The Game - Bring It!

This photo will have to suffice for now, as soon I'll be too busy eating and drinking and drinking and eating. Right now, the turkey is in the oven stuffed with a lemon, a clementine and an onion, slathered in olive oil, salt, pepper, rosemary and thyme. The apple sausage stuffing is done, as is the apple cranberry crisp. The cauliflower and celeriac are on deck to be steamed and pureed. The turkey stock is waiting in the wings, so to speak, for its role in the gravy. And the cabbage is waiting patiently to be quickly sauteed in a vinegary brine, like a quick sauerkraut.

The fire is roasting away, while outside the fog and drear are shrouding the trees, making us that much more cozy inside. Contented sigh.

Post Script:


Fresh sauerkraut! I loved it. Steve was on the fence. Some people can't fathom sauerkraut for Thanksgiving. My dad begs to differ. He has a thing for turkey and sauerkraut.

Half of a large head of cabbage, sliced fine
Put in a glass bowl, add a tbsp. of sugar and a teaspoon of kosher salt, 1/2 cup of cider vinegar and 1/2 cup of water. Toss well and let sit for about an hour or so. The cabbage should wilt and release water. Then put the whole bowl, water and all, in a heavy pan and simmer until the liquid boils down a bit. While it simmers add a 1/2 tsp of celery seed.

Best turkey I've ever made I think!