Thanksgiving splurge?

Crafty_camper123

CarvedTones wrote: »

avskk wrote: »

I'm thinking of scaling back Thanksgiving this year; I really want to spend it with just my son and, maybe, his grandfather. I'm going to do roast sweet potato coins topped with celery-pecan salad as an appetizer, an anchovy-rubbed turkey, sundried tomato-stuffed mushrooms, parsley leaf potatoes, a pickled cabbage salad, stuffing (StoveTop all the way), and some kind of simple crumble for dessert. I'll also have stuffed bacon-wrapped jalapenos if my FIL celebrates with us, because he loves them, and I'll buy a pumpkin pie. It still sounds like A LOT but this is actually a biiiig step down from what I usually do, and most of the recipes are simple and easy.

What would ever posses someone to rub a turkey with anchovies? Those are both things I would eat; I just don't get why you would rub the turkey with anchovies and what that would do. I prefer thigh meat with no skin, so it probably wouldn't matter much to me what the turkey was rubbed with.

It's something I've never thought of before. But maybe it adds a umami flavor to the turkey? Much like adding fish sauce or Worcestershire sauce to a recipe. The fish flavor never comes through, but it might add a savory note that butter wouldn't add? I'm, not going to run out an buy anchovies for my turkey, but I would try it if someone else prepared it.

kshama2001

CarvedTones wrote: »

avskk wrote: »

I'm thinking of scaling back Thanksgiving this year; I really want to spend it with just my son and, maybe, his grandfather. I'm going to do roast sweet potato coins topped with celery-pecan salad as an appetizer, an anchovy-rubbed turkey, sundried tomato-stuffed mushrooms, parsley leaf potatoes, a pickled cabbage salad, stuffing (StoveTop all the way), and some kind of simple crumble for dessert. I'll also have stuffed bacon-wrapped jalapenos if my FIL celebrates with us, because he loves them, and I'll buy a pumpkin pie. It still sounds like A LOT but this is actually a biiiig step down from what I usually do, and most of the recipes are simple and easy.

What would ever posses someone to rub a turkey with anchovies? Those are both things I would eat; I just don't get why you would rub the turkey with anchovies and what that would do. I prefer thigh meat with no skin, so it probably wouldn't matter much to me what the turkey was rubbed with.

Well, last Thanksgiving Christopher Kimball, founder of America's Test Kitchen, was complaining about having to come up with a new recipe for turkey every year, so...

A few years back the ATK podcast shared the tip of adding a little soy sauce to gravy to add some umami. My mom's been doing that for forever.

Actually, my favorite pasta e fagioli recipe calls for a few anchovies. In such small amounts, adding anchovies kicks it up a notch without anchovy flavor.

earlnabby

I still like the classic roast turkey with sage and onion stuffing. My Mom made it the same every year and it was always wonderful. I inherited the family roasting pan so some day I will do one in her honor. I do make the stuffing the same way she always did for things like veal birds. Fresh bakery bread allowed to get a tiny bit stale then shredded by hand, minced onion, eggs, butter, sage, salt, and pepper.

CarvedTones

kshama2001 wrote: »

CarvedTones wrote: »

avskk wrote: »

I'm thinking of scaling back Thanksgiving this year; I really want to spend it with just my son and, maybe, his grandfather. I'm going to do roast sweet potato coins topped with celery-pecan salad as an appetizer, an anchovy-rubbed turkey, sundried tomato-stuffed mushrooms, parsley leaf potatoes, a pickled cabbage salad, stuffing (StoveTop all the way), and some kind of simple crumble for dessert. I'll also have stuffed bacon-wrapped jalapenos if my FIL celebrates with us, because he loves them, and I'll buy a pumpkin pie. It still sounds like A LOT but this is actually a biiiig step down from what I usually do, and most of the recipes are simple and easy.

What would ever posses someone to rub a turkey with anchovies? Those are both things I would eat; I just don't get why you would rub the turkey with anchovies and what that would do. I prefer thigh meat with no skin, so it probably wouldn't matter much to me what the turkey was rubbed with.

Well, last Thanksgiving Christopher Kimball, founder of America's Test Kitchen, was complaining about having to come up with a new recipe for turkey every year, so...

A few years back the ATK podcast shared the tip of adding a little soy sauce to gravy to add some umami. My mom's been doing that for forever.

Actually, my favorite pasta e fagioli recipe calls for a few anchovies. In such small amounts, adding anchovies kicks it up a notch without anchovy flavor.

Yeah, the soy in gravy is an old one that got me thinking - another old one I have run into and I think tastes good is a little Worcestershire sauce in the gravy and the one of the primary ingredients in it is anchovies, so I guess I should retract my question. I have spooned gravy made with a little Worcestershire sauce over turkey before, which means I have subtly flavored turkey with anchovies before and enjoyed it.

nicsflyingcircus

earlnabby wrote: »

I still like the classic roast turkey with sage and onion stuffing. My Mom made it the same every year and it was always wonderful. I inherited the family roasting pan so some day I will do one in her honor. I do make the stuffing the same way she always did for things like veal birds. Fresh bakery bread allowed to get a tiny bit stale then shredded by hand, minced onion, eggs, butter, sage, salt, and pepper.

This is our stuffing! Not that mushy, gloopy "dressing" but the above (minus eggs). Makes a delightful stuffing and it holds up to gravy, I like to cook it so the edges and bottom are just a little crisp.

Reheated (if there are leftovers) in the oven until an almost crouton texture develops, is the the best thing I have ever added to tomato soup.