Thanksgiving dinner....

[lesa]

I am really happy about the amount of food we have grown, that is going to be gracing our Thanksgiving table. We will not purchase any veggies, just the turkey and the ingredients for dessert. We are having potatoes, carrots, rutabaga, brussels sprouts, horseradish butter, various relishes (beets, green tomato, and pickles), all from the garden! And onions, garlic, herbs. What grew in your garden that you will serving this holiday??

 

[Chick1043]

I am really happy about the amount of food we have grown, that is going to be gracing our Thanksgiving table. We will not purchase any veggies, just the turkey and the ingredients for dessert. We are having potatoes, carrots, rutabaga, brussels sprouts, horseradish butter, various relishes (beets, green tomato, and pickles), all from the garden! And onions, garlic, herbs. What grew in your garden that you will serving this holiday??

 

[digitS']

We have our traditions, Lesa. I have gotten in trouble trying a different kind of turkey stuffing enuf times - I gave up any idea I had about pecan, orange or sausage stuffings. The recipe is right there on the pages of the Better Housekeeping cookbook 1960 . . . parsley, sage, rosemary & thyme (chopped onion & celery). Our onion and rosemary but, even tho' we have the parsley, that's ignored and the only variation that is tolerated is to use cilantro instead.

DW will drag greenbeans out of the freezer for that bean/cream of mushroom casserole. I've gotten soooo tired of that! (But, don't tell DW! She loves it . . ).

After knocking ourselves out with baking, I insist that the veggies be real simple. They have to cook quickly and be out of the way for things coming out of the oven. Mashed potatoes (our spuds & celeriac, & I'll use cream cheese in place of some of the half 'n' half). The "other" green veggie will be either broccoli or cabbage with lemon juice/butter/black pepper drizzled over it.

Starting the night before, DW will use Grandma's recipe for rolls & the dough will stay over-night in the fridge. She will use Grandma's pie crust recipe on T-day morning. I will slice up some of our local apples and use G'ma's recipe for apple pie. I will mix the filling for the Buttercup squash pie just as I did as a kid in G'ma's kitchen. If there is enuf pie crust, DW will want me to cook some lemon filling for it. There are plenty of egg-whites to make a meringue. Except for the rolls, these things will be out of the way and cooling before the bird goes in.

Along with the turkey, an extra loaf pan of stuffing and that dang casserole will take up all of the room in the oven! We've got the sweet potatoes (from store) and have been enjoying them for about a week now. If we are lucky, DW won't remember them and try to cram them into the oven. Not that I dislike candied sweet potatoes but there's only so much room! The pans of rolls will go in as the turkey is being carved while I'm simultaneously making giblet gravy on top the stove!

So . . . rolls will be hot from the oven and I always go for the cold Buttercup pie with coffee after the meal, which I've eaten in my t-shirt because I've spent about 8 hours within the confines of a super-heated Thanksgiving kitchen! I'm not given to naps but, I am likely to make an exception after the meal.

Steve

 

[lesa]

Do you boil that celeriac right along with the potatoes? Do they cook for the same time? Your feast sounds wonderful! You are inspiring me to try a "squash" pie...I am sure you will deserve a nap after all that cooking and eating! Happy Thanksgiving!

 

[Carol Dee]

This year the Corn, potatoes and brussel sprouts will be from the garden.

 

[digitS']

Lots of potatoes this year and the celeriac goes well at about 1:4 with the spuds. It is so starchy that it only seems to add flavor at that amount.

If you have brought the potatoes up to a boil and then drop in the cubes of celeriac, that is about right. They take just a few minutes less time to cook.

I can tell that this feast has become a tribute to my mother. That's fine that it seems to be moving right thru a 2nd generation to the 3rd. Mom was a good baker but I thought I could improve on her casserole . . . better just keep quite on that, hadn't I?

One thing that I now know is that my mother was the person that really kept the ties within our family strong. Honestly, about the best symbol of that was a plate of dessert. Sometimes, the 1st serving of pie came a couple of hours before the meal when we first arrived in her home. The thought of that now brings tears to my eyes.

Steve

 

[NwMtGardener]

I like traditional thanksgiving items, but cant resist new recipies or ideas! One brand new idea this year is... PUMPKIN FLAN! I just made flan for the first time a few weeks ago, pretty simple but really rich and delicious, so now i'm planning a pumpkin one for after turkey, etc. we also started chopping our turkey into parts and roasting the sections on racks over pans of yams, so that the turkey juices drip down into the yams. It is DIVINE! I dont bother with marshmallows anymore, the yams are yum all by themselves. Happy Thanksgiving everyone!

 

[lesa]

Oh Steve, I am sorry that your Mom isn't with you... I love the idea of her plying you with dessert the moment you arrived. That is my kind of woman! Preparing food, especially at holiday times, is so much more about love, than recipes. Wishing everyone a Happy Thanksgiving filled with love, and delightful memories -and delicious food from the garden!

 

[Carol Dee]

Oh Steve, I am sorry that your Mom isn't with you... I love the idea of her plying you with dessert the moment you arrived. That is my kind of woman! Preparing food, especially at holiday times, is so much more about love, than recipes. Wishing everyone a Happy Thanksgiving filled with love, and delightful memories -and delicious food from the garden!

LESA, I agree with all my heart, have a BLESSED Thanksgiving All.

 

[digitS']

Happy Thanksgiving, Everyone!



Steve