Thanksgiving 2016

Turkey
The turkey was an 11.7lb Diestel non-GMO bird from Whole Foods San Mateo. Did a salt rub for 24 hours and prepared in the Ronco. Stuffed with 1 red apple, 1/2 onion, bouquet garni (sage, rosemary, thyme), and 1 cinnamon stick. It ended up a bit salty so need to reduce salt or rinse more thoroughly.

Salmon
We also got 1.5lb of salmon for our non-turkey friend. Grilled with lemon parsley thyme butter.

Turkey Gravy
Started the gravy using Cooks Illustrated recipe the day before and finished with the drippings from the Ronco.

Stuffing
Mrs. Cubbison's Classic Dressing prepared with leeks and celery

Stuffing Vegetarian
King's Hawaiian Stuffing mix prepared with leeks, celery, mushrooms and vegetable broth.

Cheesy Hasselback Potato Gratin
From The Food Lab, this recipe was printed in the New York Times.


Butternut Squash Puree
Again, the classic recipe from Real Simple.

Green Bean Casserole
Prepared using the recipe from Trader Joe's and fresh green beans.

Rolls
Using the standard recipe for my milk bread rolls.

Cranberry Sauce
Cooked by Phil.