“If you have more than you need, it’s better to build a longer table than a higher fence.” (adapted from actress Tamlyn Tomita).
For some, a Thanksgiving meal is all about the turkey or the desserts. For me, it’s the side dishes, that highlight the day. But it’s also about family, friends, and even strangers with whom I share the meal.
Gobble ‘Til You Wobble: Eat, Drink & Be Thankful
In my unofficial survey of people and their Thanksgiving plans, I found there’s no “one-size-fits-all” approach to the holiday. The recipes, the people, the location change as life itself changes.
This year I’ll have 37 at the farm with lots of cooks and helpers. I make the dressing as usual, but other than that, I direct. I point. I taste.
More Than One Way
Some years I’ve been inclined to amp up the turkey dressing with oysters, dried fruit, chestnuts, or, heaven forbid, tofu, but I’ve resisted. Turkey dressing is one thing I don’t tamper with. Call me old-fashioned.
Make the Magic Happen
I begin with a soffritto of onion, celery, and garlic, and a little carrot and apple for sweetness, all sautéed in the sausage drippings.
The mixture, plus eggs, broth, and seasonings, are combined with a variety of toasted breads—sourdough, white, even leftover biscuits. You want the bread dry, not soft. For the cornbread, I also toss in a bag of Pepperidge Farm.
Cornbread Sausage Stuffing
Turkey dressing can be just soggy bread or crispy chunks. But I like my bird stuffed with the ingredients in this 1950s recipe developed by Campbells, that calls for Chicken-Rice soup.
Carbs Don’t Count on Thanksgiving 🙂
I recall my father and I preparing the bread for the dressing as my mother prepared the turkey. We toasted the slices in the oven. (Our little, two-piece toaster with the sides that flopped down to release the bread was too slow.)
Invariable, one side of the bread would get “over-toasted”—a euphemism for burnt. When that happened it was our job to scrape the blackened part into the sink. Today’s ovens, that come with a built-in timer and window have lessened the chances of messing up the bread.
Garlic-Boursin Cheese Mashed Potatoes
Carrots Persillade
Basically, carrots cooked in butter and topped with parsley and bread crumbs.
Tortellini Salad
Tortellini shells, sun-dried tomatoes, spinach, feta cheese, artichoke hearts, and parmesan. What’s not to love here? One Thanksgiving when I dropped this tasty salad from the menu, I got complaints from its many fans.
Roasted Brussel’s Sprouts
Even your family’s sprout deniers, will enjoy the roasted flavor of this popular side dish. What’s more, it’ll make you feel better about loading up on potatoes and gravy.
Garlic Cheese Grits
You may not like plain, ol’ grits, but when you add cheese, garlic, and a breadcrumb topping, it’s bliss on a plate.
Squash Casserole
This 1950’s favorite reached Thanksgiving stardom along with green bean casserole.
Applesauce
Who doesn’t like applesauce? From grandpa to grandchild, this homemade treat is a combo of fresh apples with no sugar added.
Mansion Rolls
I took this splendid recipe with me to the Governor’s Mansion and served it regularly. Always a hit.
We made your mansion rolls here. They were a hit! I’ve never had garlic cheese grits, and it was one dish too many for Thanksgiving this year, but I don’t think I’ll wait until next year to give those a try.
So glad you enjoyed the rolls!