Thankgiving Dinner

Twelve years ago, Ted & I prepared a terrific Thanksgiving dinner - and no one ate it, except us. It was a ton of work, I felt that I'd missed out on a day of my life because I spent the whole day in the kitchen. Our then 15, 5,and 1 year old asked if they could please have oatmeal.

We decided it was time to re-think Thanksgiving. SO, starting the next year and every year since, I have asked my kids what one dish they would like to eat on Thanksgiving, and then I have helped them to shop for and prepare that dish. Amazingly it has brought a new level of family togetherness, and thankfulness to our table. Everyone has been assured of having one thing to eat that they really really like.

For many years William made applesauce every year. This was terrific for me, because we could make it several weeks in advance and freeze it (all I had to do on Thanksgiving day was thaw it). Will's favorite is PINK Applesauce - which you make with Paula Red apples - by cooking them with the skins on and then letting them sit for about a hour before putting them through the Foley Food Mill. It is unsweetened, which lets everyone add the amount of Maple Syrup to the applesauce that they prefer.

Eric is our potatoe fan, so mashed potatoes has been his dish for quite a while. As his tastes have changed, he now prefered to roast a head of garlic the day before (or sometimes the morning of) and add the carmelized garlic to the potatoes as he starts to mash them.

Caitlyn has most frequently made our pumpkin pie. Since we cook and mill the pumpkin in the fall and freeze it in packages that are the right amount for the pie, it takes no more time than opening a can of pumpkin to make the pie. This dish gets made the evening before. Then right before we serve it we whip up some cream with a bit of maple syrup added for sweetness.

When Allison was still living at home she prepared a baked fruit dish that includes cranberries, apples and pears with a crunchy topping of nuts and oats. HMMM - now Caitlyn and I prepare this together.

Ted chose to prepare the Turkey - since that is the job his father always had. For several years now, he has brined the bird the night before in a mixture of stock, salt, sugar, honey and ice. Then he slowly grills the bird on our weber grill with a bit of wood chips added so that we end up with a lovely smokey bird.

That leaves me to finish the meal with a green bean casserole (no I don't use canned soup in it) topped with quick fried shallots, and dressing (stuffing a grilled bird is not a good thing).

And every year I am very thankful that I did not spend the day in the kitchen preparing all the food.