Thursday was Thanksgiving here in the United States. I realize that this doesn't pertain to lunches but I thought that there are so many wonderful food traditions for our children and families I would add a few in.
This is basically a holiday of food, family and thanks for what we have in our lives. This year, the first I can remember, I spent Thanksgiving with my immediate family, daughter, son and husband here at home. Nice day with not too much stress and a little extra time to truly make a special meal.
This is basically a holiday of food, family and thanks for what we have in our lives. This year, the first I can remember, I spent Thanksgiving with my immediate family, daughter, son and husband here at home. Nice day with not too much stress and a little extra time to truly make a special meal.
Our Thanksgiving actually started Wednesday, when my daughter, son and I drove out to Point Reyes to a wonderful butcher, Marin Sun Farm and picked up our Turkey. Natural Heritage Turkey along with their chorizo and breakfast sausage to make stuffing. On the Turkey package was written that we got a White Holland bird. We were also given a print out of the birds that they had with photos. Most were these beautiful feathered creatures. Ours looked like an over grown chicken with added red comb on its beak. My daughter made jokes through the day of getting the "geek" of the turkey world. So our slight silly dissapointment added giggles to our day. That being said, with at tribute to the turkey, this was the best turkey, we've all agreed, we ever had. I thought I would tell you a little about the preparation.
That evening we cleaned our Turkey, and put it in a brine bath for the night. Took the neck and made broth for the gravy. The next morning turkey washed again and thoroughly dried. Salt and peppered. The inside we stuffed with Aromatics and fresh sage, rosemary and thyme. She was then slathered in Olive Oil and put into a 500 degree oven for half an hour. At that point she was taken out, a triangle of aluminum foil placed over the body, extra pieces placed on the wings and legs so that they didn't burn. Then placed back in the oven for another 1.5 hours at 350. (11.6lb bird) This had to be the most aromatic, moist bird. Absolutely beautiful. The dripping made a lovely gravy. Although, I did forget to tie its legs down, so it wasn't in the traditional perfect form...oh well. The meal was early and it was lovely and completely enjoyed.
Two stuffing were made since my husband and daughter have distinctively different wishes. A traditional sage, onion, mushroom and sausage stuffing for my husband. Who brings his English childhood roots to the table. My daughter prefers the a blue corn bread, chili stuffing. Along with mashed potatoes, sweet potatoes, cranberries and a salad. Since it was just the four of us we passed on the broccoli, red cabbage (my German heritage), cornbread,and pumpkin pies.
The dessert my daughter took over and made an Apple Brown Betty, via my Moms old 1964 Joy of Cooking, along with Hard Sauce, whipped cream and tea. We had this in the evening. Delicious, warm, and cozy.
The rest of the day was enjoying each other and simply put lazy.
I will add our recipes to the I.L. holiday links below.
Hope all of you who partook in the holiday had a wonderful day. Would love to hear your stories, thoughts, and special recipes.
1 comment:
Thanksgiving has always been a big holiday for me. So now that I live in Brazil, every year I make a big Thanksgiving dinner for my family and friends. Out of the group I am the only American, so some of the typical Thanksgiving foods are kinda of strange for my Brazilian friends and family. Because of this I am always trying to get my daughters to try the different flavors that are normal for Americans. Example: My daughters hate peanut butter and jelly sandwiches which I remember loving as a kid. Thanksgiving lands up being a mix of my trying to incorporate new flavors into Brazilian tastes. There is no pumpkin pie, because no one would try it but pumpkin cheesecake went over really well this year. Brazilian rice (when the rice is fried in oil, onions and garlic before you put water) is always on the table. Cornbread is always difficult because here they are used to make corn cake. But what went over really well this year were biscuits. I think they were the biggest success at my table, something easy and so common to people in the US. No one knew what these little bread things were but everyone loved them, even my daughters. I guess it goes to show that the simplest things are what makes everyone happy.
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