BeeZee

Another batch of squash soup. Peeled and roasted 2 delicata squash and 1 white-fleshed sweet potato. Sauteed diced red onion and garlic, peeled/chopped Granny Smith apple, added a carton of stock, seasonings, handful of raw cashews. Simmered a bit, added the roasted veg and juice from half an orange, simmered more until everything was soft and then blended it up. Very good, the orange juice is subtle in the background.

Thanks for posting the recipe, I'm going to make these for sure. My husband needs to watch what types of carbs he eats (oat fiber is very good for you), and these would be a good type of alternate cracker for him.

Have had olives stuffed with garlic, which pickles the cloves, and they are delicious! Nice to have along with cheese and crackers.

Persimmons range in cost around here from 79 cents (TJ’s) to $2 each (supermarket ripoff). When I was at the Asian market the other day, they had flats of them on sale for $10, which is a pretty good deal…I’m tempted.

Stopped by an Asian Supermarket near my office and quite a variety of flavored potato chips. For around $2 you can try some unique flavors!

@Katie Meadow, I have a similar methodology, but I write my shopping list with items sorted by the aisle layout since that is how my Mom did it. Supermarkets would be wise to offer a downloadable PDF shopping list arranged by aisle category.

@ElsieD, if you take a look at the reviewers' photos, I saw one of them had it laying next to a ruler. With the wand attached, it was 12" overall and looked like around 5" without the attachment.

Like @Katie Meadow, I made soup with our turkey carcass, in my case, it was the crown only. I diced up the meat I picked off the frame. Sauteed mushrooms with shallot, deglazed with a splash of white wine, added the stock and simmered some some barley and carrot until tender. Very tasty, the stock has reduced a bit from multiple cookings and the mushrooms add so much extra meaty flavor/umami.

Thanksgiving leftovers, but I had to use a box of Stove Top cornbread stuffing mix because we had no stuffing left from the meal. It was horribly salty, I ate two forkfuls and tossed it. We finished the plain turkey from the roasted crown and I have frozen the leftover roulade (2 more meals) and made soup with the carcass.

I’ve seen some recipes using egg mixed with the bread, I have to assume to make it more of a bread pudding kind of consistencey? Nobody in my extended family uses them.

@blue_dolphin, I have leftover Parker House rolls, don’t think I didn’t contemplate a mini sandwich. Instead, I had a big hunk of chocolate pannetone for lunch. After going to the gym, of course🤣

The turkey roulade, which had a fig/olive tapenade filling, worked out really well. Cooked yesterday a few degrees shy of done, refrigerated overnight. Sliced and shingled in a pan, drizzled some stock over, covered and left it in the oven at low temp to finish cooking while also reheating the side dishes.

Sicilian pannetone provided by my BIL, he gets it from one of his card playing buddies, this is the real deal. Very light, lightly sweet, that crispy shell on top is the best.

That was more or less my thought, reheat at 300F so it comes to temp a bit slower. The filling is a fig/olive tapenade, so it isn’t very moist.

Opinions, please. My intention is to cook my turkey roulade ahead of time and reheat. I thought I would cook it just shy of done, stick it in the fridge (well-wrapped) and then on Thursday finish it off in the oven. However, I am seeing recommendations for slicing it to reheat (in a pan with a little stock, covered with foil). I figured that keeping it whole would prevent it from drying out, will it take too long to come back up to temp and actually dry out more? What do you think? I do not have sous-vide equipment.

It is ironic, I was thinking how easy this Thanksgiving was going to be. I left early for work today to hit up the supermarket on the way to the office. Bought another can of cranberry sauce (I don't fight that battle😁) and other odds/ends I needed at Shop Rite. Not a single boneless turkey breast to be seen. OK, next stop, Wegman's which is 1/2 mile from my office, they always have them. The only boneless was the pre-brined/flavored bagged variety. Thank you, no. Called DH from the car..."um, can I ask you do do me a big favor" and sent him to Wegman's which is 20 minutes from our house with very specific instructions, which praise be, he actually followed, and got a fine one from the guy working in the meat department who had to get it from the back. We will have 13 people, which for my little house is really the max I can fit - our dining room and living room are connected, so we wind up moving some furniture to fit more tables.

I borrowed Ever-Green Vietnamese (Andrea Nguyen) from the library to give it a once-over, what’s nice in her instructions is she will, for example, tell you to dice something the “size of blueberries”, rather than “small”. There are ways to make recipes easier to follow for people of differing skill levels/confidence.

Due to unfortunate circumstances, I may have an additional 2-4 people at the table. My idea of making a second turkey (roulade) is looking pretty genius right now. The bigger issue is finding sufficient cutlery and dishes. Not to mention chairs (Mom has some nice padded folding chairs I can borrow).

Rice cakes with avocado and furikake. Smoked salmon would have been nice, if I had any.

Trader Joe's organic creamy mushroom soup (vegan). Includes kale (not much) and carrots, the creamy broth is from coconut milk. It has a good earthy flavor, I'd buy it again. Found it in the refrigerated section, $3.99 for the container. I had it for breakfast at the office, if I wanted to make it a bit more substantial, I'd add some cooked barley or farro.

Nobody in my family likes dark meat, so I always cook a bone-in breast and manage to keep it moist (probably because it doesn’t stay in the oven as long as the whole bird). This year I am also going to make a roulade with a boneless breast, as well. I have decided to offload the stuffing to my sister this year. Veg will be roasted butternut squash with apples.

@Kim Shook, I bought the Dominos last year, I liked them. I meant to get the Almond Spiced Cookies (I think they will be perfect with a cup of hot tea) so those will be on the next trip, along with some mini stollen bites. Love me some marzipan!

The mass produced chocolates taste like wax to me, they are worse than ever. On a monetary note, our local supermarket chain offer a free turkey with a purchase of $400 accumulated from 10/15 to 11/23, it used to take us up until the week before Thanksgiving to hit the number; this year we hit it last weekend. I would bet that minimum purchase will increase to $500 next year.

Lidl has their seasonal items in stores from Favorina, I get to stock up on marzipan and gingerbread cookies. I tried their Honey Gingerbread cookies with Almonds and Chocolate, which I don't remember seeing last year. They are star-shaped, the cookie is coated first in dark chocolate, then in milk chocolate, and chopped almonds are embedded in the coating. They have a subtle orange flavor, which is nice, these really grew on me as I ate them.

Bought a bag of small avocados, perfect single serving. Tiny tomatoes (marketed as "Sprinkles"), a bit of salt-free seasoning, a dash of grated parm instead of salt.