Monday, November 23, 2009

Thanksgiving Miscellany

As the only meat eater at Thanksgiving this year, I'm not making a turkey (cassoulet instead, yay!) this year... but I still have my eye out for anything turkey related.

The New York Times has a nice recipe slideshow with some great ideas for side dishes and dessert... I picked out the Two-Way Chanterelle and Pear Bread Stuffing (all their stuffings look great actually... why do we only make stuffing once a year? Stuffing is awesome and needs to be made more often), caramelized corn with fresh mint, and roasted cauliflower with lemon brown butter and sage salt. Anna and her mom are usually in charge of all the veggies, but since I'm pretty comfortable making cassoulet and don't need the fine grained planning I did last year for the turkey, I figured I could help out a little.

If you're cooking a turkey, you probably already know what you're doing to it, but I really liked this dry-brined turkey recipe based on the Zuni Roast Chicken over at The Kitchen Sink Recipes... but you'd already need your turkey ready to be salted if you're going to go that route... not exactly a last minute preparation. Though according to Ruhlman, if you have your shiznit together you're starting to make your gravy tonight anyway. That post is helpful in many ways, but the suggestions of using cheap handkerchiefs instead of cheese cloth and using the oven to make stock overnight are particularly good.