It’s been three days since the Thanksgiving feast at my house (my mother in law made dinner on Thursday), and I think I am finally recovered from the carb-induced delirium that befell me after the hearty repast. Seriously, most of the dinner consisted of starchy/sugary foods – and I cannot get enough of the deadly nutrients. Here’s the menu rundown:
- Roast Turkey with Apple Cider Gravy
- Southern Corn Bread Stuffing
- Roasted Acorn Squash
- Sweet Potato-Banana Casserole (sickly sweet side dish thing made by Mom, which probably should have been a dessert)
- Corn Casserole (divine, made by Aunt Claire – I’m hoping she’ll post the recipe here!)
- Steamed Brussels Sprouts & Carrots
- Spiced Cranberry Sauce
- Pecan Pie (again, made by Aunt Claire – recipe please?? It was delish)
- Pumpkin Pie (made by Grandma)
- Tiramisu Toffee Trifle Pie (I varied the recipe a bit – used ladyfingers instead of pound cake for the crust, used Neufchatel cheese instead of mascarpone, and used Cool Whip Lite instead of regular. Still INCREDIBLE – just ask my co-worker David.)
- 2008 Alsace Willm Gewurztraminer (the perfect white wine for turkey and stuffing – just TRUST ME)
The turkey, gravy, and stuffing have been traditions with me since 1996 – they are tried and true, delicious every time. I’ll post recipes if anyone requests them…
I love having Thanksgiving at my house on the Saturday after the holiday – it gives me almost two whole days to cook, which is better than a vacation for me! I just love getting up early (this is the only day I enjoy that), putting on my apron, and spending the entire day puttering around the kitchen, listening to NPR and creating a delicious meal for my family and friends. Plus it’s easier for my family to travel up here from downstate on the weekend.
I usually try one or two new recipes each year, to add a little gustatory excitement to what can sometimes be an overly-predictable day. This year, I made a cranberry sauce instead of my usual Cranberry Relish (created by me and posted many many years ago on AllRecipes), mostly because my sister Kristen wasn’t able to make it, and she seems to be the only one who prefers the relish to a sauce. I also decided to let my mom and aunt bring a side dish, which I usually don’t do (mostly because I’m neurotic about the food I serve. Mom and Aunt Claire are great cooks, but you never KNOW…)
I made an assortment of appetizers, too (just in case all of my neighbors showed up unexpectedly):
- Stuffed Mushrooms (a family tradition for as long as I’ve been alive)
- Buffalo Wing Dip (stolen from my sister’s friend – it’s basically a combination of chopped grilled chicken, fat free cream cheese, fat free mayo, fat free ranch dressing, shredded reduced-fat cheddar, and enough hot sauce to make it taste like a Buffalo wing. Heat in the microwave for 5 minutes or so, and……good lord, it’s awesome)
- Crudites, cheese & crackers, olives
A lot of food for 8 people, I know, but isn’t that the point? I was so worked up from cooking that I forgot to take pictures….I’m so sorry.
Bob and I have enjoyed stuffing and gravy at every meal since Saturday, and I plan to eat every last crumb of that Corn Casserole. I am bringing the three leftover pies to work this week, one day at a time, for my co-worker David to have for breakfast. I’ve told him to share, but I don’t think he listens. The boy loves pie.
So, these are my Thanksgiving traditions – what are yours? And will you share your recipes?
My Thanksgiving menu was plain vanilla on the account that I was sick as a dog but still valliantly cooked for ten people in spite of my health.
My only braggable dish was not one of my own but belongs to the former Albany Eye. He now blogs for the TU and his recipe can be found in this post. His posts regarding Turkey Flambe and how Martha Stewart ruined his turkey are also rather amusing. His isn’t a foodie site so hopefully there is no conflict of interest here. 😉
And I have to ask why, oh WHY did you ruin perfectly good sweet potato by adding banana?? BLECH!!! Yes, I hate bananas.
It wasn’t me! It wasn’t me! My mom made that sweet potato banana thing. Mom doesn’t read my blog, so I’m okay with blaming her.
I just looked over Rob’s recipe, and it’s almost identical to my mom’s, minus the bananas of course. For the record, those of us who like bananas would enjoy my mom’s recipe, but probably even more so if it were baked into a pie shell and served with coffee.
I’m happy to pass along blog recommendations – even if they’re not about food. A good blog is a good blog. Sometimes I miss the Albany Eye…he mentioned me in it once…
Thanks for the shout out for my two dinner contributions.
Before I share the recipes, I loved Albany Eye blog. Which blog is his on the TU? I loved reading it. Wish he would blog again on the scoop in media land.
1 package (8.5 oz) Jiffy corn muffin mix
1 can whole kernal corn, drained
1 can cream style corn
1 cup sour cream
1/2 cup (1 stick) butter, softened
Preheat oven to 350 degrees F. In a large bowl, combine all the ingredients. Mix well.
Pour int a 2 quart cassarole dish. Cover and bake for 30 minutes. Uncover and bake for 30-35 more minutes or until set and top is golden.
feel free to add chopped red pepper for color if you like.
And you can very easily double the recipe.
Now for the Pecan Pie:
1 Cup light Karo Corn Syrup.
1 cup sugar
2 Tbl. butter, melted
1 tsp vanilla extract
1 1/2 cups pecans (6 oz)
1 unbaked 9″ pie crust
Stir the first 5 ingredients throughly with a spoon.
Mix in pecans
Pour into pie shell
Bake in a 350 degree oven for 60-70 minutes. Cool for 2 hours. Store in refiger ator.
I did borrow this recipe from the Karo syrup bottle.
I have a recipe for a chocolate pecan pie that is really delish!
The writer of the former Albany Eye is Rob Madeo. His blog is here.