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5:15pm EST

The subject line marks when the turkey went in the oven. It's just over 11.5 pounds, so it shouldn't take all that long. Reminder to self: look up likely cooking times, and remember to lower the temp on the oven in another 30-45 minutes.

Correction: Set timer to remember to lower oven temp. Done. Now all I have to do is keep the music low enough so I hear the timer....

I'm far from a "cook from scratch" person. My traditional stuffing is Pepperidge Farm Sage & Onion in the mini-crouton-sized cubes. Or traditional seasoning if I can't find the sage & onion. This year, my eyes were lead (astray?) to Bell's New England stuffing with cranberries. The package didn't show cubes, but it didn't look like powdered breadcrumbs, either.

Once in the bowl, with the melted butter, sauteed onions, and water added, it looked more like stuffing mush. Tasty, but suboptimal on the texture side. Thanks to minnehaha K, I knew how to quickly make a bunch of fresh croutons using the multigrain bread in the fridge. Even though the loaf was as yet unopened, it came with the benefit of already being somewhat stale. Oh, that's right. I bought it when Susan Levy Haskell took me to Costco during her visit for Family Weekend at Smith. Five week old bread, yeah, that's the ticket. (In my defense, it was a 2-loaf package of bread. I consumed the first loaf in a more timely manner.)

The croutons seasoned up nicely with some garlic and herbes de Provence* from Penzey's. The flavor and texture seems to be well with the Bell's stuffing mush. Time in the turkey can only help.

The turkey itself is very simply seasoned: fresh-ground India Malabar pepper and Albanian Rubbed Sage from Penzey's inside along with fresh-ground Australian Lake Salt (a gift from the incomparable Aussie fan David Russell). Just the salt & pepper outside, with some butter. Well, except on the bottom side of the bird. I spread some of the herbes de Provence there. What can I say? It seemed the thing to do at the time.

The stuffing seasoning will help further season the bird and vice-versa. It's already starting to smell good, and it's still in its first hour. I'll likely enjoy it while watching "A Very Gaga Thanksgiving," which starts at 9:30.

Now to do some much needed PROmote work to the sound of Billie Holiday on the stereo thanks to netmouse and flinx. It's far from most of my Thanksgiving celebrations of late, but it's what I needed today, what I needed this year, and it's good. I hope your celebration is, too.

* Rosemary, cracked fennel, thyme, savory, basil, tarragon, dill weed, Turkish oregano, lavender, chervil and marjoram.

Comments

( 1 comment — Leave a comment )
jcbemis
Nov. 24th, 2011 11:40 pm (UTC)
our turkey went in the oven at shortly after 2 for 5PM dinner - out at 4:15 and the 2 veg casseroles in then
( 1 comment — Leave a comment )

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gerisullivan
Geri Sullivan

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