Thoughts on home - Thanksgiving table update

Hello Loves! Today I'm sharing an update on my Thanksgiving preparations. I've got almost everything in order for the table. I'm purchasing the flowers tomorrow! Mind you this is a table on a "budget", so I'm going to mix a couple different types and bouquets to get a custom look. Here I have shared some common Fall/Thanksgiving bouquets for inspiration......

 I am however going to mix my colors up a bit. I was out scouting over the weekend and think I am going to combine the two floral looks below. The orange roses will be deeper and richer in color. 

My kids and I also gilded pumpkins yesterday. They loved it and I was really happy with the results! The smaller pumpkins are going to be used as place setting markers and I may guild the stems today. 

I am using these dishes on top of my china. They are from a family collection and are Spode, pattern: Florence. I'm loving the fretwork pattern and brown color!! Finally I had a couple of people ask for the stuffing recipe I use. I mentioned it is from the old school Better Homes and Garden's cookbook! I combine these two, double it and add a bit more spices and of course more BUTTER!!!

Bread Stuffing

3 Tablespns chopped onion  (I also use celery)

1/4 cup butter

4 cups bread cubes (about 7 slices of bread)

1/4 teaspn salt

1/4 t pepper

1/2 t poultry seasoning

1/2 t sage

2-4 T water or chicken broth

Cook onion and celery in butter.  Combine w bread and seasonings.  Toss with enough broth to moisten.  Makes enough for 3-4 lb chicken.  You have to at least quadruple the recipe.

Herb Stuffing

12 cups slightly dry bread cubes

1/3 cup snipped parsley

1/2 cup finely chopped onion

11/2 teasp salt

1 teasp sage

1 teasp thyme

1 teach dried rosemary ( more if you use fresh)

6 T butter

1 cup chicken broth.

Makes enough for one 12 lb turkey. I usually double this recipe  Also use celery.  And adjust seasonings to taste, often using a little more than the above recipes.

Thanksgiving recipes!

So I have pulled together my Thanksgiving Day recipes! I mentioned last week I'll be sharing a weekly post up until the holiday. I've included all of the saved recipes and my thoughts. I have also pinned them here - under my recipes board.
I loved this table setting guide breakdown. I'll be going with a basic table setting but adding a water glass too. Enjoy!

I'm going to try and brine my turkey this year. Recipe here.

I am a classic stuffing girl. I actually use a recipe out of my Mother's 1970's copy of Better Homes and Garden's cookbook. It's yummy. I add extra butter.

I LOVE sweet potatoes. I thought these sounded like a twist on the traditional holiday veggie.

Again, I keep my squash pretty classic with lots of butter and a little brown sugar.

My Mom bakes the best rolls ever. I should probably learn the recipe. She also always bakes sticky buns. These look similar to her rolls, they are a blend of sweet and salty. Delish! 

I've never added chicken broth when I cook my green beans. This year I'm going to try this simple recipe.

Matty's favorite.

Home made jellied cranberry sauce.  (Recipe below)

I love both red and white wine and feel either work with Turkey and the array of sides. I've included two of my favorites below. I also aways have a bottle of Apothic Red on hand. I should start buying that by the caseload. I swear it is addicting.

Homemade Jellied Spiced Cranberry Sauce

Makes 2 pints

5 cups fresh cranberries
2 cups water
2½ cups sugar
1 large piece of orange rind
6 whole cloves
1 cinnamon stick

Wash and drain cranberries.  Pick through them and discard any that are under ripe or overripe.  Combine the cranberries and water in a large sauce pan.  Boil over medium to medium high heat until the skins burst on the cranberries.  This will take about 5 to 10 minutes, and you will hear the berries popping.

Pour the mixture into the bowl of a large food processor and purée until smooth.

Return the cranberry mixture to the sauce pan.  Place the orange rind studded with the whole cloves and the cinnamon stick into a small piece of cheesecloth tied with twine.  Add the spice bag and the sugar to the sauce pan and return to a boil over medium to medium high heat.  Boil almost to the gelling point (220°F at sea level).  This will take about 15 to 20 minutes.  You can use either a candy thermometer or gelling tests using a spoon or plate.  Refer to Jam and Jelly Basics here.

The mixture will be thick, dark burgundy red, and glossy.  Turn off the heat, remove the spice bag, and ladle the sauce into hot jars, leaving ¼” head space.  Adjust the 2-piece caps, and process 15 minutes in a boiling water canner.

Notes:  The spice bag is optional.  The cranberry sauce tastes great plain, too.  If you use straight-sided jars, you will be able to serve as a mold just like the canned version.  If you do not wish to use the canning method to preserve the cranberry sauce, you may store it in the refrigerator after cooling to room temperature. 

ONE WORD

CELEBRATE!

My good friend is turning 40 next week but she's celebrating in style with a big party on Saturday night! whoo hooo! Have a great weekend + Happy Birthday Ann-Marie!

I think I'm going to have to buy a few hundred balloons for my next fete!

images: walking around where the sidewalk begins, Martha Stewart - Kevin Sharkey, vanessa and valentine