Help! It's my first thanksgiving in the USA and I have no idea
whatsoever about what's required. I'd hoped that we'd be invited to a
'proper' thanksgiving someplace else but none of his family came up to
bat, so I have to do it for us. We bought a 4-1/2 pound fresh turkey
breast (the smallest they had in the store), some potatoes and a sweet
potato to roast. What else do we need? In Australia turkey is a
christmas dish, but I've never been the one to do the cooking - my
uncle or my mother has! How do I roast the beast without ruining it?

What else do I need to buy at the market tonight to make this a
'proper' thanksgiving dinner?

BTW, there are only two of us, so we don't want to overload... we'll
be eating turkey for at least a week as it is!

Karen AKA KajiKit wrote:
> Help! It's my first thanksgiving in the USA and I have no idea
> whatsoever about what's required. I'd hoped that we'd be invited to a
> 'proper' thanksgiving someplace else but none of his family came up to
> bat, so I have to do it for us. We bought a 4-1/2 pound fresh turkey
> breast (the smallest they had in the store), some potatoes and a sweet
> potato to roast. What else do we need? In Australia turkey is a
> christmas dish, but I've never been the one to do the cooking - my
> uncle or my mother has! How do I roast the beast without ruining it?
>
> What else do I need to buy at the market tonight to make this a
> 'proper' thanksgiving dinner?
>
> BTW, there are only two of us, so we don't want to overload... we'll
> be eating turkey for at least a week as it is!
>


You need a can of cranberry sauce; best served on a nice dish in the
traditional cylinder shape that looks remarkably like a can.

You also need some kind of pie for dessert.

The main thing with the turkey breast is to not overcook it. It will be
moistest if you cook in a covered roaster -- I'm not sure of the right
final temperature, but someone will chime in with that; I'd just guess
165 degrees F.

Bob

Karen AKA KajiKit wrote:
> Help! It's my first thanksgiving in the USA and I have no idea
> whatsoever about what's required. I'd hoped that we'd be invited to a
> 'proper' thanksgiving someplace else but none of his family came up to
> bat, so I have to do it for us. We bought a 4-1/2 pound fresh turkey
> breast (the smallest they had in the store), some potatoes and a sweet
> potato to roast. What else do we need? In Australia turkey is a
> christmas dish, but I've never been the one to do the cooking - my
> uncle or my mother has! How do I roast the beast without ruining it?
>
> What else do I need to buy at the market tonight to make this a
> 'proper' thanksgiving dinner?
>
> BTW, there are only two of us, so we don't want to overload... we'll
> be eating turkey for at least a week as it is!
>


You need a can of cranberry sauce; best served on a nice dish in the
traditional cylinder shape that looks remarkably like a can.

You also need some kind of pie for dessert.

The main thing with the turkey breast is to not overcook it. It will be
moistest if you cook in a covered roaster -- I'm not sure of the right
final temperature, but someone will chime in with that; I'd just guess
165 degrees F.

Bob

Karen AKA KajiKit wrote:
>
> Help! It's my first thanksgiving in the USA and I have no idea
> whatsoever about what's required. I'd hoped that we'd be invited to a
> 'proper' thanksgiving someplace else but none of his family came up to
> bat, so I have to do it for us. We bought a 4-1/2 pound fresh turkey
> breast (the smallest they had in the store), some potatoes and a sweet
> potato to roast. What else do we need? In Australia turkey is a
> christmas dish, but I've never been the one to do the cooking - my
> uncle or my mother has! How do I roast the beast without ruining it?
>
> What else do I need to buy at the market tonight to make this a
> 'proper' thanksgiving dinner?

That is the cutest story I've heard in a long time. Okay, it's hard
to envision Thanksgiving without cranberry sauce, some nice green
vegetable, pumpkin pie, and *most* important ... STUFFING.
Okay, in your case, dressing. Me, I'm having sausage stuffing, but
there are so many recipes for stuffing, and I don't know what you
like, it's your decision.

I hope someone will help you with cooking the turkey breast, I won't
as I've never made one. Whatever you do, don't dry it out, and I
forgot, you need gravy!

Good luck! nancy

Karen AKA KajiKit wrote:
>
> Help! It's my first thanksgiving in the USA and I have no idea
> whatsoever about what's required. I'd hoped that we'd be invited to a
> 'proper' thanksgiving someplace else but none of his family came up to
> bat, so I have to do it for us. We bought a 4-1/2 pound fresh turkey
> breast (the smallest they had in the store), some potatoes and a sweet
> potato to roast. What else do we need? In Australia turkey is a
> christmas dish, but I've never been the one to do the cooking - my
> uncle or my mother has! How do I roast the beast without ruining it?
>
> What else do I need to buy at the market tonight to make this a
> 'proper' thanksgiving dinner?

That is the cutest story I've heard in a long time. Okay, it's hard
to envision Thanksgiving without cranberry sauce, some nice green
vegetable, pumpkin pie, and *most* important ... STUFFING.
Okay, in your case, dressing. Me, I'm having sausage stuffing, but
there are so many recipes for stuffing, and I don't know what you
like, it's your decision.

