The turkey was glorious, the stuffing balls crisp and moist, the mashed potatoes perfectly seasoned, the bread sauce (white gravy) superlative, the (brown) gravy perfect and plentiful, the Brussels sprouts crisp and charred just right, the green beans tender and buttery, and the dessert… I don’t know, I never make it to dessert (but my youngest nephew had 3 bowlfuls of ice cream and wanted a 4th, so I it must have been good).
I did the Brussels sprouts with parmesan per suggestion of hostess, and they were very good, but I think they’re even better without.
The stuffing balls stayed in a bit long (gravy was being made so I couldn’t get them out), but they didn’t suffer too much.
We had 3 pies: peach, apple, and pumpkin. The peach was the house favorite, I suspect for the novelty at this time of year.
I forgot to take pics of the pretty plating of the beet-tinged salmon and the cheese board, but here are some of the rest (putting most in a gallery, use the left and right arrows to scroll).
I totally agree that once is enough. I boil chunked potatoes in salted water, push them through the tamis, plucking off the skins as I go, and stir in Mexican crema. It is my new take on instant mashed potatoes.
Saregama, I’d love to try these this year, for one of our 2 stuffings. How big do you make the balls (golf ball, baseball, softball?) and what temp/time do you use? Do you try to spritz them with oil on the outside before baking? And do you need to do anything special to make the balls cohere? Thanks so much!
