US Thanksgiving!

[Rejaneration]

Whatcha making?
I am thinking of doing something different.  Maybe a goose.  But, I have never cooked a goose before.
How easy is it? How does it compare to a turkey?

[BonitaApplebum]

My MIL used to make one every xmas eve. It's not too hard -- IIRC the major difference is you want to prick the skin of the goose so that the fat runs out while you are roasting it. And you get a lot less meat.

I haven't thought too much about my Thanksgiving menu yet, thanks for starting the thread! We are hosting at the NY house. Really looking forward to it.

[DocBuzzkill]

IIRC, there are Food CHers who have goose experience.  My DH attempted Julia Child's steam-roasted goose from The Way to Cook some years ago (we were still in Cambridge), and it was...disappointing.  I think he overcooked it.  The breast meat was weirdly springy and tough.  Similarly, my mother roasted one for Christmas once, and again, I remember it as being tough.

However, Julia's procedure for roast goose in Mastering the Art of French Cooking looks much better.  I found the video from The French Chef in which she roasts a goose per Mastering the Art.  I like that she recommends a goose no more than 9 pounds.  I think that was the issue with the birds my DH and my mom roasted in addition to overcooking: the bird was a bit too old.

The braising method looks good.  I'd go for apple and sausage stuffing rather than liver paté stuffed prunes.  ETA:  It looks like a LOT of work!

The French Chef, Season 2: Roast Goose

I'm not wild about roast turkey on its own (good for sandwiches though) so we usually roast a large chicken or a duck.  We discussed Thanksgiving dinner last weekend, and it will be fairly simple since I won't have the stamina to be on my feet for any long period in the kitchen.

[Rejaneration]

Mmm, duck is the other option.  I have never roasted a duck either though.

[witchypoo]

goose* is easy - I boil mine prior to roasting.
duck is easy, too. I line the roasting pan with day old bread to catch the drippings...and the resulting toast is usually eaten before I finish carving.

*all of your company should really dig dark meat, tho.

[Rejaneration]

My DD just told me that turkey is 'trash' meat.  So, goose it is!  And we will have enough sides (and my portuguese meat based stuffing), that if the goose turns out terribly, then oh well!

[BonitaApplebum]

My DD just told me that turkey is 'trash' meat.  So, goose it is!  And we will have enough sides (and my portuguese meat based stuffing), that if the goose turns out terribly, then oh well!

What does that mean, trash meat? lol
I still don't know what I'm making... aside from the standard turkey/gravy/potatoes. People so far are bringing stuffing, a polenta dish, squash, green bean casserole.

[DocBuzzkill]

This is the recipe I use for roast duck.  It's easy and consistently good with plenty of rendered duck fat for other uses. The balsamic vinegar-honey glaze is a nice finish.

Julia's Album: Roast Duck Recipe

[Natasha]

I just can't get excited about it. It's just me and DH, and I haven't seen any turkey for sale. If I hear of a restaurant offering a Thanksgiving meal, we might try to make it happen but even then I'm feeling meh.

[Kumbaya]

One of the more disappointing meals I think.  But we will do traditional turkey and all the fixings.
I don't really care about the bird. The sides are what I prefer. Including GBC. This year I'm looking for good Brussel sprout recipe with bacon.
We always make my mother's turkey tetrazzini with the leftover turkey.

[BonitaApplebum]

I'm shopping tonight for tg groceries. All I'm really on the hook for this year is the turkey, gravy, and taters... but I'm sure I'll wind up making more stuff bc I can't resist.

We are cooking at the cabin this year, which does not currently have a particularly well equipped kitchen. It will be like camping lol!

[Kumbaya]

I'm shopping tonight for tg groceries. All I'm really on the hook for this year is the turkey, gravy, and taters... but I'm sure I'll wind up making more stuff bc I can't resist.

We are cooking at the cabin this year, which does not currently have a particularly well equipped kitchen. It will be like camping lol!

Equipping two kitchens is/ can be an expensive affair!

[BonitaApplebum]

I'm trying to have all the stuff at the cabin (kitchen and other rooms too) be stuff that's either extra stuff we had at home or stuff we pick up for free.

Eventually we will move out there as our full time house and I don't want to wind up with an expensive two of everything there. So, we are improvising/making do for now.

It feels a bit like it did furnishing my first few college apartments!

(Except, I have a LOT of kitchen stuff already. And certainly no shortage of dishes, thanks to my in-laws....)

[witchypoo]

so our menu is set (after much hemming and hawing with mr. 'poo)*

spiced nuts for snackin'
confit turkey legs with chile crisp
dauphinoise potatoes
roasted brussels sprouts
green salad
focaccia with garlic and spring onions
coconut cream pie

and several bottles of claret


*all pending the return of cooperative sense of smell - everything in my house smells and tastes of soap at the moment (don't get unvaxxed OG covid, yo)

[BonitaApplebum]

That sounds yummy witchy. Is it just the two of you, or are you hosting?

