Did I miss it? I thought it was tomorrow.
Seriously, I’m looking forward to the day that our kids start having US over for Thanksgiving or Christmas. One is in Kansas and the other is in Chicago. Daughter #1 and her fiancé will be coming in from Kansas for Christmas. Daughter #2 and husband will be here tomorrow and for Christmas.
We haven’t seen #1 in over a year.
A family favorite dish this time of year is a Pumpkin Pot!
https://cookingforthefamily2.blogspot.com/2012/10/pumpkin-pot.html
1) Make sure you get a pumpkin can FIT in the oven!!
2) You have to steam the pumpkin first (in the oven) with the pumpkin upside down (opened end down) . You should ROLL the pumpkin when this is finished. It’s very soft at this point - difficult to pick up and flip.
3) I recommend steaming the pumpkin in a large turkey pan with a rack. This makes it easy to remove from the oven and put the rack/pumpkin on a counter to flip.
Etc.....
You too!
...My Respects to Mr. Watson. He desir’d you to enquire what Success we had in our Attempts to kill a Turkey by the Electrical Strokes.5 Please to acquaint him, that we made several Experiments on Fowls this Winter; That we found two large thin glass Jars, gilt (holding each about 6 Gallons, and taking 2000 Turns of a Globe of 9 Inches Diameter to charge them full, when the Globe works very well, and will charge a common half pint Vial with 50 Turns) were sufficient to kill common Hens outright; but the Turkies, tho’ thrown into violent Convulsions, and then lying as dead for some Minutes, would recover in less than a quarter of an Hour. However, having added Mr. Kinnersley’s Jarrs and mine together, in all 5, tho’ not fully charg’d, we kill’d a Turky with them of about 10 lb.wt. and suppose they would have kill’d a much larger. I conceit that the Birds kill’d in this Manner eat uncommonly tender...
Cranberry Relish
1 (14 oz.) can whole berry cranberry sauce
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 to 1/2 cup chopped walnuts
1/4 to 1/2 cup golden raisins
Mix together well. Best to prepare the day before and refrigerate overnight to blend flavors.
Adjust spices to taste. Nuts and/or raisins optional.
Napa Valley Cabernet, open, pour, drink.
I am offended that you did not do a “land declaration” before your recipe.
I do not like turkey so ham it is.
Thanks, and the same to you.
And thanks for all your posts.
That ain’t gravy. That’s a meal. Sounds delicious. Next day over buttermilk biscuits...and good strong coffee.
If anyone wants to try their hand at cranberry sauce from whole berries, I have the recipe for you. Hands down the winner in my family. It’s easy and has just a few ingredients.
https://sallysbakingaddiction.com/cranberry-sauce/
Ingredients
12 ounce bag cranberries, rinsed*
3/4 cup (150g) water
1/4 cup (60ml) fresh orange juice (about 1/2 large orange)
3/4 cup (150g) packed light or dark brown sugar*
1 teaspoon orange zest
1/2 teaspoon pure vanilla extract
Instructions
Read before you begin: You need fresh orange juice and orange zest. I recommend zesting the orange first, setting the zest aside, then cutting the orange for the juice. (Harder to zest a cut orange!) You need about half of a large orange for 1/4 cup juice. Juice the other half of the orange if you need more to yield 1/4 cup.
After rinsing the cranberries, set 1/2 cup cranberries aside. You will stir these in at the end for extra texture.
Combine the remaining cranberries, water, orange juice, and brown sugar together in a medium saucepan over medium heat. Stir occasionally as the mixture comes to a simmer. Once simmering, reduce heat to low-medium. While stirring occasionally, continue to cook until liquid has reduced and cranberries have burst and thickened, about 15 more minutes.
Remove from heat and stir in 1/2 cup reserved cranberries, orange zest, and vanilla extract. Sauce will continue to thicken as it cools.
Sauce is excellent served warm or at room temperature. Cover and store leftovers in the refrigerator for up to 5 days.
Notes
Make Ahead & Freezing Instructions: You can prepare the sauce 3 days ahead of time. Cool completely, cover tightly, then refrigerate until ready to use. Bring to room temperature or warm on the stove/in the microwave, if desired, before serving. To freeze, cool sauce completely. Freeze for up to 3 months. Thaw in the refrigerator, then bring to room temperature or warm on the stove/in the microwave before serving.
Special Tools (affiliate links): Zester | Citrus Juicer | Saucepan | Wooden Spoon
Cranberries: One 12 ounce bag is usually between 3 and 4 cups. You can use fresh or frozen cranberries. No need to fully thaw. Rinse the cranberries with water in a colander before using. No need to pat dry—some water droplets are fine.
Brown Sugar: I usually use 3/4 cup brown sugar, which makes a moderately sweet cranberry sauce. You can increase to 1 cup (200g) if you prefer your cranberry sauce extra sweet.
Find it online: https://sallysbakingaddiction.com/cranberry-sauce/
Are you supposed to peel the eggs or leave the shells on? JUST KIDDING. Thanks for the thread!