Our Thanksgiving Table

I make quite a bit of food for our Turkey Day feast. Turkey, cornbread stuffing, rutabaga (turnip), butternut squash, cranberry sauce, party potatoes, sweet potatoes, broccoli casserole, finger jello, black olives & dill pickles, stuffed celery....Did I forget anything?

Starting with the turkey - I ALWAYS brine it. I use Alton Brown's basic brine which works for a 14-16lb bird.

1 gallon vegetable stock mixed with:
1 c. kosher salt
1/2 c. brown sugar
1/2 Tbsp. allspice berries
1/2 Tbsp. candied ginger
1 Tbsp. black peppercorns

Bring to a boil and stir to dissolve salt & sugar. Refrigerate until cool. Add one gallon ice water to brine and place turkey in breast side down for 8-12 hours, switching turkey position 1/2 through. I use my big lobster pot and place it down in the cellar fridge. You can leave it in a cool place if you don't have the fridge space.

This year, I made my own vegetable stock. To a gallon and 1/2 of water I added:
2 onions
ends of a bunch of asparagus
couple of bay leaves
fresh oregano that is still growing in my garden
fresh parsley which is doing the same
couple stalks of celery including the hearts & leaves
3-4 carrots
ends and stems of green beans
a potato
some whole peppercorns and a couple good pinches of salt
some sliced mushrooms

Just simmer this for a while on the stove. You'll know when it is ready. Your house will smell incredible and the stock will taste awesome! Just strain and you're ready to rock and roll.

The cornbread stuffing recipe is one I took from Ina Garten (Barefoot Contessa). It is a recipe "For Two". I usually double it. I also ADD stuff to it. This year I added some green onion and some chopped, fresh mushrooms. I always make my own cornbread. You can find my favorite recipe in the blog before this one.

Cornbread Stuffing for Two

2 1/2 c. cornbread, broken into pieces
1 large onion, diced
4 Tbsp. unsalted butter
1/2 c. chicken stock
1 celery stalk, diced
1/4 c. flat leaf parsley

Saute onion & celery in butter until onions are translucent. Add mixture to cornbread along with chicken stock and either stuff your bird or cook for about 30 minutes on 350.



I always boil the turnip and then mash with salt, pepper and lots of butter. I roast the squash with butter & brown sugar. The sweet potatoes are boiled and then I mix them with a little bit of allspice and butter and toss in a few mini marshmallows and bake them for 20 minutes or so. This is the way I got #5 to eat them at first. He thinks that marshmallows make them yummy.

The cranberry sauce is new this year. You know my aversion to HFCS (or at least you would if you talked to me for any length of time) so after reading the labels on my usual canned cranberry product, I decided to make my own. SO easy and SO much yummier than the canned stuff. No really. Just try it.

Cranberry Sauce
12 oz. cranberries
1/2 c. brown sugar
1/2 c. white sugar (you can cut down a bit on this)
1/2 c. orange juice
1/2 c. water

Bring to a boil over medium heat. Cranberries will burst open. Mash, chill, eat & enjoy.

Be aware that fresh stuff has more flavor. This isn't the super sweet canned stuff - it is very tart, but it will be delicious on your roasted turkey!

Oh the famous Party Potatoes. No holiday would ever be without them in this house. This recipe came from Hubby's grandmother. It has always been a favorite.

Party Potatoes

8-10 potatoes (russets work really well), boiled & drained
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
8 oz. cream cheese
1 c. sour cream (I use plain yogurt)
butter (3/4 of a stick in the potatoes - 1/4 stick in pats for the top)

Mash all the ingredients together and place into a greased baking dish. Place butter on top. Bake at 350 for about an hour.


Broccoli Casserole is another favorite. I make mine a bit differently than most people because I don't used canned soup products. I always make a simple white sauce instead.

10 oz. frozen broccoli, cooked and drained
1 1/2 c. white sauce
1 c. shredded cheddar
2/3 c. mayo (I use mayo & yogurt mixed)
2 eggs
bread crumbs

Mix together the broccoli, white sauce, cheese, mayo and egg. Place in a well greased baking dish and sprinkle crumbs over the top along with a small bit of extra cheddar. Bake at 350 for about 40 minutes or until set.

Finger Jello is something my sister always made. It is the less sweet, more firm and much better tasting version of Jello Jigglers. It is throw-able. We throw it at the Thanksgiving table. It is tradition at my table as it was at my sister's table. What can I say, I may be getting older, but I'll never grow up!

3 boxes jello - flavor of your choice
4 packets Knox unflavored gelatin
3 cups boiling water
1 c. juice (apple or another mild juice works well)
1 tbsp. lemon juice

Mix jello & gelatin together. Add in boiling water and stir until gelatin is dissolved. Add in juice. Stir in lemon juice. Strain into a 13x9 pan and refrigerate until firm. Cut into squares and toss to each other, eat and enjoy.
(For some reason, you have to strain it and use lemon juice if you don't want a yucky film on this stuff)

I love Stuffed Celery. It is simple and just brings me back to my childhood. I also think about my eldest brother who could polish off a whole tray of these when my mother made them. I think it is me that eats the most of them in my house nowadays. My hubby won't even come within 10 feet of them as they are made with two things he hates the most: olives (green) and cream cheese.

1 small jar green olives w/pimento, sliced (they sell them already sliced now - life is so good & easy!)
1 80z. brick cream cheese, softened
Celery, cleaned and large enough to fill

Drain the olives and blend them with the cream cheese. Refrigerate until firm. Fill celery stalks and cut into bite sized pieces. EAT. Yum!

Now this usually would be where I tell you about the potato crescent rolls, but I didn't make them this year. I just plain ran out of time. Perhaps next year....

Stay tuned for the pie recipes.....