I love Thanksgiving–a holiday where the only requirements are eating good food, drinking good alcohol, and being thankful for your blessings. It’s my kind of holiday.
This year, we’ll be celebrating on Saturday instead of Thursday with the rest of America. Because Enviro-spouse will be in Copenhagen, and Europeans don’t care about Thanksgiving. Funny, that.
But I’m looking forward to hanging with the kids on the actual day. We’re going to have a super-pajama junk food day to celebrate. And hope no one barfs afterwards
What are y’all doing for Thanksgiving? Any good recipes?
Here’s my favorite family recipe:
Cranberries & Apples:
2 cups raw cranberries (wash & pick over)
3 cups chopped green apples with peel
1 cup sugar
Mix above together in 2 quart casserole
Topping:
1/2 cup chopped pecans
3/4 stick melted butter
1 cup oatmeal
1 cup brown sugar
1 1/2 t. cinnamon
Mix topping ingredients together and put on top of the cranberry-apple mixture.
Cook at 350 for 40 minutes until bubbly around edges.
Use instead of cranberry sauce.
BEST.DESSERT.EVER.
I made this last year and it rocked my little world, once again.
<3
That’s actually Aunt Sally’s recipe.
My Scamp has a new recipe. If it’s any good, I’ll pass it along. It reads wonderfully.
Since 2000, Frank & I have hosted all of the holidays at our mountain hide-away. Because it has been a tough year for us, there were suggestions that we give it amiss – maybe go to a restaurant for a change. After deliberating, we decided that with Frank’s cancer in full remission and his gorgeous new head of hair, that we have more to be thankful for than ever before. So we’re doing the full Thanksgiving Monte for 12 at our place.
I made cornbread yesterday which I cubed and it’s spread out on the counters drying to be turned into stuffing. I’ll brine a massive Bell & Evans turkey and we’ll have mashed potatoes and gravy, corn pudding, my version of cranberry relish with dried cherries and walnuts and praline sweet potatoes. My daughter is providing the vegetable course and we’ll finish it all off with pumpkin and pecan pie.
I loves me some Thanksgiving!
Praline Sweet Potatoes
serves 8
4 large sweet potatoes
1 cup white sugar
1/2 cup of corn syrup
1/4 cup of water
3/4 cup chopped pecans
3 Tbs. butter
1/4 tsp. salt
1/2 tsp. vanilla
Boil sweet potatoes in salted water until not quite tender, about 15 minutes.
Melt sugar in heavy saucepan over med. heat, stirring constantly until it becomes golden brown syrup. Immediately add corn syrup, followed by water. Blend thoroughly. Remove from heat and allow to cool for a moment then stir in pecans, butter, salt and vanilla.
Place potatoes in a greased baking dish, pour sauce over and bake at 375 for about 20 minutes.
This is very rich and decadent. I put the leftovers in the food processor and fold in whipped cream and chill for an amazing sweet potato mousse.
Thanks for that recipe, Jim. Looks delicious!