Well, I thought I'd start this here in the Tube Amp Building, etc. and then move it right away to here, so we don't have 2 threads on Thanksgiving like we had last year.
I started cooking yesterday, BIG pot of turkey necks and gizzards for stock. (10 necks, dozen or so gizzards, I'll add the giblets, wing tips, tail and neck from the turkey when I can get them out, still frozen)
It's got to simmer for at least 10 to 12 hours. last 2 hours or so I add a couple large carrots, couple stalks celery, 2 or 3 onions, couple cloves busted up garlic, 8 to 10 bay leaf, couple dozen whole black pepper corns, ~1/8 teaspoon celery seed (that's very important, if you haven't tried celery seed in stocks/soups/pot roast /potato salad try it!) I use the stock for the stuffing, gravy, to moisten turkey when reheated in micro wave oven and in the mashed rutabagas.
(Ever eat rutabagas? It's a root veggi. I hated them as a kid, now I love them! Their great as a side dish with roast duck or ham too! Just peal, cut up in large cubes, boil fork tender, drain, mash, then mix in a little reduced turkey stock or chicken stock, butter, salt, fresh ground black pepper, little fresh crushed garlic.)
Gonna start to make the mashed potato's and the green bean casserole next. Making home made cream of mushroom soup for it.
Bought a 26 lb butter ball turkey, $0.99 a lb, not bad. Gonna stuff with traditional giblet, sage, onion/celery bread stuffing or do you call it dressing.
And steamed buttered carrots, some baked sweet potato's and baked acorn squash with butter,brown sugar and the secret ingredient; a little Aunt Jemima pan cake syrup.
I don't really bake much, so I bought 2 Patti LaBelle sweet potato pies from Wally world, hope their good and a fresh made pumpkin pie from Jewels bake shop.
Topic: Happy Thanksgiving! (Read 8735 times)