Suddenly what is faux is what is real -- at least at Chez VittlesVamp. For the second year running, I have followed up my Philly Chinatown Thanksgiving a week or so later with a full-on turkey spread, surrounded by friends and enough food to feed a small army (okay, perhaps a large army!).
This time around, I got the turkey from Paisano's Meat Market on Smith and dry brined the bird for three-days straight a la Chef Judy Rodger's famous "Judy Bird." One taste of the bird's gloriously succulent flesh and I knew that the "Judy Bird" was justly famous.
But man does not live by turkey alone. At least not at my table!
There was a Butter Lettuce Salad with Radishes and Scallion Buttermilk Dressing, Haricot Verts Almondine, Stuffing with Cremini Mushrooms and Andouille Sausage...
...Homemade Gravy with Turkey Drippings, my friend Martha's Brussel Sprouts with Red Grapes, Toasted Walnuts and Yogurt...
...Cranberry, Quince and Apple Chutney, and -- compliments of a recipe in Garden & Gun -- Sweet Potato Casserole with Sorghum. Check out the deets here.
(Warning: Your rendition will never be as good as mine, because my sorghum came from a friend's farm in Stinking Creek, East Tennessee. Seriously. It is of the utmost importance to know your sorghum's terroir!)
And if that wasn't enough to send us off into a blissful food coma, there was dessert...
This gorgeous Pecan Pie, as well as Martha's apple beauty, were enhanced by the creamy goodness that is my pal Max's Scotch Vanilla Bean Ice Cream. If you want the scoop on said frozen confection, here's a link to Max's recipe up on Serious Eats.
Feeling full yet?
Now, if the links above to the sweet potato and ice cream recipes aren't enough for you, hold tight. One of my personal T-day recipes will coming your way shortly. Stay hungry!
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