Foodie Adventures, Meal Prep

Happy Thanksgiving, Y’all! (+ Post-Meal Update)

(See the end of the post for pictures of the dishes and thoughts on the recipes)

This Thanksgiving is very special. For the last 6 years, our Turkey Day tradition had been the same…travel to Northern Virginia to spend time with my husband’s family and stuff ourself silly. As we just moved to Atlanta, travelling for a short holiday becomes a luxury that we unfortunately had to skip this year. I told myself I wouldn’t dwell on the lack of (extended) family time and, instead, would be thankful for what I have and make the best of it.


Although my husband has been sick for the past two weeks (on the road to recovery now, yay!), I decided to make our own little Thanksgiving feast, to follow some of the tradition.

Here’s a round-up of the recipes I have used:

The stuffing muffins…yes, I’ve had two already. So good!
Pecan pies and maple pumpkin pies

Yes, this is certainly too much for two people. No, I do not mind. I had a great time on Wednesday, baking away while watching A Charlie Brown Thanksgiving special on iTunes. Once the movie was over, I put on the Thanksgiving playlist on iTunes radio and wiggled around the kitchen as I kept cooking and baking.

Of course, my furry sous-chef Fattie, gladly took care of anything I might have dropped on the floor. Such a helpful kitty. Fattie and her sister Spaz will also enjoy their own Thanksgiving feast as I bought them a can of indulgent cat food: turkey in cheese gravy. It sounds disgusting but I’m sure they’ll love it.

My helpful sous-chef, not at all in the way.
My helpful sous-chef, not at all in the way.

Moving to a new state this year definitely made me even more thankful for my husband this Thanksgiving. Being somewhere new where we only know a few people brought us closer together. And our small apartment definitely makes us spend more time together as well. I am thankful for him, the kitties, our families and all of my friends, old and new, near and far.


*Post-Meal Update:

Now that Thanksgiving is over, I would like to take a few minutes to share pictures of the dishes I made (or tasted) after my original post was written.

What the kitchen looked like as I tried to stay organized.
The huge bowl of cranberry sauce (considering there was only two of us) and the citrus glaze in the background (for the cornish hens). Bright colors make me happy. 🙂
Is there such a thing as too much whipped cream? This one is also maple flavored. Because this Canadian like to maple everything. 🙂
Sweet potato casserole. Not the best I’ve had, I must admit. I can think of two reasons: 1) Instead of using my mother-in-law’s delicious recipe, I used the healthier one I had made in the toddler class last year. 2) As I couldn’t find crème fraîche at the store, I used Greek yogurt. Therefore, the result was tangier than sweet.
The cornish hens…we had to share the smaller one as the bigger one wasn’t fully cooked and we were not willing to wait any longer. The citrus glaze was the bomb in my opinion. I expect many yummy leftovers from the now fully-cooked bigger bird.
Our little countertop setting. It is the first time since we moved that I wished we had a real table. But it still worked!
My plate, minus the cranberry sauce added a few minutes later.
The pies I have tried so far, maple pumpkin and cranberry-lemon curd. Again, not my best. I realized, as I always do at this time of the year, that I’m not the biggest fan of pumpkin pie, no matter how much maple syrup I pour into it. Thankfully, Jeff is a fan so I told him there was plenty for him to enjoy. As for the cranberry-lemon curd tart, as you can see in the picture, it never did set properly. The flavor was amazing but it definitely isn’t what it should have been.

All in all, I’d call this a successful first Thanksgiving at home. I was bummed by the few elements that didn’t go as I had hoped but I’m still proud to have made so many dishes in two days. I will happily eat and use the leftovers over the next week. We have a tons of cranberry sauce so I expect to be cooking for pork tenderloin soon…among other things. 🙂

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