Foodie Faves: Thanksgiving Favorites

I know it’s not Friday. Does it count that I started this post on Friday?

I’ve been consumed with thoughts of Thanksgiving lately, as, I’m sure, have many of you. We’re all trying to decide which of our many fabulous recipes to cook. But maybe you’re tired of the same old same old. Maybe you’re just hankering for something new and delicious. Or maybe, in spite of having paid assiduous attention to this blog, you have missed a few of the posts. Maybe you were sick that day, or had to rearrange your closet, or feed the cat.

Well, good news – the Kitchen Goddess has come to the rescue! In accordance with the theme of Friday Faves, herein you will find a nice, tidy list of the Kitchen Goddess’s favorite Thanksgiving recipes, with links to the original posts where they appeared. Here goes:

First, you must remember that every good celebration can use a little alcohol. Even better if it’s champagne. So in my house, we like to kick things off with Champagne Cosmos. Lighter and a bit less alcoholic than your basic Cosmo, these are bound to make even grumpy Uncle Larry thankful.

You’re on your own with the bird, but here’s a great stuffing recipe that, because of the fruit, will help keep the bird moist: Cornbread-Sausage Stuffing with Apples and Grapes. As it happens, I hardly ever stuff the turkey, preferring to cook the stuffing separately, in which case I guess we should call it dressing. Stuffing or dressing, this one is the bomb, as my son would say.

While I’m thinking about turkey, I must add a note about my favorite cranberry sauce: Cranberry Sauce with Pinot Noir. OMG, ladies and gentlemen – this stuff will make you swoon. Just be sure to use a decent Pinot. The Kitchen Goddess’s rule is that if you don’t want to drink it, you don’t want to cook with it.

Thanksgiving is such a carbfest, and I really object on so many levels to those sweet potato recipes with the marshmallows. If you like sweet potatoes, here’s one that’s not so teeth-clenchingly sweet: Sweet Potato Ginger Soufflé. It’s also light (though not as light as, say a chocolate soufflé – remember, it’s made with sweet potatoes), and you can assemble it ahead of time, cover it with Saran Wrap, then on the big day, take it to room temp and bake.

More carbs, I know, but somehow it’s not Thanksgiving without rolls. Or maybe you’ll want to make them for the day after, when you can stuff them with leftover turkey and dressing. Here are two choices:  Cochineal Biscuits (without yeast) and Aunt Marcy’s Yeast Rolls (with yeast, duh). Both are outstanding.

At last, some greens. Green beans, that is. And the best way I’ve ever had them is here: Roasted Sesame Green Beans. In fact, I made some just a few days ago, and they were so good, I’m making a larger batch tonight.

You need a salad, and one of my favorites for this sort of meal is avocado and grapefruit sections over watercress or spinach or arugula. Dress it with my best Poppy Seed Dressing or, for less sweetness, this Honey-Lemon Dressing.

Ah, dessert. My Aunt Marcy’s Pumpkin Chiffon Pie has been lauded the world over. Well, maybe not the world, but absolutely every time I have served it. Absolutely. Light and airy, it delivers the pumpkin taste without the cement-like texture of the traditional pies.

Start your engines, everyone! Oh, and don't forget the candles.