Happy Thanksgiving Everyone

[sardia]

Good luck to all the poor souls slaving away in the kitchen.

I'm hosting between 5-7 people and my meal plan is below. I'm thinking the oven is over used near the end. The turkey & ham come out to rest, and then the stuffing & sweet potatoes goes in to crisp.
There's probably not going to be room for both ham, turkey, and yams, stuffing in the oven. Might have to sacrifice the ham.

What about you guys?

[Zohar]

We're going to have ours at my in-laws, and a lot of their family will be coming - 11 from out of state, total of 17 people there. We're splitting up the workload. My husband and I (though maybe mostly me) will be making two of these pies. As a veggie side that has some protein, I'm (hopefully) getting a lot of small cooking pumpkins to fill with some sweet and savory mix of lentils, possibly quinoa, dried fruit, and pine nuts.

[poxic]

Stuffed pumpkins sound magnificent. We had our Tgiving last month, and then I had to go and miss it because I was suck. Sick. Gonna leave that typo because it totally was.

[sardia]

Stuffed pumpkins sound magnificent. We had our Tgiving last month, and then I had to go and miss it because I was suck. Sick. Gonna leave that typo because it totally was.

It's ok to adjust schedules cuz life happens. I'm having dinner on Saturday to accommodate busy schedules.

I'm still not sure how people cook with only 4 burners, oven and a microwave. I'm cheating using sous vide beer cooler, and I still feel I don't have enough heat sources.

[PAstrychef]

Mom and I are going to my nephews in Miami because I just don’t want to have to cook and deal with the whole meal after one of the busiest weeks of the year at work.

[Sandry]

We're doing a potluck at work on Monday, then I'm doing actual Tgiving next week, then I'm having Friendsgiving a couple weekends later. It's going to be Extremely Holiday Infested up here. I'm looking forward to it.

For the potluck I got a butternut squash and a sugar pumpkin and was thinking of doing a similar stuffed with rice and lentils thought to what Zohar talked about. I'm also going to do at least one baked brie en croute, if not two.

For the Friendsgiving I'm definitely doing this requested recipe: https://www.eatwell101.com/honey-garlic ... ed-carrots and then probably something else as a veggie main, and a shallot gravy, since I'll want there to be a vegetarian gravy available.

For Thanksgiving itself, I currently have no idea WTF I'm doing. I guess I'll see if I end up really liking what I make for the potluck and want to do it again? Or maybe I could do another vegetarian root vegetable pot pie like I did either last year or the year before. I know I'll like it, and I think my mom would be okay with it. She's not fond of a lot of spices I really like, but I think that one evades a lot of them.

[freezeblade]

Thanksgiving with my family is usually themed, and the theme this year appears to be "greek-ish" where the main course will be lamb (I'm not in charge of the main, thankfully, as I've never done roast lamb)

As per tradition, I'll be in charge of dessert. I haven't firmly decided yet, but from a cursory google search I may try an apple semolina cake, or some form of layered pastry with apple/nuts/honey. Anyone have thoughts on Greek desserts? I'm a novice with them.

[Sandry]

I've made more than one baklava, though I wasn't willing to make the phyllo from scratch. Minus that bit, it's easy to do well, IMO. If ordering from a Greek place, I usually prefer galaktoboureko over baklava, but haven't ever made that myself. I should try sometime! (Still not making from-scratch phyllo, though. Effort to reward ratio seems poor to me. )

You got me interested in what you could do if you did want to make something entirely from scratch, and now I want to try doing melomakarona cookies. They seem like they'd adapt well to a non-dairy recipe, too, so I may make them as holiday cookies this year and have any easy way of making something my dairy intolerant friend can eat.

[sardia]

https://www.google.com/url?sa=t&source= ... Hq&ampcf=1
CDC bans all romaine lettuce and suggests you burn anything it touches due to e coli contamination.
Welp, there goes my salad dish. Guess I'll make extra brussel sprouts or something.

[Angua]

Just FYI also includes people in Canada (who have already celebrated Thanksgiving, but might still be reading the thread).

[freezeblade]

Welp, there goes my salad dish. Guess I'll make extra brussel sprouts or something.

Easy enough, just get butterleaf instead.

[sardia]

Welp, there goes my salad dish. Guess I'll make extra brussel sprouts or something.

Easy enough, just get butterleaf instead.

I'll have to think about it. I might have to do it, because I just made a (delicious) test mushroom rissoto, and porcini mushrooms are outrageously expensive. And it took quite a while to cook down all the ingredients. (cook down mushrooms, then onions/garlic then wine. all slowly so none of it burns). I'll check the asian market next time instead of the local grocer. If it ain't much cheaper, I'll ditch it for thanksgiving saturday. I like them, but not that much. Besides, I need to restock. I'm surprised how fast I'm going through my 4 quarts of chicken stock.

[Sandry]

I had no idea what I was making for Thanksgiving itself, and the answer turned out to be wow, a lot of stuff.

So by the end of the weekend, I'd made garlicky roasted brussels sprouts, cumin roasted carrots, baked sweet potatoes, ziti, lentil vegetable soup, roasted spaghetti squash and roasted broccoli, as well as several omelettes for breakfasts and crudités at various points.

Mostly this was because my mom got tons of vegetables in preparation for my visit and then said, "so you're cooking all of them, right?" And indeed I mostly did. When I left, the only unused vegetable was a bag of spinach, which I said she should use for salads, since romaine isn't a thing right now anyhow.

[sardia]

I had no idea what I was making for Thanksgiving itself, and the answer turned out to be wow, a lot of stuff.

So by the end of the weekend, I'd made garlicky roasted brussels sprouts, cumin roasted carrots, baked sweet potatoes, ziti, lentil vegetable soup, roasted spaghetti squash and roasted broccoli, as well as several omelettes for breakfasts and crudités at various points.

Mostly this was because my mom got tons of vegetables in preparation for my visit and then said, "so you're cooking all of them, right?" And indeed I mostly did. When I left, the only unused vegetable was a bag of spinach, which I said she should use for salads, since romaine isn't a thing right now anyhow.

I made so much food as well. Next year, I'm probably ditch the brussel sprouts, they don't keep or reheat well. And I'll have to remind myself to take out the turkey way way earlier. I checked the temp 10 minutes before hand, and it was already 10-15 degrees above the target. Spatchcocked meat cooks so fast.
Did you parboil any of your veggies? I'm going to parboil sweet potatoes in butter next year, that way the flavors don't migrate into the boiling liquid.

[freezeblade]

Final food tally for Family Thanksgiving. Every year we try to one-up the previous year...that may be difficult next year.

(x2!) Crown roast rack of lamb (served with gravy from the fond of course)
Roast spiced butternut squash with baba ganoush like sauce
strudel-like pastry with rose-water infused apple filling

next year we'll have to spit roast something to top the animal protein from this year.

[Sandry]

Did you parboil any of your veggies? I'm going to parboil sweet potatoes in butter next year, that way the flavors don't migrate into the boiling liquid.

Nah, didn't parboil anything this year. I'll admit I don't tend to because I go for minimum number of dishes dirtied whenever possible. Laziness? Or efficiency?