What signature dish are you known for making for your Thanksgiving meal?

[tree3branches]

I'm in charge of the turkey. My family saids eveyone else turkey is dry. I'm to make the mashpotatoes, and pumkinrolls.

Tree

[ajrsmom]

Originally Posted by tree3branches

I'm in charge of the turkey. My family saids eveyone else turkey is dry. I'm to make the mashpotatoes, and pumkinrolls.

Tree

That's what my family says about everyone else's turkey in our family. My turkey is always moist and juicy because I use a turkey bag to bake it in, along with rubbing butter and poultry seasoning all over it and under the skin.

I'm loving all of names of these dishes that are being posted here.

I would love it if everyone would share some recipes here in the Thanksgiving recipe exchange!! I would love to feature a story about this in the weekly forums newsletter!

[LaurieS]

Fantasy Fudge!

[Bilby]

Not for thanks giving but I'm usually the one who brings rice salad and makes the flavoured breads for our big family meal gatherings

[Pag36]

Kathy how do you make your Rice Salad? I love Rice dishes

[Bilby]

Rice salad (serves 4 but multiply as needed)
2 cups cooked rice (half brown and half white is nice remember brown takes longer to cook)
3 rashers of bacon (cooked to crispy and cooled)
1/4 cup cooked frozen peas, cooled
1/4 cup cooked frozen corn niblets, cooled
3 chopped pineapple rings
3 stalks shallots sliced thinly (or finely sliced onion)
Fresh parsley chopped, dry parsley if that is all you have.
Pepper, 3 or 4 grinds and french dressing to taste.
Make sure all ingredients that were cooked are cooled then add all in a bowl and toss.

I then put this in the bowl of choice pop a pineapple ring in the middle and a sprig of parsley in the centre of the ring.

All measurements are relative, if you like more bacon add more, if you like more onion add more, sometimes I put in thin sliced capsicums ( bell peppers).
Sometimes I add a bit of pineapple juice to the french dressing for a different flavour.
I love it served with bbq chicken.

[Pag36]

Kathy thanks and not only does it sound good it sounds like a very pretty dish to take say Church Fellowship which I just might do next month when we have fellowship for our Evangelist on his b'day or close to it which would be either the 15th or 22nd of next month his b'day is 17th. Will print this out thank again

[stekim]

Rutabaga is my signature dish - My mom used to make it for us every year & now I do it - Everyone is so happy when I come in with it - It gets eaten before anything else!!

[Sueanne]

Everyone always loves the turkey cooked this way nice and browned & juicy. The gravy is a must too.
Cut each side of the backbone with poultry shears. Save the bone for soup. Press down on the turkey and flatten it on both sides. Tuck garlic and herbs under the bird and under the wings and legs. Skin side facing up. Rub with oil and salt.

Start at 450* baste with pan juices after 20 min. Lower temperature if browning too fast. A twelve pound turkey is usually cooked in about 90 minutes.

The turkey is more evenly browned and cooks in half the time. The breast stays moist and tender protected by the wings. Always use a thermometer in the thickest part of the thigh. The stock from the bones always makes a great gravy.

Never did this with a large turkey but I am sure it would work. Saves space in the oven for cooking other things at the same time. Could always make two in the same amount of time.
_______
Sueanne

[Pag36]

Stekim I really like Rutabaga how you do fix yours?
I always have at least a 22 pounder as far as Turkey goes. Not sure if I will have Ham also this year or not.