Thanksgiving turkey

thanks-meal

I celebrate Thanksgiving, even though it’s an American festival and I live in Britain.  I don’t go to town on it as some Americans do, but keep it fairly simple.  First comes New England clam chowder, usually with champagne.  The main course is roast turkey with chestnut stuffing, accompanied by sweet potatoes, garden peas and sweetcorn.  There’s gravy for those who want it (not me), and cranberry sauce as well (definitely for me).  Most people seem to like the white breast meat of a turkey, which is just as well because I like the brown meat of a leg.  I find it moister and with better texture as well as taste.  This year I served it with Vina Ardanza, a very good Spanish rioja.

Afterwards came pumpkin pie, done on a pastry base that had white flour and bran mixed with sunflower spread as shortening.  The principal spices were ginger, cinnamon and nutmeg, and I used evaporated milk, and less than half the sugar recommended, and cane sugar, too.  I ate this with double cream poured over it.  Finally came Madeira and a Nicaraguan panatela.