I can’t believe we are already well into October and it is Thanksgiving weekend! Seriously, where does the fricken time go? Hallie will also be ONE on Friday! I am baffled at how the last year passed by so quickly. When you watch a tiny baby grow into a toddler it really puts time into perspective. But enough time of reflect because it’s high time we cooked a turkey. Or at least prepped for cooking it tomorrow.
It’s our first holiday in our new home and new life in Kamloops. Even though there is only going to be three of us in attendance, I still felt the need to go all out with the usual Thanksgiving meal. I found a great local butcher and though I probably shouldn’t have, ordered a fresh local bird. I requested the tiniest turkey possible, falling in the 11-15 pound category. I had a mild heart attack this afternoon when I went and picked up (and paid a ridiculous price for) my NINETEEN POUND birdie! WTF. May as well invite the entire Food Bank over now. I have not told hubby how much I paid for this chubby chickadee either. I will drown my broke ass sorrows in wine tonight though!
Since the real cooking action does not take place until tomorrow, I had a full afternoon of preparation on my hands. Now either I have done this meal too many times, or the shiraz has numbed all nerves, but I found it relatively stress-free and enjoyable. Or maybe it’s because no one is coming over. That sure relieves the usual holiday tension as well. I have decided to share some of my prep pictures and recipes, just in case you are in a last minute scramble looking for some tasty ideas.
Fall Inspired Sangria:
This was inspired by my new neighbours. I went to a shopping party the other night (yes, a shopping party) fuelled with this sangria and boy was it tasty. I am also never one to flow recipes exactly so feel free to toy around with the ingredients. I have a feeling though that this particular concoction will result in a very happy Thanksgiving afternoon.
1 bottle chardonnay, 2 cups club soda, 2 cups white grapefruit juice, 2 cups rum (I used spiced rum for an extra kick), 1 cup sugar, half a bag of cranberries, chopped apples (I used Honey Crisp and Granny Smith). Let it sit and simmer for 24 hours, add ice and get tanked! I will let you know how it goes…
Homemade Stuffing For The Bird:
I am known to cook up some stove top stuffing on a normal day but the holiday calls for the homemade goods. There are countless recipes out there and sometimes it is fun to try variations that include sausage and apple and nuts. This year we are sticking with the traditional flavours. Three days ago I ripped up a bag of white sliced bread and let it go stale. I combined 2 cups of celery, 2 cups of onions, butter and the usual spice suspects in a sauce pan and let those babies sizzle. My kitchen smelt amazing! In a large mixing bowl mix together 2.5 cups of chicken stock, the stale bread, 2 eggs beaten, the celery/onion combo and salt and pepper. Go easy on your salt though because once you cross that sodium line, you can’t go back. That’s it. Refrigerate the mixture overnight and stuff that birdie with it in the morning. (On a side note here, if the turkey is done and your stuffing is still a bit soggy, bake it under the grill and it will crisp right up. Most importantly those turkey juices have become one with your stuffing, all getting ready for a party in your grateful mouth.)
Every time I make cranberry sauce I miss one of my best girl friends so so much. Maria, this batch is for you. We have a tradition of making cranberry sauce (while drinking) and I feel super nostalgic whenever I have to complete this task on my own. Much like stuffing, there are a TON of recipes out there. My favourite includes orange zest but since it is a sparsely attended meal this year, I am keeping it simple. I even followed the directions on the packet so that just shows you my imagination is limited right now. I did add a splash of whiskey and a sprinkle of nutmeg because it is tradition and really adds a punch of flavour. I highly recommend you take a peak in your liquor cabinet and see what secret sauce you can add to your own recipe!
My last tip is don’t forget to keep that little one busy. Here is my attempt while my husband turned our living room in to a construction zone and I prepped for our MASSIVE meal that shall go down tomorrow. Cheers and Happy Thanksgiving prep to you!