I’m back but you may see more humor, sarcasm and random topics above and beyond food. Understand, food is one of my passions, but so is laughter. When I saw this post on Facebook, it brought a smile to my face. While I don’t cook with a glass(es) of wine, typically, the humor of it all just got to me.
Credit: Paleo Cupboard/Facebook
Don’t stress out about the holidays and cooking. It’s truly a time to be grateful for every precious moment we have on this earth. Look for the humor and blessings in every moment.
Turkey and Dressing baking the morning of Thanksgiving is such a sensory experience, bringing back fond memories of Thanksgivings past while creating new memories.
This photo of my Uncle George carving our Thanksgiving turkey in the 1960s while my Dad and Aunt Wilma watched (or snitched pieces of turkey) transported me back to the Smaha farmhouse and large family gatherings.
Traditionally, my family made the dressing from only white bread. When I married, Karl introduced me to cornbread dressing and I’ve become a big fan. The texture and flavor of the cornbread are a great addition.
ROAST TURKEY AND DRESSING
1 bag dried bread cubes 1 pan cornbread, crumbled
Chicken or turkey broth
1 egg, beaten
Sprinkle of sage & poultry seasoning
salt & pepper
Put bread cubes and crumbled cornbread in large bowl and saturate with broth.
Add onion, egg, salt & pepper, sage & poultry seasoning. Season to taste. Add chopped celery leaves.
Make sure stuffing is moist!
Stuff mixture in and around the turkey or chicken.
Cover with aluminum foil tent until last 2-3 hours of roasting. (Note for stuffing as a side dish, cook a minimum of 1-1.5 hours at 350 degrees.)
Cranberry relish is Thanksgiving tradition. My Mother always served fresh cranberry relish and I have continue the tradition. The relish is tart and crisp, a nice contrast to the savory turkey, gravy, and dressing. If you prefer a sweeter relish, add more sugar to taste.
As I prepare the relish, I wondered how my Mother chopped the ingredients without our Food Processors and the I remembered…she used the cast iron food grinder…which I still have. It worked beautifully AND helped build those arm muscles. If only I had a place to attach the grinder so I could use it!
This Thanksgiving, as always, be thankful for our families, our health, our friends and that we have the joy of sharing Thanksgiving with loved ones!
FRESH CRANBERRY RELISH
1 bag fresh cranberries
1 red apple
1/2 to 1 cup sugar (to taste)
A day or two before serving, rinse the cranberries. Remove any soft or blemished cranberries.
Wash and core red apple and chop into large chunks.
Wash and halve and orange. Remove white membranes and slice off top and bottom peel of orange. Chop into large chunks.
Place cranberries, apple, orange and sugar in food processor and chop until coarsely ground. Chill for a day or more and serve.
My Mother grew up in the depression and had a knack for making the most out of everything. Every year, she would make a large pot of Turkey Vegetable Soup after the big day. The aroma of the soup allowed us to relive Thanksgiving Day all over again. I love to add caraway seed (if you are Czech…it’s a true passion). Yum!
TURKEY VEGETABLE SOUP
1 Turkey Carcass (leftover from holiday meal)
Diced Red or Green Peppers
Bits of leftover dressing
(Whatever you feel like throwing in the pot!)
Pinch of oregano, parley, thyme, dill, caraway seed
Salt & pepper to taste
Remove carcass/meat/skin from broth. Strain broth. Return bits of turkey to the broth. Chill overnight.
Skim fat from broth. Bring broth to slight boil.
Add vegetables, herbs, and seasoning. Simmer until vegetables are tender.
The soup freezes so well and provides you with a taste of Thanksgiving long into the winter.
Do you have a favorite turkey soup that is tradition in your family?