Tablescapes, It’s Just Us
If you go to somewhere else for Thanksgiving, do you still cook a turkey anyway? I know a lot of people HAVE to have some leftovers, or s special dish that they grew up with or it just isn’t Thanksgiving. The other day Hungry Husband asked, “If people make such a big deal about turkey, why do they only have it once or twice a year during the holidays?” Good question! You can have it any time of year, but tradition is tradition and I guess it’s just not the same to fix a turkey dinner for Memorial Day! We are going to my nephew’s house this year which will be tons of craziness, and everything else that goes with a big family day, but HH insists that he have a turkey to cook, just for us, sometime over the weekend.
I am going to surprise him with a little table for two, set just for us, to honor his BELOVED turkey!
I called for a “turkey conference” on the foyer table…well, okay, I gathered up all the turkeys I had in various places and put them front and center.
Then I brought in a mercury glass pumpkin and a velvet pumpkin and some mini whites to nestle among the turkeys and pilgrims.
I layered the place setting with rattan chargers, a square white dinner plate, a pewter salad plate, and a frosted compote for Cranberry Sorbet.
The covered apple pie dish in the background helps carry the burgundy color around the table.
HH is always totally in charge of the turkey, and cooks it outside on the grill. I will make some of my family favorite dishes, and we will have a very memorable Thanksgiving for two…
and it’s going to be Romantic too!
Here are some of our favorite Thanksgiving dishes
CRANBERRY SORBET
Ingredients
- 2 quarts cranberries
- 4 cups water
- 4 lemons
- 4 cups sugar
Instructions
- Boil cranberries in water for 8 min. Puree and freeze. Serve frozen as a compliment to the heavier holiday dishes.
SOPHISTICATED GREEN BEAN CASSEROLE
Ingredients
- 1 1/2 large packages [not boxes] frozen french string beans
- 8 oz sliced mushrooms
- 1/2 can Cream of Mushroom soup
- 1/4 cup cream
- 1/2 cup buttery almonds*
Buttery Almonds
- 2 cups almond slices
- 1 Tbsp butter
- 1 Tbsp olive oil
- brown sugar
- kosher salt
Instructions
- Microwave beans 2-3 minutes until barely done.
- Drain and place in greased 9 x 13 casserole.
- Saute mushrooms over medium high until browned and liquid has been released. Combine with green beans.
- Stir in soup, cream, and half of almonds. Bake at 350 30 minutes, or until hot and bubbly, adding remaining almonds during the last 5 min. Serves 8
Buttery Almonds
- Saute almond slices in a large skillet in 1-2 T BUTTER and a dash of Olive oil to keep butter from burning. Sprinkle the nuts liberally with brown sugar and Kosher salt. The butter will melt and caramelize on the nuts. Stir often and watch carefully so the nuts don’t burn. When they have begun to brown turn out onto wax paper or foil to cool. Store in a jar in your pantry or freezer. Makes 2 cups.
Notes
ONIONS with CHOPPED PEANUTS
Ingredients
- 3 T butter
- 3 T flour
- 1 tsp salt
- 1/2 tsp fresh pepper
- 3 c rich milk
- 4 cups whole onions [bottled] drained
- 1 c chopped DRY ROASTED peanuts [ use Planter’s]
Instructions
- Melt butter, blend in flour and seasonings.
- Add milk and cook slowly until thickened, stirring constantly.
- Pour the onions into a well greased baking dish. Pour sauce over all and sprinkle with nuts. Bake at 400 for 20 min.Serves 6-8
If you don’t want to cook a turkey, try this delicious
CRANBERRY CHICKEN
Ingredients
- chicken tenders or boneless breasts cut into pieces [3 tenders per person or 3-4 breasts]
- 1 envelope dry onion soup mix
- 16 oz whole berry cranberry sauce
- 8 oz spicy-sweet French dressing [Kraft Catalina]
Instructions
- Rinse chicken and pat dry. Place in a lightly greased 13 x 9 baking dish.
- Sprinkle chicken evenly with soup. Stir cranberry sauce and spoon over chicken. Top evenly with dressing and cover with foil. Bake at 400 for 40 min. Reduce to 350 and remove foil and bake for 20 more min. Serves 4
KYLE’S FAVORITE DOUBLE LAYER PUMPKIN PIE
Ingredients
- 4 oz softened cream cheese
- 1 T milk
- 1 T sugar
- 1 1/2 c thawed Cool Whip
- 1 graham cracker ready crust
- 1 cup cold milk or 1/2 n1/2
- 2 4 oz pkgs vanilla instant pudding
- 16 oz pumpkin
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground clove
Instructions
- Beat cream cheese with milk and sugar in a large bowl with wire whisk until smooth.
- Fold in Cool whip and spread on crust.
- Pour milk into bowl and add pudding mix. Beat with whisk1-2 minutes. [Mixture will be thick]
- Stir in pumpkin and spices. Mix well and spread over cream cheese layer. Chill 4 hours or til set. Serves 8
Notes
Enjoy the special moments of this wonderful family holiday!
I’m joining
the Tablescaper for SEASONAL SUNDAY
Between Naps on the Porch for METAMORPHIS MONDAY & TABLESCAPE THURSDAY
Stone Gable for ON THE MENU MONDAY and TUTORIALS, TIPS & TIDBITS THURSDAY
The Gunny Sack for WHAT’S IN THE GUNNY SACK?
Savvy Southern Style for WOW US WEDNESDAY
Rattlebridge Farms for FOODIE FRIDAY
The Everyday Home for “Better Late than Never” Thanksgiving inspirations
Alderberry Hill for Make the Scene Monday
The Dedicated House for Make it Pretty Monday
check out these amazing blogs!
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Happy Thanksgiving to you. Your table for two is perfect!
Cute turkey themed table for two. I think I have to try your updated green bean bake.
Thanks Carlene, I forgot to link the caramelized almonds, but you can find the method/recipe at the end of the post dated Oct.29. Thanks so much for your visit!