I know that Nigella’s Feast is December’s book, but I couldn’t help but get a head start with a few recipes for our Thanksgiving dinner this year.
First is the most requested recipe each Thanksgiving by my kids, sweet potato casserole with marshmallow topping. I’ve tried several recipes for this over the years but thought I’d try Nigella’s version as the only sugary bit of it is the marshmallow. The sweet potatoes are roasted in the oven before being peeled and pureed with lime juice, cinnamon, butter and salt. It was delicious but I thought the marshmallow got a bit too crunchy. Not to worry though as my younger two tend to only eat the marshmallow bit so I just had the sweet potato mash. Win-win.
Next was her Turkey Gravy. Since our turkey came gutless we skipped cooking them up to make a stock and used veggie stock instead. It has turkey fat, pan juices and a touch of Marsala for flavoring but I was super disappointed. I thought it was a bit flat. Guess it might be different if it had giblet stock and the optional cooked liver mixed in. But to me, this was a bit of a fail.
Lastly was her Bread Sauce which I’d never had before and didn’t even know what it was. So why did I make it? Because Nigella said it is indecent to serve turkey without bread sauce. At the start of the day you infuse some milk with onions, cloves, bay leaves, white peppercorns and mace. About 30 minutes before dinner you strain those out, add some bread cubes, cook on low for 15 minutes and stir in some cream, butter and freshly grated nutmeg. I’m on the fence with this one…but I don’t know if I did it right…maybe the bread should be smaller? Maybe it needed more nutmeg? I’m still eating it though.
I cannot wait to cook from this book a lot more next month – we are going to Feast!