Last year my 'mulled wine spice'-themed Thanksgiving dinner line-up turned out really well so I'm going to repeat it, but I have more people flying in than last year so need to make a turkey in addition to duck, and I forgot the stuffing recipe I followed so any suggestions would be helpful. Any feedback in general would be nice tbh.
Roast Turkey
- Dry brined and roasted the day before. If anyone has a good roast turkey/turkey dry brine recipe please share.
Roasted duck
- Roasted following this recipe but dry brined for 24 hrs with salt, brown sugar, orange peels, garlic, cinnamon, star anise, and ginger slices
Stuffing
- Probably a sausage and rustic bread or baguette one. It's hard to go wrong with stuffing but if anyone has a good recipe please share.
Braised red cabbage
- Braised on the stovetop for over an hour with star anise, maybe a slice of ginger, cloves, juniper berries, and whatever I adjust it with.
Honeynut squash puree
- I used sweet potatoes last year, but I'm going to probably use some honeynut squash I grew in containers this year. Or maybe just stick with sweet potatoes and use the honeynut squash for something else.
Braised kale or arugula salad
- Gotta add a green to feel like you're less of a fatass. I'll probably make something easy (the arugula salad last year worked well with everything else) but I'm open to suggestions if anyone has them. As long as the suggestions don't involve green beans.
Gravy, redcurrent jelly sauce, cranberry sauce
- Gravy made with turkey drippings from the day before, redcurrant jelly sauce made by mixing redcurrant jelly and white wine, cranberry sauce from a jar
Some sort of grocery store dessert
- Maybe I'll be able to find some pumpkin pie
Thoughts? Does anyone have a line-up they're proud of?
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I'm bringing a ham this year. Typical honey glaze with pineapple and cherries. Got a big 9.25 pound fatty.
I've never tried a dry brine turkey. Usually just do a wet brine because it's way easier and you can increase the heat without worrying about over cooking it.
Why aren't you serving mashed potatoes?! The entire reason to make a turkey is so you have good gravy to go with the taters!
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Darn that sounds good.
Dry brine's apparently more effective. I think it's easier too, all you have to do is rub shit on the bird and then wipe it off so there's no chance of a spill etc.
I always thought of mashed potatoes as equivalent to shitty grocery store bread where you just eat it because it's there and replaced it with sweet potato puree for that reason, but I grew up around shit cooks. Maybe I'll make mashed potatoes too so it's at least somewhat traditional.
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Mashed taters are amazing with a good gravy. Only trick is to make them super fluffy.
Rinse the potatoes after peeling and chopping, use lots of cream and butter, and use one of these:
https://www.foodnetwork.com/how-to/packages/shopping/product-reviews/best-potato-ricer
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