Thanksgiving: Best Guides Online

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Country Living’s “classic” menu

I had to stop into my local supermarket yesterday to pick up two bottles of Prosecco — and a pack of new kitchen sponges as that’s the kind of thrilling dichotomy that rules my life. Then I saw it: the huge bin of frozen turkeys. It’s that time of year again.

A select few know about my slightly disturbing fascination with supermarkets. What’s in food stores and what people choose to purchase intrigues me endlessly. So I casually eavesdrop on a conversations and peeked into a few carts. Last year, I noticed was the number of printouts people had in their hands. “I got this off a blog,” a woman near the brussel sprouts told her boyfriend. “The photo looks good. I hope it works.”

While I was walking around the store, a friend called asking for Thanksgiving advice and to ask what I was making — the fourth such call that I’ve fielded in two days. Two of them are Thanksgiving virgins making a full holiday spread for the first time this year.  I’m sending both of them the book Thanksgiving 101 by Rick Rodgers. It’s comprehensive and explains everything step-by-step from roasting a turkey to making pan gravy to stock. I think I’ve given this book to about a half-dozen people in two years.

I’ve been coming across a lot of interesting stories and resources online, so here’s a few in no particular order.

Should you decide that you’d like to bone and stuff an entire turkey, you can check out my past Thanksgiving exploits. The one thing that I know that I’ll be making post holiday? Turkey gumbo. I make it every year after we’ve exhausted our appetite for turkey sandwiches and picked the carcass nearly clean. I agree to a point with a writer who made a case against going too crazy with trying to disguise that leftover meat  in Slate.

Have some good Thanksgiving recipes on your blog or a good go-to site? Feel free to leave in the comments.

[Updated November 2015]

About katflinn

Kathleen Flinn is the author of "The Sharper Your Knife, the Less You Cry," "The Kitchen Counter Cooking School" and "Burnt Toast Makes You Sing Good." All are published by Viking/Penguin.

Comments

  1. Alphonse de Klerk says:

    I enjoy looking at you work. Nicely presented
    and photographed.

  2. Wow, it’s overwhelming, isn’t it? Thanks for all these links, I’ll be sure to pass them on. I still don’t know my menu for T-day. Turkey? Ya think?

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