I am not going to be home for Thanksgiving (In fact, by the time you read this, I will hopefully be basking in the sun on a Mexican beach! yea!), but that hasn’t kept me from thinking about great recipes, tips, and tools to help you out on the best Thursday of the year.
Wonder what the differences between kosher, free-range, and organic turkeys are? And what is all the hub-bub about Heritage turkeys? The Kitchn has a demystifying article on the topic. The also have a great list of a ton of yummy-looking stuffing (my favorite part of the meal) options! They have also compiled a ton of recipes for appetizers (my second-favorite part of the meal)! I can’t wait to make the cheddar olives! A friend of mine made these for a party, and I couldn’t get enough of them! The Kitchn actually has a lot of great Thanksgiving tips and recipes, so really, if you are hosting a Thanksgiving meal, it would be a crime not to use their website as a resource.
If you are of the vegetarian persuasion, you should check out 101 Cookbooks special Thanksgiving post. Roasted pumpkin salad, golden-crusted brussell sprouts (forget green beans, I love brussels sprouts at a holiday table!), kale and olive oil mashed poatoes, and the unusual yeast-raised cornbread all look exceptional.
Gourmet also has a helpful page of menus for a vegetarian Thanksgiving. I don’t mean to bombard you with vegetarian options, but come on, if you aren’t one yourself, you know there is going to be at least one sitting at your Thanksgiving table, eyes shifting accusingly between the golden bird and you. You might as well try to conciliate them with a mushroom and farro pie.
Back to meat and their products, the NY Times Dining Section has a useful story on how to do turkey gravy the right way.
Well, a friend or two may or may not be popping in over the next week, but I will be back on Monday, December 1 (Really? December already?), to regale you with tale of food and fun in Mexico!
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