Thanksgiving Treats

Although Thanksgiving doesn't quite go in the culinary school department, I thought a post about the holiday strictly devoted to food (and I guess pilgrims, American Indians, giving thanks...yada yada yada, all technicalities) was appropriate. I am always excited for the Thanksgiving meal because it is the one time a year that my family gets together and doesn't eat Italian food. Now, don't get me wrong, I adore Italian food (see: cheesypasta, below), but sometimes starchy, heavy, buttery all-American fare provided in unnecessarily large portions for 3 days straight really hits the spot around this time of year. As my best friend J put it in a 7 pm text, "I'm rolling around the carpet burping and moaning." What's a better sign of a successful holiday?  I'm sure you all agree. 

cooking with cute mom and angry sister

ricing, whipping and mashing the potatoes. S did not like this job.

beautiful herb butter turkey:
how to: first, brine your turkey for 36 hours
next, liberally rub herb compound butter in between
the skin and the flesh before roasting.
warning: this is disgusting.
cook the turkey at 450 for about half hour
 to get that skin nice and crispy.
Then lower the heat to 350 and
cook until the breast is at 155 degrees.
Let big bird rest for 30 minutes.
Then cut off the legs and dark meat
and roast with pan juices until the meat is at 165 degrees,
about 20 minutes more. 

sugar and salt cured ham with maple glaze

roasted yams whipped with butter and maple syrup
topped with mini mallows.
I will always love these. sorry I'm not sorry.

piping hot buttermilk biscuits from scratch

mom's famous stuffing. ciabatta, walnuts, chestnuts,
sage, sausage, & mushrooms

stuffed 'shrooms

creamy, decadent brussel sprout and cauliflower gratin
with toasted bread crumb and pine nut topping

the lightest, creamiest whipped potatoes from scratch

the beautiful table

my beautiful plate

my beautiful family :)