I love the buzz of food articles and turkey talk in the month of November. It gets me all excited for the Holidays and eager to prepare a feast. I've never hosted a real Thanksgiving, but have done a pre-Thanksgiving dinner party with friends in the past. Not wanting another year to go by without making a Turkey, we decided to host the dinner party again. As a cooking enthusiast, it is a sad day when you don't get to host the Thanksgiving dinner. However, we don't have a large enough place for the comforts a family requires. Friends, on the other hand, are willing to sit on the floor or even stand to partake in the feast, drink some wine, and converse with friends. And so I made a 20 pound Turkey last Sunday along with stuffing and gravy and our good friends brought side dishes to make it a full Thanksgiving feast.
Even after 17 people had their fill, we had plenty of leftovers. Lou and I have eaten Turkey all week and had another Thanksgiving dinner yesterday, yet I am still looking forward to making Turkey Tetrazzini. Creamy sauced egg noodles seasoned with mushrooms and garlic, this is a great earthy, fall dish and of course an alternative to Turkey sandwiches. It is especially appetizing since it has turned cold outside. When I left for Hanford on Wednesday evening to visit Lou's family for the Holiday, the weather was unseasonably warm in San Francisco. Upon my return this morning, it was drizzly and cold. Winter came and settled in abrubtly and triggered a hunger for homey comfort food as I looked out the window of the Amtrak train. The view from a train running through California's valley is not a pretty one, by the way. It appeared that both sides of the tracks were the wrong side, so thoughts of food comforted my disturbance by the treachorous landscape. And now I am home and comfortable and ready to indulge in leftover turkey in Tetrazzini.