We basically had the same thing every year. Here's Mother's menu:
The biggest turkey she could afford: She used every tiny smidgen of that turkey before the week was out--maybe longer. To roast, she removed the packet of giblets from the inside the turkey. (If you don't know what giblets are, don't ask.) She rubbed the entire turkey--inside and out--with oil and began the slow-roasting-basting process that took a long time--a few hours.
|HOMEMADE CRANBERRY SAUCE|
Giblet gravy. I told you not to ask, but it's the heart, liver, and gizzard. She chopped it all up, added milk and butter, salt and pepper, and cooked until it was a little thick. This was the one thing I did not eat. I tried to scoop just the gravy part, leaving those little chopped bits of...stuff..in the bowl. Daddy, though, absolutely loved it.
|GLAZED SWEET POTATOES|
Mashed potatoes. Why did we need these? I don't know, but she made wonderful mashed potatoes--no lumps. Remember how butter makes everything taste extra good? Well, she used loads of butter.
Brown gravy. This came from the "leavings" in the bottom of the turkey pan, and it made wonderful, thick, rich brown gravy. My favorite.
Green Beans. These were canned by her own hands, just plain old boiled green beans. Why did they taste so good?
|FIVE-CUP FRUIT SALAD|
Homemade whole what rolls. She made the rolls dark, heavy, rich, crunchy on the outside, soft and sweet on the inside. Loved those.
Pumpkin Pie. Here's where Mother and I differed also. Her pumpkin pie was made with condensed milk, pumpkin, and eggs. Mine--made with pumpkin, sweetened condensed milk, eggs, and a cup of hot water. Hers was dark and thin, but very good in its own way. Mine is thicker, somewhat fluffier, and lighter in color. But I could never duplicate her homemade crust. I finally resorted to Pillsbury Refrigerated Pie Crusts. Trust me, they are good.
Whatever you have for Thanksgiving dinner, just remember how blessed we are. It's very simple.
Love and Blessings to All- Celia