Looking for Thanksgiving Day ideas? How about this turkey dinner we just had? Turkey Dinner is definitely an acquired tradition and taste for my family. Not a popular occasion for Filipinos to trade their marvelous foods for. For one thing, the stuffing is something foreign to us. On the other, we find the turkey a little bland compared to chicken which we're used to.
I believe in the saying that “When you’re in Rome, do what the Romans do”. I can experience Filipino dinners anywhere, anytime of the year but not the excitement of celebrating Thanksgiving Day with a Turkey once a year. There are only 8 countries celebrating Thanksgiving Day according to the history book I read and I happen to be in one of them. I'd like to have something to share when my officemates talk about what they had and who they were with on Thanksgiving Day. Their stories are the same over and over, year after year but it must be just the spirit of Thanksgiving that they get so excited about it. I love to celebrate it with the thought of bountiful blessings we've had over the years. Lastly, I would like to make sure my kids are not ignoramus about this when they spend dinners with other people in the future.
I Filipinized my turkey dinner as usual. I modified my stuffing from the usual bread crumbs with sage, rosemary and thyme to rice with sausage. I got the idea from my officemate when we were deciding what to do on our boss’ 50th birthday. A suggestion was stuffing the turkey with rice and sausage. I offered myself to look after it. I first fried the sausage(fresh chorizo preferably), with onions, and garlic and then the rice. I seasoned it with Club House Garlic Plus Seasoning and a tablespoon of herb de provence and lots and lots of dried parsley. Oh, it was heavenly. My officemate was quite surprised that my stuffing turned out to be so good. When she suggested rice with sausages, she meant the raw sausage and cooked rice mixed together and stuffed in without cooking it first. (You can add ham, smokies and other sausages you can think of if you want)
We skipped the Brussel sprouts part. For the life of me, no matter how I will try to change the process of cooking these cabbage looking thingys, (no offense meant to JMom) it’s not going to work out with my not-so-fuzzy family members. I myself hardly like it, I tried. I substituted it of course with canned corn, carrots and spring mix salad.
We had a bit of cheese nibblers and some pickles and boiled sausages for appetizers but when the bird is served right in front of you, would think of having the appetizers?
Our big bird, between 5 and 6 lbs was baked for 3 hours or a bit longer and basted with its own juice once in a while. Others put bacon on top. I think we only had about 1/4 or 1/3 of it and kept the leftovers in the freezer. I make the leftovers into Sotanghon Soup (have you ever thought about that before?) and Barley Soup. The turkey serving was topped with cranberry sauce. Sounds funny alright because of the cranberries' sweet taste but hey, I tried it with gravy and it wasn't as good. There must be a reason why cranberry was chosen to go with Turkey. My son will make turkey sandwich out of the leftovers for sure.
After our big dinner, we had pumpkin pie with a dollop of whipped cream and English tea. The pie was not homemade. For the amount of work you have to do to make one, I went for the commercialized one. BTW, the pie in the picture is my son's. It was not just a dollop of whipped cream. He actually put tons and tons of it.