At first both sets of parents were to come and join us and we bought a 18 pound turkey and waiting in line at the grocery checkout I succumbed and bought a thanksgiving cooking magazine. Then they sent their regards and it was just us. It's strange sometimes holidays without extended family. I decided to make a thanksgiving feast even if it was just us.
The night before I was feeling a little weary after an evening of J and all her shenanigans and wondering what I was thinking telling L before he left for his night shift that we would have a Thanksgiving dinner as I would be making it solo while L slept the morning away. (He didn't end up sleeping but was occupied with fixing something.) I decided I would make a pie- a pumpkin pie, the quintessential Thanksgiving dessert in preparation for this day. But then I realized I had forgotten to purchase evaporated milk. Evaporated milk is such an odd ingredient and really I do not know of any other purpose for evaporated milk than in a Thanksgiving pumpkin pie. At first I despaired after looping endlessly around the internet and finding only to substitute cream for evaporated milk. But then I stumbled upon a blog post for a coconut pumpkin pie and yes I had coconut milk in my pantry. This Thanksgiving feast was saved from imminent disaster.
It was too late to take out the 18 pound turkey to thaw but we had decided we would have a small ham we had also purchased as a side for the in-law Thanksgiving. We were being fancy then in our planning, but it would come to good use. I am not certain as of yet what I will do with the 18 pound turkey in my freezer but perhaps it will last until Christmas?
As the pie baked I leafed through my Thanksgiving magazine cookbook. These grocery checkout magazines are really a gimmick. All the glossy photos are so enticing and you think I could do that but then you get home and forget about the magazine until the night before when all the grocery stores are now closed realize you do not have any of the called for ingredients. And so you make all your old standbys.
A Thanksgiving Menu
Appetizer: yes I should have read the Thanksgiving magazine cookbook earlier.
My guest, namely J, was in dire straits 10 minutes just before the meal shrieking as she knew we were up to something because she could smell tasty food but where was it, and why wasn't it ready now!
If anyone has some tried and true Thanksgiving appetizers that are simple please do share.
Main Course: Ham
We bought a simple pre-cooked boneless ham. It said on the package to put foil on the top and warm in the oven for 30 minutes. I decided to jazz it up a little and to use my slow cooker. I turned the slow cooker on to high to warm it up and put the ham in. I mixed up in a bowl 1 cup of orange juice, 2 cups of chicken stock, 1/4 cup of maple syrup, 1/4 cup of brown sugar, 1/2 teaspoon of cloves. I added this on top and used to baste the ham as it cooked on medium for 3.5 hours.
Sides: Mashed potatoes, roasted sweet potatoes & carrots, stuffing, gravy, baked pineapple, cranberry & salad.
You can go crazy at Thanksgiving with sides. Mashed potatoes are a given. But I deliberated this morning as usually we have scalloped potatoes with ham. In the end mashed won because it was easy to peel potatoes, sweet potatoes and carrots while J chewed on some bananas, strawberries, and cheerios at her high chair. I could put in a pot of water and a little salt to soak and come back to later when J grew disinterested in dropping the cheerios over the edge onto the floor. While J napped this morning I threw together the other sides. I usually have a good hour while she naps & L ended up adding a helping hand when she awoke. For the roasted sweet potatoes and carrots I lightly drizzled olive oil over the sweet potatoes and carrots and mixed to coat. They then went onto a baking sheet with a drizzle of maple syrup and pecans. L was not a fan of the sweet potatoes even though he liked the carrots so I need to find a new way to make sweet potatoes that will wow him. Stuffing is always the star of the Thanksgiving table for L. I always make a double recipe for him as he loves the leftovers days later. I cut up some celery, onions and mushrooms and fried these. I saved back half of the mushrooms for my gravy. I then added the celery, onions and remaining mushrooms to a simple box of Stove Top stuffing along with 4 slices of bread crusts that I cubed. I peeled, cored and chopped four apples. Then I added some chicken stock. Stir and into a casserole dish it goes to bake in the oven for an hour. I added to the fried mushrooms some gravy mix and red wine. It was a little runny so I had to stir in some flour into some red wine and add that in. The salad was a mix of ingredients I found in the fridge, greens, chooped leftover bacon, boursin cheese, cut grapes, pecan pieces. I had a fresh pineapple that had rippened on my counter for over a week and needed to be used. I had thought I would add to my ham but after reading online that it is not wise to add fresh pineapple to ham decided to bake it with a little brown sugar, cloves and cinnamon. So yummy! A great addition to the ham afterwards. Cranberry was probably the easiest to make, just pour the package of fresh cranberries into a pot, add water and sugar, boil for five minutes and voila!
Everything prepped I just had to add it to the oven or turn on the stove as needed in time for dinner. L assisted when it came to bringing everything to the table.
Drinks: I had planned to make a punch of cranberry juice, orange juice and ginger ale but L had already poured us each a glass of wine. A perfect substitution.
Dessert: Pumpkin pie & coffee
It was delicious! The pie one of the best pumpkin pies I have ever made.
I survived making a Thanksgiving feast solo.
Happy Thanksgiving everyone!
