It's Turkey Time. Or Pie Time. You name it.
This week's Week Eats I'm just going to talk about Thanksgiving. For us it's a huge meal with china & silver & starched linen napkins with a very full table.
So let's be honest, I'll serve leftovers & breakfast for dinner until then :) but maybe make these rolls for the morning of?
Welcome to Week Eats! Your weekly meal plan link up // comment on for inspiring each other.
For your perusal: the first week when I had lots of pictures.
Back to the turkey.
To brine or not to brine. A big turkey or two smaller. Free-range or no.
These are lots of questions.
We've tried it all and when serving our typical 20+ group have gone with two smaller birds. A twenty pound bird is not as juicy. It's just not, in my opinion. *note: NOT A CHEF*
Brining is lovely and makes you feel like you're really working for your food. Of course, if you over cook it like often happens around here, it doesn't save your juicy taste.
Free-range meat in general is a big priority for us, even though it costs more. The meat tastes much better and the animal practices are much better. Good stewardship over the earth & animals means something along these lines to us.
Mashed? Yes, of course. Are you going to boil or steam them?
Here's a great guide to picking the best potato based on your method of prep.
We do a very simple and delicious recipe: yukon golds.
wash. peal. quarter. boil. use a ricer to mash them, all old fashioned like. add cream and chopped garlic and butter. with a soon, fold them in. salt & pepppppa. DONE.
Try to avoid beating the hell out of them because mine taste like thick glue when I do. There's some magic to the air flow through them that keeps them delicious and not glue-y. Says the woman who usually had glue potatoes til her sister gave her this ricer.
Cranberry Relish: similar to a recipe we make from my aunt.
Because what is Thanksgiving without the rolls? How will you gather up those nummy flakey bits of turkey & gravy?
We love a good potato roll. But really, any homemade roll is amazing. Just prep that dough overnight so you just have to let it warm & then roll out. Ha Ha Ha. <-- dork.
I've finally found a pie crust recipe that may work this year.
I've tried Martha Stewart's. I've tried my sister's random one. My aunt's one with lard.
But now: smitten kitchen for the win.
We do pecan, apple, pumpkin, banana cream, and there are still never enough. WE LOVE PIE. Two of each and they don't last long. Real freshly made whipping cream & you're set.
What are your Thanksgiving recipes & traditions?