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!
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.
It will be a wonderful day of foods that remind us of our many blessings:
Family, freedoms, full freezers, friends
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