…at least it does for me. There were no hangdog looks from me when my kids announced they were having Thanksgiving at their partner’s parent’s home; I’ve reinvented my Thanksgiving tradition to fall the Sunday prior to Thanksgiving. With grown kids in relationships (which mean new families with their own holiday traditions), celebrating the Sunday prior to Thanksgiving is the only way we can get everyone under one roof.
I make my own stock with turkey wings, necks and legs available at many groceries a few weeks prior to Thanksgiving. To save time, your gravy will be fine using pre-made turkey or chicken stock.
So I’ve made my plan of attack, and it begins with gravy – the importance of which can never be underestimated. It lends moisture and flavor to turkey (which, if mishandled, can be bland and dry) and imagine a bowl of fluffy white mashed potatoes without a gravy boat by their side. I tell you what they’d be: shamefully naked – disgraced.
I always make my gravy several days in advance; there’s entirely too much action involved getting the food on the table to make a last minute gravy. So I make this base several days in advance, then stir in turkey drippings at the last minute. Sautéed mushrooms and/or giblets are another tasty niblets you may add.
Roast Turkey with Lemons and Sage Butter
Here are the other recipes I’ve inserted into my Turkey-Day Count-Down spreadsheet; click the gold Holiday Cookbook ball icon (on your right and up) for a plethora of well-tested recipes, I’ve made through the years, some which can be made in minutes.
Must pasta insist we default to basil and oregano when seasoning the accompanying sauce? Does Indian cuisine demand we pay homage to proteins with basmati rice, potatoes or Naan? Break free the chains! Particularly now since Al Dente’s latest line of Piccola Pastas have hit market shelves to switch things up. My last post, Pastazanella, was inspired by … Full recipe post »
You’ve heard of panzanella, right? That oh so delicious salad celebrating tomatoes when they’re bursting on the vines–even more handy to have in your recipe repertoire when you’ve a loaf of slightly stale Artisan bread that’s begging to be utilized? But what about Pastazanella? I just made a big batch, and I’m pretty sure you’ve never heard of that. Pastazanella … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...