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," a long-time Jones family favorite.
"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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