One of the benefits that I hadn’t anticipated to having a blog is that, since I’ve posted a number of my favorite recipes including my favorite Thanksgiving recipes, my recipes are easily at hand. No searching. No stray pieces of paper.
This year we’re having
Mashed potatoes and gravy, of course. Some day I’ll have to write a post on the art of making gravy. I usually start with a brown roux but an uncooked flour and butter mixture is excellent as thickening, too. Much better than the old flour and water method. If you’re going to use that method, for goodness sake use cold stock instead of water. Why dilute the flavor of your wonderful turkey drippings or stock?
The turkey is smoking (I put it on at 7:00am and I’ll take it off around 5:00pm for 6:00pm serving), I’ve finished my pie crust. Maybe I’ll start my rolls now.
I’ll try to post some pictures later in the day.
Happy Thanksgiving, everybody!