Among the consistent gatherings that remain on the Roediger House calendar is a Thanksgiving-style feast during the December break. Often on a smaller scale than the Fall holiday occasion, it’s a chance to partake of these cherished foodstuffs with the crew whose own family obligations render them unavailable for the customary Thanksgiving meal.
This occurred last Sunday evening, with seven of us in the more casual setting around the kitchen table (instead of in the dining room), with a marvelous (and huge!) roasted turkey breast as the main feature.
Of course, that also calls for stuffing:
...and some imperfect but delicious turkey gravy:
We all really love our take on green bean casserole, a bettered version than that promulgated by the Campbell’s Soup Kitchens nearly three-quarters of a century ago:
And while some wait till after they’ve eaten the rest of the meal before going back to the sweet potato casserole (too sweet and dessert-like for a few!), I’m always happy to have it right alongside and even mixed in a bit with all my other plated treats.
It ain’t fancy, nor is it picturesque, but it’s always a pleasure and a gathering I treasure. There’s a lot to be said about the gifts of connection when the family is a chosen one.
"Oven-Roasted Turkey Breast," Betty Crocker: Holiday Entrées, Sides, Brunches, & More, November 2001, p. 22-23.
"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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