Thanksgiving

Well, Thanksgiving’s tomorrow, here’s what’s on the list of stuff to cook. Can’t go wrong with Alton Brown’s Turkey nor Ina Garten’s stuffing. Best wishes to all those out there in the Blogosphere.

Turkey

For the brine:

  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 teaspoons chopped candied ginger
  • 1 gallon heavily iced water

For the aromatics:

  • 1 red apple, sliced
  • 1/2 onion, sliced
  • 1 cinnamon stick
  • 1 cup water
  • 4 sprigs rosemary
  • 6 leaves sage
  • Canola oil

Stuffing

  • 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
  • 8 tablespoons (1 stick) unsalted butter
  • 2 cups medium-diced yellow onion (2 onions)
  • 1 cup medium-diced celery (2 stalks)
  • 2 Granny Smith apples, unpeeled, cored and large-diced
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 pound sweet or spicy Italian sausage, casings removed
  • 1 cup chicken stock
  • 1 cup dried cranberries

Vegetables

  • Green Beans or Asparagus
  • Mushrooms
  • Broccoli
  • Cauliflower
  • Extra Virgin Olive Oil

Oatmeal in Rice Cookers

I read somewhere on the net that you can cook oatmeal pretty easily in a rice cooker. “Great” I thought, “now I have a way to make myself an easy meal while I get ready in the morning.” So I load the rice cooker, carefully paying attention to Mr. Quaker’s directions, and even add a few berries and brown sugar for kicks. The problem? Milk expands when heated. Lesson learned: don’t heat milk unless you watch it (otherwise you’ll have to clean it out of the nooks and crannies of everything), so if you’re going to make oatmeal in a rice cooker, use water instead.