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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Us Yuropoors have nothing to be thankful for
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Wasn't Saint Martin's Day last week? You should be thankful that you get to eat goose and those bread dumplings (please share a recipe)
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Because it's you, Snally:
1 - Get some white bread rolls such as these:
You want them to be day-old. Stale, but not completely dry. One bread roll = one dumpling.
2 - Dice them and let them soak in warm (not boiling) milk for 15-20 minutes; about quarter liter for 8 bread rolls.
3 - (optional) here you can add parsley, nutmeg, salt, pepper, sauteed, diced onions and so on and so forth. I just use a bit of parsley and a bit of salt.
4 - Knead the dough by hand (if you use a machine, it's going to completely homogenize it, you want small chunks of bread roll to survive). If the dough is too dry, you can add a bit of milk, if it's too wet, you can add a small bit of flour.
5 - Form one dumpling per original bread roll, chuck everything into a pot with salted water; no boiling, let it simmer for about 20 minutes. They will rise to the surface when they're done.
The main headache is getting the consistency of the dough right. Some people use eggs but you don't really need them.
Bonus: Cut leftovers into slices and fry them with eggs, makes them even better.
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OUT!
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I was just sharing a recipe.
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