We’re celebrating Thanksmasbirthday this year and it’s going to kick off with a traditional Thanksgiving Feast. Every year we say, “Why don’t we cook turkey and dressing more often?” And every year we don’t.
That’s okay, though. I think having this particular meal only once a year keeps it special. It is a tradition, and traditions have a way of building nostalgia. Being able to gather around our table with our family is such a blessing. I eat it up! Literally and figuratively!
The Star of the Day
Turkey is the star of our show with some sides that are absolute musts for it to be “ours.” We have some gluten-free folks, so I’ve learned to make gluten-free versions of my recipes that are no less delicious than those with gluten.
I brined my turkey year before last with outstanding results. This year, I’ve found a package of spices for brining. I watched the company’s (Spice Hunter) video for how to do it and my mouth’s already watering! I don’t think I can go wrong.
My other big turkey tip is to purchase a food thermometer. This is my favorite one. I used to overcook meat–all meat! Now, I pop that stainless steel tip into the thickest part of the bird (or roast pork or whatever) and wait for it to tell me when to take it out. I don’t know how I went for so long without one!
Missouri Mashed Potatoes
My grandmother, who we called Gabby, brought this recipe with her from Missouri, hence the name. It’s easy and elevates mashed potatoes to a whole new level!
Ingredients
8-10 potatoes, peeled
1/2 C butter
1/3 C milk
8 oz cream cheese
8 oz sour cream
garlic powder or garlic salt to taste.
Directions
Mash the potatoes and add butter and milk. Mix all ingredients and put in a large greased casserole. Cook at 325 degrees for 40 minutes.
TIP: You can prepare the potatoes in an Instant Pot. Peel the potatoes then cut into 1″ pieces and place them on the trivet in the pot. Cover potatoes with water. Close the lid and pressure valve. Cook on manual for 5 minutes. Allow pressure to release for 10 minutes, then release valve. Drain potatoes and mash with milk, butter, salt, and pepper to taste. Mix in rest of ingredients and bake.
SHORTCUT: I’ll come clean…I often use two regular size Bob Evans Mashed Potatoes instead of peeling and preparing my own. I prepare them as directed then throw in a half stick of butter and the rest of the ingredients (Minus the milk!) into my mixer and beat until well-blended.
Fresh Cranberry Relish
I prefer cranberry relish (raw ingredients) to cranberry sauce (cooked). I love the tension of tartness and sweetness. Plus, it’s one less thing to cook!
Ingredients
2 C rinsed raw cranberries
2 apples, peeled and cored
1 large, whole (peel ON) seedless orange, cut into sections
1-2 C granulated sugar (depending on how sweet you like your relish to be)
pecans or walnuts, chopped (optional)
Directions
Slice the ends off of the orange, just until you see the flesh. Leave the rest of the skin ON the orange and slice it into 8 pieces. Place the fresh cranberries, orange slices, and sugar in your food processor and process until no large chunks remain (don’t over pulse or it will turn to mush!). Add bite-sized chunks of apples and coarsely-chopped nuts.
The Grand Finale
Caramel Pecan Pie
This recipe is so rich, creamy, and caramelly (is that a word?) it’ll knock you over! The toasted pecans add a layer of flavor that can’t be beat. Definitely worth unwrapping every caramel and toasting every nut!
Ingredients
1/2 (15-oz) package refrigerated piecrust
28 caramels, unwrapped
1/4 C butter
1/4 C water
3/4 C sugar
2 large eggs
1/2 t vanilla extract
1/4 t salt
1 C coarsely-chopped pecans, toasted
Chocolate-dipped pecans (optional)
Note: I use Pet-Ritz deep dish piecrusts. I just like the taste better and I don’t have to crimp the crust. RARELY, I’ll make my own piecrust. I’m always glad when I do because that’s even better! But, I usually won’t take the time.
For the chocolate-dipped pecans, I use Ghiradelli semi-sweet chocolate chips. After melting the chips, I dip pecan halves in halfway, then let them firm up before placing them on the pie.
Directions
* Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
* Bake piecrust at 400 degrees for 6-8 minutes or until lightly browned; cool on wire rack.
*Combine caramels, butter, and 1/4 C water in large saucepan over medium heat. Cook, stirring constantly, 5-7 minutes or until caramels and butter are melted. Remove from heat.
* Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
* Bake pie at 400 degrees for 10 minutes. Reduce heat to 350 degrees, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool. Top with chocolate-dipped pecans if desired.
That’s a Wrap!
I usually serve green beans in one form or another–green bean bundles, green beans almondine, or green bean casserole. I’ll make Brenda’s corn casserole; the recipe for that is here. Plus, Mom will bring her fabulous homemade sourdough rolls and a pumpkin pie. No telling what the girls will do…they always have a surprise up their sleeves even though I tell them to bring nothing but their kids!
On to our next meal, which most definitely will be leftovers.