Post # 1
Stuffing, lots of it. Baked brie..I make a raspberry kind. Pecan pie. Pumpkin cheescake! Gravy..hand that over. Potatoes..I can just eat those and stuffing for my meal:). What’s your fave dish or recipes? Care to share any?? Happy T-day month! Oh ya, pass that cranberry sauce!
Post # 3
FI’s cousin makes awesome cornbread stuffing. It’s melt in your mouth good. She gave me the recipe last year but it was way too complicated for me to even attempt.
Post # 4
Being from MN, we always make wild rice with toasted pecans, sauteed mushrooms & cranberries. It’s so good & seasonal! I also love gravy (on everything, natch) & mashed potatoes & roasted brussel sprouts! Mmmm!
Post # 5
@hsearle:omg. that sounds amazing!
Post # 6
Pumpkin cheesecake is amazing! But mashed potatoes with gravy are my all time fave. Then reheated mashed-potato leftovers with cheese and bacon.
Post # 7
Post # 8
Apple cranberry pie with pecan crumble topping!
Post # 9
My favorite is actually green bean casserole. It’s gotta have the fried onions! And, @camrie, I second the pumpkin cheesecake! Mmmmm
Post # 10
My Future Mother-In-Law makes this amazing broccoli soufle. It is seriously the best thing I’ve ever had. Apparently the recipe has been in her family for 200 years. I told my SO I would marry him just so I can get my hands on that recipe. 😉
Post # 11
I had to share this recipe:). I am going to try it. It’s Rachael Ray’s Double Decker Carmel Pumpkin Pie. Made with a chocolate graham cracker crust. Yum.
- 24 squares chocolate graham crackers, crushed (1-1/2 cups)
- 5 tablespoons unsalted butter, melted
- 1 large egg white, plus 3 whole eggs
- 2-3/4 cups heavy cream
- One 15-ounce can pure pumpkin puree
- 1/2 cup light brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 28 caramel candies
- 1 ounce bittersweet chocolate, for grating
Get aheadMake this pie up to one day before serving.
- Preheat the oven to 350°. In a small bowl, stir the graham cracker crumbs and butter until combined. Press the mixture onto the bottom and up the sides of a 9-inch pie pan; freeze until set, about 15 minutes. In a small bowl, beat the egg white with a fork and lightly brush on the pie shell. Bake for 10 minutes; let cool.
- Meanwhile, in a large bowl, mix together the 3 whole eggs, 1 cup cream, the pumpkin puree, brown sugar, pumpkin pie spice and salt until just combined. Pour into the pie shell and bake until just set, 40 to 45 minutes. Let cool slightly, then refrigerate for at least 3 hours or overnight.
- In a bowl, microwave the caramels with 1/2 cup cream at high power until melted, about 1 1/2 minutes. Stir until smooth, then let cool to room temperature.
- Using an electric mixer, whip the remaining 1 1/4 cups cream until soft peaks form. Drizzle in the caramel and beat until well blended. Spoon the caramel whipped cream on top of the pumpkin filling and refrigerate until completely chilled. Before serving, coarsely grate the chocolate on top of the pie.
Post # 12
My favorite dish is my sister’s homemade stuffing. But I love everything that is served.
I’ve made this recipe for years and it’s always a huge favorite with hardly any leftovers:
Post # 13
its all about the homemade crossants!
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Post # 15
This is a weird choice, but I absolutely LOVE mashed turnip. No one else in my house really likes it, so we only have it on Thanksgiving. It is delicious!
Post # 16
I love my aunt’s cranberry sauce recipe. It’s so much better than the canned stuff and it’s really easy to make too.
To make it, all you need to do is blend 1 bag of fresh cranberries, 1 whole orange (with peel), and 1 cup of sugar together in a food processer.