*Thanks to everyone for your encouragement and feedback on my previous post. I meant every word of it, and still do… It’s always funny to me how 24 hours changes things. Yesterday, I felt like Socrates penning his dissertation. Today (I have my kids back from their grandparents’ house and) I feel like Dale Jr. with a caffeine buzz saying my prayers over the minions.
I’m getting really excited about a long weekend of impending Thanksgiving chaos. Anytime you are scheduled to see more than 25 immediate family members in the span of 36 hours + you are cooking anything more than a bowl of cereal counts as impending chaos in my book.
I thought I would let you in on how I do Thanksgiving! We’re headed to see my husband’s family for lunch on Thursday, my parents fly in that afternoon / pick up the Cracker Barrel turkey (because #backsurgery), and we will spend the weekend together munching on a few things I am preparing ahead of time.
I know a lot of people like to switch it up and try all the fancy food for this holiday. Let me tell you that my family, specifically those of the male variety, would absolutely mutiny and burn the ship if I started cooking all the fancy things. And God forbid I try to make something relatively healthy to set on the table… I would be eating Thanksgiving at the soup kitchen next year. I’m already setting out my fat pants and cholesterol pill because we keep it as classic as it comes. Click the links for the recipes!
Frozen corn kernels make this easy and grated Parmesan makes it extra delicious.
I don’t have an official, written recipe or link for this because I make it how my grandmother showed me… Basically, you boil those 12 eggs up, peel and half them. Remove the yellows to a large bowl. Mash yellows and add about 1-2 tbs. Duke’s mayo, 2-3 tbs. sweet relish, 1-2 tbs. yellow mustard, and salt/pepper to taste. How much you add into the yellows really just depends on how thick you like the filling to be. Fill the halved whites up with your yellow mixture and sprinkle paprika over the top! Easy! *If you’re planning to make gravy, save two of the white halves.
Can I just tell you that, from the bottom of my soul, I believe this is the best stuffing you will ever eat in your entire life? Like, Marriage Supper of the Lamb stuff, people. If you want to be your family’s favorite until at least 2018, this is your kryptonite. (Note: I use Jiffy cornbread for that portion of the recipe. Directions on the blue box.)
Is it really even Thanksgiving if this isn’t on the table?
Brown 1/2 lb sausage with some chopped onions, salt, pepper, and a tiny bit of thyme. Transfer sausage onto a paper towel-covered plate, but keep the grease in your pan! Add flour and milk to the grease over medium heat – don’t stop whisking! Cook until gravy has thickened and browned. Remove from heat, stir in chopped egg whites saved from above, cooked sausage, and add more salt/pepper to taste. Pour into a gravy bowl once mixed – don’t leave it in the hot sauce pan or it will burn. Serve with rice and/or stuffing.
Cranberry Fruit Salad
This stuff is like crack. I cannot put it down. It’s light, fresh, and tangy – perfect to offset the rest of a heavy Thanksgiving meal.
- One large bag of cranberries cut in 1/2 or roughly chopped
- 1/2 – 3/4 cup sugar (or more if desired– they’re really tart!)
- 4 apples peeled and diced (Gala or Fuji work well) doused in cranapple juice to keep them from turning brown
- 1/2 bag of marshmallows
- 1 1/2 cup chopped pecans
- 16 ounces of vanilla yogurt
- Add the sugar to your cranberries; coat well. Refrigerate for several hours or overnight if you can wait! Add the remaining ingredients into the sugared cranberries and keep refrigerated until ready to serve.
I got this recipe from my mom’s friend years ago, and I love to make this pie for the holidays. Just follow the link to my post from last Thanksgiving!
I have cooked Thanksgiving dinner for many years now, and these recipes are tried and true. The only thing I will put together this year that I don’t normally do is an apple cobbler as a special request from my dad. I know you’re thinking – Hey Crazypants, you just had back surgery. Yeah well, I’m trucking along the way to mended, and there is nothing more relaxing to me than cooking for my family during the holidays. As long as Walmart grocery pickup stays in business and Cracker Barrel does the turkey this year, I’m good to go! Plus if I didn’t cook all this goodness, I might get faint and weary on Black Friday… and that’s just not even an option.
Have an awesome holiday week! Cheers to friends, family, full bellies, and fat pants!