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Friday, September 29, 2006
Thanksgiving in a pan
When the nights become chilly, I'm looking for all the wonderful ingredients that go onto the Thanksgiving table. This makes sense, of course, because harvest goods such as squash, Brussels sprouts, and onions are all over the markets. Add turkey and you've got a feast.
This delightful jumble began with Plainville turkey thighs (what flavor!), which I get at Wilson Farms in Lexington. I often stew them in a pressure cooker because they take a long time to cook, but they can be roasted, too, which is what we did here.
Pieces of delicata squash were roasted separately at first, then added to the copper gratin dish with the thighs and wedges of sweet onion to finish cooking.
The ingredients are intentionally charred. We always slide everything under the broiler for a few minutes for the skin to crisp and the onions to caramelize at the edges. The juices in the bottom of the pan go into a soup later in the week.
Slow cooking. Very slow cooking.