Maggie's preschool class celebrated Thanksgiving with a Stone Soup Lunch. We were all asked to bring in 2 cans of some part of the soup (we brought in chicken) and an extra can of something for the Soup Kitchen. Maggie very proudly and happily shared her "Stone Stoup." On the turkey below, all the children had what they were thankful for on their hand. Maggie is thankful for Momma (aww) .
Maggie and I spent the week working on potty training and spending a lot of quality time together.
We played with her babies.
We did some crafts.
And we snuggled.
And then . . . The Feast!
Maggie helped with the apple pie.
Rocky carved the Hutterite turkey. It was one big bird! Over 19 pounds and the smallest they had. It was really good, but that may have a little to do with the cook! I used an apple cider brine: 8 cups apple cider, 3/4 cup kosher salt, 3/4 cup sugar, 1 T black peppercorns, 1 T All Spice, 4 cloves garlic, 6 whole cloves, 1T ginger. Boil for 5 minutes and allow to completely cool. Take thawed bird, remove giblets and neck (save for gravy). Rinse and pat dry. Stuff cavity with 2 oranges cut into fourths. Put bird into a basting bag (2 if you are worried about leaks) and then into a large bucket (I use a 5 gallon water cooler). Pour cooled brine over bird and then add 6 cups of ice. Put in a cool place for at least 6 hours -- overnight if possible.
I've used this recipe for the last 3-4 years and every single time it's a nice, juicy bird!
We also had Parmesan mashed potatoes, giblet gravy (which actually turned out! Yay me!), green beans with caramelized onions and almonds, and homemade buns. All served with a Chilean Pinot Noir, which I really enjoyed!!
And then Maggie and I relaxed while Rocky cleaned up.
Eventually, Maggie did take a nap, her first one of the week.