How to Make Rich, Flavorful Gravy Using Bouillon Cubes | MyRecipes

I’m going to ask my kitchen to oblige me with an extra gravy which is plain, besides any other accessories to the banquet buffet in final, so I am putting this up for election to that cause.

There’s also a mashed potato recipe and more gravy recipes in links on the page that should be counted in. I am posting the mashed potatoes here today. (The extra gravy recipes you can study for yourself).

 

How to Make Rich, Flavorful Gravy Using Bouillon Cubes | MyRecipes

Gordon’s Christmas roast goose recipe | BBC Good Food

Beginning with Gordon Ramsay’s recipe, there are at least four goose recipes on this link page. I seem to have a preference for them all. Seriously, I would intend that having the room and the large ambition enough for this recipe, the kitchen in assignment of all the tasks would design a method of making the four recipes come together in presentation.

This is a honey-lemon, five-spice goose with sage, parsley and thyme herbs of no more than 12 pounds.

The other three on the page are, Roast Goose with Potato Stuffing and Classic Roast Goose with Cider Gravy and a Roast Goose with Rosemary and Thyme and Roast Vegetables.

Personally, I couldn’t make a decision between the three. It would need to choose itself over the course of pulling together all the menu fare or otherwise, to pull together all four recipes in presentation of the entire menu — either/or. We’re dreaming.

 

 

Gordon’s Christmas roast goose recipe | BBC Good Food

Classic Roast Turkey With Herbed Stuffing and Old-Fashioned Gravy recipe | Epicurious.com

I’m seeing this is an excellent presentation for the center stage bird. He’s a turkey and also ready stuffed. I”m hoping to get him up to 24 pounds. I will leave the presenters at the banquet hall to set it up into motion for serving; I’m just the menu girl.

There are going to be more and other entree proteins. But I’m beginning with the center attraction. So now that’s also done, except for the apps that belong with the beast.

 

Classic Roast Turkey With Herbed Stuffing and Old-Fashioned Gravy recipe | Epicurious.com

How to Cook Wild Goose | Outdoor Life

There is a recipe on this page for goose liver pate — I am going to request this for my banquet menu along with some gravy in particular made extra. That should be on today or tomorrow’s page (the gravy, besides this).

I am putting this recipe up because it is my research for a large goose. Short story I can’t really explain well. Both myself and my mother were stymied by this just recently, since we haven’t done the Christmas Goose thing in too many years and when we have a Christmas bird, it’s an excessively large — like 24 pound turkey to seem like a goose. Researching the goose recipe, because, well the story goes on too long, I have to now — I can’t find a large goose recipe — this would be the order of a 24 pound bird at least answering to the name. You need to turn your oven into giant form for it and sit with the bird all day and clear the kitchen. You bet! But this is also sort of a dream menu. So I wanted to include it. Unfortunately, we’re Italians and apparently out of touch seriously with other Christmas Goose traditions, predominantly those these days which are English or Scandinavian or Asian and the large goose centerpiece in December has apparently gone out of style everywhere else but at home in Rome. I am out of touch, but I’m glad to say, so is my mother. This makes me feel a little better. Sadly, I don’t know how to serve a 10 pound goose to the centerpiece. There’s probably some way, but it’s too much work for me to learn. So I’m passing off the goose, for goose liver pate and also for a later kitchen question, how goose might become a greasy-spoon appetizer on the menu later. So: open to the goose issue; which I will say certainly amplifies to duck as well; so that, the centerpiece turkey will have it’s day with geese and duck specialities.

I’m not going to be more specific because I don’t see there’s really a point. The general direction of the suggestions can put anyone on their way to completion, but before the entire “banquet menu” story is over, I will surely put up a goose and duck recipe, each; out of which, I suppose these appetizers will be drawn.

 

How to Cook Wild Goose | Outdoor Life

Must-Have Thanksgiving Stuffing Recipes – MyRecipes

Well. Although these are Thanksgiving Stuffing Recipes, I will use them for my Christmas Banquet Menu, because I am going to find a recipe for a Goose, for the center-table. I intend to anyway. And if I can’t, I am going to have a large bird center table. That’s to come.

I will be using more than one of these recipes for the buffet. There are 30 in total and I like them all, but I can’t choose just one for this large banquet hall menu. So I’m using the following and then I can say I have my stuffing buffet done! Happy for that!

