Gravey and Rice

Tuesday, November 14, 2006


It was difficult for me to decide that I was actually going to DO Thanksgiving this year. Last year I felt like my British inlaws just didn't get it, and I pushed myself to hard and ended up messing up one dish (burned Sweet Potatoes) and not having time to complete 3 others. The kitchen was trashed, instead of a proper Thanksgiving, everyone just ate and then converged on my kitchen to wash up, and then left. Needless to say I was in tears, dissappointed and homesick.

But, I'm American and Thanksgiving is part of my identity- it would be, in a way, wrong to skip it, Besides I don't want my kids to lose this part of their heritage, the American part- and Thanksgiving is apart of that. So, I decided to stop feeling sorry for myself and suck it up to try again. The only thing missing this year will be the British inlaws.

My menu is this:

Butternut Squash Soup
Herbed Roast Turkey
Cornbread and Sausage Stuffing
Mom's Vegetable Medley
Roasted Glazed Parsnips and Carrots
Buttermilk Mashed Potatoes w/ Leeks and Chives
Crescent Rolls
Pumpkin Pie
Chocolate Pie

Last year I did Cauliflower soup as a starter which was delicious and well received, but this year I'd like something a bit more seasonal- so I'm trying the Butternut Squash Soup innstead...Fingers crossed!

Also this year I'm going to take it slowly, do things one at a time, and try to make a few dishes the day before and just add the finishing touches on the actual day. One struggle will be keeping the kitchen clean, I can clean as I go when I'm making small dishes or things I've made a hundred times before. But when preparing a big meal, I tend to use every dish in the house, and things stack up quick!

My Mom's Vegetable Medley

A Thanksgiving and Christmas staple in my house- I hated it growing up, it was only a few years ago that I sucked it up and tried it again, only to discover it was DELICIOUS. Just goes to show...

1 16oz. pkg. frozen Broccoli and Cauliflower (or fresh- whatever)
1 lg. onion chopped
4 tbsp butter or marg.
1 can cream of Chicken Soup
1 cup sour cream
1 1/2 cups croutons

1. Thaw veg and saute w/ onions in 3 tbsp. butter, about 3 minutes. Add soup and sour cream, mix well. Add 1 cup croutons, mix.

2. Pour into buttered 1 1/2 qt. casserole dish (or whatever you have thats big enough) Heat remaining croutons in 1 tbsp. butter, until coated and sprinkle over the casserole.

3. Bake at 350f (250c, gas 5) about 30 min. or until bubbly.

Have a Happy Thanksgiving everyone!


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