The New Thanksgiving Table: An American Celebration of Family, Friends, and Food
Format: PDF / Kindle (mobi) / ePub
Thanksgiving is the favorite holiday of millions of Americans. And with so many diverse regions across the United States, it's no surprise to find that the Thanksgiving menu changes significantly from New England to the Pacific Northwest. This is the quintessential cookbook for our national day of thanks, capturing this diversity with creative recipes for the perfect dinner and providing the key to a stress-free occasion with author Diane Morgan's indispensable do-ahead tips. Including appetizers, soups, salads, main courses, stuffings, casseroles, biscuits, side dishes, desserts, and even leftovers, it contains everything the busy cook needs to celebrate this most festive and food-centered of holidays!
homage to the Thanksgiving meal by gobbling up the remains of the day in Cast Iron Skillet Turkey Hash with Soft-Cooked Eggs (page 196), Turkey Enchiladas with Creamy Tomatillo Sauce (page 205), and Classic Turkey Tetrazzini (page 201). At the end of the book, I’ve included entire regionally themed Thanksgiving menus and timetables. Find that old recording of Woody Guthrie’s “This Land is Your Land” and turn up the volume as you prepare a Thanksgiving Dinner in New England (page 212), a
the chart on page 80 for guidance.) The turkey is done when the instant-read thermometer registers between 160° to 165°F when inserted into the thickest part of the thigh away from the bone. When the turkey is done, tilt the body so the juices from the main cavity run into the pan. Transfer to a carving board or serving platter and cover loosely with aluminum foil. Let the turkey rest for 30 to 40 minutes before carving, to allow the juices to redistribute. (The internal temperature will rise 5
pan ready. On a lightly floured work surface, roll out the dough into a circle about 12 inches in diameter. Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking. Roll the dough around the rolling pin, lift it over the pie pan, and unroll the dough over the pan. Adjust to center the dough, then press it into place. Trim the excess dough, leaving a ½-inch overhang; then tuck it under itself to form a double thickness around the edge of the pan.
Drain, rinse under cold running water, and set aside. Preheat the oven to 375°F. Butter a 9-by-13-inch baking pan. In a 10-inch sauté pan, melt the 6 tablespoons butter over medium heat. Add the flour and cook, stirring constantly, for about 2 minutes until faintly colored. Gradually whisk in the stock and continue to stir for 3 to 5 minutes until the sauce is smooth and thickened. Whisk in the cream. Add the remaining ½ teaspoon salt, the thyme, rosemary, nutmeg, and pepper. Stir in the turkey
flours, herbs and spices, canned tomatoes, beans, and canned broths. If your herbs and spices are old then this is the time to replace them with fresh ones. Even if you’re not hosting out-of-town guests, you never know when Thanksgiving visiting and feasting may start in the days before or extend into the weekend. This is why a clever host keeps jars of olives, pickles, tapenade, and other delectable nibbles and spreads on the pantry shelf during the holidays for spur-of-the-moment entertaining