A Messy Kitchen Thanksgiving – We’re Sophomores Now!
We learned a few things hosting our first Thanksgiving dinner last year. The Wednesday before Thanksgiving last year, I found myself sitting at Shake Shack at 9:00 pm eating a pumpkin concrete after a three hour happy hour while trying to find a liquor store open to buy bourbon for the brine, and Courtney had yet to assemble the smoker or find a recipe for the bird. This year at that time, I’d already made sweet potato casserole, spiced wine cranberry sauce, sticky toffee pudding, giblet broth for the gravy AND squeezed in time to go to both spin class and boot camp and get a manicure. Courtney had the turkey brining, the rub prepared and an extra tank of propane on hand. I’d say we’ve come along way. Although, things worked out last year, so it kind of seems like maybe this year I was just out a three hour happy hour, a pumpkin concrete and the thrill of the scramble. Regardless, this year we were prepared, so much so that I even had time to make decorations!
We were feeling very festive indeed. The turkey came out on time, and fully cooked!
And here’s a look at the menu. Or as much of it as would fit on the chalk board at least!
Although the gravy, coconut ginger sweet potatoes, sausage and sage stuffing and sticky toffee pudding were repeats from last year, we also had a few new additions to the spread. First, I made a bacon cheddar corn spoon bread, in anticipation of Grandpa Matt’s arrival. Unfortunately he wasn’t able to make it, but let me tell you, that spoon bread didn’t go to waste. Next, I made maple glazed Brussels sprouts inspired by this recipe, but I baked them and used turkey bacon instead of pancetta (you’re welcome mom!) The cranberry sauce was new, a spiced red wine variety. And the sangria this year was inspired by this recipe, except I added butterscotch schnapps as well. Perhaps next year I will change things up more, but I always like to keep some old favorites around for the sake of tradition.
Speaking of tradition, I thought that it was especially fun that some of our friends were kind enough to share their own family traditions with us this year. Phil made us a beautiful antipasto spread to munch on while the turkey cooked.
Vickie brought us spaghetti and meatballs, a Thanksgiving tradition in the Battista household. And Rose and James brought us Scotch eggs, a London specialty.
Most importantly, we were lucky enough to once again have a table surrounded by dear family and friends.
The laughter was even more plentiful than the food.
