Who’s excited for their Thanksgiving feast?
Our Turkey Day tradition includes the classics plus a lot of wine and pumpkin pie.
First thing’s first: I always get a 20-pound organic turkey. You want a big turkey so you can have leftovers and Turkey soup. Then there’s the homemade stuffing that only takes about 20 minutes to prepare. I combine carrots, celery, crushed walnuts, onions, dried cranberries, and sauté in delicious organic butter. Then I add a bag of Pepperidge Farm stuffing mix and voilà! The most amazing stuffing you’ve ever tasted!
One of my other favorite items to make is candied yams. I wash them, peel them, and boil them for 3 minutes. Then I put them in a pot with fresh thyme, vegetable oil, butter, and just about a half cup of brown sugar. After baking for an hour, they are simply amazing. Sometimes I’ll put marshmallows on top as an extra touch.
I also like to make fresh cranberry sauce by combining a bags-worth of cranberries with 2 cups of water and 1 cup of sugar. I boil the mixture down until it’s all softened, let it sit for a couple hours, and then put it in the fridge to cool it off.
Often we’ll also do fresh steamed broccoli or another steamed vegetable. But the real star is homemade pumpkin pie. Here’s a great recipe on Epicurious. We like to top ours off with some vanilla ice cream too!
Last but not least, we always have a great bottle of Pinot Noir. One of my favorites is Angeline.
After such a great meal, we’re ready to rest up for a big ski the next day at Whiteface and Mount Van Hoevenberg!
