Thanksgiving by Walt Waldo Emerson
For each morning with its light,
For rest and shelter of the night,
For health and food,
For love and friends,
For everything thy goodness sends.
Visiting my friend Sue last month, we talked a little about Thanksgiving.
“What are you doing?” I asked.
“I don’t know; I haven’t decided. I would so like something really simple,” said she.
“I know exactly what you should make,” said I.
–
Well, of course, I had the idea and, truthfully, had done something like it before, but I had to flesh out the menu and, naturally, try it all out. If you’re a Tyler Florence fan, you might have seen a turkey roulade Tyler makes with leeks and cornbread stuffing. My inspiration for the turkey here came from that lovely recipe.
While I adore Thanksgiving, I know it can get out of hand. You don’t know it’s gotten out of hand until you start the dishes and are still washing glasses the next day. Mostly, it’s worth it. Occasionally, though, you want a holiday to BE a holiday for everyone, including you. Well, you and one other person, a special one.
This menu is for that Thanksgiving. I include directions for a Thanksgiving for two, which is delectable. To be two, I mean–and, yes, the food, is, too. I’d say it’s more for two with plenty of leftovers, so perhaps I’d say there’s enough for four or six people. The whole thing easily doubles to serve eight and so on. I began cooking this meal at 6pm and we sat down (after taking boocoo pics) at 8:15. I had time in there to have a glass of wine and a couple of teensy starters, though I did have to set the table earlier in the day. I think it could have been done more quickly if I had had the recipes worked out ahead; I was improvising and writing as I went. If you try it, let me know the time!
I had so much fun doing this meal. Isn’t that what it’s about? Hope you do, too.
MENU
- Starters: Olives and Pistachios–set out in small bowls and served with a sparkling wine
- First course: Pumpkin or Butternut Squash Soup (bought from deli)
- Main course: Turkey Roulade, stuffed W/ Proscuitto/Sage/Onions/Garlic
- Sides: Oven-Roasted Root Vegetables with Fresh Rosemary
- Brussel Sprouts (pan-roasted) w/ Parmesan & Pumpkin Seeds
- Home-made Spicy Cranberry Sauce w/ Apples and Lemon
- Bread: Corn Muffins from the bakery
- Dessert: Pumpkin Ice Cream, purchased from grocery OR Pumpkin Custards baked the day before and refrigerated (Use any pumpkin pie filling recipe and bake custards in pammed ramekins about 30 min. at 350—No crust)
- Drinks: Wine: Gruet Sparkling Wine, A to Z Riesling, and Sineann Pinot Noir- Have it all! Coffee: French Roast, laced with Cognac and Whipped Cream
Cook’s Hint: Get the turkey and root vegetables in the oven and then make the brussel sprouts and cranberry sauce. Set the coffee up to be ready to push the button as soon as the meal is done. If you had no time to set the table, get your friend to do it while you cook! He or she is in charge of the wine, too. Why not?
RECIPES——
OVEN-ROASTED ROOT VEGETABLES W/ ROSEMARY
2 parsnips, peeled and cut into 1/2″ pieces
1 sweet potato, peeled and cut into 1″ pieces
1 medium onion, cut into eighths
2 large carrots, peeled and cut into 1″ pieces
1 turnip, peeled and cut into 1″ pieces
5 new potatoes, cut into fourths (don’t peel)
2T olive oil
1t Kosher salt
1/2 t freshly-ground pepper
3T fresh rosemary, minced
Place all vegetables on a large, rimmed baking sheet, mixing them well. Drizzle with olive oil and sprinkle with salt, pepper and rosemary. Using your hands, toss. Bake about 40 minutes until tender. You can cook these at the same time you roast the turkey; times are similar. Put these in the top oven rack and put the turkey in the bottom of the oven.
–
TURKEY ROULADE, STUFFED WITH PROSCUITTO/SAGE/ONIONS
1 boneless turkey breast 3-4 pounds
6 slices proscuitto
3T olive oil, divided
1 onion, chopped
2 cloves garlic, chopped
1 T fresh sage leaves, sliced very finely
Kosher Salt
Freshly-ground Pepper
Preheat oven to 400 F.
In a small skillet, cook onion for five minutes in 1T olive oil. Add garlic and sage and saute until onion is limp. Set aside.
