Thanksgiving is my favorite of all the holidays. Having none of the gift-giving stress which accompanies Christmas, it’s a time to give thanks, to enjoy family and friends, and just concentrate on eating! Last year at this time, I shared some of our traditional side dishes: Sweet Potato Soufflé and Cranberry Applesauce. Now I thought
When our boys were small, I bought the November issue of Bon Appétit magazine which featured a beautiful roasted turkey; it has been my go-to Thanksgiving recipe ever since. You take a 12-14 pound turkey and season the cavity with salt and pepper. Then
Meanwhile, start making the gravy by covering the turkey neck with water adding some salt and pepper, chopped onion and celery. (Actually you can add whatever you want to make the stock—bay leaf, thyme, and carrot slices, for example.) Bring to a boil and then simmer until done, about 30 minutes. My family used to make giblet gravy by
As for the dressing (we call it that because we don’t actually stuff the turkey), I do it more by feel than by following an actual recipe. At least four days ahead of time, I make the cornbread from the recipe on back of the yellow cornmeal box to allow it to dry out. On Thanksgiving morning, I melt butter in a pan and cook 1 cup of chopped onion, 1 cup chopped celery, a ½ cup chopped fresh parsley, adding in small
So there you have some of my traditional favorites. Whatever you decide to serve this Thanksgiving, I hope you enjoy it. Happy Turkey Day, everyone!