Favorite Thanksgiving Recipes

[one...two...tree 2,762]

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[one...two...tree 2,762]

Just found this as alternative to using any of the turkey drippings....

The Best Make-Ahead Gravy

Gravy is a Turkey's best friend and a dinner roll's finest dipping companion. Amazing gravy can fool the fussiest eaters into thinking the bird is better than it is. Let's face it, gravy is one condiment that should be taken seriously.

I checked in with Cook's Illustrated to get the best gravy recipe around. (Their test kitchen tried this recipe over 40 times.) Not only is this the best tasting gravy but it can be made in advance and frozen since it doesn't require turkey giblets or pan drippings,

ALL-PURPOSE GRAVY

1 small carrot, peeled and chopped into rough 1/2-inch pieces (about 1/2 cup)

1 small rib celery, chopped into rough 1/2-inch pieces (about 1/2 cup)

1 small onion, chopped into rough 1/2-inch pieces (about 3/4 cup)

3 tablespoons unsalted butter

1/4 cup unbleached all-purpose flour

2 cups low-sodium chicken broth

2 cups low-sodium beef broth

1 bay leaf

1/4 teaspoon dried thyme

5 whole black peppercorns

table salt and ground black pepper

1. In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion. Pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.

2. Heat butter in large heavy-bottomed saucepan over medium-high heat. When foaming subsides, add vegetables and cook, stirring frequently until softened and well browned, about 7 minutes. Reduce heat to medium Stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths. Bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns. Simmer, stirring occasionally until thickened and reduced to 3 cups, 20 to 25 minutes.

3. Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.

If you want to double the recipe, use a Dutch oven to give the vegetables ample space for browning. And increase the cooking times by roughly 50 percent.

The finished gravy can be frozen. To thaw either a single or double recipe, place the gravy and 1 tablespoon of water in a saucepan over low heat and bring slowly to a simmer. The gravy may appear broken or curdled as it thaws, but a vigorous whisking will recombine it.

To get more holiday recipes and tips from Cooks Illustrated check out their Thanksgiving Survival Guide: http://www.cooksillustrated.com/thanksgiving

[no name 1]

I'm excited to try my brined Trader Joe's turkey! Not sure I've ever had brined turkey before.

Just found this as alternative to using any of the turkey drippings....

Why would you make gravy using beef broth if the actual turkey drippings are tastier/more appropo?

[bostonparis 0]

Oh my God, I'm SO ready for Thanksgiving dinner!

[Amby 490]

Ok the cookies taste wonderful but I am so horrible at "dropping" them. I tried using a pastry bag but that was a failure

Yes yes, I know, I suck at cooking/baking/dropping cookies onto cookie sheets.

Anyway, aesthetically the cookies are a major failure. Taste-wise, NUM!!!

Oh and please don't ask me why I'm up at 2 in the morning baking cookies.

use an ice cream scoop. they come out perfectly round every time!!!!

[one...two...tree 2,762]

I'm excited to try my brined Trader Joe's turkey! Not sure I've ever had brined turkey before.

Just found this as alternative to using any of the turkey drippings....

Why would you make gravy using beef broth if the actual turkey drippings are tastier/more appropo?

Good question. I just saw that this gravy has been taste tested and has won out the traditional turkey.

BTW, I'm brining my turkey this year, using a recipe that Marilyn posted from Alton Brown.

I found a nice, fresh, 14 pound, Zackey Farms turkey - all natural....nothing added.

http://www.foodnetwork.com/food/recipes/re...36_8389,00.html

[Marilyn. 340]

I'm excited to try my brined Trader Joe's turkey! Not sure I've ever had brined turkey before.

Just found this as alternative to using any of the turkey drippings....

Why would you make gravy using beef broth if the actual turkey drippings are tastier/more appropo?

Good question. I just saw that this gravy has been taste tested and has won out the traditional turkey.

BTW, I'm brining my turkey this year, using a recipe that Marilyn posted from Alton Brown.

I found a nice, fresh, 14 pound, Zackey Farms turkey - all natural....nothing added.

http://www.foodnetwork.com/food/recipes/re...36_8389,00.html

hope it turns out for you

like I mentioned you can really notice the effects of the brining in the leftovers

we were thinking of bringing the turkey this year but we really don't have room in our fridge for it....

