My most favorite holiday is Thanksgiving. It's food, and it's friends, and both of those in combination are absolutely central to Roediger House life. The guest list this year was quite a bit different from recent tradition, given that our lives evolve and change with the onward march of the years. It was delightful to have neighbors Deborah, Alaina, Bethany, and Brian, and to also be joined by Deborah's daughter and son-in-law and also by Bethany's sister.
My pictures from that night are all during preparation and cooking, because once it was ready we all went straight into dinner mode and my camera was left behind in the kitchen. Above you'll see roasted herbed turkey breast right after it came out of the oven, and below is a shot of the roasted beef tenderloin.
I went down the line and grabbed shots of the buffet set-up:
A few years ago, I came across David Venable's recipe for stuffing, which is made with Granny Smith apples:
...and cooked diced thick-cut applewood-smoked bacon:
...and woven altogether in a glorious mash that also includes diced onion, herbs, seasonings, chicken stock, butter, and heavy cream. The full plate that I sat down to that evening is shown below:
Clockwise, from top: apple and bacon stuffing, layered green bean casserole, slow-cooker sweet potatoes, creamy horseradish sauce, roasted beef tenderloin with onion and mushroom wine sauce, turkey breast with gravy. Center: Southern creamed corn.
"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.
"Southern Creamed Corn," by Patrick and Gina Neely of the Food Network.
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