Thanksgiving is so much more than just what we learned
about in kindergarten arts & crafts. While this beloved
occasion honors pilgrims and cornucopias, it also celebrates
family life and kicks-off the winter holiday season, making
it the perfect time to mix a strong sense of personal tradition
with a little glamour.
Dusk falls early this time of year, but you can celebrate
the brilliance of the holiday by using multiples of votives
at the table and on windowsills, sideboards and mantles
to fill your home with light. At the table, add vibrant
jewel tones-even metallics-to create even more sparkle
and glow, allowing your color palette to stray from mustard
yellow, forest green and burgundy.
Dress up the meal by using your best china, crystal and
silver, but don’t be afraid to mix your comfortable
everyday settings with your more fancy wares. Glamour can
be easy going--use your favorite everyday platters to serve,
your brightest china to eat and sparkling crystal for the
wine. Use framed, vintage family photos to set each person's
place. This will provide cues for interesting tales of
the past, engaging all ages in conversation. Ask friends
and in-laws to contribute photos so their stories are incorporated
too.
I think Thanksgiving is best served buffet-style, probably
because my father always joked that his effort to retrieve
multiple helpings of corn pudding counted as exercise.
A hearty seasonal soup served straight from a hollowed
pumpkin is one of my personal favorites. Be generous in
the kitchen and fear not the leftovers, we all know that
Thanksgiving staples are as good for a midnight snack as
they are for the next day’s sandwiches.
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St. Francis Behler Reserve Chardonnay
St. Francis "Old Vines" Zinfandel |
| Todd Muir’s
Succulent Roast Turkey & St. Francis’ Secret
Stuffing |
Dry Curing the
Turkey helps to ensure a moist and flavorful bird.
It is critical to let the turkey rest for ½ hour before slicing.
Pair with St. Francis Cabernet Sauvignon, “Old Vines” Zinfandel
or Merlot |
| Roast Turkey: |
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One 14-16 pound turkey |
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¼ cup sea salt |
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1 tablespoon dried thyme |
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1 tablespoon dried bay leaves, crumbled |
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2 tablespoons black pepper, cracked |
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Butter to rub on the turkey
|
- Mix the salt, pepper, thyme and bay leaves
together.
- Rinse the turkey and pat dry.
- Rub the turkey inside and out with herb
mix, reserving a little.
- Refrigerate for 8 hours or overnight.
- Preheat the oven to 350 degrees.
- Rinse the turkey again and pat dry.
- Rub with butter and sprinkle with remaining
herb mix.
- Place the turkey in a large roasting pan
with a bit of water (1/2 cup) on bottom of
pan.
- Roast the turkey approximately 2 hours
uncovered. Baste occasionally.
- Check the temperature and continue cooking
approximately 45 minutes to 1 hour until
the bird reaches 160 degrees at the fattest
part of the thigh.
- Let the turkey rest for ½ hour before
carving.
- Serve With St. Francis’ Secret Stuffing
(See Below) and St. Francis Cabernet
Sauvignon, “Old Vines” Zinfandel
or Merlot
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¼ pound butter |
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6 cloves garlic |
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3 ribs of celery, chopped |
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1 medium onion, peeled, chopped |
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2 carrots, peeled, chopped |
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3 cups whole wheat bread, crust removed, cut
into ½ inch cubes |
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3 cups white bread, crust removed, cut into ½ inch
cubes |
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2 teaspoons rubbed sage |
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1 teaspoon thyme |
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2 cups turkey stock, hot |
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Salt and pepper to taste |
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Butter for baking dish
|
- Heat ¼ pound butter in a large pot.
- Add the garlic, onion, celery and carrots.
Cook on low flame until the onion is soft,
about 5 minutes.
- Add the bread and toss.
- Add chicken stock to moisten. Be careful
not to add too much stock or the stuffing
will become soggy.
- Season to taste with salt, pepper, thyme
and sage.
- Butter the sides and bottom of a 2 quart
baking dish and add stuffing mixture. Bake
in a 350 degree oven about 15 minutes or
until the top and sides of the stuffing turn
a light golden brown and crisp at the edges.
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