Jason and I hosted Thanksgiving. The food was amazing, if I do say so myself. I basically had an Alton Brown Thanksgiving. (If you don’t know the name “Atlon Brown” then I plead with you to search your channel guide, find the show “Good Eats” on Food Network, and start watching it. It will change your life. Here is a sample:)
Back to Thanksgiving:
This is the turkey recipe I used: http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html.
The green been casserole: http://www.foodnetwork.com/recipes/alton-brown/not-your-mamas-green-bean-casserole-recipe/index.html
The brussels sprouts: http://www.foodnetwork.com/recipes/alton-brown/brussels-sprouts-with-bacon-and-cheese-recipe/index.html
The cranberry sauce: http://www.foodnetwork.com/recipes/alton-brown/tart-cranberry-dipping-sauce-recipe/index.html
Mom made the stuffing, so I can’t help you with that. I just know that the turkey and green been casserole were incredible!
The secret to my successful hosting was something I’ve learned from working on the airplane. (More about my job is coming soon.) I made everything the night before and put it in throw away oven tins. Then, on Thanksgiving day, after I took the turkey out of the oven, I just turned the oven to 375 degrees and put all the tins in for about an hour. The turkey had to sit anyway, so it worked out perfectly. I served dinner on nice Chinett plates and set the table with nice Chinett silverware and glasses, so the only thing that had to be washed were the serving utensils. It was awesome! Maybe next year I’ll use my china, or maybe not…
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