Friday:
- chestnut dressing, same as last year except added some ceps and oyster mushrooms browned in butter.
- green bean casserole (same as last year)
- poached turkey legs in goose fat, also did 4 chicken legs with them for good measure
- roasted and made stock (onions, garlic, celery, bay leaf) out of the back of the turkey
- made brownies (with pecans), same as last year
- made gravy by thickening turkey stock with a roux
- roasted the turkey (5.6kg whole), as last year, 45 minutes back up at 220C, then flipped and cooked at 200C until done, then rested for 30+ minutes
- mashed potatoes (about 5 lbs worth; butter, double cream)
- while turkey was resting, heated at 180C+fan: dressing (uncovered), green beans (uncovered), legs (covered)
- JJ made fresh cranberry salad
5 comments:
mmmmmm sounds tasty. Oyster Mushrooms... nice touch.
Yeah, was not a lot of mushrooms but as a minor ingredient they definitely added something. Now that I think of it, genuine oysters would work in the mix as well.
Protein, I am a fan.
It is Really Nice when 'cooking timing' works out well. I get it right on the nose about 1/2 the time, and the other 1/2, have something simmering (which in very low humidity AZ often means "drying out"or cooling) while finishing another dish. Sounds like you hit a nice hat-trick-and-then-some on the final timing. Good stuff!
Yes, it almost never happens that the timing works out that well. Even the potatoes finished at exactly the right time. Probably never to be repeated.
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