My Thanksgiving Day 2016

screen-shot-2016-11-25-at-1-48-12-pmI have to write about my Thanksgiving Day so next year I will remember what I cooked and how it turned out.  Because this year I did a couple of things differently and I want to do them again!

First, my son smoked a turkey.  He took care of the bird, and it came out yummy.  I took the  neck, kidneys, liver and neck (is that what those things are?) … anyway, the inside stuff… and made stock, or broth.  I then used that stock to make the stuffing and gravy.  It was tasty.

Because we were having our heating / AC unit replaced the day before Thanksgiving, I never got to the store to buy my wine (I drank whiskey instead), or pick up some cranberry sauce, I decided to make my own … cranberry sauce that is. Here is how I made it.

We also had mashed potatoes, and I never got around to cooking a vegetable, but my sons don’t care about that, so it was okay.  I will cook veggies to go with the leftovers.

I am in Florida now, so it was a hot and sunny day.  Not too hot, but shorts and sleeveless tops hot.  My son smoked up the neighborhood while cooking the bird, but I think all the neighbors were gone.  It was a quiet and peaceful day.

We still don’t have living room furniture, and the table was crammed with stuff that needs to be put somewhere, so we sat in chairs and watched tv.  We’ve only been living in the new house for about a month now.  Then the boys played some video games, which was fun to watch.  I called my son in Kentucky and my daughter in New Hampshire.  I’ve given up thinking that one day we can all be together for a holiday.

The thing I was most thankful for was the dishwasher.

 

 

Making Turkey Stock For Gravy and Stuffing

turkey stock broth
Boiling gizzards with veggies to make stock.

I tried something new Thanksgiving Day 2016 and added loads of flavor to the meal. I used all the inside stuff from the turkey – the neck, kidneys, etc – not the liver, throw it away (that’s what recipes said).

Brown all that stuff in oil in a large pan for 5 minutes.

While it’s browning cut up a carrot, celery stick, and onion, into bigger chunks.

Crush garlic cloves.  Pick parsley & basil from garden and rinse.

After 5 minutes add the veggies to the pot and cook for another 5 minutes.

Add chicken broth – 2 cups because it tends to be too salty.  And 4 cups of water.  Total 6 cups however you want.

Boil on medium for 45-60 minutes, uncovered.

Strain through a colander and dump out veggies.  Use the broth for making stuffing and gravy.  (We used 2 Publix packets of gravy, and Stove Top stuffing.)  I had just enough stock to make both.  It added great flavor.

I also made my own cranberry sauce since no one eats it but me.  I’m not picky, and it was pretty good.  I’ve never worked with whole, fresh cranberries before.  I though they were only used to make garland for the Christmas tree!