We had an early Thanksgiving Day dinner on Saturday due to some conflicting schedule. We kept the basic menu of Turkey, cranberry sauce, sweet potatoes baked in brown sugar and marshmallows, stuffing, mashed potatoes, gravy, green bean casserole; purchased pumpkin pie and homemade KABOCHA KAKI Pie, Pumpkin Apple Bread; KABOCHA / Japanese Pumpkin Chiffon Cake served with Cool Whip.
And best of all we are going to have one next week on the official Thanksgiving Day. What are you going to serve for your family? I recommend KABOCHA Chiffon Cake for one. How about Turkey Seafood Ravioli?
Young turkey brined in kosher salt, Lime and lemon, black pepper for 6 hours in ice water. Then, stuffed with fruits - pear, green apple, lime. Placed on rack then in a roaster. Roasted for 5 hrs for internal temp reached 180 F degree. Well, as you can see from the picture it is cooked rather too long. When the breast meat starts to separate from breast bone you know it's been cooked too long. But the gravy turned out great. All the flavor of the stuffing and brine and turkey were in the gravy. The next time, I am going to turn the turkey breast side down and turn it over the last hour and half to brown. I think that would work out great.
Kabocha Chiffon Cake
Pumpkin Apple Bread
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