Blogs

Top Hearted Posts

Our First Thanksgiving At The Farm – Family, Food And Apple Centerpieces!

by on ‎11-18-2014 03:49 PM

I am so excited that we will be having our first Thanksgiving at the farm.  I will get to cook some of the meal in the outdoor pizza oven and 20 of our family members and friends will feast with us in our outdoor living space.  Like all of our holidays, Thanksgiving centers around simply being together.  Football, a more than bountiful buffet spread, and comfy seating for the post-feast nap or two are our Thanksgiving must-haves.   And to top it off this year we will be surrounded by my favorite room of all – the great outdoors!   


I am making apple and boxwood centerpieces for the tables.  I love the green of the boxwood branches against the red and gold of the apples.  I use any excuse to incorporate magnolia leaves – one of my favorites for its shape, color and sheen – so I surrounded the base of the centerpieces with them.  I also scooped out small apples and made votive candle holders (McIntosh and Lady Apples work wonderfully).  Always thinking of how many ways I can “recycle” the apples, I am planning a wonderful Sunday all to myself to make apple pies, caramel apples and/or homemade applesauce.  Making the centerpiece like this one is very easy to assemble and be creative with your materials – it doesn’t have to be just apples.  I like to add fresh components of my meal into my arrangements whether it be herbs, pears, squash… anything will look beautiful and somehow I think it makes the meal just tastes better!   



For the meal, Joe is on the turkey (or turkeys) from our neighbor down the road and my only concern is the feathers, but Joe has promised me all will be well.  I prepare the side dishes that are delicious, true comfort food.  I am known for my Turnip Soufflé.  I think turnips get a bad rap, but I promise they are wonderful in this recipe (see below and give it a try!)  Kids and adults alike absolutely love this and it’s shocking how good it is.  I make at least two or three types of stuffing; one with sausage, one with water chestnuts, raisins and mushrooms, and a simple no-frill batch.  Of course we also have mashed potatoes, gravy, rolls and an ample supply of pies and cakes that our families bring in.


I have to admit, I am not a fan of homemade cranberry sauce.  The truth is my entire family loves the canned cranberry sauce straight from the can.  It’s like mayonnaise for me – it’s got to be the real kind (that one that begins with an “H”) none of this fancy, fat free, olive oil stuff.  And speaking of mayonnaise, here is my heaven-in-a-sandwich Thanksgiving special.   Cheap white bread, slices of turkey, mayo, stuffing and a slice of cranberry relish…add a blanket and a warm dog and it truly is a King kind of heaven on earth.  I hope you will try one the recipes below and have a Happy Thanksgiving!


 


Turnip Soufflé:


3 cups mashed turnips (I peel and steam the turnips)


3 tablespoons butter


2 eggs


3 tablespoons flour


1 tablespoon brown sugar


1 teaspoon baking powder


Buttered bread crumbs


Preheat oven to 75F.  Place all of the ingredients in a food processor and salt and pepper to taste.  Combine in buttered casserole dish and top with bread crumbs.  Bake for 30 minutes at 375F.   This makes a side for 8 people – I usually triple the recipe for special occasions.


Stuffing with Water Chestnuts:


8 cups large bread crumbs


1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 stalks celery, chopped
1 medium onion, chopped
6 ounces mushrooms, quartered
8 ounces water chestnuts, chopped
1/4 cup chopped parsley
1 tablespoons dried sage 
½ tablespoon dried thyme 
salt and pepper to taste
8 ounces chicken broth


Preheat oven to 375F.  Sauté celery, onion and mushrooms in olive oil and butter.  In a large bowl combine bread crumbs and the sautéed vegetables.  Add all other ingredients and mix well. Bake in a large, buttered baking dish (covered) for 45 minutes.



-Barbara