Setting the table
Appetizer
Shrimp Cocktail
Combine 1 lbs. cocktail shrimp, 1/2 cup chopped celery, 1/2 cup chopped iceberg lettuce, 1 jar Heinz cocktail syrup. Serve with Club crackers.
This Thanksgiving appetizer originated from Scott's grandparents, we believe. I remember spending my first thanksgiving with Scott's family (we were newlyweds) and thinking that this was sooo odd. Over the years, I've resisted adding it to our own Thanksgiving fare. But this year I conceded; it's just one of those quirky traditions I guess. And we (Scott & I) very much enjoyed munching on this while the turkey was cooking.
Beverages
Sparkling Cider & Eggnog
As I was pulling the Martinelli's out of the fridge Payton asked me, "why are we going to drink coffee?" I think he got his beverage names mixed up. But good on him for recognizing that kind of bottle typically does not belong in our house. He did very much enjoy his "apple juice that tastes like pop."
Main Meal
Turkey
Follow package directions. Nothing fancy here.
Mashed Potatoes
Scott always makes the mashed potatoes. I know there's butter & milk involved, but that's about it.
Thanksgiving Turkey Gravy
- Take out turkey. Cut open between thigh & leg for more juice.
- Heat to boiling: Quart of drippings, 1 Tbsp. salt, cap full of Kitchen Bouquet
- Shake together in a Tupperware shake & mix thing: 3/4 cup flour and cold water (fill to 1inch from top)
- Pour mixture. Cook and stir until done
Stuffing
For this, I consult the professionals.
Asparagus
Crescent Rolls
- Dissolve: 1 Tbsp. yeast, 1 1/4 cup very warm water
- Add: 1/4 cup sugar, 1 tsp salt
- Add & beat until smooth: 3 eggs, 4 cups flour, 3/4 cup butter (melted)
- Cover tightly and refrigerate 4 hours
- Divide dough in 3 parts (will be pretty sticky). Roll in circle. Cut in 8 wedges, roll up.
- Bake on greased cookie sheet 10-15 minutes @ 400 degrees.
- Brush with melted butter.
Dessert
Pumpkin Pie
5.99 at Costco
Apple Pie
This is my "Perfect Apple Pie" recipe that I have been using for the last 3-4 years. It comes from bits & pieces of other recipes I've tried in the past, just taking my favorite parts and coming up with this.
Preheat oven to 400 degrees.
For Crust
- Add 1/3 cup flour to 1/2 cup water. Make a paste. Set aside.
- Cut 3/4 cup shortening into 1 2/3 cup flour.
- Stir the two flour mixtures together with a fork. If pastry is too dry, add water a few drops at a time.
- Divide dough in half; shape each half into a 1/2 inch thick round. Wrap each dough round in plastic wrap; refrigerate 10-15 minutes.
For filling
- Prepare 6 cups of thinly sliced peeled tart apples. (I like to use a combination of 2-3 different kinds of apples: Granny Smith and whatever else strikes me at the grocery store)
- Toss apples with 3/4 cup sugar, 1 Tbsp. cornstarch, 1/2 tsp. cinnamon, and 1/4 tsp. nutmeg in a large bowl. Set aside.
Putting it together
- Place 1 dough round between 2 large sheets of plastic wrap; roll out dough with rolling pin, turning over; roll until dough round is about 2 inches larger than diameter of inverted 9-in. pie plate.
- Peel off top piece of plastic wrap; invert dough into pie plate. Peel off remaining piece of plastic wrap; press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough. Tim any excess dough hanging over edge of the pie plate.
- Fill with apple mixture.
- Roll out remaining dough; place over filling.
- Trim top crust about 1/2 inch beyond edge of pie plate. Fold edge of top crust under edge of bottom crust; pinch edges together to form a ridge. Flute edge.
- Use small cookie cutters to cut out decorative shapes from the top crust to allow steam to escape. And to look cute.
- Brush top with lightly beaten egg white and sprinkle with 1 Tbsp. granulated sugar for a shiny & sparkling top.
- Bake 45 - 50 minutes.
