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Photographs from our holiday album, Thanksgiving November 25, 2010
While the Thanksgiving silver has been washed and put away for yet another year, we have the memories of a wonderful feast. The food was a terrific success. We’ve been eating turkey sandwiches with cranberry sauce and leftover mashed potatoes and gravy and it’s all so good.
Next week I will be going on a Yoga Cleanse regime at our local Y. Sounds like a plan, hope I can stick to it. I’ll keep you updated.
In the mean time more memories….
My parents joined us this year for the Thanksgiving holiday. They took home the second turkey so they could enjoy the leftovers too.
It’s Thanksgiving Day and we’ve been up early. Here is the timetable: 9:00am remove turkeys from refrigerator. Clean cavity and remove necks and giblets. Save necks and giblets for stock pot. Begin stock in large pot–onion skins, a few celery ribs, parsley, and sage, neck, and gizzards and plenty of water to cover. Save livers for stuffing.
Ingredients for oyster stuffing:
1 large/ jumbo bag of dried bread cubes-your choice of variety
2 onions, diced-reserve skins and ends for stock
5 ribs celery
1 pound good loose pork sausage
livers from turkey
1 pint of shucked fresh oysters-premiums or select size, reserve “liquor”
turkey stock to moisten
1 total cup chopped fresh sage, parsley, and thyme
salt and pepper to taste
Saute fresh sausage in a large skillet for about 5 minutes. Add chopped onion and celery. Cook until tender. Add diced livers and cook mixture 5 minutes. In large bowl combine bread cubes, sausage mixture, fresh chopped herbs, and pint of raw oysters, reserved liquor and turkey broth to moisten. Stir well. Taste a bit of the mix and add salt and pepper. We like to stuff the bird and this makes enough for an extra casserole. Bake in the turkey or in casserole until hot.
Some people like fruit to accompany a hearty roast, whether it’s a ham, roast beef or turkey with all the trimmings. Our family has been making this savory spiced peach recipe for at least thirty years. My mom, who is joining us this year for Thanksgiving, found this recipe in an old magazine. While the classic recipe uses canned cling peach halves in heavy syrup, we’ve lightened up our version and use peaches in natural juice. Either way this is a quick and easy side-dish that is sure to please.
One of my new favorite things to indulge in is the oyster! I have to admit that ALMOST at the mid-century mark, I’ve only just discovered the oyster! Yep that’s right you’ve guested my age! I guess somethings do get better with age….like caviar, fine wine and blue cheese. Luckily for me, living in Maryland, seafood is a popular food and is in supply at our local markets. Maryland is famous for the crab. Whether served as gourmet crab cakes, crab imperial or the local crab soup, crab is a common ingredient for special occasions.
But come to the months with the letter “R” in it, those cold weather months, give us a supply of the most marvelous, delicate of shell-fish, the Maryland oyster. Harvested from local waters, they are delicious. I live in Western Maryland and yet I can drive to an old-fashioned market and butcher shop and purchase hand dipped oysters with several selections. These are shucked and sold in the oyster “liquor”. You can get the standards or selects–the selects are slightly larger and perfect for individual pan frying while the standards will be great for our Thanksgiving Oyster Dressing.
I will divulge John’s secret oyster stuffing on Thursday. Tonight I will give you the recipe for the PERFECT fried oyster, individually pan-fried and sumptuous. They can be served with cocktail sauce, lemon or tartar sauce. Here goes:
Oysters One container hand dipped-select size in their own liquor
Cracker crumbs-crushed fine
1/2 teaspoon Old Bay Spice
Drain oysters, reserving liquor for future use. Dredge each oyster in white flour that has been mixed with the Old Bay Spice. Take each floured oyster and dip into the crushed cracker crumbs–they will stick because of the moisture.
Important: Let oysters that have been floured and crumbed rest in refrigerator for 1/2 hour.
Heat about 1″ of vegetable oil in the skillet. Place oysters in pan with space between each oyster, making several batches if necessary. Turn when brown and golden on each side. Do not leave the stove, these will cook quickly. Drain on paper towels and serve while h
ot and crispy. Serve with lemon wedges. Delicious. Perfect for an appetizer when entertaining in the kitchen.
Do have a family favorite holiday recipe that gets rave reviews? Come share your best Thanksgiving Day recipes with The Antique Garden And Home. Just reply to this article and we’ll post your original recipe,Grandma’s or even Grand Dad’s to this blog. Perhaps a special appetizer, side-dish, desert, bread or beverage, or unusual way of preparing the bird. Let’s share your seasonal best and give thanks to the abundance of Thanksgiving.
Here is a great side dish that my friend from elementary school makes. She doesn’t measure but makes this “to taste”. Good for Thanksgiving or any cold weather evening! Enjoy
Butternut Squash Puree