Thanksgiving Menu

[NotUrsula]

[snip]
Growing up we had scalloped oysters (family's from New England), and I really want to make it, but I'm the only one who likes them -- even that, I prefer the flavor versus the actual oysters.

I have your compromise solution, LOL. I can't stand the texture of oysters, but oyster dressing is hugely popular in my family culture, so years ago I figured out a way to manage it so I got the flavor but not the texture. I buy about 1/2 dozen shucked oysters and saute them in a 2 tbsp of olive oil and a 1/4 cp of oyster liquor. Then I use a stick blender to reduce it all to paste, which I add to the wet ingredients in my dressing recipe. The flavor is wonderful, and the few oyster-haters (none allergic to shellfish!) usually gobble it up if I don't tell them what is in it. (My recipe includes well-drained Italian Sausage, so they usually think the flavor comes from that.) So, you could try using the oyster paste to flavor a scalloped vegetable dish instead.

(One year we had a bunch of vegetarian guests in the mix, so I tried using oyster mushrooms instead, but it was drier, and just didn't have the same flavor punch.)

 

[tarheelmjfan]

I’m not sure if I’m answering the right question, but if you’re asking if they make a Tofurkey for just one person, I don’t think so. DD usually eats the one I make for her over several days. Sometimes other guests will partake if they are curious and haven’t had it before. Most find it surprisingly good, but not as good as actual turkey. She prefers the Tofurky brand to the other brands we have tried—I know I’ve made the one that has Garden in the name—Gardena maybe?

The tofurky does take up some oven space. I usually make DD’s in a mid sized crock pot. The tofurky roast comes already stuffed and has a gravy packet. They do recommend basting and give a simple recipe—soy sauce, olive oil and some seasoning.

This is the one we use:

View attachment 625139

Thanks

 

[tarheelmjfan]

Well, problem solved for me. I just texted DS to see, if he wanted a pie. He responded & added that he's decided he'll eat turkey, so I won't have to worry about making a different main course for him.

 

[Julie's Haircut]

Stepdaughter texted a photo of the cake she's serving tomorrow.




Cubed pound cake for the "stuffing." The wings and legs are just globs of icing. She also has pumpkin pie and her future MIL is bringing a cheesecake.


And Simba Cat wishes all DISers a Happy Turkey Day.

 

[Mackenzie Click-Mickelson]

Aww what a cute photo of Simba @Julie's Haircut

 

[AustinTink]

Prep day has begun! Cornbread and biscuits baked for the dressing. Veggies chopped. Potatoes boiling. I'm already down 3 sticks of butter. Good thing I started with 16.

 

[tcufrog]

So far, I've cut up the veggies for stuffing and toasted the bread. In a little bit, DS10 will help me make the cranberry pomegranate sauce. He's already broken apart the pomegranate. DS14 still needs to prep the green bean casserole and DS10 needs to set the adult table. The kid table is outside so can't be set until tomorrow. When DH gets home, he'll prep the turkey.

 

[karen4546]

I cook everything for our family of 18 (kids and their S/Os, grands, and other in law).
carb overload alert:

roasted turkey (store bought turkey)
chicken And dressing (our eggs-store chicken)
turkey giblet gravy
Orange/cranberries sauce
butter beans (our garden)
broccoli and rice casserole (broccoli from our garden)
carrot soufflé
English pea salad (this was my Daddy’s favorite and DH likes It also).
turnips with mixed greens (our garden is over flowing with mustard, turnip and collard greens. DH thins them out weekly ang and gives them away but they are doing so good this year!)
rice
gumbo
dinner rolls

white chocolate bread pudding for dessert

can you all tell we are from the South?

everything is made and ready to be baked/heated for tomorrow So that I it is relatively easy to have ready by noon tomorrow.

Happy Thanksgiving!

 

[karmic]

My prep is well underway
Made make ahead gravy which will go in a small slow cooker tomorrow
Stuffing is made as well as the mashed turnip and cranberry sauce
Table is partially set
Tomorrow the turkey will go in the oven
Potatoes will be mashed and put in large slow cooker on low

 

[lovesmurfs]

I have your compromise solution, LOL. I can't stand the texture of oysters, but oyster dressing is hugely popular in my family culture, so years ago I figured out a way to manage it so I got the flavor but not the texture. I buy about 1/2 dozen shucked oysters and saute them in a 2 tbsp of olive oil and a 1/4 cp of oyster liquor. Then I use a stick blender to reduce it all to paste, which I add to the wet ingredients in my dressing recipe. The flavor is wonderful, and the few oyster-haters (none allergic to shellfish!) usually gobble it up if I don't tell them what is in it. (My recipe includes well-drained Italian Sausage, so they usually think the flavor comes from that.) So, you could try using the oyster paste to flavor a scalloped vegetable dish instead.

(One year we had a bunch of vegetarian guests in the mix, so I tried using oyster mushrooms instead, but it was drier, and just didn't have the same flavor punch.)

That is an amazing idea! I was actually thinking of just using oyster juice, but I like your solution! I'll definitely try that! Thanks!