Wednesday, November 25, 2009

Holiday eats galore

On the menu for Thursday at La Casa de Oropeza y Chihak:
Ten-pound turkey, roasted
Cranberry chutney (see Chef Dan Fluharty's recipe) (photo shows chutney ready to be cooked)
Butternut squash, poached
Potatoes, mashed with roasted garlic
Dressing, my many-years-in-the-development secret* recipe
Dessert: Daughter Ann Chihak Poff providing a home-made apple crisp, after her mother-in-law's recipe
Prep work Wednesday night will include the dressing and cranberry chutney. Cook time on the turkey is expected to be two to 2 1/2 hours.

More details later.

* Dressing secret: Use fresh herbs, not dried, and put them in halfway through the baking.

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