It is 5 a.m., Thanksgiving morning (actually, it is currently Friday afternoon – you didn’t really think I had time to write on Thanksgiving morning did you? – but I am sharing a memory so please bear with me) the house is peaceful and the joyful madness in the kitchen is about to begin. But first, a cup of coffee and a little breakfast and a moment to enjoy the quiet and the still of the early morning.
A perfect pear and the stuffing will never miss that little crust of bread. Sighhh, I wish I could have truffle butter every morning.
My quiet moment is just that, a moment. There is a lot to be done. This year I will be feeding six adults and eight kids. Not the 25 I fed last year but I love the smaller more intimate gatherings just as much. The people who are coming to spend Thanksgiving with us are special. People I love being with and am looking forward to making a meal for. Friends who have become family. Friends that we have created tradition with. As so many military families do. We started having Thanksgiving together more than 10 years ago, before any of us had children. Now, as I plan the table settings, I realize, we are officially outnumbered. My how we have grown together and how thankful I am for them.
I’ve finished my breakfast and licked any remnants of truffle butter off of the butter knife so, I guess it is time to get started. First on the agenda, stuffing. My favorite. I prep and put together many of my side dishes the day before but I always save the stuffing for Thanksgiving morning. Just one more tradition on a day of many.
I love the smells that fill the kitchen as I make the stuffing, smells from my childhood. Sausage sputtering away in a hot pan and onions and celery sauteing in a sinful amount of butter. I remember waking up to those smells in the morning as a kid and I want my kids to remember it too.
It isn’t even baked yet and it is irresistible. Just a little nibble for quality control. Ahhh, be still my heart. If you’d like to try it, you can find the recipe here, Sausage and Herb Stuffing.
Next, prepping the turkey and starting the stock.
A simmer pot of stock is a must for making gravy and warming up the turkey after it has been sliced and arranged on a serving platter. I throw the turkey neck and giblets into a pot with water, the celery ends, a few small onions and a few sprigs of fresh herbs (sage, thyme and rosemary). When I am ready to use it, I strain it and keep the broth warm on the stove top.
The turkey, the star of the show. I am a briner. Not everyone is. I say whatever works for you but I love how moist and flavorful my turkey comes out after 24 hours of bathing in a salty brine. There are a lot of brining recipes out there. I just buy a package of brining mix from World Market or Williams Sonoma and brine my turkey in a large stock pot in my extra fridge. You can put your turkey in a bringing bag and then brine in an iced cooler if you don’t have the fridge space. Works like a charm.
She isn’t much to look at yet, but she will be … or he, I’m not really sure, I didn’t check.
You can make yourself crazy reading all of the different ways to cook a turkey. Here’s what works for me; brining for 24 hours followed by a good rinse and pat dry, then a rub down with 2 sticks of butter combined with chopped fresh rosemary, thyme and sage (I gently lift the skin and rub it directly on the breast meat as well) and a generous sprinkle of salt and pepper. I tuck the wings under and fill the cavity with a quartered lemon, a quartered onion, and a few sprigs of thyme, rosemary and sage. I put a cup of stock, a cup of white wine and two chopped onions in the bottom of the roasting pan, insert a probe thermometer into the meaty part of the thigh and roast at 325 degrees until the thermometer reads 165 degrees (approximately 3 hours for a 14-16 pound turkey). I do cover the breast with foil if it is getting too brown and I baste 3 or 4 times, or once an hour-ish, during the cooking process. When the turkey comes out of the oven, I tent it with foil and let it rest while my side dishes bake and I make gravy from the pan drippings.
Now for setting the table(s). I hate to iron. I love to iron my table linens. My only explanation is that ironing table linens is easy, even relaxing, and I find it enjoyable because it has to do with food and eating. And I love anything that has to do with food and eating.
Last year, we had so many people for dinner that we had to bring our giant picnic table in from the back yard; which actually worked out great. Benches hold a lot of bottoms!
This year, with fewer people, I could get a little more creative and decided to go tan and white with my dishes and linens. I love white dishes but enjoy using a different color salad plate to add some interest. An added bonus is that you can have variety without taking up the storage space that having multiple sets of dishes would. I am always on the lookout for beautiful and interesting salad plates.
A tradition I started a long time ago is to put an ornament at everyone’s place. For me, Thanksgiving marks the beginning of the Christmas season and I want my guests to leave with something for their tree and a remembrance of the day.
This year I found these adorable wooden woven hearts (at Target – where I find so, so many things) which came in white and a beachy whitewashed wood. Lovely.
Someday, my dream of having a 20 foot (or so) long dining room table will come true but for now, I serve all of the food buffet style, because there is just too much of it to put on the table. I do, however, put the salad and a bread basket and butter plate, cranberry sauce, cheese for the salad (this year it was a delicious applewood smoked bleu cheese) and a gravy boat at each end of the table (the gravy doesn’t go on until just before we eat – but I’m sure you already knew that).
For the kid’s table, I found an adorable paper table-cloth (at Target – are you sensing a theme here) with coloring activities, word searches, tic-tac-toe, etc. so the kids had something fun to do while getting settled for dinner.
My daughter is a leftie.
Each of the kids got an ornament too. This year, sweet fabric animals for the girls and colorful dinosaurs for the boys (Target).
The tables are ready.
The Macy’s Thanksgiving Day Parade is on – gives a whole new meaning to the phrase “parade rest”, doesn’t it?
Our guests have arrived and the kid’s table is a hit.
The turkey is done (I told you she’d be pretty) …
It looks like the only thing left is to sit down together, say grace and enjoy the good food and great company the Lord has blessed us with.
My Lord and Savior who continues to work in me, pushing me further than I could ever go without Him. A kind and gentle husband who loves me. My children who are such a gift. Family. Friends who have become family. Health and healing. Treasured and beautiful traditions. The home that God has given us, which is so perfectly suited for welcoming company. The sweet faces that are gathered around our table; happy and healthy and loved.
Does anyone have room for dessert?
I’ll give you one guess where I found these adorable cupcakes. You got it, Target – you are paying attention! The beautifully frosted sugar cookies came from A.J.’s – a lovely specialty grocery store that we have here in Arizona.
And the pumpkin pies came from a wonderful little Pie Shop just down the street called Piefection. I can bake. I love to bake. I am not super woman. And, as Ina Garten (who I am also very thankful for) says, “no one has more fun if you make dessert yourself.” Yes, I know that you can buy gargantuan pumpkin pies at Costco for about $5.00 and I have done that. These pies cost a little more than that and are worth it for two reasons. First, they are handmade with the best ingredients and are delicious and second, I will always support a gal who is brave enough to do what she loves and start her own pie shop. If you are in the area and want a fabulous piece of pie, here is where you can find one:
Piefection, 6731 E. Brown Rd., Suite #104, Mesa AZ, 480-218-PIES(7437), http://www.piefectionaz.com
Did someone say dessert? What timing. We’re just glad Uncle Mark made it and that Thanksgiving dinner re-heats well. The life of an airline pilot, you work a lot of holidays.
Another wonderful Thanksgiving and so much to be thankful for.
This year, I am also thankful for the people who inspired me to write and to start my own blog. I absolutely love writing it and am so thankful to those who have taken the time to read it, like and comment on my posts and support me. I appreciate you so much. I hope you had a wonderful Thanksgiving in the company of those who mean the most to you.
Oh, I almost forgot, I am also thankful for truffle butter; very, very thankful.