Dry-Cured, Smoked Turkey
Cornbread Stuffing with Country Sausage
Blistered Green Beans with Sautéed Garlic
Macaroni and Cheese
The rub on the turkey features juniper berries, star anise, freshly-ground black peppercorns, kosher salt, marjoram, and thyme and was applied yesterday. The turkey is now smoking with a bundle of rosemary sprigs, a couple of stalks of celery, and three small Gala apples.
The dressing features country sausage, crumbled cornbread (stone-ground cornmeal, AP flour, kosher salt, baking powder, two eggs, unsalted butter, and sunflower oil), oregano, fire-roasted poblano chiles, turkey stock [Home-made, of course. Why not?], unsalted butter, freshly-ground black peppercorns, kosher salt, more minced garlic than would feed a mob family, and diced onion, celery, and carrot. It’s now sitting in the fridge getting itself together before being cooked tomorrow. You know: the already cooked ingredients are getting to know one another and are hopefully making nice.
The chutney is made with orange juice, fresh cranberries, freshly-groud cinnamon and nutmeg, both brown and granulated sugar, and a touch of maple syrup. It’s hanging out in fridge as well and will be basically solid tomorrow morning.
The beans will be blistered in a cast-iron skillet with extra-virgin olive oil, a bit of kosher salt, freshly-ground black peppercorns, and the same amount of the aforementioned minced garlic [If I’m mincing garlic, I’m mincing the whole bulb. So… today, I minced one for the dressing, and tomorrow, I’ll mince another for the beans. After all, doesn’t it keep the vampires away or something?].
The mac is made with more butter (unsalted) than anyone should discuss, a bit of AP flour, cream, freshly-ground nutmeg, a touch of cayenne pepper, and both Cheddar and Monterey cheeses.
The rolls involve AP flour, kosher salt, local honey (buckwheat), water, yeast, and an egg.
The pie crust is made with AP flour, stone-ground cornmeal [I know, but trust me… and Alton Brown.], too much butter (unsalted) for even a nun to remain modest, kosher salt, granulated sugar, and spritzed apple juice [I agree, again, with Alton Brown: Why would you add water to pie crust when you can easily add a shot or two of more flavor?], while the filling is made with cream cheese, pureed pumpkin, freshly-groud cinnamon and nutmeg, a bit of kosher salt, granulated sugar, vanilla extract, half-and-half [I used four parts whole milk and one part heavy whipping cream.], some salted butter, an egg, and a couple of additional egg yolks. The pie is in the oven and will set overnight. And, by the way, what to do with the left-over pie crust? Why, make a tiny pie for yourself, of course. It’s in the oven too and will soon be devoured without any pretense of setting or even cooling.
Oh, yeah… We’ll drink tea. Sweet tea. Luzianne sweet tea. It’s from New Orleans, folks!