Looks like this year, Thanksgiving Dinner may be just the immediate family, we will socially distance at a table for 12 with only 5 of us. The shopping and cooking sure will be easy, but even if we cook the smallest turkey, we will be eating Turkey for days. After all, even while working, COVID-19 has given us a bit of extra time to contemplate life and enjoy the simple pleasures! Thanksgiving has always been, for me, a time when we gathered with friends and family. My Mom and Dad started the tradition years ago, their table would groan under platters of Traditional, Lovingly Prepared food. It would not be unusual for 25 – 30 of us to gather to share a Thanksgiving Meal. Sadly, most of those folks are no longer here to share the table with us, but I bring those early experiences and happy memories with me to every Thanksgiving Celebration. This year Lee and I, Mom and my sister and brother will eat, drink, and express our gratitude for our beautiful life, wonderful family, good friends, and great clients and neighbors. We will pray for the world to be free of Covid-19 and life for us and our fellow world citizens to be safe and disease free once again.
I do not know how big the turkey may be, but I do know I am going to roast asparagus, serve mashed potatoes, plus the family all-time favorites. Mashed Potatoes is a must on our table, without them, where would you put your gravy? I think we may try a new stuffing and it will be the recipe below. To start dinner, a simple but delicious blue cheese stuffed date wrapped in prosciutto and baked in the oven for 8-10 minutes.
Cauliflower Stuffing Recipe Follows, gluten free, and tasty
8 -12 oz sage flavored pork sausage
3 tbsp Extra Virgin Olive Oil or butter
1 medium onion chopped
2 ribs celery chopped
12 medium mushrooms sliced
¼ cup chopped carrots
2 pounds cauliflower, cut into small florets
¾ cup chicken broth
¼ cup dried cranberries or one apple skinned, cored, and chopped.
½ tsp dried thyme leaves
¼ cup fresh parsley
Salt and pepper to taste
If you were unable to find bulk sausage, remove the sausage from casing and break up with a fork. Place sausage in a large skillet, brown over medium high heat. Add Olive Oil or butter, stir in onion, celery, mushrooms, carrots, and the fruit of your choice, cook for 5 minutes.
Mix in cauliflower, broth, thyme, salt, and pepper. Cover and cook for 10 minutes. Uncover and cook until liquid is absorbed, about 5 more minutes.
This is delicious, gluten free, works as a Holiday Dressing and a Vegetable plus contains all the Thanksgiving Day Flavors. In my book, a One Dish Wonder.
Once Dinner is Done, it will be a Pumpkin Crème Brulee and homemade apple pie, followed by a good cup of coffee or hot cider by the firepit. Happy Thanksgiving from our home to yours.