So my challenge last year was the vegan menu. However if you’ll recall (see last year’s post) I was pleasantly surprised with all the dishes and everyone – vegan and carnivore – seemed full and happy.
This year’s challenge is that it’s only a few days before the big turkey day and my son has the stomach flu. Poor kid. I got a touch of it last night, but nothing like he has. His grandparents have already bowed out of coming for the holiday. I certainly understand. Who wants to come to a potentially guarantined household? And that’s the problem for me too. The wondering who else may be sick on Thanksgiving? Will I get worse? What about my husband and daughter?
Being that I try to make dishes ahead, I already have cranberry sauce made, as well as a tart crust. I opted out of the lackluster pumpkin pudding (see previous post about test) for a pumpkin ginger tart instead. At least we have something, right? I could put the cranberry in the pie tart and call it a cranberry tart. I feel like everyone remembers the sweet stuff anyway. How bad could that be?
I’m thinking positively and today I picked up my heirloom turkey. It was already ordered, so I really didn’t have much of a choice. Because our group is so small this year (and getting smaller), I decided I’m going to try brining the bird. I feel like I’m the only person to have never brined a turkey. I’m feeling confident because it’s not a 15 pounder. I’m not going to worry about making space and the bag leaking all over my fridge, since I’ll be able to get my petit 9 pounder in a large stockpot.
At the very least the turkey will come in handy for turkey noodle soup if we all get sick. Here’s crossing my fingers our planned menu goes somewhat as planned. But if it doesn’t happen, we’ll do it another night.
Here’s our favorite brussels sprouts recipe for Thanksgiving or the rest of the year.
Leaf Us Alone Brussels Sprouts
(pg. 205, Petit Appetit: Eat Drink and Be Merry)
Although they are one of my favorites, I realize Brussels sprouts are not welcome by many. I think they get a bad rap because they are usually boiled, bland, and still rock hard in the center. Peeling the leaves and discarding the center core, makes for an entirely different taste and texture. And yes, you and your kids may even have a new green favorite. Note this takes time and patience, but little hands make great peelers.
Makes 6 servings
1 pound Brussels sprouts
¼ cup extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat oven to 375 degrees F. Line a jelly roll pan with aluminum foil.
Cut off bottom stem or core of each sprout. Carefully peel away the leaves until it becomes too hard to peel. Cut off bottom core again and peel more layers. Continue cutting and peeling until it is too difficult to peel apart.
Place leaves in a large mixing bowl. Drizzle with olive oil and lemon juice and stir until all leaves are coated. Sprinkle with salt and pepper and stir again.
Spread leaves onto prepared baking pan in a single layer. Roast for 10 to 12 minutes, until leaves are cooked and start to crisp with golden edges.
I brought these to the table to peel while my children were having a snack. It must have looked interesting as both my four year old and 18 month old starting peeling, too. I told them they were Brussels Buddies. My son just kept telling his dad “We’re only eating the skins.”