[one...two...tree 2,762]

I'm excited to try my brined Trader Joe's turkey! Not sure I've ever had brined turkey before.

Just found this as alternative to using any of the turkey drippings....

Why would you make gravy using beef broth if the actual turkey drippings are tastier/more appropo?

Good question. I just saw that this gravy has been taste tested and has won out the traditional turkey.

BTW, I'm brining my turkey this year, using a recipe that Marilyn posted from Alton Brown.

I found a nice, fresh, 14 pound, Zackey Farms turkey - all natural....nothing added.

http://www.foodnetwork.com/food/recipes/re...36_8389,00.html

hope it turns out for you

like I mentioned you can really notice the effects of the brining in the leftovers

we were thinking of bringing the turkey this year but we really don't have room in our fridge for it....

Ohhhhh, thank you, sister! I just boiled the brine solution and its cooling on the stove. Jinky wrinkled her nose and said it smells bad... Then she came into the bedroom and told me how salty it tasted...LOL. Once its cooled down, I'll chill it in the fridge tomorrow and then when I'm off tomorrow night, I'll be putting my lovely bird into the brine overnight.

Yeah, I've had to rearrange things to make room in the fridge. We've got an Igloo cooler and we're gonna have to put some of the food in there.

Ahhhh...I went into the local Von's and they were completely wiped out of Sage! Crazy.

Edited November 21, 2007 by Mister Fancypants

[StoryAngel 4]

Wow, I feel so hungry after reading this thread, and I won't even get to celebrate Thanksgiving this year as I'm in the Netherlands! I'm busy taking notes of all these recipes and tips for when I get to cook at Thanksgiving for the first time... I've celebrated it a couple of times but never had to make anything! Maybe "learn how to make Thanksgiving recipes" should be part of the adjustment process to life in the US...

[one...two...tree 2,762]

Wow, I feel so hungry after reading this thread, and I won't even get to celebrate Thanksgiving this year as I'm in the Netherlands! I'm busy taking notes of all these recipes and tips for when I get to cook at Thanksgiving for the first time... I've celebrated it a couple of times but never had to make anything! Maybe "learn how to make Thanksgiving recipes" should be part of the adjustment process to life in the US...

The idea of giving thanks by sharing a festive meal is an awesome symbolic gesture....it's my favorite Holiday for that reason.

[no name 1]

Ahhhh...I went into the local Von's and they were completely wiped out of Sage! Crazy.

Whole Foods has TONS of herbs. But i had to go to 2 Ralph's to find sausage...

[Marilyn. 340]

I'm excited to try my brined Trader Joe's turkey! Not sure I've ever had brined turkey before.

Just found this as alternative to using any of the turkey drippings....

Why would you make gravy using beef broth if the actual turkey drippings are tastier/more appropo?

Good question. I just saw that this gravy has been taste tested and has won out the traditional turkey.

BTW, I'm brining my turkey this year, using a recipe that Marilyn posted from Alton Brown.

I found a nice, fresh, 14 pound, Zackey Farms turkey - all natural....nothing added.

http://www.foodnetwork.com/food/recipes/re...36_8389,00.html

hope it turns out for you

like I mentioned you can really notice the effects of the brining in the leftovers

we were thinking of bringing the turkey this year but we really don't have room in our fridge for it....

Ohhhhh, thank you, sister! I just boiled the brine solution and its cooling on the stove. Jinky wrinkled her nose and said it smells bad... Then she came into the bedroom and told me how salty it tasted...LOL. Once its cooled down, I'll chill it in the fridge tomorrow and then when I'm off tomorrow night, I'll be putting my lovely bird into the brine overnight.

Yeah, I've had to rearrange things to make room in the fridge. We've got an Igloo cooler and we're gonna have to put some of the food in there.

Ahhhh...I went into the local Von's and they were completely wiped out of Sage! Crazy.

you don't eat the brine brine is supposed to be salty but don't worry it won't make the turkey really salty

[Amby 490]

Ahhhh...I went into the local Von's and they were completely wiped out of Sage! Crazy.

Whole Foods has TONS of herbs. But i had to go to 2 Ralph's to find sausage...

the grocery store was pretty low on sausage this morning too. normally when I go to grab 1 or 2 small things for the cafe in the morning it's very nice and calm and empty...THERE WERE LINES!!!!!! I was like ahhhhh they're invading my space....some people hehe