Thanksgiving Dancegiving

Written by Arielle

Alright, we did it again. 25+ dinner party with food, food, food, and dance, dance, dance. Neighbors, friends, lovers, and people randomly met in bars and invited in drunken enthusiasm. We had it all. A goose and a turkey and loads of good food made by everyone. We also broke two speakers. The bass was knocking so hard it bumped the speaker off the shelf 3 too many times and busted it. Then the neighbor ran and got his speakers and we bumped them so hard that eventually there was a rattle of death. This is why you always invite your neighbors to the parties.

Thanksgiving Turkey

The secret to good, moist turkey is roasting it on a bed of vegetables. I use onions, garlic, and carrots with a bunch of fresh bay leaves and rosemary and some of the turkey stock I saved last year. But, you could use anything you like: parsnip, celery root, shallots, as long as it is aromatic and flavorful (potatoes are not in this category, though they are yum, they will be destroyed by the long oven time). Turkey is actually quite simple. Pat it dry, inside and out, butter it up, inside and out, salt and pepper it, inside and out. I like to put some butter and fresh sage under the skin too. Stuff the bird as much as possible with my mom’s stuffing, then set it up on top of the vegetables and slide it in the oven. My bird was 7 kilos, I baked it at approximately 180 degrees (my oven does not keep a consistent temperature or actually tells the temperature, but it always seems to work out) for 3.5 hours and basted it every hour or so.

Mom’s Stuffing

I have to make enough for 30 people and I put part of it in the bird and then bake the rest in the oven in a casserole dish. Everyone says their mom’s stuffing is the best. But my mom’s is the best. Sorry.

  • 2-3 apples (peeled and cut into 2 cm cubes)
  • 500 g mushrooms (crimini or white button cut into quarters, with stem)
  • 2 yellow onions (sliced)
  • 4 cloves garlic (finely chopped)
  • 1 bunch of celery (sliced)
  • one bunch fresh sage (chiffonade, fresh from our neighborhood garden)
  • salt & pepper (to taste)
  • 200 g? croutons (they don’t sell these from the store in Holland, but it is easy to make your own, also I am not sure about the amount, to taste, or about a half loaf of bread’s worth)
  • bouillion (chicken or turkey to the desired moistness)
  • butter

I prefer to fry the apples, mushrooms, onions, garlic, celery all separate with butter, salt, pepper, and sage. If one is making a lot then separate is easier, all the ingredients will be cooked till they are at their own perfection. Then mix it all up with the croutons and bouillion.