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Saturday Conversations 11/17/2012

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Thanksgiving Recipes

I’m always looking for new recipes for holidays.  With ‘his’ kids and ‘her’ kids, I don’t want to only make dishes that my kids have had for every holiday since they were little; getting info and recipes from Mr. VampBard’s kids isn’t always easy.  So… I try to do new and different things.

Our first Thanksgiving living together, each of the kids picked a favorite dish.  I did give them category parameters, however (or we would have had a LOT of dessert, I’m sure!).  They chose a dish – something they liked – and they helped make it.  Granted, our kids are (currently) 11, 12, 15, 16, 18 & 19 (and this was 3 years ago), so it’s a little easier to have them help in the kitchen.  I’ve thought about continuing this tradition, only spreading it out over the weekend.  Assigning each of the kids a meal over the long weekend; I shop, they cook (with help, if necessary).  I think it teaches them how difficult making some of their favorite dishes can be, and I think they have a larger appreciation for the effort it takes to make lasagna or the chili with the chocolate chips…

Help me out… What are some of your favorite dishes/recipes for Thanksgiving?  The special ones that are only pulled out this time of year?  Do you have favorite memories associated with these dishes?  Any non-traditional things you tend to make every year?

Happy Thanksgiving!

  • This is a non-traditional dressing I’ve been required to make every T-Day & Xmas since around 2005. It usually disappears faster than the regular stuffings/dressings on the buffet. (I double or triple the recipe & make sure to leave a pan at home!)

    Wild Rice, Goat Cheese and Chorizo Dressing

    Prep Time: 45 mins
    Total Time: 1 hrs 30 mins
    Servings: 10-12

    Ingredients
    1 1/2 loaves country bread, cubed & dried
    1 lb chorizo sausage
    6 -8 cups cooked wild rice ( I use Trader Joe’s already prepared… I’m lazy!)
    1/4 cup butter
    1 1/2 cups onions, chopped
    3/4 cup celery, chopped
    3/4 cup carrots, chopped
    4 garlic cloves, minced
    3 tablespoons fresh thyme, chopped ( or 2/3 teaspoons dried)
    3 -5 cups chicken stock, approx
    16 ounces goat cheese, crumbled ( large-ish crumbles/chunks)
    3/4 cup parsley, chopped ( please use fresh!)
    salt, to taste
    black pepper, to taste

    Directions
    Cube & dry bread. (I do this the night before on baking sheet in a 200° oven, tossing frequently.) Put in large bowl.

    Cook chorizo thoroughly over medium heat. Drain using colander lined with several paper towels.

    Sauté onion, celery, carrot in butter until soft. Add garlic & thyme and cook another minute.

    Combine sautéed mixture, wild rice, parsley and *some* chicken broth with the bread. (You want this to be quite wet. Start with 3 cups of broth & add more until it is.).

    Add goat cheese and chorizo. Mix lightly so the chevre & chorizo don’t ‘disappear’ completely into dressing.

    Add salt and pepper to taste.

    Butter or Non-stick Spray a large casserole dish (or foil pan(s)). Add dressing and place, uncovered, in a pre-heated 350° oven. 

    Bake 30 – 45 minutes (until heated all the way through & lightly browned). Cover with foil & let rest for approximately 10 minutes.

    Serve and enjoy!

    (Leftovers are wonderful. Just sprinkle with a little more chicken broth & heat.)

  • Ooohh! That sounds absolutely yummy, Rissatoo! The men in my family think MEAT should be part of every food group!

    • In that case, you may want to double the amount of chorizo. 🙂
      Also, I should have edited my recipe a bit… 2 things I’ve found to help: 1- let the sautéed stuff cool before tossing, so it doesn’t melt the chèvre, and 2- do the salt/pepper mixing before the chorizo/chèvre addition. (You want to be able to see clumps of ’em for the flavor pop.)

  • Oh, that does sound great!

    I always make the “traditional” green bean casserole. I just love it.

  • That’s one of our favorites as well! All but one of us loves it!

  • I do a sweet potato casserole these days (find on allrecipes.com with evaporated milk/sugar – tho I cut sugar amount and pecans/brown sugar topping) and definitely put my mashed potatoes in the crock pot so I don’t have to make them right before serving. Makes life so much easier! Also have to make a baked brie with sauteed mushrooms in middle, just cut brie, put cool sauteed mushrooms with marjoram in center, wrap with puff pastry dough (buy frozen sheets), put egg wash, bake in dish you are going to serve (in case the cheese melts out) at 350 till brown and puffy. YUM!

  • That brie recipe sounds amazing!

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