What does Thanksgiving look like for our family?
Both Olin and I come from large families and we try to visit with as many relatives as possible during the holidays.
My mother was the oldest of 11 children who came from a hard-working farm family in Humboldt, TN.
Growing up, we always had Thanksgiving lunch at Grandmother’s house until her failing health prevented her from hosting; then my Aunt Susan began hosting the family at her farm in Trenton (near Humboldt).
She still hosts Thanksgiving lunch to this day, and most of my aunts, uncles, cousins, and 2nd cousins—we’re talking 30 – 40 relatives!—try to make it there for lunch each Thanksgiving.
Aunt Susan is a great hostess and has tables set up in the basement, dining room, and living room. We always begin at noon, although some of us may be late due to traffic and distance (it’s a 2.5 hours drive for us).
I have to admit we have some of the best cooks in America in our family… not kidding.
Everyone brings a couple of dishes or desserts and it’s a real free-for-all after we say grace. Know that story about somebody getting stabbed with a fork for trying to sneak food during grace? That’s basically our family… okay, not really, but almost.
The best part is getting to visit with family that we don’t get to see all the time and finding out all the “scoop” on them. Although some of us might argue the best part is the plethora of desserts…
Many of us will walk around the farm after lunch to try to move the food down a little bit so we can fit in one more dessert before rolling out the front door. A good time is had by all!
Then while Olin drives, I take a nap on the 2.5 hour trip back home, so that I can be refreshed for the Thanksgiving dinner we will have at his Mom and Dad’s place in Thompson Station.
The company and food is equally as good as lunch and we try not to overindulge… again… but it’s hard.
A very FULL-FILLING DAY!
From our farm to yours, we hope you enjoy some of our favorite Thanksgiving recipes!
TURKEY
For turkey, it’s pretty simple: we just follow the directions on the turkey bag with one oh-so-delicious addition…
After covering the turkey with oil but before baking, we liberally sprinkle Patti’s Seasoning on the outside and inside cavity.
Patti’s 1880’s Restaurant and Settlement is in Grand Rivers, KY (near Paducah). It has the most wonderful food and great activities.
Although I am not a salesperson or an affiliate for Patti’s, I am definitely a big fan!
I order their seasoning by the case, but you can get one bottle shipped to you to try (trust me, you’ll love it). Visit their website to get your seasoning!
Their seasoning isn’t just for your once-a-year Thanksgiving turkey—use it on dishes that call for seasoning and see how your dishes explode with flavor!
Please note… the following Cornbread Dressing & Giblet Gravy recipes are not our original recipes, but similar ones sourced from others. You’ll find links to the recipes’ authors below.
You might be able to relate… when you grow up with a family who LOVED to cook like mine, you just know how to make some dishes, no recipe required!
But these recipes have all the same ingredients that we use, so I know they will be just as delicious.
CORNBREAD (for the dressing)
Note: The cornbread can be made ahead!
Ingredients:
- 2 cups self-rising cornmeal
- 1 cup self-rising flour
- 2 large eggs
- 2 cups buttermilk
- 1/2 cup water
Instructions:
Please visit Add a Pinch to view full cornbread recipe instructions.
CORNBREAD DRESSING
One of the best parts of Thanksgiving in the South—cornbread dressing!
Ingredients:
- 1 full pan of cornbread
- 3 piece sliced sandwich bread or 3 buttermilk biscuits
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon rubbed sage optional (or 2 TB fresh minced sage, if you have it)
- 3 large eggs
- 1 medium onion diced
- 2 stalks celery diced
- 1/2 cup butter sliced
- 4 cups cream of chicken soup
- 6 cups chicken stock
Instructions:
Please visit Add a Pinch to view full cornbread dressing recipe instructions.
GIBLET GRAVY
Ingredients:
- Giblets and neck from Turkey
- 2 cups chicken stock
- 4 tablespoons butter
- 1 1/2 cups cream of chicken soup
- 1 boiled egg
Instructions:
Please visit Add A Pinch to view full Giblet Gravy recipe instructions.
HASHBROWN CASSEROLE
Serves 12 people or 8 really hungry people. Yum!
