So, we were going to have a New York friend out for Thanksgiving, and we had thought of inviting other friends who might be otherwise without plans of home or family. Most friends had other plans, so we were back to Jill, and then we added on Fabio’s mom and brother to the list.
Soon after, we started also adding Michelle and family, but then their plans were up in the air, and without a dining room table, it would be hard to serve that many people.
Then last sunday, Jill had to go to Oklahoma immediately, since her niece who has cystic fribrosis, and had a double lung transplant a couple years ago, has not been doing well.
So then we went back to asking Michelle about coming, but she also turned us down, cause she would be hosting Fabio’s dad.
So, after starting to plan for 6, I was asked by Fabio’s cousin if she could come. So then we have a possible 8. At this point, Michelle called and invited us to come down, but I told her we already had ordered a fresh turkey from the nearby farm, and I had purchsed most of the ingredients for our meal, so we would have to pass.
So, we’re back to a definete 6, with the possibility of 2 more, on a whim.
Here’s what I’m making…
- Fresh Roast Turkey with a Orange/Onion/Sage infusion
- Mashed sweet potatoes casserole
- Sauteed Green Beans with Pine Nuts and Walnuts
- Chestnut Stuffing
- Two potatoes Au Gratin
- Cranberry Sauce
Appetizers: Manhattan Meatballs and homemade bread and cheese platter
Dessert: Classic Apple Pie and Pumpkin Pie
Drink: Mulled Apple Cider
What are you making? Or, who doesn’t have a place to be? Let us know and we can sneak you into the Mir plans.
This will be the first thanksgiving in which I’m doing a traditional Thankgiving meal all on my own. I am very excited!!!
Well the veggie heads are having Lentil loaf sounds strange but we love it, cranberry chutney, apple, celery, pine nut “stuffing”, mashed potatoes, acorn squash, with good gravy, brocoli, maple carrots, baked pasta dish and a mystery dish that andrew will make. dessert will be our pumkin pie from our own pumkins, andrew and i have been working on this recipe since 1983.
mmm, tell us more about chestnut stuffing, great seeing you and the family on sunday, have a wonderful thanksgiving!!!
hey Liz
it was good to see you too.
The chestnut stuffing is easy. Actually, I just add whatever I feel like each year. I’m adding peeled chestnuts(vaccum packed from the asian market) coarsely chopped, along with sauteed mushrooms, onions and celery, mixing it all with the cubed day old/dry bread and adding some fresh pears. Some chicken broth for moisture, along with some sage and tarragon and maybe rosemary, and bake it in a 350/375 oven. Voila. there you have it. Yummy. Are you going to your parents’ place?