There is no place on Earth more worthy of giving thanks than Mississippi in the fall with its crisp, cool beauty. Add grateful hearts and sharing delicious food with family and friends and what could equal a more perfect Thanksgiving?
Among the fall trees on a colorful leafy carpet, a simple, antique French table with a rustic setting abounds with log rounds for placemats and vintage china with muted scenes placed among ferns, various varieties of colorful leafy coleus, goldenrod, Artemisia, pumpkins, fruits, and berries. Wood-handled silver and fern-etched crystal goblets are tucked into the tablescape. Each homespun linen napkin is held with a small grapevine wreath with berries and ferns, and a simple menu card with a tiny stamped golden leaf reveals the traditional-with-a-twist fare of the day.
This Thanksgiving, I hope you enjoy God’s many blessings of family, friends, joy, and celebration along with the beauty of the Earth with His rich bounty.
Turkey Roulades
Roulades:
2/3 cup breadcrumbs
1 teaspoon chives
2 cups grated Gouda cheese
2 turkey breasts
Salt and black pepper to taste
1 pound bacon
2 tablespoons olive oil
In a bowl, combine breadcrumbs, chives, and cheese, set aside. With a meat mallet, pound each breast between plastic wrap into a 9 x 10-inch rectangle about ½ inch thick. Remove top piece of plastic wrap, and sprinkle each with salt and pepper. Sprinkle each with breadcrumb mixture. Fold in longer sides of cutlets about ½ inch on each end. Starting with the short end, tightly roll each cutlet into a roulade. On a piece of plastic wrap, place half of bacon strips overlapping lengthwise. Place turkey roulade on bacon and wrap bacon around roulade, securing with toothpicks. Repeat with remaining bacon and other roulade. Preheat oven to 425 degrees. In an ovenproof skillet over medium heat, heat oil. Add roulades, and lightly brown bacon on all sides. Transfer roulades to ovenproof pan, and roast for 35 minutes or until an instant-read thermometer inserted into the thickest part of each registers 165 degrees. Remove to a cutting board to rest for 10 minutes before slicing. Reserve pan juices. Remove toothpicks before serving with gravy.
Gravy:
½ stick butter, cut into pieces, divided
1 shallot, thinly sliced
1 tablespoon all-purpose flour
½ cups whipping cream
½ cup chicken broth
1 teaspoon lemon juice
Salt and black pepper to taste
Place skillet with drippings over heat. Add 1 tablespoon butter and shallot slices, and cook for about 3 minutes until shallots are soft. Stir in flour and lightly brown. Stir in cream and chicken broth; bring to a simmer. Add remaining butter until incorporated into sauce. Remove from heat, and stir in lemon juice, salt, and pepper. Serve warm with roulades and cornbread dressing. Yield: 2 servings
Cornbread Dressing
1 (10-inch) pone of cornbread, crumbled
½ sleeve crackers, crumbled
1 bunches green onions, chopped
1/4 cup margarine, melted
6 to 7 cups broth
Salt and pepper to taste
1 tablespoon margarine for top
Mix crumbled breads, cracker crumbs, onions, margarine, broth, salt, and pepper thoroughly. Pour into a greased 9 x 13-inch casserole dish and dot top with margarine. Bake at 400 degrees for 45 minutes until brown and bubbly. Yield: 12 servings
Cornbread (10-inch)
2 cups self-rising cornmeal, plus additional for sprinkling
¼ cup all-purpose flour
1 egg
3/4 cup buttermilk
1 tablespoon vegetable oil, plus 1 teaspoon for skillet
Preheat oven to 400 degrees. In a bowl, stir together cornmeal, flour, egg, buttermilk, and 1 tablespoon oil; set aside. Grease skillet with remaining 1 teaspoon oil and sprinkle with cornmeal. Heat skillet in oven for a few minutes. Remove pan, and pour in cornbread mixture. Bake for 20 minutes or until brown. Yield: 1 (10-inch) cornbread
Mashed Sweet Potatoes
2 (24-ounce) packages frozen steam-and-mash sweet potatoes
1/2 stick butter, cut into pieces
1/3 cup brown sugar, packed
1/3 cup maple syrup
2 teaspoons orange zest
1/2 teaspoon salt
Preheat oven to 400 degrees. Steam potatoes according to package directions. Mash potatoes with butter. Stir in brown sugar, maple syrup, orange zest, and salt. Spoon into a lightly greased 9 x 11-inch baking dish or 8 (6-ounce) ramekins. Bake for 10 minutes. Yield: 8 servings
Roasted Brussels Sprouts
1½ pounds Brussels sprouts, halved, stems cut
3 tablespoons olive oil, divided
¾ teaspoon salt
1/2 teaspoon black pepper
1 tablespoon balsamic vinegar
2 teaspoons honey
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. In a large bowl, toss Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Transfer Brussels sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes. Place Brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar, and honey, and toss to coat evenly.Yield: 6 servings
Cranberry Marmalade
1 pound fresh cranberries
2 cups sugar
1 cup orange marmalade
1 teaspoon lemon juice
1 cup coarsely chopped walnuts, toasted
Preheat oven to 350 degrees. Wash and drain cranberries. In a 9 x 13-inch glass baking dish, combine cranberries and sugar. Cover with foil and bake for 1 hour. In a mixing bowl, stir together cranberries, marmalade, and lemon juice. Stir in walnuts. Store in a jar in refrigerator. Serve in hollowed-out orange cups. Yield: 2 pints
Caramel Pumpkin Pie
Crust:
1 stick butter, softened
1½ cups graham cracker crumbs
¼ cup brown sugar
¼ cup finely chopped pecans
Preheat oven to 325 degrees. In a bowl, combine butter, crumbs, sugar, and pecans. Press into the bottom and up the sides of a 9-inch pie plate or tart pan. Bake for 20 minutes. Cool completely.
Cream Cheese Filling:
4 ounces cream cheese, softened
½ cup confectioners’ sugar
½ cup whipped topping
With mixer, beat cream cheese and confectioners’ sugar until creamy. Fold in whipped topping. Spread over cooled crust. Chill.
Pumpkin Layer:
1 cup evaporated milk
2 (3.4-ounce) packages instant vanilla pudding mix
1 (15-ounce) can pumpkin
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon allspice
2 tablespoons caramel topping
Whipped topping
¼ cup chopped pecans, toasted
With mixer, beat milk and pudding mixes for 2 minutes or until soft-set. Stir in the pumpkin, cinnamon, cloves, and allspice. Spread over cream cheese layer. Refrigerate for at least 3 hours. Just before serving, spread with whipped topping. Drizzle with caramel topping, and sprinkle with pecans.Yield: 8 servings