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Saturday, November 25, 2023

Meal No. 3489: Thanksgiving 2023

Thanksgiving: my favorite holiday, with its focus on food and friends and fellowship. At the Roediger House, it is very much a friendsgiving, a chance for whoever's available and interested to come and partake of a full afternoon and evening of hanging out, capped off by my best efforts to overwhelm us at dinnertime. For 2023, it was a nine-person confab, and the menu was slightly stripped down given that two among us were on the vegetarian train. A buttermilk-brined spatchcocked turkey was the centerpiece, but I still can't carve a turkey worth diddly. Exceptionally tasty layered green bean casserole and a dependable slow-cooker sweet potato casserole made their regular appearance. The stuffing recipe was an oldy but a goody, obtained 20 years ago from a woman in my hometown of Buies Creek, made with vegetable broth this time, and it was nearly gone by the end of supper. The turkey gravy was also on point, methinks. We had us a fine evening together, capped off with too much dessert, which will be the feature of tomorrow's blog post.


Buttermilk-Brined Spatchcocked Whole Turkey based on:

"Layered Green Bean Casserole," a Jones Family favorite.

Adapted from "Sweet Potato Casserole with Pecan Topping," from Southern Living Slow-Cooker Cookbook,  (Oxmoor House, 2006), p. 234-235.

"Mary Margaret's Dressing," from Mary Margaret McKnight of Buies Creek, NC. Recipe obtained November 2002.

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