Longleaf Stories

full circle in the hundred acre wood

We had a good Thanksgiving and hope all of you did, too. It was a windy, stormy warm Panhandle Florida kind of day, building into torrents of rain through the night, followed by a strong cold front and freezing temperatures on Friday.

Here’s the menu and some recipes:

Marinated Shrimp with Capers and Dill

Roast Turkey with Herb Rub and Shitake Mushroom Gravy

Triple Cranberry Sauce

Cornbread Dressing

Hopkins Boarding House Squash Casserole

Bourbon-Laced Sweet Potatoes

Glazed Baby Turnips

Green Beans with Mustard and Thyme

Pumpkin Pie with Whipped Cream

 

I had been reading about brining turkey before roasting, and decided to utilize a short-cut and bought a Kosher turkey (Empire brand) rather than brining a turkey myself. The meat was very tender and moist, but too salty for my taste. Maybe I didn’t rinse it well enough before cooking. I would appreciate feedback from any of you who have had experience with brining turkey or roasting a Kosher turkey. What has your experience been?

My favorite parts of this meal (hands down) were the shrimp with capers and dill and the triple cranberry sauce. We made supper out of the shrimp on Friday. They’re great to just have around. As to the cranberry sauce, what makes it special is the combination of cranberry juice concentrate, fresh cranberries, dried cranberries, some orange juice, and just a taste of Grand Marnier.

 

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