Happy Thanksgiving to all who celebrate the holiday!!
My contribution to the dinner we’ll attend at the home of friends tomorrow:
Pumpkin cheesecake with bourbon-caramel sauce (no photo, regrettably)
Steamed green beans with lemon zest and those crunchy little fried onions that Trader Joe’s carries at this time of year
Mmmm… I’ll cook a little turkey for us on Friday, mostly for the left-overs. We have a family tradition of making “turkey carcass soup” (I know that sounds disgustingly carnivorous but, well, that’s what it IS) after the holiday, as well as turkey chili and, if there’s still any turkey left beyond that, I’ll make a turkey curry (this year’s will be Mark Bittman’s NY Times version from today’s paper, with baby spinach.). Of course, when I say I’m cooking a “little” turkey, that’s understating the size of the bird, which weighs 14 pounds. It was the smallest I could find already brined, which saved me some work and ensures the availability of those all-important leftovers.
I already made our stuffing (cornbread with sausage and fennel, for anybody wondering), and am prepping the mashed sweet potatoes tonight. So when Friday rolls around, I’ll be ready with only the bird itself remaining to prepare.
Comments welcome