Tasty Tangents

Food, life and other morsels

Thanksgiving

Thanksgiving Turkey

Thanksgiving Turkey

The big debate going into Thanksgiving was turkey, turducken or turpiggin’. (The former is a turkey stuffed with a duck then stuffed with a chicken, while the latter is a turkey stuffed with a whole cooked ham.) In the end, the humble turkey won the day, with a little twist. The stuffing was made separately, so the turkey was filled with onions, lemons, fresh herbs (rosemary, thyme and oregano) and some sliced pancetta (Italian cured bacon, so I guess it was a turbacon). I followed the direction on Food TV’s website for defrosting, brining and roasting the turkey and it turned out beautifully.

The menu looked like this: (Click for links to recipes)

Butternut Squash Soup

Butternut Squash Soup

Appetizer: Butternut Squash Soup with Cheddar Cornmeal Muffins
Clockwise from top, cranberry sauce, stuffing, turkey, mashed potatoes, glazed root vegetables and broccoli.

Clockwise from top, cranberry sauce, stuffing, turkey, mashed potatoes, glazed root vegetables and broccoli.

Main Course: Turkey
Wild Rice, Sausage and Fennel Stuffing
Mashed Potatoes
Glazed Root Vegetables
Broccoli
Gravy
Thanksgiving Dessert with Pumpkin Brownies in foreground

Thanksgiving Dessert with Pumpkin Brownies in foreground

Dessert: Pumpkin Brownies
Pumpkin Muffins (thanks Nat!)
Pumpkin Pie (store bought)
Apple-Cranberry Pie (thanks Mom!)

For me the biggest success was the glazed root vegetables. It was the first time I’d used a variety of veggies that I’ve never used before including celeriac, turnip and parsnip. I think everyone else would say the stuffing was their favourite. It had the perfect nutty and salty combination.

I have to admit that it was a great challenge to prepare the meal for 9 people, so I have to send a shout out to my mom, who came over the night before to give me a hand with my first attempt at hosting a slightly larger gathering than usual.

I learned a couple of lessons from the whole thing. The most important thing is to make dishes you can prepare the day before. I made the butternut squash soup, stuffing and brownies the day before and chopped a lot of vegetables very early in the morning, and I think things went more smoothly because of it. I hope you all had a great Thanksgiving. Halloween here we come!

4 Comments

  1. Your Thanksgiving meal looked delicious. I’m going to try the butternut squash soup as I have 6 of these squashes in my garage awaiting something to be done to them. I picked them up while they were on sale. Now the big challenge is to get my hubby to eat the soup. I love to slice this squash brush with olive oil and spices and put on the grill. It is so delicious.

    • It is super easy, and delicious with a dollop of sour cream stirred in. I’ll have to try the grilling option, I’ve been looking for an excuse to buy a couple more squashes! I’m also told the soup freezes well if you don’t add the cream until it is defrosted.

  2. Amanda,
    I really enjoyed your Thanksgiving post. The pictures look fantastic, as I’m sure the real thing, the food, was too. Having the links to the recipes is good too because you can look at the pictures first and then go back and get the recipes. I’ve never tried stuffing based on anything but bread but may give your rice-based one a try, it sounds really tasty.
    Speaking of pictures, the ones that you post on an on-going basis at the top of the page are very attractive.

  3. Thank you for saving the memory of that day and of that meal at you house. It was a great joy to share thanksgiving with you and Dan. Your preparations paid off because everything was delicious. What more can you say about a meal? Loved it.