Relax. . . It's Only Thanksgiving
I have mixed feelings about the American tradition of Thanksgiving. Admittedly, most of my reservations are purely selfish. First, my birthday falls around the holiday and occasionally on the day itself. You can imagine the joy I felt sharing my 21st birthday with a giant bird, a wild and crazy two glasses of wine with dinner, then a trip to the movies with my little brother to watch the Adam Sandler holiday classic, 8 Crazy Nights.
Second, since I went away to the East Coast for college, I have only spent one Thanksgiving at my childhood home in California. Usually, I ingratiate myself to the families of my friends so that they welcome me into their homes for the big feast and so I don't end up spending the day eating ramen in a cold apartment by myself watching the It's a Wonderful Life marathon.
Third--and I hate to say it--I just really don't like most Thanksgiving food. I could do without cloying sweet potatoes, green beans topped with onions from a can, and hormone enhanced, gargantuan turkey breasts.
But all bitterness aside, I have to admit there are some redeeming qualities about the day. One, I love that it is a celebration of food and family and the joy that breeds when those two elements come together. Two, even though I live 3,000 miles away from my parents, I never really go without family on Thanksgiving. First there were my friends who were my extended family while we were in college. Then once my brother moved to the East Coast, we made a point of planning the holiday together. Sometimes it was dinner with friends; other times it would be a prix fixe menu out at a restaurant. Third, even with all the foods I don't like, I have developed a secret love for fresh stuffing (that means NOT out of a box), all green vegetable sides, and of course anything pumpkin. I have even found a way to make mashed potatoes fatty and flavorful enough that even I will eat them.
Something that has always astounded me, however, is the stress that often accompanies the planning and making of the dinner. Simple menus quickly turn into Byzantine outlines of recipes, grocery lists, and timing. Hosts struggle to integrate the various holiday traditions of all their guests in a way that will feasibly fit into the ovens and on the stove. I know from one particularly over-the-top pre-Thanksgiving party my roommates and I threw in college, trying to accommodate the likes of all of your thirty guests is a near impossibility.
Maybe it is from years of angst at having to share my birthday with a food I really don't like, but I have developed a healthy cynicism directed toward any holiday menu that looks to be overly complicated or generally over-the-top. Side dishes shouldn't take more than half an hour to prepare and they should be simple enough that you can work on several at a time.
As for your guests, if you are the host, they should accept what you are serving. It wouldn't be any different for any other party you might throw on any other day of the year. If Aunt Jane is upset you didn't do her caramel-honey sweet potato casserole with marshmallow and pecan topping (do you think that qualifies as a vegetable side?), too bad--she can be the hostess next year and then make it herself.
There are also a lot sides you make in advance. Take cranberry relish: forget that gelatinous glob that comes in a can. Instead, pulse together whole cranberries and a whole orange, a bit of orange juice and sugar to taste. Make that up to a week advance and just bring it to room temperature on Turkey Day.
If you are worried about how things might turn out, try a test run. Make smaller portions of the sides and serve them with sautéed turkey cutlets a couple of weeks before. If you must do multiple starches, just try and keep it down to the three basics: stuffing, potatoes, and sweet potatoes. Include a green so you can at least try and feel healthy. And whatever you end up cooking, remember to relax and enjoy yourself because what is really important is not what is on the table, but the people who surround it.
Made with almonds, asparagus, olive oil, oranges, salt and pepper
Serves/Makes: 4
- 1 pound asparagus, medium thickness
- olive oil
- 2 oranges, zested
- salt and pepper
- slivered almonds (or whole almonds, chopped finely)
Preheat oven to 500 degrees F.
Break the natural woody end of the asparagus off. If the asparagus is too thick, peel it from just below the tip.
Arrange asparagus on a baking sheet. Drizzle with olive oil and orange zest and sprinkle with salt and pepper.
Place pan in oven and roast for 10-15 minutes tossing once until cooked through and slightly caramelized.
Meanwhile, toast almonds lightly in a saute pan over medium high heat to release the aroma.
When asparagus is done, toss with almonds and serve immediately.
Made with Cheddar cheese, black pepper, potatoes, cream cheese, sour cream, butter, garlic powder
Serves/Makes: 10
- 12 medium baking potatoes
- 1 package (8 ounce size) cream cheese, softened
- 1 container (8 ounce size) sour cream
- 8 tablespoons butter
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup shredded Cheddar cheese
Preheat the oven to 350 degrees F. Grease a 2-quart baking dish.
Peel the potatoes and cut into quarters. Place them in a saucepan. Add enough water to to completely cover them and cook over medium-high heat for 20-25 minutes or until soft. Drain well.
In a mixing bowl, combine the cooked potatoes, cream cheese, sour cream, butter, garlic powder, and black pepper. Beat with a mixer until light and fluffy.
Spoon the mixture into the prepared baking dish. Top with the shredded cheddar.
Cover the dish with foil and bake for 45 minutes at 350 degrees F. Remove the foil then bake 15 minutes longer or until the cheese is bubbly.
Serve hot.
Made with turkey stock, butter, flour, dried sage, turkey scallopini, salt and pepper, oil
Serves/Makes: 4
- 1/2 cup flour
- 1 tablespoon dried sage
- 1 pound turkey scallopini, or thin-cut breasts
- salt and pepper
- oil
- 2 tablespoons butter
- 1 cup turkey stock
Mix flour and sage together on a flat plate.
Season turkey on both sides with salt and pepper. Coat with flour sage mixture to cover.
Preheat large saute pan to medium-high with 2 tablespoons oil. You can do this in two batches if the turkey doesn't all fit in one layer.
Saute until brown and then flip to the other side. It takes about 3 minutes per side.
Once the turkey is done, let rest on a plate while you make the sauce.
Turn heat down to medium. Add butter and stir with a wooden spoon to get all the brown bits of flour and turkey up off the bottom and into the butter. Add stock and bring to simmer. If it is has not thickened at this point (you can test by running your finger across the back of the spoon) continue to simmer and reduce down until sauce is thicker and flavor has intensified. Adjust seasoning with salt and pepper.
Add turkey back to pan to reheat and coat with sauce. Serve immediately.
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3 comments
I am still a laughing. Because it is "MY" Birthday as well. So I know the feeling. We eat all that food stuff and then everyone is yawning the afternoon away. Plus all those dishes. I do love some of the foods. Great article I enjoyed it. Happy Birthday to those who share their day with the "Big Bird". Loislane52
Comment posted by Loislane52
You are so awesome!! Can't wait to try the turkey...
Comment posted by Emily
Sweet potatoes are NOT ever on our family menu for this day. It's the one dish I just don't like .... no matter how you cook them. But that crisp turkey skin to sample while carving........ fabulous !
Comment posted by Helen
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