OT: - Hit me with your best Thanksgiving side dishes | Page 2 | The Boneyard

OT: Hit me with your best Thanksgiving side dishes

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August_West said:
If thanksgiving food was so great there would be restaraunts selling the stuff year round. I mean the profit margin on Turkey is astronomical. stuff is, what, 79 cents a lb? But nodody does it, because nobody would order any of that crap on a nice night out, not even the people who pretend to like it on Thanksgiving.
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hartsturkeyfarm.com

Hart's Turkey Farm Restaurant

hartsturkeyfarm.com hartsturkeyfarm.com
 
auror said:
Go on... do you roast it all? Or add the pears/nuts after?
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Pear and sprouts at the same time but separated.. Nuts are coarse ground and are only in for last 5 minutes. Out of the oven the pear is chopped up with spatula and everything gets tossed in the sheet pan with fresh lemon juice. Plate
Ill send a link later.
 
I've been deep frying turkey for the last few years so that's made it palatable. Over the years have also switched from crunchy green beans to green bean casserole...side effect of marrying a southern girl (i still prefer my vegetables quick saute and not soggy).

We just did a "real thanksgiving" with the usual food suspects this past weekend with friends and then will be doing a ham and mac n cheese for actual thanksgiving at my folks since no one in my family likes turkey anyways
 
Deepster said:
hartsturkeyfarm.com

Hart's Turkey Farm Restaurant

hartsturkeyfarm.com hartsturkeyfarm.com
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Holy lolz, What a beat down...... They are getting it out of their backyard. Thats insane! Can you imagine the clientele at that place on a summer day in July? I may go just to document for the yard.

and you stretching for a place in New Hampshire is the exception that proves the rule. That is a fetish shop not a restaraunt. No difference than a nut job paying to be pooped on in Vegas.
 
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I love Thanksgiving turkey, gravy and mashed potatoes. Stuffing too if heavy on sausage and without onions. Nobody likes a dry turkey and there are ways to avoid that. I enjoy smoking them, and the best I've had were deep fried. Turkey is probably the most common lunch meat as well, so I don't buy the idea that nobody likes Turkey. The main issue is that it's too much work.
 
My contribution is making the wild rice ( the good stuff from a Indian reservation in Wisconsin) and the tastiest and moistest banana nut bread around.
 
Dove said:
Quick question...where can I get pimento sticks really fast?
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I have some in my garage at my old house.

How many you need?

30 bucks a stick and Im giving you a deal.


Jerk turkey isnt a bad idea actually. you'd have to part it out first, but it might be worth a shot.

You arent as dumb as deepster says.


also,

Shut up, Dove.
 
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August_West said:
Holy lolz, What a beat down...... They are getting it out of their backyard. Thats insane! Can you imagine the clientele at that place on a summer day in July? I may go just to document for the yard.

and you stretching for a place in New Hampshire is the exception that proves the rule. That is a fetish shop not a restaraunt. No difference than a nut job paying to be pooped on in Vegas.
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For what it's worth, we rented a cottage at Lake Winnepesaukee one year. Hit that lame turkey spot for dinner one night and ended up being so bored the rest of the week that we packed up and left on Thursday night instead of staying through til Saturday.
 
Sauted brussel sprouts with shallots and balsamic. Either grilled sweet potatoes with scallion butter or orange spiced sweet potatoes
 
browndog319 said:
We’re calling a turkey gyro thanksgiving food?
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joke- you.gif
 
Kathy said:
Sauted brussel sprouts with shallots and balsamic. Either grilled sweet potatoes with scallion butter or orange spiced sweet potatoes
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Yes but the the balsamic has to be put on as a reduced glaze OUT of the oven.

Balsamic is a condiment not a cooking solution.

used properly it makes a lot of stuff better including and especially the pancetta / Brussels sprouts deal I mentioned. But I reduce the killer balsamic I buy at liuzzis in north haven/ Hamden like a pro, not a turkey chef.
 
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August_West said:
Yes but the the balsamic has to be put on as a reduced glaze OUT of the oven.

Balsamic is a condiment not a cooking solution.

used properly it makes a lot of stuff better including and especially the pancetta / Brussels sprouts deal I mentioned. But I reduce the killer balsamic I buy at liuzzis in north haven/ Hamden like a pro, not a turkey chef.
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Saute the sprouts and shallots ' then a couple flashes of balsamic and simmer it if till liquid gone.
Also roast them and serve with a mapke-dijon vinaigrette.
 
August_West said:
that doesnt sound horrible, I like Pears and I really like pistachios, but you ever have Brussel sprouts Roasted/tossed with Pancetta?


I mean pork fat > Fruit/nuts
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Things are slowly turning over from the traditional fare. The mashed has been replaced with a cauliflower based side for the white thing on the plate. I'm not allowed to make anything but the sausage and sage stuffing which is really good but no cornbread, no oysters, no nuts but I sneak in some apple or pear in the stuffing and folks seem to like it. I like roasted carrots for the orange thing on the plate but I don't get to vote on the orange thing either. The carrots come around every third or fourth year.
 
A side of Maui again wouldn't be bad either. Great place to spend Thanksgiving - no mandatory turkey.
 
August_West said:
Yes but the the balsamic has to be put on as a reduced glaze OUT of the oven.

Balsamic is a condiment not a cooking solution.

used properly it makes a lot of stuff better including and especially the pancetta / Brussels sprouts deal I mentioned. But I reduce the killer balsamic I buy at liuzzis in north haven/ Hamden like a pro, not a turkey chef.
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North Haven. Killer olive oil, too. Also my go-to for pizzagiana, which I believe they call pizza piena. They also sell nice pre-made beef braciole and pork spedini that you can bring home and cook. I like the ones from A&S in Fairfield better, but Liuzzi's are fine if I don't want to make the trip to A&S.

Now that you've got me on the Italian delis, one couple who comes to the Thanksgiving leftovers pizza party always brings their "leftover" eggplant pizzaiola from Sapori d'Italia in Hamden, and that stuff is the bomb. There is no way what they bring is leftover; they clearly buy extra now just to bring to our party.
 
8893 said:
Ok, there's an interminable week before our next game, and turkey sucks almost as much as hosting in laws; booze, side dishes and catching up with my daughters and friends will be the highlights of the week for me.

As I've mentioned before, we host a post-Thanksgiving leftovers pizza party, so side dishes have increasingly become the focus for us, as well as for the friends who attend our post-Thanksgiving leftovers pizza party, because it's the various sides that really make the leftovers pizzas sing. So I'm looking for some more interesting ideas to throw in the mix this year.

Thanks in advance for your offerings. I'm sure this will go swimmingly.
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93,
Another thing we have on the table that not everyone has is a dish of sautéed mushrooms. goes good with the stuffing and gravy.
 
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