Thanksgiving 2022


It is another small Thanksgiving for us, just me, my husband, and son (don’t worry, I will be spending plenty of time with our girls and our friends over the next month – and I will be with my daughter and granddaughter in Sweden in February). But, for now, Thanksgiving is quiet. That is no reason not to have a full Thanksgiving meal. In fact, it means more leftover turkey to play with!

My pomegranate molasses turkey recipe starts 3 days before Thanksgiving (that’s Monday), with salting and wrapping the turkey. It then sits in the fridge for 2 days before spending a day unwrapped and drying out. The result is a beautiful and absolutely delicious bird.

In order to minimize my work on Thursday, since there would be plenty, I made a sweet potato pie on Tuesday and cranberry sauce on Wednesday. The pie is from the Monday Morning Cooking Club’s It’s Always About The Food (the cookbook that I have a Khoresh Bademjun recipe in). Fr cranberry sauce, I have decided that I like my mom’s simple recipe best (it’s probably the one she got off a bag of cranberries in the 70’s): bring 12 ounces of cranberries, 1 cup of sugar, 1 cup of orange juice to a boil, lower the heat, cover, and simmer for 10-15 minutes. Stir in 1 tablespoon of lemon juice and let it cool. Refrigerate. It doesn’t get any easier than that, and it always tastes good.

For the bread, I made a simple sourdough discard bread (also on Wednesday, because on Thursday I made an herbed cheese sourdough for the weekend – yes, I know, why add yet another cooking project to Thursday? I just can’t help myself).

The sides were new trials. Creamed spinach from the same Monday Morning Cooking Club book and a yapsuk – a Polish potato dish from the Jewish Food Society’s website. Both were really tasty. The yapsuk had a crispy outside and a soft, creamy inside, almost like a really thick, back latke. The creamed spinach was especially good spread on top of the bread.

My favorite bite of the night was turkey, cranberry sauce, and spinach – the flavors and textures melded perfectly together.

It is Thanksgiving and time to reflect. What am I thankful for this year? So many things. Of course, I am thankful for my incredibly supportive family, really good friends, both old and new, for all of you who take the time to read my blogs, and for this journey I am on building my forest therapy business. Until next Thanksgiving, I wish you peace, love, health, and joy…and laughter!

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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