Rebecca is my daughter. She’s a very good cook. While I couldn’t get her to chop an onion when she was growing up, she’s become a cook who tries everything now—successfully. She also is the Manager of The Good Cooking Store in our little Lancaster County town of Intercourse, PA. She taught Language Arts to middle-schoolers for 7 years. Now we benefit from all of her energy and good ideas. Don’t miss what she has to say!
As I was growing up, our Thanksgiving meals were spent gathered around my grandparents’ dining room table. We would enjoy eating ham or pig stomach (Yes, pig stomach. It’s a local favorite.), noodles with brown butter mounded on a platter surrounded with a moat of peas, sweet potato croquettes, and yummy chocolate pecan pie for dessert.
As my grandparents aged, the tradition of gathering around their table changed. More recently, I’ve enjoyed hearty Thanksgiving meals around my parents’ table and my in-laws’ table. Each meal is always more food than we could ever consume in one sitting. At the end of indulging, we are inevitably hit with the desire to nap.
This year my husband, Rob, and I are trying a new tradition. We’ve invited my extended family to gather at a cabin nearby that is a favorite getaway for us. Rob and I can’t wait to make the entire Thanksgiving meal for our family for the first time. We’re doing it all! No one else will be bringing any of the dishes.
The thing that I’m most excited about is figuring out the menu with Rob. I love selecting recipes and putting together a meal of foods that not only will work logistically, but will also complement each other.
We haven’t completely decided what we’re making yet. But, here’s a recipe I’m considering for the main dish:
Fix-It and Forget-It Christmas Cookbook, page 187
Makes 4 servings
Prep Time: 30-40 minutes
Cooking Time: 3-10 hours
Ideal slow cooker size: 5- to 6-qt.
¼ stick (2 Tbsp.) butter
2-3 lbs. (3-4) turkey thighs, cut in half lengthwise
2 medium (2 cups) yams, or sweet potatoes, cut crosswise into ½”-thick slices
1 cup mixed chopped dried fruit
1 tsp. chopped garlic
½ tsp. salt
¼ tsp. pepper
¾ cup orange juice
¼ cup chopped fresh parsley
1. Melt butter in 12-inch skillet. Add turkey thighs, skin-side down. Brown over medium-high heat, turning once. Drain off drippings.
2. Meanwhile, place yams in slow cooker. Top with turkey thighs.
3. Sprinkle with dried fruit, garlic, salt, and pepper.
4. Gently pour orange juice into cooker, being careful not to disturb fruit and seasonings.
5. Cover. Cook on Low 8-10 hours or on High 3-4 hours, just until turkey is tender.
6. Slice; then sprinkle with parsley before serving.
What are your favorite Thanksgiving recipes?