🦃 Happy Thanksgiving, SellersAskSellers!

[VTR]

[TEXASEXILEBOOKS]

We go Southern here. My husband is the chef-thank goodness- on gala meals since the family is well aware I’m not a great cook, so they give me something within my powers, like setting the table.

He smokes a brisket, then boils shrimp and fried the ones that he and one of the kids have deveined and shelled.

We also have hash-brown potato casserole and fresh asparagus. We don’t invest in desserts since we’re both diabetic. No Sugar added Ice-Cream and Hersey Syrup(also no Sugar Added, is about as far as we go).

[Uncle_Leroy]

@justalamb

I am so thankful I found this place!

Welcome home, my friend.

[VTR]

@justalamb

I stumbled upon SAS and recognized many names of the veterans from the old Amazon’s forum.

And you still came… LOL

[papy]

@TEXASEXILEBOOKS

hash-brown potato casserole

This is our Black Friday breakfast, using leftover ham

[Dogtamer]

@TEXASEXILEBOOKS

…
hash-brown potato casserole
…

@papy

This is our Black Friday breakfast, using leftover ham

Hey, y’all - may I presume that my invitation to sup has simply been delayed by the ongoing mail/package-delivery snafus?

I’m fairly certain that most all of us know that I’d travel to the ends of the earth in search of a Rutabaga (or mebbe even to find me some Spam®) - but since you’re both apparently living on the same continent as me, I’d like to reiterate the phrase which MOST prominently appears, nowadaze, on most all of my various introductory cards:

Have Appetite, WILL Travel For Leftovers.

[TEXASEXILEBOOKS]

We have brisket, which is always better the 2nd and 3rd day, potato casserole and left over King’s Hawaiian rolls!!!

I’ve just heard my daughter invited a family w/ p[icky-eater kids since she can’t imagine only 4 people sitting down to a holiday meal.

So we’ll be adding chicken nuggets and mac & cheese; have been informed they won’t eat asparagus( everyone loves our asparagus broiled in drizzled Olive Oil) so I guess I’ll toss a salad( w/ Ranch-everyone in the world must like it but me) or buy a green bean casserole at Honey Baked Ham.

I love having folks to dinner so @Dogtamer if you and your better-half are near Tucson, come and knock on our door. We eating outside on the patio since looks like we’re gonna have a buffet.

[Racing_Stripes]

Here’s another tantalizing dish for your turkey day.

.
Happy Thanksgiving everyone!

[Dogtamer]

@Racing_Stripes

Here’s another tantalizing dish for your turkey day.

…

'Spect most of y’all know that Mankind doesn’t thrive on bread and water Rutabagas and Spam® alone - ya gotta spice up the diet with some canned ersatz weiner schnitzel and gellified SpaghettiOs®, garnished with spinach leaves, from time to time…

[dwat0870]

@Dogtamer

ya gotta spice up the diet with some canned ersatz weiner schnitzel and gellified SpaghettiOs®, garnished with spinach leaves, from time to time…

Well, I’m not big on Holidays of ANY kind since it involves being with PEOPLE!

However, I am grateful for Thanksgiving because it will generally include some ham somewhere along the day.

At Christmas time I have to deal with LUTEFISK which is a NOT acquired taste but my wife actually enjoys it. I really wonder what trauma those Finlanders went through that caused such damage to their taste buds…

[booknut7]

Happy Thanksgiving to all of you “down south!”

[Chimanimani]

gobble gobble to all, and good cheer.

I mean a lot of “good cheer”, and nary a P O L I T I C A L peep

[Marth]

Happy Thanksgiving to all my fellow USians! (Sorry I missed the Canadian one last month!)

[oneida_books]

Try #2 … You’re welcome

Thanksgiving workout yall! #pamelapupkin #pamelapumpkin #thanksgivingworkout

[TEXASEXILEBOOKS]

We had a good day, sat by the pool after eating, it was 70 degrees, making sure no sibling pushed another in the pool. Watched the kids running around, playing tag and an oldie but goodie(Red Rover) that Gran(that’s me) taught them. Next year, it’s Freeze tag or if we can get them to sit and digest, pick-up-sticks or marbles. What do today’s kids do at recess-stare at their phones?

How do children have so much energy-of course, they didn’t gorge themselves and drink several glasses of Merlot as did some of us, ahem, oldsters.

Sorry if crappy weather interfered w/ anyone’s plans. Intern son in Denver, who must work tomorrow, said it was beautiful today.

