Pillsbury is a great company, and they take a lot of headache out of a hugely detailed dinner. The supermarkets are starting to look a little full, and the people a little less patient. Just as I always tell you, supermarkets are a socializing tool. I ran into my sister-in-law, my niece and nephew. It was really nice to see my niece, she is in her first year at UVM in Burlington, Vermont. I remember these kids when they were like three years old, now they are driving and living on their own.
My sister-in-law has hit that "No more cooking wall", that is understandable. She has hosted a lot of parties in the red kitchen. I am not sure, how I will feel when my kids venture out on their own. Kinda scary to think, that I will not have a Thanksgiving mission. I have a tradition in my house, that on Thanksgiving and Christmas, I roll out the red carpet for breakfast. This is hands down, my most favorite meal period to cook. I secretly loved it every holiday, when I was working in a restaurant. There something so awesome about plating the most visually perfect Eggs Benedict, but I digress..
Since I favor Southern food (love ya Paula Deen ;) ), I prepare a southern breakfast. Poached eggs, sausage gravy, fresh buttermilk biscuits, bacon, home fries cooked in liquid gold(bacon grease), grits and cinnamon rolls. After a spread like that, nobody is ready for food until about 4 or 5 pm. That is a sure fire way to keep the Turkey Skin Bandit out of your kitchen. Hey, men you know who you are?! I thought I would share my sausage gravy that I make religiously every Thanksgiving and Christmas. It is rich, savory and satisfying, just ask my family.
1# Jimmy Dean Country Mild Sausage
1 onion diced finely
3 ozs butter
4 ozs Flour
1 cup chicken stock
3 cups milk
1 tsp butcher grind black pepper
1 tablespoon chopped fresh sage
1 tsp granulated garlic
1 tsp spicy mustard
few shakes hot sauce
salt to taste
In a saucepan cook the sausage until crumbly, add the diced onion and cook on low heat, until the onion is sweet smelling and translucent. Add the 3 ounces of butter and melt, add the flour and cook on low heat for a few minutes. Add the chicken stock and milk cook until the gravy is thickened. Season with black pepper, fresh sage, garlic, mustard, hot sauce and salt. Serve over fresh biscuits.
Coexistence: what the farmer does with the turkey-until Thanksgiving.~Mike Connolly