- Jun 12, 2014
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Founding Member
So what did everyone prepare and enjoy? Did you go traditional, smoked meat, Peking Duck at the Chop Suey Palace? Even though we really enjoy smoked turkey and ham, traditional is the way we always go for Thanksgiving.
We do the turkey in a browning bag with flour after rinsing, patting dry, seasoning with salt and pepper, stuffing the cavity with celery, onion, apple, and a bay leaf, and then rubbing down with butter. Put the bird in the bag breast down in a roasting pan with 3 cups of water. 15-1/2 pound bird cooked at 325 for 3-1/2 hours. Very moist, but not to the point that it couldn't be carved. Cornbread dressing with cornbread, 4 slices of toasted bread, a sleave of saltines, a beaten egg, 2 boiled eggs, celery, onion, pepper, and chicken stock stirred and baked. Make a roux with 1/2 cup of butter and 1/2 cup of flour, then add 4 cups of turkey stock, 2 boiled eggs (chopped), shredded turkey, and giblets (cooked and chopped liver and gizzard, but my bunch won't eat this, hence the shredded turkey). The gravy ties it all together. Guaranteed to induce a great nap by mid-afternoon.
Sides were collard greens, sweet potato soufflé, green bean casserole, zipper peas, brown rice, and homemade yeast rolls. We cheated on the cranberry sauce and used a can instead of making it fresh, but this was a mild concession. Desserts were all pies with pumpkin, coconut custard, pecan, and apple. I hate to admit, but most of us guys sat around after lunch with our belts and pants undone (stretch pants and warm up suits are for the south Florida geriatrics). After a nap and a walk, we do it all over again, just slightly smaller portions.
The best part was the family getting together and enjoying each other and being thankful for our blessings, even those we don't realize sometimes. I hope the Chatter bunch all had a great day and that Saturday will bring good results. Please share what you did and how you did it. Always looking to find ways to up my culinary game!
We do the turkey in a browning bag with flour after rinsing, patting dry, seasoning with salt and pepper, stuffing the cavity with celery, onion, apple, and a bay leaf, and then rubbing down with butter. Put the bird in the bag breast down in a roasting pan with 3 cups of water. 15-1/2 pound bird cooked at 325 for 3-1/2 hours. Very moist, but not to the point that it couldn't be carved. Cornbread dressing with cornbread, 4 slices of toasted bread, a sleave of saltines, a beaten egg, 2 boiled eggs, celery, onion, pepper, and chicken stock stirred and baked. Make a roux with 1/2 cup of butter and 1/2 cup of flour, then add 4 cups of turkey stock, 2 boiled eggs (chopped), shredded turkey, and giblets (cooked and chopped liver and gizzard, but my bunch won't eat this, hence the shredded turkey). The gravy ties it all together. Guaranteed to induce a great nap by mid-afternoon.
Sides were collard greens, sweet potato soufflé, green bean casserole, zipper peas, brown rice, and homemade yeast rolls. We cheated on the cranberry sauce and used a can instead of making it fresh, but this was a mild concession. Desserts were all pies with pumpkin, coconut custard, pecan, and apple. I hate to admit, but most of us guys sat around after lunch with our belts and pants undone (stretch pants and warm up suits are for the south Florida geriatrics). After a nap and a walk, we do it all over again, just slightly smaller portions.
The best part was the family getting together and enjoying each other and being thankful for our blessings, even those we don't realize sometimes. I hope the Chatter bunch all had a great day and that Saturday will bring good results. Please share what you did and how you did it. Always looking to find ways to up my culinary game!