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Hawaii_Jake's avatar

Care to share your recipes from Thanksgiving?

Asked by Hawaii_Jake (33261points) November 25th, 2016

I baked my apple pie.

6 to 8 apples, peeled and cored and thinly sliced
20 to 30 coarsely chopped cranberries
½ cup chopped walnuts
½ cup mild cheese shredded

¼ cup flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon salt
2 pie crusts

The number of apples will depend on their size and the size of your pie pan. You want to have a large mound of filling.

Combine the flour, cinnamon, nutmeg, allspice, and salt in a large bowl. Add the apples, cranberries, walnuts, and cheese and stir until everything is evenly coated.

Line the pie pan with one of your pie crusts. I used store bought, but homemade is better. Put 4 pats of butter in the crust. I use real butter. (I haven’t bought margarine in probably 30 years.)

Fill the pan with the apple/cranberry/walnut mixture. Put 4 pats of butter on top of the filling. Put large spoonfuls of honey all over the top of the filling. As it bakes, the honey will melt and coat everything. I probably used ¾ to 1 cup of honey all together.

Top all this with the second pie crust. seal the edges.

Bake for 40 to 50 minutes at 425F. If you need to, cover the crust’s edge with foil to keep it from browning too much.


The cranberries were an addition this year. I’ve used other things in years past, like raisins. Sometimes it’s just the apples and walnuts. The cranberries were good.

I have always added mild cheese. It’s often a soft kind like Harvarti, but this year, I had Manchego on hand, so that is what I used. It adds a richness. I’ve never tried it with something sharper, but I suspect it would be good. It might add depth.


What did you cook for Thanksgiving that you would like the share the recipe for?

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14 Answers

ragingloli's avatar

Put frozen Pizza into oven.
Enjoy hot charcoal.
Thanks, Obama!

Hawaii_Jake's avatar

Thanks, Loli.

ragingloli's avatar

You are welcome.

Pachy's avatar

Alka Seltzer – 1 large glass

Dutchess_III's avatar

Saute onions, portabella mushrooms, celery, pecans and raisins in butter. Let the whole mess simmer forever until it looks really gross. Then, in a large bowl, toss in your dried bread.
Stuff turkey. I also put as much as I can under the skin, too.
Man, it’s good!

Seek's avatar

My world famous giblet gravy.

Melt ½ stick of butter in a stock pot. Over medium heat, chuck in heart cut in half, gizzard cut into lobes, and neck cut into 2 inch pieces. Scatter about half a chopped onion on top. After about five minutes shake it up, and let it sit a little while longer.

Then add water or chicken broth – half a pot or so – and all the ends of onions and onion skins and celery leaves and carrot peels you have. Put the lid on and let that simmer until you remember you’re supposed to be making gravy – about 2 hours.

Then skim out the veggies and drop in the liver. After that simmers about five minutes, peel the meat off the neck bones and put that and all the giblets through the food processor.

Pour that back into the broth and add ½ cup-ish (I count to five) of whatever wine you have open. Usually a dry red.

Set the broth aside in a bowl and make a quick roux – the other half stick of butter and a couple of handfuls of flour – and when that’s nice and bubbly dump the broth back in and whisk the hell out of it. Bring that to a boil – still whisking – until it thickens.

When the turkey comes out of the oven whisk in about ½ cup or so of pan drippings, and you’re done!

Dutchess_III's avatar

^^^^ Whoop there it is! Stashed in my recipe folder, and renamed to “Seek’s gravy.”

Dutchess_III's avatar

”...and let that simmer until you remember you’re supposed to be making gravy – about 2 hours.” ROFLOL!!!

Seek's avatar

Haha. I literally cook by smell. When I can smell the broth, it’s done.

Dutchess_III's avatar

Me too. Like, if I’m broiling a piece of bread for toast…when I can smell it, it’s done.

Seek's avatar

Oh! I left out the salt and the thyme. Enough of each, at the same time you throw in the veggies.

That’s a very specific, scientific amount that my grandmother taught me about. “Enough”. It’s not too much, but it isn’t too little, either.

Setanta's avatar

Call around, see who’s doing the turkey and all the fixin’x routine—then invite yourself over. Works every time.

Dutchess_III's avatar

That’s how I make my baked beans, @Seek! I just throw stuff in until it seems right.

MollyMcGuire's avatar

I only had to make banana pudding this year. The custard recipe is a family secret. :)

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