[brewmichigan]

So, tomorrow is Turkey Day! Anyone have any favorite recipes they'll be cooking up. I just picked up my bird from the local farmer and he's a beauty at 20.75 pounds. I'm going to brine him al-la Alton Brown and deep fry him.

http://www.foodnetwork.com/recipes/alton-brown/deep-fried-turkey-recipe/index.html

I'm also making Altons green bean casserole and mac & cheese with a nice sharp cheddar.

I'm thinking of a cornbread stuffing recipe. Anyone have any good ones they'd like to share?

[phillamb168]

http://www.seriouseats.com/recipes/2007/11/the-silver-palates-corn-breadsausage-stuffing-recipe.html

[jeffy]

Brussels sprouts with bacon and figs.  Here's a video from the N.Y. Times:
http://video.nytimes.com/video/2009/10/23/dining/1247465336798/brussel-sprouts-with-bacon-and-figs.html
Spicy cranberry chutney from a Food Network show:
http://www.foodnetwork.com/recipes/claire-robinson/spicy-cranberry-chutney-recipe/index.html
Also from the Food Network, Giada's mashed potatoes with mozzarella and pancetta.
There was a good recipe/story on making stuffing on NPR this morning (11/24) that I might try out.
Brining my turkey ala Alton Brown right now, except I used homebrewed bock for half the water.
I love Thanksgiving.

[tschmidlin]

It's not an old favorite, tomorrow I'm going to try something new.  I butchered the turkey into pieces, and will be smoking most of it.  One of the breasts I've butterflied, tomorrow I'll be stuffing it with sage sausage dressing, rolling it up, wrapping it in a bacon weave, and smoking until it's done.  If it tastes as good as it sounds I'll be a happy camper.

[punatic]

My wife and I often cook from Chef Emeril Lagasse's cook books.  The Oyster Stuffing and Sage Reduction Sauce recipe is one we found in his New New Orleans Cooking cook book that we fell in love with.  Without a doubt, it is our favorite Thanksgiving dish. Drizzle or drown the stuffing in the sage reduction!!!

Thank you Chef M!

Chef Emeril’s Oyster Stuffing with Sage Reduction Sauce

Oyster Stuffing

1 tbs  Creole seasoning
3 tbs chopped fresh sage - in all
2 tbs olive oil
1/2  cup chopped andouille sausage (casings removed)
1/2  cup chopped onions
1/4  cup chopped celery
1/4  cup chopped green bell pepper
2 tbs minced garlic
1/4  cup chopped fresh parsley
1 tsp Worcestershire sauce
1/2 tsp hot pepper sauce
 1/2 tsp salt
3 turns fresh ground black pepper
1/2  cup chicken stock
3 cups diced day old bread
1- 1/2 cups freshly shucked oysters with their liquor
1/4  cup chopped green onion

1)  Heat 2 tablespoons of oil in a large skillet over high heat.  Add andouille, onions, celery, and bell peppers and stir-fry for 1 minute.
2)   Stir in Worcestershire sauce, hot sauce, salt, pepper, 1 tablespoon Creole seasoning and simmer for  2 minutes.  Add the stock and fold in the bread cubes and oysters and cook  for 1 minute,  Fold in green onions, cook for 2 minutes, and remove from heat.
Makes about 3-1/2 cups of stuffing.  
Cook stuffing in the bird or in an oven pan as you would with your traditional turkey stuffing.

Sage Reduction Sauce (Da Creole Heavenly Magic!)

3 tbs chopped fresh sage
3 tbs minced shallots
2 tbs minced garlic
1 tsp salt
4 turns freshly ground pepper
1 cup port wine
3 cups chicken stock
1tbs cornstarch
2 tbs water

1) Combine sage, shallots, garlic, salt, pepper and port in a nonreactive saucepan over high heat.  Bring to boil, lower the heat, and simmer for 5 minutes.
2)  Add stock, bring to boil, and cook for 15 minutes.
3) Meanwhile, combine cornstarch with the water.  Stir the mixture into the sauce, simmer for 2 minutes, and remove from the heat.  Serve immediately, or store in an airtight container for up to 2 days.   Reheat in a saucepan over low heat.

Creole Seasoning

2-1/2 tbs paprika
2 tbs salt
3 tbs garlic powder
1 tbs fresh ground black pepper
1 tbs onion powder
1 tbs cayenne pepper
1 tbs dried leaf oregano
1 tbs dried leaf thyme

Combine all ingredients thoroughly and store in an airtight container.  

[capozzoli]

Gone out to light the fire under the Argentinian grill now, gonna get a nice hot bead of coals before I lay Tom on there.

Meat, salt, fire.

[tumarkin]

Tried a new recipe for cranberry sauce with port & tangerines that came out
spectacular. The canned, jellied crap is my pet peeve with this holiday.

Cranberry Sauce with Port & Tangerines
1 (12-ounce) bag fresh or frozen cranberries
3/4 cup sugar
1/2 cup ruby Port
3 (3- by 1/2-inch) strips tangerine zest
1/3 cup tangerine juice (from about 2 tangerines)

Bring cranberries, sugar, Port, and zest to a simmer in a small heavy
saucepan over medium heat, stirring until sugar has dissolved. Simmer,
uncovered, stirring occasionally, until cranberries burst, about 12 minutes.
Remove from heat and stir in juice. Cool completely.

Planned on doing a double batch with 2 bags of berries, but ended up
deciding to shake it up since I wasn't sure how the port would work
(great!!!). So I did a 2nd batch the same way but substituting honey for the
sugar, cognac/orange liquor for the port, and adding about a shot of Espolon
tequila.

[gordonstrong]

That sauce sounds good.  Just for yucks, if you have any left, take a bit and stir in some fresh cracked black pepper and see if it's an improvement.  I often like the hot spicy counterpoint to something sweet.  Chutney-like thinking, I guess.

[punatic]

I often like the hot spicy counterpoint to something sweet.

I'm with you there.  I really enjoy eating kimchi with fresh pineapple on the side.  Yum!