US Thanksgiving Meals 2020

93Flareside

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Since were most likely celebrating not with family, curious what everyone made on their own.

I made a pork Schnitzel w/ lemon and a Finnish ham/Potato casserole.

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CraigB

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We had a traditional dinner with a small selection of the family (ones we have to cross paths with regularly anyway). It was... traditional.

I like it, but everyone does the same dish every time. There's never anything new or interesting. Mostly I prefer the mash potatoes and gravy.
 

calvinhobbes

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Since I’m a German in a Californian hotel today, I’m neither celebrating anything nor do I wish to venture outside much. So it’s braised pork belly, popcorn chicken and osmanthus oolong milk tea from Uber Eats. Nothing to write home about, but it has filled me up.
 

NecroJoe

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It's just the two of us, so we're spreading things out.

2 nights ago I made this ciabatta/sausage stuffing. Supposedly it's what they make for the staff at Thomas Keller's Yountville restaurant. Awesome flavors, but I'd make quite a few changes.
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Yesterday after lunch, I made cranberry/apple sauce (relish?) With cinnamon, maple and clove. This might be the tastiest cranberries I've ever had. (No photo of the finished cranberries)

Then last night, I made a salted caramel pumpkin pie.
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Finally, for dinner tonight, we made a "turkey en croute" from Trader Joe's. It's basically some turkey meat, coated in stuffing, wrapped in puff pastry, and served with gravy.

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Tomorrow night will likely be oven roasted brusselsprouts, and potatoes.
 

bone

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correct name is "turkey wellington", not "turkey en croute" ;)
 

NecroJoe

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correct name is "turkey wellington", not "turkey en croute" ;)
There's no duxelles or ham of any sort, so I'm not gonna call it that. ;)

Side note: I do also have a beef version with the mushrooms, so that's closer. :) I'm not expecting this one to be as successful as the turkey, though.
 

Kiki

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View attachment 3559262

Since I’m a German in a Californian hotel today, I’m neither celebrating anything nor do I wish to venture outside much. So it’s braised pork belly, popcorn chicken and osmanthus oolong milk tea from Uber Eats. Nothing to write home about, but it has filled me up.
Ooh osmanthus is one of my faves. Will have to look for that next time I'm back at one of the californian tea houses.
 

calvinhobbes

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Ooh osmanthus is one of my faves. Will have to look for that next time I'm back at one of the californian tea houses.
The tea was actually quite nice, my favourite part of the meal. It was from “a+ tea house” in San Gabriel.
 

Kiki

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Aww, you were in the San Gabriel Valley? Aww, that's exactly where I grew up. Small world. Thanks for the shop name! I'll have to check it out next time I'm back in town!
 

calvinhobbes

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I made the poor guy drive from San Gabriel to Duarte because I didn’t know that Uber Eats allows you to order from places that far away. :blush: Well, I hope they still made a profit on the order.
 

Kiki

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Aww, nice! I miss the food down there so much. SLC is getting much better with asian food but it's no where near the same as the SGV.

Also, I should probably post up what craziness we did this year since we didn't have plans.

We did piecaken!

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Lemon cheesecake + blueberry pie

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Pumpkin spice cake + pumpkin pie.

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Pecan pie + pumpkin spice cake.

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Sticky toffee date cake + apple pie (and salted toffee sauce)

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Chocolate custard + chocolate cake

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Cherry pie in chocolate cake ... plus ruby chocolate on top.

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Yes, we divy'd these out to various parties who were willing to try these. The custard pies did extremely well. That sticky toffee date apple piecake was also divine.
 

Kiki

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For the turkey day itself, we did another asian turducken this year... well, rather turkraken because I had some octopus in the freezer and couldn't resist.

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So, here's what we did (I sorta use Kenji Lopez-Alt's technique for cooking each bird separately).

Prior weekend -
Deboned all the birds and marinated/brine them (we do soy sauce+ginger+garlic+green onions+shaoxing wine).

Day before -
Take out the birds and dry them on a rack in the fridge overnight. Reserve the marinade.

Day of -
Make the asian sticky rice stuffing! We did our usual chinese sausage + shiitake mushrooms + offal.

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This is my fave method for making sticky rice.

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Sautee everything together, using some of the reserve marinade.

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This stuff is like crack, but it's a family recipe with which we grew up stuffing our turkeys.

Now, stuff + truss the chicken and bake for like 45 minutes (I aimed for 140-145F).

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Stuff baked chicken inside of duck...

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... truss the shit out of it.

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Duck fat is magic. Roast the ducken for 30 minutes. It doesn't take long to reach temp. You can eat the ducken already at this stage.

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Then, stuff ducken in the turkey (you'll need to trim the ducken to fit... delicious snackage)

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Tuck, stuff, and truss so it doesn't look like frankenturkey. The trick is to not stuff the turkey along the thighs so it retains that shape.

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Roast turkey for like 1-1.5 hours (thighs at 165). Meanwhile, make the kraken. We did a korean octopus recipe (I just used some leftover marinade + gochuchang/gochucharu).

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Arrange turducken for the 'grams.

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Soooo easy to carve. Here's a cross section. We did stuffing between all the layers because that's how we roll... but everything stayed juicy etc.

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Le Fin.
 
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