Happy Belated Thanksgiving! I hope everyone had a lovely turkey day with family and friends! I hosted my first Thanksgiving for my in-laws...first attempt at turkey and dressing and it turned out better than expected. We have happily been eating the leftovers all weekend long. I wanted to share my Thanksgiving decor with you and I want to see yours! Send your pics to firstname.lastname@example.org and I'll post them to the blog as a recap.
In my foyer I have an antique hall tree and I change out the decor there by occasion, so I popped some orange with my pumpkin, amazing Voluspa candle in Baltic Amber, my Target dollar aisle owl (love him!), flowers and an M lovingly made for me by my maid of honor. Using a dry-erase marker is an easy fun way to display a menu, which is exactly what I did (recipes below).
I used burlap linen tablecloths, pale teal placemats and napkins and our new dishes complete with an "M." I also used mercury glass votives from our wedding and old blue, amber and orange small glasses with flowers and a larger arrangement in a West Elm vase. I simply pulled from all over the house and made it work!
Although my menu is too late for Thanksgiving, you could use these anytime or add it to your menu for Christmas:
3/4 cup (1.5 sticks) unsalted butter
1 lb. good quality day-old bread torn into 1" pieces to equal about 10 cups
2.5 cups chopped yellow onions
1.5 cups 1/4" slices celery
1/2 cup chopped parsley (fresh)
2 tablespoons chopped sage (fresh)
1 tablespoon chopped rosemary (fresh)
1 tablespoon chopped thyme (fresh)
2 teaspoons salt
1 teaspoon ground black pepper
2.5 cups low-sodium chicken broth, divided
2 large eggs
Heat oven to 250. Butter a 13x9x2 baking dish and set aside. Scatter bread in a single layer on a baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
Melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
Preheat oven to 350. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160, about 40 minutes.
Dressing can be made 1 day ahead.
Bake dressing uncovered until set and top is browned and crisp; 40-45 minutes longer (if chilled before add 10-15 minutes)
RUSTIC CRANBERRY SAUCE
1 1/2 cup fresh cranberries
1/2 cup water
2 sprigs fresh rosemary
1 to 2 tablespoons coconut oil
1/4 teaspoon course
Mix all ingredients together in a saucepan over medium heat. Cook, stirring occasionally, for 5 to 10 minutes, until cranberries start to pop open and become saucy.
TRUFFLED CREAMED CORN WITH MAPLE BACON
For maple bacon:
1/2 pound center cut bacon
1/2 cup pure maple syrup
freshly ground pepper
Preheat oven to 400 degrees. Line baking sheet with foil and place a rack in it. Lay bacon on rack in a single layer. Brush with maple syrup. Season with pepper. Bake until rendered and crispy, about ten minutes. Set aside.
2 tablespoons butter
3/4 cup heavy cream
1/2 teaspoon white truffle oil
2 tablespoons copped mixed herbs
Heat butter in a large skillet over medium-high heat. Saute corn until beginning to lightly brown. Add cream, let simmer for 5 minutes until slightly thickened. Stir in truffle oil and herbs. Serve with crumbled maple bacon on top.