Good morning, Delaware food lovers.
Thanksgiving, the Super Bowl of Food, is a little more than three weeks away. Are you ready? Have you even begun to think about the holiday?
These days, I must admit, I’m much more interested in having a stress-free meal and relaxing with friends and family than spending hours in the kitchen. In other words, I’m fine with not doing everything myself. Yep, that means buying pies and breads and maybe even some side dishes.
I used to be a slave to every trendy food fashion. Remember when EVERYONE was into brining turkeys? Wrestling a giant bird into a salty-sweet bath for hours and keeping it to the proper temperature so it didn’t become a food safety issue was bonkers. Sorry, but that was a trip to Crazy Town that I’m never taking again. And the brined skin never got crispy. And you couldn’t stuff the bird (if you still do that) because it would become too salty. Who needs it?
Slapping a turkey with plenty of butter, salt and pepper, and stuffing it with onions, lemons, and fresh herbs is just fine, thank you very much. A dear friend who is a cookbook author once told me to think of a turkey as just an overweight whole chicken.