“It does not do to dwell on dreams and forget to live.” -Dumbledore
∇ Roasted turkey using this method
∇ The best make-ahead creamy mashed potatoes (I once made gallons of this for a wedding rehearsal dinner and they were a hit!)
∇ Roasted butternut squash, pureed with a little maple syrup, a dash of salt, and some butter (I used cultured vegan butter to make it dairy-free)
∇ No-knead dinner rolls (dough can be made ahead!)
∇ Broccoli salad (so many delicious versions of this)
∇ Corn Pie (an old family favorite, see recipe below)
New to me recipes this year:
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I am in a festive baking mood! How about you? Cooking from scratch or enjoying a restaurant or catered meal this year?
This year we are traveling (just an hour and a half) to spend Thanksgiving with Tom’s family at the Eldredge Farm, only instead of being there for just the day as we have the past couple years, we’re leaving mid-week and staying through the weekend, which means I have more food prep and planning ahead to consider.
We’ll stay at our home at the family farm, while the current occupants (dear family) are traveling, so that means I will have a kitchen to use and space to be messy and also perhaps lazy (Friday morning and pumpkin pie, I’m looking at you).
The actual Thanksgiving day meal is held in my mother-in-law’s home, and each family brings their favorite contributions to the big feast on Thursday. We have the main meal around 1pm and then all the desserts are saved for dessert dinner in the evening. This is the Way of the Eldredge’s, a long tradition dating back decades. I wear comfortable clothing.
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