Happy Thanksgiving readers! Preparations are underway in my house and the pie is not as perfect as I had hoped, but will taste good. This year‘s pie is pumpkin with maple sugar candied pecans and diced candied ginger.
My husband brined the bird (a beautiful fresh turkey from Loags in Elverson, PA). Now the lady of the day is resting in refrigerated splendor waiting to be stuffed and roasted. The stuffing has been prepared and is also being refrigerated in a mixing bowl. This year I am doing a sage and sausage stuffing with mushrooms and diced apricots.
This year I chunked and par boiled the sweet potatoes slightly . I will roast them in the oven when the turkey comes out to rest. I think they will be roasted savory and sweet with just a hint of spice. I will also be serving a green salad with a maple mustard vinaigrette and it will be topped with some candied walnuts and cranberries. And yes there is homemade cranberry sauce. This year I made cranberry sauce with tangerines.
I don’t actually consult lots of cookbooks for Thanksgiving. It’s kind of based on things I’ve seen, other things I’ve been reading about and flavor profiles that I just think will go together. If you can read my chicken scratch and homemade shorthand you can see some of what I wrote down because I do write it down sort of…
I’m lucky this year I have lots of fresh herbs in the garden and although I’m only making one pie and one turkey as opposed to Martha Stewart posting on Instagram the ridiculous amount of turkeys and pies she was baking. I guess she’s feeding an entire town or something.
I think one of the things I love best about Thanksgiving or the smells that fill the house. It’s familiar, comfortable, holiday.
I also watched the Philadelphia Thanksgiving Day Parade for the first time in decades. It was really good! I think I liked it better than the New York parade! It was more holiday happy!
Anyway Happy Thanksgiving all!