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November 17, 2016
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Thanksgiving! It's my favorite food-themed holiday of the year. This year will be quieter than most, as our family gathering is on Saturday and will feature my seafood gumbo. I do plan to roast a small turkey and make small batches of all the fixings; my sister and niece arrive Thursday evening, and I'll have leftovers for them to nosh on. The recipes linked below are the three most viewed recipes on our website during the Thanksgiving period last year. Also popular are the various tips I've put together over the years about the turkey; how to carve a turkey, how to thaw a turkey, roasting times based on weight, etc. Turning out a tasty, juicy, succulent bird isn't hard, but it also isn't difficult to turn out one that is dry and tasteless, or, shame of all shames, not cooked through. Many years ago I was renting a house with a gas oven that was somehow also attached to the electricity; I'd planned to roast a turkey for a party I was throwing. Put the turkey in the oven, proceeded to vacuum; someone (not me) had left the heater on in the bathroom and the vacuum kept throwing a breaker, as it turns out, the one that also controlled the oven. I left to run a few quick errands and returned expecting the aroma of roasting turkey; nothing. I went to baste it and there the turkey sat, in the cold oven, as raw as it was when it came out of the refrigerator. Early next week I'll send out a note with some of my favorite side dishes; meanwhile, if you have any turkey tales, I'd love to hear from you. If you don't subscribe to the magazine, you're missing out on a lot of great content. Click here to preview the Table of Contents and Recipe Index for our 2016 Holiday Food Guide issue; it's in the channel now. Click here to subscribe, or give a gift, or call us at 504.208.9959. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
Susan Ford, Publisher P.S. To give a holiday gift subscription, call us at 504-208-9959, or go on line here click here to give a gift subscripton. |
Nov/Dec On Sale Now
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Sweet Potato Bake with Walnut Topping A nice twist on the traditional. Easy to prepare in advance or the day of. Creamy whipped sweet potato texture with cream and eggs combined with favorite holiday spices; nutmeg, cinnamon and a touch of vanilla. Topping it off with sugared walnuts or pecans - your choice.
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Shrimp and Crab Stuffed Mirliton Mirliton, known as chayote in other parts of the country, yield as much this time of year as zucchini in the summer months, and are a Louisiana favorite for holiday dinners. This one is decadently stuffed with shrimp and crab meat. |
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Turkey Injection Marinades Injecting your turkey with flavorful marinades is a great way to add flavor to your bird. We've pulled together five different flavor profiles for your consideration; just keep in mind that whatever you use needs to be ground finely enough to pass through the injector needld.
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