23 November, 2012

It's All Gravy

From-scratch day-late free-balled Thanksgiving dinner was delicious, with only a few culinary missteps.  The following is more of a "see you next year" reference than anything meant to be read for fun:

Scott's Best Gravy Yet:
3 T butter
3 T AP flour
2 C turkey drippings/chicken stock (or broth)
Make a light roux - 5-10 minutes - and slowly add the liquid, 1/4 c at a time, whisk constantly until gravy thickens to desired consistency.

Use the dinner roll recipe in the Pillsbury cookbook, but don't forget to add the egg before all of that flour!

Sherry has no place in civilized cranberry sauce, but the texture is better when simmered on the stove top than just eaten raw.  Try again next year!

Time for a new green vegetable recipe! 

Here's the cornbread dressing recipe, which is delicious, but there was WAY too much baking soda in the cornbread.  (once doused with gravy, it was still good enough to make again)

Take the turkey out of the roasting bag for the last 45-60 minutes to brown the skin.

Time to give up on apple pie. They're always tasty, but not happy with the texture of the apples.

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