[Sca-cooks] Thanksgiving SCA style

[ysabeau]

I used Apple Cider in a brine I did for a chicken and it turned 
out delicious! I bet it would work well with the Apple/Cinnamon 
stuffing as well. I think I got the recipe from a Cooking Light 
magazine last year. 

Ysabeau


---------- Original Message ----------------------------------
From: ekoogler1 at comcast.net
Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
Date: Thu, 17 Nov 2005 19:24:04 +0000

>Yeah, that's what we gathered.  The brining has some unusual 
ingredients in it...I'm at work so I can't share them here, but we 
both sort of licked our chops reading about them.  The recipe 
further called for briefly cooking apples and cinnamon together in 
some liquid then using that in the cavity rather than stuffing.  I 
seem to recall also using some maple syrup in the mix!  I can't 
wait.  If you guys are interested, I'll forward the recipe for 
this, along with the cranberry dip for the turkey when I can later 
this evening.
>
>Kiri
>
>
>> Brining the turkey is wonderful. We use lots of Ginger and 
garlic.
>> The turkey meat is moist and wonderful.
>> 
>> Jana
>> ----- Original Message ----- 
>> 
>> >>
>> > Not sure what we're going to do for side dishes, but we are 
planning to 
>> > brine a turkey...never done it before, so it'll be an 
experiment.  We got 
>> > the recipe from the Alton Brown Food TV show.  I think we may 
try his 
>> > Cranberry dip as well...along with a cranberry chutney that I 
found a 
>> > recipe for.  We may also try a Pear Apple Walnut salad that 
has a dressing 
>> > made with pear vinegar.  We may also try some of the recipes 
we've gotten 
>> > on this list...not sure yet!
>> >
>> > Kiri
>> >
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