@anaÂ
Thank you for the soup recipes; I often make turkey tortilla soup but I am not in the mood for it this year.
I would guess that I have cooked at least 30 turkeys in my life---probably more, but this year was the very best one I have produced. I used a NYT recipe for brine and buttermilk and the meat was the most moist and delicious ever! (Though I did start with a Vermont-raised organic turkey)
Also, Lovendures, ahem, I would love that brussels sprout dish recipe. In case it helps next year, I will impart a tip I learned from Julia Childs; one can always crank up the heat on a turkey to hasten cooking. The second best turkey I ever made was her "blasted turkey" ..high heat for a short time and out came a completely brown, crispy skinned, truly roasted bird. The drippings of both also yielded topnotch gravy.
Hooray for leftovers that with a few tweaks change it up in to a new dish!
I cooked for 14, 12 of whom showed up! Â It was wonderful to prepare that much food for dinner guests at the dinner table we bought a few years back but haven't entertained with. Â We spent several days cleaning I cooked starting at 7 a.m. on the big day but my heart was full and happy when it was happening.
I made a metric ton of Turkey bone broth which is now in my fridge and freezer. Â Next week when I'm back to Keto I plan to drink it all on a bone broth fast to get some of the last two months of bad eating off of me but also to transition back to ketosis without the dreaded keto flu. Â I'm looking forward to my joints not aching again, (evaporating joint pain is a wonderful side effect once I've been in Ketosis for a few weeks!) Â And we'll still have leftovers for days, much of which I'll be able to eat as I transition back in! Â It was a wonderful Thanksgiving and I hope you all had a great one too!
Hooray for leftovers that with a few tweaks change it up in to a new dish!
So it looks like your turkey salad and cranberry stuff are on the right---- is the dish on the left butternut squash soup? Looks good.Â
@ana yes... leftover oven roasted butternut squash,carrots and sweet potato - put in a pot with some chicken broth, rubbed sage, thyme,rosemary, himalayan salt brought to a boil, immersion blenderized smooth, added half n half and simmered till good n hot, ladled into bowls and some fresh microplaned nutmeg over the top and served. Warming, rich,savory layers of flavor.
@raincloud, I brined a turkey breast in buttermilk and it was very moist and flavorful. I frequently use buttermilk to brine chicken that I roast, and it always turns out beautifully. Thanks also for the Julia Childs' suggestion about the high heat.
@journeywithme2, your description of the turkey soup is making my mouth water! I'm going to try that. Oh, I forgot to mention: I made the sugar-free pumpkin pie with the almond flour crust. I thought the crust was awful, although my husband said he liked it. (I think he was just being nice.) I should have used the nut crust recipe you shared with me. Did you get a chance to make the butternut squash pie? It sounded fabulous.Â
Do any of you have good recipes for Indian food that aren't too spicy? When I eat out I enjoy saag paneer, shani paneer, aloo gobi, chana masala, chole, dal, but sometimes the dishes can be way too spicy for me.Â
Thanks.
http://www.lflinderhof.com/2011/04/courtland-buttermilk-pecan-pie.html
No.. I haven't tried it yet. We went with the buttermilk pecan pie made by the recipe above. It's killer good.. and.. only need a small slice..quite sweet. Goes well with a nice cup of black coffee.
ooh, interesting pie recipe. It is perhaps a cousin to the southern "chess pie?" I will make it tomorrow!
@raincloud  Yes, some have described it as a cross between chess pie and pecan pie... a very old recipe. Very rich. A little slice goes a long way!