2009 Holiday Food Part 1 - Thanksgiving
December 2, 2009

I have been waiting for this season to arrive so that I have an excuse to make a huge turkey. The farmer's market at 14th & U Street in front of my house took turkey orders several weeks in advance and then delivered fresh turkeys on the Saturday before Thanksgiving. As you know, brining a turkey for 24 hours is the only way to ensure a juicy turkey. Other than that, the rest of the process was quite easy. Just keep an eye on the bird now and then with my wireless thermometer until it's done. This year, I spent more time on the stuffing and dessert. I decided to make swiss chard purses with sausage stuffing from (the last) Gourmet Magazine. This recipe is not only pretty but really tasty. And my dessert was a pumpkin gingerbread trifle which I also found in Gourmet Magazine. I really wanted to make something different than just a pumpkin pie.

If you want your thanksgiving dinner to be a little more elegant than the usual turkey, stuffing, mashed potatoes and pies, I truly recommend to make the stuffing and dessert. I guarantee you get wow from your guests. And of course our four-legged family member gets to eat the special thanksgiving meal, too!