Saturday, November 20, 2010

My Thanksgiving Menu

Ever wonder where I get my je ne sais quoi?  That certain something comes from my mother.  This Southern belle was Homecoming Queen, in the Glee Club, a cheerleader and moved to Los Angeles after graduating from high school.  She met my dad at the drive-in and married my Mexican/Portuguese daddy because he didn't look like any of the boys from back home and he was a charmer too.

When it comes to Thanksgiving, momma rules the roost.  Don't worry, when Christmas rolls around, I'm all about tamales, tres leches and all of that latin flavor!  Sadly, there aren't enough Southern restaurants here in LA and it's the epitome of comfort food.  There's a reason when I met Paula Deen I felt like I was running into a long lost relative.  She acted the same way.  LOVE Southern hospitality.

Here's my working menu for next week.  Input is welcome.
  • Roast Turkey
  • Aunt Diane's chicken and cornbread dressing  (this is non-negotiable.  best stuffing/dressing ever)
  • Cranberry Sauce
  • Mashed/Scalloped Potatoes/Potatoes Gratin... which?
  • Homemade or Instant rolls, depending on the time I have.
  • Baked sweet potatoes with brown sugar and butter
  • Pumpkin Pie.  Always.
  • Turnip greens/sauteed spinach or gasp! green bean casserole
I never tried green bean casserole until a few years ago.  My mother always turned up her nose to "entrees" fixed with Cream of Mushroom soup.  I had green bean casserole at a boyfriend's house and thought it was the most delicious thing I had ever tasted.  You should've seen my mother's face.  Priceless!  But I still love it to this day!

Ok, what am I forgetting?  What are YOU serving??


Lizet said...

your mom us beautiful!

Your Thanksgiving menu is pretty much like mine. a couple kinds of potatoes, greens, rolls, candied yams, mac & cheese...whatever else the other guests bring.

Wills Broughton KE6SOP said...

We had both mashed potatoes potatoes mashed with turnups; 3 lg. all-purpose potatoes, pared & cut into 1" chunks
1 med. turnip, pared & cut into 1" chunks
1/4 c. milk
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper

In medium saucepan, place potatoes and turnip in 1 inch water. Bring to boil over medium-high heat. Cover and simmer 15 minutes until tender; drain.
In large bowl, with electric mixer at high, whip potatoes, turnip, milk, butter, salt and pepper until light and fluffy.
i.e. 3 pounds potatoes, 1 1/2 pound turnips). Boil separately until tender (turnips take longer than potatoes). Drain well. love spinach but turnip and/or mustard greens more southern tradition. or all three mixed greens Baked sweet potatoes with brown sugar and butter dont forget the mini marshmallows its Thanksgiving there's no such thing as to much food/choice's do the french cut green bean and fried onion casserole Enjoy
P.S. Send me a plate. I bet you'll do a bang up job whatever you choose to serve


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