No one warned me about the neck.
I was hosting my first Thanksgiving, Facetiming my culinary coach (ahem, my mom). Elbow deep in our turkey’s cavity, I was searching for its severed neck. *Gag* No one warned me about this neck bit.
You see, I had managed to dodge hosting duties for four decades. Now, like an Emeril amateur, I was wrestling a dead bird in my small sink the morning of Thanksgiving.
Much like childbirth, my husband stood by my side in speechless solidarity, with a trash can at the ready. And then with sufficient encouragement from my glitching mom, I extracted the innards (bleh) and herb-buttered that bird. Like a girl boss.
My first Thanksgiving was truly unforgettable. It was (according to my friend Amber) the most delicious Thanksgiving ever.
First, the turkey was divine . . . likely because I cooked it upside down and didn’t realize until my Facetiming mom was like, “Ummmm, your turkey is upside down.”
So, we flipped the bird. *snicker* Literally. And that was accidental genius because it roasted crisply on BOTH sides.
Second, the side dishes were a delight — from homemade cranberry sauce (recipe below — embarrassingly simple and WAY better than that canned, congealed stuff), to the homemade rolls, to the Paula Deen Sweet Potato casserole (which is just a dessert masquerading as a vegetable).
But, one classic “side” was even given a makeover (recipe below). And you absolutely must make it this year! Give the green bean casserole another chance with this version sourced from the chefs at Southern Living. Dispose of the canned cream of mushroom soup and opt for this béchamel-based delight. Frozen French-cut green beans are bedazzled in a lemon-parmesan-infused cream. Toasted almonds, panko, and water chestnuts (Surprise!) on top provide the perfect crunch . . . Look, it’s not cake, but it holds its own.
My first Thanksgiving was unforgettable. Not just because of the food, or the friends — both of which were amazing.
But, the night ended abruptly when my friend’s four-year-old vomited into my Waterford linen napkins. That’s how much he loved my fancy food.
As it turns out, sick kids are a real mood-killer. BUT, don’t miss the moral of the story: You can curate the perfect Thanksgiving — down to the napkins — and likely the kids will only eat the rolls.
The real magic is in the mundane moments:
We labored together over the food. We laughed together around the table. We lingered together as the candles waned.
And because relationships matter most, I’ll do a cavity search for the neck of a bird I plan to slow-roast. Even though I nearly vomit into a Waterford napkin every. single. time.
“Give thanks to the Lord for He is Good. His love endures forever.” Psalm 107.1
Embarrassingly Simple Homemade Cranberry Sauce
- 1 cup of orange juice
- ¾ cup of sugar
- 12 oz bag of fresh cranberries (Wash them first!)
- ½ teaspoon of cinnamon
Instructions
- Bring OJ, sugar, and cranberries to a gentle boil in a medium saucepan.
- Boil until the cranberries begin to burst.
- Lower heat, add cinnamon and allow the sauce to get thick. (about 3-5 minutes)
- Remove from the stove/heat and allow to cool. Store in the fridge for up to two weeks.
Southern Living’s Lemon-Almond Green Bean Casserole
- 1 cup panko (Japanese-style breadcrumbs)
- 1 cup untoasted sliced almonds
- 2 1/2 teaspoons kosher salt, divided
- 2 tablespoons melted salted butter
- 3 (15-oz.) pkg. frozen French-cut green beans thawed and well drained
- 1/2 cup salted butter, divided
- 1/4 cup chopped fresh shallot (from 1 large shallot)
- 6 tablespoons all-purpose flour
- 4 cups whole milk
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 4 ounces Parmesan cheese, shredded (about 1 1/2 cups)
- 1/2 teaspoon black pepper
- 1 (8-oz.) can diced water chestnuts, drained
- 1/2 cup toasted sliced almonds
Instructions
- Preheat oven to 350°F. Stir together 1 cup panko (Japanese breadcrumbs), 1 cup untoasted sliced almonds, 1/2 tsp. kosher salt, and 2 Tbsp. melted salted butter. Set aside.
- Squeeze green beans lightly in your hands to remove excess water. Heat 2 tablespoons of the butter in a Dutch oven over medium-high. Add chopped fresh shallot, and cook, stirring often, until shallots are caramelized but not burned, 8 to 10 minutes. Transfer shallots to a plate, and without wiping out the Dutch oven, add the remaining 6 tablespoons of butter to the Dutch oven.
- Melt butter over medium-high; whisk in flour, and cook, whisking constantly, 1 minute. Gradually add milk, whisking constantly until smooth. Whisk in the lemon lemon juice. Cook, whisking constantly, until thickened and bubbly, about 4 minutes. Remove from heat, and whisk in Parmesan cheese, 2 remaining salt, and pepper until melted and smooth. Stir in green beans, shallots, water chestnuts, and toasted almonds; spoon into a lightly greased 13- x 9-inch (3-quart) baking dish.
- Sprinkle panko mixture over casserole, and bake in a preheated oven until bubbly and the topping is golden brown and crisp, about 30 minutes.