I hope someone will help you with cooking the turkey breast, I won't
as I've never made one. Whatever you do, don't dry it out, and I
forgot, you need gravy!

Good luck! nancy

zxcvbob > wrote in :

> Karen AKA KajiKit wrote:
>> Help! It's my first thanksgiving in the USA and I have no idea
>> whatsoever about what's required. I'd hoped that we'd be invited to a
>> 'proper' thanksgiving someplace else but none of his family came up to
>> bat, so I have to do it for us. We bought a 4-1/2 pound fresh turkey
>> breast (the smallest they had in the store), some potatoes and a sweet
>> potato to roast. What else do we need? In Australia turkey is a
>> christmas dish, but I've never been the one to do the cooking - my
>> uncle or my mother has! How do I roast the beast without ruining it?
>>
>> What else do I need to buy at the market tonight to make this a
>> 'proper' thanksgiving dinner?
>>
>> BTW, there are only two of us, so we don't want to overload... we'll
>> be eating turkey for at least a week as it is!
>>
>
>
> You need a can of cranberry sauce; best served on a nice dish in the
> traditional cylinder shape that looks remarkably like a can.
>
> You also need some kind of pie for dessert.
>
> The main thing with the turkey breast is to not overcook it. It will be
> moistest if you cook in a covered roaster -- I'm not sure of the right
> final temperature, but someone will chime in with that; I'd just guess
> 165 degrees F.

To make cooking that turkey breast easier and help insure that it is moist,
you might consider getting some Reynolds Oven Bags. Complete instructions
for cooking are in the box the bags come in.

You should probably consider having a green vegetable along with those
potatoes. Perhaps Brussels sprouts, green beans, or asparagus. Any simple
preparation will be fine.

In addition to all that, many people also include some kind of corn dish.

I'm also cooking for only two this year, but we're still having many
dishes. Just much smaller quantities.

Good luck, and Happy Thanksgiving!


--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

zxcvbob > wrote in :

> Karen AKA KajiKit wrote:
>> Help! It's my first thanksgiving in the USA and I have no idea
>> whatsoever about what's required. I'd hoped that we'd be invited to a
>> 'proper' thanksgiving someplace else but none of his family came up to
>> bat, so I have to do it for us. We bought a 4-1/2 pound fresh turkey
>> breast (the smallest they had in the store), some potatoes and a sweet
>> potato to roast. What else do we need? In Australia turkey is a
>> christmas dish, but I've never been the one to do the cooking - my
>> uncle or my mother has! How do I roast the beast without ruining it?
>>
>> What else do I need to buy at the market tonight to make this a
>> 'proper' thanksgiving dinner?
>>
>> BTW, there are only two of us, so we don't want to overload... we'll
>> be eating turkey for at least a week as it is!
>>
>
>
> You need a can of cranberry sauce; best served on a nice dish in the
> traditional cylinder shape that looks remarkably like a can.
>
> You also need some kind of pie for dessert.
>
> The main thing with the turkey breast is to not overcook it. It will be
> moistest if you cook in a covered roaster -- I'm not sure of the right
> final temperature, but someone will chime in with that; I'd just guess
> 165 degrees F.

To make cooking that turkey breast easier and help insure that it is moist,
you might consider getting some Reynolds Oven Bags. Complete instructions
for cooking are in the box the bags come in.

You should probably consider having a green vegetable along with those
potatoes. Perhaps Brussels sprouts, green beans, or asparagus. Any simple
preparation will be fine.

In addition to all that, many people also include some kind of corn dish.

I'm also cooking for only two this year, but we're still having many
dishes. Just much smaller quantities.

Good luck, and Happy Thanksgiving!


--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Nancy Young wrote:

> Karen AKA KajiKit wrote:
>
>>Help! It's my first thanksgiving in the USA and I have no idea
>>whatsoever about what's required. I'd hoped that we'd be invited to a
>>'proper' thanksgiving someplace else but none of his family came up to
>>bat, so I have to do it for us. We bought a 4-1/2 pound fresh turkey
>>breast (the smallest they had in the store), some potatoes and a sweet
>>potato to roast. What else do we need? In Australia turkey is a
>>christmas dish, but I've never been the one to do the cooking - my
>>uncle or my mother has! How do I roast the beast without ruining it?
>>
>>What else do I need to buy at the market tonight to make this a
>>'proper' thanksgiving dinner?
>
>
> That is the cutest story I've heard in a long time. Okay, it's hard
> to envision Thanksgiving without cranberry sauce, some nice green
> vegetable, pumpkin pie, and *most* important ... STUFFING.
> Okay, in your case, dressing. Me, I'm having sausage stuffing, but
> there are so many recipes for stuffing, and I don't know what you
> like, it's your decision.
>
> I hope someone will help you with cooking the turkey breast, I won't
> as I've never made one. Whatever you do, don't dry it out, and I
> forgot, you need gravy!
>
> Good luck! nancy

I usually do a whole stuffed bird but for a breast I'd probably
preheat the oven to 350dF. Then create a pocket with my fingers
between the skin and breast and rub some sage and savory flavored
butter in the pocket. Pat the outside dry with paper towels. Season
the outside with salt, pepper, and a little more sage and savory.
Place it on a rack in a shallow roasting pan and bake it uncovered for
around 2.5-3 hours until it reads between 165-170 dF with an instant
read thermometer in the thick portion of the breast. Then let it rest
outside the oven for 10-15 minutes. Make sure that as with most things
that you slice it against the grain.

