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Thanksgiving Dinner: Follow-up

The homemade croutons helped the stuffing, but anything other than cubed stuffing is out of my future. The flavor of the cooked stuffing was good, but the texture was still too mushy for my taste. The cranberries (and blueberry craisins) were good. I see more experimentation in my future

The meat thermometer said the turkey was done sooner than expected in both the thigh and the breast. I'm usually horrible about letting the turkey rest before carving, but I did tonight. It was far from overdone, but nicely moist and reasonably flavorful. The orange-pineapple juice and porter added a light, sweet tone to the skin, but nothing discernable to the meat.

The cranberries were fine. Ordinary, but utterly fine at that. Pearl brand pitted olives are not as good as the Lindsay olives of my youth, or even my recent past.

The roasted asparagus was good, with the Australian bush spices with mountain pepper (another gift from David Russell) adding different tones from the garlic and Italian spice mix I often use. I'll have to try it again to see if I want to keep bush spice mix in the roasted veggie rotation. I think so.

I filled my plate once, ate about two-thirds of the large serving of stuffing and cleaned the rest of my plate.

Photographic evidence over on Google+. The Near Future Pumpkin Pie is now in the oven and starting to smell good.

Thanks for sharing your Thanksgiving dinner with me, and for enjoying mine.

Onward.

Comments

( 3 comments — Leave a comment )
vgqn
Nov. 25th, 2011 06:00 am (UTC)
That is a picture perfect turkey -- congrats!

We had a lovely Thanksgiving at Howard & Laura's, but now I'm craving leftover turkey for ourselves. We shall see if I do anything about it.

Re black olives: I don't know about you, but my tastebuds have moved on and no canned black olive tastes as good now as they did to my child self. I'm pretty sure that it's me that has changed, not the olives.

Those Australian bush spices on the roasted asparagus sound great. I made roasted Brussels sprouts as my contribution to Thanksgiving dinner, and used Jamaican seasoning on them, also quite nice.

Happy Thanksgiving!
jcbemis
Nov. 25th, 2011 12:44 pm (UTC)
I only filled my plate once too, though I did eat all of the dressing I served myself (and 4 extra pieces of leftover tomatoes from the salad fixings; cut tomatoes don't keep well in my experience)
galtine1
Nov. 25th, 2011 02:11 pm (UTC)
I had some leftover turkey & venison with brown rice for my lunch plate, and the Rink hosted a buffet and I had salad, turkey, mashed potatoes and veggies for my dinner plate.

Store bought pumpkin pie was breakfast yesterday and just now.

Off to the Rink again, and my leftovers are in the freezer to make soup from later.
( 3 comments — Leave a comment )

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