‘Tis the Season
Thanksgiving is still a week and a half away, but it’s not stopping me from getting into the spirit. Based on my farmer’s market shop today, I made a dinner of turkey braised in pumpkin ale with yams and roasted squash.
I feel like I braise quite a bit and have reviewed the technique many times on my “blog,” but I know some of my friends like to get the recipe for my “dish” if they are inspired to make it. First I seasoned the turkey with salt, pepper, and fresh sage. Then, I browned it skin side down first in my Dutch oven. Next, I browned and seasoned onions and garlic, and deglazed the bottom with the pumpkin ale. I let the ale reduce on high until it was almost all disolved, and then I added chicken stock about 1/3 way up the turkey, and added some frozen duck necks I had from my previous post into the pot. Ideally, I would have defrosted and browned them, but that did not happen.
I got everything to a boil, and then turned it down low and covered it, letting it cook this way for about 2 hours. About 1 hour in, I added the yams.
The squash is easy: cut in half, scoop out the seeds and guts, sprinkle with salt, pepper, cinnamon, and brown sugar, add some butter, and roast at 425 until soft.
And then you get a pretty, yummy plate!
