This year, Thanksgiving was fairly quiet. Justin's mom was the only guest we had. With that in mind, we kept the big feast pretty small. I actually did not make a pie. I had lots of good ingredients for a couple of pies, but we decided that was too much for us. We ended up buying a few loaves of pumpkin bread from House of Bread and some of Starbuck's holiday gingerbread.
I had to make the basic Roast Turkey, and at 11.5 lbs, we thought it was small. Trust me, that is still a lot of bird. It took about 3 1/2 hours at 325F. I fixed my Turkey Stock so I could make Turkey Gravy and Turkey Giblet Dressing and made sure I had enough stock to have some left for tetrazini. The only thing I did different was add parsley to the stock and the dressing. I also made Michel's Cran-Raspberry Mousse. I also happened to get some really good rolls from House of Bread.
Thanksgiving Eve Dinner, I didn't even bother to get out the good china or serving bowls.
Tonight, I fixed up a dish of tetrazini. It's one of my long-time favorites and it's something we only make during the holiday season with leftover turkey. One Christmas, I made it with leftover roast chicken and it was very tasty, but I was looking for that turkey flavor. If you prefer chicken, then I think this is a dish you would enjoy.
8 oz spaghetti (about half of a box)
2 Tablespoons butter
1/4 cup diced onion or shallot
2 Tablespoons flour
1 can evaporated milk (or 1 3/4 cups regular milk)