Thanksgiving Sides

I don't like cornbread stuffing. I love dressing made with bread and sage. I like candied sweet potatoes, deviled eggs, green beans (not casserole), and cranberry gel. That pretty sums up my meal tomorrow minus my ham. I like turkey, but don't feel like stripping the greasy thing down to the bone.
 

Got a lot done at a nice easy pace, reusing bowls, pans, and cleaning up as I went along. Our 27yo daughter is here so I showed her how to make the dressing and she made the apple galette together w my wife.

One note on Bourdain's creamed onion recipe(above) is I think the sage and thyme quantities are for fresh herbs. I added a 1/2 tsp of dried thyme and it dawned on me that it was probably way too much in only 3 cups of liquid since dried is about 3x as strong as fresh.

Fortunately I hadn't stirred it in so it was all floating on top so I was easily able to remove much of it w/out losing any liquid. Then I added just a pinch of dried sage instead of 6 leaves as specified in the recipe. It tasted pretty good, a bit different than my usual cognac and nutmeg flavors. I had thought about using Bell's Seasoning instead of thyme and sage, but in the end I thought better of having the exact some flavor profile as the dressing.

The 2nd round of turkey giblet and veg stock is done, standing by as is some roux; I'll need to wait for turkey to be done so I can add the fond from the turkey pan and adjust the thickness. The turkey wasn't exactly dry brined, but covered in 4oz butter compounded w thyme, s&p and set back to rest in frig overnight.
 
againstthegrain said:
Got a lot done at a nice easy pace, reusing bowls, pans, and cleaning up as I went along. Our 27yo daughter is here so I showed her how to make the dressing and she made the apple galette together w my wife.

One note on Bourdain's creamed onion recipe(above) is I think the sage and thyme quantities are for fresh herbs. I added a 1/2 tsp of dried thyme and it dawned on me that it was probably way too much in only 3 cups of liquid since dried is about 3x as strong as fresh.

Fortunately I hadn't stirred it in so it was all floating on top so I was easily able to remove much of it w/out losing any liquid. Then I added just a pinch of dried sage instead of 6 leaves as specified in the recipe. It tasted pretty good, a bit different than my usual cognac and nutmeg flavors. I had thought about using Bell's Seasoning instead of thyme and sage, but in the end I thought better of having the exact some flavor profile as the dressing.

The 2nd round of turkey giblet and veg stock is done, standing by as is some roux; I'll need to wait for turkey to be done so I can add the fond from the turkey pan and adjust the thickness. The turkey wasn't exactly dry brined, but covered in 4oz butter compounded w thyme, s&p and set back to rest in frig overnight.
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Your on top of things! I would have loved to taste your own creamed onions with the nutmeg. Sounds like you're a chef.😀
 
RadishRose said:
Your on top of things! I would have loved to taste your own creamed onions with the nutmeg. Sounds like you're a chef.😀
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Thank you. People have tried to label me as a "chef", but I always reply, "I am cook, I simply apply heat to food."

You can sub in the creamed onions w cognac and nutmeg, just use Bourdain's recipe but leave out the whole peppercorns, thyme and sage.
 
Lewkat said:
We've done chicken in the past, as well as pheasant, Lilac. But, we are both beef eaters. I'll eat ham as well, but my son will not. When I used to do Thanksgiving years ago, I'd do a loin beef roast, turkey, and Virginia baked ham. Each also had its own complimentary sides, so a lot of work went into preparing all this. Our family was much larger, but death and moving to far off places has changed it drastically.
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@Lewkat, we are beef eaters too ... followed by pork. The last time we've had pheasant was years ago when my BIL would hunt them. Pheasant would be excellent for Thanksgiving.
 
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