first of all, a day early, but i won’t be blogging tomorrow — happy thanksgiving!
usually, they involve lots of yummy pennsylvania dutch starchiness when we visit kirk’s parents, but this year we’re staying home. kirk’s parents had a previous commitment (on thanksgiving? whatever.) and it’s our first year in our new apartment anyway. so instead of a food network thanksgiving, or a southern-ish-style thanksgiving, we’re having a martha stewart living thanksgiving. the turkey recipe from the november issue, to be specific. here’s what’s planned so far, with more probably to be added:
» brined turkey and stuffing, a la martha — we got a fresh turkey from our local farmer’s market, and we’re soaking it in a spiced brine for 24 hours prior to cooking. yummo, as rachael ray would say to martha if they weren’t blood enemies. the turkey will be stuffed with some kind of yummy stuffing, the details of which i can’t remember. the most important stuffing note, though, is that the recipe calls for the stuffing to be placed in cheesecloth before placing in the turkey. that way, you can take out the stuffing when the turkey is done, and cook the stuffing longer so you don’t get salmonella or whatever. this is a major victory for me. kirk always worried about the ill effects of stuffing a turkey, so he’d never let me put stuffing loose in the turkey. never mind that i lived my entire life doing it, and never died as a result. ah, compromise.
» organic green bean casserole — they had a display of organic fried onions and organic green beans and organic cream of mushroom soup at whole foods, and the concept of organic green bean casserole cracked me up so much that i had to buy it. maybe we can have organic jell-o salad for dessert, to complete the ’70s vibe.
» cranberry salad — my family historically makes the standard cranberry sauce from fresh cranberries. one bag cranberries, one cup sugar, one cup water. boil. kirk this year made his aunt marcia’s cranberry salad, which has nuts, and oranges, and chopped fresh cranberries, and sugar, and oysters, and chopped chives, and other stuff i’m forgetting. well, not really oysters and chopped chives. but it’s far too busy a recipe for me. and nonstandard thanksgiving fare to boot. and he made at least 18 pounds of it. i’m skeptical. we’ll see.
» cope’s corn — no thanksgiving would now be complete for me without it. see, i can change.
» potato filling — this is mashed potatoes with celery and onion and bread and 11 herbs and spices according to the colonel’s secret recipe. actually, kirk’s mother’s recipe. but it is yummy. i’ve adapted to this, as well. great comfort food.
» gravy — lotsa lotsa gravy. made from pan drippings and roux, the right way.
» steamed broccoli — there has to be something green, right? or i may open a can of mustard greens.
» pumpkin cheesecake — a bit of a twist on tradition, but one i can handle.
i think that’s it. i’m probably forgetting something. but you get the gist.
here’s hoping your thanksgiving is as blessed as ours will be.