There's just the two of us, and my husband has to work that day, and as usual we don't know when he'll be getting home. Everything can be reheated if necessary.
I've ordered a little boneless turkey breast, in the 2 to 3 pound range; I'm picking that up Tuesday morning, and then I'm going to brine it. I'm allergic to onions and garlic, so the brining mixture contains salt, maple syrup, sherry, and a bunch of whole spices and herbs in a cloth bag - allspice, peppercorns, rosemary, ginger, one dried chile de arbol, and whatever else seems to want to go into the mixture. When I roast it, I brush it with a mixture of sherry, dark soy sauce, and melted butter, and I put a little water in the bottom of the pan so I'll have enough juice to baste it with, and (I hope) to make gravy. I'll have a can of turkey gravy handy Just In Case.
With the turkey, I'll serve my World-Famous Three-Rice Stuffing With Walnuts And Sherry, cooked on the stove because it's rather difficult to stuff a rolled and tied turkey breast (I guess that makes it "dressing"?). Also yeast rolls, kernel corn and/or green beans, and homemade whole-berry cranberry sauce.
Pumpkin pie with whipped cream for dessert, of course. I make my own pie crust, but the filling is ridiculously simple. One small can of pumpkin, one can of sweetened condensed milk, two eggs, spices ad lib., and a little vanilla. (Condensed milk works even better than evaporated milk for anything custard-ish.)
Despite the rather sparse menu, we're still going to have leftovers.
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ninetydegrees
no subject
on 2010-11-21 08:43 am (UTC)I've ordered a little boneless turkey breast, in the 2 to 3 pound range; I'm picking that up Tuesday morning, and then I'm going to brine it. I'm allergic to onions and garlic, so the brining mixture contains salt, maple syrup, sherry, and a bunch of whole spices and herbs in a cloth bag - allspice, peppercorns, rosemary, ginger, one dried chile de arbol, and whatever else seems to want to go into the mixture. When I roast it, I brush it with a mixture of sherry, dark soy sauce, and melted butter, and I put a little water in the bottom of the pan so I'll have enough juice to baste it with, and (I hope) to make gravy. I'll have a can of turkey gravy handy Just In Case.
With the turkey, I'll serve my World-Famous Three-Rice Stuffing With Walnuts And Sherry, cooked on the stove because it's rather difficult to stuff a rolled and tied turkey breast (I guess that makes it "dressing"?). Also yeast rolls, kernel corn and/or green beans, and homemade whole-berry cranberry sauce.
Pumpkin pie with whipped cream for dessert, of course. I make my own pie crust, but the filling is ridiculously simple. One small can of pumpkin, one can of sweetened condensed milk, two eggs, spices ad lib., and a little vanilla. (Condensed milk works even better than evaporated milk for anything custard-ish.)
Despite the rather sparse menu, we're still going to have leftovers.