I can almost taste the turkey!
With that special day just around the corner, we’re scrambling to solidify our Thanksgiving menus. After recent events in the U.S., it’s more important than ever that this meal be one that brings people together. In that spirit, I’m offering an alternative to your regular ol’ pies in order to appease those with tastes that diverge from the Thanksgiving norms. And I’m doing it for those of you who, like me, just don’t want to play by the rules. I strayed from tradition last year too, and there’s no going back now. Continue reading
Allow me to ask you guys a serious question: What are the holidays without a big bowl of mashed potatoes? Well, just a regular Thursday dinner.
I’m only teasing. Mashed potatoes always remind me of family; they are the starchy nostalgic equivalent of chicken noodle soup. Of all the dishes you could make for the holidays, I think this has to be the simplest. This side dish requires very few ingredients but packs a lot of buttery richness. Concerning the butter usage, I have to say the butter carries as much weight as the potatoes here. You don’t have to use the full amount of dairy products I have posted here, but you really, really should. Your family and your taste buds will crown you as regional manager of mashed potatoes.
This dish requires no garnishment, unless you want to throw some chives in.
Tip: Since one of the main ingredients is butter, I highly recommend using the nice European kind.
– W. Continue reading
That holiday with the turkey and the family is just around the corner and I could not be more excited. I love any excuse that encourages me to over-indulge on food without any morsel of guilt. Well, not entirely.
For me, gravy is kind of a big deal. It’s that side dish that goes well with everything: turkey, mashed potatoes, chicken, rice, all of it. Gravy adds a special, classic touch to the Thanksgiving dinner. This recipe is very hearty and easy to make.
Gravy can seem a little intimidating at first because it is a step-by-step process and it requires some patience. But once you break down this recipe, you’ll see how simple gravy really is. I’m separating this into two parts since you can’t start the gravy without any fat. Besides, you can totally use this method for another type of poultry in ten more days.