#1 – Classic Herb Stuffing; #4 – Smokey Chorizo Stuffing; #12 – Tri-Pepper Chorizo Stuffing; #14 – Stuffing Stuffed Onions; #22 – Slow Cooker Wild Rice and Mushroom Stuffing; #23 – Linguica Sausage Stuffing with Mushrooms; #24 – Herbed Apricot and Pecan Stuffing; #27 – Sausage and Bread Stuffing; #29 – Apple, Cranberry and Pecan Stuffing

 

 

Must-Have Thanksgiving Stuffing Recipes – MyRecipes

Buttermilk Biscuits with Butter and Honey Recipe | Bobby Flay | Food Network

Banquet menu ideas for Christmas/December, recapping, were small breads (including this), squash and potato mash (I will probably get more mashed veggies together for the buffet on that), and of course the stuffed pasta. That is all so far. This is my first day on the project. I don’t know if I will work on it every day consecutively, so I will always say “for my menu,” or, “for the banquet menu,” to reference what will be finally recapped, sometime probably before December 10th.

 

Buttermilk Biscuits with Butter and Honey Recipe | Bobby Flay | Food Network

Butternut Squash & Potato Mash | The Yellow Pine Times

I found this recipe in my email after I posted stuffed shells and stuffed manicotti for my banquet menu list and I didn’t want to forget it for my list. This really isn’t following any tradition per se that I know; I just love the recipe too much and it’s going on the tablet of things on the menu overall.

(I’m taking notes so that in early December, I will recap it all, yes.)

 

Butternut Squash & Potato Mash | The Yellow Pine Times

Chicken Sausage and Provolone Penne Bake Recipe | MyRecipes

I don’t have a picture for this.

Consequently of ricotta shells for December, I found this recipe, which I think is an excellent Thanksgiving-time recipe; time as in the days before and the day itself and the days after; that short time. I like the combination of chicken with turkey. Some people are more puritanical and others, like me, aren’t — it’s just something you believe yourself.

Chicken Sausage and Provolone Penne Bake Recipe | MyRecipes

Manicotti al Forno — Baked Stuffed Pasta – Recipe #18777 – Foodgeeks

So while I’m thinking about ricotta stuffed pasta, I thought I’d amplify the dish to manicotti. This is the same basic recipe as the white stuffed jumbo shells (below today), but it has some tomato sauce covering.

You can’t get more important than this.

On the banquet hall account, I wouldn’t refrain from saying all three dishes should appear. On my own house account, I can’t lie to anyone that stuffed manicotti and stuffed shells haven’t been on the same table at the same time for the same long-term dinner sit. For the overall general advice, I think it’s much more important to enjoy stuffed pasta! than anything else.

I hope to include ground meat stuffed shells on another day. I had a recipe for shells stuffed with tofu and covered with turkey sausage sauce and I personally love this dish but it really isn’t everyone’s favorite savory pie, you know? So my advice was to withdraw it from the banquet menu. (Seriously, I would account it bad advice and also cater it in. But alright; these other recipes are more worthy. If you want to cite it for yourself, it’s at myrecipes and here is the link: Tofu-Stuffed-Shells@myrecipes.com.)

 

Manicotti al Forno — Baked Stuffed Pasta – Recipe #18777 – Foodgeeks

Ultimate Stuffed Shells to Ring in the Holidays

Of course, ricotta, sausage, spinach and mushroom stuffed seasoned shells, can’t be wrong. This has got to be the most obvious traditional stuffed shells for the holidays this time of year.

Myself and therefore, for that reason I’m putting them off, because I know they will appear everywhere and including on my own buffet table at New Year’s. So before that, on my menu, I’ll remove them.

But this is a wonderful recipe! Keeper!!!

 

Ultimate Stuffed Shells to Ring in the Holidays

Barilla Stuffed Shells Recipe – RecipeTips.com

And also, continuing from the post below from today (calendar: November 17, 2019), this is the same basic stuffed shells with marinara sauce; the first recipe from Mueller Pasta Corp. was without tomato sauce and this from Barilla Pasta Corp., has tomato sauce; only basic difference. I think it’s safe to say, both are on the table somewhere at some time within the weeks of celebration and if we’re talking about a catered or self-catered hall, then both are there together. I don’t know how silly I would feel suggesting that persons adopt my own old Italian household tradition of rolling out pans and pans of pasta on holiday spreads for a particular given day; I seriously believe we’re a forgotten tradition by now. (We would usually have about two pastas during a holiday day, sometimes more.)