Ingredients:
- 2 lbs frozen hashbrowns
- ½ cup or 1 stick butter, melted
- 1 pint sour cream
- 1 can of cream of chicken soup
- ½ cup grated onion or 3 TB dried, minced onion
- 2 cups shredded cheddar cheese
- 1 tsp salt
- ¼ tsp pepper
Instructions:
- Stir all ingredients together well.
- Grease a 9×14 pan and pour ingredients in the pan.
- Bake at 350 degrees for 45 minutes.
GREEN BEANS
This one is easy AND delicious!
I like my green beans flavored with bacon, minced onion (and some of the grease), salt/pepper to taste, and at the very end of heating (right before serving), I add slivered almonds for crunch on top.
Fry the bacon in a skillet and add the onions, then add to your green beans and heat.
If you have Patti’s seasoning, use that in place of salt and pepper.
THE BEST JELLO SALAD YOU’LL EVER EAT
…at least, that’s my opinion!
One of my aunts makes this at Thanksgiving and we always eat every bite!
FILLING:
Ingredients:
- 1-6 oz raspberry jello
- 1 cup boiling water
- 1 medium can crushed pineapple
- 1 can blueberry pie filling
Instructions:
- Dissolve jello in boiling water, stir in pineapple and blueberry filling.
- Put in refrigerator for several hours or overnight to set.
TOPPING:
Ingredients:
- 8 oz cream cheese
- 8 oz sour cream
- ¼ cup sugar
- 1 cup chopped nuts (pecans are best)
Instructions:
- Stir all ingredients well, then add nuts at the end.
- Spread topping over jello mixture after set and put back inside the fridge until serving time.
DUMP CAKE
My sister-in-law, Jeannie, gave me the recipe years ago. Easy and wonderful, it’s definitely a winner!
Ingredients:
- Cherry Pie Filling
- 1 can crushed pineapple
- 1 box of Yellow Cake Mix
- 1 ½ sticks butter, thinly sliced
- ½ to 1 cup pecans
Instructions:
- Preheat oven to 350 degrees.
- Grease a 13x9x2 pan.
- Layer the can of cherry pie filling into the pan, then the crushed pineapple, and then the box of yellow cake mix.
- Lay all of the butter to cover the cake mix, sprinkle pecans on top and bake for 45 minutes.
- Optional: serve with whipped topping.
MY FAVORITE PECAN PIE
This pecan pie is my absolute favorite… and I bet it will be yours, too! This winning recipe came from Moore Elementary in Franklin, where my daughter went to school.
Ingredients:
- 1 cup sugar
- ½ cup dark corn syrup (or molasses, if you prefer that taste)
- 1 tsp vinegar
- 3 eggs
- ¼ cup butter
- 1 tsp vanilla
- 1/8 tsp salt
- 1 – 1 ½ cups of chopped pecans (I like more, but 2 cups is too much)
- 1 unbaked 9 inch pie shell
Instructions:
- Combine sugar, corn syrup, vinegar, eggs, butter, vanilla and salt in bowl; mix well by hand.
- Stir in pecans and pour into pie shell.
- Bake at 400 degrees for 10 minutes and then reduce oven to 350 degrees and bake for an additional 25-30 minutes (or longer depending on your oven) until set and golden brown.
GLUTEN FREE CHOCOLATE CREAM PIE
And a final chocolatey recipe for our gluten-free friends. One of our Stoney Creek Farm team members is excited to give this recipe from My Gluten Free Kitchen a try this Thanksgiving!
CRUST:
Ingredients:
1 box (6.3 oz.) gluten-free chocolate cookies
1/4 cup salted butter
2 Tbsp. brown sugar
CHOCOLATE PIE PUDDING FILLING:
Ingredients:
1/3 cup sugar
2 Tbsp. cornstarch
1/8 tsp salt
2 large egg yolks
1 1/2 cups whole milk
2 oz. (about 1/3 cup) dark chocolate morsels
1 1/2 oz. (about 1/4 cup) semi-sweet chunks or chips
1 Tbsp. butter
1 tsp. pure vanilla extract
WHIPPED TOPPING:
Ingredients:
3/4 cup heavy whipping cream
1 Tbsp. sugar
1/2 tsp. pure vanilla extract
Please visit My Gluten Free Kitchen to view full recipe instructions.
***
From our barn to yours… have a happy Thanksgiving!!
