Cook’s Notes: Every year at this time, the cooking magazines are filled with Thanksgiving recipes. I believe your family wants to eat whatever is traditional for your family. This is not the time to experiment with new yams or use garlic in the green bean casserole. We tried herbed butter one year; no one liked it, so I haven’t made it again. I make the rolls from scratch, so I’m fine with making stuffing from a boxed mix.
This year, we’ve been invited to share Thanksgiving dinner with dear friends; we’re in charge of green beans and cranberry, they’re making the turkey and stuffing, and another couple is bringing their Top Secret Pumpkin Torte.
Here’s what my family and friends enjoy with the turkey.
- Relish Platter: Cheese, crackers, sweet gherkin pickles, and black olives
- Spiced Nuts — Required: Sweet Spiced Pecans
- Optional: Candied Rosemary Cashews
Bread and Stuffing
- Cornbread Stuffing with Mushrooms
- Best-Ever Yeast Rolls
- Sweet Potato Fries, cut into wedges with 2 T chopped fresh rosemary added
- Green Bean Casserole, made with frozen green beans
- Cranberry Chutney
- And a can of store-bought jellied cranberry sauce, not the whole berry kind, for the purists