There are a multitude of things served as side dishes but for me
mashed potatoes and gravy are necessities. As I said, I stuff the bird
we have that as well. Nancy likes rutabaga (sp?) <blech> but I make it
'cause she and her family like it. Usually have creamed pearl onions,
corn, and fresh cranberry sauce. That canned stuff is nasty as far as
I'm concerned but YMMV.

For dessert we usually have pumpkin pie with fresh whipped cream.
Nancy's Mother brings a mincemeat pie <again, BLECH>. I use the excuse
that I don't know how to make it. Truth be known, I don't care how to
make it and have even less desire to eat the stuff! ;-)

A lot of people have this green bean casserole with Cambells Cream of
Mushroom soup and Frenchs dried onion rings on top and baked in the
oven but we don't.

Bottom line, there's really no firm rules. Have what you like. The
whole idea is to share a nice meal with family, friends, or preferably
both.

Good luck and above all else have a great day.


--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

Nancy Young wrote:

> Karen AKA KajiKit wrote:
>
>>Help! It's my first thanksgiving in the USA and I have no idea
>>whatsoever about what's required. I'd hoped that we'd be invited to a
>>'proper' thanksgiving someplace else but none of his family came up to
>>bat, so I have to do it for us. We bought a 4-1/2 pound fresh turkey
>>breast (the smallest they had in the store), some potatoes and a sweet
>>potato to roast. What else do we need? In Australia turkey is a
>>christmas dish, but I've never been the one to do the cooking - my
>>uncle or my mother has! How do I roast the beast without ruining it?
>>
>>What else do I need to buy at the market tonight to make this a
>>'proper' thanksgiving dinner?
>
>
> That is the cutest story I've heard in a long time. Okay, it's hard
> to envision Thanksgiving without cranberry sauce, some nice green
> vegetable, pumpkin pie, and *most* important ... STUFFING.
> Okay, in your case, dressing. Me, I'm having sausage stuffing, but
> there are so many recipes for stuffing, and I don't know what you
> like, it's your decision.
>
> I hope someone will help you with cooking the turkey breast, I won't
> as I've never made one. Whatever you do, don't dry it out, and I
> forgot, you need gravy!
>
> Good luck! nancy

I usually do a whole stuffed bird but for a breast I'd probably
preheat the oven to 350dF. Then create a pocket with my fingers
between the skin and breast and rub some sage and savory flavored
butter in the pocket. Pat the outside dry with paper towels. Season
the outside with salt, pepper, and a little more sage and savory.
Place it on a rack in a shallow roasting pan and bake it uncovered for
around 2.5-3 hours until it reads between 165-170 dF with an instant
read thermometer in the thick portion of the breast. Then let it rest
outside the oven for 10-15 minutes. Make sure that as with most things
that you slice it against the grain.

There are a multitude of things served as side dishes but for me
mashed potatoes and gravy are necessities. As I said, I stuff the bird
we have that as well. Nancy likes rutabaga (sp?) <blech> but I make it
'cause she and her family like it. Usually have creamed pearl onions,
corn, and fresh cranberry sauce. That canned stuff is nasty as far as
I'm concerned but YMMV.

For dessert we usually have pumpkin pie with fresh whipped cream.
Nancy's Mother brings a mincemeat pie <again, BLECH>. I use the excuse
that I don't know how to make it. Truth be known, I don't care how to
make it and have even less desire to eat the stuff! ;-)

A lot of people have this green bean casserole with Cambells Cream of
Mushroom soup and Frenchs dried onion rings on top and baked in the
oven but we don't.

Bottom line, there's really no firm rules. Have what you like. The
whole idea is to share a nice meal with family, friends, or preferably
both.

Good luck and above all else have a great day.


--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

Karen AKA KajiKit > wrote in
:

> Help! It's my first thanksgiving in the USA and I have no idea
> whatsoever about what's required.

Move to Canada where Thanksgiving was over six weeks ago :-)

--

"It is easier for a rich man to enter heaven seated
comfortably on the back of a camel, than it is for
a poor man to pass through the eye of a needle."

Supply Side Jesus

Karen AKA KajiKit > wrote in
:

> Help! It's my first thanksgiving in the USA and I have no idea
> whatsoever about what's required.

Move to Canada where Thanksgiving was over six weeks ago :-)

--

"It is easier for a rich man to enter heaven seated
comfortably on the back of a camel, than it is for
a poor man to pass through the eye of a needle."

