Having been deprived of a whole year without Thanksgiving food (Thanksgiving in India), the menu this year was I think, the most extravagant it has ever been.
After many weeks of Food Network watching, my sister and I decided to ditch Ina and Martha and went with the New York Magazine Thanksgiving menu. All the recipes were written to feed 8 people and so we doubled the ingredient amount suggested. We had originally planned to cook for 18 people but 6 people flaked and did so just as the Fresh Direct man rings the doorbell with our Thanksgiving grocery delivery. We also added to the menu our all time favorite; green bean casserole.
Our cooking game plan/oven schedule, courtesy of Joe Kon
Ingredients used for Green Bean Casserole
The 20lbs turkey
Temperature of turkey *must* be 155 degrees
Sausage and Mushroom Stuffing
Joe preparing orange ham
The Thanksgiving banquet
Carve away Alf!
I wish I could say I was stuffed but after cooking (and smelling) food for two days, I didn’t have much appetite during dinner. In fact, I was so tired that I didn’t even bother carving the turkey, which to me, is like making the first cut on a perfect birthday cake. My favorite dish of the day is Maple Whipped Sweet Potatoes.
To most Americans, Thanksgiving is about gratitude, thankfulness and appreciation. To us, Thanksgiving has always been about getting together to eat. As I grow older, I realize my ability to eat great amounts of food has declined and Thanksgiving is no longer about how much I can eat but about how much fun I have cooking with my posse.
