Happy Thanksgiving…

Its all about the Pie
to me.
w
v

“I celebrated Thanksgiving in an old-fashioned way. I invited everyone in my neighborhood to my house, we had an enormous feast, and then I killed them and took their land.”
— Jon Stewart

Enjoy thanksgiving everyone.

Have pie.

PA Ram wrote:

nittany ram wrote:

My wife is working until 4 EST so I’m doing the cooking this year.

For the first time ever.

Sweet potatoes, mashed potatoes and the green bean casserole are made and standing by.

The turkey is stuffed and in the oven.

Still have to make gravy, crescent rolls, corn and open up a can of the semi-solid gelled cranberry sauce (which is the best kind of cranberry sauce).

If you don’t hear from me again it means I’m probably dead from Salmonella poisoning.

It’s been an honor.

I have to run out for more corn. My wife never buys enough corn. 11.5 years of marriage and you’d think she’d know how much corn I like to eat.

You, sir, are a prince.

My wife works until 5 o’clock today and I have been lying on the sofa watching football and munching some cold pizza and doughnuts.

We’re going to a diner when I pick her up.

I will not tell my wife of your efforts. She shall never know. She thinks the diner is a good deal.

I am the cook too but we have thanksgiving tomorrow. Wife works a shift tonight so has to sleep all day. So I am cooking thanksgiving part today, part tomorrow, and we eat tomorrow.

2 pies btw. Mixed berry and peach. The house favorites.

I like roast veggies with the turkey and stuffing. Brussel sprouts and asparagus.

I don’t roast turkey. I baste/roast it in a broth. I get a real turkey and have them cut it into parts (breasts, leg/thighs, wings) (ie. you don’t buy packaged pre-cut turkey parts for this, they are not the same thing as roast turkey, much tougher). So then I roast/baste that in a wine and chicken broth sauce, and the sauce makes a great gravy.

The kids live nearby and they are bringing the mashed potatoes.

.

nittany ram wrote:

My wife is working until 4 EST so I’m doing the cooking this year.

For the first time ever.

Sweet potatoes, mashed potatoes and the green bean casserole are made and standing by.

The turkey is stuffed and in the oven.

Still have to make gravy, crescent rolls, corn and open up a can of the semi-solid gelled cranberry sauce (which is the best kind of cranberry sauce).

If you don’t hear from me again it means I’m probably dead from Salmonella poisoning.

It’s been an honor.

I have to run out for more corn. My wife never buys enough corn. 11.5 years of marriage and you’d think she’d know how much corn I like to eat.

Seems like you already know this but I wanted to comment yesterday but was called away. Why risk the stuffing? Too much of a chance for the meat to become dry before the stuffing can reach a safe temp. Besides, no bird can hold enough stuffing eaten at my house. Make the stuffing, I guess dressing, separate in the oven. Just some unsolicited advice.

The concern isn’t the stuffing. The stuffing in the bird takes longer to reach a safe temp which can lead to an overcooked turkey and not as moist or even dryish meat. Plus you run a greater risk of food poisoning with the stuffing not thoroughly reaching a safe temp. There are ways around this to still stuff the bird but all still expose the stuffing to the contamination risk. For us its been easier to cook the dressing in the oven and if necessary add drippings from the finished turkey if desired.