Every year, since high-school I’ve cooked at least two Thanksgiving dinners, three being the typical number. This year isn’t going to be any different. We threw the first of three at our home with a few friends. We still don’t have a dining table, so we ended up bringing our patio furniture into the dining room. It actually worked out pretty nicely, if I do say so myself.
To make the table more festive, I reused some of our old wedding decorations (burlap table runner, candle votives and vases) and filled the table with un-carved pumpkins from our Halloween decorations and fall-colored leaves from around our neighborhood. It took me about 15 minutes and cost nothing!
The food was simple: roasted chicken with stuffing, mashed potatoes, cranberry sauce, roasted butternut squash and an apple, pear and quince crostata. The crostata was definitely the highlight for me.
I’ve already made a delicious, yet simple chicken vegetable soup and a chicken rice porridge with the carcasses. I love leftovers.