What’s cookin’ for Thanksgiving? (663 views)

It's just two of us here too so I'm sort of torn. DH will want to do a Cornish hen but I'm a staunch turkey fan. He's all about the low-carb thing right now (changes day to day) and I have no problem with that except that means no cranberry sauce, no stuffing, potatoes, etc. I would actually prefer a salad but his low-carb thingy rules out cheese, dried cranberries etc on the salad may be boring. So maybe a baked turkey breast with mushrooms plus steamed broccoli or Brussels sprouts. May just cave and let him do the boneless Cajun chicken thing he likes and microwaved Brussels sprouts. That's tasty enough but I would love to do a holiday thing. Oh well.

Just found out yesterday, it's just going to be DH and I and hopefully all of my kids will be home from school. FIL may come, too. And DS#1 may bring his girlfriend if they are coming ( or else they will go to her family ). Anyway, was going to do a more traditional meal this year with a lot of sides and a main dish other than turkey (my family does not like turkey). We usually do a themed meal of some ethnic nature, but this year I was going to go more traditional. Anyway, now I may have to scale back on some sides. Not sure about main item yet....??simple roast chicken au jus or . I really liked a lot of the sides in the November CL which is unusual for me because I typically hate T-giving dishes. So I think I may use this issue as my inspiration for stuffing, potatoes, and vegetable. Dessert is shoofly pie (DH request) and something else TBT for everyone else who does not have DH's bizarre taste requests!!

Karen

we will have  two guests. doing a roasted turkey breast. perfect  for small   gatherings as long as  no one wants the dark meat.  I always ended up pitching it anyway. I've tried gravy with a turkey breast a few times  without success.   I don't like  gravy. maybe I'm not  properly motivated.  a package of "gravy" is included with the breast but   not good.  I'm thinking about  side roasting  vegies  to get the browned bits on the  pan bottom  that give gravy its flavor.    several  vegie sides, and pumpkin pie.  I  would   like to focus more on  some vegie side dishes.   

Our new favorite gravy is the result of pressure cooking a protein (chicken, turkey, beef) with a good stock and lots of carrots, celery, onions and herbs.  At the end of the cooking time I remove the protein and use an immersion blender to puree the gravy and thicken as needed by simmering to reduce or using a cornstarch or flour slurry.  You could definitely get a tasty result with your roasted veggie idea.  I'm all about the sides too-I have ten salad or Brussels sprouts recipes to every one for turkey.

I always have the Make Ahead Gravy from Cook's Illustrated because I've learned you can't rely on drippings to make gravy.

Basically roast some turkey parts (legs, thighs) with onions, carrots, garlic celery. Throw that in a stockpot with chicken broth or water to make turkey stock. On Thanksgiving I make a roux and then use the turkey stock to make gravy.