Thanksgiving 2020 was a feast for two (plus two dogs) all week long. It started on Sunday. My sous chef (my husband) broke down the already brined turkeys (you always need at least two for all the stock you need) and cleaned remaining feathers for me.
He then made the turkey stock with two rib cages and the basics. (had two pots going)
The stock was the liquid gold for many of the dishes.
The first thing I used some stock in was the stewed turkey legs.
We got two big delicious bowls of stew and LOTS of flavorful tender falling off the bone dark meat.
The stew got chilled over night and the next day I scrapped off the fat to use in my home made gravy.
I used more stock in my mushroom, chestnut and fig stuffing.
One night I used the meat pulled from the rib cage to make Thai basil turkey (not photoed)
Made some Brussels sprouts with olive oil, salt, pepper, and lemon zest.
For one meal I made oven fried crispy turkey wings.
For one meal I made Turkey tostadas with orange guajillo sauce (didn’t photo or publish this one yet.
Made a few maple bourbon sweet potatoes with pickled sweet peppers. (it’s just sweet potatoes with butter and maple bourbon salt)
Made balsamic cippolini onions with cranberries that was made with some of the stock. (not photoed or published yet)
Crisped up some turkey skin.
Will make my potatoes soon.
Use my SousVide water oven to make turkey breast to perfection.
I also made Milk Street’s adaptation of Vivian Howard’s Sweet Fresh Corn Pudding (soufflé’s)
OMG YUM!
It was Forking Amazing!
Happy Thanksgiving!
