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We just had a change of plans — our hosts both have gotten covid within the past week — so with my crappy lungs we're skipping their big family gathering.

I'm making roast brussels, stuffing balls, cranberry sauce, and either mashed or roasted garlicky root vegetables. Possibly tamales too.

I'm working Thanksgiving so and Mt son is in retail so we had the turkey on Sunday. I made a root vegetable galette and a fruity spicy dressing. In my house pumpkin pie is the favorite so we had two pies forv3 of us lol.

There's just the two of us this year. I'm doing stuffed turkey tenderloins wrapped in bacon with roast potatoes, sprouts and carrots, and gravy, and cranberry sauce (for which I now realize I forgot the orange. I will have to brave the store tomorrow.)

Its all the turkey flavors without the giant bird. I make enough for leftovers on Friday.

Lemon tart for dessert I think.

Woo, I conquered duck breast! Still have the rest of the duck, so I'll be making confit duck legs next.

Kept dinner to green beans, mashed potatoes and the duck, to maintain room for cheesecake.

Happy Thanksgiving all!

Moutaineer, sounds really delicious.

StraightForward, duck and goose were always our family feast table. Good choice.

SF, I can't ever seem to find whole ducks around here. I can get frozen duck breasts, which are OK. I haven't done them for a while. I should put them back on the list!

Dinner was good. Leftovers will be good today, too!

Sadly the big Asian market near our house closed up recently, so I ended up ordering the duck from Whole Foods. It came frozen, but I don't think that affected it. The confit was quite lovely - pan seared it and it was like duck carnitas. Chisamba, maybe next year I'll try a goose!

I think Christmas will be leg of lamb. I picked one up after Thanksgiving, but ended up tossing it in the freezer. I used to get the best local lamb from a buy with a bunch of kids in FFA, but they must have all grown up because he doesn't seem to have sheep anymore. Hoping this organic grocery store lamb is at least half as good!

StraightForward wrote:Sadly the big Asian market near our house closed up recently, so I ended up ordering the duck from Whole Foods. It came frozen, but I don't think that affected it. The confit was quite lovely - pan seared it and it was like duck carnitas. Chisamba, maybe next year I'll try a goose!

I think Christmas will be leg of lamb. I picked one up after Thanksgiving, but ended up tossing it in the freezer. I used to get the best local lamb from a buy with a bunch of kids in FFA, but they must have all grown up because he doesn't seem to have sheep anymore. Hoping this organic grocery store lamb is at least half as good!

It's always good if you can find out where the lamb is from. With apologies to any Aussies here, you want American lamb, and if you can find it from Superior lamb cooperative, I highly recommend it. Of course nothing beats local 4H or FFA, but Superior is...well...Superior. I don't eat lamb personally, but I know some of the Superior producers and I drive past their flocks regularly. Good folks and local chefs and bougie grocery stores agree.

Well, we are doing a rib roast instead of the lamb. Just a basic grocery store one, but I'll be starting it sous vide tonight, so it should infuse a lot of flavor.

We have quite a few good sources of lamb here. Many of the sheep ranchers summer in Idaho and winter in the Central Valley. We usually buy a beef quarter from a local guy who has all kinds of certifications, but skipped this year because we still had a fair bit from last year.

Today is baking - I'm making chewy gingersnaps and chocolate-dipped shortbread for the stable, then cinnamon rolls with cream cheese frosting for morning, and a chocolate/macadamia/Nutella tart for dessert.