Meal No. 1838: Thanksgiving on the Half-Year 2017

We've got some traditions here at the Roediger House, and one of my absolute favorites is how we celebrate with friends with the traditional Thanksgiving meal. Beginning in 2010, we added a regular Memorial Day weekend version of it and called it "Thanksgiving on the Half-Year." The 2017 event happened this past Sunday night, with eleven delightful anticipatory bellies at the dining room table, along with fun conversation and laughter.

All the usual dishes were on the menu, but not all are pictured separately:

Beef Tenderloin

Layered Green Bean Casserole

Slow-Cooker Sweet Potato Casserole

Herb-Roasted Turkey Breast

The complete plate:

Clockwise, from bottom:
beef tenderloin, apple/bacon stuffing, turkey with gravy, sweet potato casserole, horseradish sauce,
green bean casserole [center]

And dessert to boot...blue ribbon carrot cake that was just delicious and a bit overwhelming:

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"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. From "In The Kitchen with David," on QVC.com.

"Blue Ribbon Carrot Cake (1981)," also known as "Best Carrot Cake (October, 1997)," from Southern Living. Compiled in the Southern Living 1981 Annual Recipes, Birmingham: Oxmoor Press. Also found online. The recipe I follow was recommended to and shared with me by John & Ebbie Linaburg of Woodstock, Virginia.