Whenever my best friend comes into town, the first question is always "when are you making dinner?" followed by the gift of complete creative freedom. This time around, I had a plan for a small Sunday dinner party. I had a menu figured out. It was going to be perfect - the theme, the wine, the guest list. Until another friend informed me on Saturday afternoon that she had a 14lb, thawed out turkey and asked if I wanted it for Sunday. Slight complication. I, naturally, wanted the turkey, but did not want to do a complete makeover of the ingredients I already had. Considering that the holiday was a week and a half away, having a completely traditional thanksgiving dinner was out of the question. As was waking up early in the morning to make a half a dozen side dishes. With a bit of play on the ingredients, we had a slightly modern-style thanksgiving. Up-dos on all of the sides and definitely something a bit different for dessert.
Ginger Apricot Glazed Turkey with Sweet onion Jus
1 cup apricot preserves
1 tablespoon ginger
1 tablespoon garlic
1 tablespoon worcestershire sauce
1 stick of butter, softened
Salt / pepper / thyme / rosemary / sage
Preheat the oven to 425 degrees. Slice onions, place on the bottom of the pan, season with salt, pepper, and a few sprigs of thyme.