Thanksgiving has always been one of my favorite holidays. Without the attachment to a specific religion, it’s a day that pretty much everyone can enjoy. And if you love the flavors of the season, like me, it’s a time to celebrate everything from cranberries to root vegetables.
We usually celebrate Thanksgiving at our home in Brooklyn. I start the day with a Turkey Trot in nearby Prospect Park, which helps to clear my head for the full day of cooking and socializing ahead. My mother in law and a few friends join us around 5 and we finish up by the time the kids go to sleep.
This year it’s just going to be me, my husband, and our three kids at the table. Since the littlest one has yet to even have her first taste of mashed sweet potatoes, and the older two don’t really care about the big feast, we really have no pressure to make any of the traditional foods. Heck, we could grill up some burgers and everyone would be happy! Well, everyone except for me. Those Thanksgiving smells remind me of my mother and of celebrations growing up.
I’ll still be making some family favorites for us to enjoy, including the recipes below. After all, it just won’t feel like Thanksgiving unless there are some familiar aromas filling the house.
I hope you enjoy these recipes and I wish you and your families a wonderful Thanksgiving—no matter how you plan to spend it!
Serves 12
3 cups of cornbread, cubed
1 cup pecans, roughly chopped
2 tablespoons olive oil
1 medium yellow onion, chopped
4 celery ribs, chopped
1/4 teaspoon each salt and pepper
2 links sweet Italian chicken or turkey sausage, casing removed and crumbled
1 teaspoon fresh sage
1 cup dried cherries, unsweetened
2 cups cooked quinoa
1/2 cup fresh flat-leafed parsley leaves, roughly chopped
1/4 teaspoon each salt and pepper
3/4 cup low sodium chicken broth
¼ cup dry white wine
Serves about 6
1 whole bone-in turkey breast, 6 1/2 to 7 pounds
2 garlic cloves, minced
1 tablespoon fresh rosemary leaves
2 teaspoons fresh thyme leaves
2 teaspoons fresh sage leaves
2 teaspoons kosher salt
2 tablespoons olive oil
1 cup dry white wine, chicken broth or water
from Eating in Color: Delicious, Healthy Recipes for You and Your Family
Serves 6
Despite all the wonderful flavors and scents of fall, I’ve never been a big fan of the season. I think it has always signaled an end of fun for me, and of course it means shorter days and added layers of clothes. But one thing I’ve always loved about fall is apple cider. As long as I have a steaming mug of it (preferably spiked!), I can brave those chilly autumn nights with a smile. This cider can also be made without the rum, and kids love it as a treat.
4 cups (1L) apple cider
2 cups (500ml) sweetened cranberry juice blend (100 percent juice)
2 cinnamon sticks
1 orange, sliced crosswise into wheels
6 ounces (180ml) rum
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