Thanksgiving – how to make stuffing, creamed onions, butternut squash puree, and pumpkin pie
A Thanksgiving dinner promotion at the Little Kitchen kept me busy all day, working with Raul in a quiet kitchen, the dining room empty (it’s Tuesday and we’re closed) made for an exceptional day. He works efficiently and keeps his station clean. The stuffing recipe called for 6 loaves of bread, 2 seven grain, 2 Tuscan loaves & 2 rye. The bread was cut into cubes and then dusted with chopped parsley, oregano and allspice. Then Raul tossed it with olive oil and toasted the herbed bread cubes. In the morning we will add sautéed celery and shallots and then stuff 4 turkeys, a few sheet pans of the remaining croutons will be soaked with turkey stock and milk then toasted then stirred and toasted some more. Read More »