Thanksgiving Dinner

Chief Walking Stick

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https%3A%2F%2Fblogs-images.forbes.com%2Fkaviguppta%2Ffiles%2F2017%2F02%2Fmattymatheson1.jpg

Isn't he the high pitched Canadian guy.
 

DC

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Fellas, doing cornish gamehens for the first time. Any tips, tricks or recipe advice? Gonna be using the oven.

Brother in law with his fiance is coming over and I want to kill it bc hes building a CPU for us and helping me repair my boys' trampoline.

Also on the menu:
Sous Vide Scallops (brother in law)
Mashed potatoes with stuffing and gravy
Cranberries
Bacon creamed corn
Texas Toast with lots of garlic
Pickle and olive tray
Whole foods Tiramisu cake (GOAT)
PUMPKIN Pie
Red wine.
 

Burque

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We are doing fairly traditional, but half sizing basically everything.

10# turkey
Mashed Yukon Potatoes
Green bean Casserole
Stuffing
Sweet potato casserole
Home made Cranberry sauce (I used to hate this until my wife started making it home made)
and Pecan Pies
 

truthbedamned

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Hawkeye OG

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Forgot about deviled eggs so decided to try and make some last night while inebriated. They are a little sloppy, still taste good!
 

nvanprooyen

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I remember one time in my early 20s, I was at a Christmas party and I drank like a 12 pack of Heineken and ate as many deviled eggs, and nothing else in my stomach. The next morning they probably should have called in a hazmat team. Was not pleasant.
 

Fatman LOU

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Forgot about deviled eggs so decided to try and make some last night while inebriated. They are a little sloppy, still taste good!

AMISH MUSTARD EGGS

Boil and Peel 12 eggs and put into a heat proof container.


4 Tablespoons yellow mustard
2/3 cup of sugar
1/2 teaspoon salt
3/4 cup white vinegar
3/4 cup water
2 drops of yellow food coloring

Mix all ingrediants in saucepan and bring to a boil, stirring almost constantly.

Pour sauce over eggs.

Let cool.

Put container in Fridge for 72 hours to let eggs absorb the sauce.

You have to try these if you never had them, guaranteed you'll like em
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Hawkeye OG

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AMISH MUSTARD EGGS

Boil and Peel 12 eggs and put into a heat proof container.


4 Tablespoons yellow mustard
2/3 cup of sugar
1/2 teaspoon salt
3/4 cup white vinegar
3/4 cup water
2 drops of yellow food coloring

Mix all ingrediants in saucepan and bring to a boil, stirring almost constantly.

Pour sauce over eggs.

Let cool.

Put container in Fridge for 72 hours to let eggs absorb the sauce.

You have to try these if you never had them, guaranteed you'll like em
Back to top
Thanks LOU but you're about 10 hours to late buddy.
 

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