Sam, you’ve been in Siam way, way too long…alice's restaurant - Google Search
A ham like that is what I saw pictures of in my mom’s Betty Crocker Cookbook, back in the early 60’s.
Ten people, and nothing too exotic here. We had olives and deviled eggs as an appetizer, then ham, turkey breast, mashed potatoes, stuffing, marshmallow sweet potatoes, and a broccoli-cheese dish my grandma used to make. Dessert was pie (apple, cherry, and a couple of pumpkin).
We didn’t have enough pie, of course, but then, that statement is always true, no matter how much pie one has.
Escargots are in the oven. Potatoes are baked. Creamed spinach with feta is done. Filets mignon are ready to go into the oven as soon as we’ve scarfed the snails.
Were you whooshed or was I? :eek:
The escargots were delicious. Filets in the oven.
Had a very successful dinner. Ended up with just 7 people, so I had tons of food - I prepped for 9, in case both maybes came through. So my 17.5lb turkey yielded plenty of meat, and I have extra of all the sides. Sent everyone home with a good selection of left-overs.
Tomorrow, I’ll make the traditional turkey soup. And probably freeze it almost immediately.
This year was different. I got tired of REALLY soft (but delicious) turkey and salty gravy, so I decided to try not brining the turkey this year. I got a fresh turkey (only because it was 99 cents a pound not because I have anything against frozen). I cooked via Alton Brown’s method–half hour at 500F, then drop to 350 until internal temp is 161, then rest for 30 minutes for carryover–just not brined. I have never had such a gorgeous turkey. Beautiful mahogany brown, very juicy but not soft and overly tender. A little bland, but I didn’t season under the skin–will do that next time. Ironically, more pan drippings then I get with a brined turkey, so the gravy was delicious.
Since my wife and I are the only ones who eat stuffing, we bought it vs making from scratch as usual. Then add home made rolls, green beans with home cured and smoked bacon, mashed potatoes, the obligatory can-shaped cranberries and for dessert, pumpkin pie and cheesecake.
It was really amazing how little work and stress I went through this year–didn’t have to make the veggie stock for the brine ore the cornbread for the stuffing the night before–only the desserts. Didn’t have to make the stuffing the day of (cut the veggies, cook the sausage, assemble everything, get the herbs right, etc.) while worrying about cross contamination with the Turkey, etc. Really a relaxing cooking day
Then you didn’t have stuffing. 
He took that back in a later episode. I do agree with not stuffing the bird though. Putting it in a pan creates more external surface area to get crispy bits.
It’s over. As usual, we stuffed ourselves so full, it may be December until we eat again.
Criminey! Our neighbor just dropped all her extra pies and a bunch of turkey and dressing on us. We had Thanksgiving with her. She cooked for 40, and I’d guess that was about how many who showed up. Her father was a chef, and she’s a darned good cook in her own right. Really delicious. Now we’ve got even more, And right after I declared myself on another diet after last night.
Ok…so I was off a day. I was too dead yesterday.
I put the carcass, the neck, some carrots, celery, onion, garlic, misc herbs, a little chicken broth, and a bunch of water in the big stock pot. Brought it to a boil. Now it’s simmering.
Later I’ll strain it. I’ll saute a new batch of carrots and celery, along with the giblets that I didn’t use for the gravy. Add them into the stock, along with some of the left over turkey. Let that simmer a little more.
We’re having her mango cheesecake for breakfast right now. Damn but it’s good.
Hawaiian sweet rolls make excellent ham sliders.
Had pumpkin roll and Sierra Nevada Coffee Stout for breakfast today. I may not make it out of this holiday season alive.