Thursday, November 22, 2007

Thanksgiving Feast

Here's what's on th menu for today:

  1. 16 lb roast turkey (no stuffing, stuffed with thyme, lemon, and onion)
  2. roasted garlic mashed potatoes
  3. grilled sweet potatoes (boiled first, then grilled) with tangerine bourbon glaze
  4. green beans
  5. roasted brussel sprouts with pancetta
  6. butternut squash and apple soup
  7. cranberry sauce
  8. gravy
  9. Beckey's family sausage stuffing
  10. brandied white onions

Turkey went in at 1145a, should take around 3-4hours or so.

Last night:
  1. Beckey made stuffing (what a production!)
  2. Made soup base (cooked but didn't puree); will reheat and puree today
This morning:
  1. Beckey made cranberry sauce
  2. We roasted the garlic
  3. I boiled and cooled the sweet potatoes, put em in the fridge
  4. I made the glaze
It all came together quickly then:

  1. Brussel sprouts prepped and cooked and covered on the table
  2. Green beans prepped
  3. Stuffing in the oven
  4. Set the table
  5. Heat soup
  6. Sweet potatoes cut, grilled, dressed, plated and covered
  7. Onions cooked and into oven
  8. Green beans cooked
  9. Remove turkey and onions, let turkey rest
  10. Carve and plate turkey, cover and
  11. Remove stuffing from oven
  12. Finish gravy
  13. Finish and plate soup
  14. Eat! and reeeelaaaaax....

Tangerine Bourbon Glaze (made this up myself)
  • 1/2 c chicken stock, homemade or low sodium preferred
  • 4 heaping tbsp brown sugar
  • 1/2 tsp. black pepper
  • 1/4 c bourbon or whiskey
  • dash worcheshire sauce
  • dash soy sauce
  • 1/2 tsp minced tangerine peels
  • 2 tb. butter
Combine stock, sugar, pepper, worcheshire, soy in small stockpot, whisk and bring to a simmer. Reduce for 15 minutes. Add tangerine peel. Continue to simmer until reduced to 1/2 of original volume, and has a glaze-y consistency (should coat back of a spoon).

Remove from heat, and whisk in 2 tbsp. butter. Adjust seasonings as necesary.