Supply Side Jesus

Karen AKA KajiKit wrote:

> Help! It's my first thanksgiving in the USA and I have no idea
> whatsoever about what's required. I'd hoped that we'd be invited to a
> 'proper' thanksgiving someplace else but none of his family came up to
> bat, so I have to do it for us. We bought a 4-1/2 pound fresh turkey
> breast (the smallest they had in the store), some potatoes and a sweet
> potato to roast. What else do we need? In Australia turkey is a
> christmas dish, but I've never been the one to do the cooking - my
> uncle or my mother has! How do I roast the beast without ruining it?
>
> What else do I need to buy at the market tonight to make this a
> 'proper' thanksgiving dinner?
>
> BTW, there are only two of us, so we don't want to overload... we'll
> be eating turkey for at least a week as it is!

It's not a turkey dinner unless there is stuffing. So you are going to
need to cube some stale bread, fry up some chopped onion and celery, throw
in salt and pepper and herbs to taste. I use rosemary, thyme, parsley and
sage. Cram in into the cavity. Using just a breast and only having a
small bird it's going to be difficult to get enough good drippings for a
proper gravy, so you might need some of that bottled stuff. It might make
some purists gag but it's better than no gravy at all. Mashed potatoes
are the spud dish of choice. They make a better vehicle for the gravy.

To roast the bird, stick it in a baking pan. I prefer to use a rack. Rub
the bird with some oil or melted butter and give it a generous sprinkling
of salt and pepper and cook it at 325 F roughly a half hour per pound.
The skin should turn a deep brown. If you have a thermometer and know how
to use it you can check for the proper temperature. I usually yank on a
leg to see if it is ready to come apart easily. The turkey should sit
(tented in foil) for 20-30 minutes to set up while you finish the veggies.

To make gravy, pour off as much fat as possible, add some broth and or
wine to help deglaze the pan and dissolve those little dark bits that will
colour the gravy and enhance the flavour. Sprinkle with a bit of flour (or
add a mixture of flour and cold water) and stir to prevent it from getting
lumpy.

Happy Thanksgiving.

Karen AKA KajiKit wrote:

> Help! It's my first thanksgiving in the USA and I have no idea
> whatsoever about what's required. I'd hoped that we'd be invited to a
> 'proper' thanksgiving someplace else but none of his family came up to
> bat, so I have to do it for us. We bought a 4-1/2 pound fresh turkey
> breast (the smallest they had in the store), some potatoes and a sweet
> potato to roast. What else do we need? In Australia turkey is a
> christmas dish, but I've never been the one to do the cooking - my
> uncle or my mother has! How do I roast the beast without ruining it?
>
> What else do I need to buy at the market tonight to make this a
> 'proper' thanksgiving dinner?
>
> BTW, there are only two of us, so we don't want to overload... we'll
> be eating turkey for at least a week as it is!

It's not a turkey dinner unless there is stuffing. So you are going to
need to cube some stale bread, fry up some chopped onion and celery, throw
in salt and pepper and herbs to taste. I use rosemary, thyme, parsley and
sage. Cram in into the cavity. Using just a breast and only having a
small bird it's going to be difficult to get enough good drippings for a
proper gravy, so you might need some of that bottled stuff. It might make
some purists gag but it's better than no gravy at all. Mashed potatoes
are the spud dish of choice. They make a better vehicle for the gravy.

To roast the bird, stick it in a baking pan. I prefer to use a rack. Rub
the bird with some oil or melted butter and give it a generous sprinkling
of salt and pepper and cook it at 325 F roughly a half hour per pound.
The skin should turn a deep brown. If you have a thermometer and know how
to use it you can check for the proper temperature. I usually yank on a
leg to see if it is ready to come apart easily. The turkey should sit
(tented in foil) for 20-30 minutes to set up while you finish the veggies.

To make gravy, pour off as much fat as possible, add some broth and or
wine to help deglaze the pan and dissolve those little dark bits that will
colour the gravy and enhance the flavour. Sprinkle with a bit of flour (or
add a mixture of flour and cold water) and stir to prevent it from getting
lumpy.

Happy Thanksgiving.

Michel Boucher wrote:

> Move to Canada where Thanksgiving was over six weeks ago :-)
>

It gives us a longer gap between being force fed turkey :-)

Michel Boucher wrote:

> Move to Canada where Thanksgiving was over six weeks ago :-)
>

It gives us a longer gap between being force fed turkey :-)

On Wed, 24 Nov 2004 13:01:36 -0500, Karen AKA KajiKit wrote:

> BTW, there are only two of us, so we don't want to overload...

This is Thanksgiving - you're supposed to overload! <g>

When all is said and done, you should be awed by the amount of food you
cooked and embarrassed by the amount of food you ate.

You'll know you've done it right when you're sprawled in a living-room
chair fighting off a tryptophanic coma and wondering if you'll be able to
roll yourself to bed.

--

-Jeff B. (been there, done that, ate the tee-shirt)
yeff at erols dot com

On Wed, 24 Nov 2004 13:01:36 -0500, Karen AKA KajiKit wrote:

> BTW, there are only two of us, so we don't want to overload...

