Post by Leonard BlaisdellI thought I'd string prep out over a couple of days instead of jamming
it all together on Thanksgiving Day.
yesterday: Cornbread for dressing and cranberry sauce
today: B. Crocker cookies, pecan pie, biscuits, chopped celery & onion,
found and dusted the roasting pan, boiled the turkey innards for
tomorrow's broth, trimmed the brussels sprouts. It was a team effort.
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Tomorrow "should be" easier than in the past. Our Butterball was a hair
under thirteen pounds, frozen and not cheap. I bought it last Thursday,
and determined that it's thoroughly thawed this morning. We're ready!
Have a Happy Thanksgiving!
Thanks, Leo.
Monday: cranberry-orange relish
Wednesday: we made the stuffing and set on the (cold) gas grill
overnight so I wouldn't have to schlep it down to the basement fridge
and then back up again. I cleaned out the turkey and rubbed salt
and pepper under the skin and in the cavities; I want to deport the
person who processed the turkey -- they left an unusual number of bits of
quill in the skin and it was annoying to work it over with needle-nosed
pliers. Then I made salad.
Today: I brought in the stuffing to warm up a bit; we'll stuff the bird
and get it in the oven by 9:00 so it'll be done and rested by 2:00.
I favor Honeysuckle White turkeys; the smallest one I could find was
15 pounds. At some point my husband will made whipped cream; he treats
the cranberry-orange relish as dessert.
That's it. No cookies, pie, biscuits, or brussels sprouts. The innards
were discarded; neither of us likes the ferrous flavor that they impart.
To my fellow Americans: Happy Thanksgiving.
And you other people from those imaginary countries (including Hawaii)
outside the border of the U.S.: you can have a nice day as well.
--
Cindy Hamilton
