This is going to be Georgia’s first Thanksgiving (and everything else!) and we are super excited to have her around for the holiday.
This time last year, we were just keeping our fingers crossed that she’d be coming into our lives soon, and a few weeks after Thanksgiving we found out that our wish had come true and she was officially on the way! I haven’t decided what she’s going to wear yet (well, other than this bib, since she drools like crazy) but I have decided what we are making. My father-in-law does the turkey, gravy, and stuffing, and our relatives split all the sides and desserts.
We bring:
- Pumpkin, lemon meringue and apple pie. I order them from this bakery near where we live. They deliver for $1, and donate 20% to the Bread of Life, a local food pantry which hosts a huge Thanksgiving dinner every year for hundreds of people north of Boston, all for free.
- Mashed potatoes. I have a great make-ahead method!
- Cranberry Sauce from scratch. My specialty.
Click the photos below for my easy recipes for those buttery mashed potatoes and special cranberry sauce, which has little kick thanks to some ground ginger and orange peel.
Need more inspiration?
Don’t miss the New York Times Vegetarian Thanksgiving Guide, which includes Gluten-free options and plenty of ideas for leftovers this year.
I’m also dying to try this recipe for Sweet Potato Tart Tatin topped with Mascarpone (!) from The Chew, and this recipe for Mashed Sweet Potatoes topped with caramelized onions. Mark said next year he’s going to try his hand at cooking for Thanksgiving by whipping up these sauteed cipolline onions by Mario Batalli. My grandmother always made creamed pearl onions for Thanksgiving; it might be a Scandinavian thing. I really miss them so I can’t wait for Mark to try these!
I’m headed back to work the Monday after the holiday, so wish me (and Georgia and Daddy) good luck. Have a Happy Thanksgiving!
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