A friend’s bday is close to Thanksgiving and my partners work load has been at near catastrophic levels most of the year, so we’re skipping the usual dinner with her sister and family and meeting said bday friend and spouse for a long weekend at the coast. Bougie dining (including fresh off the boat dungeness!) and a decided lack of any pressure to do anything are the only things on the agenda.
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I might have a couple guests .
Razor clams dipped in a egg and milk wash .Then into finely crushed saltines.
Fried in butter and a little oil for a very short amount of time .
Butter nut squash cooked in the oven .
I’m searching for a vegetable or other side that will go with this diverse menu .
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Classic clam recipe. Good on you!
What a privilege and pleasure to dig ‘em in good company, and then catch breath while the diggers’ veterans fry 'em for everyone, us newbies included.
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Has anyone made the NYT Sweet Potato Gratin with Gruyere? It’s got a paywall- I’ll post something similar
……
Other sweet potato ideas
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I grew up with, and have often myself done, simple baked sweet potatoes served as-is with butter for Thanksgiving. However, several years ago I discovered these roasted sweet potatoes with orange marmalade and bitters from the Gourmet Today cookbook. The OJ, marmalade, and bitters reduce down to a sophisticated, bittersweet glaze as the potatoes roast.
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We had turkey, stuffing, gravy, cranberry sauce, sweet potatoes with apples, dried cherries, pecans & maple, mixed greens and goat cheese frittata (in place of spanakopita), and apple pie.
Turkey wing for breakfast, stuffing for lunch.
Leftovers for dinner, with purchased pumpkin pie tonight.
I might make the Tom Kha Turkey soup tomorrow. We really liked it last year.
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Just picked up a copy of this book and was looking at this recipe, wandering if it would be good.
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Here’s my alternative menu for a Thanksgiving Dinner for two. It’s casual enough to make sense for the two of us, but still I tried to incorporate many of the traditional foods so we don’t forget it’s a holiday. We love this kind of fare, and already are looking forward to our “Turkey Dinner”.
Grilled turkey-and-Swiss sandwiches on homemade cranberry-pecan sourdough (choice of open-faced or traditional sandwich, with gravy optional).
Crispy, twice-cooked potato wedges – both gold potatoes and sweet.
Grated carrot salad. Pickled green beans. Pickled cherries.
To drink: choice of apple or blackberry shrub, alcohol optional.
For dessert: homemade pumpkin ice cream.
After dinner we’ll throw the switch on our outdoor holiday light tableau and light up the tree.
Happy holidays!
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So glad to see this thread up. Just was discharged from the hospital and need all the help I can get this year.
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I hear I am about to be tapped to make a turkey while traveling, 2,516.2 mies away. I’m on it !
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I need to remind my aunt about the Judy bird…
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Just remembered quiche bites and deviled eggs for the grazing period from an earlier Thanksgiving planning thread.
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For the first time in almost 30 years it may be just the two of us. Parents and grandchildren” might “be traveling. But you know what - just in case they don’t.
I’ll still roast a whole bird instead of just a breast. Better turkey drippings for dressing.
So: Roast turkey
Cornbread dressing
GBC
Corn casserole
Sweet potatoes
Rhodes rolls
Cranberry sauce.
Pumpkin pie for dessert and maybe a pecan pie too. What the heck right.
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Pickled beets and eggs are perennial apps for Thanksgiving in our house! Even though it’s just the two of us, I have to have them. Once a years treats - along with oyster stuffing.
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Would you share your oyster stuffing recipe?
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It’s a loosey, goosey thing. I buy a loaf of sturdy French bread and cut it into cubes to dry, days before Thanksgiving. In a giant saute pan, in copious amounts of unsalted butter, I cook finely diced onion, celery with leaves, fresh fennel, carrots - probably equal amounts of each. I mix that in a gigantic metal bowl with the dried bread. I add several beaten eggs, some chicken stock and whole fresh oysters with their liquor (as many as I can afford) stir it all around and season it with Bell’s Poultry seasoning. I also sometimes add sliced fresh shiitake mushrooms. Turn it out into a buttered casserole cover with foil - bake at 350 then remove foil and let it crisp on the top.
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Sounds delicious! I will give it a try at some point.
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I am really wishing we stocked up on fresh oysters when we were in Galveston a few weeks ago. All we have available here now are those “jarred” oysters. Your recipe sounds great.
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