For the first time in a few years, I didn't do any cooking for Thanksgiving. Well, I made an egg nog cheesecake that I sent with Liv for her family (and it was received well), but I didn't actually cook anything I ate on Thanksgiving. That doesn't mean to imply no one else did either, though. My stepmother, Pat created quite a spread for the four of us, which I have taken the time to document for your viewing pleasure. No walk-throughs or recipes here, just blatant food porn.
We started out with a couple of great little appetizers - arancini (fried balls of risotto) and stuffed mushrooms.
The arancini were served with fresh Italian parsley and a marinara sauce. The mushrooms were bare.
Instead of a full-blown turkey, Pat went with a brined turkey breast since there were only four of us, and it turned out spectacular. If you've never brined a turkey, it's well worth trying.
The turkey breast right out of the oven. It had been brined in the refrigerator for the previous day or two before roasting.
Vegetables and sides are important.
One of my favorite parts of this year's meal: homemade cranberry sauce with black cherries.
Roasted root vegetables. It was also very sunny.
I guess it's not technically stuffing since it didn't stuff anything, but it was still amazing. There's a lot of Italian sausage in there.
As was to be expected, an amazing Thanksgiving dinner. For dessert we were treated to two pies: pumpkin and pecan.
It's been a wonderful yet trying year for me in a lot of ways, and this Thanksgiving was the first real break I've had in months. I want to again thank everyone who takes the time to read Clinton Hill Foodie, and I hope you all had a wonderful Thanksgiving.