We are having Thanksgiving with friends this year. Our hosts are life long vegetarians so Christine will make the Cheese Nut Loaf from the Greens Cookbook.
I am bringing the turkey which I will brine in the following solution:
1/4 cup kosher salt
1/4 cup honey
1 head garlic, cut in half (do not peel)
2 dried bay leaves
4 sprigs fresh thyme
2 large whole sprigs fresh sage
2 teaspoons whole black peppercorns
2 teaspoons allspice berries
1/4 cup fresh celery leaves (from 1 bunch)
1 large knob of ginger, sliced
3 quarts water
You may have to double this. It all depends on the size of your bird. This is enough for a 12-lb. bird.
Heat 1/2 the water with the spices, salt and honey. Bring to a boil. Remove from heat and bring back to room temperature. Add the remaining water. Place the turkey in a brine bag or large container which will fit in your refrigerator. Add the cooled brine solution and marinate over night. Discard brine once your are ready to cook your turkey.
The rest of the menu will include a variation of the this mushroom stuffing from Food 52. I like that they used challah bread to which I will include whole mushrooms. Green Beans Marcona Almondine (recipe on Tuesday) and Sauerkraut with Apples from last issue of Gourmet Magazine. The recipe is below because it is no longer on their site.
Pear Cranberry Tart from Shamane’s Bake Shoppe here in Boulder, since it was featured in the Boulder Daily Camera. I am hoping my hostess will make her mother’s amazing salad (hiny, hint, nudge, nudge). Stay tuned for that recipe.
Sauerkraut with Apples from the last issue of Gourmet (This can be made 3 days in advance. Reheat before serving.
1 large onion, thinly sliced
2 Tbsp butter
4 lbs sauerkraut, rinsed and drained (I might skip the draining part)
2 Fuji apples – peeled, cored and thinly sliced
1 cup dry white wine (me thinks an Alsatian)
1 to 2 Tbsp. dark brown sugar
Melt the butter in a heavy large pot over medium high heat. Add onions and cook stirring occasionally until golden, about 6 minutes.
Stir in the sauerkraut, apples and wine and bring to a simmer. Cook for about 2 hours over low heat. Stir in the brown sugar and seaon with salt and pepper.