Thanksgiving dinner – Bright, shiny objects!

The guys over at the Minimalists have this thought to share:

This Friday is the busiest shopping day of the year: Black Friday. Retailers prepare months in advance for this dark day—preparation that’s meant to stimulate your insatiable desire to consume: Doorbuster sales. New products. Gigantic newspaper ads. TV, radio, print, billboards. Sale, sale, sale! Early bird specials. One day only! Get the best deal. Act now! While supplies last.

The Minimalists would, however, like to shed some light on this darkest of Fridays. It’s important to understand that consumption is an unquenchable thirst. Retailers and advertisers and manufacturers know this too well. And thus, they’ve invented an entire day designed to take advantage of your insatiable desire to consume.

The pernicious aspects of Black Friday are not few. The pandemonium of this day is a synecdoche for our consumer culture as a whole. On this day, people consume gluttonously without regard for the harm they’re inflicting on themselves. On this day, greed becomes ravenous. On this day, people live without real meaning, buying gifts to fill a void that can’t possibly be filled with material possessions.

Sadly, people participate in the rapacious nature of Black Friday in the name of a holiday, as if buying gifts was an ideal way to celebrate Christmas. But thankfully, you have options.

Instead of embracing Black Friday, you can Block Friday. You can refuse to buy material items for people to display your love. Rather, you can showcase your love, caring, and affection through daily actions—every day, not just holidays.

If you want to give gifts, why not gift an experience—a nice meal, tickets to a concert, or a sunset on the beach? After all, the best, most loving gift you can give someone is your time and undivided attention.

Will you join us? Will you opt out of Black Friday? If not, why not?

Source: Dark Friday | The Minimalists

I will opt out! I hate what Christmas has become and the stress that it causes by all the false expectations it creates. Give me Thanksgiving with family, food and gratitude and I’ll see you next year…

:-/

I’m already dreaming of Thanksgiving! Here’s a recipe for Thanksgiving Turkey that is soooo easy a guy can do it. I know because I used it for Christmas dinner last year and I totally rocked it…

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature

1/2 bunch fresh sage, leaves finely chopped

Kosher salt and freshly ground black pepper

2 large onions, finely chopped

1 loaf cornbread, cubed (about 6 cups)

1 large egg, lightly beaten

1/2 cup heavy cream

3 cups chicken stock

1 (12 to 14 pound) fresh turkey

1 cup pure maple syrup

1/4 cup hot water

8 strips smoked bacon

1/4 cup all-purpose flour

1/2 lemon, juiced

Directions

Preheat the oven to 350 degrees F and remove the top rack.

Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.

In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.

Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.

Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil.

About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.

Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.

Source: Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing Recipe : Tyler Florence : Recipes : Food Network