Gather ‘round the dinner table and prepare to partake in an amazing feast produced by your podcast pals. To celebrate Thanksgiving we’re drafting an entire meal, dish by dish. Kathy reveals her hands-off approach to Thanksgiving dinner. Phil has follow-up questions. Monty has a plan for immortality. Moisés implores you not to eat the Bay Leaf. And once we’re all full, Brian will bring you coffee. Pull up a chair!
Moises - Szechuan style green beans, Cuban black beans, apple butter pumpkin pie, apple tart
Jason - Alton Brown brined turkey, honey balsamic roasted brussels sprouts, crescent rolls
Kathy’s Dad’s Turkey
Stuff the bird with celery and onions
Stick your hand between the skin and breast and use oregano and rosemary with butter and salt and pepper
Then salt and pepper the outside of the bird
Cook on smoker for many hours
Remove celery and onions before serving, they’re just aromatics
Brian’s Dad’s Mashed Potatoes
Three pounds of yukon gold potatoes, cubed, some small and some large
Boil in unsalted water
Drain and return to pot for mashing or move to mixer or blender
Six tablespoons of butter
Three tablespoons of sour cream
Add milk until you get the right consistency, a little at a time
Salt and pepper to taste
Secret ingredient is love
Warm Escarole Vinaigrette
1 head of escarole
4 Tablespoons olive oil
1 shallot, peeled and coarsely chopped
1 tablespoon dijon mustard
1 tablespoon red wine vinegar
Parmigiano reggiano (optional)
Cut out the core of the escarole. Separate the leaves, wash well, and allow to dry. Tear leaves into medium size pieces. Not too small.
Make the vinagrette by whisking together 3 tablespoons olive oil, vinegar and dijon mustard. Set aside.
Heat 1 tablespoon of olive oil on medium heat. Add shallot and sauté for 1 minute, until slightly softened and translucent. Add escarole and sauté for 2-3 minutes longer. The leaves shouldn’t be completely soft, but should have some slight crunch left.
Add the vinaigrette slowly, and don’t overdo it. The leaves should be coated like a salad, not swimming in oil.
Remove from the pan and serve immediately. Optional: a light sprinkling of good parmigiano reggiano if desired
Tiff’s Mom’s Stuffing
6 loaves of crappy white bread
6 stalks of celery
2 large yellow onions
4 Jones sausage rolls
Sautee sausage. Get all cooked up. Put in bowl grease and all. Season with salt and pepper.
Dice onions and celery. Sautee in vegetable oil. Dump into bowl.
Break up bread into bowl.
Squirt chicken stock into stuff add bread add stock add bread add stock… not too much but not too dry.