Thanksgiving will be a bit different for many of us this year, but while we may not be able to have large celebrations, we can still enjoy our favorite meals. Today, some of the doctors here at CEENTA would like to share with you what they are looking forward to most on Thursday.
Catherine Cuite, MD – Ophthalmologist – SouthPark
Our family uses a two-day wet brine with citrus fruits and fresh herbs for the best roast turkey ever. For a 12-pound turkey, use 1 gallon of water and 1 gallon of cider. Add 1.5 cups of coarse sea salt, 1 cup brown sugar, 2 oranges and 2 lemons (both halved and squeezed, and put in the entire fruit), 8 cloves of garlic, several tablespoons of whole peppercorns, fresh bay leaves, rosemary, sage, thyme and parsley. Boil the entire mix, then cool it to refrigerator temperature. Finally, brine your cleaned turkey for about 48 hours. We put ours in a cooler with several Ziplock bags full of ice and let it brine in a cool corner of the basement for two days. Enjoy this flavorful and moist bird!
Michael Falcone, MD – Otolaryngologist – University
My favorite part of the Thanksgiving meal actually takes place on the Saturday following Thanksgiving. My wife's family is from Louisiana, and for several years now, I have been making turkey bone gumbo, which utilizes the turkey carcass. You don't actually eat the bones, of course. It is something that my family looks forward to every year.
Adam Gigliotti, MD – Otolaryngologist – Uptown
We make stuffed artichokes using a special family recipe every Thanksgiving. They're the absolute best appetizer, and are even better the next day.
Kashyap Kansupada, MD – Ophthalmologist– Belmont, Huntersville
My favorite Thanksgiving meal: start with a glass of apple cider with mulling spices. Then, slices of roasted turkey and ham (why choose?), a small dollop of mash potatoes all covered with gravy, candied sweet potatoes, fresh cranberry sauce, and French onion green beans (we have to get our veggies somehow). For dessert, a sliver of Hartville Kitchen Amish pumpkin AND black raspberry pie with whipped cream and a dollop of ice cream, respectively. Then, slumber the rest of the evening... only to repeat with leftovers the next day. :)
Casey Mathys, MD – Ophthalmologist– SouthPark, Belmont
My favorite side dish is my mom’s cheese grit casserole. Normally we fry a turkey for the large family gathering, but since this year it will only be my wife and two kids for dinner due to COVID precautions, we are going to cook tiny Cornish hens for everyone. They’re a more appropriate size for a small group!
Jonathan Moss, MD – Otolaryngologist – Matthews
There's nothing like coming into the house from a backyard football game to the smell of a turkey in the oven. It's at that moment I can taste the turkey sandwiches I'll be having for the next few weeks. The Thanksgiving meal is iconic, but the sandwiches are my delight.
Bobby Silver, MD – Otolaryngologist – Matthews
Besides the turkey, Thanksgiving would not be Thanksgiving if it were not for my wife's carrot soufflé and green bean casserole. We eat the carrot soufflé during the meal but, honestly, it could easily be consumed as the dessert. It is that good. I'm so thankful that she makes enough of both that I can continue eating these favorites for days after Thanksgiving.
From all of us at CEENTA, we wish you a happy and healthy Thanksgiving.
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