I have shopped, and I have scoured the pantry and refrigerator, for all possible fodder for our Asian-inspired Thanksgiving dinner.
I have quite the arsenal of Asian pantry ingredients at my disposal, along with fresh ginger, garlic, scallions, celery, carrots, leeks, shiitakes, and cilantro. Yes, cilantro, aka fresh coriander, is also known as Chinese parsley, and is quite common in South Asian kitchens.
Inspired by the New York Times feature “The American Thanksgiving”, I will be roasting turkey thighs and wings with a sauce adapted from the recipe for Cantonese Turkey, on a bed of bread stuffing, adapted from the recipe for Hmong Egg Roll Stuffing, with a few tweaks from my Asian pantry.
Alongside our turkey and stuffing, we will enjoy stir-fried green beans and mushrooms, with ginger, garlic, and sesame, and crispy shallots on top.
I bought a can of cranberry jelly, because it’s Thanksgiving and it’s what you do, but I have no idea how I will work it in here. It may surprise us with its versatility, or be completely out of place. This is what adventure is all about, the equal possibility of discovery and danger.
Dessert will feature pumpkin and pecans, with candied ginger, but I haven’t worked out all the details yet. There may be spring roll wrappers involved. We will all be surprised!
Let the mayhem begin!