Fiyaz was here for Thanksgiving. I made a huge turkey – almost 21 pounds, because we like to have the leftovers.
– I’ve never followed a recipe for roasting turkey until last year, when I found this recipe. I love the deep caramel gravy that it makes. I double the amount of apple cider and chicken broth in the recipe.
– My dressing is a family recipe. It’s a traditional dressing, and I really like it. It’s base is Mrs. Cubbison’s dressing and cornbread stuffing – a pouch of each. It also has chicken stock, fresh sage, eggs, parsley, celery, butter, and onion.
– I wanted to make some potatoes that were a little different. These were good, and even better after they set up a bit.
– My obsession with finding a pumpkin recipe that I can stomach continues. I was unsure about the coconut milk in this recipe. Larry said he likes plain pumpkin pie better. Fiyaz liked the pie.
- Butter-Rubbed, Cider-Glazed Roast Turkey (Fine Cooking #53, November 2002, p. 46)
- Poultry Dressing (Sheri’s Recipe Box)
- Potatoes Mousseline (Fine Cooking #62, January 2004, p. 41)
- Herbed Dinner Rolls (Fine Cooking #61, Holiday Baking 2004, p. 72)
- Pumpkin, Sweet Potato & Coconut Pie (Fine Cooking #60, November 2003, p. 75)
- Baby Spinach Salad with Croutons, Cherry Tomatoes, and Brianna’s Poppyseed Dressing
Wine: Rafanelli 1998 Zinfandel (Dry Creek Valley, California). Yum, and great with the dinner.