A tradition of the Roediger House these last few years has been to bring out the customary Thanksgiving meal about half-way between Thanksgivings. Memorial Day has proven to be that ideal midpoint and, this past Monday night, it was a feast for 13 to celebrate "Thanksgiving on the Half-Year."
With a crowd this size, I didn't want to disappoint, and I got a beef tenderloin that was too big for my dish. I found an 8-pound turkey breast (on sale, even!). I made sweet potato casserole and layered green bean casserole and apple and bacon stuffing and horseradish sauce and, by the conclusion of the meal, hardly any scraps and only a modicum of crumbs remained.
It was a great evening!
"Oven-Roasted Turkey Breast," Betty Crocker: Holiday Entrées, Sides, Brunches, & More, November 2001, p. 22-23.
"Beef Tenderloin in Wine Sauce" (p. 296) and "Spicy Horseradish Sauce" (p. 295), from The All-New Ultimate Southern Living Cookbook. Compiled and Edited by Julie Fisher Gunter. Oxmoor Press (2006).
"Layered Green Bean Casserole," from my sister Allison in Rossville, Indiana.
"Sweet Potato Casserole with Pecan Topping," from Southern Living Slow-Cooker Cookbook, (Oxmoor House, 2006), p. 234-235.
"Cornbread Stuffing with Apples and Bacon," from David Venable. Found online.
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