Thanksgiving Will Soon Be Here—What Are We Going to Eat?

In just a few days—okay, eleven—here in the States we will celebrate our annual food and football orgy called Thanksgiving. I’m sure you know the history, or at least the history we were all taught about the origins of the feast. And I’ll readily admit, my family is no different than others. Our menu on this big day is the longest of any we ever do, except perhaps New Years Eve, but that’s a different blog.

As my mother, sister and I began listing the foods we wanted to prepare, it started simply enough: turkey, ham, sage dressing (my great-grandmother’s recipe), gravy, cranberry sauce, green beans. Ah, but how do we want the green beans? The way I usually do them, with bacon and chicken broth? Or in a casserole with creamed soup and French fried onions on top? We still haven’t settled that one. Then, there are the pies…

My point is this annual feast with family and friends must include our favorites. For me, it’s scalloped corn or corn casserole, and cranberry sauce. I use Alex Guarnascelli’s RECIPE.

When we were in graduate school, my husband and I usually stayed in town for Thanksgiving, rather than traveling the twelve hours home and twelve hours back. We issued invitations to our fellow music students who were also staying, and when they asked “what can I bring” I said ‘anything it wouldn’t be Thanksgiving without.’

What’s you’re it-absolutely-cannot-be-Thanksgiving-without recipe?

Have a happy and blessed Thanksgiving!