I have good news, remember here where I attempted my first turkey and ruined it? And I cried and cried over burnt green beans? Well, suffice to say, I have redeemed myself in the turkey department and the green bean department. My dad was a little weary of me taking over the turkey reins, but I pleaded my case. Meet Gary (depicted above), our organic fresh turkey, this was right before he was electrically carved by my dad. All in all, the turkey turned out great, moist and flavorful.
I have to say the gravy ROCKED! With the neck and giblets, veggies and herbs, I made a turkey broth, which was the base for the homemade gravy. A little white wine, some butter, flour and BAM (can you hear Emeril?), a killer gravy. It was rich and there's leftovers which I believe I will pour everything that comes my way the next few days!!
Kudos to my dad for making his chorizo stuffing (he should've made more) and sweet potatoes with bourbon. Again, tasty, tasty, tasty. That chorizo stuffing and the gravy together were a match made in heaven. These two dishes have become staples for my dad, I don't he can go without them during the holiday season.
I made green beans with toasted walnuts in a lemon dijon vinagrette from the November issue of Bon Appetit. The viniagrette (minced shallots, lemon zest, lemon juice, dijon mustard and olive oil) is a great combination with crisp, warm green beans. This dressing is a great compliment to any variety of green veggies. My brother, Benjamin, enjoys cranberry sauce (I can do without it) and so I tried a new recipe this year from my Martha Stewart Christmas Cookbook, a cranberry sauce with driend cherries recipe. It also featured orange zest, orange juice, minced shallots, and grated ginger. Sweet, but let's face it anything beats a can of cranberry. I mean, we go to all the trouble of making a nice turkey, pies, stuffing, the works and then someone yells out, "Pass me the can opener??" So wrong, but that's another topic of discussion.
Don't shoot me, I'm not a huge pumpkin pie eater either, but I referred back to the November issue of Bon Appetit for this year's pumpkin pie with walnut brown sugar topping. Served with some fresh whipped cream, it was a great ending to a great feast. Of course, the company couldn't be beat and neither was the wine. I hope you and yours had a memorable Thanksgiving this year. To many more!!!!