This year we played host for the Thanksgiving feast. First time we’ve done Thanksgiving together and cooking for eight was a fun challenge but it turned out to be a hell of a meal.
My girlfriend cooked an amazing turkey this year using a compound butter with sage and thyme. It was an incredibly juicy bird and she really outdid herself.
I also tried my hand at carving the roast beast for the first time ever. I think I did a pretty good job with it, but I’d like to practice a little bit more for next year. Presentation is everything and a better carving job makes for a better look on the plate.
As if her turkey wasn’t enough, she made a decadent Asiago and Garlic Mashed Potato Bake. These may be the best mashed taters I’ve ever eaten.
We left our guests in charge of the veggies and they showed up with some sauteed Green Beans with Garlic and Toasted Almonds. I know green bean casserole is the tradition this time of year. However I’ve never been fond of such a rich veggie dish when everything else is as heavy as it is. Needless to say, I really appreciated these.
Another veggie, the baked Sweet Potatoes and Butternut Squash were simple and a perfect side dish for our meal.
Of course it wouldn’t be Thanksgiving without my Sage Turkey Sausage and Cranberry Stuffing. It’s a staple this time of year and I even froze a couple bags of cranberries in case I want to make it again over the holidays.
This is what I love. No frills, no weird tofurky substitutions and no wacky global sides. Just a simple, traditional Thanksgiving meal with great people.
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This has been a truly great year and I’m glad I got to set aside a day to show some gratitude for that. I hope everyone had plenty to be thankful for and is ready to enjoy the holiday season.
And remember… the food abides…
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