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Recipes and Stories

19 November 2012: Mastering Thanksgiving VI—Tradition and Oysters

Lucy-Mama's Oysters

This morning my own stock pot came off the pantry shelf and I set to work cleaning and slicing carrots, celery, onions and gingerroot. Deciding to give the broth a little extra color and depth of flavor, I tossed my hoard of turkey wings and necks into a large roasting pan, lightly coated them with oil, and set them to roast in a hot oven (425° F. for about 45 minutes).

While that was going on,  Read More 

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