Over the years, as Honey & I have taken on more of the family hosting duties, I have learned do nothing much new on the Thanksgiving menu in favor of tried and true family favorites. Once I added a green salad (fitness coach guilt) and the bowl came back to the kitchen barely touched. Those that took some pushed it around on their plates and left it behind in favor of more mashed potatoes and fresh baked rolls. Hello yard waste.
One year the in-laws tried to ‘lighten it up’ and, well, dare I say epic fail?That was the year of no seconds in hopes that saving room for dessert would pay off. One year a brother put mushrooms in the dressing, one year my dad put oysters in the stuffing. (That was back when you actually stuffed the turkey.) I mean, not one of us kids grew up eating mushrooms or oysters, so yuck.
Hey on a positive note a quick saute’ of fresh green beans with a splash of balsamic vinegar has dramatically improved the amount of veggies consumed over the canned french green beans and cream of something soup casserole. Again, yuck. Or, yum if you get served the updated version my daughter has mastered.
So anyway, its much easier to serve the same general menu year after year; those dishes everyone looks forward to. Well, except there was the year I made what turned out to be the worst gravy, EVER. I can’t even really define how or what happened, but it was bad news. I had no choice but to hit the Google to make sure Redemption gravy would be served. Thanks Ina you saved me from losing my hostess privileges.
Here’s the recipe if you might need it: https://www.foodnetwork.com/recipes/ina-garten/make-ahead-turkey-gravy-with-onions-and-sage-5486134