This is Thanksgiving - you're supposed to overload! <g>

When all is said and done, you should be awed by the amount of food you
cooked and embarrassed by the amount of food you ate.

You'll know you've done it right when you're sprawled in a living-room
chair fighting off a tryptophanic coma and wondering if you'll be able to
roll yourself to bed.

--

-Jeff B. (been there, done that, ate the tee-shirt)
yeff at erols dot com

"Karen AKA KajiKit" > wrote in message
...
> Help! It's my first thanksgiving in the USA and I have no idea
> whatsoever about what's required. I'd hoped that we'd be invited to a
> 'proper' thanksgiving someplace else but none of his family came up to
> bat, so I have to do it for us. We bought a 4-1/2 pound fresh turkey
> breast (the smallest they had in the store), some potatoes and a sweet
> potato to roast. What else do we need? In Australia turkey is a
> christmas dish, but I've never been the one to do the cooking - my
> uncle or my mother has! How do I roast the beast without ruining it?
>
> What else do I need to buy at the market tonight to make this a
> 'proper' thanksgiving dinner?
>
> BTW, there are only two of us, so we don't want to overload... we'll
> be eating turkey for at least a week as it is!

This is traditional, but feel free to make your own traditions:

Turkey
Stuffing/dressing. We mix sausage, celery and onion with Pepperidge Farm
dressing (not the cubes). This year, we're making half sausage dressing and
half with oysters (sorry, Ariane!).
Mashed potatoes
Gravy
Green beans or some green vegetable (sorry, I can't go that yucky green bean
casserole)
Cranberry sauce (if you get canned, get the "whole cranberry" variety)
Pumpkin pie with whipped cream (or with vanilla icecream for our grandkids).
If you haven't baked one already, then get a frozen one or a fresh store
one.
Cider if you want, or wine

Enjoy - Happy Thanksgiving!
Dora

"Karen AKA KajiKit" > wrote in message
...
> Help! It's my first thanksgiving in the USA and I have no idea
> whatsoever about what's required. I'd hoped that we'd be invited to a
> 'proper' thanksgiving someplace else but none of his family came up to
> bat, so I have to do it for us. We bought a 4-1/2 pound fresh turkey
> breast (the smallest they had in the store), some potatoes and a sweet
> potato to roast. What else do we need? In Australia turkey is a
> christmas dish, but I've never been the one to do the cooking - my
> uncle or my mother has! How do I roast the beast without ruining it?
>
> What else do I need to buy at the market tonight to make this a
> 'proper' thanksgiving dinner?
>
> BTW, there are only two of us, so we don't want to overload... we'll
> be eating turkey for at least a week as it is!

This is traditional, but feel free to make your own traditions:

Turkey
Stuffing/dressing. We mix sausage, celery and onion with Pepperidge Farm
dressing (not the cubes). This year, we're making half sausage dressing and
half with oysters (sorry, Ariane!).
Mashed potatoes
Gravy
Green beans or some green vegetable (sorry, I can't go that yucky green bean
casserole)
Cranberry sauce (if you get canned, get the "whole cranberry" variety)
Pumpkin pie with whipped cream (or with vanilla icecream for our grandkids).
If you haven't baked one already, then get a frozen one or a fresh store
one.
Cider if you want, or wine

Enjoy - Happy Thanksgiving!
Dora

Karen AKA KajiKit wrote:
> Help! It's my first thanksgiving in the USA and I have no idea
> whatsoever about what's required. I'd hoped that we'd be invited to a
> 'proper' thanksgiving someplace else but none of his family came up to
> bat, so I have to do it for us. We bought a 4-1/2 pound fresh turkey
> breast (the smallest they had in the store), some potatoes and a sweet
> potato to roast. What else do we need?

Some kind of green vegetable - broccoli, cabbage, green squash (courgettes),
brussels sprouts, something along those lines.

> What else do I need to buy at the market tonight to make this a
> 'proper' thanksgiving dinner?
>
Rolls. And make a bread dressing which you can bake alongside the turkey in
a bread pan for about 20 minutes. Simplest method is to buy some
pre-seasoned "stuffing crumbs" (Pepperidge Farm makes good ones). The
recipe should be on the bag. But basically saute some diced onion & celery
in plenty of butter; stir in hot chicken stock or broth until the mixture is
moist. Put it in a bread pan and bake it.

Oh, well, you might need to buy a bread pan... I read where your kitchen is
woefully bare of essentials!

> BTW, there are only two of us, so we don't want to overload... we'll
> be eating turkey for at least a week as it is!

Karen AKA KajiKit wrote:
> Help! It's my first thanksgiving in the USA and I have no idea
> whatsoever about what's required. I'd hoped that we'd be invited to a
> 'proper' thanksgiving someplace else but none of his family came up to
> bat, so I have to do it for us. We bought a 4-1/2 pound fresh turkey
> breast (the smallest they had in the store), some potatoes and a sweet
> potato to roast. What else do we need?

Some kind of green vegetable - broccoli, cabbage, green squash (courgettes),
brussels sprouts, something along those lines.

