Well it is that time of year in which I start planning my Thanksgiving dinner. This year will be a little different as we are going to the hubby's Grandma's for actual Thanksgiving dinner. I'm waiting until the weekend to cook so that everyone can be here for the meal.
That being said we are having goose this year instead of the traditional turkey since I raised two in the backyard this spring and summer. They have been plucked and cleaned and are awaiting the day wrapped in butcher paper in the freezer.
Next on the planning schedule is making Cranberry Sauce, not the kind that looks like jello out of a can, but the kind that you can use as jam on the bread. Love this ever since the hubby's Gran Noe gave us a few jars for Christmas. Now it has to make an appearance on our table every holiday season.
Also a must for us is cornbread stuffing, no bread stuffing for us, we are too Southern for that ;). One thing I cherish the most is pulling out the recipe card for gravy. Why is that so special? Well you see it is my Grandma Bonnie's recipe for Giblet Gravy and if there is one thing that just speaks Thanksgiving to me it is that gravy. You see gravy is not my thing, most of the time it comes out lumpy and not very good and it is therefor made from a mix for most dinners. Not Thanksgiving though, for what ever reason Grandma's recipe always comes out just right, she must watch over me as I make it.
Of course for after dinner there is always pie, Pumpkin for the girls and Pecan for the hubby and this year my Dad. Will have to see who gets more of the Pecan pie, my Dad or hubby as they always fight over the whole thing. Maybe one of these years I will surprise them and make each their own!
No matter where you are planning to spend Thanksgiving or with whom I hope that it is filled with special memories, people and food. And in our house lots of football, in between taking care of all the cows, because they never take a holiday.