After my marathon 15-hour cooking spree, I decided to sleep in this morning. Well, that and the brutal “run out of time on the clock” last night between the sips and the Ags. Yesterday was pretty great, though. We had 19 family members here to celebrate. I offered to cook the entire menu, minus the rolls and the sweet potatoes, which my mom and brother so graciously brought. It’s been more than a decade since I’ve cooked Thanksgiving dinner in total and this year, it just felt right. I had a new double oven to break in, a Southern Living magazine full of recipes I was itching to try and an able kitchen assistant in Will. We had a blast!
Our menu turned out better than I imagined and we definitely found some keepers in the bunch. If you want the recipes, just click on the links below!
Tiny Tomato Tarts (these were my appetizers and so delicious)
Cornbread Dressing (it wasn’t Scott’s dad’s recipe, but it was still pretty good!)
Sweet Potato Pudding (this is an Emeril Lagasse special – forget the marshmallows, this one has bourbon)
Green Beans with Carmelized Shallots (I had to use bulb onions, but it was still pretty good)
Fried Confetti Corn (KEEPER!)
Rolls and Deviled Eggs
Blackberry Apple Pie (keeper, most definitely)
Chocolate Pecan Chess Pie (no slices left, so you know we’re making it again)
Angel Biscuits (I whipped these up to use for the turkey leftovers, awesome!)