 

Barilla Stuffed Shells Recipe – RecipeTips.com

Stuffed Jumbo Shells with Cheese – Mueller’s Recipes | Mueller’s Pasta

Okay, so after my own talk down on a Christmas Banquet menu, because honestly, I don’t know how to contain menu planning ideas — I’m used to answering questions on large parties or for large numbers and being small about menu planning is just something other people do, not me. I’ll keep my explanation general to that…. I don’t think I finished my first sentence, did I?… No. But I decided to give it a long look and a short try here and there on my blog over the coming weeks through the Thanksgiving holiday and into the beginning of December.

I have no hopes it serves for anything besides a banquet hall catering feast. But that’s as good as I can think it through this year. As well as I can, fine.

So to begin with — anyone should know by now there’s no discussing omitting pasta on any holiday menu — I thought to bring in some stuffed pasta and to use a perfect recipe of ricotta stuffed shells; this is perfect in the sense that it has no deviance from the most useful and ordinary make on the dish, in the same way, that if you were to make for instance, an apple pie, you wouldn’t want to lose all the definition of the apple and it’s own sweet juices in sauces, with the extras that might otherwise be. It’s a crust, which proceeds to fresh apples and the jam that is the apple’s juice and the few seasons which bring the taste to be, like cinnamon, nutmeg, and for me, that’s chocolate, but I think I have that wrong even; that would be an Italian apple pie actually, so this is the important ricotta stuffed jumbo pasta shells for the opening of the table.

Now. Having said that. I can’t help but add, my banquet menu plans are usually fickle and like to show off more than one kind of recipe per dish. So I will probably add more stuffed or baked pasta to the open of the menu.

This is my first suggestion anyway.

Stuffed Jumbo Shells with Cheese – Mueller’s Recipes | Mueller’s Pasta

Italian Christmas Eve Menu: 31 Traditional Italian Recipes | MrFood.com

I know this says Christmas Eve Italian Menu, but honestly, I think these recipes are season worthy from anytime December 1st through to even January 15th considering all the Roman Catholic holidays that go with the Christmas Season and how these traditions have spread out worldwide, I mean, besides just Christmas and Christmas Eve.

I can’t say that this is a true Christmas Eve or Christmas Italian menu otherwise; but I will vouchsafe that it is seasonal menu fare for those weeks.

For that matter, I can’t pull together a genuine Italian Christmas Eve and Christmas menu all by myself. My traditions are too spread out over about 3 or 4 or maybe by now, all continents — I’m not sure that I’m clear on Indian and Arabian traditions, but I’m good with North American, European, and I’m not sure who else I’m thinking of, but many cultures.

I know that Italian Christmases are spread out by about 6 weeks of dedicated traditions in the Roman Catholic church or even, quite seriously, the litany of pagan traditions throughout Europe. Both are equitable in the season’s trespass. For that matter, the actual two days are very light celebrations, even the festivities are not the weighty celebrations they are everywhere else in the Christian world, but the celebrations are set out over the trespass of the Church calendar for those weeks, almost all the way into  Valentine’s Days for Orthodox question, but definitely including the celebrations concerning the BVM (Blessed Virgin Mary).

So I’ve dropped off a few early Christmas recipes to induct the six weeks beginning December 1st, for the sake of my own broad view traditions; nothing really more. I keep telling myself I will try to present a Christmas menu, nothing in original recipes of course, but I keep shrinking from the task because I tend to lean towards large banquet menu plans and I don’t think that’s really a fair statement to everyone planning a regular dinner and looking for suggestions. So while I cross over recipes, you can suppose, it’s all for one large important banquet or dinner. I don’t know that I will ever get to that menu per se.

But the Christmas recipes introduced in the last two days here (November 16-17) are just starter ideas.

 

Italian Christmas Eve Menu: 31 Traditional Italian Recipes | MrFood.com

Maple Bourbon Bacon Squash Salad

Julia's avatarGirl Meets Kitchen

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This post is sponsored by Taylor Farms

What does Autumn mean to you? When fall arrives, my head immediately begins to imagine gathering around the table with family and friends to celebrate the holidays. From fall birthdays to Friends and Thanksgiving and even the everyday ordinary…these are the moments where the world seems to slow down, people connect, the outside stressors melt away and we mindfully practice tuning in.

Traditions vary from house to house, but we have a Thanksgiving tradition in my family that has stayed the course of time. Our Thanksgiving meal is lunch, but the understanding is guests stay all day and nosh on the leftovers again at dinner. There’s football on in the background, a competitive game of scrabble or two, slow sips of wine or champagne and a variety of food. 

This year, we’re mixing it up when it comes to some of the sides…

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