Thanksgiving Recap 2022

Our first Thanksgiving living near the family was just as I always pictured it would be.  In years past, making the trip from Tucson meant arriving at the festivities about 11:00 in the morning and heading home about 4:00 so we could get home before dark  By the time we got here everything was already bustling in the kitchen and we left before happy hour.   

My daughter,Tricia, is in charge of Thanksgiving, I long ago passed the baton to her and she does a much better job than I ever did. Since we live so close now she suggested we get together on Wednesday and put all the casseroles together and then on Thursday just pop them in the oven.  

She had a new turkey plan this year.  The idea being to roast the turkey on Wednesday, cut him up and let him rest in broth in the fridge until it was time to put him in the oven on Thursday to heat through.  Apparently this is a new Internet sensation.  It worked quite well but I have to say it was a shame to cut up that turkey before everyone got to ooh and aah over its’ perfectly browned, mouthwatering beauty.    In all the years we’ve been doing turkeys I think this was the best looking one out of the oven.  Oh well, we were the only ones to see him in his glory.  After he was all whacked up he just looked like all the other turkeys.    

Thanksgiving is a favorite family holiday and as such Tricia includes   favorite dishes for each of her four children.  I admit I was sort of glad to hear the grocery store was out of tater tots.  Gadzooks  who ever heard of tater tot casserole for Thanksgiving.  It is almost blasphemy.  I hope the empty shelves are a supply chain issue and not that every other family in the Greater Phoenix area is eating tater tot casserole for the big day.

 Tricia did find plenty of fresh broccoli and green beans. Broccoli is one of the veggies that keeps reminding you and anyone in close proximity that you had broccoli for dinner.  As I tell Monty our house isn’t big enough for us to eat broccoli.  

Thank goodness there are other veggies to choose from.  I love fresh green beans but who makes green bean casserole with FRESH green beans adding snapping, cutting, boiling and blanching to the list of things to do?  Needless to say we had our work cut out for us on Wednesday.  I didn’t mess with the broccoli since I’ve never fixed it myself, but Monty and I were hell on wheels snapping those beans.  

On Thursday I admit I was a little disappointed that the welcoming smell of roasting turkey didn’t lure us to the kitchen like Thanksgivings of the past. Yesterday was all the great turkey aroma, now he just sits patiently waiting in line to go into the oven at his appointed time, along with the casseroles.    

 I add my sweet potatoes to the line up waiting for the oven.   When I turned around Tricia handed me a rolling pin and announced I was in charge of rolls.  There were already two batches of our aunt Esther’s rolls rising in their warm bowls waiting to be rolled out, sprinkled with cinnamon /sugar and  rolled into the crescent shape goodness.  I donned my apron and went to work. With Monty’s help we had four trays of rolls tucked in next to the stove waiting for the second rising, which is nothing like the second coming but still good.  

Each casserole was sporting a fancy foil hat with the baking instructions and appointed time to head for the oven. First up was Houston dip, everyone’s favorite appetizer, the main attraction, turkey, followed by green beans, broccoli, cheesy potatoes, corn, sweet potatoes, the mashed potatoes were waiting to meet the masher. Spinach salad with strawberries and toasted pecans, and fresh cranberry sauce, were waiting in the wings.     

Sarah and her fiancé, Kyle, arrived with his homemade dressing that is to die for.  Kyle is really tall so he can get the gravy boats down from the top shelves and he is really handy to have around. He enjoys making dressing or stuffing, (I think it is called stuffing if it found inside the bird and dressing if it’s made without seeing the inside of a turkey) I couldn’t believe Kyle actually bakes the bread he uses to make the dressing.  It was added to the amazing assembly line of lusciousness. 

Erik, Tricia’s significant other, was our sommelier, with delicious wine from a recent tour he and Tricia made to Napa Valley.  He has also become our gravy man.   I used to be the gray mom but now I’m wearing other hats.   

Bob, the famous bourbon ball guy, and Janet arrived with pumpkin pies and gourmet cookies. Janet immediately donned her apron and started doing the monster mash with the potatoes.

The rest of the family arrived just as Tricia’s girls were putting the finishing touches on the outdoor tables.  Home and Garden magazine has nothing on these two. 

Everyone joined the conga line through the kitchen putting spoonfuls  of everything on their plate.  It’s a shame a person can only eat so much food at one setting.  I think the ultimate goal is to have a taste of everything, except the broccoli, and then go back for seconds for your favorites.  I don’t know, Monty and I never make it back to refill our plates.  Maybe we need bigger plates. 

I love the gathering of family and friends, everyone gets along, there are never any political discussions, no weird uncle Harold to avoid,  just a good time with good food.   

I do know the ratio of work to put this all together to the time it takes to clean your plate isn’t very balanced.  But I wouldn’t change a thing.