yesterday i made enough thanksgiving dinner to feed a small army... i may have gotten a little carried away.
this is what my prep table looked like in the morning - but by the end of the day it was all cooked up & packaged away. plus, i brined & roasted two turkeys!
here's what my 'build-your-own' thanksgiving feast will look like for the weekend (each item is large enough to serve 2 people):
brined & herb roasted turkey with caramelized onion gravy $10
sweet potato casserole with pecan crust $7.5
leek, pear & cranberry dressing with homemade bread $7.5
white root vegetable puree - potatoes, parsnips, celery root $7.5
cauliflower gratin with foxhill cheese & panko crust $7.5
herb roasted beets, brussel sprouts, carrots, white turnips $5
wild rice salad with butternut squash, pumpkin seeds, dried cranberries, toasted walnuts $5
yesterday i also roasted organic pumpkins from selwood green which will be turned into full sized pumpkin pies today, they will be $15 each. i'm not going to make a ton of them so let me know if you'd like one reserved.
i'm also now the proud owner of a new upright freezer that went into the market yesterday. it has double the capacity of the one i had been using, so i'll be able to have more soups on hand & hopefully not run out of certain flavours by the end of the day. this week's flavours are:
thai chicken & rice
cream of broccoli
roasted red pepper, tomato & sweet potato
lentil, bean & veggie
curried butternut squash
i also have lots of chicken, leek, broccoli & bacon pies, fish cakes & beans, braised chicken in ratatouille, creamy british fish pies, curried chicken & chickpeas, and broccoli mac & cheese. yesterday i also made a special batch of plain mac & cheese (no vegetables) by special request from a little boy. so if you're broccoli averse, i have a few extras of those as well.
ok time to get in the kitchen - playing around with some festive cupcake flavours this morning...