With the holidays just around the corner, it makes me think about traditions. Thanksgiving hasn't always been the most traditional of our family holidays, Christmas wins (no contest). When growing up however, I remember my Mom and Dad's house filled with aunts, uncles, cousins, grandparents and great-grandparents. There were times when 50 or more people came for Thanksgiving dinner. After my sisters and I were out of college and out on our own, Mom and Dad would travel to see us for Thanksgiving. Since moving to Pendleton, Mom, Dad and Deanna have come for a couple of the years. I've gone home for a couple. I've been to Renee's house for Thanksgiving and Ronda's too. I've even spent the day home, quietly tucked in my house with a couple good movies, my Buddy dog and leftover pizza. The worst Thanksgiving was one spent on my sofa, too sick to care about going anywhere, seeing anyone or eating anything!
I like making the traditional turkey, mashed potatoes, dressing, gravy and all the extras. It's just as fun to make the old recipes as it is to find some new ones to mix in. I even plan the table setting and usually make place card holders. While I don't really consider these my Thanksgiving traditions, they are probably the closest to tradition that I have for this holiday. What are your Thanksgiving traditions? Where will you be spending your holiday?
Whatever they may be, I hope you are planning to enjoy your Thanksgiving with family, friends or both.
Here are a couple of recipes that I'm planning to try this year...
Artichoke Parmesan Sourdough Stuffing (found in Sunset Magazine)
Serves 12 (makes 10 cups) Time: 1 1/2 hrs.
1 lb. mushrooms, rinsed, ends trimmed, & sliced
1 tbsp. butter
2 onions (3/4 lb. total), chopped
1 cup chopped celery
2 tbsp. minced garlic
About 2 cups reduced-sodium chicken broth
1 loaf (1 lb.) sourdough bread, cut into ½-in. cubes
2 jars (6 oz. each) marinated artichoke hearts, drained &chopped
1 cup freshly grated Parmesan cheese
1 ½ tsp. poultry seasoning
1 ½ tbsp. minced fresh rosemary leaves or ¾ tsp. crumbled dried rosemary
Salt & freshly ground black pepper
1 large egg
1. In a 12” frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 min. pour into a large bowl. Add a bit of broth to pan & stir to scrape up browned bits. Add to bowl.
2. Pour 2 cups broth into bowl & add bread, artichoke hearts, Parmesan, poultry seasoning, & rosemary, mix well. Add salt & pepper to taste. Make a well in stuffing. Add egg & beat with a fork to blend, mix egg with stuffing.
3. Preheat oven to 325° to 350° Spoon stuffing into a shallow 3-qt. (9x13) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, about 50 minutes.
Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, & chill. Allow about 1 hr. to bake.
Pioneer Woman’s Whiskey-Glazed Carrots
2 - 3 pounds carrots, peeled and cut into thick circles
1 stick (1/2 cup…1/4 lb) butter
1/2 cup Jack Daniels or other whiskey
3/4 to 1 cup brown sugar
1/2 to 1 teaspoon salt
freshly ground pepper
Melt 1 tablespoons butter in a large skillet over high heat. Add carrots in two batches, cooking for 60 to 90 seconds each batch. Remove from skillet. Pour in whiskey and allow to evaporate 30 seconds.Reduce heat to medium, and add remaining butter.When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes. Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.
I like making the traditional turkey, mashed potatoes, dressing, gravy and all the extras. It's just as fun to make the old recipes as it is to find some new ones to mix in. I even plan the table setting and usually make place card holders. While I don't really consider these my Thanksgiving traditions, they are probably the closest to tradition that I have for this holiday. What are your Thanksgiving traditions? Where will you be spending your holiday?
Whatever they may be, I hope you are planning to enjoy your Thanksgiving with family, friends or both.
Here are a couple of recipes that I'm planning to try this year...
Artichoke Parmesan Sourdough Stuffing (found in Sunset Magazine)
Serves 12 (makes 10 cups) Time: 1 1/2 hrs.
1 lb. mushrooms, rinsed, ends trimmed, & sliced
1 tbsp. butter
2 onions (3/4 lb. total), chopped
1 cup chopped celery
2 tbsp. minced garlic
About 2 cups reduced-sodium chicken broth
1 loaf (1 lb.) sourdough bread, cut into ½-in. cubes
2 jars (6 oz. each) marinated artichoke hearts, drained &chopped
1 cup freshly grated Parmesan cheese
1 ½ tsp. poultry seasoning
1 ½ tbsp. minced fresh rosemary leaves or ¾ tsp. crumbled dried rosemary
Salt & freshly ground black pepper
1 large egg
1. In a 12” frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 min. pour into a large bowl. Add a bit of broth to pan & stir to scrape up browned bits. Add to bowl.
2. Pour 2 cups broth into bowl & add bread, artichoke hearts, Parmesan, poultry seasoning, & rosemary, mix well. Add salt & pepper to taste. Make a well in stuffing. Add egg & beat with a fork to blend, mix egg with stuffing.
3. Preheat oven to 325° to 350° Spoon stuffing into a shallow 3-qt. (9x13) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, about 50 minutes.
Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, & chill. Allow about 1 hr. to bake.
Pioneer Woman’s Whiskey-Glazed Carrots
2 - 3 pounds carrots, peeled and cut into thick circles
1 stick (1/2 cup…1/4 lb) butter
1/2 cup Jack Daniels or other whiskey
3/4 to 1 cup brown sugar
1/2 to 1 teaspoon salt
freshly ground pepper
Melt 1 tablespoons butter in a large skillet over high heat. Add carrots in two batches, cooking for 60 to 90 seconds each batch. Remove from skillet. Pour in whiskey and allow to evaporate 30 seconds.Reduce heat to medium, and add remaining butter.When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes. Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.
