Maybe it was my imagination, but the grocery store seemed busier yesterday and the grocery lists I saw in shoppers’ hands looked a bit longer. And, of course, those aisle displays of Libby’s canned pumpkin, Ocean Spray cranberry sauce, Pepperidge Farm stuffing mix and the like were getting a lot of business.
I’m hosting Thanksgiving at my house this year and will be cooking for five people. That’s not such a big party, but I did spend more than my usual Sunday amount at the store as I tried to remember everything on my list (forgot whipping cream. I always forget *something*).
Since we won’t have a big crowd, I’m doing a simple turkey breast this year. I do plan to brine it, rub it down inside and outside the skin with herbed butter, and roast it in an oven bag to ensure that it is moist. Besides that, I’ll make mashed potatoes, herbed dressing, gravy, and pumpkin pie. Mom’s bringing her famous, secret-recipe broccoli casserole and I’m turning to my good friend Sister Schubert for the rolls. During the time I would have been making homemade rolls, I can drink wine.
The recipes I plan to use for those dishes are linked up in the previous paragraph. I don’t need a recipe for mashed potatoes – I cook the taters in the pressure cooker, then mash them with cream, sour cream, butter, pepper and seasoned salt. I don’t think turkey breasts come with giblets, do they? This will be the first time I cook only a breast. So I’ll start my gravy with chicken broth and add whatever juices come off the bird.
Wednesday’s column will be a 911 Q&A for folks who are preparing Thanksgiving dinner this year (especially if it is their first time). The one thing I would tell everyone NOW, instead of waiting until Wednesday, is don’t forget to thaw out your bird! It should be in the refrigerator now! If you forget, however, there are a couple of tricks I’ll share on Wednesday.
Don’t forget to enter to win “The Daily Cookie” by Anna Ginsberg. For details on how to enter, click here. The deadline is 9 a.m. tomorrow (Tuesday, 11/20,12).
What are you cooking this week for Thanksgiving? Happy prepping!