I’d be tempted to throw in some roasted garlic too.
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I keep saying my favorite thing is the dressing … no, it’s the Bourbon cranberry sauce … no, the perfect mashed potatoes, the turkey breast. See why it’s impossible for me to delegate? I don’t know how much longer I can keep doing it all. I’d rather just make the turkey and have “others” bring over all the rest!!!
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I’m half Italian so I always have garlic in the house. I’d love it in mashed potatoes but I don’t put it in for T Day in case some would prefer plain. I know it’s hard to please everyone!
Aren’t you all impressed that the potatoes only cost .97 cents???
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Totally impressed. My bag o taties was a couple of dollars. They will be put together while the turkey is resting. Riced with crema, butter, and horseradish.
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The turkey heart and liver go to the cats. The neck for stock. I don’t get with gizzards. Same with chicken. My cranberry jel is simply 1/2 strength raspberry jello (reg or sugar free) and fresh or frozen cranberries. It is tart. The grandies put it on their rolls this year. Tomorrow we’ll probably have an early t-day meal at the hospital ( their food is fantastic!) then steak and baked potatoes for our little dinner for 2.
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Mr Autumm just tried to put his beer bottle in my fridge. I do not have space for an open beeR. That is what the beer fridge is for
until I start stashing stuff in there later. . .
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Today I made my desserts: pumpkin pots de crème (I went for the big ramekins), and glazed chocolate brownie cookies with a holiday motif.
I also baked off the second of two whole-wheat cranberry-pecan loaves for the turkey sandwiches.
These will all benefit from the overnight rest.
Gravy was made earlier in the week. All that’s left for tomorrow is the turkey breast, spuds, and a carrot salad.
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I use everything in my dressing and gravy, including the liver. I missed the memo that said not to use the liver because it made the stock cloudy, and by the time I heard about that, I had already grown to love the flavor.
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What a lovely experience. I may have teared up a bit but that’s just between the two of us.
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Turkey breast is spatchcocked, seasoned and is air drying in the fridge. Back, trimmings and the usual suspects are simmering in chicken broth on the stove. Dinner will be for one. I like the basics, dressing, mashed potatoes and gravy, whole cranberry sauce from the can, a salad of some sort that will include fennel, red Anjou and or orange. No dessert, although I do have carrot cake in the freezer, also there will probably be a martini whilst cooking and wine with.
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Too late! I just finished cubing it and it’s drying in the oven now. No biggie: it’s such an easy recipe that I wouldn’t have a problem making it again in a few days. Maybe for turkey sandwiches!
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How do you spatchcock a breast?
Twas the night before Thanksgiving.
The kenai / jalapeno dip I didn’t love plain is now puff pastry spirals, with the addition of potato and zhoug, and I’m feeling much better about it.
Lemon spread for gravlax is done, and I gave in and made the tuna spuma / mousse I was not going to.
Sticky toffee pudding is baked and doused, with a double batch of boozy toffee sauce for serving (and in case people want to drizzle it over ice cream, because it’s delicious).
Mushroom and leek bread pudding is soaked and ready to bake in the morning. Mac and cheese is sauced and ready to bake before we eat.
And I’ve just made a list of everything that has to be taken along, lest I forget some component or implement.
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What very luckypeople you’re cooking for …
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Take out the backbone and press to flatten, just like you do a whole turkey.
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This is one of my all-time faves. Gives an impressive result for such a simple recipe. (I agree on the lower amount of cream, too.)
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Interesting recipe for Smoked Chile Scalloped Sweet Potatoes - thanks for the link. What do you like to serve this with?
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One of our young guests has spiked a 103° fever so sadly we will be minus 4 guests. There have been a lot of big feelings over this (mostly, but not only, from the 7 year old in the house). We are strategizing how to best make this all work for everyone - since they were bringing half the sides. They will still drop off the sides, but we will eat earlier and then drop off the turkey, other sides, and desserts for them to eat after we’re done. Trying to stay positive!
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I am continually impressed by the resilience of families with young children, including yours. Great plan to let everyone enjoy the meal, even though not able to be together at the table today. Can the 7 year old help with delivery and wave thru a window to the missing young guest?
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Lots of bugs going around up here in Ontario. I hope the little one with the bug feels better soon, and I hope you guys enjoy your Thanksgiving.
The flu circulating is especially bad this year according to a virologist I follow, and that pesky novel virus that just won’t go away has had an uptick in southwestern Ontario, so probably the same uptick is happening south of the border.
I hope everyone has a happy and healthy Thanksgiving .
And open some windows, if you can, if one of your guests is unexpectedly coughing or sneezing!
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