Since 2002, we’ve hosted Thanksgiving at our house. That was the year we moved in, and my in-laws left the country for three years, leaving us “out-laws” in charge of the ranch. Even though they’ve long since returned, my sister-in-law and I never handed back the reins when it comes to this holiday.
Each year, we like to invite people from church who don’t have family nearby or aren’t able to travel home. The group is different every time—sometimes big, sometimes small—but it’s always a great time. There are always new dishes to try and recipes to swap. My husband smokes the turkeys, I usually handle desserts and appetizers, and everyone else fills in the rest.
This year, here are the dishes I’m making:
Our Turkey from last year wasn’t it beautiful? We plan to brine our turkey this year with a citrus brine before smoking it, I can’t wait to try it out.
Cranberry Salsa: from good friend Heidi Tree
Cranberry Salsa
1 28 oz. can of stewed tomatoes
1 can of whole cranberry sauce or homemade
2 sticks of celery chopped
8 baby carrots chopped
1 red onion chopped
1 cup fresh cranberries
1 jalapeño seeded
1/2 bunch of cilantro
3 T. brown sugar
2 tsp. salt
4 T. spicy vinegar or red wine vinegar
Put all ingredients into a food processor and pulse until the consistency of salsa. Chill in refrigerator until cold and serve with chips. This recipe is good without the cranberry sauce, too.
Layered Athenian Cheese Spread: from the Pampered Chef
This cheese dip is so flavorful and delish!
Pumpkin Caramel Pecan Chip Ice Cream Pie: my recipe
Your turkey is absolutely stunning. Which I had a Thanksgiving invite to your house.
come on Paula but you have to bring that chocolate silk pie!