Thursday, November 24, 2011

Culinary IQ: Thursday, November 24, 2011; Thanksgiving Day

The Perfect Time

This year my turkey was done perfectly on time! It was probably luck. We always have a large gathering for Thanksgiving and the thing that is most difficult is letting others know when they need to start getting their dishes ready for serving. Today it was flawless. This is how the day went.

Baked 2 pumpkin pies last night
Up early this morning to make a Bourbon Chocolate Pecan pie.
Washed, trussed and seasoned turkey
Ham in the oven for 2½ hours
Turkey in the roaster for 3½ hours
Cooked sausage for stuffing
Cooked giblets and herbs for stuffing
Chopped vegetables for stuffing
Assembled stuffing
Cleaned and chopped kale for braised kale
Ham out of the oven
Vegan Wellington in the oven
Made gravy for turkey with earlier made chicken stock, mushrooms and onions.
Braised kale
Put out cru de te, bread and butter pickles, beat pickles and deli dills.
Put out mustard for ham and cranberry for turkey.
Turkey done and resting for 30 minutes
30 minute warning for others to get their dishes ready!
Ham was carved.
Turkey was carved.
All food items put out. 
The feast begins!

And here is what it was made up of:

Bread and Butter Pickles
Deli Dill Pickles
Pickled beats
Jello Salad
Overnight Lettuce Salad
Vegan Black Bean Salad
Quinoa Salad with Shrimp
Bread and butter
Green bean casserole
Mashed Potatoes
Braised fennel
Apple and Sweet Potato Casserole
Braised Kale
Sausage Stuffing
Glazed ham
Herbed Honey Mustard
Mushroom gravy
Vegan wellington
Vegan mushroom gravy
Pumpkin pie
Bourbon Chocolate Pecan pie
Apple pie
Vegan Pumpkin Pie

More than one family can eat! But all delicious.

I hope you all had a wonderful Thanksgiving. Check back tomorrow for left over ideas.

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