[Uncle_Leroy]

Happy Thanksgiving Food Coma Recovery Weekend.

[meredithbead]

We make all our traditional foods, which is WAY too much for just two oldsters. We’ll be eating leftovers the entire weekend. No cooking for 3 days? Love it!

[Image]

@Racing_Stripes

turkey350×426 32.8 KB

Passed my phone around with the Sellers Ask Sellers app open today at Thanksgiving. (yesterday, since it after midnight on Friday) Showing the 6 children in the family we were visiting
“look what Mom has cooking in the oven!”

Priceless.

I would have taken a picture, but they had my phone.

[Dogtamer]

@papy

The original, from EatingWell (Nov/Dec 2007):

1 lb sweet italian turkey sausage, casings removed
2 c finely chopped onion
1.5 c finely chopped celery
.25 tsp salt
Freshly ground pepper, to taste
2 lbs/12 cups prepared cornbread, cut to .75 in cubes
.25 cup chopped fresh parsley
1 tbs chopped fresh sage
1.5 to 3 cups reduced-sodium chicken broth

1. Preheat oven to 325°. Coat 9x13 pan with spray.
2. Cook sausage over med-high until browned, about 10 min. Add onion, celery; cover; reduce heat; cook until tender, about 10 min. Transfer to large bowl. Add salt, pepper, cornbread, parsley, sage.
3. Bring broth to simmer. Pour 1 cup over mixture, toss gently. Add remaining broth as/if needed, .5 cup at a time, until mixture is moist not wet.
4. Spoon mixture into pan, cover with foil. Bake until thoroughly heated, about 25 min. Serve warm.

My version

1 lb sweet italian turkey sausage, casings removed
2 c finely chopped onion
1.5 c finely chopped celery
2-3 cloves finely chopped garlic
Salt to taste
Freshly ground pepper, to taste
2 lbs/12 cups prepared* cornbread**, cut to .75 in cubes
.5 cup chopped fresh parsley
1 T chopped fresh sage
1.5 to 3 cups reduced-sodium chicken broth
*cooked day before, thoroughly dried to “crusty”
**Southern corn meal cornbread, not sweet, with whole corn kernels

1. Preheat oven to 325°. Coat 9x13 pan with spray.
2. Cook sausage over med-high until browned, about 10 min. Add onion, celery; cover; reduce heat; cook until tender, about 10 min. Transfer to large bowl. Add salt, pepper, cornbread, parsley, sage.
3. Bring broth to simmer. Pour 1 cup over mixture, toss gently. Add remaining broth as/if needed, .5 cup at a time, until mixture is moist not wet.
4. Spoon mixture into pan, cover with foil. Bake until thoroughly heated, about 25 min. Serve warm.

My version, 2023 update

1 bulb fennel
2 c finely chopped radish
1.5 c finely chopped celery
1 T olive oil
Salt to taste
Freshly ground pepper, to taste
2 lbs/12 cups prepared* cornbread**, cut to .75 in cubes
.5 cup chopped fresh parsley
1 T chopped fresh sage
1-2 T chopped fresh rosemary
1.5 to 3 cups reduced-sodium no-onion vegetable broth
*cooked day before, thoroughly dried to “crusty”
**Rosemary cornbread with Jiffy, from Real Simple (2003) x2 (for 12 cups) See image.

1. Preheat oven to 325°. Coat 9x13 pan with spray.
2. Saute fennel, celery, and radish in olive oil until tender and dry, about 15 minutes. Transfer to large bowl. Add salt, pepper, cornbread, parsley, sage, rosemary.
3. Bring broth to simmer. Pour 1 cup over mixture, toss gently. Add remaining broth as/if needed, .5 cup at a time, until mixture is moist not wet.
4. Spoon mixture into pan, cover with foil. Bake until thoroughly heated, about 25 min. Serve warm.

Scrumpity-bump-bump!

[papy]

@papy

*cooked day before, thoroughly dried to “crusty”
**Rosemary cornbread with Jiffy, from Real Simple (2003) x2 (for 12 cups) See image.

Hey all, this is your friendly reminder to make the cornbread for your dressing TODAY!

• After cooling, cube it and spread the cubes across two cookie sheets before setting it somewhere (safe!) to dry out.
• If the cubes still aren’t quite “crusty” Thursday morning, put the cookie sheets in a barely-warm oven for a bit, checking every 15 minutes, until toasty on the outsides.