I’ll start by saying that I love Thanksgiving. It’s my favorite holiday! Every year we have people over, usually lots of single guys who aren’t going home until Christmas, sometimes they bring girlfriends, sometimes a friend from out-of-town visits, we generally put the word out a few weeks ahead and end up with a house full of people. I love it! I’ve talked to a lot of people about food lately and it seems like they’re all deliberating over what to serve during the holidays, so I thought I’d post my typical Thanksgiving menu, with links to recipes that I use just in case:
Turkey - On a normal Thanksgiving the men form the traditional man-circle around the outdoor fryer. When the turkey is done they immediately pick it to pieces, which is why I buy two turkeys. The second is fried right before dinner so it stays pretty. That first one is useful for offsetting the beer drinking that is mandatory in all man-circles. Last Thanksgiving fell during a deployment so instead of an entire turkey I did something smaller. I take the contents of the goodie bags from the turkeys and simmer them for an hour or so, then strain it and use the broth to make gravy with butter and flour.
Stuffing - I was allowed to be a very picky eater as a child and I only started eating this a few years ago. I still make it exactly like I did the first year though, traditional white bread, cubed and dried the night before, sausage, onion, celery, sage, chicken broth and an egg.
Sweet Potatoes – In the past I’ve maintained my anti-marshmallow stance and always made a pretty traditional casserole. This year I’m giving in to Zack’s marshmallow demands and making these.
Mashed Potatoes - Half Yukon Golds (peeled), half new potatoes (not peeled), cubed, boiled, drained and mashed with milk, butter, sour cream, smashed roasted garlic, salt and white pepper.
Green Bean Casserole - I’m not proud of this, but it’s highly requested and considered a holiday staple by some. And like I’ve said before, I’m nothing if not accommodating.
Fresh Green Beans – Because I love them. Boiled for 5 minutes or so, thrown into ice water, then back into the pan with garlic, salt and pepper.
Corn on the Cob – Cut off the cob
Cranberry Sauce – I’ve learned most people only like it with the imprint of the can still visible.
Bread – Big, white, squishy yeast rolls served straight from the oven with lots of butter. I used to buy frozen ones, this year I’m making these.
And for dessert…
Pumpkin Pie – Another holiday favorite that I don’t eat, just not a fan of pumpkin, but it does smell really great. I use Martha’s recipe and I make it with a pate brisee crust.
Pecan Pie - As a Georgia girl I feel strongly about pecan pie, I like mine with homemade sweet whipped cream and I also make this one with a pate brisee crust. Again, I use one of Martha’s recipes, the Maple Bourbon one, and I’ve used the same recipe for the past 10 Thanksgivings. I like it with some Wild Turkey Rare Breed for the bourbon, I use pecan halves on top and pecan pieces in the filling, and I add an extra egg because I hate a runny pecan pie.
Lemon Chess Pie – A family favorite, I think we love it best for breakfast the next morning. Cold, straight out of the fridge. I use a recipe from America Cooks, a cookbook that my mom and grandmother both used all my life, that’s been out of print since before I was born. My mom surprised me with a copy she found on Ebay for Christmas one year. This recipe is close.
The Wednesday before Thanksgiving I make pie crusts, boil the corn, and cook the sweet potatoes and refrigerate it all overnight. If this helps anyone, well good. I hope you all have a wonderful holiday season (all two readers)!
On the sewing front, I needed something easy for the hectic holiday season, but still cute and suitable for parties or outings. At the request of a friend, I think I’ll offer monogramming on this top.




























