My favorite holiday is sneaking upon me. I look forward to this one time cooking extravaganza, when fine ingredients, painstaking cooking and time will pay off with the grandest meal of my year. Yes, I love hosting Thanksgiving. This year I am hosting for 5 people, just the right amount of food preparation before it gets out of hand.
Working full-time and planning a made-from-scratch Thanksgiving meal is another job itself. Every year I take great pleasure in doing some serious search for the perfect menu. Although this year's menu may need more decision making, I narrowed down to the following:
The Bird: Herb-Roasted Turkey with Apple Cider Gravy from Gourmet
Stuffing:
The choices are limitless, from cornbread and oysters to wildrice. Yet the one thing I don't comprehend is why must there be another meat in stuffing when the purpose of stuffing is to be paired with another meat?
Italian Mother-In-Law Dressing from Bon Appetite
Wild Rice Dressing with Leeks, Mushrooms, and Candid Pecans from Joy of Cooking
Corn Bread Stuffing with Bacon and Greens from Food and Wine
Stuff or not to stuff is another question. Are a food safety police (me, for one) or who-cares-I-just-want-juicy-flavor-stuffing person?
Sides:
Wilted Brussels Sprouts Bacon and Apples from Joy of Cooking
Sweet Potato Casserole from Food and Wine
Roasted Brussels Sprout and Apples from McCormick
What's your favorite Thanksgiving dish?
A new life in Kentucky and a new Nikon SLR camera. What's a better way to explore the Horse Capital than through my camera lens?
No comments:
Post a Comment