It’s taken a few years for me to be able to assemble Thanksgiving recipe suggestions, but here we are. Â I haven’t done a roasted turkey recipe here yet, but I will say that I generally like to dry brine my turkey in citrus zest, roasting herbs, freshly ground pepper, and kosher salt. I find that to be so much easier than the wet brining technique. Â This year I might be lucky to get a Butterball with a pop-up timer, but in normal years (did I mention we are moving?), I would be working on sweet potato rolls right now and have plans for multiple pies and a multitude of sides.
My gravy is always based on deglazing my drippings with marsala, mixing with the turkey stock I make with the neck and innards, thickening with a butter-based roux, and seasoning with chopped fresh rosemary, salt, and pepper.
This year the pie will be pumpkin because I will probably only make one, and the sides will be limited to mashed Yukon Golds, Portuguese Stuffing, and a toss up between Green Bean Casserole (the one time of the year I buy cream of mushroom soup) and Creamed Corn. Â There will also be a green vegetable thrown in for good measure, but we all know that no one really wants to eat that on Thanksgiving.
I may even buy a can of Reddi Whip for the pie. Â And mark my words, it will be the best day of my childrens’ life. Â So, Happy Thanksgiving. Â I, for one, am thankful for convenience products right now.
Honey Whole Grain and Spelt Rolls
Orange Marsala Cranberry Sauce with Sage
Smoky Scalloped Potatoes with Sausage
Lima Beans with Garlic, Lemon Zest, and Herbs
Green Salad with Cuizoo’s Famous Balsamic Vinaigrette Dressing
