Her ingredient amounts are the same as those in the focaccia recipe I’ve been making for years from the cookbook No Need to Knead. Works great with a slow rise in the fridge.
Want.
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Iirc her recipe is from that book
Ooh! Where are you eating? You sure do get around!
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She says from Atlanta 
(I’m in Boston for Thanksgiving pretty much every year)
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We’re going traditional. The grandgirls insist on Sweet Potato Casserole and just finished cooking Cranberry sauce. It’s so satisfying squashing those berries against the side of the pan! 
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Can you tell me about what you do after you remove it from the fridge? You let it warm up for about how long before putting it into your baking tin for another rise of… 2 hours?
Let it sit out until it’s fully room temp (how long that takes will depend on your environment, but probably a couple of hours). Once it’s shaped and in the pan, it doesn’t need a long rise after its slow ferment, and the time coming to room temp does most of the work. You can just let it rest in the pan for 15-30 minutes and bake, as I recall. Alexandra Stafford moves it to a pan first and then lets it come up to room temp.
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Much appreciated!
This side is right up my alley.
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Holy canoli!
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My mom, also from Ohio, used to make a version of this for Thanksgiving and Easter - hers was topped with cheddar cheese, and referred to as Spoonbread. Très Midwest.
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Finalized the menu and braved Costco/grocery store yesterday - what a zoo! Bought a lovely rack of lamb for our main, and then discovered that my local grocery had nice fat turkey drumsticks on sale (along with wings and necks, which I was looking for for stock). I’m not a turkey fan but DH will eat a drumstick, so I bought a couple, one for the stock pot and one to roast for him. Hard to resist at $1.50 a pound - and I got to eat some crispy skin after roasting the one destined for the stock pot!
I hosted weekend guests last weekend and cooking for them wiped me out, so I’m paring back my T-day menu for the two of us to some extent. I’ll make crab cakes and pull some olive cheese balls (made by me previously) from the freezer to bake off for apps. Then we’ll have the two meats, mashed, gravy, and stuffing, which is basically a vegetable side and carb side all in one chez moi (roasted fennel, mushrooms and shallots feature prominently, along with loads of herbs and finely-chopped mirepoix). Maybe a salad. Half-sized apple and pumpkin pies. Basta - and I’ll be done cooking until Sunday at the earliest!
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Yesterday I cooked a 12.5 lb fresh Butterball … split in half to take as a surprise to 2 different friends. (Thank God I bought the Oxo Poultry Shears that Shrinkwrap uses, worked perfectly.) I wanted to try the Woks of Life Grandpa recipe but I did some variations. I was so tired at the end, still had to deliver them, didn’t even snitch a taste, haven’t heard back yet. Looked great though!
Since I love Marcella Hazan’s recipe for Roasted Chicken, cooked breast side down in the beginning, I thought I’d try this recipe. I decided to add cut up lemons and fresh thyme to the cavity. Used some white pepper instead of all black. It was done in 2.5 hours. Rested an hour. Per the Petrini recipe I always use/love, halfway through I heated up (not boiled) white wine and brandy and poured it over the turkey.
My question: I always make make-ahead gravy. 3 T butter heated to foaming, 1/3 cup flour, whisking constantly, then still whisking, add a quart of hot broth and strained turkey pan juices. I whisked like crazy but tiny gobs of flour remained. I was too tired to strain it; just took a container of gravy to each person … tasted great. Tomorrow I’m going to cook our turkey and I’m wondering if I should use Wondra instead. Can’t figure out what went wrong yesterday.
Earlier in the week I made a double recipe of my favorite Bourbon Cranberry Sauce. I don’t usually make mistakes but after I made it I realized I doubled everything EXCEPT the Bourbon. Didn’t taste half as good … I gave it to my friends but then made a fresh batch the right way.
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This always happens to me if I add a lot of liquid to my roux all at once. To avoid it, I add a cup or so to start, and whisk until the mixture is smooth (but very thick, like library paste). Then add the rest - the paste dissolves more easily than dry roux without lumping.
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Publix in SC, $.39/pound, no purchase necessary. Limit two.
I read somewhere recently that Wondra Flour is the go to for no lumps in the gravy and quicker thickened gravy. I don’t suffer much from lumps but getting Turkey gravy to thicken in a timely manner at the last is always a challenge. Trying the Wondra this year.
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