quote:Originally posted by courgettefan If i'm doing a sunday roast i usually mage sage and onion, because i love sage and onion stuffing. do you have this in america? would also like to try an american st uffing. what is pork and corn bread like?? does it go with turkey?
My husband is from England, and has lived in the U.S. since 1991, and he cooks. So perhaps we can offer some advice. The following is part hubby and part Jennie.
If you make up some cornbread from a packet mix, do not allow it to cook too dark. It should still be slightly moist when you crumble it. Mix this with a tin of sweet corn and about 4 oz. of chopped walnuts. Combine this with about 1/2 to 3/4 pound of good sausage meat, and use that as a stuffing. If you really want to tart it up, you can add mushrooms and minced onions. Use this as a regular stuffing, in the bird, as you would a chicken.
I've certainly never heard of stuffing a turkey (or anything else, for that matter) with hamburgers. With cheese or without.
And I have no earthly idea what a coke cake might be.
quote:Originally posted by courgettefanare there any thanksgiving recipes that use courgettes?? esp. ones that can be made the night before. i have made courgette bread before, i got the recipe off the net. {snip} i have no idea what pan biscuits are!!! or broth!!! I thought broth was soup!!! and is ice tea the alcohoic one? we do plan to get as drunk as possible.
Pan biscuits would be similar to drop scones, but savoury.
Broth can either be eaten as a soup or used in cooking as a stock.
Most likely the iced tea is not alcoholic, but as someone suggested, hard cider would be perfectly appropriate. As would Gewurztraminer.
quote:Originally posted by ocdreamr
One thing you might want to remember about an American Thanksgiving. America is a melting pot of nations. You can walk into 10 different homes on Thanksgiving & find 10 different meals. I have friends that are 1st generation Italian Americans & they have lasagne on their Thanksgiving table. I live in Baltimore, Maryland. Germans made up a large part of our early settlers here & saurkraut is a must have for the Thankgiving tables in Baltimore.
This is absolutely correct. There's no real wrong way to serve a Thanksgiving dinner, and it can vary by ethnicity and region.
Most Americans do serve Pumpkin Pie with their Thanksgiving Dinner, but I realise that's probably impossible. Hubby had never even seen tinned pumpkin until he came to this country. My mother makes it every year, but he's never really developed a taste for it. So she makes an apple pie, as well.
Every year I make the following for both Christmas and Thanksgiving dinner. I've translated the cup measurements into weight measurements using our handy-dandy kitchen scale and my measuring cups. It's quite different, sugar to flour to walnuts, really. If you can get fresh cranberries, you might try this. But if they aren't available until Christmas, you can use it then, too.
Cranberry Nut Bread Zest and juice 1 orange. Bring to a boil enough water and orange juice to make 3/4 cup of liquid. Add the grated zest and 2 tablespoons of butter. Stir to melt butter.
In another bowl, beat 1 cup (8 oz.) sugar and 1 egg together. Stir into orange
mixture.
Add 1 cup (6 oz.) of chopped (cut in half) fresh cranberries and 1/2 cup (3 oz) of chopped walnuts.
Sift together 2 cups (10 oz.) of plain flour and 1/2 teaspoon each of salt and baking soda. Stir into first mixture.
Pour into greased loaf pan, and bake at 325 degrees for about an hour, or until toothpick comes out clean.
Good luck with your dinner!!
quote:Originally posted by Pwingsx
Branston pickle is another thing I was wondering about, what's in it? And what's in piccalilly? I'm sure I spelled that wrong.
"Pickle" in the UK is what we here refer to as "relish." Chutney is a sweet variety. Branston Pickle is a type of chutney, which often includes apples, raisins, tamarind, vinegar, brown sugar, lemon or lime juice, eggplant, onion, and goodness knows what else. They spread it on sandwiches and eat it with cheese and pickled onions and French bread, which is referred to as a "Ploughman's Lunch." Piccalilly is a vegetable mustard pickle, bright yellow in colour.
