What a fantastic Christmas it has been. Although Winston-Salem has been in quite a cold snap, there was plenty of warmth within the Roediger House this season (even though I didn't get around to decorating). When it came time for friends to gather for our annual Christmas feast, this past Tuesday evening, the food was almost as good as the company.
Most of the usual dishes were on the buffet bar although I sampled a new recipe for preparing a whole turkey with the most delicious gravy to go with it.
The beef tenderloin in wine sauce cooked up tender and tasty.
The rest of the fixins were reasonably well-received, too:
|Sweet Potato Casserole|
|Green Bean Casserole|
|Apple & Bacon Stuffing / Onion-Mushroom Wine Sauce|
I suppose I always mention that we love this meal so much that we have to have it multiple times a year: Thanksgiving, Christmas, and the Memorial Day "Thanksgiving on the Half-Year." But when you get a plate like this, what's not to like?
"Turkey and Gravy for a Crowd," by Alli Berkey. In Cook's Country, October/November 2017, p. 6-7.
"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 fellow UNC alum David Venable and QVC's In the Kitchen with David. Found online.