Thanksgiving preparation is in full swing. We're dining with cousins and we'll be bringing the turkey, oyster stuffing, and a fennel apple salad.
We're roasting the turkey on the rotisserie this year. Our Gaggenau oven delights us with perfect birds . . . crispy outside, juicy inside. We'll see if it's up for a larger fowl tomorrow. There is no turkey "formula" for us. We've roasted, fried, tucked butter and herbs under skin, and filled cavities. Thus far, we haven't found a cooking or seasoning technique that dominates all others.
The oyster stuffing is a proven favorite. My grandmother's recipe provides a well proportioned foundation and I've contributed the foodie embellishments--double the amount of oysters, fresh herbs, and artisanal bread. I hesitate (actually I do not) try variations on this theme. Departures from my mainstay recipe become stand-alone dishes.
The fennel apple salad is an attempt to provide a light, fresh taste in what is typically a heavy meal. The recipe is Charlie Trotter's, is posted on Epicurious and extremely simple. With my trusty mandoline and a lemon from the backyard, this should be fast, easy and delicious.
Looking forward to a fun and delicious day tomorrow!
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