celticgrid

I was raised to know that it isn't a case of either/or, with both roast and mashed on the plate in different proportions according to taste.

Leslie

Just sayin' . . . .


https://thebritishdepot.com/collections/sausages-bacon

Nutmegger

We wouldn't think of pairing Yorkshires with a roast bird back in said county. They should be made in a pan with the hot drippings from the beef roast to which they make the traditional accompaniment.

Mr Weeze

robtuck

Pigs in Blanket is the obvious choice to pair with Turkey, and by Cocktail sausages I am guessing you mean Chipolata's. Cocktail sausages tend to be the cooked and cold version. You also need to source Back Bacon, which can be tricky as well. Add a bit of Sage and Onion Stuffing as well.

I fully understand the principle of Yorkshire's being with Beef, but they are so yummy done well that I'll eat them with any meat.

Another suggestion, to add to the home cooking feel of Thanksgiving. Get a Spotted Dick on the go and allow everyone to chuckle as you name it during their first mouthful.

Rete

I raised that it is either/or. Never had two types of white potatoes served at my family's dinner table nor my own. In the case of Thanksgiving, there are mashed white potatoes and baked sweet potatoes.

Rete

They can't be made with the hot fat drippings from a turkey?

Nutmegger

Well, as a New Yorker, you know that chicken fat (aka "schmaltz") is essential to a good chopped liver. I don't think it would be the same with a substitute. Likewise, Yorkshire pudding and beef drippings!

Anian

Just mix three random ingredients together that do not even belong on the same plate at the same time. That's what green bean casserole is and everyone seems to want it at Thanksgiving. Excuse me while I hurl.

spouse of scouse

This reminded me of a remark Hercule Poirot made to Inspector Japp, when the latter cooked a meal for him. When Japp told him the pudding was called Spotted Dick, Poirot said 'I have an aversion to the dick that is spotted'.

scrubbedexpat094

Quite right. We always had both at Christmas when I was growing up. After a stint at catering college, I upgraded the mash to Duchess potatoes. Sadly I've not had any success with them in NZ, none of the spuds available here are floury enough and they collapse on baking .

You could make Eve's pudding and serve with custard......my fave.

Rete

I've never had Yorkshire Pudding, NutMegger and thought that I ever will since going the UK isn't on my Bucket List. Now if you invite me to dinner and make some, I will be most happy to try them.

Nutmegger

LOL -- I'm actually the last person in the world who should be expounding on Yorkshires, as I neither cook nor eat traditional English food! I'd be happy to invite you to dinner, but any Yorkshires that I might attempt to make would be a poor facsimile of the real thing.