U.S. Thanksgiving feasts - Fiberglass RV


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Old 11-16-2002, 11:14 AM   #1
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U.S. Thanksgiving feasts

Okay, in the interest of getting :xx Okra!:xx off the top of the index, here's a topic for all of you who are fortunate enough to be going camping over the (U.S.) Thanksgiving weekend:

What are you going to eat, and how are you going to prepare it?

:cheers
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Old 11-16-2002, 11:24 AM   #2
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Bologna and cheese sandwiches.

Put bologna and cheese (both sliced) between two slices of bread.

For the very adventurous, substitute sliced Spam for the bologna.

:jump-r
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Old 11-16-2002, 12:04 PM   #3
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Thanksgiving

Deep fried turkey with corn bread dressing. Cornbread baked in dutch oven. Sweet potatoes precooked and heated on Coleman stove. Cranberry and green and black olives,open the can. Pumpkin pie baked at home. Thats what we had last year and probably will be the same this year.

Camped in desert north of Study Butte.
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Old 11-16-2002, 12:22 PM   #4
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Dang Nick

Dang, Nick ... what time are we all eatin'? Tell Marlene to set the table for two more!
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Old 11-16-2002, 01:17 PM   #5
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thanks

Me too, :jump-r Me three. :jump-r

closes to camping I might get is to make the beds up for the grandsons if they stay in the trailer in the yard.
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Old 11-22-2002, 08:54 AM   #6
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How many?

Hey, Nick! :sunny How many turkeys are y'all gonna fry? Do y'all have a crowd to feed?
(Doesn't a crowd gather, once you lower that bird into the hot cooking oil?)


:wave Hey, Everybody else! Are Nick and Marlene the only ones camping this Thanksgiving?
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Old 11-22-2002, 01:11 PM   #7
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Thanksgiving

Mary;
We may try chicken this year instead of turkey.
There are usually four of us plus sometimes some local people.

We are far enough off the hiway that we don't have drop ins.

We are more than ready to head west in the Casita.:wave :wave
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Old 11-23-2002, 07:39 PM   #8
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Turkey Day

Well, the best news is that Pearl will be our B&B/spare room for 2 nights here at Camp Redwood. Ollie & I (and Queenie I'm sure) will enjoy total privacy while the family occupies the house. We're gathering 10 more family members from different parts of the country. I'm thinking of doing a brine-cured roast turkey. Waiting to hear how many want fresh CA oysters, also some pomegranite relish (and some pomegranite jelly). Got fresh chestnuts at the farmer's market today, so need to figure out where they're going--in the brussels sprouts or the dressing??? Otherwise, lots of different wines from family in Napa Valley and Central Coast. I'm in heaven, needless to say! Nick & Marlene--head on out here!

We saw Michael and Lori Sanders last weekend. They're doing their turkey in their gigante dutch oven!
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Old 11-24-2002, 08:08 AM   #9
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Oh man

Oh Nancy! How are I going to be with Nick and Marlene in Texas ... and also sit next to Ollie at the table in California ... on the same day?

(I have no interest in eating a turkey covered with charcoal dust ;) )

Hey, I too want to soak my turkey in a brine this year, prior to cooking. I know you add salt but what else do you do?

Supposedly soaking in a brine makes the turkey incredibly moist.

Even supposed to make left overs ... even after you freeze them ... moist.
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