Well, I think I’m still full from our national day of gluttony.
I must say that Thanksgiving dinner was a success, although we probably made more dishes than we could handle.
I included some of our dishes below, but those exclude mom’s carrot ribbons with almond butter, cheesy broccoli and clover-leaf rolls.
I was mostly in charge of the turkey, and I must say that buying an organic or free-range bird is totally worth it. The white meat is darker than traditional turkey breasts, so it’s more juicy and full of flavor. Because I decided to sort of wing the recipe, I was nervous the whole three hours of cooking, but stuffing the herbed butter under the skin was a good idea. What doesn’t taste better with butter?Also, brining is a must.
We had breakfast today at Pilot Butte Drive-In and are looking forward to mom’s turkey soup tonight, followed by more board/card games.