Looking for suggestions for my Thanksgiving line-up / post yours

thanksgiving is for everyone

This but unironically.

Knew somebody in the Philippines who celebrated every year. A family member served in the US Navy and brought it back home.

Oo noted thanks

Because it's you, Snally:

1 - Get some white bread rolls such as these:

You want them to be day-old. Stale, but not completely dry. One bread roll = one dumpling.

2 - Dice them and let them soak in warm (not boiling) milk for 15-20 minutes; about quarter liter for 8 bread rolls.

3 - (optional) here you can add parsley, nutmeg, salt, pepper, sauteed, diced onions and so on and so forth. I just use a bit of parsley and a bit of salt.

4 - Knead the dough by hand (if you use a machine, it's going to completely homogenize it, you want small chunks of bread roll to survive). If the dough is too dry, you can add a bit of milk, if it's too wet, you can add a small bit of flour.

5 - Form one dumpling per original bread roll, chuck everything into a pot with salted water; no boiling, let it simmer for about 20 minutes. They will rise to the surface when they're done.

The main headache is getting the consistency of the dough right. Some people use eggs but you don't really need them.

Bonus: Cut leftovers into slices and fry them with eggs, makes them even better.

I've never made it before, but it seems easy enough. Probably going to use this recipe

https://www.seriouseats.com/tartiflette-recipe-5217300

I did find the pecan pie bars

https://www.tasteofhome.com/recipes/pecan-pie-bars

basically zero effort

I never ate goose in the States, but where I live now in Europe it's comparatively really cheap. So might as well get fancy Your menu sounds a lot more cohesive, though, and I'd be thrilled to eat it

For goose nothing special because it is already flavorful by itself, basically just roasting it with the stuffing (stuffing should have a lot of onions/apples in it) shoved up inside it. Salt, pepper, fresh herbs, etc. Basted occasionally, but it's so fatty that there isn't much of the risk of it drying out like turkey. It's so much easier to cook tbh

For the kofte, honestly it's more of an eyeballed recipe... boil some potatoes "al dente" so they're done but not mush, grate them and combine with flour and feta(!!!!!) until it feels like a dough, some minced onions and whatever Balkan seasonings are closest to your hands... I don't like it to be as spiced as the meat variety, but I will still add cumin / oregano / parsley / etc. and of course, like, salt. Then fry them, but the dough is hard to keep together so usually I chill it first so that it sticks together better

It's easy and almost impossible to overcook. Usually when I make a turkey I'm responsible for making other shit. Yeah it doesn't taste as good, but I'm not a good multitasker.

My mom does wet brining and the Turkey has never turned out badly. Her brine's mostly soup and a ton of herbs so maybe that's why it's good.

YES! When you dry brine put the turkey back into the fridge after salting and leave it UNCOVERED. The skin will dry up spa bit and the salt will draw the moisture into he bird and make the skin nice and crisp once it's cooked.

100% before the bird goes into the oven make sure you butter it all over including breaking and lifting the breast skin and buttering UNDER the skin for the breast that will make it nice and juice.

My only criticism of your plan is that you're doing a lot and might regret it on cooking day.

Water is not flavour, full stop. Forcing more water into the bird doesn't make it juicier (fat makes meat “juicy”) all you're doing is making soggy meat.

Dry brining will draw the natural moisture into the bird and you butter it to add more fat / juiciness.

If you wanna salt the bird, just salt it there's no good reason to waste salt and water and buckets and risk brewing a somanella slush.

Mashed taters are amazing with a good gravy. Only trick is to make them super fluffy.

Rinse the potatoes after peeling and chopping, use lots of cream and butter, and use one of these:

https://www.foodnetwork.com/how-to/packages/shopping/product-reviews/best-potato-ricer

They're delicious

It's pretty good. Just make sure your turkey skin isn't torn too bad when skinning to make the roulade.

We are terrible farmers lol. I guess we use eggs from our chickens in anything requiring eggs. Our turkey is from a local farm, it was really good last year so here's to hoping it's as good this year.