…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.
UPDATE: CONGRATS, TERRI! Your name was PICKED–The CD and dish towels are on their way!!! Thanksgiving yum is on the horizon. In the right hand column →→→you’ll see a Holiday Cookbook link next to a Gold Ball under “Find Your Favorite Recipe“. Here, I’ve put together dozens of recipes that might suit your table. Also included is a super-simple segment and … Full recipe post »
Long before Steve Brill made hunting for wild foods a thing, since the dawn of our species we’ve been foraging our lands for edibles to survive. (In the eighties, Brill–aka, Wildman– began organizing foraging expeditions in Manhattan. Once he was slapped with a summons for making a meal from Central Park weeds. Minutes after his arraignment, … 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...