My mother made a mean Thanksgiving dinner every year but we were a family of five and my father was a big man - in stature and muscle - so he could pack half the turkey himself. But I have only two the table and my husband is not a big man. So this year I said to myself "how can we carry on the tradition without tons of turkey leftovers. Enter turkey parts - I mean stores sell turkey breasts but what do they do with the other pieces. I purchased four legs, four thighs and four wings and prepared them as usual in a cast iron cooking vessels - boy, did they brown up quickly! Almost in half the time it would take a whole turkey to cook. Then I prepare our favorite side dishes - cranberries, stuffing (can you call it stuffing if it's not inside the turkey?), green beans and carrots and of course the required bottle of wine. It was delicious and while there were left overs there were not as many as on a typical days-gone-by Thanksgiving. The other tradition I adhere to is my family always had turkey on Thanksgiving and on Christmas. I will probably have just finished off the turkey soup I made and head right into Christmas for a repeat dinner. Well, maybe with some different sides to jazz it up!
© 2018 Barbara Wrigley McDevitt ~ South Florida ~ Minneapolis, Minnesota Food Photographer