Lay turkey breast out flat and roll with a rolling pin until breast flattens out a little. You might need to pound it lightly. Salt and pepper the turkey well. Lay the proscuitto on breast, one piece at a time to cover, and top with the onion-sage-garlic mix. Using both hands, roll breast up gently to form a roll @5 ” thick, placing seam at bottom. Cut four 15″ pieces of kitchen twine. Slip each piece of twine under the turkey roll and tie roll together gently in four places, spacing the ties out evenly. Salt and pepper well.
Place other 2T olive oil in roasting pan and warm over medium heat on stovetop. Gently remove turkey roll to the pan and brown for 4-5 minutes, searing meat. Turn over and salt and pepper that side as well. Brown again for 4-5 minutes.
Place in bottom third of 400F oven and bake another 35-40 minutes until thermometer registers 160. (Your root vegetables are in the top of this oven) Remove from oven and let rest five minutes or so. Slice into about eight slices or as you desire.
If vegetables are done, you can still leave them in to keep very warm while the turkey rests.
PAN-ROASTED BRUSSEL SPROUTS WITH PARMESAN AND PUMPKIN SEEDS
12 fresh brussel sprouts, cleaned and trimmed (Take l layer of leaves off and
cut off bottom tiny core) and cut in half
2T olive oil
1/4 c Parmesan cheese, “grated” in long pieces with a potato peeler
1/4 c pumpkin seeds
Kosher Salt and freshly-ground pepper
In a medium skillet, heat oil over medium-high heat and add brussel sprouts. Stirring frequently to avoid burning, but still to brown nicely, cook brussel sprouts for about 10 minutes. Add parmesan and pumpkin seeds. Turn down heat to medium-low and cook until sprouts are fairly well-done, but still somewhat crispy. Take care to not burn the parmesan; it should be quite brown. Salt and pepper well.
Homemade Spicy Cranberry Sauce with Lemon and Apple
1 package fresh cranberries
Water
1/2 c brown sugar
1 cinnamon stick
1/2 lemon, cut into fourths
1/2 large apple, diced, leaving peel on
1/8-1/4 t red pepper flakes to taste
In large, deep skillet, place cranberries. Add water to cover well only. Add remaining ingredients and bring to a boil. Let boil 2-3 minutes and lower heat to simmer. Cover and simmer until fruit is tender and liquid is syrupy, about 15 minutes. Serve warm or at room-temperature. Also good cold.
–Cook’s Note:
Easy to serve the meat and all the vegetables on one big platter:
Very easy!!! Here are my pumpkin custards…. Pie without crust.
“There’s a happy feeling nothing in the world can buy:
When they pass around the coffee and the pumpkin pie.”
(well, almost!)
Some Thanksgiving Books You Might Enjoy (in no order):
CRANBERRY THANKSGIVING, by Wende and Harry Devlin. (New York:
Simon and Schuster, 1971; also Aladdin Paperbacks, 1990)
This book contains a great cranberry bread recipe….
GIVING THANKS: THANKSGIVING RECIPES AND HISTORY, FROM PILGRIMS TO PUMPKIN PIE, by Kathleen Curtin, Sandra L. Oliver and Plimoth Plantation. (New York: Clarkson Potter, 2005)
THANKSGIVING 101, by Rick Rodgers. (New York: William Morrow, 2007; also in 1998 by Broadway Books)
HAPPILY GRATEFUL, compiled by Dan Zedra and Kristel Wills (Seattle: Compendium, 2009)
THE FIRST THANKSGIVING by Jean Craighead George; illus. by Thomas Locker. (New York, Putnam, 1993)
—
Some random thoughts about Thanksgiving——
Thanksgiving as a spiritual discipline or as a way of life is something quite interesting and lovely on which to meditate. Try it; I’d love to know what comes up.
Here are a couple of my thoughts:
I think thanksgiving is a way of living responsibly…
As a faithful person, I know I am healthier when I have a grateful heart. To not be grateful in all circumstances introduces the possibility of becoming a victim– to which there is no solution or cure.
When I live thankfully, I then live in a better place in all ways.
We all just keep working on it!
Thanksgiving, it’s not just for dinner anymore.
Sing a new song as you give thanks,
Alyce
Place each stollen on a prepared baking sheet. Bake about an hour until lightly browned and toothpick placed in center of bread comes out clean. Transfer bread to wire racks and cool completely. Dust with powdered sugar. Slice as desired. 1 1/2 inches is good serving.
