I love food, so it goes without saying that I love Thanksgiving. I’m not a big fan of turkey, but I sure do look forward to Tim’s sausage stuffing, mashed potatoes, mushroom gravy and pumpkin pie. One year we skipped the turkey and had some steaks and fresh lobster—mmm! Another year, as a side, I made a traditional Cambodian noodle soup, Somlah Mee Souah. But this year, we might be having some guests so we’re going to stick to the traditional.
What that means is turkey and all the fixing’s. We’re gonna make Wandering Chopstick’s Salt Rub and Butter Turkey. I just couldn’t resist after seeing the picture of her plump turkey and its perfectly crisp skin. Of course, Tim will be making his delicious Jimmy Dean sausage stuffing and we’ll probably have mashed potatoes, sweet potatoes, and at least a pumpkin pie. We’re thinking of making a blueberry or apple pie also, and you can sure bet that there’ll be plenty of wine.
Last night while watching Nightline, chef Daniel Boulud shared his “Stuffed Cheese Pumpkin” dish and, my god, did it look delicious. It was a cooking pumpkin (sometimes called a cheese or sugar pumpkin) that was stuffed with layers of croutons, toasted pumpkin seeds, baked squashed, olive oil, pecans, garlic, chives, cream, Gruyere cheese and—the magic ingredient—apple wood smoked bacon. The cap was then put back on the pumpkin and it was baked for about 2 hours. Afterwards, he scooped out this lip-smackingly delicious blend of baked pumpkin, cheese, and the bacony-stuffing. ::drools:: I really want to make it, but I would have to buy too many ingredients.