Can you believe that Thanksgiving is in just two days? Time just flies this time of year. Normally, I consider Thanksgiving my favorite holiday but due to the nature of this year I’m not quite as into it as I usually am. Nevertheless, I’m doing my best to make it a good holiday.
As usual, we will be hosting at our house. I don’t find the cooking to be a chore, and honestly we really like not having to drive anywhere on Thanksgiving. (Plus, I can have an extra glass of wine — ha!) Drew’s mom and aunt will be coming up, but that’s all so it will just be seven people.
My Thanksgiving menu doesn’t change much from year to year. I keep it pretty traditional, though I’ll try a new recipe or two sometimes. Usually one of the appetizers or desserts will be something new.
Here’s my list…
Cheese ball and crackers
Roast Turkey with sausage-cranberry stuffing
Roasted sweet potatoes
Asparagus (it happens to be on sale this week and Drew requested it)
Cornbread with cranberry honey butter (new recipe)
Sugar-free blueberry pie
Pecan pie or sugared pecan topped cheesecake
For wines I have a riesling, a vino verde, and a petit syrah. I also found a non-alcoholic black currant cordial that I thought might be nice either mixed with seltzer or kicked up with vodka. So we will try that, too!
A couple weeks ago I made a 9-lb. chicken, so this 12.5-lb. turkey won’t be too far off! Of course, I will also have my Crock Pot ready with onions, celery, and carrots to make an overnight turkey stock. I look forward to the soup as much as the roast bird! And of course I also love a turkey sandwich on Thanksgiving night. I always like to have it on white bread with American cheese and lots of mayo. It’s one of those things from my childhood that still just makes me feel all happy and at home!
Today I also started a cranberry fluff, which we will be taking to the “feast” in my daughter’s class tomorrow. If it comes out good I’ll be sure to write about it.
What about you? Are you hosting Thanksgiving or travelling somewhere? Anything new and exciting on your menu or do you also keep things fairly simple and traditional?