Thanksgiving…looking back at the dishes
My brother brined one of the turkeys with lemon, onions, carrots and thyme. This one was stuffed with stuffing and roasted in the oven. The other turkey we put on the grill outside on the rotisserie. We learned alot.
Here is the turkey we roasted in the oven. Here is what we learned and hope to recall next year when we do it again. Stuffing the turkey is beautiful but it doesn't allow the turkey to cook evenly. At one point you have to be willing to put up with some parts dry or others just not done yet. There needs to be a compromise. Although the stuffing is incredible tasting after being pulled from the turkey, you could pour a little drippings over it and mix to get the same effect. Next year, no stuffing in the turkey. We will bake the stuffing in a separate bowl and leave the turkeys to roast by themselves.
Brussel sprouts could have been a little more burnt but lots of food for many people with 2 ovens is an effort in itself. We served these brussel sprouts with sauteed leeks and pancetta. We shaved a little bit of lemon rind over the top before serving.
This is one of my all time favorite cranberry chutneys. Recipe here.
Roasted carrots with thyme and olive oil. Warmed them up in a pan before serving with pistachio nuts, fresh thyme, drizzled olive oil and balsamic vinegar. In the background was corn pudding that someone brought. Yum.
Sliced purple, orange and white yams that were so sweet and good. I would have liked them a little crispier but again, only so many places to cook. We topped them with drizzled maple syrup and pomegranite seeds.