Monthly Archives: November 2009

Let’s Talk Turkey

Over the years, I have baked a turkey in a paper bag,  removed and roasted the breast which was sliced and served with a wild rice and porcini mushroom side dish, maple glazed a turkey, and even double stuffed a turkey, had to make the sausage stuffing for that one.  However, the best turkeyby far is brined. Brining helps the turkey stay moist.  And it is so much simpler than the double stuffed, twenty times simpler! This year, I used a recipe from, a really great resource. I cheated a bit on the sage gravy, there were simply too many steps to accomplish when tired. For the gravy, I used some of the pan drippings, the sage broth and some extra chicken broth added to a white roux made with 4 T of butter and 1/2 cup of flour.


This year’s menu

Table setting at Mise en scène

Apple Cider Brined Turkey with Sage Gravy

Sweet Potatoes with Maple and Orange

Cranberries with Ruby Port

Herbed Stuffing with Mushrooms

Green Beans with Almonds

Pumpkin Pie

Pecan Pie

Côtes du Rhône

Hmm, can’t find the html for Foodie Friday and it looks like I posted to the wrong date! Fail! Oh well, I am going to blame it on Flu-tober, the month I had the flu not once, but twice!



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