We personally have been alone for Thanksgiving since we’re in VA. I’ve cooked a full meal and determined that it is too much work for the 2 of us. We went to FL one year to be with my daughter, which was nice, but she ate with her father and we went to a restaurant on the beach. This was pre-covid. It was ok, but in the south, they make their stuffing with cornbread which makes it either very dry or in that case, very mushy.
One year we ordered the dinner from Publix and I wasn’t impressed so we haven’t done that again. Last year we went to a fancy restaurant and it was better, but not as good as mine. My son made a full Thanksgiving dinner with my recipe for stuffing. He is a great cook. I wanted to start the tradition of my kids coming here on Thanksgiving this year. My son has no more vacation time and my daughter wanted to stay with her father even though she constantly complains about him. Oh well, maybe next year. I dream of us all cooking together. We will not go to NY, its too much driving with the yearly traffic backups in northern VA.
My recipe for stuffing is:
1 bag of stuffing mix prepared according to directions, using chicken broth instead of water, (can use bag of pre-seasoned stuffing or add your own seasonings); 1 16oz. roll of sausage meat, prepared according to directions; 3 apples peeled, cored, and chopped in food processor or blender; 1 cup of cranberries, also chopped in food processor or blender. (can be chopped together). 1 yellow onion, same way. I add fresh sage and rosemary. Mix everything together and stuff turkey and make separate casserole for extra.
I’ve also made a healthier version of Sweet Potato Pie, the recipe is from Joy Bauer, a renowned nutritionist, who has great traditional recipes made healthier. I recommend looking her up, I’ve used countless of her recipes and their all delicious and you feel you are not sacrificing anything. One of her cookbooks that I own is, “From Junk Food to Joy Food,” The best recipes ever!
Easy Sweet Potato Casserole (8 servings)
Preheat oven to 375, Take 4 sweet potatoes, (about 11/2 lbs), peeled and cut into 1 inch pieces; 1 bag (1 lb) of baby carrots, cut into 1 inch pieces; 1/2 cup unsweetened vanilla almond milk, 2 to 4 Tbls. whipped butter, 1 tsp. ground cinnamon; 2 cups of mini marshmallows (optional)
Place sweet potatoes and carrots in pot, cover with cold water. Bring to a boil, reduce to simmer and cook until they can be easily pierced with a fork, (15 to 20 minutes)
Drain veggies and put in large bowl. Using a hand masher or immersion blender start blending them together. Add in almond milk, butter and cinnamon and continue until smooth. You can also use a food processor or blender for a super creamy texture. Season with S & P. Transfer to a baking dish, top with mini marshmallows and bake for 15 to 20 minutes.
I like to tweak recipes. In this recipe I don’t use the marshmallows and instead of a baking dish, I spoon into a graham cracker crust, (makes it more of a sweet potato pie). I’ll also add 1 tsp of vanilla and follow the same baking instructions. This tastes wonderful, I made it a couple of years ago and I’ll make it this year.
Speaking of this year, my husband wants to go to a restaurant again. I don’t know what the new restrictions will call for. I am willing to cook again only this time making a turkey breast, my stuffing, and the easy sweet potato pie with a vegetable.