The Feast…This year I’m starting a file, so please share your favorite recipe.
I love Thanksgiving.
It’s my favorite holiday with childhood memories of watching the mythical Macy’s Thanksgiving Day Parade. (It was mythical to a girl sitting in Florida with air temperature around 85.) The turkey going round and round on the rotisserie. That’s how Mom cooked our bird. When I think of Thanksgiving morning, the predominant memory is the sound of that rotisserie motor and wonderful smell of the roasting bird.
But in a confessional column this week, I admitted never having been founder of the feast. There was one year when John and I first married when I remember roasting a turkey breast, mixing together some Stove Top and opening a can of cranberries. Very cute. Very newlywed.
When you arrive in your mid-40s and are still reaching for the Stove Top ~ not so flattering. Don’t get me wrong, I love Stove-Top and have the most wonderful meatloaf recipe using a box. (I’ll share that another time). But Thanksgiving does beg for a little more love and effort.
More love and effort than I have to bear.
No. One of these years I’m going to do it. One of these years, I’m going to not to run the Atlanta Thanksgiving Half Marathon and stay home, set my very own dinner table and present a feast for those I love most in the world.
I need your help. Leave me with your favorite dish and recipe. I shall start a file with FEAST written in black Sharpie across the top and will be so ready for that glorious day.
I’ll share my corn casserole recipe that I bring every year. My husband is not very adventurous with food. I think my mother-in-law asks me to bring it every year so her son (my hubby) will have something to eat. Turkey, corn casserole and rolls. That’s what my Johnny eats for Thanksgiving.
So here it is….And be sure to leave a comment on blog by Monday 11/26 to be put in the drawing for a side of Ye Olde Colonial’s very yummy cornbread dressing.
For those of you living under a rock and don’t have this tried and true favorite in your file; my corn casserole. Okay, looking at the recipe it’s titled…
Corn Pudding. I like that. It sounds so holiday.
- 2 cans corn (one whole, one cream)
- 8 oz. sour cream
- 1 stick butter
- 1 box Jiffy cornbread mix
- 2 eggs
- Mix all and bake at 375 degrees, 30 to 45 minutes until brown.
Here’s to a wonderful feast for all.
This is wonderful! I absolutely love the “newlywed Thanksgiving dinner” and John’s choice of food for his Thanksgiving meal!! Im still doing that “single life” thing where I dont cook much so I really dont have any recipes to share (I read the back of the box). But I would love to see the StoveTop meatloaf recipe!
The meatloaf is easy and very good. Our teenager eats half the loaf on nights I fix this.
2 eggs
1/2 cup water
one package stuffing mix
2 pounds ground beef
Ketchup
In large bowl, beat eggs and water. Add stuffing mix and seasoning packet. Mix well. Add the beef, mix it all up. Press into ungreased loaf pan. Top with ketchup. Bake uncovered at 350 for 1-1/4 to 1-1/2 hours. Meat thermometer should read 160. I leave off the ketchup…John wouldn’t touch with a 10-foot pole if ketchup on it.
Here’s a favorite holiday receipt that has been handed down for generations, it’s always a crowd pleaser. Especially good for the nervous new bride or the aspiring young cook.
Uncle Wiggle Tooths’ Thanksgiving Turkey Soup
-turkey bones
-water
-salt
-boil, then serve in bowls.
Enjoy!
Thanks so much. It’s perfect for me. But am confused. How do you get the bones out of the turkey?
Thanksgiving is not complete with out DRESSING – not stuffing, not Stove Top, but good-ole-fashion southern cornbread dressing…it’s the ONLY thing I want. I go to my sister’s and eat her version, then come home and make it again 🙂
-1 large skillet of cornbread (no sugar in this…if you can’t make it from scratch, use the Martha White Cotton Pickin’ Cornbread mix – make two) broken into small pieces
-1 sleeve of saltine crackers, crushed coarsely
-1 whole chicken, boiled and boned (save the broth – it’s better than anything in a can or box)
-1 cup each of chopped celery and onion, sauteed in 1/2 stick of butter until clear (yes, butter – it’s Thanksgiving)
-4 boiled eggs chopped
-1-2 cups of chicken broth and 1 can cream of chicken with herbs soup
-1Tbsp of poultry seasoning…
All of this is placed in a large bowl and mixed with your hands (that’s a holiday tradition). There should be enough chicken broth so that the dressing is wet, but not overflowing.
Put in an aluminum pan (we usually use two – leftovers occasionally happen) and heat in a 350 degree oven for about 30-35 minutes until heated through.
Serve with gravy, or even better, just by itself! Other sides are squash casserole, turnip or mustard greens, mac and cheese, green beans and cranberry sauce. I think there’s alwasy a turkey, too – but I never get to that 🙂
Happy Thanksgiving to you and yours!!!
Okay, what time do we have to be in Macon? Seems like I am always wanting to have my size 10s (only in running shoes, a demure size 9.5 street) under your dining room table. There are five of us in my immediate family….
Hi Jamie, My husband and I grew up in Madison and his family still owns a large farm there which they rent out. My dad, Woodrow Neal, was once the principal of Madison Elementary School. We continue to get The Morgan County Citizen, although usually very late due to mail delivery. I received the Nov. 19th issue today, Tuesday, Nov.24. Wish I knew about the drawing in time to be entered. Above is my recipe blog of 40 years of my best recipes. Please go there and find lots of easy recipes all of which are sacred to me. I really enjoyed your recent column about the garden spider.
So sorry you missed the drawing. Deborah Mantella won the coveted side of cornbread dressing from Ye Olde Colonial. I plan to leave a post about that tomorrow. I will include a link to your blog and recipes in the post ….a treasure trove of yummys! What a treat for all.
Thanks for commenting about the dear spider. I need to do a follow-up post regarding. There is a “rest of the story” to her story. jamie