Answers to Everyday Questions : Alternative Thanksgiving Menu?

Alternative Thanksgiving Menu?

7 Responses to “Alternative Thanksgiving Menu?”

1. fmagellan74 said :
   November 10th, 2010 at 6:00 am

   Do it with a picnic style menu. Ham, baked beans, some potato, etc
2. i420ed said :
   November 10th, 2010 at 6:23 am

   pumpkin tarts, cranberry tarts, sweet pot tarts. all can be dune days ahead, will hold well.
   roasted turkey canapes, turkey sands ( sliced into hor de vours)
   if you need more ideas drop a line I will link you more.
3. libbyami said :
   November 10th, 2010 at 6:36 am

   Artichoke Cornucopias

   1 (14-ounce) can artichoke hearts, drained, quartered
   1/4 cup Grey Poupon Dijon Mustard
   16 Kraft Deli Deluxe Low-Moisture Part-Skim Mozzarella Cheese Slices
   16 slices Oscar Mayer Hard Salami
   Toss artichokes with mustard in medium bowl.
   Wrap 1 cheese slice and 1 salami slice around each artichoke quarter to resemble a cornucopia. Secure with toothpicks.
   Place in airtight container. Refrigerate until ready to serve.
   Makes 16 servings.

   Special Extra:
   Add 2 tablespoons Kraft 100% Grated Parmesan Cheese to the artichoke mixture before using to make cornucopias.
   http://www.cooksrecipes.com/holiday/artichoke_cornucopias_recipe.html

   Autumn Wreath

   Plan to use at least three pounds of block-shaped cheese.
   Cranberry Relish for accompaniment.
   Use a cheese slicer to make even slices (1/8- to 1/4-thick). Using a few seasoned cheeses, like Jalapeño Jack, will give the appearance of changing leaves.
   To make leaves of various sizes, use cheese-leaf cutters (available in cookware and hardware stores).
   In the center of a round cheese board, place a bowl of cranberry relish (available in most grocery stores).
   Place leaves in a ring around the bowl. Repeat layering with remaining leaves. Cover with plastic wrap and store in refrigerator until serving time. Use leftover cheese leaves for snacks, casseroles, pizzas and salads.
   Recipe by Chef Gale Gand.
   http://www.cooksrecipes.com/appetizer/autumn_wreath_recipe.html

   Expect the unexpected with the addition of pumpkin to a traditional layered dip. The more you eat the more you’ll find yourself being drawn back. Good to the last spoonful!

   Layered Monterey Pumpkin Dip

   1 (15-ounce) can LIBBY’S® 100% Pure Pumpkin
   1 (8-ounce) package cream cheese, softened
   2 tablespoons ORTEGA Pickled Jalapeños Sliced, finely chopped, PLUS 3 tablespoons of their juice
   1 cup sour cream
   1 (4-ounce) can ORTEGA® Diced Green Chiles
   1/4 teaspoon garlic salt
   1 medium tomato, seeded and chopped
   1 (2.25-ounce) can sliced ripe olives
   2 green onions, sliced
   1/4 cup finely chopped red onion
   Combine pumpkin, cream cheese and jalapeño juice in medium bowl. Spread into 8-inch square baking dish.
   Combine sour cream, chiles, jalapeños and garlic salt in small bowl. Spread over pumpkin mixture. Top with tomato, olives, green onions and red onion. Cover; refrigerate for 2 hours. Serve with tortilla chips.
   Makes 12 servings.
   http://www.cooksrecipes.com/appetizer/layered_monterey_pumpkin_dip_recipe.html
4. JUST ME TAM said :
   November 10th, 2010 at 7:15 am

   fix or make some of your meals in crock pots. ham potatoes & greenbeans and a little onion works great for a meal and can be made in crock pots.
5. nelliep said :
   November 10th, 2010 at 8:06 am

   Cute idea. Hmmm, I’m thinking turkey “bruschetta”, toased rounds of bread with a piece of turkey, some wholeberry cranberry sauce and maybe some brie. Individual pumpkin and pecan pie tarts. Raw green bean crudite with herb dip topped with roasted almond slivers.
6. Houston Girl said :
   November 10th, 2010 at 8:44 am

   Quiche, baked turkey legs, pumpkin flan, pumpkin soup. I will give you both recipes they are soooo delicious.

   EASY-EASY Pumpkin Flan

   For the caramel

   2/4 Cup of white sugar

   For the flan

   5 eggs

   1/2 teaspoon of vanilla

   1 cup of water

   1 regular size can of pumpkin

   1 cup of water

   1 can of condensed milk

   Melt the sugar and water until caramel is medium brown (stir constantly) Pour caramel in a rounded pan, making sure to cover the sides too.

   for the mix

   Put everything in a blender until the mix is creamy, add mixture to caramelized pan.

   Bake in a dutch oven for 30 minutes at 350. Otherwise just place a container with water in the oven below the pan with the mix .

   When cold, turn the pan upside down to demold the flan.

   Enjoy

   Pumpkin Cream

   2tblspns butter or olive oil
   2-3 leeks, sliced into rounds
   2 cans of pumpkin
   1 bouquet garni (an herb bundle tied with string) including any or all of the following:
   a bay leaf, a sprig of thyme, a sprig of sage, a sprig of parsley, a rosemary stem
   Filtered water (or chicken stock)
   1 cup yogurt, buttermilk, half-and-half, or whole milk (or 3/4 cup cream or crème fraiche)
   Salt and pepper to taste
   Garnish:

   Crème fraiche or yogurt
   Finely minced rosemary, thyme, sage, or parsley leaves (or a combination of these herbs); or a grating of nutmeg, or a grind of black pepper
   Procedure:

   Heat the butter or oil in a medium-sized soup pot. Add the leeks and sauté until soft.
   Add the pumpkin and water (or stock) to cover the vegetables by about 3/4 of an inch. Add the bouquet garni and bring the pot to a boil.
   Reduce heat and simmer until the squash is soft.
   Turn off the heat, remove the bouquet garni.
   Puree the soup with an immersion blender (or in a blender), adding the yogurt or other dairy, and a big pinch of salt and pepper as you blend. Taste the soup and adjust the seasonings.
   Serve in a shallow bowl with a dollop of crème fraiche (or yogurt) and a sprinkling of herbs, nutmeg, or pepper
7. Chrystal H said :
   November 10th, 2010 at 8:56 am

   You could make “stuffin’ muffins”… make stuffing (keep it fairly moist with chicken stock), and fill cupcake tins with heaping mounds of it. Pack it in fairly well so they will keep their shape. Bake them in batches so you can put them out warm.