Best Thanksgiving side dish and why....

I am mostly a gravy guy, on the spuds, turkey, dressing, etc. Must be chunky gravy, with neck meat and heart finely chopped, no liver or kidneys.

But I did make a glazed balsamic, garlic, and pancetta brussel sprouts dish a few years ago that was spectacular.

Was even better the second day after the flavors bonded.
 
FutureAdademyDad? said:
But I did make a glazed balsamic, garlic, and pancetta brussel sprouts dish a few years ago that was spectacular.
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How did I forget the Brussels? Best to worst: 1. Deep Fry, 2. Pan Fried (use your bacon fat for this) , 3. Broiled, 4. Roasted, . . . 999. Raw, 1000. Boiled or Steamed (just throw 'em in the trash).

Get 'em deep brown and crispy, and toss with all kinds of stuff. They always go great with Bacon (or Pancetta). You can toss them in a home made (or even store bought, dressing). I've done red-wine vin w/shallots & dijon, a sauce with Mae ploy and peanut butter & sprinkle with crushed peanuts (not for thanksgiving though). There are endless possibilities. The key is brown and crispy Brussels.

Brussels haters will eat this and get seconds.
 
One large butternut squash, peeled, cored, and cut into 1-inch cubes. Two large apples cored and cubed. Mix apples and squash in a large baking dish. Cut 1/2 cup brown sugar, two Tbs. flour, and a dash of cinnamon into 1/2 stick of softened butter. Crumble mixture over the apples and squash and bake covered for 1 hr at 350.

Very simple dish but it is a Thanksgiving tradition here.

Stealth_81
 
Do I see the makings of “Service Academy Forum’s Thanksgiving Cookbook,” with proceeds going to the SAF Home for the Holidays Fund, which helps cadets and mids who lack the financial means to travel home for Thanksgiving?
 
Stealth_81 said:
One large butternut squash, peeled, cored, and cut into 1-inch cubes. Two large apples cored and cubed. Mix apples and squash in a large baking dish. Cut 1/2 cup brown sugar, two Tbs. flour, and a dash of cinnamon into 1/2 stick of softened butter. Crumble mixture over the apples and squash and bake covered for 1 hr at 350.

Very simple dish but it is a Thanksgiving tradition here.

Stealth_81
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Totally doing this one
 
MidCakePa said:
Do I see the makings of “Service Academy Forum’s Thanksgiving Cookbook,” with proceeds going to the SAF Home for the Holidays Fund, which helps cadets and mids who lack the financial means to travel home for Thanksgiving?
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Is there really such a fund? Please share the link - and my home is always open to anyone who can't make it home.
 
MidCakePa said:
Do I see the makings of “Service Academy Forum’s Thanksgiving Cookbook,” with proceeds going to the SAF Home for the Holidays Fund, which helps cadets and mids who lack the financial means to travel home for Thanksgiving?
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This!!! I would have no idea how to do it but I say yes! Everyone can submit their recipes with instructions, preferably with an accompanying picture. I would buy it.
 
DSANN said:
These posts are great! In our house it would have to be our antipasto. Basically, anything served after this pales in comparison.
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Nice presentation. I like the strips of cheese on top to decorate it. Ours appear to have similar ingredients though fewer types of meats and olives vs the tomatoes. i agee. Eating that is a meal in and of itself. I make a point to get it back in the fridge fashionably early, so that I have sufficient leftovers the next day. If not, it will be picked on until gone.
 
OOOh, last year I tried and successfully made mile-high popovers in lieu of traditional rolls. They were much easier than anticipated and the perfect vessel for sopping up excess gravy. They were amazing. I didn't even need to invest in a popover pan, oversized muffin tin did the trick. That British staple has made it's way onto this year's menu.
 
Heatherg21 said:
OOOh, last year I tried and successfully made mile-high popovers in lieu of traditional rolls. They were much easier than anticipated and the perfect vessel for sopping up excess gravy. They were amazing. I didn't even need to invest in a popover pan, oversized muffin tin did the trick. That British staple has made it's way onto this year's menu.
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Yorkshire Pudding! When I was growing up it was served for all 3 courses. Just with gravy as an appetizer, then with your entree and again for desert covered in butter and sugar!!
 
sanman said:
Yorkshire Pudding! When I was growing up it was served for all 3 courses. Just with gravy as an appetizer, then with your entree and again for desert covered in butter and sugar!!
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I am considering making some with gruyere cheese, and caramelized apples to spoon inside. Yum
 
Heatherg21 said:
I am considering making some with gruyere cheese, and caramelized apples to spoon inside. Yum
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Look up the French item called “gougère.” These are hot, fresh, cheesy delectables served with your before-dinner drinks.

Here you go:

www.bonappetit.com

Gougères

These delicate cheese gougères always impress. Once you get the hang of the dough, you'll serve them at every opportunity.
www.bonappetit.com www.bonappetit.com
 
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sanman said:
Yorkshire Pudding! When I was growing up it was served for all 3 courses. Just with gravy as an appetizer, then with your entree and again for desert covered in butter and sugar!!
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I have my husband’s Welsh grandmother’s Yorkshire pudding recipe, best made with drippings from the Sunday roast. My DSIL got her special pan from our DMIL, rats.
Written in large letters: “Do not open oven door lest puddings fall!”
 
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Capt MJ said:
I have my husband’s Welsh grandmother’s Yorkshire pudding recipe, best made with drippings from the Sunday roast. My DSIL got her special pan from our DMIL, rats.
Written in large letters: “Do not open oven door lest puddings fall!”
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I used drippings from the prime rib for the popovers. And I made everyone leave the kitchen, I was terrified they would fall. But they didn't, and I looked like a hero when I put them on the table. They were so tall! I made the batter the day ahead of time and kept it in the fridge. Now, I am craving them. If only it weren't 91 degrees outside.
 
Heatherg21 said:
www.southernliving.com

Classic Chess Pie

Gooey, buttery, and perfectly sweet, chess pie has been a staple of the Southern dessert table for generations. This old-fashioned chess pie recipe is sure to please.
www.southernliving.com www.southernliving.com
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I joined southernlivingdotcom a year ago because of the series of articles by Rick Bragg. He is from my neck of the north east Alabama woods which is the foothills of the Appalachians. As a son of Appalachia I adhere to the tenets of libertarianism and leave me alone policies.

I now though get weekly emails from the website on hair styles and make up techniques. I usually forward those to my wife and daughter who wonder why I am a subscriber to these type items. I do though enjoy the recipes and down home folksy writings I get as a side benefit.
 
Capt MJ said:
I have my husband’s Welsh grandmother’s Yorkshire pudding recipe, best made with drippings from the Sunday roast. My DSIL got her special pan from our DMIL, rats.
Written in large letters: “Do not open oven door lest puddings fall!”
Click to expand...
Yes very traditional to use dripping. I wish you could buy dripping in the US!!!! A big no no to open the door whilst they are cooking. Thank goodness for glass oven doors these days.
 
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