My grandma on my dad’s side was known for a couple Christmas cookies, and this was one of them — “wreath cookies,” as we called them. It’s one of my dad’s favorites, so we made it in our house growing up, too. I vividly remember eating the soft, pale green sweets out of an old cookie tin my grandma always seemed to have on hand this time of year.
I bought two turkeys this year. Total cost? $12.35.
With whole turkeys at 49 cents per pound a week before Thanksgiving, it seemed wrong to not stock up on the meat. I nestled that second turkey in the freezer when I got home, and just took it out a few days ago.
Naturally, lots of recipes with turkey meat followed. If you have leftover turkey meat that you are just now thinking about using, these recipes may come in handy. Or use chicken — even rotisserie chicken — in any of these dishes instead.
It shouldn’t surprise you that I prefer to make cranberry sauce from scratch each Thanksgiving.
Normally, cranberries + sugar + some citrus in a saucepan does the trick, but this year I came across another way to cook the bright red berries, and I’m hooked. This first recipe calls for roasting them in the oven until they are nice and jammy, then topping them with a crunchy almond topping, which adds some good texture.
And if you’re not a huge fan of cranberry sauce, this second recipe is a good compromise: Use a cranberry relish to top other items, like this roasted acorn squash.
It is gray, gloopy and so seductive we only serve it once a year.
Its ingredients could withstand a nuclear blast.
And it has endured, when other dishes made up entirely of canned products have fallen away.
It is, of course, the green bean casserole.
I wrote about the casserole this year, my thoughts turning to the dish after its creator Dorcas B. Reilly died in October at 92, six decades after she created the dish for Campbell Soup Company’s test kitchen.
I feel like all I’ve been writing about recently are carbs, which sounds about right, because it’s mid-November a.k.a. High Time for Gluttony.
We rarely had bread products on the Thanksgiving table growing up (too much food!), but now that I host Thanksgiving dinner, I typically try to cram one in.
My thoughts turned to biscuits this year, and also sage, a wonderfully fragrant herb we tend to think about only around the holidays. It does evoke wintery vibes, but it can be versatile in dishes from poultry to pasta.