Thanksgiving Food traditions (2 Viewers)

Krodwhodat

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What do your thanksgiving menus typically look like? I do a turkey and a ham, sweet potato casserole(think Ruths Chris) stuffing, corn maque choux and dirty rice. Sometimes Shrimp mirlton.
For dessert we do pecan pie and apple pie.

what about y’all? Pretty traditional or different?
 

buzd

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My mom makes the family recipe lasagna which acts as an appetizer....and it is a large piece.

I order a organic free range turkey, brine it for a couple days, and cook it in a smoker with pecan smoke

Store bought turkeys are filled with salt water and as such can't take on much of the brine. These turkey I order isn't filled like that so it really soaks up the flavor of the brine....makes for an amazingly flavorful and tender bird
“I don’t want one of those store bought birds soaked in salt water so I can soak my bird in salt water. “
 

Paul

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Should I be wearing flip flops too?
I mean, Peppermint Patty from the Peanuts wears them all the time, so why not?

Smoked, stuffed turkey, glazed ham, baked macaroni, all sorts of veggies, oyster dressing, seafood dressing, mirliton dressing, potato salad, seafood gumbo, pecan pie, pumpkin pie, and apple pie.

For the better part of the last decade, I only eat a hearty bowl of gumbo and a slice of pecan pie and I’m good. Sadly but also gratefully, it will just be the 4 of us this year - my wife and kids and me. Thankful that we’re all fine but sad that the house won’t be packed and the annual football game in the backyard is nixed. I always look forward to that. :sad:
 

whodatsaint

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Do you put chicken livers in it? Because if you don't, you're doing it wrong.
This is an interesting comment to me because just yesterday I had a conversation with my wife about her mom’s cornbread dressing, which I make every year because that’s the only kind she wants. The recipe calls for a pound of chicken livers, which I always cut in half because that sounds like a LOT of chicken livers. After many years of making this dish specifically for my wife, yesterday she revealed she never really was that crazy about the chicken livers but didn’t mention it to her mom because she didn’t want to criticize her cooking.

Her mom was from Southeast Texas, along the Gulf Coast near the Louisiana border. Are chicken livers in dressing a Southern thing? I’m from the Midwest, where such exotic things like chicken livers and oysters are, I don’t know, un-Christian or something. They just aren’t done or even known about.
 

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