Capitol Press Corps asks Malloy all the tough questions about…..Thanksgiving?

The Capitol Press Corps just peppered Gov. Dannel P. Malloy with questions about his Thanksgiving plans, which include traditional Stamford Italian meatballs and sausages for round-the-clock victuals during the weekend.

Reporter: Governor, are you hosting Thanksgiving at the Residence?

Malloy: …My mother-in-law and father-in-law, they’re 94 and 92, so they’ll be the honored guests of the day. My sister’s going to come up, my nephew Sean and his kids, my nephew Darren, so there will be a few of us there.

Reporter: Who’s cooking?

Malloy: Me.

Reporter: What’s on the menu?

Malloy: The traditional, plus I do a big pot of meatballs and sausage to be consumed throughout the weekend. That’ll go up tonight. And beyond that we’re going to have pies…very traditional stuff. I’m probably going to do two different stuffings. I’m probably going to do a traditional cornbread, bread, celery, butter and onions, which is my favorite and I’m toying with doing something with wild rice.

Reporter: Real or canned on the cranberry sauce?

Malloy: Both. My cousin Lynn is going to bring hers. I don’t do cranberry other than by can, but my cousin is a yearly supplier of our cranberry consumed.

Reporter: pumpkin or apple pie?

Malloy: Not pumpkin

Reporter: Turkey in the oven or fried?

Malloy: In the oven. I’m going to do a big turkey and probably a couple of breasts.

Reporter: Brine?

Malloy: I don’t do that. I think cooking at a low temperature…. The great sin about turkey is too many people overcook it. And I know that brine is a potential protection of that but I’ve always found that I was able to not overcook my turkey to begin with.

 Reporter: For the record, we never posed these questions to Governor Rell.