My mother cooked everything from scratch on Thanksgiving morning. Most often there was just five of us. My parents, grandparents and me, so there was no need to double a recipe. I’ve not gotten up enough nerve to cook my favorite of her holiday dishes: Spoon Bread. It’s a souffle that needs to be pampered a bit and served immediately.
Gravy, Grit, and Gratitude
My kids tells me I go about Thanksgiving like I was planning the D-Day invasion. I worry too much, they say. I tell them somebody has to. 🙂
Fortunately, on Thanksgiving Day, I have more than a dozen others in my kitchen cooking, baking, and cleaning. At times it seems chaotic, but it all comes together in the end—though we seldom hit our 1 p.m. meal time.
So here’s this year’s menu for 40 people at the farm. It’s much the same every year, with many guests bringing the same dish each time. But Thanksgiving is built on American tradition, so sameness is okay.
Some items may be added or deleted, but this is where it stands as of now.
Honey-baked Spiral Cut Ham and Jezebel Sauce
Sweet Potatoes with Bourbon and Brown Sugar
Traditional Green Bean Casserole
Southern-style Mixed Greens (collards, turnip, mustard)
Pumpkin, Pecan, Apple and Chocolate PIes, Raspberry Tart,
Pumpkin Cheese Cake, Carrot Cake
A Few Photos to Get You in the Spirit of the Holiday
Let the Fun Begin!
Whatever you eat and with whomever you share the day. . . it’s the spirit of thankfulness and joy that counts.
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