> What else do I need to buy at the market tonight to make this a
> 'proper' thanksgiving dinner?
>
Rolls. And make a bread dressing which you can bake alongside the turkey in
a bread pan for about 20 minutes. Simplest method is to buy some
pre-seasoned "stuffing crumbs" (Pepperidge Farm makes good ones). The
recipe should be on the bag. But basically saute some diced onion & celery
in plenty of butter; stir in hot chicken stock or broth until the mixture is
moist. Put it in a bread pan and bake it.

Oh, well, you might need to buy a bread pan... I read where your kitchen is
woefully bare of essentials!

> BTW, there are only two of us, so we don't want to overload... we'll
> be eating turkey for at least a week as it is!

Here in Canada we had our Thanksgiving a month ago. It might be on a
different date in the U.S.A. but one tradition is the same in both
countries. Eat a lot!

Cam

Here in Canada we had our Thanksgiving a month ago. It might be on a
different date in the U.S.A. but one tradition is the same in both
countries. Eat a lot!

Cam

On Wed, 24 Nov 2004 14:56:23 -0500, Dave Smith
> wrote:

>Michel Boucher wrote:
>
>> Move to Canada where Thanksgiving was over six weeks ago :-)
>>
>
>It gives us a longer gap between being force fed turkey :-)
>
Don't worry to much about it. Just make some brown gravy and stuffing
with veggies and it will be fine. The spirit of Thanksgiving like
Christmas, is not so much about what you get or eating yourself to the
point of becoming a food blister (although) that is a fun part. It is
more about celibrating the joy of being with your friends and family.
I am sure you'll do fine and who knows, you might start your own
family tradition.

On Wed, 24 Nov 2004 14:56:23 -0500, Dave Smith
> wrote:

>Michel Boucher wrote:
>
>> Move to Canada where Thanksgiving was over six weeks ago :-)
>>
>
>It gives us a longer gap between being force fed turkey :-)
>
Don't worry to much about it. Just make some brown gravy and stuffing
with veggies and it will be fine. The spirit of Thanksgiving like
Christmas, is not so much about what you get or eating yourself to the
point of becoming a food blister (although) that is a fun part. It is
more about celibrating the joy of being with your friends and family.
I am sure you'll do fine and who knows, you might start your own
family tradition.

Dark Skies wrote:

>
> Don't worry to much about it. Just make some brown gravy and stuffing
> with veggies and it will be fine. The spirit of Thanksgiving like
> Christmas, is not so much about what you get or eating yourself to the
> point of becoming a food blister (although) that is a fun part. It is
> more about celibrating the joy of being with your friends and family.
> I am sure you'll do fine and who knows, you might start your own
> family tradition.

We have the same basic tradition here. It is a time for gathering with
family and friends and enjoying a good feed of turkey and all the
trimmings. The only major difference is the time. Our Thanksgiving is in
October. The weather is nicer and more conducive to travel. It's a nasty
day out there today, almost freezing temperatures, rain and wind. I am
glad that I do not have to travel anywhere today.

I like turkey only once in a while, and only once in a while. After I have
my turkey dinner, my warmed up turkey and gravy or Turkey Divine, and a
few sandwiches I don't want to see turkey on my table again for a few
months. So aside from our celebrating during the nicer weather, it gives
us another 5-6 weeks to get psyched up for turkey again.

Dark Skies wrote:

>
> Don't worry to much about it. Just make some brown gravy and stuffing
> with veggies and it will be fine. The spirit of Thanksgiving like
> Christmas, is not so much about what you get or eating yourself to the
> point of becoming a food blister (although) that is a fun part. It is
> more about celibrating the joy of being with your friends and family.
> I am sure you'll do fine and who knows, you might start your own
> family tradition.

We have the same basic tradition here. It is a time for gathering with
family and friends and enjoying a good feed of turkey and all the
trimmings. The only major difference is the time. Our Thanksgiving is in
October. The weather is nicer and more conducive to travel. It's a nasty
day out there today, almost freezing temperatures, rain and wind. I am
glad that I do not have to travel anywhere today.

I like turkey only once in a while, and only once in a while. After I have
my turkey dinner, my warmed up turkey and gravy or Turkey Divine, and a
few sandwiches I don't want to see turkey on my table again for a few
months. So aside from our celebrating during the nicer weather, it gives
us another 5-6 weeks to get psyched up for turkey again.

Dave Smith > wrote in news:41A4E767.9BA29657
@sympatico.ca:

> Michel Boucher wrote:
>
>> Move to Canada where Thanksgiving was over six weeks ago :-)
>
> It gives us a longer gap between being force fed turkey :-)

Or, do what I do and serve capons. And don't call it Thanksgiving,
just call it the Extra Long Weekend in October :-)

--

"It is easier for a rich man to enter heaven seated
comfortably on the back of a camel, than it is for
a poor man to pass through the eye of a needle."

