We just finished the stuffing for our family meal at lunch today, we started serving our once a year turkey soup and I just finished making my yearly batch of jook ( a chinese rice porridge made from turkey bones and any various nos. of ingredients) in homidge to the lunches on cold winter days as I was growing up back East.
Thanksgiving at Sage means many things and we are espescially fond of the food memories we have built up over the years. This years gravy was espescially good, rivaling the '08 which some experts thought was the best. The mushroom stuffing was solid ( and with the gravy made a great late night stuffing sandwich) and the appetizers which were meant to be shared were bought and were shared by many.
We worked for a little over a week roasting bones for a stock for the gravy, brining turkeys ( we roasted around 125 lbs. of turkey, plus two 12lb. prime ribs), making various stuffings, cranberry sauces, appetizers and desserts. With the restaurant closed the Tuesday before Thanksgiving I was able to fill the burners of both stoves with stocks, soup ( our roast Weiser Farms butternut squash ) gravies, sauces, vegetables and on and on. Mark made some great sage ham and cheddar cheese biscuits and ofcourse the wonderful homie thanksgiving desserts -- a meyer lemon meringue pie that brought back memories of childhood Thanksgiving dinners.
Hopefully we will have another Sage Thanksgiving and the next one can be enjoyed just as much as this one.
And while our state might be a mess financially, you can't beat the weather.
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