Tying On The Gubernatorial Apron Strings
by Christine Stuart | Nov 21, 2012 12:56pm
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Posted to: Agriculture, Town News, Hartford
The gubernatorial Thanksgiving Day preparations started early this morning when Gov. Dannel P. Malloy started making his spaghetti sauce, which will be served with meatballs and sausage throughout the weekend to his guests.
Malloy, an amateur chef, purchased this year’s 35 pound bird from Ekonk Hill Turkey Farm in Moosup and will be hosting 20 people at the mansion for dinner.
His stuffing will be a mix of bread and cornbread with celery and onions and, of course, lots of butter. Side dishes will also include sweet potatoes, roasted broccoli, peas and onions in a butter sauce, and you can’t forget the creamed spinach.
What’s new?
This year he’s trying a turnip and cauliflower puree.
To start the feast Malloy said he will offer a citrus salad and some soft bread.
Canned or fresh cranberry sauce? Canned is Malloy’s preference.
And the dessert table will feature anything but pumpkin pie. Malloy doesn’t like pumpkin pie.
