So Thanksgiving dinner is over, and it was wonderful. I have to confess I missed Russell a lot yesterday—I am getting used to your having your own life far away, but his absence is newer. Besides, he always mashed the potatoes and made the gravy, and quietly did a lot of butler duties.
Do you remember this turkey roasting pan? I’ve had it at least 35 years. Once when we lived in Alaska I brought it in my suitcase to Tucson to cook turkey at Grandma’s. It got badly dented, which shows you how your luggage gets treated. I like to smear the turkey with a paste of olive oil, salt, and paprika, then pour half a bottle of white vermouth in the bottom of the pan, and bake at 325 degrees, covered for the first two hours. This method yields really good gravy.
Do you remember this turkey roasting pan? I’ve had it at least 35 years. Once when we lived in Alaska I brought it in my suitcase to Tucson to cook turkey at Grandma’s. It got badly dented, which shows you how your luggage gets treated. I like to smear the turkey with a paste of olive oil, salt, and paprika, then pour half a bottle of white vermouth in the bottom of the pan, and bake at 325 degrees, covered for the first two hours. This method yields really good gravy.
Our complete menu was quite traditional:
Pesto Appetizer Torta with Crackers
Chile-Roasted Macadamia Nuts
Several bottles of wine
Mozart’s Sonata in B-flat for piano duet
***
Turkey, Bread and Herb Stuffing, Gravy
Baked Sweet Potatoes with Olive Oil and Chile Powder
Garlic Mashed Potatoes
Corn Pudding with Green Chiles
Applesauce
Cranberry Chutney
Port Wine Cranberry Sauce
Green Beans with Balsamic Vinegar
***
Pumpkin Pie with Whipped Cream
Apple Pie with Ice Cream
Coffee
It was the warmest Thanksgiving I’ve ever experienced, in the low eighties, and we were able to sit out on the patio before and after dinner. Now I’m looking forward to turkey soup and turkey à la king—but first and best of all, cold leftovers.
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