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There's a nice article about Heritage Breed Turkeys in the New York Times today, with pictures. Bourbon reds, so handsome!

(It's the one on the left.)

Does anyone want to share their favorite Thanksgiving recipes with me? Since the savory cheddar biscuits and the creamed corn gratin two years ago, I haven't tried anything new ... I'd love some tips!


( 9 comments — Leave a comment )
Nov. 7th, 2007 03:38 pm (UTC)
Looks like your lj-cut is missing a closing quotation mark...
Nov. 7th, 2007 03:42 pm (UTC)
Gads, and I did my picture as an A HREF instead of an IMG SRC. That's what I get for trying to post too quickly at work!
Nov. 7th, 2007 04:35 pm (UTC)
I think turkeys are kind of horrible, but the one on the left is handsome. :)

For Thanksgiving this year, I'm thinking about doing some kind of curried squash with the apple chutney that anchiale made... probably a small amount of panang curry paste, since I'll be cooking for my parents, and for some reason they hate Indian curries. (I've gone and gotten individual spices to see if any of them disgust them, but it seems to be all the spices all together that does it.)
Nov. 7th, 2007 04:58 pm (UTC)
my mum does this lovely side of dried prunes (but get the soft/sweet ones on the silver foil packs), roughly chopped, softened in a bit of butter, with added cognac, seasoned and left to simmer for 5-10mins. it is loooooovely on the turkey meat.

also, in greece, the stuffing we make is most definitely not made of breadcrumbs. it's beef mince (well, veal to be precise), softened in olive oil, adding onions, pine nuts, chestnuts, some parsley, a dash of wine and seasoned, then stuffed into the turkey's belly. it is *amazing* (even though i no longer eat red mead). AND we always add potatoes, chopped into 4, into the juices of the turkey about 2hrs before it's ready. they become soooooooo soft and tasty and --- mmmmm --- i'm salivating now.
Nov. 7th, 2007 05:04 pm (UTC)
Interested in corn, pepper, and potato hash?
Nov. 7th, 2007 05:19 pm (UTC)
I'm celebrating Christmas on 1 December this year, so adding Thanksgiving influences to the turkey might be an idea.

Although I'll be driving up to Leeds for it, so depends on what will travel well. Do you think a pumpkin pie would keep for a day out of the fridge?
Nov. 7th, 2007 11:27 pm (UTC)
It should be fine, provided it's one of your basic cooked-custard ones.
(Deleted comment)
Nov. 8th, 2007 10:41 am (UTC)
Nov. 9th, 2007 02:19 am (UTC)
The best gravy ever.
Most turkey gravies are awful. Bland, pale, and weak. This one is not. It does take some work, but for a special meal like Thanksgiving, it is totally worth it. You can cut the recipe in half for a smaller bird (i.e. not "for a Crowd")

This is copied directly from Cook's Illustrated:

Giblet Pan Gravy for a Crowd

To eliminate the rush to make gravy once the turkey emerges from the oven, this gravy is brought close to completion while the turkey roasts. (If you prefer, prepare the gravy through step 2 one day in advance, refrigerate the gravy, and then bring it back to a simmer as the turkey nears completion.) Once the bird is out of the oven, the gravy is enriched with defatted turkey drippings and heated through.

Makes about 2 quarts
1 tablespoon vegetable oil
reserved turkey neck , heart, and gizzard
1 onion , unpeeled and chopped medium
6 cups low-sodium chicken broth
3 cups water
2 sprigs fresh thyme
8 parsley stems
5 tablespoons unsalted butter
1/4 cup unbleached all-purpose flour
2 tablespoons unbleached all-purpose flour
1 1/2 cups dry white wine
Table salt and ground black pepper

1. Heat oil in large heavy-bottomed saucepan over medium-high heat until shimmering but not smoking; add turkey neck, heart, and gizzard and cook, stirring occasionally, until browned, about 5 minutes. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Reduce heat to low; cover and cook, stirring occasionally, until turkey parts and onion release their juices, about 20 minutes. Add chicken broth, water, and herbs; increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, skimming any scum that rises to surface, until broth is rich and flavorful, about 30 minutes. Strain broth (you should have about 8 cups), reserving heart and gizzard; discard neck. When cool enough to handle, remove gristle from gizzard; dice heart and gizzard and set aside.

2. Heat butter in large heavy-bottomed saucepan over medium-low heat; when foam subsides, whisk in flour. Cook, stirring constantly, until nutty brown and fragrant, about 10 minutes; gradually and vigorously whisk in giblet broth and wine. Increase heat to medium-high and bring to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavorful, about 30 minutes; set aside until turkey is done.

3. While turkey is resting on carving board, spoon out and discard as much fat as possible from roasting pan, then strain drippings into saucepan with gravy, pressing on solids in strainer to extract as much liquid as possible. Stir in reserved giblets; return to simmer to heat through. Adjust seasonings with salt and pepper; serve with turkey.
( 9 comments — Leave a comment )


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