Well, it’s the day before Thanksgiving, which I’m pretty sure is the biggest eating holiday of the year. Since that’s the case, preparation is definitely in order.
Unfortunately, we’re not going home (to Phoenix or Northern California) this year so it will just be me and the hubs. Just because it’s only us two does not mean there will be any less food. I’m kind of looking forward to this ridiculous amount of food because it means leftovers for days (hopefully).
Today I’m making a few dishes that can be refrigerated for a bit: cranberry sauce, pumpkin pie, and frog eye salad.
My husband is obsessed with frog eye salad. I never had it growing up so it’s new to me. Thanksgiving and Christmas are just not the same for him without it.
Maybe you grew up eating it or have seen it in grocery store deli department. It’s something I wouldn’t normally be drawn to but it’s actually pretty darn good. It’s definitely a texture thing: If you don’t like marshmallows, cold pasta, or stringy coconut, you may not love this. But really it’s made with all ingredients I love: coconut, marshmallows, mandarin oranges, pasta, cool whip, pineapple, etc. Trust me, it grows on you!
Cranberry sauce is one of my favorite things on the Thanksgiving table. I don’t care if it’s homemade or straight out of the can, I love it! Today, I’m making homemade for the first time.
I’m using a super simple recipe: just cranberries, sugar, and orange juice. Hopefully I can’t screw this one up!
(source and recipe)
Finally, pumpkin pie. I pretty much like any dessert that’s served to me, but I think pumpkin pie is my favorite. Pecan pie is definitely good, but it’s almost too sweet (if that’s possible?). Pumpkin just screams fall and Thanksgiving to me so we’re going with pumpkin!
(source and recipe)
I’m using a recipe out of Cooking Light’s November issue. The actual pie will be homemade but I already bought a refrigerated crust. I don’t think I’m quite ready to make my own pie crust yet.
So, basically all the sweet recipes are being done today (unless you count sweet potato casserole as sweet..which it obviously is). Tomorrow is sweet potato casserole (love!), green beans (take it or leave it), turkey (again..take it or leave it), gravy (gotta have it if you have a turkey), and maybe some cornbread (I’ll take it).
I’m not making stuffing because I don’t really like it that much. I usually eat a couple bites then pass it along. So maybe cornbread will be our replacement for stuffing. I’m also not making a green bean casserole, I’m just making simple green beans. I’m not really in love with green bean casserole…I don’t know, too creamy? Too mushroomy?
Basically, I’d be happy with a Thanksgiving consisting of cranberry sauce, pumpkin pie, and cornbread. So much to be thankful for in that meal. But I suppose I’ll eat some green beans and turkey too.
Speaking of turkey, how intimidating is cooking a turkey? I’ve cooked a small one before and of course, left the giblets in (where do they stuff those things?). This time I’ll give the turkey a more thorough inspection before poppin’ him in the oven. I think I’m going to try Heather’s recipe for the ultimate turkey although I’m scared to try separating the skin from the breast meat. We’ll see what happens. Maybe I’ll just soak the bird in butter and hope that makes it taste good. Works for Paula Deen!
What’s your favorite holiday dish? Are you cooking this year?