we don't like turkey....so I make a huge pot roast (a braise really) every year: 6 lbs of english chuck roast, 10 lbs of red potatoes, 5 lbs of carmelized onions, 5 bulbs garlic, 2 bunches celery, about 1/2 gallon chicken stock, thyme, blonde roux, cayenne pepper....
takes about 6-7 hours to cook @280F. can cut it with a wooden spoon and serve (and a ladle for the sauce!).
Remember: You're a unique individual...just like everybody else.
we should never have invited you all to dinner.lol stuck with you for 400 plus years. Go Home! The parties over! Take your crap with you, leave the women, booze and the knives! Skeedaddle!
I haven't lived the life I wanted, just the lives I needed too at the time.
Our family tradition, for the past 3 years anyway, is to have Tri Tip for Thanksgiving dinner. We make 3 for the family and we have very few leftovers. Everything else is pretty much the same as other folks'.
No idea, but we have a bigger kitchen now and are out of the apartment, so I would really like to bust my ass and make a Thanksgiving dinner worthy of Norman Rockwell this year. If I had 15 people over and I was cooking for 2 straight days, I'd be pumped.
I am incredibly anti-turkey, so I usually do something very different. Last year I did a beautiful grilled tri-tip slice thin on garlic bread with chimichuri sauce. I have no clue what I am going to do this year, honestly I probably won't do much of anything due to my job. I will be at work at 12:00am Black Friday morning..YAY!!!!
I went all out two Thanksgivings ago and it wasn't a true holiday until I got so pissed off that at the family table I raised my hand, extended my middle finger and said "F you" to some people at the table...then I tromped off with a bottle of wine. Good times.
With that said, I would love to make sausage this year, but I don't think I will get to it -- and I am not experienced in making sausage. The sausage I would like to make is duck with grand marnier soaked orange rind and veal with grappa soaked golden raisins. Some guy in NYC makes these and he refuses to ship them to MN now.
I also make a Norwegian rice pudding called risengrÝt.
"In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote