D and I are having our first Thanksgiving in our own home this year. We’re so tired of traveling (and poor) that it seemed ideal to hole up in Fayetteville and use some of our new kitchenware. To that effect, here’s the menu for tomorrow:
Roast turkey with stuffing (turkey from Richard’s Meat Market, the best market in Fayetteville; stuffing recipe courtesy of “Good Eats”)
Mashed sweet potatoes with chipotle (also from “Good Eats”)
Braised mustard greens with ham (Sarah Moulton’s recipe)
Cranberries (my mom’s recipe)
Apple crumble (I don’t remember—Paula Deen?)
So, yes, everything I know about cooking I learned from my parents or from the Food Network. And I think that’s okay. Although if you believe everything Alton Brown tells you, you’ll find yourself scouring your hometown’s supermarkets and Wal-Marts the day before Thanksgiving looking for a freaking organic cotton bag to stuff your stuffing in before stuffing it in the turkey, and you will be unsuccessful and have to settle for just stuffing the stuffing in the bird the way people have been doing it for generations. D is a little worried I’m going to poison us all with all this stuffing business but I have assured him that I am armed with two probe thermometers and Alton Brown has shown me how to use them.
D is also making homemade challah right now for my stuffing recipe because we live in a place with no Jewish population and hence no challah. Surreal.
We read somewhere the other day that the reason people call stuffing “dressing” down here is that some women’s magazine way back when thought the term “stuffing” was inappropriately pornographic. I think that’s awesome.