[Kumbaya]

I'm trying to have all the stuff at the cabin (kitchen and other rooms too) be stuff that's either extra stuff we had at home or stuff we pick up for free.

Eventually we will move out there as our full time house and I don't want to wind up with an expensive two of everything there. So, we are improvising/making do for now.

It feels a bit like it did furnishing my first few college apartments!

(Except, I have a LOT of kitchen stuff already. And certainly no shortage of dishes, thanks to my in-laws....)

I give / have given a lot of kitchen gifts to A. So whenever she gets something new the old one gets taken to the other house. So we have one superior decked out kitchen and one very decent but older equipped kitchen.

[Kumbaya]

so our menu is set (after much hemming and hawing with mr. 'poo)*

spiced nuts for snackin'
confit turkey legs with chile crisp
dauphinoise potatoes
roasted brussels sprouts
green salad
focaccia with garlic and spring onions
coconut cream pie

and several bottles of claret


*all pending the return of cooperative sense of smell - everything in my house smells and tastes of soap at the moment (don't get unvaxxed OG covid, yo)

That sounds delicious except no GBC.

[Chasing Amy]

I like to try out one new recipe every Thanksgiving.

https://cooking.nytimes.com/recipes/1023511-roasted-brussels-sprouts-with-cinnamon-butter-yogurt-and-chestnuts?smid=ck-recipe-iOS-share

Everything I’ve made from Ottolenghi has not just been good, it’s been out of this world so I’m expecting to like it.


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[witchypoo]

That sounds yummy witchy. Is it just the two of you, or are you hosting?

just the two of us - my mother is hosting everyone else (up in the hinterlands) but the long drive, my fatigue issues, mr. 'poo's work schedule, and having two dogs complicates everything (I called the kennel about holiday rates - holy effin shit). 

it's easier and less stress inducing to stay home.

I will miss the carousing with my niblings, though.

[witchypoo]

That sounds delicious except no GBC.

we had that three days ago.  I'm green-beaned out.

[Rejaneration]

Well, dinner was delicious. It was just four of us; my DH and I, plus DD and her BF.
The goose was FAB.  Far better than turkey.  I am a total convert.  I still have the neck - have to figure out what to do with it.
We stuffed it with apples, lemons, onions, rosemary, thyme  and parsley, then roasted for 3 hours. 
It was served with gravy, blackberry cranberry sauce 9so good!), green beans (not GBC!), mashed potatoes and some roasted potatoes (roasted with the goose). I also made my meat based (Portuguese style) dressing.
Spiced nuts for snacking too.
Dessert was a chocolate pecan pie.

[seattlegirl]

I made this, but cut the amount of maple syrup in half. I really liked them!

https://www.simplyrecipes.com/recipes/maple_glazed_yams_with_pecan_topping/

[teetime]

Yay, Jan! I was nervous for you remembering a very fatty messy holiday Goose but my mom said it was actually a Capon.

We had a very traditional meal but yum. 20lb bird but with the 3 day dry brine, butter under skin, and spatchcock..delicious. Delicata squash, plain asparagus (weird addition because it had to be used), pear and spinach salad, mashed sweet and white potatoes (I didn't bother with either..we have too commonly at home), and oyster stuffing (so many oysters to pluck out .. soo good).

Amy, how were the brussels?

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[Natasha]

I like to try out one new recipe every Thanksgiving.

https://cooking.nytimes.com/recipes/1023511-roasted-brussels-sprouts-with-cinnamon-butter-yogurt-and-chestnuts?smid=ck-recipe-iOS-share

Everything I’ve made from Ottolenghi has not just been good, it’s been out of this world so I’m expecting to like it.


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Yes, how were they?

[Chasing Amy]

Yes, how were they?

Unfortunately, I didn't get to try them when they were piping hot from the oven because I had to pick up a friend of mine who had a travel delay. Everyone tells me they were good, but I only got to eat the "warmed in the microwave" version and brussels don't microwave well.

[Rejaneration]

Yay, Jan! I was nervous for you remembering a very fatty messy holiday Goose but my mom said it was actually a Capon.

We had a very traditional meal but yum. 20lb bird but with the 3 day dry brine, butter under skin, and spatchcock..delicious. Delicata squash, plain asparagus (weird addition because it had to be used), pear and spinach salad, mashed sweet and white potatoes (I didn't bother with either..we have too commonly at home), and oyster stuffing (so many oysters to pluck out .. soo good).

Amy, how were the brussels?

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Sounds wonderful.  When I make turkey, I always stuff a butter compound under the skins. Tastes great and is fun.   
I poured the goose fat off at the half way mark, saved it for later, but then added small potatoes to the bottom of the pan.  It wasn't so messy then!

[Chasing Amy]

I converted to the Samin Nosrat buttermilk brine a few years ago and my dad declared that I am in charge of the turkey forevermore.


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