Greetings from the new Mrs.! The wedding was such a wonderful blur of happiness, fun and love. Luke and I had such an amazing time celebrating with our friends and family. We then quickly jetted off to the Dominican Republic to experience our first all inclusive resort. The food was not the best part, but the resort was lovely and we had a blast!
Coming back to the states immediately thrust me into the holiday spirit. I absolutely LOVE Thanksgiving (a holiday celebrating food? Yes please!!) I'm thrilled to get to celebrate TWICE this year - once with the Robisons and again with the Lehfelds. My sister and I host Thanksgiving at her house and start planning several weeks in advance, complete with a multi-page itinerary to keep us on track. These are our usual suspects:
- Brined and roasted turkey (this year we're letting my brother in law fry it!)
- Truffled Pommes Anna (We ALWAYS Make mashed potatoes, so this is pretty daring for the Lehfelds. But with such a high recommendation from Cooking Inside the Lines, we're going for it!)
- Homemade green bean casserole with a fontina cream sauce
- Cornbread stuffing with prosciutto (This is a DELIGHTFUL recipe from Eddie V's that we've slightly adapted. It's not online that I'm aware of, so I posted it below)
- Sweet Potatoe Casserole (this is, surprisingly, a new one for us. My sister is making, and I'll be sure to share her recipe!)
- Honey baked ham (I know Thanksgiving should be all about the turkey, but we just LOVE ham (and especially the leftovers!) )
- Pumpkin pie courtesy of my mom :)
- Plenty of wine
For the Robisons, I'm bringing in some Brussels sprouts. Like my family, they're a little skeptical, but little do they know that when you cook them in rendered bacon fat, they're IRRESISTABLE. Coupled with that I'll be making my to-die-for apple crumble pie and creamy pumpkin pie.
What are your Thanksgiving traditions? Do you stick strictly to the rulebook or adventure out every year?
Cornbread and Prosciutto StuffingSlightly adapted from a recipe provided by Eddie V’s
3 ribs of celery, finely chopped
1 medium white onion, finely chopped
4 sprigs of fresh sage, chopped
1/3 lb. prosciutto
3 boxes Jiffy cornbread, prepared
1 tablespoon of extra virgin olive oil
2 tablespoons of whole salted butter
1 pint of chicken stock, plus extra as needed
2 teaspoons of poultry seasoning
Salt and pepper to taste
Preheat oven to 375 degrees.
Combine oil and butter in a large sauté pan over medium heat. Add celery, onions, poultry seasonings, salt and pepper and saute until tender. Next add prosciutto and herbs, stir to combine.
Crumble cornbread into mixture leaving sizable chunks, then gently combine. 6. Gently fold to combine. Add enough chicken stock to moisten, and allow to heat through.
Cook in oven for 10 minutes, then enjoy!
My sister and I hosting our first Thanksgiving together in 2009!