saute meats and onion together with seasoning until cooked through.
Combine with mashed potatoes. Pour mixture into one pie crust and top with the other pie crust.
Bake at 375 for about an hour.

(if venison not available, use ground sausage)

This and my mom's cheese sauce is a must have for our family's T-day meal.
I think we'd kick her out of the family if she didn't make a T-day meat pie.

It tastes excellent reheated as leftovers with a bit of ketchup on top.

 

Happy Thanksgiving to everyone! Wish I could have made the GTG, but hopefully I'll make the next one.

 

We will have a Meet in Jan so come up with ideas that you guys like to do that month..

 

Thanks, but I will be at my brothers house plowing through some turkey and fixings..

 

You missed a good one Dick..

We had to keep Sean away from trying on the chastity belt..

But hey there is always next time...

 

Happy Thanksgiving to all. The GTG was great -- I'lm having Thanx meal with my mother and brother since wife and kids are away til December. Of course we will finish up with the "Sglaine Pie Co." pumpkin pie and feedback will follw, as requested. But a made-from-scratch pumpkin pie is likely a sure hit.