Another Thanksgiving is upon us and while we should all take time to reflect on those things we are or should be thankful for, there’s no escaping the fact that so much of this holiday will be focused on or around the dining room table.
I got off easy this year. My contribution to the family meal will be met with a simple cauliflower dish. I plan to make a cauliflower ‘mac n cheese’ concoction which has been a big hit in my household. Here’s how to make it:
- Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
- Spray an 8×8 baking dish with vegetable oil spray
- Cook the florets of 1 head of cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry.
- Transfer the cauliflower to the baking dish and set aside.
- Bring 1 cup heavy cream to a simmer in a small saucepan, and whisk in 2 oz. of cream cheese and 1 1/2 teaspoons of dijon mustard until smooth. Stir in 1 1/2 cups of shredded sharp cheddar cheese, salt, pepper and garlic (to taste) and whisk just until the cheese melts, about 1 to 2 minutes.
- Remove from heat, pour over the cauliflower, and stir to combine. Top with an additional 1/2 cup of cheddar cheese and bake until browned and bubbly hot, about 15 minutes.
In years past, when I’ve been on turkey duty, I’ve relied on Giada’s citrus-stuffed recipe which results in a moist and flavorful bird. It’s my go to recipe whenever asked to provide the main course. If only she would show how to carve the darn thing. I make the family leave the kitchen so they aren’t witness to the carnage when I attempt it. Here’s a link to that recipe.
Turkey with Herbes de Provence and Citrus
But my most vivid Thanksgiving memories are courtesy of my maternal grandmother whose house hosted most of our turkey dinners when I was growing up. The one thing I most looked forward to was the Thanksgiving giblet gravy which was made only for this particular meal. It’s a southern variation using the giblets of the turkey and hard boiled eggs and it was all I could do not to drink it right out of the gravy boat.
It’s been a while since I have had it. I may have to rectify that next year. Here’s that recipe.
Remove liver from giblets and refrigerate.
Place the remaining giblets into a saucepan and cover with 4 cups cold water; bring to a boil. Reduce the heat to low and simmer the giblets for about 1 1/2 to 2 hours. At this point add the liver to the saucepan and simmer for another 30 minutes.
Place a mesh strainer or colander over a bowl. Drain the giblets and set the liquids aside to use in the gravy, if needed. Let the giblets cool. Remove the meat from the neck and chop with the rest of the meat
Melt 4 TBs of butter in a heavy saucepan and stir in 4 TBs of flour. Cook and stir for 3 to 5 minutes, or until the roux just barely begins to turn golden.
If you don’t have drippings from a roasted turkey or chicken, or if you only have a small amount, add the giblet broth or chicken or turkey stock to make 2 cups. Slowly stir in the drippings and/or broth into the roux. Add 1/2 cup of milk or half-and-half. Continue cooking and stirring until thickened.
Taste and season the gravy with kosher salt and freshly ground black pepper.
Stir in two chopped hard-cooked eggs and chopped giblets and serve.
The recipe makes about 3 cups of old-fashioned gravy. Enjoy!
To all my readers and clients, may you have a Happy Thanksgiving! We hope to see you after the weekend!
Michael Ondrasik and Home Video Studio specialize in the preservation of family memories through the digitalization of films, videotapes, audio recordings, photos, negatives and slides. For more information, call 352-735-8550 or visit our website.
Note; Home Video Studio of Mount Dora will be closed from Thursday Nov 22 through Sunday Nov 25. We will reopen at 9:30am on Monday, Nov 26.