Come on Sue. You know better. You can't make a statement like that ("the best stuffing on the planet") and not share the recipe.

Ann

Yeh, I agree......best stuffing on the planet!! You have to share the recipe after that kind of a statement.

Need the stuffing recipe and also how you are prepping the fried one. We are doing the same - one roasted one fried and I am open to suggestions!

Alexa

My thoughts exactly - you must share the recipe! :)

It sounds like it will be a ton of food!

Yeah, where's the recipe? LOL but what I really want is a list of the sides! Just curious...

Yes, I should have known better :).

I'll list the sides after I speak with sis. I zoned out after around the 6th or 7th dish in our last conversation.

We love this recipe which is my sister's MIL's. I could eat just this and be perfectly happy.

Mrs. C's Stuffing

3 Eggs
1/2 pound bacon, fried crisp, chopped and drained well
1/2 pound mushrooms, cooked and drained
1/2 pound sausage, cooked, drained, and cooled
1 apple, chopped
1 Cup chopped celery
1 Cup chopped onions, scant cup
parsley
1 can chicken broth
1/2 Cup butter
1/2 bag Seasoned stuffing croutons

Cook apple, celery, onions, and parsley until soft.
Drain, cool, and put in bowl with bacon, mushrooms, and sausage.
Put mixture in food processor and mix together.

In large pot, boil chicken broth and butter.
Remove pot from stove and add seasoned bread croutons; then add mushroom mixture.

Add 3 eggs to crouton mixture and mix with a wooden spoon.

Add 1/2 Cup warm water if dry.

Combine bread and sausage mixture together.
Put in baking dish and bake at 350 for 40 minutes covered with foil that has been perforated with holes.

Alexa,

Here are good instructions for frying. Be mindful of the tips and troubleshooting cautions. as they are very important.

I bought the frying oil and extra long thermometer in Lowes today - they had a large supply.

Sue

Here is a link that might be useful: How to fry a turkey

I too look forward to seeing the list of 13 sides - and I thought I was over the top with making both a potato filling and a bread sausage stuffing, LOL.

Mrs. C's stuffing looks wonderful - hey I know Mr. C, LOL, or at least his lemon chicken anyway :)

Question: what kind of sausage? Breakfast, Italian, ?????

Knowing Sue..its probably Italian Sausage!

Yes, that's her husband!

s

Right-O Eileen...Italian, sweet, no fennel.

s

I thought the Italian sausage was her husband!!!! Thank you for the giggle:)

LOL Maggie.

Ok, heres the menu. My sister just rattled this off while running for the train...stand back:

Appys
Sharon's Spanikopita
Antipasto (cheeses, salamies, etc)
Hot Lump Crab Spread
Caponata
Blue Cheese Cocktail Cookies (Beanthere_dunthats recipe)

First course: Celery Root Bisque w/Shittake Mushrooms in Espresso cups

Second course Baby Arugula Salad with Apple-Cider Vinaigrette

Roasted Turkey
Deep-Fried Turkey

Cranberry compote
Mashed Potatoes
Mrs. C's Stuffing
Stuffing #2 (maybe)
Blasted Broccoli with Toasted Pine nuts
Roasted beets
Roasted Sweet Potatoes
Spinach (gratin we think)
Cukes and Sour Cream (our 95 year old guest of honor makes this and it is fantastic)
Ciopollini Onions with Balsamic Glaze
Zucchini/Walnut and Cranberry breads with Honey butter

Dessert is home-made pies and goodies.

Groan,
Sue

Credit where credit is due, that's LindaC's blue cheese cookies. I am simply the messanger (and eater of many of them.) :)

Best stuffing on the planet -- I'm having flashbacks to the year when we ended up with six or seven differnet dressings because everyone insisted theirs was the best!

Thansk Sue - I was really hoping you would post whatever you are injecting into your turkey. I have done the actualy deep frying before so that isn't and issue. Thanks anyway though - can never be too careful!

Alexa

Thanks for the clarification BTDT. looks like a winner LindaC.

Alexa,
We don't inject anything into the turkey. I probably should suggest that but I'm afraid we'll end up with another turkey :)

Sue

'Blasted broccoli'? splain me, Lucy! (I love broccoli)

Sounds great! Happy Thanksgiving!

Sounds good to me!

As everyone thinks the cukes and sour cream are wonderful, may I suggest you get the recipe, as the guest who makes it is 95? That way, you can enjoy it and remember that person, when he/she is no longer able to join you.

Wishing all the blessings of Thanksgiving.

Tami

Jessy,

Blasted refers to a method of cooking the broccoli at high heat. Tossed with oil, 500 degrees for 5 minutes in a jelly-roll pan.

Tami...yes. Since she now lives with her grandaughter, we've got all her secrets!!!

Happy Thanksgiving!
Sue

i'm saving this thread! blasted broccoli - love it!

I'm full just reading that menu. Now I'm too stuffed to eat! (I'll somehow force myself a to grab a small plate!)

Duane

Will you please tell me how to do the ciopollini onions with balsamic glaze? I've grown these onions two years in a row and never have learned a good "special" recipe for them.

Your menu sounds scrumptious.

Thanks!
Ann

Prairie Love

This is the recipe I made a few years ago at Christmas and it was awesome....

Braised Onions with Orange and Balsamic Vinegar Bon Appétit : September 1996

by Mark Bliss
Restaurant Biga; Austin, Texas

At Restaurant Biga in San Antonio, owner-chef Bruce Auden's co-chef, Mark Bliss, created this lovely side dish. He pairs it with roast pork, chicken or lamb. Cipolline onions are small, sweet Mediterranean onions; they are available at some supermarkets.

Yield: 6 side-dish servings

2 pounds cipolline onions or boiling onions

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
6 tablespoons orange juice
6 tablespoons balsamic vinegar
2 tablespoons water

Bring large pot of water to boil. Add onions and cook 2 minutes. Drain and cool. Peel onions and cut off root ends.

Melt butter with oil in large nonstick skillet over medium heat. Add onions; sauté until brown and tender, about 10 minutes. Add orange juice, vinegar and 2 tablespoons water to skillet. Reduce heat to medium-low. Simmer until liquid is reduced to glaze, about 4 minutes. Season with salt and pepper.

Thank you, caliloo, I'm going to try this tomorrow.

Ann

You are welcome Ann!

Sue - the injection was a HUGE success on the fried turkey. It was really bland the first time I made it even though I had dry marinated it. This time is was very flavorful and moist and tasty. Here is the marinade mix I shot into the bird. BTW, I pulled the skin aside and injected into the flesh of the breast, thighs and drums without puncturing the skin itself. I think that may have contributed to the flavor staying in the meat too.

Cajun Injection Marinade

This is the classic solution injected into the meat of turkeys which are fried Cajun style. By getting the flavors inside the meat you won't have to worry about the hot oil washing them off. Make sure you distribute the injection evenly so you don't get large pockets of the mixture.
Prep Time: 15 minutes
Ingredients:
 1 cup lemon juice
 1/2 cup liquid crab boil
 1/2 cup olive oil
 1/2 cup butter
 2 tablespoons onion powder
 2 tablespoons garlic powder
 2 tablespoons Cajun seasoning
 1 teaspoon Tabasco
 1 teaspoon cayenne pepper
Preparation:
Combine all ingredients in a saucepan. Heat until butter is melted. Stir and continue heating until sauce is very liquefied. Inject while still hot enough to stay liquid.