Thanksgiving Prep and set.
We are beginning to prep for Thanksgiving. While I love the holiday, it is difficult to resist starting to decorate for Christmas! That's my favorite holiday of the year! I think it's a combination of the cold weather, the crisp air, the smell of evergreens and cinnamon and spices, the delight of giving gifts to my loved ones, and the extra bit of kindness you see in the eyes and actions of strangers.
Today I am starting to prepare the food we will eat for Thanksgiving. I know it seems a bit early, but this week will be used for starting long term projects (homemade Eggnog) and testing new ideas, before the big day. Today I've finished setting up the Eggnog, for Christmas (it must rest for 3 weeks minimum) and making a new dressing (stuffing) recipe. I'd like to try something a little different, but want to taste it first!
Our local Food Lion has turkeys for $0.29 per pound. I bought a turkey on Friday. A little over 12 pounds cost exactly $3.50! I couldn't believe it! Of course, there is a one turkey maximum, as it should be, so that everyone gets the chance to get a good deal. I had already purchased my turkey and ham, before the sale, so I am going to cook this one for canning and broth.
The plan:
Today I've started the eggnog (recipe below), and I'm making two of my Artisan loafs of bread, one for eating, and one for making a "trial" dressing. I'll bake the bread, let it cool completely and cut it into little cubes. I'll place them on a baking sheet and leave overnight in the oven to dry out. In the morning, I'll make the dressing, and put the turkey in the oven. Then tomorrow night, we'll try the dressing, to see if we like it, have some turkey, and I'll pull the remaining turkey off the bones and put into canning jars. I'll add chicken broth and pressure can at 12 pounds for 90 minutes. We can use it in the future for salads and as a replacement for shredded chicken in recipes.
After all the meat is removed from the turkey bones, I'll put them in a pot, cover with water, add some carrot, onion and celery scraps (that I've been collecting in my freezer), and simmer for about 10 hours. NOTE: It is possible to OVERCOOK your broth. Don't leave it on for too long, or it will start to change flavor - and not in a good way! Haha.
After we are done with our broth, I'll put in jars and put in the refrigerator for Thanksgiving cooking. I'll use it for making the dressing!
So, that's all for today. Here's the recipe for the eggnog. Make sure you allow it it sit for at least three weeks!
EGGNOG
12 eggs
1 1/2 cups bourbon
1/2 cup cognac or favorite brandy
1/3 cup dark rum
1/2 cup sugar
In a glass jar, mix eggs, bourbon, cognac, and dark rum with sugar. Make sure to break the yolks and mix well. Label and store in a cool location (cellar or
fridge preferably). Age at least 3 weeks and up to 12
months.
TO SERVE:
6 cups whole milk
1/2 cup cream
Fresh nutmeg (to taste)
Shake jar well to mix. Add whole milk and cream and fresh nutmeg. Feel free to add more milk or cream to taste. Refrigerate overnight if desired to chill.
