For the second year in a row, I hosted Thanksgiving. More and more, it is becoming one of my favorite holidays. What’s not to love about a holiday devoted to food, where the main purpose is to share a meal with family and friends?
We had a relatively small gathering of me, my parents, my sister and brother-in-law and their 3-year-old (my favorite, and okay only, niece). As with all family gatherings, we went a little overboard and made way too much food. Everyone helped with the preparation, even Abby. She loves cracking eggs.
I sent much of the leftovers home, but am still eating my share well into this week.
I didn’t get a chance to take pictures of everything, but here is the menu and any recipe links or pictures I have.
- Fresh Fruit (pineapple, grapes, strawberries)
- Potato Frittata (recipe below)
- Pumpkin Donuts – These were delicious, especially when dipped in sugar. We used a biscuit cutter for the donut shape and then the cap from a bottle of water to cut out the center hole.
- Turkey Breast (fresh from local Outpost Farm) – rubbed with oil, salt, and pepper
- Spiced Cranberry Sauce
- Stuffing with Chestnuts – We used jarred chestnuts and they weren’t bad, but we didn’t think they added anything
- Spaghetti Squash Gratin with Walnuts and Bacon (very good)
- Mashed Potatoes with Brown Butter, Goat Cheese, and Sage (YUM!)
- Carrot, Dill, and White Bean Salad – This has become a new favorite of mine and will probably need its own post
- Wheat Rolls (variation on recipe for white roll from Better Homes & Garden cookbook)
- Apple Pie (purchased from Carlson Orchards) – I bought this during apple season and put in the freezer, taking it out the day before Thanksgiving. It was great.
- Gooey Pecan Pie with a Nutella Bottom – This was very good, but next time, I would leave out the coconut extract. I thought it was a bit strong.2
- Vanilla Ice Cream (to go with the pies)
- Pumpkin Chocolate Chip Cookies (from 101 Perfect Chocolate Chip Cookies cookbook) – We substituted dark chocolate chips for semi-sweet and added 1 cup chopped walnuts.
Thanks to my family for a great day!
Adapted from Giada De Laurentiis
- 2-3 tablespoons olive oil
- 2 cups potato, cut into 1/4-inch cubes
- 1 medium onion, chopped
- 2 garlic cloves, minced (or put through garlic press)
- Salt and pepper to taste
- 6 large eggs
- 1/4 cup 2% milk
- 1/4 cup grated Parmesan
- 2 ounces canadian bacon, diced
- 1 teaspoon chopped fresh rosemary
Heat the oil in a 10-inch skillet over medium heat. Add the potato, onion, garlic, salt, and pepper. Saute over medium heat until the potato is golden and crisp on the outside, tender inside, about 10-12 minutes.
Preheat the broiler. Whisk the eggs, milk, Parmesan, canadian bacon, and rosemary in a medium bowl. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes, checking after 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate or serving tray.