We call it Trial Thanksgiving. In name only, it’s a dress rehearsal for the actual day. In practice, it’s an excuse to get together with friends who are for all intents and purposes a family as well as to try out new recipes.
In the past few years, we’ve settled on a division of labor. Tsunami de-bones the turkey with surgical precision and the Dr. makes sticky rice stuffing and bakes the turkey. Cupcake and Ice Cream Guy provide dessert (obviously). I make traditional stuffing and gravy because for me, that is an essential part of Thanksgiving. All the guests bring their own signature dishes to complete the table.
This year’s turkey was dubbed the “Turpiggen” because it was stuffed with sticky rice and…
braised pork shoulder.
I was running low on free time because of work and relied on some quick and delicious recipes from the LAtimes’ recipe archive. For the stuffing, I made a simple bread stuffing with onions, celery, and lots of sage and parsley. Another guest made something we dubbed “crack cornbread” for it’s addictive qualities. Would you believe that the secret ingredient is condensed milk?
The same cornbread baker also made Korean chicken wings for us to munch on with our libations as we waited for the meal to begin. Frying the wings twice made the outside super crispy.
Never to forget the vegetable group, there was deep fried brussel sprouts as well as my current obsession, Kale and Radicchio salad.
Dessert was just as involved. Cupcake brought pumpkin whoopie pie and another friend baked amazing dulce de leche cupcakes with marscapone frosting. Since I love pecans, I made a citrus pecan pie courtesy of Latimes again.
The best part besides having lots of delicious leftovers is that Thanksgiving is just around the corner! Happy Thanksgiving everyone and safe travels!
You really make the rest of us feel jealous of the splendour of your table. Thanksgiving at Uncle Jack’s just doesn’t compare.