Supply Side Jesus

Dave Smith > wrote in news:41A4E767.9BA29657
@sympatico.ca:

> Michel Boucher wrote:
>
>> Move to Canada where Thanksgiving was over six weeks ago :-)
>
> It gives us a longer gap between being force fed turkey :-)

Or, do what I do and serve capons. And don't call it Thanksgiving,
just call it the Extra Long Weekend in October :-)

--

"It is easier for a rich man to enter heaven seated
comfortably on the back of a camel, than it is for
a poor man to pass through the eye of a needle."

Supply Side Jesus

"Karen AKA KajiKit" > wrote in message
...
> Help! It's my first thanksgiving in the USA and I have no idea
> whatsoever about what's required. I'd hoped that we'd be invited to a
> 'proper' thanksgiving someplace else but none of his family came up to
> bat, so I have to do it for us. We bought a 4-1/2 pound fresh turkey
> breast (the smallest they had in the store), some potatoes and a sweet
> potato to roast. What else do we need? In Australia turkey is a
> christmas dish, but I've never been the one to do the cooking - my
> uncle or my mother has! How do I roast the beast without ruining it?
>
> What else do I need to buy at the market tonight to make this a
> 'proper' thanksgiving dinner?

I just wanted to mention there is no such thing as a "Proper" thanksgiving
dinner. The dinner itself is going to very greatly depending upon the
region of the country, and the ethnicity of the people, if any. Whatever you
do it will be just fine. Remember you're establishing your own traditions
not replacing someone else's.

IMHO the only important thing is to be thankful for what you have and not
envious of what you don't

Now if you ask me the best think about Thanksgiving is eating mid afternoon
then having a cold turkey sandwich about 8:00 PM followed by a second piece
of pie.......


Dimitri

"Karen AKA KajiKit" > wrote in message
...
> Help! It's my first thanksgiving in the USA and I have no idea
> whatsoever about what's required. I'd hoped that we'd be invited to a
> 'proper' thanksgiving someplace else but none of his family came up to
> bat, so I have to do it for us. We bought a 4-1/2 pound fresh turkey
> breast (the smallest they had in the store), some potatoes and a sweet
> potato to roast. What else do we need? In Australia turkey is a
> christmas dish, but I've never been the one to do the cooking - my
> uncle or my mother has! How do I roast the beast without ruining it?
>
> What else do I need to buy at the market tonight to make this a
> 'proper' thanksgiving dinner?

I just wanted to mention there is no such thing as a "Proper" thanksgiving
dinner. The dinner itself is going to very greatly depending upon the
region of the country, and the ethnicity of the people, if any. Whatever you
do it will be just fine. Remember you're establishing your own traditions
not replacing someone else's.

IMHO the only important thing is to be thankful for what you have and not
envious of what you don't

Now if you ask me the best think about Thanksgiving is eating mid afternoon
then having a cold turkey sandwich about 8:00 PM followed by a second piece
of pie.......


Dimitri

Michel Boucher > wrote in
:

> Dave Smith > wrote in news:41A4E767.9BA29657
> @sympatico.ca:
>
>> Michel Boucher wrote:
>>
>>> Move to Canada where Thanksgiving was over six weeks ago :-)
>>
>> It gives us a longer gap between being force fed turkey :-)
>
> Or, do what I do and serve capons. And don't call it Thanksgiving,
> just call it the Extra Long Weekend in October :-)

I prefer capon over turkey anyway.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Michel Boucher > wrote in
:

> Dave Smith > wrote in news:41A4E767.9BA29657
> @sympatico.ca:
>
>> Michel Boucher wrote:
>>
>>> Move to Canada where Thanksgiving was over six weeks ago :-)
>>
>> It gives us a longer gap between being force fed turkey :-)
>
> Or, do what I do and serve capons. And don't call it Thanksgiving,
> just call it the Extra Long Weekend in October :-)

I prefer capon over turkey anyway.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Oops - I forgot the sweet potatoes :-(

Dora

Oops - I forgot the sweet potatoes :-(

Dora

On Wed, 24 Nov 2004 13:01:36 -0500, Karen AKA KajiKit
> scribbled some thoughts:


>Help! It's my first thanksgiving in the USA and I have no idea
>whatsoever about what's required. I'd hoped that we'd be invited to a
>'proper' thanksgiving someplace else but none of his family came up to
>bat, so I have to do it for us. We bought a 4-1/2 pound fresh turkey
>breast (the smallest they had in the store), some potatoes and a sweet
>potato to roast. What else do we need? In Australia turkey is a
>christmas dish, but I've never been the one to do the cooking - my
>uncle or my mother has! How do I roast the beast without ruining it?
>
>What else do I need to buy at the market tonight to make this a
>'proper' thanksgiving dinner?
>
>BTW, there are only two of us, so we don't want to overload... we'll
>be eating turkey for at least a week as it is!


I was gonna say that if you had the whole bird, you could
stuff it. Screw what the modern notion of not stuffing it
as you might get food poisoning. That comes from not
cooking it sufficiently. I'm 40 years old and while I've
been on my own since 27, my mom no longer needed help on the
farm since she moved to a smaller place, for those 12 +
years that I remember (9-21?) we never got sick. Though
truth be told she ever fearing that if you don't cook pork
chops till they are dry like cardboard, you'll get
worms/trichinella, cooked the bird rather nicely with the
stuffing in the bird.

