Editorial Note: Friday Five is a new segment of Itinerant Foodies. We hope you enjoy.
Having worked for an upscale market for the better part of a decade, Thanksgiving is, for me, the Super Bowl, General Election and Oscar Night of food holidays. I take great joy not only in what I make and what others make for me, but also in what ends up on the dinner table of strangers, customers and friends I interact with throughout the month of November. When I bag groceries, I become nosy and inquisitive. “That’s a lot of horseradish; what are you going to do with it?” More often than not, I have a pang of jealousy for others’ family traditions. We may have Aunt Peggy’s dairy-filled green bean casserole, or my mom’s cauliflower, pea and mushroom salad (that no mortal can ever stop eating), but we’ve never included anything with oysters on our Thanksgiving table.
This year, in between several real Thanksgiving dinners (three, to be exact), I’m going to make five new-to-me Thanksgiving foods. Because, you know, if I’m going to stuff myself three times, why not go for a fourth?
1. Oyster Stuffing
I’ve never had it. Ever. But this Saveur.com recipe (complete with oysters, Madeira and bacon) sounds heavenly.
2. Homemade Rolls
Pillsbury Crescents have always been the go-to in my Thanksgiving experience (and they’ll definitely make an appearance when I cook for my family next Thursday). Nonetheless, I plan on making my own rolls (possibly these Featherlight Yeast Rolls from Gourmet.com) before December starts.
3. Cranberry Horseradish Sauce
I’ve recently become obsessed with horseradish and am hell-bent on trying cranberry-horseradish sauce in some form or another with turkey this year.
A sign that I’m an adult; I now like cooked spinach. Having typed, tried and distributed my co-worker’s recipe several times in the past few weeks, I’ve created a kinship with this dish.
5. A Turnip Recipe
This is an ingredient that I’ll be cooking soon, not out of curiosity, but out of necessity. The end-of-season CSA share from Wayward Seed Farm leaves me with more turnips than I’ve ever cared to own. Perhaps (like horseradish, oysters and spinach) I will someday grow to acquire a taste for this root vegetable. Meanwhile, I’ll scour my cookbooks and magazines for a recipe to make and hand out to someone who already enjoys them. (Suggestions?)