THREE WEEKS TO GO!

It’s that time of year…Thanksgiving!! You all know how much I love this holiday. The cooking, the family, the friends. I am so thankful that this year not only brings the big meal back to our home, but that our kids will be here as well. This includes my grandson and it will be his first visit here. 

Last year was a skip year for us hosting, but two years ago we had nineteen for the big meal! My new kitchen had just finished. Just. Finished. As in, the week before Thanksgiving just finished. As in: I had to kick out crew because my first guests were arriving. I had barely used it, and if I’m being totally honest, I was a bit nervous about hosting such a large gathering when I had not yet figured out the ins and outs of the new appliances, how to keep the countertops protected, and what cleaning products I needed to use to avoid stains and scratches. Despite my stress, I wouldn’t trade it for anything! All went well. No dings in paint or countertops, the marble countertops stayed pristine (no stains, no chips, still shiny to this day!), and the floors only suffered a few scratches which were easily repaired.

What’s in your Breadbasket?

This year we are well into prep. We finished a project leftover from two years ago, and my house is finally back together. I typically have pie crusts in the freezer by now, but I will make those in the next few days. Breads, too, although I do have my Rosemary-Walnut Sourdough Rolls made. I have this thing for abundant bread baskets, especially at the holidays.

My Thanksgiving bread basket includes my mother-in-law’s recipe for Parker House Rolls with Herb Butter, Sweet Potato Crescent Rolls with Dried Cherries, and those Rosemary-walnut Sourdough Rolls. I’m going to make mini cornbread muffins to add to the basket this year, and perhaps some Lavosh or Cheese Straws. I’d love to find the recipe for a Pumpernickel Bread I had a few years ago and add that to the basket. I’ve scoured the internet, but haven’t come across anything that seems close to what I remember eating. If nothing else in the meal works, we at least have bread. 

Side Dishes…the real stars of the meal

I am working through which side dishes to make. Our must-have sides are: mashed potatoes with gravy, some form of stuffing/dressing, and cranberry sauce (try my recipe here). But I like to switch up the rest. I came across this squash recipe last year on the Williams Sonoma site. I printed it and tucked it inside my Thanksgiving notebook as a ‘want-to-try’ recipe. The base is honeynut squash (sort of like a baby butternut) and apples. 

Last year I made it for the first time. I served it alongside sheet pan chicken and quinoa that I flavored with dried cranberries, tangerine zest and juice, and walnuts. I had some of the quinoa and squash leftover, so I mixed them together and had that as my lunch the next day. Yum! It will be a nice addition this year should it make the cut. 

Hope your planning is going well and I’ll keep you updated on my progress.

Buon Appetito, Y’all!