That aside:

Main entree:
************

** Turkey (or breast)

Side dishes:
************

** Mashed potatoes with gravy made from the bird/Sweet
Potaoes w/ raisins and Marshmallows
** Green beans/Green bean cassserole (with cream of mushroom
soup sprinkled on top with fried onion rings, ory a
different version).
** Cranberry sauce/jelly
** corn

Desert:
************

** Pumpkin pie



Basically, any foods which would be harvested from the
garden at the time of the pilgrims, that or comfort foods:

Root dishes (potatoes, carrot, beets, radishes).


My sister-in-law finds a comfort food during Thanksgiving in
the form of macaroni and cheese, it just doesn't seem the
same without it. her husband and myself, find the same with
cranberry sauce/jelly.

http://www.quass.com/class10.html

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

On Wed, 24 Nov 2004 13:01:36 -0500, Karen AKA KajiKit
> scribbled some thoughts:


>Help! It's my first thanksgiving in the USA and I have no idea
>whatsoever about what's required. I'd hoped that we'd be invited to a
>'proper' thanksgiving someplace else but none of his family came up to
>bat, so I have to do it for us. We bought a 4-1/2 pound fresh turkey
>breast (the smallest they had in the store), some potatoes and a sweet
>potato to roast. What else do we need? In Australia turkey is a
>christmas dish, but I've never been the one to do the cooking - my
>uncle or my mother has! How do I roast the beast without ruining it?
>
>What else do I need to buy at the market tonight to make this a
>'proper' thanksgiving dinner?
>
>BTW, there are only two of us, so we don't want to overload... we'll
>be eating turkey for at least a week as it is!


I was gonna say that if you had the whole bird, you could
stuff it. Screw what the modern notion of not stuffing it
as you might get food poisoning. That comes from not
cooking it sufficiently. I'm 40 years old and while I've
been on my own since 27, my mom no longer needed help on the
farm since she moved to a smaller place, for those 12 +
years that I remember (9-21?) we never got sick. Though
truth be told she ever fearing that if you don't cook pork
chops till they are dry like cardboard, you'll get
worms/trichinella, cooked the bird rather nicely with the
stuffing in the bird.

That aside:

Main entree:
************

** Turkey (or breast)

Side dishes:
************

** Mashed potatoes with gravy made from the bird/Sweet
Potaoes w/ raisins and Marshmallows
** Green beans/Green bean cassserole (with cream of mushroom
soup sprinkled on top with fried onion rings, ory a
different version).
** Cranberry sauce/jelly
** corn

Desert:
************

** Pumpkin pie



Basically, any foods which would be harvested from the
garden at the time of the pilgrims, that or comfort foods:

Root dishes (potatoes, carrot, beets, radishes).


My sister-in-law finds a comfort food during Thanksgiving in
the form of macaroni and cheese, it just doesn't seem the
same without it. her husband and myself, find the same with
cranberry sauce/jelly.

http://www.quass.com/class10.html

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

On Wed, 24 Nov 2004 20:00:23 GMT, Yeff >
scribbled some thoughts:


>On Wed, 24 Nov 2004 13:01:36 -0500, Karen AKA KajiKit wrote:
>
>> BTW, there are only two of us, so we don't want to overload...
>
>This is Thanksgiving - you're supposed to overload! <g>
>
>When all is said and done, you should be awed by the amount of food you
>cooked and embarrassed by the amount of food you ate.
>
>You'll know you've done it right when you're sprawled in a living-room
>chair fighting off a tryptophanic coma and wondering if you'll be able to
>roll yourself to bed.


That and loosen you pants, then fall asleep until you digest
a little to make room for desert.

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

On Wed, 24 Nov 2004 20:00:23 GMT, Yeff >
scribbled some thoughts:


>On Wed, 24 Nov 2004 13:01:36 -0500, Karen AKA KajiKit wrote:
>
>> BTW, there are only two of us, so we don't want to overload...
>
>This is Thanksgiving - you're supposed to overload! <g>
>
>When all is said and done, you should be awed by the amount of food you
>cooked and embarrassed by the amount of food you ate.
>
>You'll know you've done it right when you're sprawled in a living-room
>chair fighting off a tryptophanic coma and wondering if you'll be able to
>roll yourself to bed.


That and loosen you pants, then fall asleep until you digest
a little to make room for desert.

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

Dimitri wrote:


> I just wanted to mention there is no such thing as a "Proper" thanksgiving
> dinner. The dinner itself is going to very greatly depending upon the
> region of the country, and the ethnicity of the people, if any. Whatever you
> do it will be just fine. Remember you're establishing your own traditions
> not replacing someone else's.

I dunno Dimitri. I just can't abide by jello
salads, green salads and other ethnic dishes being
served by the pilgrims. I do try to focus on more
traditional Anglo-Saxon type foods, but that's
just me.
Goomba