This has been a very busy week in the kitchen. We initially planned to have a very quiet dinner at home with just the three of us since we have no family nearby. But last weekend our next-door neighbors returned from Myrtle Beach, South Carolina. They were here for the week to finish up packing up their belongings as they have sold their house. They were not planning to take time for a Thanksgiving meal. On Tuesday we began some preparations in the kitchen. As we were talking, we agreed to invite them to take a break from packing and join us for dinner on Thursday. They accepted!
So, the preparations were stepped up a notch. I already had an eleven-pound turkey thawing in the fridge. Due to my well stocked pantry and freezer, I was able to plan a traditional holiday meal with only one trip to the grocery for six items.
Roy also made a trip to the garden with the ‘littles’ to harvest their carrots that were planted last spring.
After washing and cleaning them, I cooked them in brown sugar and butter. They were a delicious addition to our Thanksgiving meal.
After spending three days in the kitchen, we had a very special time sharing our table with our dear neighbors. We are going to miss them so much.
Although I didn’t get any pics of the preparations, here are some pics of the finished products.
Thanksgiving Appetizers at noon: stuffing balls, cranberry jalapeño dip on Brie, candied jalapeños & cream cheese, little pickles, olives, Ritz crackers, wheat thins, salami, pepperoni, prosciutto, cheese sticks, grapes and dark chocolate almonds.
Thanksgiving Dinner: Turkey, gravy, cornbread dressing, mashed potatoes, sweet potatoes, corn pudding, green bean casserole, ‘Garrett’s Carrots, homemade cranberry sauce, Waldorf Salad, homemade rolls, pumpkin pie and pecan pie.
I did take some pics of special items that are always on our Thanksgiving table. The brown bowl belonged to my paternal grandmother and then my mother. When I was growing up it was always filled with Waldorf Salad on every holiday table. So, the tradition continues with my Mom’s recipe.
The glass dish belonged to my mother-in-law and is always filled with homemade cranberry sauce.
After sending some leftovers home with our friends, we had plenty left over to create a couple of pizzas.
Friday (Fruit) Pieday: Roasted Cranberry & Turkey Pizza…my pan crust topped with Cranberry mustard, Brie, Parmesan, cornbread dressing, turkey, roasted cranberries with jalapeño & green onion, mozzarella and garnished with parsley
On Friday evening I put the turkey carcass in the crockpot to cook overnight. Saturday morning, we woke up to the most amazing smell. After picking the bones cleans, I strained the broth. I had enough broth & turkey to make soup for Saturday night and to put some broth and turkey in the freezer for another time.
The leftovers are dwindling, but I still had enough for one more pizza.
Sunday’s Creation: Stuffing Ball Pizza…my pan crust topped with homemade turkey gravy, Brie, Parmesan, leftover Stuffing Balls, red onion, homemade cranberry sauce and mozzarella.
I want to thank my sous chefs, Roy and Matthew. Without them, I wouldn’t have been able to put this week together. And, I want to say how much I miss my daughter, Bethany. The holidays are especially hard to not be together. I love you three so much!
Till next week,