A Thanksgiving to Remember
Grateful hearts gather here.
Thanksgiving is more than a meal. It’s a mindset. Gratitude is the only gift you need to bring to the table. Planning ahead is the key to a stress free holiday. I like to keep the menu simple, with a few standout sides that will make it a feast to remember. Whatever you don’t have the time or energy to make, buy pre-made, or ask your guests to bring. The whole point of Thanksgiving is to gather, give thanks and cherish time with family and friends. Enjoy!
Thanksgiving Menu & Tips:
Turkey-I season my bird with fresh sage, rosemary, thyme, salt and pepper. I place celery stalks, some herbs and an orange inside the turkey. Jaques Pepin has a fabulous turkey tutorial video on Facebook, if you need more details on roasting your bird.
Gravy-Homemade gravy is the best and easier than you think. Once the turkey is done, I use the drippings from the pan and giblets as the base. Whisk in a little flour and water, Worcestershire sauce, salt, pepper, and a little extra turkey stock. Keep the whisk moving to avoid lumpy gravy.
Mashed Potatoes-Save time peeling by using Yukon gold or baby red skin potatoes which taste great with the peels on. Once the potatoes are boiled and drained, I reserve a bit of potato water to use for mashing. Add butter, cream, salt, pepper and garnish with chives or parsley. I use an electric mixer to whip them to a creamy texture.
Grandpa’s Stuffing-A family recipe that I have modified through the years. I save time by mixing it up the day before and bake it on Thanksgiving day.
Cranberry Sauce-I can’t imagine Thanksgiving without homemade cranberry sauce. It’s one of my must-have sides. The possibilities for leftovers are endless.
Aunt Franny’s Sweet Potato Casserole-This dish can double as a dessert and tastes great with a little homemade cranberry sauce on the side.
Green Beans-.I always use fresh green beans and either blanch them on the stove, then top with butter, chopped red pepper, slivered almonds, salt and pepper. Or, bake them on a cookie sheet with chopped red onion, garlic salt, pepper and olive oil.
Glazed Carrots-Roasting carrots with a glaze of ginger, orange zest, orange marmalade, a touch maple syrup and a little bourbon is always a hit!
Corn-Grandma’s Creamed Corn was a family tradition I still love, but the kids prefer farm fresh frozen corn. So, unless we are hosting a crowd, I keep it simple and serve corn with a little fresh butter, salt and pepper.
Brussel Sprouts-Roasted with bacon in olive oil, tossed and garnished with pomegranate seeds offers a nice splash of color to the table.
Salads
Broccoli Salad-Blanching the broccoli first enhances the green color. Mix a light dressing of mayo, vinegar, and sugar, tossed with a mixture of dried fruits (raisins, cranberries or cherries), chopped red onion and sunflower or pepita seeds.
Jello Salad- If you have kiddos at your table, consider serving a festive red jello salad and sneak in fresh fruit such as cherries or raspberries. Top with whipped cream and crushed pretzels.
Dinner Rolls-A must for a late night turkey sandwich. I usually purchase a bake and serve option to save time and warm before dinner.
Lefse-Served with either butter and sugar or cranberries. Fabulous the next day to make a turkey and cranberry wrap!
Desserts:
Apple Crisp-A family favorite, homemade fresh the day before and warmed up before serving. Don’t forget the ice cream!
Pies-When I have time, I make Grandma’s homemade pie crust. I always keep a package of pre-made crusts in the freezer as back-up. To add a little whimsy to my pies, I cut out some of the extra dough in fun shapes.
Cherry Pie-Always a hit at our house. I use either Wienke’s Market Door County cherry pie filling or Country Ovens save time, Both taste like homemade.
Cranberry Apple Pie-Combine my cranberry sauce with apples to make a tart or pie.
Pumpkin pie and mini pecan pies are two other favorites. No time for homemade, order ahead from your local bakery.
Cookies-A simple sugar or shortbread cookie sprinkled with fall colors, are always crowd pleasers and freeze well.
Breads-Bake Grandma’s pumpkin bread and my gluten free pumpkin muffins ahead of time to have on hand for breakfast or dessert.
Share Stories of Gratitude
Last year we started a new tradition at our table, focusing on gratitude. In addition to the usual blessing before eating, I asked each person to write down what they are grateful for, place their paper in a basket, draw another person’s note and read it aloud. We had fun guessing who said what, which led to some meaningful conversation and cherished memories.
Make it a Zabelicious Thanksgiving!
I’m grateful for the opportunity to gather with family around the table and appreciate the opportunity to share special recipes and traditions here. Let’s all linger over dessert.