I got some leeks and potatoes in my CSA yesterday so guess what I will be making for lunches this week? 
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I have a pretty light day workwise so I took a jaunt over to the Amish market to pick up a turkey leg. Iām going to separate the thigh and drumstick and do a test roast on Monday with a dry brine.
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Vichyssoise? 
Now thatās a classy lunch!
One DC prefers a whole turkey so I need to make room in our already full fridge
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A leek and potato soup actually. But a vichyssoise is an idea. It depends how cold it will be on Monday when I make my soup. Today was summerlike but if itās as cold as the weatherman is predicting, I may prefer a hot soup.
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Vichyssoise is good hot, too. Even if itās gauche to eat it hot.
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I made potato leek soup the other day. First I sliced a yellow onion, sautƩ on low in olive oil and butter, then sliced shallots, then several cloves of garlic, sliced leeks. After wilting I add chunks of potatoes, kosher salt and pepper. Some crushed red pepper.
Fill pot with water, bring to boil, then simmer until potatoes are done.
I find broth isnāt necessary. When it cools down a bit, I purĆ©e in blender in batches, last time I got 4 quarts. Nice with chopped chives on top.
Honestly, I love this equally hot or cold.
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Do you add milk or cream to the soup? I usually add milk to mine for a creamed soup.
If I have fresh heavy cream I add it but itās not really necessary, itās creamy without so you save calories and itās healthier.
Sometimes I add chopped carrots with the potatoes, soup has an orange hue but extra vitamins!
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I canāt remember what we did last year. Maybe I swore up and down (SUAD) that I wouldnāt host anymore or do most of it ātraditionallyā. Iām all in for a āmake your own pizzaā (I donāt think any pizza joints are open here that day) and let the kids and grandies do it all. I donāt mind doing the dishes. Maybe Iāll sous vide a big turkey boobee for the carnivores and the kids can do the sides and vegetarian/vegan dishes, unless the power goes out and then it will be outdoor grillinā time.
Iām old. Iām tired. Itās time for the youngāuns to carry the tradition on if they want to. Iāve been cooking turkey dinners for almost 50 years, professionally and later for our family. This family needs to shift to the āexperienceā rather than the āproductā. Homemade pizza sounds just fine.
But, there will have to be butternut or buttercup squash pie. Made with maple sugar and a dollop of cold fresh whipped praline cream on the sideš¦
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Love this idea.
My husband and I spend Thanksgiving at home with the dog these days for a bunch of reasons.
Weāve decided that we can have whatever we like for Thanksgiving this year. Havenāt decided but I am sure the menu will be turkey-free. None of us enjoy turkey that much.
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I just canāt do EVERYTHING anymore, the expense, shopping, hauling in, cooking, all the clean up.
Iāve decided Iāll order a 14 lb fresh Butterball, make that, gravy, Bourbon cranberry sauce, maybe the leek bread pudding (but I wonāt be removing the crust from the brioche!) and thatās it!
Even though I love mashed potatoes, I canāt do it all. Iāll tell my daughter if she requires more, she can make it! Iāll really miss my sourdough stuffing with fresh water chestnuts, a real labor of love.
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Buy them! You can doctor the flavor if you need to.
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I love tradish for this. Feeding a large group with the usual USA TG goodies (some not so good, IMHO), but Iāll always make some lamb for the turkey haters, some fresh green beans sauteed, for me and the others who dislike the vomit-looking green bean casserole. I donāt do the TG celebration until FRiday. People arrive throughout thursday, so I make a Mexican meal Thursday night. Friday is tradish. Homemade rolls, I butcher the turkey parts these days and roast the breast so it isnāt dry and braise the leg quarters and wings. Stuffing, smashed potatoes, deviled eggs, gravy, both kinds of cranberry sauce (one made with orange zest in local cranberries, the other shaped like the can.) Alton Brownās cornbread recipe turns out well, and people love it. Other than that, plenty of beverages and snacks so we can eat, hang out and enjoy each other. I always start a fire in the fire pit. People like to head outside to the fire after gorging. Since itās just my wife and I at home any more, we have to-go containers that folks can take with them.
I once got tired of doing it all. Then, two years ago. I invited a foreign exchange student from France to come to our TG, and she thought that was the greatest thing ever. Put the spring back in my stepā¦in fall.
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One year I had a brief encounter with two young men going to college here; one was from Saudi Arabia, the other from Iran or Turkey, canāt remember.
Later I kicked myself for not inviting them to Thanksgiving dinner (upcoming in a few days). Iām sure they would have enjoyed it.
I think when itās done right, itās truly a great meal. Leftovers great too!
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I guess the refrigerated mashed potatoes from Costco are pretty good, I know the scalloped potatoes are excellent.
TJs also has them in season ā smaller packaging. Probably WF too.
Iām thinking the following:
Some form of turkey
Mashed potatoes with roasted garlic (son to make this)
Gravy
Curried onions
Green chili corn casserole (in lieu of stuffing/dressing)
Something green - Caesar salad? Roasted broccoli? TBD
Dessert - Usually we do a Costco pie with ice cream
I will keep it simple and Iāll do the bulk of the work especially since my cooking son wonāt be here b/c heāll be off to Key West with his girlfriendās family. I enjoy the preparation TBH.
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