The week of Thanksgiving in the Deerslayer household brings forth favorite recipes, some on yellowed splattered paper from years of use. Another is scrawled on the back of a discount coupon from the year that SeaWorld opened in San Antonio. A couple are from old newspapers. I enjoy seeing the articles and headlines from way back when.
Of course, we’re having a turkey. I plan to use Ree Drummond’s recipe for whiskey maple brine for the first time. I’ll take a vote before I commit, however. I’m almost as excited about the stock that I will make after the holidays, though!
We’ll also have Cornbread Dressing with Pecans and Apricots. It will allow me to use some of my Maple Wild Pork Breakfast Sausage.
Cauliflower with cheese sauce and Junior Deerslayer’s broccoli/rice casserole will also be on the menu. She will add some garlic mashed potatoes, too.
The whole family agreed that there will be chicken hearts thrown into the turkey pan. Some will be chopped and added to the turkey gravy. The rest will be nibbled while the turkey cools.
The meal will conclude with Deerslayer’s favorite Cranberry Dessert and I’m hoping to try Ree Drummond’s Gingersnap and Pumpkin Cheesecake with caramel sauce. I’ll let you know how it turns out.
It will be a wonderful day of foods that remind us of our many blessings:
Family, freedoms, full freezers, friends
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That sounds wonderful, I’d love to try that pumpkin cheesecake. Happy Thanksgiving!
I’ll let you know how it turns out.
Looking forward to Thursday! 😉 I shall supply the broccoli-rice casserole and garlic mashed potatoes.
Your Thanksgiving sounds delicious! I hope you have a great time with your family!
I just finished making stock from my carcass! I can’t wait to start using it.
You’ll love it. You can add salt or not as you wish. I see some delicious soup in your future!