After a slight delay, here is the delicousness that was Thanksgiving. We got another Stokesberry Farm heritage turkey this year, though we were smart and got on the list about this time last year (which reminds me...we need to do that again!). This was the first year that I basically cooked the turkey all by myself, with a bit of prodding and assistance from Debbie. I slathered this glorious bird in plenty of butter, sprinkled it with salt and pepper, and filled the insides with mirepoix - just like a chicken, only bigger!
We made stock with giblets that I added to the pan drippings with some flour to create the most incredible gravy I've ever had. It was thick and dark and there was so much fat in it that it broke, but that didn't matter because it coated everything in rich, flavorful intensity.
Stoney Plains farm is officially the place to buy absolutely adorable mini vegetables. These red cabbages are my favorite:
I chopped them up along with a bunch of brussel sprouts, carrots, parsnips, and fried it all in bacon grease:
By this time, I must have been getting hungry, because I stopped taking pictures of individual dishes and just got one big picture of everything:
From top to bottom, here's what's going on: Debbie's delicious green beans, the turkey, Alex's classic roasted delicata squash, Debbie's legendary cranberry chutney, the gravy, my experimental cranberry mole, Debbie's famous cornbread stuffing (now with chanterelles!), the brussel sprouts, and two types of cheesy mashed potatoes so that Miya could have one bowl entirely to herself (hah!). We all accomplished at eating as much as we possibly could, and then there was desert, which consisted of super sticky pecan pie, apple crisp al la mode, and Miya's pumpkin pie (made from her very own pumpkin).
The day after Thanksgiving, a bunch of our friends got together and had a Thanksgiving-left-overs potluck. We made a buffet of everyones left-overs so that each person could make their own mixture of Thanksgiving stuff in aluminum foil, and then wrap it up and throw it into a roaring fire place to re-heat. This might be my new favorite way to eat Thanksgiving left-overs.
On Sunday, we went to our friend Justin's house for a second Thanksgiving. Justin had a Skagit River Valley Ranch turkey that gave some stiff competition for our Stokesberry bird! Besides turkey, Justin (plus a few people helping out) made a beef roast, cornbread-jalapeño-bacon-cheese muffins, roasted fennel and mandarin orange salad with a honey dressing, sweet stuffing made with raisin and walnut breads, mashed sweet potatoes, a hearty and complex vegetable soup...and I'm sure there is more I'm forgetting, but Justin always impresses me with his culinary magic!
...And now I don't think I'll have to eat again for a couple of days...