What's Cooking for Thanksgiving
We will be camping in Williamsburg next week. I haven't heard if the campground where we will be staying does a potluck or similar community event so I am planning to do something a little more speci...
Forum Discussion
Staying at a cabin in a state park upstate New York this year. Spending this weekend doing last minute food prep. The menu is as follows:
Two turkeys. The 13 lb whole bird will be spatchcocked and follow Wolfgang Puck's Turkey Brine
Recipe. It's laborious and 'spensive to make but is always the first bird eaten.
The hotel breast and legs are purchased separately to cut down on knife work;I debone the legs and stuff them with cornbread + sausage stuffing and then wrap them in foil which is way easier than the toothpick and butcher's twine method. Why do I bother to take the bone out of the legs? 'Cause it makes for easier serving and the lil rounds look so pretty on the platter. This is the recipe I play with https://www.washingtonpost.com/recipes/julia-and-jacquess-deconstructed-turkey-with-corn-bread-stuffing-and-gravy/11042/ As well the extra bones go into the stockpot and make the gravy that much richer.
Since Im making such a production of the birds,the sides will be much simpler. Roasted sweet potatoes in the campfire; cauliflower puree to repace mashed potatoes (already made and in the freezer; just heat and serve), roasted acorn + butternut squash salad which is a variation on ratatouille and will be served room temp, cocanut rice and peas,homemade cranberry sauce ( so simple to make I don't understand what the canned stuff is about), pecan praline topped flan and a store bought apple pie with whipped cream; a bowl of clementines and nuts finish the dessert offerings.
Writing this out of order so forgot to list the noshes/appetizers first. We'll have veggie spring rolls, red goddess dip (roasted red peppers replace the green stuff) and blanched veggies, marinated sherry 'shrooms and a variety of olives.
Still thinking whether I should make a light soup.
Two turkeys. The 13 lb whole bird will be spatchcocked and follow Wolfgang Puck's Turkey Brine
Recipe. It's laborious and 'spensive to make but is always the first bird eaten.
The hotel breast and legs are purchased separately to cut down on knife work;I debone the legs and stuff them with cornbread + sausage stuffing and then wrap them in foil which is way easier than the toothpick and butcher's twine method. Why do I bother to take the bone out of the legs? 'Cause it makes for easier serving and the lil rounds look so pretty on the platter. This is the recipe I play with https://www.washingtonpost.com/recipes/julia-and-jacquess-deconstructed-turkey-with-corn-bread-stuffing-and-gravy/11042/ As well the extra bones go into the stockpot and make the gravy that much richer.
Since Im making such a production of the birds,the sides will be much simpler. Roasted sweet potatoes in the campfire; cauliflower puree to repace mashed potatoes (already made and in the freezer; just heat and serve), roasted acorn + butternut squash salad which is a variation on ratatouille and will be served room temp, cocanut rice and peas,homemade cranberry sauce ( so simple to make I don't understand what the canned stuff is about), pecan praline topped flan and a store bought apple pie with whipped cream; a bowl of clementines and nuts finish the dessert offerings.
Writing this out of order so forgot to list the noshes/appetizers first. We'll have veggie spring rolls, red goddess dip (roasted red peppers replace the green stuff) and blanched veggies, marinated sherry 'shrooms and a variety of olives.
Still thinking whether I should make a light soup.
