Thanksgiving remains my favorite of all the holidays precisely because it is all about food and fellowship with folks who enrich our lives. Sometimes that's our blood relations, but the Roediger House enjoys its own kind of family. Most years, that's meant a table full of a wonderful mix of people when all the many Thanksgiving dishes are offered up. This year was remarkably different and yet every bit as delightful: it was just four of us around the table.
And feast we did! The only regular feast menu item to make an appearance was layered green bean casserole. I tried new recipes for roasting a whole turkey and for a different take on stuffing. I brought in the Neely's terrific Southern creamed corn and pulled out a recipe for sweet potato casserole that I might only have made once before (at least since I began blogging about my kitchen exploits in 2010). It all seemed to turn out pretty great!
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| Roast Turkey |
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| Sage Stuffing |
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| Sweet Potato Casserole |
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| Southern Creamed Corn |
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| Layered Green Bean Casserole |
"Make-Ahead Roast Turkey," by Ina Garten, The Barefoot Contessa.
"Classic Sage Dressing," by Faith Durand for The Kitchn. Posted by The Splendid Table.
"Sweet Potato Soufflé," by Eudell F. Smith of Clayton, NC. Published in Foundation Family Favorites. Cary, NC: North Carolina Baptist Foundation (1993), p. 205.
"Layered Green Bean Casserole," from my sister Allison in Rossville, Indiana.
"Southern Creamed Corn," by Patrick and Gina Neely of the Food Network.
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