Our Thanksgiving gang is pretty traditional and likes all the old school recipes the way Grandma used to make them. Sometimes, less is more, and here, that rule definitely applies. The tried and true recipe I use for our Thanksgiving day turkey couldn't be any simpler. Cooked slowly with just unsalted butter, salt & pepper it is tender & juicy year after year. The stuffing/dressing recipe that we prefer is very basic as well, using lightly toasted, day old bread, it's neither dry nor soggy, and is so full of flavor it compliments the roasted poultry perfectly.
We're also fans of the Green Bean Casserole, who isn't, right?
One of my all time favorites is the Sweet Potato Casserole, just like my mom has made it for 50 years, topped with lots of golden browned marshmallows, and the extra goodness of canned pineapple.
Tom insists on a good, creamy, cheesy baked Macaroni & Cheese Casserole topped with buttery bread crumbs every year, and I like to serve a variety of cranberry sauces and savory corn as well.
No Thanksgiving could be complete without a selection of my Special Mashed Potatoes and gravy and some spectacular desserts.
My usual requests are Peach Pie, an Apple Crisp, and some Cheesecakes and someone always brings a Pumpkin PIe.
No wonder this is my favorite eating day of the year~!
I came across this awesome idea a few years ago in Taste Of Home magazine. I too can never have enough gravy, especially for leftovers, so I gave it a try and love it. I think you will too.
Make Ahead Thanksgiving Gravy (Taste Of Home)
2 turkey wings (1-1/2 to 2 pounds)
2 medium onions, quartered
2 cans (one 49 ounces, one 14-1/2 ounces) Chicken Broth, divided
2 medium carrots, cut into 2-inch pieces
2 celery ribs with leaves, cut into 2-inch pieces
4 fresh thyme sprigs
1/2 cup plus 2 tablespoons all-purpose flour
1 tablespoon butter
1/4 teaspoon pepper
Place turkey wings and onions in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 1-1/4 hours, turning once.
Transfer wings and onions to a Dutch oven. Add the large can of broth, carrots, celery and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes.
Strain; discard wings and vegetables. (Can be made ahead to this point and stored in the refrigerator for up to 2 days.) Skim fat from cooking liquid. Add enough remaining broth to measure 3-1/2 cups; set aside.
In a large saucepan, whisk flour and remaining broth until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter and pepper.
Makes: 4-1/4 cups.
