How do you do Thanksgiving?
Nov. 21st, 2007 12:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
flummoxicatedTraditional Turkey? Ham? Or is tofurkey on your table?
My mom taught me to roast turkey via the aluminum foil method, basically you tent the bird in foil until the last portion of the cooking. This keeps it from drying out. I was scandalized to find that not everyone does this when another family member hosted the meal one year - ack, pass the gravy! However, Mum isn't too much into fancy herbs and such, and I love shopping at Penzey's Spices, so when I found this recipe for turkey with Herbes de Provence and Citrus, I tried it and haven't looked back. This year though, I confess that I balked at paying $2.99 for a package of herbs. That would be $9.00! Sheesh! So we are going to try it sans the fresh herbs this time around. I really have to start an indoor herb garden. Maybe even an outdoor one, as my tomato plant was fine up until about ten days ago.
The other traditional dish for my family is this casserole made of chopped broccoli, cream of mushroom soup, and, of course, cheese. (This is as close to the recipe we use that I could find, just omit the pimento if you want it Flummoxicated-style. Or this one, though we don't use W sauce.) It's kind of white trash, I suppose, since cream of mushroom soup is involved, but it's really tasty.
Ever since our honeymoon in Colonial Williamsburg, we have been hooked on peanut soup. It is amazingly delicious! I have taken to making it for dinner the day before so I'm not cooking so many different dishes. Any leftovers get served for Thanksgiving, of course.
For dessert - pumpkin pie. I'm going to be tinkering with a recipe or two and will report the results.
I was hoping my friends and I would be able to do an orphans' Thanksgiving, but everyone here seems to be taking off for parts unknown - so we'll have lots of leftovers. Which is fine by me because I won't have much time for cooking in the next week or so.
ETA: Spouse insists on Pillsbury brand crescent rolls; he's also a stuffing junkie so that's a Thanksgiving requirement as well. And I like cranberry sauce in the shape of a can. Just because!
Enjoy Thanksgiving, everyone!
My mom taught me to roast turkey via the aluminum foil method, basically you tent the bird in foil until the last portion of the cooking. This keeps it from drying out. I was scandalized to find that not everyone does this when another family member hosted the meal one year - ack, pass the gravy! However, Mum isn't too much into fancy herbs and such, and I love shopping at Penzey's Spices, so when I found this recipe for turkey with Herbes de Provence and Citrus, I tried it and haven't looked back. This year though, I confess that I balked at paying $2.99 for a package of herbs. That would be $9.00! Sheesh! So we are going to try it sans the fresh herbs this time around. I really have to start an indoor herb garden. Maybe even an outdoor one, as my tomato plant was fine up until about ten days ago.
The other traditional dish for my family is this casserole made of chopped broccoli, cream of mushroom soup, and, of course, cheese. (This is as close to the recipe we use that I could find, just omit the pimento if you want it Flummoxicated-style. Or this one, though we don't use W sauce.) It's kind of white trash, I suppose, since cream of mushroom soup is involved, but it's really tasty.
Ever since our honeymoon in Colonial Williamsburg, we have been hooked on peanut soup. It is amazingly delicious! I have taken to making it for dinner the day before so I'm not cooking so many different dishes. Any leftovers get served for Thanksgiving, of course.
For dessert - pumpkin pie. I'm going to be tinkering with a recipe or two and will report the results.
I was hoping my friends and I would be able to do an orphans' Thanksgiving, but everyone here seems to be taking off for parts unknown - so we'll have lots of leftovers. Which is fine by me because I won't have much time for cooking in the next week or so.
ETA: Spouse insists on Pillsbury brand crescent rolls; he's also a stuffing junkie so that's a Thanksgiving requirement as well. And I like cranberry sauce in the shape of a can. Just because!
Enjoy Thanksgiving, everyone!
