Thank you. Bookmarked!
Looks great!
We have a holiday leftovers thread:
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Brava! Thatās a LOT of cooking, and all looks delicious!
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I totally forgot to take pics!
My spatchcock turkey came out gorgeous. Evenly done throughout in about 1 hr 40 or so. Nothing sry or overcooked.
The stuffing underneath had great flavor, but could have been a little more moisture. Important noteā¦the stuffing at the bottom of the pan was well toasted and a little tough, but we had plenty!
So the bird and a spiral ham and a delicious brisket smoked by nieceās new beauā¦nobody went hungry!
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looks good!
My SIL, who hails from SW Pennsylvania, told me at dinner that there had been some folks in her family who made stuffing on the stovetop - in a sautee pan. Same ingredients as the stuffing they also put inside the bird (celery, onion, stale bread, etc - very basic) fried on the stovetop in a stick of butter. I wondered how much of this was a regional thing vs. how much was just a familial peculiarityā¦
She attempted to make some this year, and not surprisingly it tasted pretty much the same as the stuffing inside the bird, except the bird stuffing was better 
She didnāt know to melt the butter first then add the bread - she put it all in at once (I averted my eyes) - so it didnāt even really get crispy anywhere, which might have made it more appeallingā¦
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This year a friend bought a fresh, cooked 8-10 lb turkey from a pricey grocery store chain here, Mollie Stone. He bought day of, they told him to put into warm oven. He made all the sides. Turkey cost $50, he was happy.
Last year he threw out the turkey dinner package he brought from Safeway, never again.
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Lucky Peeps
I love that. I thought about the Carrot Halwa, but it wasnāt one of the ones in stock when we ordered.
And I love that the Rose with Cinnamon Roasted Almonds is good! Okay, thatās good to know, because Iām very iffy about rose in foodāIāll enjoy a pastille once in a while but then Iām good for a long time, and in everything else itās either been unnoticed or made me think of soap. Well, thatās one weāll put in the next order, then.
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Looks like everyone did excellent jobs, good work all, hope nothing was too stressful.
Thanksgiving for us went fine, and it was the first holiday observed at my motherās retirement home since she moved in this summer. They have two dining options there: the ābistro,ā which I think is like a cafeteria, line up with your tray kind of thing; and the restaurant, which is table service and reservations. Weāve been eating at the restaurant when we have dinner with her there, so I know what the norm is, and for Thanksgiving they added a few touches: an appetizer platter for each table (shrimp cocktail, fruit, and cheese and crackers ā¦ though the cheese was cubes, which I thought was an odd choice with crackers), extra dessert options, wine. Nothing to write home about or anything, but itās nice that it was a little extra.
So far my favorite of the sandwiches Iāve made was turkey, sharp cheddar, cranberry, and chile crisp on a Kingās Hawaiian roll, but all of the variations of turkey/cheddar/cranberry have been great. The truffle butter has not gone bad; one year we got a container of it that tasted aggressively mildewy/blue cheesey, which we discovered via the first and only bite of my sandwich.
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How did your stuffing come out? Mibe tasted good but it was drier than Id have liked, even with the drippings.
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It was good. I was a little concerned after I cubed and dried the focaccia, because the dried cubes didnāt really seem to retain the flavors of the bread fresh from the oven, but for stuffing it turned out really well. Well enough, in fact, that Mrs. ricepad wants me to do it that way for the foreseeable future. The recipe was pretty straightforward: diced onion and celery, softened over medium heat with some butter, toss in the bread cubes then add some liquid. At that point it was a little dry, but with the spatchcocked turkey on top, the stuffing absorbed a lot of wonderful turkey-ness. The parts of the stuffing not covered by the turkey got nice and crispy, and while the turkey rested, I mixed the stuffing to incorporate the crispy bits with the moister bits. Had to omit the mushrooms because Spawn1ās GF doesnāt like mushrooms. And it may be too late for him to trade in the GF.
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Wow, looks incredible!
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A friendās Indian Thxgiving feast: shrimp curry rice, Tandoori Cornish hens, mixed stir-fried vegetables, muffin tin scalloped potatoes, chickpea salad, onion & tomato salad.
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Made this root veg appetizer and everyone really loved it. Beets, sweet potatoes, mint, lemon, olive oil, hummus. A bit of work but worth it. Thank you Vivian Howard.
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This one?
Yupper.
The main courseā¦roasted carrots and cashews, brussels sprouts, mashed potatoes, dressing, butternut squash with pistachios and arils, roasted sweet potatoes and apples, pearl onions agrodolce, cranberry chutney, cranberries, turkey and gravy at my DIL/DS with lots of contributors to the festivities!
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We had our Thanksgiving today. Everything turned out well, but there was just too darned much of it, far more than we could eat as leftovers. We sent the daughter and son in law home with oodles, and there is still a lot in the fridge. Sadly, our sonās ability to consume rolls means no turkey sandwiches on rolls.
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