Thanksgiving preparation thread

[Duchess]

Even I can do better than a TV dinner.    

[sally]

Crap..................now I have to bring my present back.

Yeah, you probably wont be remembered as the greatest grandpa ever if your kids invite you for Christmas dinner and you bring a 50 lb burlap sack of rice and call it a "family gift". You can imagine how excited his five grandkids were.

[Maggot]

If I was going to a wedding I may have made some stylish bags for the congregation. The rice would eventually feed the homeless squirrels and birds and everyone would thank me with a case of beer or something...............But then I would wake up.

[Maggot]

Even I can do better than a TV dinner.    

You could always put some pretty toothpicks on the turkey to hold up the skin.

[MirahM]

I was going to order from my food delievery place BUT THEY SOLD OUT EARLY! So I have put together a list and will go to the fucking store and make myself a nice meal for T-Day and I will have leftovers.
It sucks and I hate it! I want to be with my family.

[Duchess]

Even I can do better than a TV dinner.    

You could always put some pretty toothpicks on the turkey to hold up the skin.

That really was horrifying to see the ham looking like gangrene. Enough time has passed that I can laugh about it now.

[cannongal]

I'm doing the same thing I do every year,  20 pound Turkey with all the trimmings.   Prep starts tomorrow with cleaning out both fridges.   We've decided this year,  Thanksgiving can last all weekend long,  yay leftovers!

[MirahM]

I love thanksgiving leftovers.

[cannongal]

Hubs just told me that he wants deviled eggs, and bacon wrapped scallops for appetizers on Thanksgiving.   I'm like,  nobody's going to be here to eat them.    We've got family that are going to pop in and out all weekend,  but nobody will be here until later Thursday afternoon.   I hate making deviled eggs.

[MirahM]

OMG I made them for the first time last year and was just amazed at how often and effortlessly my mom made them all the time.

[cannongal]

OMG I made them for the first time last year and was just amazed at how often and effortlessly my mom made them all the time.

  no shit,  huh?  They are such a pia to make.   At this point,  I'd probably pay a caterer to make them.

[Duchess]

Uh oh. What are you guys putting in your deviled eggs that makes them a pain in the ass to make? I ask because I thought they were pretty basic and easy.

[cannongal]

Uh oh. What are you guys putting in your deviled eggs that makes them a pain in the ass to make? I ask because I thought they were pretty basic and easy.

It's not the 'putting in' part,  it's the peeling,  and scooping part.  Have you ever peeled a dozen hard boiled eggs?

[Duchess]

Yes, I have. Cold water bath immediately, knock it gently on the counter & roll, and that puppy peels right off.

[MirahM]

I did it wrong!

[Maggot]

I remember once doing hard boiled eggs and they just didn't want to peel, I ended up eating them shells and all. I was pissed.

[MirahM]

I am making this right now

Hasselback Butternut Squash

https://www.purplecarrot.com/plant-based...n-dukkah-2

1 butternut squash
¹⁄₄ cup turbinado sugar
2 Tbsp apple cider vinegar
¹⁄₄ oz fresh rosemary
2 Tbsp dukkah spice
¹⁄₂ cup pecans
1 tbsp vegetable oil*
Salt and pepper*
*Not included
For full ingredient list, see Nutrition
Allergens: tree nut (pecans)
Nutrition
INSTRUCTIONS
1 Prepare the squash
Preheat the oven to 425°F. Using a peeler, remove skin and white flesh below (you should reach the deep orange flesh). Halve squash lengthwise and scoop out seeds with a large spoon. Place on a baking sheet and rub with 1 tbsp vegetable oil and sprinkle with salt and pepper. Arrange the halves, cut side down, on a parchment-lined baking sheet and roast until barely tender, about 15 to 18 minutes.

2 Make the glaze
Place a small saucepan over medium heat and combine the turbinado sugar, apple cider vinegar, and a pinch of salt. Whisk to dissolve, then bring to a simmer and cook until slightly thickened, about 3 to 5 minutes. Remove from heat and set aside to cool.

3 Make the rosemary pecan dukkah
Roughly chop the pecans. Pick the rosemary leaves, discard the stems, then finely chop half the leaves. Add the chopped pecans, chopped rosemary, and dukkah spice to a medium bowl and toss the rosemary pecan dukkah to combine.

4 Slice the squash
Remove the squash from the oven and transfer to a cutting board. Using a sharp knife, score the squash crosswise, without cutting all the way through. Return squash to baking sheet and tuck remaining rosemary leaves between a few of the slices. Drizzle half the cider glaze over the squash, then roast in oven until tender, about 15 to 18 minutes.

5 Serve
Drizzle the hasselback butternut squash with the remaining cider glaze, then sprinkle with rosemary pecan dukkah. Serve family style. Enjoy!

[MirahM]

Okay this squash was okay, but not like "WOW SO GOOD!" I substituted the dukkah spice for zatar-because that is what I could find. It had a nice earthy taste to it. If you make this dish make sure you peel into the orange skin. The glaze is tasty with the spices.

[cannongal]

What the hell is turbinado sugar? 

[Duchess]

It's from the first pressing of the sugarcane. It's not as refined as pure white sugar & its color reflects that.